ΓΕΩΠΟΝΙΚΟ
ΠΑΝΕΠΙΣΤΗΜΙΟ ΑΘΗΝΩΝ
Τμήμα Επιστήμης Τροφίμων
& Διατροφής του Ανθρώπου

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.

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.

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.

Evaluation of Malolactic Starters in White and Rosé Winemaking of Moschofilero Wines

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

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.

Improving wine quality and safety

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

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.

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.

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.

NEWSLETTER

Το Τμήμα Επιστήμης Τροφίμων και Διατροφής του Ανθρώπου - ΕΤΔΑ (Μετονομασθέν Τμήμα Επιστήμης και Τεχνολογίας Τροφίμων, ΠΔ 80/27/5/13, ΦΕΚ Α119 28/5/13) προσφέρει στους φοιτητές του το επιστημονικό υπόβαθρο για την ορθολογική αντιμετώπιση επιστημονικών και τεχνολογικών θεμάτων που σχετίζονται με τον τομέα των τροφίμων.
linkedin facebook pinterest youtube rss twitter instagram facebook-blank rss-blank linkedin-blank pinterest youtube twitter instagram Μετάβαση στο περιεχόμενο