Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Argiro Strataridaki"'
Autor:
Emmanouil Poulakis, Stamatina Kallithraka, Marianthi Basalekou, Argiro Strataridaki, Aggelos Philippidis, Michalis Velegrakis
Publikováno v:
Analytical Letters. 50:1950-1963
Optical absorption spectroscopy has been used to study Cretan Greek wine matured for 3 months in various barrels. Vilana and Dafni white and Kotsifali and Mandilari red wines were analyzed. The total phenolic index for all varieties and color charact
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::dc51fb72a1364dd88266731d7fc1bdd3
https://doi.org/10.1080/00032719.2016.1255748
https://doi.org/10.1080/00032719.2016.1255748
Autor:
Argiro Strataridaki, Ep Heuvelink, Eleftherios K. Ligoxigakis, Dimitrios Bouranis, Michael D. Papadimitriou, Tao Li, Dimitrios Fanourakis, Carl-Otto Ottosen, Fabio Fiorani, Habtamu Giday, Emmanouil Kambourakis
Publikováno v:
Fanourakis, D, Gebraegziabher, H G, Li, T, Kambourakis, E, Ligoxigakis, E K, Papadimitriou, M, Strataridaki, A, Bouranis, D, Fiorani, F, Heuvelink, E & Ottosen, C-O 2016, ' Antitranspirant compounds alleviate the mild-desiccation-induced reduction of vase life in cut roses ', Postharvest Biology and Technology, vol. 117, pp. 110-117 . https://doi.org/10.1016/j.postharvbio.2016.02.007
Postharvest Biology and Technology, 117, 110-117
Postharvest Biology and Technology 117 (2016)
Postharvest Biology and Technology, 117, 110-117
Postharvest Biology and Technology 117 (2016)
The vase life sensitivity to mild desiccation (12% weight loss) was addressed in rose, together with alleviation possibilities. The postharvest longevity upon arrival or following mild desiccation was determined on eight cultivars, combined with seve
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d3a6023221b386b0fdb72bd3a88c5445
https://doi.org/10.1016/j.postharvbio.2016.02.007
https://doi.org/10.1016/j.postharvbio.2016.02.007
Autor:
Argiro Strataridaki, Petros A. Tarantilis, Efthimios Geniatakis, Yorgos Kotseridis, Christos S. Pappas, Stamatina Kallithraka, Marianthi Basalekou
Publikováno v:
BIO Web of Conferences, Vol 5, p 02016 (2015)
Oak wood has commonly been used in wine aging but recently other wood types such as Acacia and Chestnut, have attracted the interest of the researchers due to their possible positive contribution to wine quality. However, only the use of oak and ches
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::99eac585e8b2c6a7d75af2b5e6519ce6
https://doi.org/10.1051/bioconf/20150502016
https://doi.org/10.1051/bioconf/20150502016