| Influence of toasting of oak chips on red wine maturation from sensory and gas chromatographic headspace analysis E Koussissi, VG Dourtoglou, G Ageloussis, Y Paraskevopoulos, ... Food Chemistry 114 (4), 1503-1509, 2009 | 79 | 2009 |
| A natural alternative to sulphur dioxide for red wine production: Influence on colour, antioxidant activity and anthocyanin content MI Salaha, S Kallithraka, I Marmaras, E Koussissi, I Tzourou Journal of food composition and analysis 21 (8), 660-666, 2008 | 59 | 2008 |
| Elucidating the odor-active aroma compounds in alcohol-free beer and their contribution to the worty flavor JA Piornos, DP Balagiannis, L Methven, E Koussissi, E Brouwer, ... Journal of Agricultural and Food Chemistry 68 (37), 10088-10096, 2020 | 36 | 2020 |
| Sensory flavour discrimination of Greek dry red wines E Koussissi, A Paterson, JR Piggott Journal of the Science of Food and Agriculture 83 (8), 797-808, 2003 | 31 | 2003 |
| Orthonasal and retronasal detection thresholds of 26 aroma compounds in a model alcohol-free beer: Effect of threshold calculation method JA Piornos, A Delgado, RCJ de La Burgade, L Methven, DP Balagiannis, ... Food research international 123, 317-326, 2019 | 28 | 2019 |
| Sensory discrimination of dry red wines from Greece E Koussissi, A Paterson, E Cristovam Journal of Wine Research 13 (2), 165-179, 2002 | 25 | 2002 |
| Sensory profiling of aroma in Greek dry red wines using rank-rating and monadic scoring related to headspace composition E Koussissi, A Paterson, JR Piggott European Food Research and Technology 225, 749-756, 2007 | 18 | 2007 |
| The simultaneous determination of 1‐aminocyclopropane‐1‐carboxylic acid and cyclopropane‐1,1‐dicarboxylic acid in Lycopersicum esculentum by high … K Petritis, G Koukaki, E Koussissi, C Elfakir, M Dreux, V Dourtoglou Phytochemical Analysis: An International Journal of Plant Chemical and …, 2003 | 13 | 2003 |
| Inhibition of wound ethylene in Lycopersicum esculentum fruit discs by 1-amino cyclopropane-1-carboxylic acid oxidase inhibitors V Dourtoglou, E Koussissi, K Petritis Plant growth regulation 30 (1), 79-86, 2000 | 12 | 2000 |
| A novel approach for analyzing gas chromatography-mass spectrometry/olfactometry data J Gerretzen, LMC Buydens, AO Tromp–van den Beukel, E Koussissi, ... Chemometrics and Intelligent Laboratory Systems 146, 290-296, 2015 | 10 | 2015 |
| Alcohol‐free and low‐alcohol beers: Aroma chemistry and sensory characteristics JA Piornos, E Koussissi, DP Balagiannis, E Brouwer, JK Parker Comprehensive Reviews in Food Science and Food Safety 22 (1), 233-259, 2023 | 9 | 2023 |
| Addition of yogurt to wort for the production of spirits: Evaluation of the spirit aroma over a two‐year period EA Tsapou, F Drosou, E Koussissi, M Dimopoulou, T Dourtoglou, ... Journal of Food Science 85 (7), 2069-2079, 2020 | 5 | 2020 |
| Factors influencing sensory quality in red wines of the variety Aghiorghitiko (Vitis vinifera L.) from Nemea E Koussissi, A Paterson, Y Paraskevopoulos European Food Research and Technology 226, 745-753, 2008 | 5 | 2008 |
| Inhibition of apple 1-aminocyclopropane-1-carboxylic acid oxidase, by cyclopropane-1, 1-dicarboxylic acid and trans-2-phenylcyclopropane-1-carboxylic acid V Dourtoglou, E Koussissi Phytochemistry 55 (3), 203-211, 2000 | 5 | 2000 |
| Evaluation of novel inhibitors of ACC oxidase possessing cyclopropyl moiety V Dourtoglou, E Koussissi, K Petritis Biology and Biotechnology of the Plant Hormone Ethylene II, 13-20, 1999 | 4 | 1999 |
| Volatile Profile in Greek Grape Marc Spirits with HS-SPME-GC-MS and Chemometrics: Evaluation of Terroir Impact EA Tsapou, V Dourtoglou, T Dourtoglou, V Sinanoglou, E Koussissi ACS omega 8 (45), 42803-42814, 2023 | 2 | 2023 |
| Effect of malt kilning temperature on the concentration of (E)-β-damascenone in malt, mashing and wort boiling in the brewing process JA Piornos, JP Kanter, DP Balagiannis, E Koussissi, A Bekkers, ... Proceeding of the 16th weurman flavour research symposium, 421-424, 2022 | 1 | 2022 |
| Application of Polarized Projective Mapping combined with Ultra Flash Profiling to a complex− High fatigue product category: The case of Greek grape marc spirits EA Tsapou, PM Tzortzis, E Koussissi Food Quality and Preference, 105182, 2024 | | 2024 |
| Applying Polarized Projective Mapping (Ppm) Combined with Ultra Flash Profiling (Ufp) for the Sensory Characterization of a Large Set of Greek Coffees. Correlation with … A Papanikolaou, V Sinanoglou, S Bratakos, E Koussissi 15th Pangborn Sensory Science Symposium, 2023 | | 2023 |
| Polarized Projective Mapping Combined with Ultra Flash Profiling: Application to Greek Grape Marc Spirits EA Tsapou, PM Tzortzis, V Dourtoglou, E Koussissi 15th Pangborn Sensory Science Symposium, 2023 | | 2023 |
