Production process and characterization of the traditional Greek fruit distillate “Koumaro” by aromatic and mineral composition von Soufleros, E.H., Mygdalia, S.A., Natskoulis, P.

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Selection of indigenous Saccharomyces cerevisiae strains according to their oenological characteristics and vinification results von Nikolaou, Efstratios, Soufleros, Evangelos H., Bouloumpasi, Elizabeth, Tzanetakis, Nikolaos

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Instrumental and sensory analysis of Greek wines; implementation of principal component analysis (PCA) for classification according to geographical origin von Kallithraka, S, Arvanitoyannis, I.S, Kefalas, P, El-Zajouli, A, Soufleros, E, Psarra, E

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Application of quality control methods for assessing wine authenticity: Use of multivariate analysis (chemometrics) von Arvanitoyannis, I.S, Katsota, M.N, Psarra, E.P, Soufleros, E.H, Kallithraka, S

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Instrumental analysis of volatile and other compounds of Greek kiwi wine; sensory evaluation and optimisation of its composition von Soufleros, E.H, Pissa, Irini, Petridis, D, Lygerakis, M, Mermelas, K, Boukouvalas, G, Tsimitakis, E

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Determination of biogenic amines in wines and beers by high performance liquid chromatography with pre-column dansylation and ultraviolet detection von Zotou, A., Loukou, Z., Soufleros, E., Stratis, I.

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Primary amino acid composition and its use in discrimination of Greek red wines with regard to variety and cultivation region von BOULOUMPASI, E, SOUFLEROS, E. H, TSARCHOPOULOS, C, BILIADERIS, C. G

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Evaluation d'une méthode CLHP adaptée au dosage des acides aminés du vin von SOUFLEROS, E, BERTRAND, A

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Effect of combined action of fermentation temperature and environmental acidity on yeast-formed volatile compound content. [French von Soufleros E, Bertrand A

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Free fatty acids in wine; observations on their origin. [French von Soufleros E, Bertrand A

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Les acides gras libres du vin : observations sur leur origine von SOUFLEROS, E, BERTRAND, A

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Part of 'yeast strain' in the production of volatile substances during fermentation of vine juice von Soufleros E, Bertrand A

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Ecological study of yeast microflora in the wine-growing area of Naoussa [grapes, Greece. [French von Soufleros E, Paneras E, Sapis Domercq S

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Study on "Tsipouro", traditional spirit made from grape pomace, precursor of ouzo von Soufleros, E. (Institut d'Enseignement Technologique, Thessalonique (Greece). Ecole de Technologie Alimentaire), Bertrand, A

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Ecological study of yeast microflora in the wine-growing area of Naoussa [grapes, Greece von Soufleros, E, Paneras, E. (Thessalonica Univ. (Greece). Faculte d'Agronomie. Lab. de Technologie Agricole), Sapis-Domercq, S

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