Kontoudakis N - Search Results

1

Analytical strategies for the measurement of different forms of Cu and Fe in wine: Comparison between approaches in relation to wine composition.

Kontoudakis N, Schmidtke LM, Bekker MZ, Smith M, Smith PA, Scollary GR, Wilkes EN, Clark AC. Kontoudakis N, et al. Food Chem. 2019 Feb 15;274:89-99. doi: 10.1016/j.foodchem.2018.08.084. Epub 2018 Aug 21. Food Chem. 2019. PMID: 30373024

2

Benzothiadiazole Affects Grape Polyphenol Metabolism and Wine Quality in Two Greek Cultivars: Effects during Ripening Period over Two Years.

Miliordos DE, Alatzas A, Kontoudakis N, Unlubayir M, Hatzopoulos P, Lanoue A, Kotseridis Y. Miliordos DE, et al. Among authors: kontoudakis n. Plants (Basel). 2023 Mar 4;12(5):1179. doi: 10.3390/plants12051179. Plants (Basel). 2023. PMID: 36904039 Free PMC article.

3

Impact of wine production on the fractionation of copper and iron in Chardonnay wine: Implications for oxygen consumption.

Rousseva M, Kontoudakis N, Schmidtke LM, Scollary GR, Clark AC. Rousseva M, et al. Among authors: kontoudakis n. Food Chem. 2016 Jul 15;203:440-447. doi: 10.1016/j.foodchem.2016.02.081. Epub 2016 Feb 12. Food Chem. 2016. PMID: 26948636

4

Measurement of labile copper in wine by medium exchange stripping potentiometry utilising screen printed carbon electrodes.

Clark AC, Kontoudakis N, Barril C, Schmidtke LM, Scollary GR. Clark AC, et al. Among authors: kontoudakis n. Talanta. 2016 Jul 1;154:431-7. doi: 10.1016/j.talanta.2016.03.099. Epub 2016 Mar 31. Talanta. 2016. PMID: 27154696

5

Production and Isomeric Distribution of Xanthylium Cation Pigments and Their Precursors in Wine-like Conditions: Impact of Cu(II), Fe(II), Fe(III), Mn(II), Zn(II), and Al(III).

Guo A, Kontoudakis N, Scollary GR, Clark AC. Guo A, et al. Among authors: kontoudakis n. J Agric Food Chem. 2017 Mar 22;65(11):2414-2425. doi: 10.1021/acs.jafc.6b05554. Epub 2017 Mar 9. J Agric Food Chem. 2017. PMID: 28231705

6

Improved method for the extraction and chromatographic analysis on a fused-core column of ellagitannins found in oak-aged wine.

Navarro M, Kontoudakis N, Canals JM, García-Romero E, Gómez-Alonso S, Zamora F, Hermosín-Gutiérrez I. Navarro M, et al. Among authors: kontoudakis n. Food Chem. 2017 Jul 1;226:23-31. doi: 10.1016/j.foodchem.2017.01.043. Epub 2017 Jan 11. Food Chem. 2017. PMID: 28254015

7

The impact of aging wine in high and low oxygen conditions on the fractionation of Cu and Fe in Chardonnay wine.

Kontoudakis N, Guo A, Scollary GR, Clark AC. Kontoudakis N, et al. Food Chem. 2017 Aug 15;229:319-328. doi: 10.1016/j.foodchem.2017.02.065. Epub 2017 Feb 15. Food Chem. 2017. PMID: 28372180

8

The impact of wine components on fractionation of Cu and Fe in model wine systems: Macromolecules, phenolic and sulfur compounds.

Kontoudakis N, Smith M, Guo A, Smith PA, Scollary GR, Wilkes EN, Clark AC. Kontoudakis N, et al. Food Res Int. 2017 Aug;98:95-102. doi: 10.1016/j.foodres.2016.11.017. Epub 2016 Nov 19. Food Res Int. 2017. PMID: 28610737

9

Rapid Quantitation of 12 Volatile Aldehyde Compounds in Wine by LC-QQQ-MS: A Combined Measure of Free and Hydrogen-Sulfite-Bound Forms.

Zhang X, Kontoudakis N, Clark AC. Zhang X, et al. Among authors: kontoudakis n. J Agric Food Chem. 2019 Mar 27;67(12):3502-3510. doi: 10.1021/acs.jafc.8b07021. Epub 2019 Mar 13. J Agric Food Chem. 2019. PMID: 30811191

10

Sulfide-binding to Cu(II) in wine: Impact on oxygen consumption rates.

Kontoudakis N, Clark AC. Kontoudakis N, et al. Food Chem. 2020 Jun 30;316:126352. doi: 10.1016/j.foodchem.2020.126352. Epub 2020 Feb 3. Food Chem. 2020. PMID: 32062232

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