| Wine authentication with Fourier Transform Infrared Spectroscopy: a feasibility study on variety, type of barrel wood and ageing time classification M Basalekou, C Pappas, P Tarantilis, Y Kotseridis, S Kallithraka International Journal of Food Science and Technology 52 (6), 1307-1313, 2017 | 42 | 2017 |
| Proanthocyanidin content as an astringency estimation tool and maturation index in red and white winemaking technology M Basalekou, M Kyraleou, C Pappas, P Tarantilis, Y Kotseridis, ... Food Chemistry 299, 125135, 2019 | 41 | 2019 |
| Diffuse reflectance Fourier transform infrared spectroscopy for simultaneous quantification of total phenolics and condensed tannins contained in grape seeds M Kyraleou, C Pappas, E Voskidi, Y Kotseridis, M Basalekou, ... Industrial Crops and Products 74, 784-791, 2015 | 41 | 2015 |
| Wine Authenticity and Traceability with the Use of FT-IR M Basalekou, C Pappas, PA Tarantilis, S Kallithraka Beverages 6 (2), 30, 2020 | 37 | 2020 |
| Red wine age estimation by the alteration of its color parameters: Fourier transform infrared spectroscopy as a tool to monitor wine maturation time M Basalekou, C Pappas, Y Kotseridis, PA Tarantilis, E Kontaxakis, ... Journal of analytical methods in chemistry 2017 (1), 5767613, 2017 | 32 | 2017 |
| Evaluation of a Raman spectroscopic method for the determination of alcohol content in Greek spirit Tsipouro C Pappas, M Basalekou, E Konstantinou, N Proxenia, S Kallithraka, ... Current Research in Nutrition and Food Science Journal 4 (Special Issue …, 2016 | 30 | 2016 |
| Measuring wine quality and typicity M Basalekou, P Tataridis, K Georgakis, C Tsintonis Beverages 9 (2), 41, 2023 | 23 | 2023 |
| Ellagitannins in wines: Future prospects in methods of analysis using FT-IR spectroscopy M Basalekou, S Kallithraka, PA Tarantilis, Y Kotseridis, C Pappas Lwt 101, 48-53, 2019 | 21 | 2019 |
| Authenticity determination of greek-cretan mono-varietal white and red wines based on their phenolic content using Attenuated Total Reflectance Fourier Transform Infrared … M BASAlekou, A Stratidaki, C Pappas, P Tarantilis, Y Kotseridis, ... Current Research in Nutrition and Food Science Journal 4 (Special Issue …, 2016 | 21 | 2016 |
| Characterization of Greek wines by ultraviolet–visible absorption spectroscopy and statistical multivariate methods A Philippidis, E Poulakis, M Basalekou, A Strataridaki, S Kallithraka, ... Analytical Letters 50 (12), 1950-1963, 2017 | 15 | 2017 |
| Authentication of wine and other alcohol-based beverages—Future global scenario M Basalekou, M Kyraleou, S Kallithraka Future foods, 669-695, 2022 | 12 | 2022 |
| Monitoring wine aging with Fourier transform infrared spectroscopy (FT-IR) M Basalekou, C Pappas, Y Kotseridis, A Strataridaki, E Geniatakis, ... BIO Web of Conferences 5, 02016, 2015 | 11 | 2015 |
| The application of right-angle fluorescence spectroscopy as a tool to distinguish five autochthonous commercial Greek white wines M Xagoraris, PK Revelou, N Arvanitis, M Basalekou, CS Pappas, ... Current Research in Food Science 4, 815-820, 2021 | 8 | 2021 |
| Measuring Wine Quality and Typicity. Beverages.; 9 (2): 41 M Basalekou, P Tataridis, K Georgakis, C Tsintonis | 5 | 2023 |
| Evolution pattern of wood-related volatiles during traditional and artificial ageing of commercial red and white wines: association with sensory analysis. S Loupassaki, M Abouzer, M Basalekou, I Fyssarakis, DP Makris International Food Research Journal 23 (4), 2016 | 5 | 2016 |
| Wine bioactive compounds M Basalekou, S Kallithraka, M Kyraleou Functional Foods and Their Implications for Health Promotion, 341-363, 2023 | 4 | 2023 |
| Using IR spectroscopy as a holistic monitoring approach in winemaking: A review M Basalekou OENO One 59 (3), 2025 | 1 | 2025 |
| Astringency estimation of wines maturing in different types of containers M Basalekou, C Pappas, P Tarantilis, M Kyraleou, V Cotea, S Kallithraka BIO Web of Conferences 15, 02014, 2019 | 1 | 2019 |
| Acknowledgment to Reviewers of Beverages in 2020 A Abghari, HV Chuyen, M Aceto, N Clarke, F Adjé, SL Claudia, R Agu, ... | | 2021 |
| Acknowledgment to Reviewers of Fermentation in 2020 A Abghari, L Canonico, I Abicic, A Capece, MG Acedos, V Capozzi, ... | | 2021 |
