Effect of Non-Saccharomyces Species Monocultures on Alcoholic Fermentation Behavior and Aromatic Profile of Assyrtiko Wine von Tzamourani, Aikaterini, Evangelou, Alexandra, Ntourtoglou, George, Lytra, Georgia, Paraskevopoulos, Ioannis, Dimopoulou, Maria

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Emphasizing the Potential of Attenuated Total Reflectance–Fourier Transform Infrared Spectroscopy Combined with Chemometrics, for Classification of Greek Grape Marc Spirits von Tsapou, Evangelia Anastasia, Sinanoglou, Vassilia J, Ntourtoglou, George, Koussissi, Elisabeth

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Combination of Pulsed Electric Field and Ultrasound in the Extraction of Polyphenols and Volatile Compounds from Grape Stems von Ntourtoglou, George, Drosou, Fotini, Chatzimitakos, Theodoros, Athanasiadis, Vassilis, Bozinou, Eleni, Dourtoglou, Vassilis G., Elhakem, Abeer, Sami, Rokayya, Ashour, Amal Adnan, Shafie, Alaa, Lalas, Stavros I.

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Optimization of Pulsed Electric Field as Standalone "Green" Extraction Procedure for the Recovery of High Value-Added Compounds from Fresh Olive Leaves von Pappas, Vasileios M., Lakka, Achillia, Palaiogiannis, Dimitrios, Athanasiadis, Vassilis, Bozinou, Eleni, Ntourtoglou, George, Makris, Dimitris P., Dourtoglou, Vassilis G., Lalas, Stavros I.

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Pulsed Electric Field Extraction of alpha and beta-Acids From Pellets of Humulus lupulus (Hop) von Ntourtoglou, George, Tsapou, Evangelia Anastasia, Drosou, Fotini, Bozinou, Eleni, Lalas, Stavros, Tataridis, Panagiotis, Dourtoglou, Vassilis

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Use of Pulsed Electric Field as a Low-Temperature and High-Performance “Green” Extraction Technique for the Recovery of High Added Value Compounds from Olive Leaves von Pappas, Vasileios M., Lakka, Achillia, Palaiogiannis, Dimitrios, Bozinou, Eleni, Ntourtoglou, George, Batra, Georgia, Athanasiadis, Vassilis, Makris, Dimitris P., Dourtoglou, Vassilis G., Lalas, Stavros I.

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Hyphenated Extraction of Valuable Compounds from Aesculus carnea: Ultrasound Extraction with Pulsed Electric Field Pretreatment von Ntourtoglou, George, Drosou, Fotini, Dourtoglou, Vassilis G., Athanasiadis, Vassilis, Chatzimitakos, Theodoros, Bozinou, Eleni, Lalas, Stavros I.

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Pulsed electric field: A “green” extraction technology for biomolecular products from glycerol with fermentation of non-Saccharomyces yeasts von Tsapou, Evangelia A., Ntourtoglou, George, Drosou, Fotini, Tataridis, Panagiotis, Lalas, Stavros, Dourtoglou, Vassilis

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In situ Creation of the Natural Phenolic Aromas of Beer: A Pulsed Electric Field Applied to Wort-Enriched Flax Seeds von Tsapou, Evangelia A., Ntourtoglou, George, Drosou, Fotini, Tataridis, Panagiotis, Dourtoglou, Thalia, Lalas, Stavros, Dourtoglou, Vassilis

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Pulsed Electric Field and Salvia officinalis L. Leaves: A Successful Combination for the Extraction of High Value Added Compounds von Athanasiadis, Vassilis, Lakka, Achillia, Palaiogiannis, Dimitrios, Pappas, Vasileios M., Bozinou, Eleni, Ntourtoglou, George, Makris, Dimitris P., Dourtoglou, Vassilis G., Lalas, Stavros

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Effect of Non-ISaccharomyces/I Species Monocultures on Alcoholic Fermentation Behavior and Aromatic Profile of Assyrtiko Wine von Tzamourani, Aikaterini, Evangelou, Alexandra, Ntourtoglou, George, Lytra, Georgia, Paraskevopoulos, Ioannis, Dimopoulou, Maria

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Extraction of volatile aroma compounds from toasted oak wood using pulsed electric field von Ntourtoglou, George V., Drosou, Foteini, Enoch, Yang, Tsapou, Evangelia A., Bozinou, Eleni, Athanasiadis, Vassilis, Chatzilazarou, Arhontoula, Dourtoglou, Euthalia G., Lalas, Stavros I., Dourtoglou, Vassilis G.

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