HATZIDIMITRIOU EFIMIA - Department of Chemistry. … · Hatzidimitriou Efimia ... Phenolic and...

HATZIDIMITRIOU EFIMIA

ASSISTANT PROFESSOR

ARISTOTLE UNIVERSITY OF THESSALONIKI

SCHOOL OF CHEMISTRY

LABORATORY OF FOOD CHEMISTRY AND TECHNOLOGY

CURRICULUM VITAE

For the renewal of tenure as Assistant professor

of Chemistry and Technology of Wine and Alcoholic Beverages

THESSALONIKI 2013

CV E. HATZIDIMITRIOU

Α: PERSONAL DATA – EDUCATION – TRAINING

Α1. PERSONAL DATA

Surname

First name

Hatzidimitriou

Efimia

Work Adress

Telephone

Fax

Laboratory of Food Chemistry and Technology

School of Chemistry, Aristotle University of

Thessaloniki, GR - 541 24 Thessaloniki, Greece

+30 2310 997823

+30 2310 997779

e-mail [email protected]

Web page URL http://www.chem.auth.gr/index.php?lang=en&st=8

Nationality Greek

Date and Place of birth 3rd

June 1966, Thessaloniki

Family status Married, one child

Α2. EDUCATION - TITLES

July 1997

July 1993

July 1992

July 1991

July 1989

Doctorat Sciences Biologiques et Medicales, option Œnologie –

Ampelologie

Laboratoire d’ Œnologie Générale και Laboratoire de Chimie Analytique,

Faculté d’Œnologie, Université Victor Segalen Bordeaux II, France

Thesis title: Recherches sur les conséquences œnologiques de la

protection anti-cryptogamique de Vitis vinifera L. var. Sauvignon

Supervisors: Professor D. Dubourdieu (Laboratoire d’ Œnologie Générale)

and Professor A. Bertrand (Laboratoire de Chimie Analytique)

Thesis grade: Excellent (with distinction)

Diplôme Universitaire d'Aptitude à la Dégustation des vins (D.U.A.D.)

Institut d’Œnologie, Université Victor Segalen Bordeaux II, France

Diplôme d’Etudes Approfondies (D.E.A.) en Œnologie -Ampelologie

Laboratoire de Chimie Analytique, Institut d’Œnologie, Université Victor

Segalen Bordeaux II, France

DEA thesis title: Les substances volatiles produites par diverses souches

de levures dans les vins blancs secs; incidence sur la qualité. Application

de la chromatographie ionique aux vins pour établir les bilans

acidimetriques.

Supervisor: Professor A. Bertrand

Diplôme National d'Œnologue (D.N.O.).

Institut d’Œnologie, Université Victor Segalen Bordeaux II, Bordeaux,

France

Project title : Millésime 1990. Contrôle de maturité – Vinification au

Château Pape-Clément

Diploma of Agronomist specialized in the sector of Agricultural industries

and Food Technology.

mailto:[email protected]

http://www.chem.auth.gr/index.php?lang=en&st=8


Department of Agriculture, School of Geotechnical Studies, Aristotle

University of Thessaloniki

Thesis grade: A (8.63)

Project title: Red wine vinification techniques

Supervisor: Professor G. Karaoulanis

Α3. TRAINING - SEMINARS

Educational seminar Accreditation of Laboratory Analyses–ISO Standard-17025,

Thessaloniki, 14.6.2011.

Organized by: Thessaloniki Chamber of Commerce and Industry & Greek

Chemists Association, Regional Sector of Central and West Macedonia

Seminar on Food Sensory Analysis, Athens, 18.3. 2010.

Organized by: Laboratory of Food Chemistry and Technology, School of

Chemical Engineering, National Technical University of Athens.

Educational seminar on Latest developments in GC and GC/MS, Thessaloniki,

3.11.2006

Organised by Agilent Technologies – HELLAMCO

Training course Current trends in pesticide analysis, Athens, 24.10.2002

Organised by Asteriadis S.A.

Placement – Stage de vinification, Château Pape-Clement, Graves, Bordeaux,

France, August 1990 – October 1990

Placement – Stage de vinification, Domaine Porto-Carras, Sithonia, Chalkidiki,

August 1983

Α4. SCHOLARSHIPS

State Scholarships Foundation (IKY)

Scholarship awarded for excellence in undergraduate studies (1985-86, 1986-

87, 1987-88 και 1988-89).

Α5. LANGUAGES

English (Certificate of Proficiency in English, Cambridge University) -

December 1986

German (Zertifikat Deutsch als Fremdsprache, Goethe Institut) - June 1982

French

Α6. PROFESSIONAL EXPERIENCE

March 2010 – today

Assistant professor, Laboratory of Food Chemistry and Technology, School of

Chemistry, Aristotle University of Thessaloniki (National Gazette 209/17-3-2010)


March 2002 – March 2010

Lecturer, Laboratory of Food Chemistry and Technology, School of Chemistry,

Aristotle University of Thessaloniki (National Gazette 49/5-3-2002).

August 2001 – October 2001

Scientific collaborator at the Agricultural Viticultural Winemaking Cooperative

Vaeni NAOUSSA, Naoussa, Greece

December 1999 - December 2000

Head of Enological – Viticultural department, and head of R&D department,

Company I. Boutaris & son, Oinopoiitiki S.A., Thessaloniki, Greece

September 1997 - November 1999

Head of Enological department, Company I. Boutaris & son, Oinopoiitiki S.A.,

Stenimachos, Naoussa, Greece

1995-1996

Contract with Makhteshim Agan France on a research project entitled “Influence of

folpet on the fermentative ability of musts from white and red grape varieties”

August 1991 – October 1991

Wine making Cooperative CAIR RODOS, Rhodes, Greece

Α7. ADMINISTRATIVE EXPERIENCE AT ARISTOTLE UNIVERSITY

Member of the General Assembly of the School of Chemistry, Aristotle

University of Thessaloniki (academic years 2006‐07, 2008-09, 2011-12 and

2012-13 till December 2012)

Member of the Aristotle University Senate (academic year 2008-09)

Member of the Committee for the Undergraduate Program of Studies of the

School of Chemistry (academic year 2006-07)

Member of the Committee for the Postgraduate Program of Studies of the

School of Chemistry (academic year 2006-07)

Member of the Committee of the Intedepartmental‐Interscientific

Postgraduate Program “Nanosciences and Nanotechnologies” (2006-07)

Member of the Committee for students placement, School of Chemistry,

(academic years 2002-03, 2004-05, 2005-06, 2006-07, 2007-08)

Α8. MEMBER OF PROFESSIONAL ORGANISATIONS

Member of the Geotechnical Chamber of Greece

Μember of the Association of Greek Enologists

Member of the Association of Enologists of Bordeaux


Β. TEACHING ACTIVITIES

Β1. UNDERGRADUATE PROGRAM OF STUDIES

ARISTOTLE UNIVERSITY OF THESSALONIKI (AUTH), SCHOOL OF CHEMISTRY,

LABORATORY OF FOOD CHEMISTRY & TECHNOLOGY

AS A LECTURER AND ASSISTANT PROFESSOR (co–teaching)

2001-02 to 2013-14

Enology ΕΧΤ485 (8th

semester, lectures + laboratory

courses)

Food and Alcoholic Beverages Industries ΕΧΤ484

(8th

semester, lectures)

