Efimia Hatzidimitriou

Aroma release of a model wine solution as influenced by the presence of non-volatile components. Effect of commercial tannin extracts, polysaccharides and artificial saliva

Athina Mitropoulou, Efimia Hatzidimitriou, Adamantini Paraskevopoulou · Food Research International · 2011 · 134 citations

Agriculture, Enology, Food Science +12

Pomegranate juice functional constituents after alcoholic and acetic acid fermentation

Stella A. Ordoudi, Fani Th. Mantzouridou, Eleni Daftsiou et al. · Journal of Functional Foods · 2014 · 58 citations · Full text

Agriculture, Biochemistry, Food Science +14

Changes in the catechin and epicatechin content of grape seeds on storage under different water activity (aw) conditions

Efimia Hatzidimitriou, Nikolaos Nenadis, María Z. Tsimidou · Food Chemistry · 2007 · 44 citations

Agriculture, Food Science, Plant Sciences +12

Beyond traditional balsamic vinegar: Compositional and sensorial characteristics of industrial balsamic vinegars and regulatory requirements

Sofia Lalou, Efimia Hatzidimitriou, Maria S. Papadopoulou et al. · Journal of Food Composition and Analysis · 2015 · 34 citations

Agriculture, Enology, Food Science +9

Surface tension of still wines in relation to some of their constituents: A simple determination of ethanol content

Pelagia Glampedaki, Efimia Hatzidimitriou, Adamantini Paraskevopoulou et al. · Journal of Food Composition and Analysis · 2010 · 17 citations

Agriculture, Enology, Viticulture +5