Publications

WINE SCIENCE: 29

Journals of Science Citation Index: 24

1) Vaimakis V. and I.G. Roussis.
Must oxygenation and polyphenoloxidase inhibition and the oxidation of white wine.
Lebensmittel Wissenschaft Technologie -Food Science and Technology, 26, 133-137, 1993.
2) Vaimakis V. and I.G. Roussis.
Must oxygenation together with glutathione addition in the oxidation of white wine.
Food Chemistry, 57, 419-422 1996.
3) Papadopoulou D. and I.G. Roussis.
Inhibition of the decline of linalool and α-terpineol in Muscat wines
by glutathione and N- acetyl-cysteine.
Italian Journal of Food Science, 3, 413-419, 2001.
4) Roussou I., I. Lambropoulos, G.N. Pagoulatos and I.G. Roussis.
Decrease of heat shock proteins levels in HeLa tumor cells be red wine extracts.
Italian Journal of Food Science, 16 (3), 381-386, 2004.
5) Roussou I., I. Lambropoulos, G.N. Pagoulatos, T. Fotsis and I.G. Roussis.
Decrease of heat shock protein levels and cell populations by wine phenolic
extracts.
Journal of Agricultural and Food Chemistry, 52, 1017-1024, 2004.
6) Papadopoulou C., K. Soulti and I.G. Roussis.
Potential antimicrobial activity of red and white wine phenolic extracts against
strains of Staphylococcus aureus, Escherichia coli and Candida albicans.
Food Technology and Biotechnology, 43 (1), 41-46, 2005.
7) Tselepis A.D., E.S. Lourida, P.C. Tzimas and I.G. Roussis.
Comparative antioxidant effectiveness of white and red wine and their phenolic
extracts towards low-density lipoprotein oxidation.
Food Biotechnology, 19 (1), 1-14, 2005.
8) Roussis I.G., I. Lambropoulos and K. Soulti.
Scavenging capacities of some wines and wine phenolic extracts.
Food Technology and Biotechnology, 43 (4), 351-358, 2005.
9) Roussis I.G., K. Soulti and P. Tzimas.
Inhibition of the decrease of linalool in Muscat wine by phenolic acids.
Food Technology and Biotechnology, 43 (4), 389-392, 2005.
10) Roussis I.G., I. Lambropoulos and D. Papadopoulou.
Inhibition of the decline of volatile esters and terpenols during oxidative storage
of Muscat-white and Xinomavro-red wine by caffeic acid and N-acetyl-cysteine.
Food Chemistry, 93, 485-492, 2005.
11) Papathanasiou I., R. Selvagini, M. Servili, A. Vaughan-Martini and I.G. Roussis.
Winemaking ability of wild yeast strains and comparative volatile profiles of
wines fermented at 12o or 20oC.
Food Science and Technology Research, 12, 194-198, 2006.
12) Lambropoulos I. and I.G. Roussis.
Inhibition of the decrease of volatile esters and terpenes during storage of wines
and a model wine medium by wine phenolic extracts.
Food Technology and Biotechnology, 45, 147-155, 2007.
13) Lambropoulos I. and I.G. Roussis.
Inhibition of the decrease of volatile esters and terpenes during storage of a white
wine and a model wine medium by caffeic acid and gallic acid.
Food Research International, 40, 176-181, 2007.
14) Roussis I.G., I. Lambropoulos and P. Tzimas.
Protection of volatiles of a wine with low supfur dioxide by caffeic acid or
glutathione.
American Journal of Enology and Viticulture, 58, 274-278, 2007.
15) Lambropoulos I. and I.G. Roussis.
Antioxidant activities of red wine phenolic extracts towards corn oil oxidation.
European Journal of Lipid Science and Technology, 109, 623-628, 2007.
16) Roussis I.G., P.C. Tzimas and K. Soulti.
Antioxidant activity of white wine extracts and some phenolic acids towards corn
oil oxidation.
Journal of Food Processing and Preservation, 32, 535-545, 2008.
17) Papadopoulou D. and I.G. Roussis.
Inhibition of the decrease of volatile esters and terpenes during storage of a white
wine and a model wine medium by glutathione and N-acetyl-cysteine.
International Journal of Food Science and Technology, 43, 1053-1057, 2008.
18) Sindou E., V. Vaimakis, T. Vaimakis and I.G. Roussis.
Effect of juice clarification by flotation on the quality of white wine and orange juice and
drink. Czech Journal of Food Sciences, 26, 109-116, 2008.
19) Sergianitis S. and I.G. Roussis.
Protection of volatile esters and terpenes during storage of a white wine and a
model wine medium by mixture of N-acetyl-cysteine and caffeic acid.
European Food Research and Technology, 227, 643-647, 2008.
20) Roussis I.G. and S. Sergianitis.
Protection of some aroma volatiles in a model wine medium by sulphur dioxide
and mixtures of glutathione with caffeic acid or gallic acid.
Flavour and Fragrance Journal, 23, 35-39, 2008.
21) Roussis I.G., I. Lambropoulos, P. Tzimas, A. Gkoulioti, V. Marinos, D. Tsoupeis
and I. Boutaris.
Antioxidant activities of some Greek wines and wine phenolic extracts.
Journal of Food Composition and Analysis, 21, 614-621, 2008.
22) Patrianakou M. and I.G. Roussis.
Decrease of Wine Volatile Aroma Esters by Oxidation
South African Journal of Enology and Viticulture, 34, 2, 2013.
23) RoussisI.G.,Patrianakou M. and A. Drossiadis.
Protection of Aroma Volatiles in a Red Wine with Low Sulphur Dioxide by a Mixture of Glutathione, Caffeic Acid and Gallic Acid
South African Journal of Enology and Viticulture, 34, 2, 2013.
24) Kontogeorgos N. and I.G. Roussis.
Total Free Sulphydryls of Several White and Red Wines
South African Journal of Enology and Viticulture, 35, 1, 2014.

Journals of International Abstracts: 5

1) Vaimakis, V. and I. G. Roussis.
Some approaches to the oxidation of white wine.
Chimika Chronika New Series, 21, 3-10, 1992.
2) Vaimakis,V., N.P. Evmiridis, E.M. Papamichael and I.G. Roussis.
Effect of must oxygenation and cysteine addition on the oxidation of white wine.
Viticultural and Enological Sciences (Die Wein Wissenschaft), 52(2), 109-112, 1997
3) Vaimakis,V., and I.G. Roussis.
Effect of grape blanching on the oxidation of white wine.
Viticultural and Enological Sciences (Die Wein Wissenschaft), 52(2), 113-114, 1997.
4) Roussis, I.G., A. Kouki and D. Papadopoulou.
Inhibition of oxidative browning in white wines by homocysteine.
Viticultural and Enological Sciences (Die Wein Wissenschaft), 55 (1), 30-33, 2000.
5) Roussis I.G., D. Papadopoulou and M. Sakarellos-Daitsiotis.
Protective effect of thiols on wine aroma volatiles.
The Open Food Science Journal, 3, 98-102, 2009.