Hasil Pencarian - Athanasios Mallouchos

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  1. 1
    Gas Chromatography–Mass Spectrometry-Based Metabolite Profiling for the Assessment of Freshness in Gilthead Sea Bream (<i>Sparus aurata</i>)

    Gas Chromatography–Mass Spectrometry-Based Metabolite Profiling for the Assessment of Freshness in Gilthead Sea Bream (<i>Sparus aurata</i>) oleh Athanasios Mallouchos, Theano Mikrou, Chrysavgi Gardeli

    Diterbitkan 2020-04-01
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  2. 2
    Indigenous Yeast Interactions in Dual-Starter Fermentations May Improve the Varietal Expression of Moschofilero Wine

    Indigenous Yeast Interactions in Dual-Starter Fermentations May Improve the Varietal Expression of Moschofilero Wine oleh Aspasia Nisiotou, Athanasios Mallouchos, Chrysoula Tassou, Georgios Banilas

    Diterbitkan 2019-07-01
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  3. 3
    Investigation of Anthocyanins Stability from Pomegranate Juice (<i>Punica Granatum</i> L. Cv Ermioni) under a Simulated Digestion Process

    Investigation of Anthocyanins Stability from Pomegranate Juice (<i>Punica Granatum</i> L. Cv Ermioni) under a Simulated Digestion Process oleh Chrysavgi Gardeli, Kalliopi Varela, Eleni Krokida, Athanasios Mallouchos

    Diterbitkan 2019-08-01
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  4. 4
    Development of an Ultrasound-Assisted Emulsification Microextraction Method for the Determination of Volatile Compounds in Wines

    Development of an Ultrasound-Assisted Emulsification Microextraction Method for the Determination of Volatile Compounds in Wines oleh Ioanna Chalvantzi, Aspasia Nisiotou, Georgios Banilas, Athanasios Mallouchos

    Diterbitkan 2023-09-01
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  5. 5
    Reducing SO<sub>2</sub> content in wine by combining High Pressure and glutathione addition

    Reducing SO<sub>2</sub> content in wine by combining High Pressure and glutathione addition oleh Stefania Christofi, George Katsaros, Athanasios Mallouchos, Valeriu Cotea, Stamatina Kallithraka

    Diterbitkan 2021-03-01
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  6. 6
    REDUCING SO2 CONTENT IN WINE BY COMBINING HIGH PRESSURE AND GLUTATHIONE ADDITION

    REDUCING SO2 CONTENT IN WINE BY COMBINING HIGH PRESSURE AND GLUTATHIONE ADDITION oleh Stefania Christofi, George Katsaros, Athanasios Mallouchos, Valeriu Cotea, Stamatina Kallithraka

    Diterbitkan 2021-03-01
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  7. 7
    REDUCING SO2 CONTENT IN WINE BY COMBINING HIGH PRESSURE AND GLUTATHIONE ADDITION

    REDUCING SO2 CONTENT IN WINE BY COMBINING HIGH PRESSURE AND GLUTATHIONE ADDITION oleh Stefania Christofi, George Katsaros, Athanasios Mallouchos, Valeriu Cotea, Stamatina Kallithraka

    Diterbitkan 2021-03-01
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  8. 8
    Molecular Characterization and Enological Potential of A High Lactic Acid-Producing <i>Lachancea thermotolerans</i> Vineyard Strain

    Molecular Characterization and Enological Potential of A High Lactic Acid-Producing <i>Lachancea thermotolerans</i> Vineyard Strain oleh Georgios Sgouros, Athanasios Mallouchos, Maria-Evangelia Filippousi, Georgios Banilas, Aspasia Nisiotou

    Diterbitkan 2020-05-01
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  9. 9
    Volatile Composition of Industrially Fermented Table Olives from Greece

    Volatile Composition of Industrially Fermented Table Olives from Greece oleh Theano Mikrou, Katerina Kasimati, Ioanna Doufexi, Maria Kapsokefalou, Chrysavgi Gardeli, Athanasios Mallouchos

    Diterbitkan 2021-05-01
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  10. 10
    Biodiversity and Enological Potential of Non-Saccharomyces Yeasts from Nemean Vineyards

    Biodiversity and Enological Potential of Non-Saccharomyces Yeasts from Nemean Vineyards oleh Georgios Sgouros, Ioanna Chalvantzi, Athanasios Mallouchos, Yiannis Paraskevopoulos, Georgios Banilas, Aspasia Nisiotou

    Diterbitkan 2018-05-01
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  11. 11
    Effect of Cultivar and Geographical Origin on the Volatile Composition of Greek Monovarietal Extra Virgin Olive Oils

    Effect of Cultivar and Geographical Origin on the Volatile Composition of Greek Monovarietal Extra Virgin Olive Oils oleh Theano Mikrou, Maria Litsa, Artemis Papantoni, Maria Kapsokefalou, Chrysavgi Gardeli, Athanasios Mallouchos

