Inhibition of the decline of linalool and α-terpineol in muscat wines by glutathione and N-acetyl-cysteine = Inhibition des pertes en linalool et α-terpineol dans des vins de muscat par le glutathion et la N-acétyl-cystéinePAPADOPOULOU, D; ROUSSIS, I. G.Italian journal of food science. 2001, Vol 13, Num 4, pp 413-419, issn 1120-1770Article

Inhibition of corn oil oxidation by thiolsPAPADOPOULOU, D; ROUSSIS, I. G.Italian journal of food science. 2000, Vol 12, Num 2, pp 239-242, issn 1120-1770Article

Effect of grape blanching on the oxidation of white wineVAIMAKIS, V; ROUSSIS, I. G.Wein-Wissenschaft. 1997, Vol 52, Num 2, pp 113-114, issn 0375-8818Article

Must oxygenation and polyphenoloxidase inhibition and the oxidation of white wineVAIMAKIS, V; ROUSSIS, I. G.Lebensmittel - Wissenschaft + Technologie. 1993, Vol 26, Num 2, pp 133-137, issn 0023-6438Article

Inhibition of oxidative browning in white wines by homocysteineROUSSIS, I. G; KOUKI, A; PAPADOPOULOU, D et al.DWW. Die Wein-Wissenschaft. 2000, Vol 55, Num 1, pp 29-32, issn 0944-4645Article

Some properties of extracellular protease from a Pseudomonas fluorescens strainROUSSIS, I. G; DRAINAS, C; ALICHANIDIS, E et al.Lebensmittel - Wissenschaft + Technologie. 1990, Vol 23, Num 2, pp 106-111, issn 0023-6438, 6 p.Article

Some properties of extracellular lipase from a Pseudomonas fluorescens strain = Quelques propriétés d'une lipase extracellulaire d'une souche de Pseudomonas fluorescensROUSSIS, I. G; KARABALIS, I; PAPADOPOULOU, C et al.Lebensmittel - Wissenschaft + Technologie. 1988, Vol 21, Num 4, pp 188-194, issn 0023-6438Article

Influence of lipolytic and proteolytic Pseudomonas fluorescens strain GR83 on the quality of feta cheese = Influence de la souche lipolytique et protéolytique Pseudomonas fluorescens GR 83 sur la qualité du fromage fetaROUSSIS, I. G; VOUDOURIS, E. K; KONTOMINAS, M. G et al.Lebensmittel - Wissenschaft + Technologie. 1988, Vol 21, Num 3, pp 131-136, issn 0023-6438Article

Effect of must oxygenation and cysteine addition on the oxidation of white wineVAIMAKIS, V; EVMIRIDIS, N. P; PAPAMICHAEL, E. M et al.Wein-Wissenschaft. 1997, Vol 52, Num 2, pp 109-112, issn 0375-8818Article

Reduction of sodium content in Feta cheese by partial substitution of NaCl by KClKATSIARI, M. C; VOUTSINAS, L. P; ALICHANIDIS, E et al.International dairy journal. 1997, Vol 7, Num 6-7, pp 465-472, issn 0958-6946Article

Lipolysis in reduced sodium Kefalograviera cheese made by partial replacement of NaCl with KClKATSIARI, M. C; VOUTSINAS, L. P; ALICHANIDIS, E et al.Food chemistry. 2001, Vol 72, Num 2, pp 193-197, issn 0308-8146Article

Proteolysis in reduced sodium Kefalograviera cheese made by partial replacement of NaCl with KClKATSIARI, M. C; ALICHANIDIS, E; VOUTSINAS, L. P et al.Food chemistry. 2001, Vol 73, Num 1, pp 31-43, issn 0308-8146Article

Lipolysis in reduced sodium Feta cheese made by partial substitution of NaCl by KClKATSIARI, M. C; VOUTSINAS, L. P; ALICHANIDIS, E et al.International dairy journal. 2000, Vol 10, Num 5-6, pp 369-373, issn 0958-6946Article

Manufacture of Kefalograviera cheese with less sodium by partial replacement of NaCl with KClKATSIARI, M. C; VOUTSINAS, L. P; ALICHANIDIS, E et al.Food chemistry. 1998, Vol 61, Num 1-2, pp 63-70, issn 0308-8146Article