George K. Skouroumounis

Author

Also Known As

G Skouroumounis, G. SKOUROUMOUNIS, G. Skouroumounis, G.K. SKOUROUMOUNIS, GEORGE K. SKOUROUMOUNIS, George K Skouroumounis, George K. Skouroumounis, George Skouroumounis

Publications

2.2K

Citations

H-Index

Concepts

All Affiliations

Australian Wine Research Institute The University of Adelaide Flinders University Technische Universität Braunschweig

About

George K. Skouroumounis is an author at Australian Wine Research Institute specializing in food chemistry, health sciences, and analytical chemistry.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	12	12	895
2	Engineering	9	9	462
3	Biochemistry	9	9	352
4	Medicine	8	8	577
5	Natural Sciences	5	5	177

George K. Skouroumounis

Publications

Citations

H-Index

Page 1

	Year	Citations
Stable isotope dilution analysis of wine fermentation products by HS-SPME-GC-MS Tracey Siebert, Heather E. Smyth, Dimitra L. Capone, Analytical and Bioanalytical Chemistry Food ChemistryFood FermentationMass SpectrometryDownstream ProcessingWine Fermentation Products	2005	207
Microwave-assistance provides very rapid and efficient extraction of grape seed polyphenols Yinping Li, George K. Skouroumounis, Gordon M. Elsey, Food Chemistry Food ChemistryPolyphenolicsEfficient ExtractionGrape Seed PolyphenolsHorticultural Commodity	2011	161
Analysis of elements in wine using near infrared spectroscopy and partial least squares regression Daniel Cozzolino, Mariola Kwiatkowski, Robert G. Dambergs, Talanta Infrared SpectroscopySpectroscopyWine TastingNear-infrared SpectroscopySpectrochemical Analysis	2007	136
The impact of closure type and storage conditions on the composition, colour and flavour properties of a Riesling and a wooded Chardonnay wine during five years' storage George K. Skouroumounis, Mariola Kwiatkowski, I. Leigh Francis, Australian Journal of Grape and Wine Research Storage ConditionsFood AnalysisStorage OrientationFood TechnologyWine Tasting	2005	129
Accumulation of Vanillin during Barrel-Aging of White, Red, and Model Wines Philip J. Spillman, Alan P. Pollnitz, Dimitra Liacopoulos, Journal of Agricultural and Food Chemistry Food ChemistryRed WinesFood FermentationBarrel FermentationWine Studies	1997	122
Mass Spectrometric Evidence for the Existence of Oligomeric Anthocyanins in Grape Skins Stéphane Vidal, Emmanuelle Meudec, Véronique Cheynier, Journal of Agricultural and Food Chemistry	2004	112
Acid-Catalyzed Hydrolysis of Alcohols and Their β-<scp>d</scp>-Glucopyranosides George K. Skouroumounis, Mark A. Sefton Journal of Agricultural and Food Chemistry Bioorganic ChemistryEngineeringGlycobiologyAcid-catalyzed HydrolysisPolysaccharide	2000	107
The analysis of 2,4,6-trichloroanisole and other chloroanisoles in tainted wines and corks Alan P. Pollnitz, Kevin H. Pardon, Dimitra Liacopoulos, Australian Journal of Grape and Wine Research Food ChemistrySensory Detection ThresholdHealth SciencesTanninMedicine	1996	102
Quantitative analysis of geraniol, nerol, linalool, and α-terpineol in wine Daniel Sejer Pedersen, Dimitra L. Capone, George K. Skouroumounis, Analytical and Bioanalytical Chemistry Quantitative AnalysisWine Tasting	2003	84
Glycosidically Bound Norisoprenoids from Vitis vinifera cv. Riesling Leaves George K. Skouroumounis, Peter Winterhalter Journal of Agricultural and Food Chemistry EngineeringBotanyFood AnalysisAgricultural EconomicsAltmetric Attention Score	1994	70

Page 1