    Diterbitkan 2023-01-01
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  12. 12
    Sweet Wine Production from the Side-Stream of Industrial Corinthian Currant Processing: Product Quality, Antioxidant Capacity, and Volatilome

    Sweet Wine Production from the Side-Stream of Industrial Corinthian Currant Processing: Product Quality, Antioxidant Capacity, and Volatilome oleh Iris Plioni, Eleni Michalopoulou, Athanasios Mallouchos, Stavros Plessas, Gerasimos Gotis, Argyro Bekatorou

    Diterbitkan 2023-07-01
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  13. 13
    The Use of <i>Hanseniaspora opuntiae</i> to Improve ‘Sideritis’ Wine Quality, a Late-Ripening Greek Grape Variety

    The Use of <i>Hanseniaspora opuntiae</i> to Improve ‘Sideritis’ Wine Quality, a Late-Ripening Greek Grape Variety oleh Maria-Evangelia Filippousi, Ioanna Chalvantzi, Athanasios Mallouchos, Ioannis Marmaras, Georgios Banilas, Aspasia Nisiotou

    Diterbitkan 2024-03-01
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  14. 14
    Spoilage Investigation of Chill Stored Meagre (<i>Argyrosomus regius</i>) Using Modern Microbiological and Analytical Techniques

    Spoilage Investigation of Chill Stored Meagre (<i>Argyrosomus regius</i>) Using Modern Microbiological and Analytical Techniques oleh Faidra Syropoulou, Foteini F. Parlapani, Dimitrios A. Anagnostopoulos, Anastasios Stamatiou, Athanasios Mallouchos, Ioannis S. Boziaris

    Diterbitkan 2021-12-01
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  15. 15
    Varietal and Geographical Discrimination of Greek Monovarietal Extra Virgin Olive Oils Based on Squalene, Tocopherol, and Fatty Acid Composition

    Varietal and Geographical Discrimination of Greek Monovarietal Extra Virgin Olive Oils Based on Squalene, Tocopherol, and Fatty Acid Composition oleh Theano Mikrou, Elisavet Pantelidou, Niki Parasyri, Andreas Papaioannou, Maria Kapsokefalou, Chrysavgi Gardeli, Athanasios Mallouchos

    Diterbitkan 2020-08-01
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  16. 16
    <i>Torulaspora delbrueckii</i> May Help Manage Total and Volatile Acidity of Santorini-Assyrtiko Wine in View of Global Warming

    <i>Torulaspora delbrueckii</i> May Help Manage Total and Volatile Acidity of Santorini-Assyrtiko Wine in View of Global Warming oleh Georgios Sgouros, Athanasios Mallouchos, Dimitra Dourou, Georgios Banilas, Ioanna Chalvantzi, Yiannis Kourkoutas, Aspasia Nisiotou

    Diterbitkan 2023-01-01
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  17. 17
    The Effect of Terpenoid Compounds on the Formation of Advanced Glycation Endproducts (AGEs) in Model Systems

    The Effect of Terpenoid Compounds on the Formation of Advanced Glycation Endproducts (AGEs) in Model Systems oleh Antonis Vlassopoulos, Theano Mikrou, Artemis Papantoni, Georgios Papadopoulos, Maria Kapsokefalou, Athanasios Mallouchos, Chrysavgi Gardeli

    Diterbitkan 2022-01-01
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  18. 18
    Growth and Volatile Organic Compound Production of <i>Pseudomonas</i> Fish Spoiler Strains on Fish Juice Agar Model Substrate at Different Temperatures

    Growth and Volatile Organic Compound Production of <i>Pseudomonas</i> Fish Spoiler Strains on Fish Juice Agar Model Substrate at Different Temperatures oleh Foteini F. Parlapani, Dimitrios A. Anagnostopoulos, Evangelia Karamani, Athanasios Mallouchos, Serkos A. Haroutounian, Ioannis S. Boziaris

    Diterbitkan 2023-01-01
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  19. 19
    Vinegar Production from Corinthian Currants Finishing Side-Stream: Development and Comparison of Methods Based on Immobilized Acetic Acid Bacteria

    Vinegar Production from Corinthian Currants Finishing Side-Stream: Development and Comparison of Methods Based on Immobilized Acetic Acid Bacteria oleh Iris Plioni, Argyro Bekatorou, Antonia Terpou, Athanasios Mallouchos, Stavros Plessas, Athanasios A Koutinas, Eleftheria Katechaki

    Diterbitkan 2021-12-01
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  20. 20
    Volatile Organic Compounds and 16S Metabarcoding in Ice-Stored Red Seabream <i>Pagrus major</i>

    Volatile Organic Compounds and 16S Metabarcoding in Ice-Stored Red Seabream <i>Pagrus major</i> oleh Dimitrios A. Anagnostopoulos, Foteini F. Parlapani, Athanasios Mallouchos, Aikaterini Angelidou, Faidra Syropoulou, George Minos, Ioannis S. Boziaris

    Diterbitkan 2022-02-01
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