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Works matching AU Makris, D. P.

Results: 5

1

Evolution pattern of wood-related volatiles during traditional and artificial ageing of commercial red and white wines: association with sensory analysis.

Published in:

International Food Research Journal, 2016, v. 23, n. 4, p. 1459

By:

Loupassaki, S.;
Abouzer, M.;
Basalekou, M.;
Fyssarakis, I.;
Makris, D. P.

Publication type:

Article

2

Evaluation of mixture effects in binary solutions of ascorbic acid with grape (Vitis vinifera) seed extracts using Response Surface Methodology.

Published in:

International Food Research Journal, 2013, v. 20, n. 5, p. 2193

By:

Karvela, E.;
Makris, D. P.;
Karathanos, V. T.

Publication type:

Article

3

Binary mixtures of natural polyphenolic antioxidants with ascorbic acid: impact of interactions on the antiradical activity.

Published in:

International Food Research Journal, 2012, v. 19, n. 2, p. 603

By:

Aoun, M.;
Makris, D. P.

Publication type:

Article

4

Oxidation of morin (2',3,4',5,7-Pentahydroxylavone) with a peroxidase homogenate from onion.

Published in:

International Food Research Journal, 2011, v. 18, n. 3, p. 1085

By:

Osman, A.;
Makris, D. P.

Publication type:

Article

5

Recovery of Bioactive Flavonols from Onion Solid Wastes Employing Water/Ethanol-Based Solvent Systems.

Published in:

Food Science & Technology International, 2008, v. 14, n. 6, p. 0497, doi. 10.1177/1082013208100707

By:

Khiari, Z.;
Makris, D. P.;
Kefalas, P.

Publication type:

Article