2002-03 to 2013-14

Food Analysis ΥΧΤ481 (7th

semester, lectures +

laboratory courses)

2009-10 to 2013-14

Food Quality Control ΕΧΤ483 (8th

semester, lectures

+ laboratory courses)

2010-11 and 2011-12

Food Biochemistry ΕΧΟ434 (7th

semester, lectures)

2013-14 -

Technology and Biotechnology of Food and

Beverages Κ413 (8th

semester, lectures)

Enology Ι ΠΡΟ3 (7th

semester, lectures + laboratory

courses)

Enology ΙΙ ΠΡΟ4 (8th

semester lectures + laboratory

courses)

AUTH, SCHOOL OF AGRICULTURE, LABORATORY OF AGRICULTURAL

TECHNOLOGY

APPOINTED LECTURER (Π.Δ. 407/80)

2000–01

Enology (winter and summer semester, laboratory

courses)

2001– 02

Fruit and Vegetables Processing Technology (winter semester, lectures)

UNIVERSITE VICTOR SEGALEN BORDEAUX ΙΙ, INSTITUT D’ŒNOLOGIE,

LABORATOIRE DE CHIMIE ANALYTIQUE

LABORATORY ASSISTANT

1991 - 92

1992 - 93

1994 - 95

Teaching of chromatography exercises in the

framework of D.N.O. (summer semester)


Β2. POSTGRADUATE PROGRAM OF STUDIES

AUTH, SCHOOL OF CHEMISTRY, LABORATORY OF FOOD CHEMISTRY &

TECHNOLOGY

AS A LECTURER AND ASSISTANT PROFESSOR (co–teaching)

2001-02 - today

Agricultural Industries (1st semester)

2004-05 to 2009-10

Instrumental Methods in Food Analysis (2nd

semester)

2010-11 - today Food Microbiology (2nd

semester)

Β3. RESEARCH ACTIVITIES

Phenolic and aromatic potential of grapes and wines from Greek and

international grape varieties

Vinification techniques and processes used for the improvement of elaborated

wines

Vinification by-products

Wines sensory analysis

Β4. SUPERVISION OF UNDERGRADUATE STUDENTS

Supervision of 24 undergraduate students of the School of Chemistry

AS A LECTURER

1 Zisaki Katerina Evaluation of the free radical scavenging capacity of

Greek red wines (with Assoc. professor M. Tsimidou) (2002)

2 Christofi Olga Grape seeds as source of natural antioxidants.

Optimization of extraction conditions (with Assoc. professor M.

Tsimidou) (2005)

3 Papadopoulos Μeletios Effect of catechin and catechin/polysaccharides

mixtures on the volatility of “model wine” aroma compounds (2006)

4 Kolaki Fotini Effect of pre-fermentative cool-temperature extraction and

post-fermentative high-temperature extraction on the composition of

wines (2006)

5 Athanasiadou Fotini Study of the effect of grape seeds drying and vine

irrigation on phenolic antioxidants (2006)

6 Kalyva Olga Effect of microoxygenation on the sensory characteristics

of Xinomavro, Agiorgitiko and Cabernet Sauvignon wines (2007)


7 Levanti Vassiliki Study of the Greek bulk and bottled wines –

Comparison with current legislation (2008)

8 Koumaras Stefanos Preliminary study of the chromatic characteristics

and anthocyanin content of wines from the Xinomavro red grape variety

cultivated in the region of Naousa (2008)

9 Mitropoulou Evanthia Evaluation of the phenolic and aromatic potential

of Koniaros red wines (2008)

10 Adam Kyriakos Study of the chromatic characteristics and anthocyanin

content of young and aged wines from Greek and international grape

varieties (2009)

11 Tsournava Efrosyni Study of the volatile fraction of the traditional wine

Retsina (2009)

AS AN ASSISTANT PROFESSOR

12 Iakovidou Magdalini Odorous volatile compounds of the Pinus

halepensis resin extracted in resinated wine (2011)

13 Chalyvidis Lazaros Exploitation of a winemaking product in natural

fiber dyeing (with Assis. professor Ι. Eleftheriadis) (2011)

14 Nathanailidis Michalis Evaluation of the potential of pomegranate juice

as a substrate for the production of an alcoholic beverage (with lecturer

F. Mantzouridou) (2012)

15 Logdanidou Georgia Changes of the must physicochemical properties

after heating. Consumer preference test of balsamic vinegars (2013)

16 Bitas Dimitris Monitoring of alcoholic fermentation kinetics using the

FT-IR technique (2013)

17 Grigoriadou Katerina Evolution of the volatile fraction of resinated

wine after storage (2013)

18 Sergkelidou Dimitra Sensory evaluation of off-flavors in beer (2013)

19 Papadopoulou Maria Selection and training of a sensory panel for

balsamic vinegar descriptive analysis (in the process of writing)

20 Aidarini Maria Selection and training of a sensory panel for wine

evaluation (in progress)

21 Gousidou Eva Selection and training of a sensory panel for wine


22 Psaltou Savvina Selection and training of a sensory panel for wine


23 Tsoha Natassa Validation of analytical methods for the determination of

pH, titratable acidity and SO2 in wines (in progress)

24 Saridaki Io Color and Quality of red wines (in progress)


Β5. SUPERVISION OF POSTGRADUATE STUDENTS

Supervision of 7 postgraduate students of the School of Chemistry

AS A LECTURER

1 Vafeiadou Anthola Changes in the composition and antioxidant activity

of phenolic antioxidants during storage of grape seeds (Xinomavro red

grape variety) at different relative humidity conditions (2006)

2 Karamanidou Mina Effect of protein fining in analytical and sensory

parameters of red wines from the Agiorgitiko and Xinomavro cultivars

(2008)

3 Rizou Sofia Evaluation of irrigation effect on the aromatic potential of

Vitis vinifera L. cv. Cabernet-Sauvignon grapes, via determination of the

phenol free glycosyl-glucose (2008)


4 Vara Zoi Technological interventions in the Opsimos Edessis white wine

vinification. Part I: Effect on the volatile content (2011)

5 Vlahou Maria Technological interventions in the Opsimos Edessis white

wine vinification. Part ΙΙ: Effect on the phenolic and polysaccharide

content (2012)

6 Vogiatzi Katerina Technological interventions in the Opsimos Edessis

white wine vinification. Part ΙΙΙ: Evolution of the volatile and

polysaccharide content after storage (2012)

7 Daftsiou Eleni Production of fruit vinegar from pomegranate juice. Ι.

Alcoholic fermentation ΙΙ. Acetic acid fermentation (2012) (with lecturer

F. Mantzouridou).

Β6. MEMBER OF EVALUATION COMMITTEE FOR MASTER THESES

(others than those that I supervised)

AUTH, SCHOOL OF CHEMISTRY

PROGRAM OF POSTGRADUATE STUDIES - FOOD CHEMISTRY AND TECHNOLOGY

1 Glampedaki Pelagia Supervisor: Assoc. professor. S. Pegiadou 2006

2 Mitropoulou Athina Supervisor: Lecturer Α. Paraskevopoulou 2007

3 Androulaki Anna Supervisor: Assoc. professor Μ. Tsimidou 2007

4 Perifantsi Eleftheria Supervisor: Assoc. professor Μ. Tsimidou 2009


5 Malo Christina Supervisor: Professor Μ. Tsimidou 2012

6 Koutidou Maria Supervisor: Assoc. professor G. Blekas 2012

7 Iakovidou Magdalini Supervisor: Dr Cécile Thibon (the experimental

part of the Master Thesis was entirely realised

at the Victor Segalen Bordeaux II University,

in the framework of Erasmus students

exchange program)

