AGRICULTURAL
UNIVERSITY OF ATHENS
Department of Food 
Science & Human Nutrition

Explore the rare - molecular identification and wine evaluation of two autochthonous greek varieties: “karnachalades” and “bogialamades”

Plants, 10(8), 1556, 2021 (https://doi.org/10.3390/plants10081556)
Plants
Miliordos, D.E., Merkouropoulos, G., Kogkou, C., Hatzopoulos, P., Kotseridis, Y.

Oenological potential of autochthonous Saccharomyces cerevisiae yeast strains from the greek varieties of agiorgitiko and moschofilero

Beverages, 7(2), 27, 2021 (https://doi.org/10.3390/beverages7020027)
Beverages
Kontogiannatos, D., Troianou, V., Dimopoulou, M., Hatzopoulos, P., Kotseridis, Y.

Reducing SO2 content in wine by combining High Pressure and glutathione addition

OENO One, 55(1), 2021 (https://doi.org/10.20870/oeno-one.2021.55.1.4558)
OENO One
Christofi, S., Katsaros, Y., Mallouchos, A., Cotea, V., Kallithraka, S.

Improving wine quality and safety

Beverages, 7(2), 19, 2021 (https://doi.org/10.3390/beverages7020019)
Beverages
Maragon, M., Kallithraka, S.

Effect of Saccharomyces species interaction on alcoholic fermentation behavior and aromatic profile of Sauvignon blanc wine

Fermentation, 8(10), 539, 2022 (https://doi.org/10.3390/fermentation8100539)
Fermentation
Dimopoulou M, Goulioti E, Troianou V, Toumpeki C, Gosselin Y, Dorignac E, Papadopoulos G, Kotseridis Y.

Effects of post-veraison irrigation on the phenolic composition of Vitis vinifera L. cv. ‘Xinomavro’ grapes

OENO One, 55(3), 2021 (https://doi.org/10.20870/oeno-one.2021.55.3.4706)
OENO One
Theocharis S., Nikolaou N., Zioziou E., Kyraleou M., Kallithraka S., Kotseridis Y., Koundouras S.

Evaluation of Malolactic Starters in White and Rosé Winemaking of Moschofilero

Applied Sciences, 12(11), 5722, 2022, (https://doi.org/10.3390/app12115722)
Applied Sciences
Dimopoulou, M., Troianou, V., Paramithiotis, S., Proksenia, N., Kotseridis, Y.

Effect of Yeast Assimilable Nitrogen Content on Fermentation Kinetics, Wine Chemical Composition and Sensory Character in the Production of Assyrtiko Wines

Applied Sciences,12(3), 1405, 2022 (https://doi.org/10.3390/app12031405)
Applied Sciences
Christofi, S., Papanikolaou, S., Dimopoulou, M., Terpou, A., Cioroiu, B., Cotea, V., Kallithraka, S.

Browning development and antioxidant compounds in white wines after selenium, iron, and peroxide addition

Applied Sciences, 12(8), 3834, 2022 (https://doi.org/10.3390/app12083834)
Applied Sciences
Vlachou, E., Christofi, S., Roussis, I., Kallithraka, S.

Impact of assimilable nitrogen supplementation on Saccharomyces cerevisiae metabolic response and aromatic profile of Moschofilero wine

Journal of Agricultural and Food Chemistry, 71(6), 2952–2963, 2023 (https://doi.org/10.1021/acs.jafc.2c07325)
Journal of Agricultural and Food Chemistry
Lola D, Kalloniati C, Papadopoulos G., Dorignac E, Flemetakis E, Kotseridis Y.

NEWSLETTER

The Department of Food Science and Human Nutrition (renamed Department of Food Science and Technology, Decree 80/27/5/13, Government Gazette A119 28/5/13) offers its students the scientific background for a rational approach to scientific and technological issues related to the food sector.
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