Επιλεγμένες Δημοσιεύσεις

Nanou E., Mavridou E., Milienos F, Papadopoulos G.,Tempère S.and KotseridisY., Odor Characterization of WhiteWines Produced from Indigenous Greek Grape Varieties Using the Frequency of Attribute Citation Method with Trained Assessors. Foods 2020, 9, 1396; doi:10.3390/foods9101396
Zhang, Χ., Kontoudakis, Ν., Suklje, Κ., Antalick, G., Blackman, J.W., xRutledge, D.N., SchmidtkeL.M., Clark. A.C. Changes in red wine composition during bottle ageing: Impacts of grape variety, vineyard location, maturity and oxygen availability during ageing. Journal of Agricultural and Food Chemistry, 2020,
https://doi.org/10.1021/acs.jafc.9b07164
Dimopoulou M, Troianou V., Toumpeki C., Gosselin Y., Dorignac E., Kotseridis Y. Effect of strains from different Saccharomyces species used in different inoculation schemes on chemical composition and sensory characteristics of Sauvignon blanc wine. OENO One 2020, 54, 4, 745-749
Nikolaos Theodorou, Nikolaos Nikolaou, EleftheriaZioziou, Maria Kyraleou, Stamatina Kallithraka, Yorgos Kotseridis, Stefanos Koundoura Anthocyanin content and composition in four red winegrape cultivars (Vitis vinifera L.) under variable irrigation Oeno one. 2019, 1, 39-51
Kontoudakis, N., Schmidtke, L.M., Bekker, M.Z., Smith, M., Smith, P.A., Scollary, G.R., Wilkes, E.N., Clark, A.C. Analytical strategies for the measurement of different forms of Cu and Fe in wine: Comparison between approaches in relation to wine composition. Food Chemistry. 274, 2019, 89-99.
Kospahelis, N., Dimou, C., Papadaki, A., Xenoloulos, E., Kyraleou, M., Kallithraka, S., Kosteridis, Y., Papanikolaou, S., Koutinas, A. Refining of wine lees and cheese whey for the production of microbial oil, polyphenol-rich extracts and value-added co-products. J Chem Techn&Biotechn. 2018, 257-268
Maria Kyraleou, StamatinaKallithraka, Nikolaos Theodorou, Pierre-Louis Teissedre, Yorgos Kotseridis, Stefanos Koundouras Changes in Tannin Composition of Syrah Grape Skins and Seeds during Fruit Ripening under Contrasting Water Conditions. Molecules 2017, 22, 1453, 1-18.
Kogkou,H., Chorti, Ε., Kyraleou, Μ., Kallithraka, S., Koundouras, S., Logan, G., Kanakis, I., Kotseridis, Y. Effects of foliar application of inactivated yeast on the phenolic composition of Vitis vinifera L. cv. Agiorgitiko grapes under different irrigation levels. Int. J Wine Res, 2017, 9, 23-33.
EvangeliaChorti, Maria Kyraleou , StamatinaKallithraka, ManolisPavlidis, Stefanos Koundouras, IoannisKanakis, Yorgos Kotseridis. Irrigation and Leaf Removal Effects on Polyphenolic Content of Grapes and WinesProducedfrom cv. ‘Agiorgitiko’ (Vitis vinifera L.). Not Bot HortiAgrobo, 2016, 44(1):133-139
AndreeaBotezatu, Yorgos Kotseridis, Debbie Inglis, Gary J. Pickering, A survey of methoxypyrazines in wineJournal of Food, Agriculture & Environment Vol.14 (1): 24-29. 2016
Kyraleou, M., Teissedre, PL, Tzanalouli, E., Kotseridis, Y., Chira, K., Ligas, I., Kallithraka, S. Addition of wood chips in red wine during and after alcoholic fermentation: differences in color parameters, phenolic content and volatile composition. Oeno one, 2016, 50(4), 209-222.
Oenological potential of autochthonous Saccharomyces cerevisiae yeast strains from the greek varieties of agiorgitiko and moschofilero Kontogiannatos, D., Troianou, V., Dimopoulou, M., Hatzopoulos, P., Kotseridis, Y., Beverages, 2021, 7(2), 27
Impact of application of abscisic acid, benzothiadiazole and chitosan on berry quality characteristics and plant associated microbial communities of vitis vinifera l var. Mouhtaro plants, Miliordos, D.-E., Tsiknia, M., Kontoudakis, N., ...Bouyioukos, C., Kotseridis, Y. Sustainability (Switzerland), 2021, 13(11), 5802
Assessment of Antioxidant and Antimutagenic Properties of Red and White Wine Extracts in Vitro,FotiosTekos, SotiriaMakri, Zoi-Vasiliki Skaperda, Anastasia Patouna, Kallirroi Terizi, Ioannis D. Kyriazis, Yorgos Kotseridis ,Eleni Vaskani Mikropoulou, Georgios Papaefstathiou, Maria Halabalaki and Kouretas Demetrios, Metabolites 2021, 11