2013


INTERDEPARTMENTAL POSTGRADUATE PROGRAM CHEMICAL ANALYSIS AND

QUALITY CONTROL (ARISTOTLE UNIVERSITY OF THESSALONIKI – UNIVERSITY OF

ATHENS)

1 Basagianni Stela Supervisor: Assis. professor Α. Paraskevopoulou 2012

Β7. MEMBER OF ADVISORY COMMITTEE FOR PHD THESES


1 Lalou Sofia Supervisor: Professor Μ. Tsimidou In progress

Β8. OTHER TEACHING ACTIVITIES

Rapporteur on employee training seminars entitled "New Methods of

Production and Marketing of Wine" implemented under the Operational

Program "Industry" by the vocational training center "American Farm

School" (Amyntaio, 16 hours, 17.11.1998-21.12.1998, Drama, 10 hours,

19.11.1998-23.12.1998, Thessaloniki, 10 hours, 10.5.2000-28.6.2000).

Rapporteur on training program entitled "Contribution to the development

and improvement of viticulture and vinification methods." The program is

implemented under the Lifelong Learning Structure of Aristotle University

of Thessaloniki. Scientific responsible: Prof. N. Nikolaou (Faculty of

Agriculture, AUTH). Start of implementation: Academic year 2012-2013.

http://diaviou.auth.gr/node/60.

http://diaviou.auth.gr/node/60


C. SCIENTIFIC - ACADEMIC - PUBLISHED WORK

C1. THESES

1. DOCTORATE THESIS

Efimia HATZIDIMITRIOU (1997). Recherches sur les conséquences œnologiques

de la protection anti-cryptogamique de Vitis vinifera L. var. Sauvignon. Faculté

d’Œnologie, Université Victor Segalen Bordeaux II Bordeaux, France.

The vine phytosanitary protection is a prerequisite for the production of quality wines.

Many studies, however, show the risk of residues of the active compounds used for this

purpose in the intermediate and final products (must, wine), with potential negative effects

on fermentative capacity of yeasts and sensory characteristics of the wines produced.

The aim of this work was to study the influence of phytosanitary sprayings, a

commercial formula of Bordeaux mixture containing 20% of copper sulphate or an organic

fungicide (folpet) –in total 35 different phytosanitary treatments-, on (a) residual copper

detected in grape must (b) Sauvignon grape ripening and composition (c) wine varietal

aroma and (d) residual folpet and onset of alcoholic fermentation. The experimentation was

conducted in three areas of the Bordeaux region (Entre-deux-Mers, Graves, Medoc), for 3

consecutive years. After grapes harvest (20 kg from each treatment) and vinification

according to a white wine vinification protocol (destemming, crushing, static decantation,

inoculation with selected dry yeasts Saccharomyces cerevisiae and alcoholic fermentation

at 20 οC), wines were left on their fine lees with batonnage for 6 months and were bottled.

Copper content (evaluated by atomic absorption spectroscopy and colorimetric method)

has been noticed to increase in the clarified juices in all cases after these treatments, values

ranging from 0.3 mg/L to 14.5 mg/L, whereas natural copper content did not exceed 0,4

mg/L. The value of residual copper by treatment was found to be significantly different

from one year to the other (2 to 3.5 mg/L in 1993, 0.3 to 0.9 mg/L in 1994 and 0.7 to 0.9

mg/L in 1995) mainly due to the grapes composition and the different climatic conditions,

whereas for the same year in the three different areas, this value was almost the same. The

operation known as “skin contact” during which juices were left with their skins under CO2

at 1O oC during 18 hours before pressing, was found to decrease copper content in the

clarified juices from 60 p. cent to 80 p. cent, whereas immediate pressing of grapes led to a

decrease of only 20 p. cent; the combination of copper during skin contact with glutathione,

which is present in Sauvignon grapes, is a possible explanation.

Under the ripening conditions of Bordeaux's oceanic temperate climate, we have noticed

that even one single spraying with a commercial formula of Bordeaux mixture at 3 000

g/ha, between the stage of closing of the cluster and the post-veraison is sufficient to

significantly reduce the content in 4-mercapto-4-methylpentan-2-one (4 -MMP), a main

component of the characteristic Sauvignon wines aroma, evaluated by gas

chromatography/olfactometry and a physicochemical method combined to GC/flame

photometric detection. Increase of the introduced copper quantities in the must as well as of

the number of applications, resulted in a greater reduction of the content in this thiol, as 4-

MMP reacts with copper residues during alcoholic fermentation while its precursor is

revealed in to an aroma. Nevertheless, the experiments with a polymer that eliminates

copper from the juice prior to alcoholic fermentation, showing in some cases no recovery in

the wines 4-MMP content, lead us to the hypothesis that copper might as well intervene


during ripening of the grapes, causing thus a limitation of the aroma's precursor synthesis.

By the sensory analysis, Sauvignon wines produced from copper treated vines showed

much less characteristic aroma than those produced from not treated vines (having

nevertheless been protected by an organic fungicide) and were lower graded. While the

average grade for the last ones was 7.9/10, this grade was lowered to 2.9/10 and to 2.8/10

for the samples produced after one and two or three vine's copper treatments respectively.

Grapes sugar concentration can also be affected by the vine's cupric treatments. Throughout

the 3-year study, differences in sugar concentration up to 40 g/L have been observed,

especially concerning the treatments made between stages of closing of the cluster and

veraison. Nevertheless sugar content seems slightly dependent on the number of cupric

applications, the period of their application as well as climatic conditions during vine

sprayings. (Results presented in the publication number C2.1.)

Folpet (2-[(trichloromethyl)thio]-1H-isoindole-1,3(2H)-dione) is an organic fungicide

widely used against the vine downy mildew (Plasmopara viticola), yet its use is widely

discussed since it’s been associated with delays at the onset of the alcoholic fermentation

due to remaining residues. Folpet spraying (10 applications) left residues in the must,

detected and quantified by gas chromatography coupled to mass spectrometry in sim mode,

up to 1-2 mg/L. Hydrolysis of folpet, studied in must and must model solution, followed

first order kinetics and was dependent on temperature and pH. Phtalimide (1H-isoindole-

1,3(2H)-dione), H2S and CS2 were the degradation products detected. Folpet was also

adsorbed on the grape marc during pre-fermentative operations of white wine vinification.

Folpet hydrolysis finds direct application as the solution to the problem caused by the

presence of its residues in grape must. It was found by means of microvinification of

Sauvignon grape must supplemented with folpet (0.5, 1, 2 and 3 mg/L) and inoculated with

active dry yeasts Saccharomyces cerevisiae at different time intervals compared to the

addition of the fungicide (simultaneously, 24, 48 and 72 h after folpet addition), that the

delay regarding the onset of alcoholic fermentation and observed in the presence of at least

1 mg folpet/L, ceased to exist after its hydrolysis. The same effect was observed after a

delayed inoculation. According to this observation, a suggestion is made to wait for 24-48

hours before inoculation, for folpet hydrolysis, especially in the case of vines sprayed

lately. (Results presented in the publication number C2.2.)

