| Irrigation and rootstock effects on the phenolic concentration and aroma potential of Vitis vinifera L. cv. Cabernet Sauvignon grapes S Koundouras, E Hatzidimitriou, M Karamolegkou, E Dimopoulou, ... J. Agric. Food Chem. 57 (17), 7805-7813, 2009 | 234 | 2009 |
| Aroma release of a model wine solution as influenced by the presence of non-volatile components. Effect of commercial tannin extracts, polysaccharides and artificial saliva A Mitropoulou, E Hatzidimitriou, A Paraskevopoulou Food research international 44 (5), 1561-1570, 2011 | 132 | 2011 |
| Pomegranate juice functional constituents after alcoholic and acetic acid fermentation SA Ordoudi, F Mantzouridou, E Daftsiou, C Malo, E Hatzidimitriou, ... Journal of functional foods 8, 161-168, 2014 | 76 | 2014 |
| Changes in the catechin and epicatechin content of grape seeds on storage under different water activity (aw) conditions E Hatzidimitriou, N Nenadis, MZ Tsimidou Food Chemistry 105 (4), 1504-1511, 2007 | 76 | 2007 |
| Beyond traditional balsamic vinegar: Compositional and sensorial characteristics of industrial balsamic vinegars and regulatory requirements S Lalou, E Hatzidimitriou, M Papadopoulou, VG Kontogianni, ... Journal of Food Composition and Analysis 43, 175-184, 2015 | 52 | 2015 |
| Fining of red wines: Effects on their analytical and sensory parameters A Karamanidou, S Kallithraka, E Hatzidimitriou Oeno One 45 (1), 47-60, 2011 | 23 | 2011 |
| Surface tension of still wines in relation to some of their constituents: A simple determination of ethanol content P Glampedaki, E Hatzidimitriou, A Paraskevopoulou, ... Journal of Food Composition and Analysis 23 (4), 373-381, 2010 | 21 | 2010 |
| Incidence of a vine protection using a commercial formula of Bordeaux mixture on the Sauvignon grapes maturity and the wines varietal aroma (results of a 3-year study) E Hatzidimitriou, P Bouchilloux, P Darriet, Y Bugaret, M Clerjeau, ... OENO One 30 (3), 133-150, 1996 | 15* | 1996 |
| Folpet hydrolysis, incidence on the initiation of the alcoholic fermentation E Hatzidimitriou, P Darriet, A Bertrand, D Dubourdieu OENO One 31 (1), 51-55, 1997 | 10* | 1997 |
| Contribution to the discussion of current state and future perspectives of sensory analysis of balsamic vinegars E Hatzidimitriou, M Papadopoulou, S Lalou, MZ Tsimidou Acetic Acid Bact 4 (1), 5070, 2015 | 4 | 2015 |
| Recherches sur les conséquences œnologiques de la protection anti-cryptogamique de Vitis vinifera L. var. Sauvignon E Hatzidimitriou Bordeaux 2, 1997 | 3 | 1997 |
| Non-targeted analysis using gas chromatography mass spectrometry to assess the free and bound aroma fingerprints of the emblematic Greek white winegrape varieties and guarantee … C Karadimou, NP Kalogiouri, E Chatzidimitriou, NA Ouroumi, T Gkrimpizis, ... Food Chemistry 472, 142968, 2025 | 2 | 2025 |
| Effect of antifungal protection of grapevines using a cupric formulation on the level of maturity of grapes and the varietal aroma of Sauvignon wines (results of a three year … E Hatzidimitriou, P Bouchilloux, P Darriet, Y Bugaret, M Clerjeau, ... | 2 | 1996 |
| P52: Influence of sulphur dioxide and/or ascorbic acid on the antioxidant activity of resinated wine models and their oxidative stability under accelerated conditions M Sotiroglou, N Nenadis, E Hatzidimitriou, G Blekas 3rd IMEKOFOODS, Metrology Promoting Harmonization & Standardization in Food …, 2017 | | 2017 |
| P56: XINOMAVRO NAOUSSA RED WINES TYPICALITY; LINKING SENSORY AND PHYSICOCHEMICAL DATA E Adamopoulou, MC Leloudi, E Hatzidimitriou 3rd IMEKOFOODS, Metrology Promoting Harmonization & Standardization in Food …, 2017 | | 2017 |
| Retsina: A traditional Greek wine reveals its aromatic profile/Ρετσίνα: Ένας παραδοσιακός οίνος αποκαλύπτει το αρωματικό του προφίλ. M Iakovidou, M Koutidou, E Chatzidimitriou, G Blekas Abstracts of the Santorini Unesco International Conference, Heritage and …, 2015 | | 2015 |
| Major sensory stimuli in industrial balsamic vinegars-Relationship with consumer responses S Lalou, G Logdanidou, M Tsimidou, E Chatzidimitriou Sensory Science Group Conference-A SLICE OF SENSORY, 2015 | | 2015 |
| Retsina Wine Aroma. A correlation between analytical and sensory characteristics/Το άρωμα της Ρετσίνας. Συσχετίζοντας τα αναλυτικά με τα οργανοληπτικά χαρακτηριστικά του. M Iakovidou, K Fouski-Fouskaki, E Chatzidimitriou Abstracts, Santorini Unesco International Conference" Heritage and …, 2015 | | 2015 |
| P29: Contribution to a descriptive sensory analysis lexicon for the evaluation of commercial balsamic vinegars S Lalou, M Papadopoulou, E Hatzidimitriou, MZ Tsimidou 1st IMEKOFOODS, Metrology Promoting Objective and Measurable Food Quality …, 2014 | | 2014 |
| Preliminary study on the evolution of resinated wine volatiles during vinification. M Koutidou, E Chatzidimitriou, G Blekas MACROWINE 2012 Conference, Macrovision of viticulture, wine making and …, 2012 | | 2012 |
Maria Tsimidouprofessor food chemistry, Aristotle Univ of ThessalonikiVerified email at chem.auth.gr
