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Elisabeth Koussissi

university of west attica

H指数:10

被引数:393

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Assessing the Potential of Distinctive Greek White Cultivars in Winemaking: Relationship Between Sensory Sorting Tasks and GC-MS Data

评估希腊特色白葡萄品种在葡萄酒酿造中的潜力：感官分类任务与GC-MS数据之间的关系

Beverages 2025, Vol. 11, Page 135

IF2.7

2025-10-020

OAAI

Multi-response kinetic modelling of the formation of five Strecker aldehydes during kilning of barley malt

IF9.8

2025-02-010

OA

Application of Polarized Projective Mapping combined with Ultra Flash Profiling to a complex - high fatigue product category: The case of Greek grape marc spirits

FOOD QUALITY AND PREFERENCE

IF4.9

2024-09-012

PRE

Emphasizing the Potential of Attenuated Total Reflectance-Fourier Transform Infrared (ATR-FTIR) Spectroscopy Combined with Chemometrics, for Classification of Greek Grape Marc Spirits

IF2.7

2024-06-031

OA

Volatile Profile in Greek Grape Marc Spirits with HS-SPME-GC-MS and Chemometrics: Evaluation of Terroir Impact

IF4.3

2023-10-315

OAAI

Alcohol-free and low-alcohol beers: Aroma chemistry and sensory characteristics

无酒精和低酒精啤酒: 香气化学和感官特征

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

IF14.1

2022-11-1812

OAAI

Elucidating the Odor-Active Aroma Compounds in Alcohol-Free Beer and Their Contribution to the Worty Flavor

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

IF6.2

2020-08-1639

OAAI

Addition of yogurt to wort for the production of spirits: Evaluation of the spirit aroma over a two-year period

JOURNAL OF FOOD SCIENCE

IF3.4

2020-06-295

PREAI

Orthonasal and retronasal detection thresholds of 26 aroma compounds in a model alcohol-free beer: Effect of threshold calculation method

FOOD RESEARCH INTERNATIONAL

IF8

2019-09-0131

OAAI

A novel approach for analyzing gas chromatography-mass spectrometry/olfactometry data

CHEMOMETRICS AND INTELLIGENT LABORATORY SYSTEMS

IF3.8

2015-08-0113

OAAI

Influence of toasting of oak chips on red wine maturation from sensory and gas chromatographic headspace analysis

通过感官和气相色谱顶空分析烘烤橡木片对红酒成熟的影响

IF9.8

2009-06-0151

PREAI

A natural alternative to sulphur dioxide for red wine production: Influence on colour, antioxidant activity and anthocyanin content

JOURNAL OF FOOD COMPOSITION AND ANALYSIS

IF4.6

2008-12-0147

PREAI

Factors influencing sensory quality in red wines of the variety Aghiorghitiko (Vitis vinifera L.) from Nemea

EUROPEAN FOOD RESEARCH AND TECHNOLOGY

IF3.2

2007-02-216

PREAI

Sensory profiling of aroma in Greek dry red wines using rank-rating and monadic scoring related to headspace composition

使用与顶空成分相关的等级评分和一元评分对希腊干红葡萄酒中的香气进行感官分析

EUROPEAN FOOD RESEARCH AND TECHNOLOGY

IF3.2

2006-11-0721

PREAI

Sensory flavour discrimination of Greek dry red wines

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

IF3.5

2003-04-2824

PRE

Inhibition of wound ethylene in Lycopersicum esculentum fruit discs by 1-amino cyclopropane-1-carboxylic acid oxidase inhibitors

PLANT GROWTH REGULATION

IF3.9

2000-01-0113

PREAI