2. D.E.A. THESIS

Efimia HATZIDIMITRIOU (1992). Les substances volatiles produites par diverses

souches de levures dans les vins blancs secs; incidence sur la qualité. Application

de la chromatographie ionique aux vins pour établir les bilans acidimetriques.

Institut d’Œnologie, Université Victor Segalen Bordeaux II, Bordeaux, France.

This work consists of two parts. The first part was to study the aromatic profile of white

dry wines derived after vinification of the grape must from the Athiri cultivar in Rhodes

island. The must, clarified or not, was inoculated with different strains of active dry yeast

Saccharomyces cerevisiae cerevisiae (W, V, B and AROM), Saccharomyces cerevisiae

uvarum (L-2898) and Schizosaccharomyces pombe (SCH-G2), used in winemaking. The

experimental vinification took place on an industrial scale, following the protocol of white

wine vinification. Analysis of the wine’s volatile fraction was performed by gas

chromatography coupled to various detection modes depending on the compounds to be

determined (higher alcohols, methanol, hexanol, acetaldehyde, esters, volatile fatty acids,


diacetyl and 2,3- pentanedione, acetoin , γ- butyrolactone, 2,3-pentanediol, glycerol , sulfur

compounds). Moreover, a sensory evaluation of the experimental wines was performed by

a panel of experts together with a statistical analysis (Multiple Factor Analysis) combining

all chemical and sensory variables. The wines obtained via alcoholic fermentation with the

strain AROM, had an elevated concentration of volatile compounds that impart a pleasant

fragrance and were ranked first by the experts. In the case of fermentation with strain W,

the wines were marked as "pleasant, aromatic" but it was not a systematic effect. The use of

strains L-2898 and SCH-G2 resulted in wines with sensory defects. Statistical analysis

made evident the crucial role exerted by the clarification of grape on the sensory

characteristics of the wines. Differentiation between yeast strains was evident only in the

case of wines derived from clarified musts.

In the second part of the work, the application of ion chromatography for the

determination of anions (acetic, lactic, pyruvic, galacturonic, succinic, malic, tartaric and

citric acid, chlorures, sulfates and phosphates) and cations (sodium, ammonium, potassium,

magnesium and calcium) present in the wine and influencing the anions/cations balance, is

being evaluated. The method proved to be very interesting, quick and easy, but needs

further investigation in order to implement repeatable and reproducible results.

D.N.O. PROJECT

Efimia HATZIDIMITRIOU (1991). Millésime 1990. Contrôle de maturité –

Vinification au Château Pape-Clément. Institut d’Œnologie, Université Victor

Segalen Bordeaux II, Bordeaux, France.

This work presents the results of grape berry ripening control (Merlot and

Cabernet Sauvignon cultivars) in a vineyard of the Graves region, in Bordeaux

France, during the 1990 vintage. The good weather conditions that prevailed during

this period, resulted in excellent grapes maturation, in a year characterized as

particularly early ripening. The wines obtained were characterized by a high

alcoholic degree, low acidity, deep, rich color and fruity aromas, characteristics

highly appreciated and preferred by consumers.

C2. PUBLICATIONS IN INTERNATIONAL PEER-REVIEWED JOURNALS

WITH IMPACT FACTOR

1 Hatzidimitriou E., Bouchilloux P, Darriet Ph., Bugaret Y., Clerjeau M., Poupot

C., Medina B. et Dubourdieu D. (1996). Incidence d’une protection viticole

anticryptogamique utilisant une formulation cuprique sur le niveau de maturité

de raisins et l’arôme variétal des vins de Sauvignon (Bilan de trois années

d’études). Journal International des Sciences de la Vigne et du Vin, 30, (3),

133-150.

http://www.jisvv.com/view_abstract.php?id=734

2 Hatzidimitriou E., Darriet Ph, Bertrand A. et Dubourdieu D. (1997). Hydrolyse

du folpel. Incidence sur le déclenchement de la fermentation alcoolique.

Journal International des Sciences de la Vigne et du Vin, 31, (1), 51-55.



http://www.jisvv.com/moteur/moteur_simple.php?PHPSESSID=e4769d823a33

7e3581c74f9b9fc4e50d#

AS A LECTURER

3 Hatzidimitriou Ε., Nenadis Ν. and Tsimidou Μ.Ζ.* (2007). Changes in the

catechin and epicatechin content of grape seeds on storage under different water

activity (aw) conditions. Food Chemistry, 105 (4), 1504-1511.

http://dx.doi.org/10.1016/j.foodchem.2007.05.032

Storage effect on antioxidant content and capacity of grape seeds under different aw

conditions (aw 0.33; 0.53; 0.75/50 days, 25 oC) was examined. Total phenol content

(determined by the Folin–Ciocalteu method) decreased during storage though changes were

trivial for samples stored at 33% or 53% RH. High level of humidity (75%) accelerated

degradation and resulted in a ~50% reduction of total phenol content. Minor loss of the

DPPH radical scavenging activity (% RSA) of the extracts was observed. Catechin and

epicatechin content monitored by RP-HPLC was reduced during storage, particularly at

75% RH. Epicatechin content proved to be less sensitive to water activity conditions than

catechin content. Results of various in vitro assays (Folin–Ciocalteu, FRAP, DPPH, ABTS,

CBA, ORAC and copper induced liposome oxidation) did not support difference in terms of

resistance to oxidation. Based on the continuous release of gallic acid, our finding was

related to hydrolytic reactions. Control of aw of grape seeds can be of practical importance

for the wine industry.

4 Koundouras S.*, Hatzidimitriou E., Karamolegkou M., Dimopoulou E.,

Kallithraka S., Tsialtas S., Zioziou E., Nikolaou N. and Kotseridis Y. (2009).

Irrigation and rootstock effects on the phenolic concentration and aroma potential

of Vitis vinifera L. cv. Cabernet Sauvignon grapes. Journal of Agricultural and

Food Chemistry, 57 (17), 7805–7813.

http://pubs.acs.org/doi/abs/10.1021/jf901063a

Compositional changes of skin and seed phenolic compounds and berry glycosylated

aroma precursors were measured in Vitis vinifera L. cv. Cabernet Sauvignon onto 1103P

and SO4 rootstocks, in three irrigation regimes (FI, 100% of evapotranspiration; DI, 50% of

evapotranspiration; and NI, nonirrigated). The study was conducted in a commercial

vineyard of central Greece, in a factorial experiment during two growing seasons (2005-

2006). Grape samples were obtained at commercial harvest. The deficit water supply

decreased berry size but did not affect the skin/pulp weight ratio. Water limitation,

especially pre-veraison, caused a substantial increase of skin anthocyanin concentration,

and this effect was independent of water deficit-induced reductions in berry size and vine

vigor. Among individual anthocyanins, malvidin-3-O-glucoside was mostly affected by

water supply. The rootstock genotype did not affect berry growth parameters and skin

polyphenol concentrations. The irrigation regime (mainly post-veraison) and rootstock

genotype affected total flavan-3-ol monomers in seed tissue, mainly as a result of variations

in the catechin amount. The lower seed phenolic concentration was found in non-irrigated

and SO4-grafted vines, probably as a result of the restriction of scion vigor caused by these

treatments, thereby altering cluster exposure. Skin and seed tannins were not affected by

http://www.jisvv.com/moteur/moteur_simple.php?PHPSESSID=e4769d823a337e3581c74f9b9fc4e50d

http://www.jisvv.com/moteur/moteur_simple.php?PHPSESSID=e4769d823a337e3581c74f9b9fc4e50d

http://dx.doi.org/10.1016/j.foodchem.2007.05.032

http://pubs.acs.org/doi/abs/10.1021/jf901063a


either rootstock or irrigation. The limited water supply was associated with increased aroma

potential at harvest.

