Post on 04-Jun-2018
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 effiehd@chem.auth.gr
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.
CV E. HATZIDIMITRIOU
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)
CV E. HATZIDIMITRIOU
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
CV E. HATZIDIMITRIOU
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)
CV E. HATZIDIMITRIOU
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)
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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
evaluation (in progress)
22 Psaltou Savvina Selection and training of a sensory panel for wine
evaluation (in progress)
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)
CV E. HATZIDIMITRIOU
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)
AS AN ASSISTANT PROFESSOR
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
CV E. HATZIDIMITRIOU
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
AUTH, SCHOOL OF CHEMISTRY
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
AUTH, SCHOOL OF CHEMISTRY
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.
CV E. HATZIDIMITRIOU
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
CV E. HATZIDIMITRIOU
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,
CV E. HATZIDIMITRIOU
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.
CV E. HATZIDIMITRIOU
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
CV E. HATZIDIMITRIOU
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.
AS AN ASSISTANT PROFESSOR
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.
http://www.jisvv.com/view_abstract.php?id=449
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.
CV E. HATZIDIMITRIOU
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
CV E. HATZIDIMITRIOU
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
CV E. HATZIDIMITRIOU
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.
CV E. HATZIDIMITRIOU
(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
CV E. HATZIDIMITRIOU
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
CV E. HATZIDIMITRIOU
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
CV E. HATZIDIMITRIOU
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.
6. Valat, W., Alexandre, H., 2006. Le cuivre en viticulture et en œnologie : état des lieux.
Partie 3/4. Revue des Œnologues, No 119, pp. 47-52.
7. Valat, W., Alexandre, H., 2006. Le cuivre en viticulture et en œnologie : état des lieux -
Partie 4/4. Revue des Œnologues, No 120, pp. 51-54.
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.
CV E. HATZIDIMITRIOU
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)
4. 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
5. Valat, W., Alexandre, H., 2006. Le cuivre en viticulture et en œnologie : état des lieux.
Partie 3/4. Revue des Œnologues, No 119, pp. 47-52
6. Valat, W., Alexandre, H., 2006. Le cuivre en viticulture et en œnologie : état des lieux -
Partie 4/4. Revue des Œnologues, No 120, pp. 51-54
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
thermoanalytical techniques. Quimica Nova, vol. 31, no. 4, pp. 901-905.
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.
CV E. HATZIDIMITRIOU
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
illumination during storage. Food Chemistry, vol. 122, no. 3, pp. 627-632.
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
Technology, vol. 232, no. 2, pp. 211-220
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.,
2011. HPLC-determination of phenolic composition and antioxidant capacity of cactus
prickly pears seeds. Asian Journal of Chemistry, vol. 23, no. 3, pp. 1006-1010.
14. Anter, J., De Abreu-Abreu, N., Fernández-Bedmar, Z., Villatoro-Pulido, M., Alonso-
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
15. Brewer M.S. 2011, Natural Antioxidants: Sources, Compounds, Mechanisms of Action, and
Potential Applications. Comprehensive Reviews in Food Science and Food Safety, vol. 10,
no. 4, pp. 221-247.
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
Journal, 9(5), 39-43
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
Scientific World Journal, art. no. 790486.
19. Cheng, V.J., Bekhit, A.E.-D.A., McConnell, M., Mros, S. & Zhao, J. 2012. Effect of
extraction solvent, waste fraction and grape variety on the antimicrobial and antioxidant
activities of extracts from wine residue from cool climate. Food Chemistry, vol. 134, no. 1,
pp. 474-482.
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CV E. HATZIDIMITRIOU
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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
AS AN ASSISTANT PROFESSOR
FOOD RESEARCH INTERNATIONAL 3.005 1
JOURNAL INTERNATIONAL DES
SCIENCES DE LA VIGNE ET DU VIN
0.830 1
CV E. HATZIDIMITRIOU
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