6742. Έλληνες ηθοποιοί της Διασποράς: 1900-1922

6743. The Body as a Means of Cultural Awareness and Social Intervention: The Case of Raymond Duncan and Penelope Sikelianos

6744. Η αιχμάλωτη ελληνοπούλα ή Η άλωση της Αθήνας

6745. Extraction of Polyphenols from Olive Leaves Employing Deep Eutectic Solvents: The Application of Chemometrics to a Quantitative Study on Antioxidant Compounds

6746. Methods to evaluate the scavenging activity of antioxidants toward reactive oxygen and nitrogen species (IUPAC Technical Report)

6747. Quantification of Hydrogen Peroxide in Cretan Honey and Correlation with Physicochemical Parameters

6748. Antioxidant Activity and Polyphenolic Content of North Macedonian Wines

6749. Eleventh Aegean Analytical Chemistry Days (AACD2018), Chania, Crete, Greece, 25–29 September 2018

6750. Determination of Polybrominated Diphenyl Ether Flame Retardants in Surface Water by Liquid Chromatography–Atmospheric Pressure Photoionization Tandem Mass Spectrometry

6751. Macular carotenoids in lipid food matrices: DOE-based high energy extraction of egg yolk xanthophylls and quantification through a validated APCI(+) LC-MS/MS method

6752. Special Issue on the Ninth Aegean Analytical Chemistry Days (AACD2014)

6753. An evaluation study of different methods for the production of β-D-glucan from yeast biomass

6754. Novel determination of polychlorinated naphthalenes in water by liquid chromatography–mass spectrometry with atmospheric pressure photoionization

6755. Response surface methodology toward the optimization of high-energy carotenoid extraction from Aristeus antennatus shrimp

6756. Modified DPPH and ABTS Assays to Assess the Antioxidant Profile of Untreated Oils

6757. A novel hybrid flow-injection/sequential-injection methodology for the rapid evaluation of the total antioxidant capacity of wines using inhibition of the alkaline luminol–potassium permanganate chemiluminescent reaction

6758. Evaluation of total reducing power of edible oils

6759. Determination of polychlorinated biphenyls by liquid chromatography-atmospheric pressure photoionization-mass spectrometry

6760. An automatic FIA-CL method for the determination of antioxidant activity of edible oils based on peroxyoxalate chemiluminescence