5 Glampedaki P., Hatzidimitriou E.*, Paraskevopoulou A. and Pegiadou–

Koemtzopoulou S. (2010). Surface tension of still wines in relationship with

some of their constituents: A simple determination of ethanol content. Journal of

Food Composition and Analysis, 23 (4), 373-381.

http://dx.doi.org/10.1016/j.jfca.2010.01.006

An attempt is made in this work to establish a correlation between surface tension and

analytical characteristics of still wines, with the aim of predicting mainly their ethanol,

protein and tannin concentrations. First, model solutions of ethanol, bovine serum albumin

protein (BSA) and tannins were prepared and their surface tension measured. Second, the

analytical characteristics of 20 still white and red wines from Hellenic grape varieties were

determined, using methods of titration, liquid and gas chromatography (HPLC and GC/FID)

and spectrophotometry (UV–vis and FTIR). For the surface tension measurements of both

model solutions and wine samples, the Wilhelmy plate technique was applied. Statistical

analysis of the results showed that 12 enological parameters were highly correlated with

surface tension. Ethyl alcohol, proteins, tannins, potassium, sodium, total phenols and

methanol, as well as the volatile acidity and pH of the wines, exhibited negative correlation;

while total SO2 and malic acid had positive correlation coefficients at a confidence level of

95%. The best linear model was obtained for the ethanol content, as it can predict by 91.4%

the alcoholic strength of a wine based solely on its surface tension. This work, for the first

time, provides a simple and fast way of estimating the value of such an important

enological parameter.


6 Karamanidou A., Kallithraka S. and Hatzidimitriou E.* (2011). Fining of red

wines: effects on their analytical and sensory parameters. Journal International

des Sciences de la Vigne et du Vin, 45, (1), 47-60.


The aim of the present study was to examine the influence of protein fining on selected

quality parameters of wines made from indigenous Hellenic red grape varieties. To this

purpose, three different commercial hydrolyzed gelatins and an egg albumin were added to

two young red wines at three concentrations commonly used in winemaking. The cultivars

selected were Hellenic native Vitis vinifera species used for the production of high quality

Appellation of Origin wines (Agiorgitiko and Xinomavro). All the quality parameters

values studied (anthocyanin concentration, color intensity and hue, ionization degree, total

phenolic content, DPPH radical scavenging activity, tannin and polysaccharide

concentration, gelatin and HCl indexes, as well as individual phenolic content) were

significantly decreased after the addition of the fining agents. The reduction observed was

mainly dependent on grape variety, which genetically determines the wine’s phenolic

composition, and to a lesser extent on the fining agent used and the dosage applied. In

general, treated wines obtained better scores in sensory analysis as compared to untreated

ones, although statistically significant differences were only obtained in the Agiorgitiko

wine regarding color intensity and hue, acidity, balance, aftertaste, and overall impression.

http://dx.doi.org/10.1016/j.jfca.2010.01.006



The outcomes of such study might be of practical interest to winemakers since they could

optimize red wine production technology by selecting the appropriate fining agent

according to the specific phenolic profiles of the produced wines and thus improve their

quality.

7 Mitropoulou A., Hatzidimitriou E. and Paraskevopoulou A.* (2011). 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. Food Research International, 44, 1561-1570.

http://dx.doi.org/10.1016/j.foodres.2011.04.023

The effect of commercial tannin extracts, extracted either from grape seeds or grape

skins, a natural wine polysaccharide extract, pectin and arabinogalactan on the headspace

release of selected aroma compounds from a “model wine” solution was investigated.

Changes in the volatility of the aroma compounds were studied using headspace solid-phase

microextraction combined with GC/FID. The performance of four commercially available

fibre coatings was checked and the 50/30 μm DVB/CAR/PDMS one was proved to be the

most effective. A short sampling time (1 min) was used to determine the “true” headspace

concentration at equilibrium between the headspace and the sample. In general, the

volatility of the studied aroma compounds appeared to be correlated to increasing tannin

levels as well as to their origin. The volatility of esters was generally increased upon tannin

addition at low concentrations, while at higher addition levels the two extracts exhibited

dissimilar behaviour attributed to their different composition. Both arabinogalactan and

pectin addition at low concentrations increased the volatility of the studied aroma

compounds, while at higher concentrations pectin exhibited a different behaviour by salting

out hydrophobic compounds in the vapour phase. In addition, grape skin and seed tannin

extracts in admixture with polysaccharides either prevented the macromolecular chains to

associate with volatile molecules or led to additional flavor retention depending on the

aroma compound and the addition level. Saliva addition enhanced the volatility of the most

hydrophobic compounds whereas the hydrophilic compounds were retained into the matrix.

8 Ordoudi S.A.*, Mantzouridou F., Daftsiou Ε., Malo C., Hatzidimitriou E.,

Nenadis N., and Tsimidou M.Z. Pomegranate juice functional constituents after

alcoholic and acetic acid fermentation (submitted for publication).

9 Vara Z., Vogiatzi A. and Hatzidimitriou E*. Fermentation and post-

fermentation interventions applied for the valorization of a neutral wine grape

variety. The role of a short contact with lees (submitted for publication).

C3. CONFERENCE PRESENTATIONS (UNDERLIGNED IS THE NAME OF THE

RESEARCHER THAT PRESENTED THE WORK)

INTERNATIONAL CONFERENCES WITH PROCEEDINGS

1. Lassalle F., Hatzidimitriou E., Lafon R., Corio-Costet M.F.. Incidence des

traitements fongicides (IBS) sur les stérols da la vigne et du vin. C.R. 23ème

http://dx.doi.org/10.1016/j.foodres.2011.04.023


Congrès du Groupe Français des Pesticides “Dégradation des pesticides

dans l’environnement”, Lyon, 25-27 Μai 1993, pp. 298-301

2. Hatzidimitriou E., Darriet Ph., Poupot C., Lafon R. et Dubourdieu D.. Incidence

des traitements anticryptogamiques de la vigne sur l’état de maturité des raisins

et les caractéristiques organoleptiques des vins de Sauvignon. C.R. 5e Symp.

Intern. Œnol., Œnologie 95, Lonvaud-Funel A., ed. Lavoisier-TEC-DOC,

Paris, pp. 146-151.

3. Hatzidimitriou E. et Bertrand A.. Influence de la souche de levure et du

débourbage sur la teneur en substances volatiles des vins blancs secs. C.R. 5e

Symp. Intern. Œnol., Œnologie 95, Lonvaud-Funel A., ed. Lavoisier-TEC-

DOC, Paris, pp. 256-259.

