未登录

V

Vassilis Dourtoglou

university of west attica

H指数:25

被引数:2,358

个人简介

暂无内容

教育背景

暂无内容

工作经历

暂无内容

荣誉奖项

暂无内容

The Challenge of Using Non-Saccharomyces Yeasts in Brewing: The Impact of Τorulaspora delbrueckii

使用非酿酒酵母进行酿造的挑战：德氏有孢圆酵母的影响

IF3.3

2026-05-280

OA

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

Atmospheric Room Temperature Plasma as a Green Pretreatment Strategy for Enhanced Phytochemical Extraction from Moringa oleifera Leaves

常压室温等离子体作为一种绿色预处理策略，用于增强辣木叶中植物化学物质的提取

Foods 2025, Vol. 14, Page 3233

IF5.1

2025-09-200

OAAI

Investigation of Xinomavro Red Wine Aging with Various Wood Chips Using Pulsed Electric Field

IF2.7

2024-01-245

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

Olive Oil Produced from Olives Stored under CO2 Atmosphere: Volatile and Physicochemical Characterization

IF6.6

2022-12-244

OAAI

Hyphenated Extraction of Valuable Compounds from Aesculus carnea: Ultrasound Extraction with Pulsed Electric Field Pretreatment

AGRIENGINEERING

IF3

2022-09-232

OA

Optimization of Pulsed Electric Field as Standalone Green Extraction Procedure for the Recovery of High Value-Added Compounds from Fresh Olive Leaves

IF6.6

2021-09-2930

OAAI

Enhancement of Polyphenols Recovery from Rosa canina, Calendula officinalis and Castanea sativa Using Pulsed Electric Field

IF2.7

2021-09-0312

OA

Use of Pulsed Electric Field as a Low-Temperature and High-Performance Green Extraction Technique for the Recovery of High Added Value Compounds from Olive Leaves

IF2.7

2021-07-0117

OAAI

Transformation of limonene into high added value products over acid activated natural montmorillonite

CATALYSIS TODAY

IF5.3

2020-09-019

PREAI

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

Activation of natural mordenite by various acids: Characterization and evaluation in the transformation of limonene into p-cymene

MOLECULAR CATALYSIS

IF4.9

2018-05-0122

PREAI

Biocompatible Colloidal Dispersions as Potential Formulations of Natural Pyrethrins: A Structural and Efficacy Study

IF3.9

2015-05-1831

PREAI

Discrimination of varietal wines according to their volatiles

IF9.8

2014-09-0127

PREAI

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

Storage of olives (Olea europaea) under CO2 atmosphere:: Effect on anthocyanins, phenolics, sensory attributes and in vitro antioxidant properties

IF9.8

2006-01-0133

PREAI