| Potential antimicrobial activity of red and white wine phenolic extracts against strains of Staphylococcus aureus, Escherichia coli and Candida albicans C Papadopoulou, K Soulti, IG Roussis Food Technology and Biotechnology 43 (1), 41-46, 2005 | 258 | 2005 |
| Proteolysis in reduced sodium Feta cheese made by partial substitution of NaCl by KCl MC Katsiari, E Alichanidis, LP Voutsinas, IG Roussis International Dairy Journal 10 (9), 635-646, 2000 | 144 | 2000 |
| Reduction of sodium content in Feta cheese by partial substitution of NaCl by KCl MC Katsiari, LP Voutsinas, E Alichanidis, IG Roussis International Dairy Journal 7 (6-7), 465-472, 1997 | 144 | 1997 |
| Manufacture of Kefalograviera cheese with less sodium by partial replacement of NaCl with KCl MC Katsiari, LP Voutsinas, E Alichanidis, IG Roussis Food Chemistry 61 (1-2), 63-70, 1998 | 111 | 1998 |
| Protection of volatiles in a wine with low sulfur dioxide by caffeic acid or glutathione IG Roussis, I Lambropoulos, P Tzimas American Journal of Enology and Viticulture 58 (2), 274-278, 2007 | 100 | 2007 |
| Lipolysis in reduced sodium Feta cheese made by partial substitution of NaCl by KCl MC Katsiari, LP Voutsinas, E Alichanidis, IG Roussis International Dairy Journal 10 (5-6), 369-373, 2000 | 100 | 2000 |
| Antioxidant activities of some Greek wines and wine phenolic extracts IG Roussis, I Lambropoulos, P Tzimas, A Gkoulioti, V Marinos, D Tsoupeis, ... Journal of Food Composition and Analysis 21 (8), 614-621, 2008 | 94 | 2008 |
| Proteolysis in reduced sodium Kefalograviera cheese made by partial replacement of NaCl with KCl MC Katsiari, E Alichanidis, LP Voutsinas, IG Roussis Food Chemistry 73 (1), 31-43, 2001 | 84 | 2001 |
| Coencapsulation of ferulic and gallic acid in hp-b-cyclodextrin O Gortzi, S Christophoridou, I Roussis Food chemistry 185, 33-40, 2015 | 82 | 2015 |
| Inhibition of the decrease of volatile esters and terpenes during storage of a white wine and a model wine medium by glutathione and N‐acetylcysteine D Papadopoulou, IG Roussis International journal of food science & technology 43 (6), 1053-1057, 2008 | 69 | 2008 |
| Must oxygenation together with glutathione addition in the oxidation of white wine V Vaimakis, IG Roussis Food Chemistry 57 (3), 419-422, 1996 | 63 | 1996 |
| 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 I Lambropoulos, IG Roussis Food Research International 40 (1), 176-181, 2007 | 62 | 2007 |
| Protection of some aroma volatiles in a model wine medium by sulphur dioxide and mixtures of glutathione with caffeic acid or gallic acid IG Roussis, S Sergianitis Flavour and Fragrance Journal 23 (1), 35-39, 2008 | 51 | 2008 |
| Lipolysis in reduced sodium Kefalograviera cheese made by partial replacement of NaCl with KCl MC Katsiari, LP Voutsinas, E Alichanidis, IG Roussis Food Chemistry 72 (2), 193-197, 2001 | 49 | 2001 |
| Fat-derived volatiles of various products of cows', ewes', and goats' milk G Vagenas, IG Roussis International Journal of Food Properties 15 (3), 665-682, 2012 | 47 | 2012 |
| Scavenging capacities of some wines and wine phenolic extracts IG Roussis, I Lambropoulos, K Soulti Food technology and Biotechnology 43 (4), 351-358, 2005 | 45 | 2005 |
| Impedimetric biosensor for the assessment of the clotting activity of rennet MA Panagopoulou, DV Stergiou, IG Roussis, MI Prodromidis Analytical Chemistry 82 (20), 8629-8636, 2010 | 43 | 2010 |
| 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 IG Roussis, I Lambropoulos, D Papadopoulou Food chemistry 93 (3), 485-492, 2005 | 43 | 2005 |
| Decrease of wine volatile aroma esters by oxidation M Patrianakou, IG Roussis South African Journal of Enology and Viticulture 34 (2), 241-245, 2013 | 42 | 2013 |
| INHIBITION OF THE DECLINE OF LINALOOL AND α-TERPINEOL IN MUSCAT WINES BY GLUTATHIONE AND N-ACETYL-CYSTEINE. D Papadopoulou, IG Roussis Italian Journal of Food Science/Rivista Italiana di Scienza degli Alimenti …, 2001 | 40 | 2001 |