4. Glampedaki P., Hatzidimitriou E., Paraskevopoulou A. and Pegiadou S.. Study

and applications of the surface tension of still wines. Proceedings of the 5th

International Congress on Food Technology “Consumer Protection

through Food Progress Improvement & Innovation in the Real World”,

Thessaloniki, Greece, 9-11 March 2007, Vol. 1, pp. 123-130

5. Athanasiadou F. and Hatzidimitriou E. Effect of grape seeds drying and vine

irrigation on phenolic antioxidants. Proceedings of the 5th International

Congress on Food Technology “Consumer Protection through Food

Progress Improvement & Innovation in the Real World”, Thessaloniki,

Greece, 9-11 March 2007, Vol. 3, pp. 430-437

6. Hatzidimitriou E. and Tsimidou M.Z.. Evaluation of free radical scavenging

capacity of Xinomavro and Agiorgitiko Greek wines of different age.

Proceedings of the 3rd International Conference and Exhibition, MEDIET

2007, “Traditional Mediterranean Diet: Past, Present and Future Focusing

on wine”, Athens, Greece, 25-26 April 2007 (The full text of the presentation is

in the Conference CD).

7. Kanakis I., Rizou S., Hatzidimitriou E., Kotseridis Y. and Koundouras S..

Irrigation effects on the phenolic and aroma potential of Vitis vinifera L. CV.

Syrah. Proceedings of the 8th International Symposium of Oenology, ŒNO

2007, Bordeaux, France, 25-27 June 2007, Vol. 1, pp. 79-83 (oral presentation).

NATIONAL CONFERENCES WITH PROCEEDINGS

8. Hatzidimitriou Ε., Dubourdieu D., Bertrand A.. Enological incidence of various

vine protection treatments of Sauvignon blanc. Proceedings 2nd

Hellenic

Symposium of Enology, Association of Greek enologists, EKEFE

Dimokritios, Athens, 8-10 May 1998, vol. Β΄, pp. 259-270 (oral presentation).

9. Koundouras S., Tsialtas Ι., Hatzidimitriou Ε., Kotseridis Y., Zioziou E.,

Νikolaou Ν.. Irrigation and rootstock effects on the phenolic concentration and

aroma potential of Vitis vinifera L. cv. Cabernet Sauvignon grapes. Proceedings


23rd

Scientific Conference of the Hellenic Society for Horticultural Science,

“Agricultural Production in the new European Environment”, Chania, 23-

27 October 2007, pp. 49-52.

10. Tsournava Ε. and Hatzidimitriou Ε.. Volatile compounds of resinated wine.

Proceedings of the 3rd

Panhellenic Symposium on Food Biotechnology and

Technology, Rethymno, 15-17 October 2009, pp. 130-134.

11. Ordoudi S.A., Mantzouridou F., Daftsiou E., Malo C., Hatzidimitriou E.,

Nenadis N. and Tsimidou M.Z. Elaboration of new products from pomegranate

juice and application of classical biotechnological methods. Proceedings of the

4th

Panhellenic Symposium on Food Biotechnology and Technology,

Athens, 11-13 October 2013, pp. 93-96 (oral presentation).

INTERNATIONAL CONFERENCES WITH ABSTRACTS

12. Vara Z., Vlahou M. and Hatzidimitriou E.. The use of yeasts, enzymes and

aging on lees to improve wine quality: application to an indigenous white grape

variety. 1st International Conference on Advances in Biotechnology–

Industrial Microbial Biotechnology, Central Library of Aristotle University,

University campus, Thessaloniki, 3-5 November 2010, p. 23.

13. Koutidou Μ., Hatzidimitriou Ε., Blekas G. Preliminary study on the evolution

of resinated wine volatiles during vinification. MACROWINE 2012,

Macrovision of viticulture, wine making and markets, Bordeaux, 18-21 June

2012, p. 4. P11.

NATIONAL CONFERENCES WITH ABSTRACTS

14. Iakovidou M. and Hatzidimitriou Ε. Volatile compounds of the Pinus

halepensis resin and resinated wine. 21st Panhellenic Chemistry Conference

"Chemistry in crisis conditions and proposals for development",

Thessaloniki, 9-12 December 2011.

15. Tsimidou Μ.Ζ., Kioseoglou Β., Blekas G., Paraskevopoulou Α., Hatzidimitriou

Ε., Mantzouridou F., Nenadis N., Ordoudi S.A., Nikiforidis K., Karkani O.,

Daftsiou Ε., Malo C., Koutidou M., Chrisanthou A., Lalou S., Tsotsiou D.

Chemistry-Food-Health: A Peer proposal by the Laboratory of Food Chemistry

and Technology (School of Chemistry, AUTH) for the primary and secondary

education. 21st Panhellenic Chemistry Conference "Chemistry in crisis

conditions and proposals for development", Thessaloniki, 9-12 December

2011 (oral presentation).

16. Koundouras S., Karaoglanidis G.S., Theodorou N., Papavasileiou A., Kotsiou

G., Hatzidimitriou E., Kleitsinaris A. and Bozoglou K.N. Effect of

pyraclostrobin on vine physiology and disease treatment. 16th

Panhellenic

Phytopathological Conference, Thessaloniki, 16-18 October 2012, pp. 67-68.


(oral presentation).

http://efe.aua.gr/congress/congress16_greek_abstracts_efe.pdf

OTHER PRESENTATIONS

17. Tsimidou Μ.Ζ., Kioseoglou Β., Blekas G., Paraskevopoulou Α., Hatzidimitriou

Ε., Mantzouridou F., Nenadis N. Innovative Proposals and Actions of the

Laboratory of Food Chemistry and Technology (School of Chemistry) AUTH

for the valorization of by-products and wastes of Agricultural Industries and

Food and Beverage Industries. Workshop: "Novel Methods for Integrated

Exploitation of Residues from Processing Agricultural Products” CERTH

Conference Centre, Thessaloniki, 19-20 November 2013.

C4. EDUCATIONAL TEXTBOOK

Lecture notes for the course “Food and Alcoholic Beverages Industries, Elements

of industrial vinification” (G. Blekas, E. Hatzidimitriou) (45 pages)

Lecture notes for the course Enology (E. Hatzidimitriou) (95 pages)

C5. OTHER LECTURE ACTIVITIES

1. Hatzidimitriou E.. Implementation of HACCP system in the production of

wine. DETROP 1999 Wine-Vine-Soil. Organised by Greek Association of

Agronomists Food Scientists, Thessaloniki, 5.3.1999.

2. Hatzidimitriou E.. The wealth of European varieties and the position of

indigenous varieties. The European Wine, seminar held for the wine

consumers in the framework of OENOTROS program. Organised by EDOAO,

ENOAVE. Thessaloniki, 24.1.2005.

3. Hatzidimitriou E., Ordoudi S., D. Tsotsiou, Sergkelidou D., Tsartsali N. Jam.

A tour in the world of flavor and color. DETROP 2011, Workshop for

elementary and high school teachers with the title: "Chemistry-Food-Health",

Thessaloniki 12.03.2011. Organised by Association of Greek Chemists &

Laboratory of Food Chemistry and Technology.

4. Hatzidimitriou E., Blekas G. Sensory analysis. Sensory panels.

Accreditation.

5. Hatzidimitriou E., Tsimidou Μ. Evaluation of food and beverage taste

characteristics with instrumental methods

6. Tsimidou Μ., Hatzidimitriou E. Evaluation of food and beverage color by

colorimetry and spectrophotometry.

