Elisabeth Koussissi

Elucidating the Odor-Active Aroma Compounds in Alcohol-Free Beer and Their Contribution to the Worty Flavor

José A. Piornos, Dimitrios P. Balagiannis, Lisa Methven et al. · Journal of Agricultural and Food Chemistry · 2020 · 69 citations · Full text

Agriculture, Chemistry, Food Science +17

Influence of toasting of oak chips on red wine maturation from sensory and gas chromatographic headspace analysis

Elisabeth Koussissi, Vassilis Dourtoglou, G. Ageloussis et al. · Food Chemistry · 2008 · 50 citations

Agriculture, Food Science, Viticulture +15

A natural alternative to sulphur dioxide for red wine production: Influence on colour, antioxidant activity and anthocyanin content

Maria-Ioanna Salaha, Ioannis Marmaras, Elisabeth Koussissi et al. · Journal of Food Composition and Analysis · 2008 · 49 citations

Agriculture, Chemistry, Viticulture +17

Orthonasal and retronasal detection thresholds of 26 aroma compounds in a model alcohol-free beer: Effect of threshold calculation method

José A. Piornos, Alexia Delgado, Rémi C.J. de La Burgade et al. · Food Research International · 2019 · 43 citations

Agriculture, Food Science, Toxicology +14

Sensory flavour discrimination of Greek dry red wines

Elisabeth Koussissi, Alistair Paterson, John Piggott · Journal of the Science of Food and Agriculture · 2003 · 32 citations

Agriculture, Enology, Food Science +17