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Maria Dimopoulou
Maria Dimopoulou
University of the West
Fermentation
Food science
Chemistry
Lactic acid
Wine
3
Papers
3
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0
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Exopolysaccharides Producing Lactic Acid Bacteria in Wine and Other Fermented Beverages: For Better or for Worse?
2021
Foods
Maria Dimopoulou
Marguerite Dols-Lafargue
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Effect of strains from different Saccharomyces species used in different inoculation schemes on chemical composition and sensory characteristics of Sauvignon blanc wine
2020
OENO One
Maria Dimopoulou
Vicky Troianou
Chrisavgi Toumpeki
Yves Gosselin
Etienne Dorignac
Yorgos Kotseridis
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Addition of yogurt to wort for the production of spirits: Evaluation of the spirit aroma over a two-year period.
2020
Journal of Food Science
Evangelia Anastasia Tsapou
Fotini Drosou
Elisabeth Koussissi
Maria Dimopoulou
Thalia Dourtoglou
Vassilis Dourtoglou
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