4, 5, 6 lectures were given during the Workshop «Sensory Evaluation – Α

necessity for modern food and beverage industry» held in the framework of

http://efe.aua.gr/congress/congress16_greek_abstracts_efe.pdf


Money Show 2011, Hyatt Regency Thessaloniki, Thessaloniki 26.11.2011

(organised by Association of Greek Chemists & Laboratory of Food Chemistry

and Technology)

C6. JOURNALS INVOLVED AS REVIEWER

Journal of Agricultural and Food Chemistry

Central European Journal of Chemistry

Food Technology and Biotechnology

C7. EVALUATOR OF INTERNATIONAL RESEARCH PROJECTS

Evaluation of (2) research projects in the framework of the Act “Support for

New Business Research Activities & Technological Development”, 1st and 2

nd

Call, NSRF 2007-2013.

Evaluation of (1) research project in the framework of “Bilateral R&D

Cooperation Greece – Germany 2013 – 2015”.

C8. PARTICIPATION IN INTERNATIONAL WORKING GROUPS AND

SCIENTIFIC COMMITTEES

Member of the International Organisation of Vine and Wine (OIV) task force

on additives in wine (17.5.2013 - )

Member of the scientific committee of the 1st International Conference on

Food and Biosystems Engineering, Skiathos, 30 May – 3 June, 2013.

Participation as Greek representative in the OIV experts group meetings

(Paris, 14-16 March 2012)

C9. PARTICIPATION IN RESEARCH PROJECTS

National project COOPERATION entitled “Enhancing Sustainability of

Greek Wine Industry: Design and Development of high-added value products

based on the Mediterranean Diet Pattern” (2013–2015).

Project coordinator: Prof. M. Tsimidou

C10. COLLABORATION WITH FOREIGN HIGHER EDUCATION

INSTITUTIONS


Collaboration with the University Victor Segalen Bordeaux II in the

framework of Erasmus students exchange program (academic year 2012-13 to

date) (bilateral agreement coordinator Prof. P.L. Teissedre)

Collaboration with Higher Education Institutions of France, Russia, Turkey,

Romania, Ukraine, Moldavia, Bulgaria, Georgia, in the framework of a

program entitled “Wine tourism in the Black Sea Region” (kick-off meeting

Galati, Romania, 25-26 September 2013).

C11. PARTICIPATION IN CONFERENCES AND SCIENTIFIC MEETINGS

ATTENDANCE

4th

Panhellenic Congress “Modern Trends in the Lipid Field”, Greek Lipid

Forum, Thessaloniki, 6 June 2011, KEDEA AUTH.

C12. OTHER ACTIVITIES

Participation as wine expert in the national selection procedure of Wine

Ambassadors (selection of Xinomavro wines) after the invitation of the

National Interprofessional Organization of Vine and Wine (ΕDOAO)

(Thessaloniki, March 2012)

Judge-wine expert at the 3rd

(2003) and 7th

(2007) Thessaloniki International

Wine Competition

http://www.winesofnorthgreece.gr/index.php?menu=7&page=comp&conid=4.

Member of the President’s Committee at the 4th

(2004), 8th

(2008), 9th

(2009),

10th

(2010), 11th

(2011), 12th

(2012) and 13th

(2013) Thessaloniki International

Wine Competition

http://www.winesofnorthgreece.gr/index.php?menu=7&page=comp&conid=9




D. CITATIONS OF THE PUBLISHED SCIENTIFIC WORK

self citations of all authors are excluded

Sources: www.scopus.com, www.sciencedirect.com,

www.scholargoogle.com, http://www.ekt.gr/wos/index.html

D1. PUBLICATIONS

1. Hatzidimitriou, E., Bouchilloux, P., Darriet, Ph., Bugaret, Y., Clerjeau, M.,

Poupot, C., Medina, B. et Dubourdieu, D. (1996). Incidence d’une protection

viticole anticryptogamique utilisant une formulation cuprique sur le niveau de

maturité de raisins et l’arôme variétal des vins de Sauvignon (Bilan de trois

années d’études). Journal International des Sciences de la Vigne et du Vin, 30,

(3), 133-150.

Citations : 11

1. Jackson, R. S., 2000, Ch. 4, Vineyard Practice. In Wine Science: Principles, practice,

perception, Second Edition Academic Press, pp. 96-203

2. Jackson, R. S., 2000, Ch. 8., Postfermentation Treatments and Related Topics. In Wine

Science: Principles, practice, perception, Second Edition Academic Press, pp. 355-433

3. Saladin, G., Magné, C. & Clément, C. 2003, Stress reactions in Vitis vinifera L. following

soil application of the herbicide flumioxazin. Chemosphere, vol. 53, no. 3, pp. 199-206.

4. Vermeulen, C., Gijs, L. & Collin, S. 2005, Sensorial contribution and formation pathways

of thiols in foods: A review. Food Reviews International, vol. 21, no. 1, pp. 69-137.

5. Valat, W., Alexandre, H., 2006. Le cuivre en viticulture et en œnologie : état des lieux.

Partie 2/4. Revue des Œnologues, No 118, pp. 17-21.



7. Valat, W., Alexandre, H., 2006. Le cuivre en viticulture et en œnologie : état des lieux -


8. Jackson, R. S., 2008, Ch. 4, Vineyard Practice. In Wine Science: Principles and

applications, Academic Press, Third Edition, pp. 108-238 (p.184)

9. Jackson, R. S., 2008, Ch. 7, Fermentation. In Wine Science: Principles and applications

(Third Edition), pp. 332-417

10. Jackson, R. S., 2008, Ch. 8., Postfermentation Treatments and Related Topics. In Wine

Science: Principles and applications (Third Edition), , pp. 418-519

11. Jackson, R. S., 2009, Wine tasting: A Professional Handbook, Academic Press, Ch. 8,

Nature and Origins of Wine Quality, pp. 387-426 (p.402)

2. Hatzidimitriou, E., Darriet, Ph., Bertrand. A. et Dubourdieu, D. (1997).

Hydrolyse du folpel. Incidence sur le déclenchement de la fermentation

alcoolique. Journal International des Sciences de la Vigne et du Vin, 31, (1),

51-55.

Citations : 8

1. López, C., Boselli, E., Piva, A., Ndaghijimana, M., Paparella, A., Suzzi, G., & Mastrocola,

D. 2004. Influence of quinoxyfen residues on Saccharomyces cerevisiae fermentation of

grape musts. Food Technology and Biotechnology, No 42 (2), pp. 89–97.

http://www.scopus.com/

http://www.sciencedirect.com/

http://www.scholargoogle.com/

http://www.ekt.gr/wos/index.html


2. Flamini, R. and Panighel, A. 2006. Mass spectrometry in grape and wine chemistry. Part II:

The consumer protection. Mass Spectrometry Reviews, No 25, pp. 741– 774

3. Ribereau-Gayon, P., Dubourdieu, D., Doneche, B., Lonvaud, A. 2006. Conditions of Yeast

Development, Handbook of Enology, The Microbiology of Wine and Vinifications, Volume

1, 2nd Edition, J. Wiley & Sons pp. 79-113 (p. 112)


Partie 2/4. Revue des Œnologues, No 118, pp. 17-21



6. Valat, W., Alexandre, H., 2006. Le cuivre en viticulture et en œnologie : état des lieux -


7. Oliva J., Zalacain A., Payá P., Rosario Salinas M, Barba A., 2008. Effect of the use of

recent commercial fungicides [under good and critical agricultural practices] on the aroma

composition of Monastrell red wines. Analytica Chimica Acta, No 617, pp. 107-118

8. Esteve, K., Poupot, C., Dabert, P., Mietton-Peuchot, M. & Milisic, V., 2009. A

Saccharomyces cerevisiae-based bioassay for assessing pesticide toxicity. Journal of

Industrial Microbiology and Biotechnology, No 36, pp. 1529–1534

3. E. Hatzidimitriou, N. Nenadis, and M. Z. Tsimidou (2007). Changes in the

catechin and epicatechin content of grape seeds on storage under different

water activity (aw) conditions. Food Chemistry, 105 (4), 1504-1511.

