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Kallithraka, S.
27  results:
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1

Effect of high hydrostatic pressure on selected red wine qu..:

Christofi, S. ; Malliaris, D. ; Kotseridis, Y....
BIO Web of Conferences.  12 (2019)  - p. 02015 , 2019
Link: https://doi.org/10.1051/..
 
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2

Astringency estimation of wines maturing in different types..:

Basalekou, M. ; Pappas, C. ; Tarantilis, P....
BIO Web of Conferences.  15 (2019)  - p. 02014 , 2019
Link: https://doi.org/10.1051/..
 
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3

Evaluation ofSaccharomyces pastorianusimpact to Sauvignon b..:

Troianou, V. ; Toumpeki, C. ; Dorignac, E....
BIO Web of Conferences.  12 (2019)  - p. 02025 , 2019
Link: https://doi.org/10.1051/..
 
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4

Red Wine Age Estimation by the Alteration of Its Color Para..:

Basalekou, M. ; Pappas, C. ; Kotseridis, Y....
Journal of Analytical Methods in Chemistry.  2017 (2017)  - p. 1-9 , 2017
Link: https://doi.org/10.1155/..
 
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5

Sensory assessment and chemical measurement of astringency ..:

Kallithraka, S. ; Kim, D. ; Tsakiris, A...
Food Chemistry.  126 (2011)  4 - p. 1953-1958 , 2011
Link: https://doi.org/10.1016/..
 
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6

Changes in phenolic composition and antioxidant activity of..:

Kallithraka, S. ; Salacha, M.I. ; Tzourou, I.
Food Chemistry.  113 (2009)  2 - p. 500-505 , 2009
Link: https://doi.org/10.1016/..
 
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7

Principal phenolic compounds in Greek red wines:

Kallithraka, S. ; Tsoutsouras, E. ; Tzourou, E..
Food Chemistry.  99 (2006)  4 - p. 784-793 , 2006
Link: https://doi.org/10.1016/..
 
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8

Evolution of malolactic bacteria and biogenic amines during..:

Pramateftaki, P.V. ; Metafa, M. ; Kallithraka, S..
Letters in Applied Microbiology.  43 (2006)  2 - p. 155-160 , 2006
Link: https://doi.org/10.1111/..
 
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9

Flavour analysis of Greek white wine by solid-phase microex..:

DEMYTTENAERE, J ; DAGHER, C ; SANDRA, P...
Journal of Chromatography A.  985 (2003)  1-2 - p. 233-246 , 2003
Link: https://doi.org/10.1016/..
 
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10

Note: A Comparative Study on the in Vitro Antiradical Activ..:

Kefalas, P. ; Kallithraka, S. ; Parejo, I..
Food Science and Technology International.  9 (2003)  6 - p. 383-387 , 2003
Link: https://doi.org/10.1177/..
 
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11

Thermal stability of Hibiscus sabdariffa L. anthocyanins in..:

Gradinaru, G. ; Biliaderis, C.G. ; Kallithraka, S...
Food Chemistry.  83 (2003)  3 - p. 423-436 , 2003
Link: https://doi.org/10.1016/..
 
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12

The application of an improved method for trans-resveratrol..:

Kallithraka, S ; Arvanitoyannis, I ; El-Zajouli, A.
Food Chemistry.  75 (2001)  3 - p. 355-363 , 2001
Link: https://doi.org/10.1016/..
 
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13

Correlations between saliva protein composition and some T–..:

Kallithraka, S. ; Bakker, J. ; Clifford, M.N..
Food Quality and Preference.  12 (2001)  2 - p. 145-152 , 2001
Link: https://doi.org/10.1016/..
 
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14

Instrumental and sensory analysis of Greek wines; implement..:

Kallithraka, S ; Arvanitoyannis, I.S ; Kefalas, P...
Food Chemistry.  73 (2001)  4 - p. 501-514 , 2001
Link: https://doi.org/10.1016/..
 
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15

EVIDENCE THAT SALIVARY PROTEINS ARE INVOLVED IN ASTRINGENCY:

KALLITHRAKA, S. ; BAKKER, J. ; CLIFFORD, M.N.
Journal of Sensory Studies.  13 (1998)  1 - p. 29-43 , 1998
Link: https://doi.org/10.1111/..
 
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