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List of works by Nikolaos Kontoudakis

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

article

Biological interactions of a calcium silicate based cement (Biodentine™) with Stem Cells from Human Exfoliated Deciduous teeth

Comparison of methods for estimating phenolic maturity in grapes: correlation between predicted and obtained parameters

scientific article published on 10 November 2009

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

scientific article

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

scientific article

Influence of grape maturity and maceration length on color, polyphenolic composition, and polysaccharide content of Cabernet Sauvignon and Tempranillo wines.

scientific article published on 6 August 2012

Influence of grape maturity on the foaming properties of base wines and sparkling wines (Cava).

scientific article

Influence of the botanical origin and toasting level on the ellagitannin content of wines aged in new and used oak barrels

scientific article published on 25 July 2016

Influence of wine pH on changes in color and polyphenol composition induced by micro-oxygenation.

scientific article published on 11 February 2011

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

scientific article published on 31 March 2016

Oxygen consumption by oak chips in a model wine solution; Influence of the botanical origin, toast level and ellagitannin content

article

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).

scientific article published on 24 February 2017

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

scientific article published on 13 March 2019

The effect of supplementation with three commercial inactive dry yeasts on the colour, phenolic compounds, polysaccharides and astringency of a model wine solution and red wine

scientific article published on 11 March 2016

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

scientific article published on 15 February 2017

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

scientific article published on 19 November 2016

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