Citations : 23

1. Da Silva, V.M., Silva, L.A., De Andrade, J.B., Da Cunha Veloso, M.C. & Santos, G.V.

2008. Determination of moisture content and water activity in algae and fish by

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2. Rotava R., , Zanella I., Karkow A.K., Dullius A.P., da Silva L.P., Casagrande Denardin C.

(2008). Bioquimica sanguinea de frangos de corte alimentados com subprodutos da uva

(Blood biochemistry of poultry fed with grape by-products). Agrarian, v. 1, n. 1, pp. 91-

104.

3. de Rezende, A.A.A., Graf, U., Guterres, Z.d.R., Kerr, W.E. & Spanó, M.A. 2009, Protective

effects of proanthocyanidins of grape (Vitis vinifera L.) seeds on DNA damage induced by

Doxorubicin in somatic cells of Drosophila melanogaster. Food and Chemical Toxicology,

vol. 47, no. 7, pp. 1466-1472.

4. Jang S, Lee S.K. 2009. Current research status of postharvest technology of grape. Korean

Journal of Horticultural Science & Technology, vol. 27, no. 3, pp. 511-520

5. Lavelli, V. 2009. Combined effect of storage temperature and water activity on the

antiglycoxidative properties and color of dehydrated apples. Journal of Agricultural and

Food Chemistry, vol. 57, no. 24, pp. 11491-11497.

6. Lavelli, V. & Vantaggi, C. 2009. Rate of antioxidant degradation and color variations in

dehydrated apples as related to water activity Journal of Agricultural and Food Chemistry,

vol. 57, no. 11, pp. 4733-4738.

7. Olaya, C.M., Castaño, M.P. & Garzón, G.A. 2009. Efecto de la temperatura,

almacenamiento y la actividad de agua sobre la estabilidad de antocianinas de Rubus

glaucus y Solanum betaceum Cav.dark-red strain | [Stability of anthocyanins from Rubus

glaucus and Solanum betaceum Cav.dark-red strain as affected by temperature and water

activity]. Acta Biologica Colombiana, vol. 14, no. 3, pp. 143-158.

8. Rotava, R., Zanella, I., Campos, E.G., Pain, A., Manfron, M.P. & Alves, S.H. 2009.

Subprodutos da uva como promotores de crescimento em dietas de frangos de corte de 1 a

21 dias de idade | [Grape by-products as growth promoters for broilers from 1 to 21 days of

age]. Acta Scientiarum - Animal Sciences, vol. 31, no. 2, pp. 145-150.


9. Sun, J., Elena, G.G., Peng, H.X., Guo, Q., Yang, B. & Zhu, E.J. 2009. Variation in content

of monomeric phenolics during the processing of grape seed and skin flours. Animal

Production Science, vol. 49, no. 2, pp. 170-175.

10. Yang, J., Gadi, R., Paulino, R. & Thomson, T. 2010. Total phenolics, ascorbic acid, and

antioxidant capacity of noni (Morinda citrifolia L.) juice and powder as affected by

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11. Davidov-Pardo, G., Arozarena, I. & Marin-Arroyo, M.R. 2011. Stability of polyphenolic

extracts from grape seeds after thermal treatments. European Food Research and

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12. Özvural, E. B., Vural, H. 2011. Grape seed flour is a viable ingredient to improve the

nutritional profile and reduce lipid oxidation of frankfurters. Meat Science, vol. 88, no. 1,

pp. 179-183

13. Tounsi, M.S., Ouerghemmi, I., Ksouri, R., Wannes, W.A., Hammrouni, I. & Marzouk, B.,

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Moraga, Á., Muñoz-Serrano, A. 2011. Targets of red grapes: Oxidative damage of DNA

and leukaemia cells, Natural Product Communications, vol. 6, No 1, pp. 59-64

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Potential Applications. Comprehensive Reviews in Food Science and Food Safety, vol. 10,

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16. Tesfay, S.Z., Bertling, I. & Bower, J.P. 2011, Seasonal trends of specific phenols in 'Hass'

avocado tissues. Acta Horticulturae, 911 , pp. 349-354

17. Selcuk, A.R, Demiray, E., Yilmaz, Y. 2011, Antioxidant Activity of Grape Seeds Obtained

from Molasses (Pekmez) and Winery Production. Akademik Gıda®/Academic Food

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18. Agostini, F., Bertussi, R.A., Agostini, G., Atti Dos Santos, A.C., Rossato, M. &

Vanderlinde, R. 2012. Supercritical extraction from vinification residues: Fatty acids, α-

tocopherol, and phenolic compounds in the oil seeds from different varieties of grape The

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extraction solvent, waste fraction and grape variety on the antimicrobial and antioxidant

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20. Özvural, E.B. & Vural, H. 2012, The effects of grape seed extract on quality characteristics

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compounds from seeds of three wild grapevines-comparison of their antioxidant activities

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Ε2. SUMMARY OF THE PUBLISHED SCIENTIFIC WORK AND IMPACT

FACTORS OF THE SCIENTIFIC JOURNALS

JOURNAL IMPACT FACTOR

(ISI 2012)

NUMBER OF

PUBLICATIONS

JOURNAL INTERNATIONAL DES

SCIENCES DE LA VIGNE ET DU VIN

0.830 2

AS A LECTURER

FOOD CHEMISTRY 3.334 1

JOURNAL OF AGRICULTURAL AND FOOD

CHEMISTRY

2.906 1

JOURNAL OF FOOD COMPOSITION AND

ANALYSIS

2.088 1


FOOD RESEARCH INTERNATIONAL 3.005 1

JOURNAL INTERNATIONAL DES

SCIENCES DE LA VIGNE ET DU VIN

0.830 1


Ε2. SUMMARY OF ACHIEVEMENTS OF THE SCIENTIFIC AND

ACADEMIC WORK

Courses in undergraduate studies of the School of Chemistry involved 7

Courses in postgraduate studies of the School of Chemistry involved 3

Supervision of undergraduate students diploma thesis 24 (18 completed)

Supervision of M.Sc. Theses 7

Member of Advisory Committee for Ph.D. Theses 1 (in progress)

Member of Evaluation Committee for Master Theses 14

Number of research projects (as research team member) 1

Number of research papers published in peer reviewed journals 7

Number of citations (Self citations of all authors are excluded) 55

h Factor 4

Mean impact factor of journals 1.974

Number of publications in International Conferences

(Proceedings/Abstracts)

9

Number of publications in National Conferences 7

Number of journals involved as reviewer 3

Member of conference scientific committees 1

HATZIDIMITRIOU EFIMIA - Department of Chemistry. … · Hatzidimitriou Efimia ... Phenolic and...

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