Concepedia
Statistics
Publications
33
Citations
1.5K
H-Index
21
Active since
1993
Affiliations
University of Ioannina(Current)
Aristotle University of Thessaloniki
National Agricultural Research Foundation
Ioannis G. Roussis is an author at University of Ioannina specializing in food chemistry, health sciences, and medicine.
Top concepts
Food ChemistryHealthMedicineOxidative StressBiochemistryPharmacologyWine PerceptionFlavoromicsBiochemical EngineeringToxicology
Publications per year
1993–2023
Potential Antimicrobial Activity of Red and White Wine Phenolic Extracts against Strains of Staphylococcus aureus, Escherichia coli and Candida albicans
Chrissanthy Papadopoulou, Kalliopi Soulti, Ioannis G. Roussis · Hrčak Portal of scientific journals of Croatia (University Computing Centre) · 2005 · 152 citations · Full text
Proteolysis in reduced sodium Feta cheese made by partial substitution of NaCl by KCl
M.C Katsiari, E. Alichanidis, L.P. Voutsinas et al. · International Dairy Journal · 2000 · 126 citations
Food Chemistry, Health Sciences, Biochemistry +3
Reduction of sodium content in Feta cheese by partial substitution of NaCl by KCl
M.C Katsiari, L.P. Voutsinas, E. Alichanidis et al. · International Dairy Journal · 1997 · 112 citations
Food Chemistry, Sodium Content, Feta Cheese +1
Manufacture of Kefalograviera cheese with less sodium by partial replacement of NaCl with KCl
M.C Katsiari, L.P. Voutsinas, E. Alichanidis et al. · Food Chemistry · 1998 · 91 citations
Partial Replacement, Less Sodium, Kefalograviera Cheese
Protection of Volatiles in a Wine with Low Sulfur Dioxide by Caffeic Acid or Glutathione
Ioannis G. Roussis, Ioannis Lambropoulos, Panagiotis Tzimas · American Journal of Enology and Viticulture · 2007 · 83 citations
Food Chemistry, Health Sciences, Flavoromics +8
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