| Grape brandy production, composition and sensory evaluation A Tsakiris, S Kallithraka, Y Kourkoutas Journal of the Science of Food and Agriculture 94 (3), 404-414, 2014 | 146 | 2014 |
| Handbook of food processing: food safety, quality, and manufacturing processes T Varzakas, C Tzia CRC Press, 2015 | 91 | 2015 |
| Sensory assessment and chemical measurement of astringency of Greek wines: Correlations with analytical polyphenolic composition S Kallithraka, D Kim, A Tsakiris, I Paraskevopoulos, G Soleas Food chemistry 126 (4), 1953-1958, 2011 | 59 | 2011 |
| Red wine making by immobilized cells and influence on volatile composition A Tsakiris, V Sipsas, A Bekatorou, A Mallouchos, AA Koutinas Journal of Agricultural and Food Chemistry 52 (5), 1357-1363, 2004 | 43 | 2004 |
| Wine production using free and immobilized kefir culture on natural supports A Nikolaou, A Tsakiris, M Kanellaki, E Bezirtzoglou, K Akrida-Demertzi, ... Food chemistry 272, 39-48, 2019 | 41 | 2019 |
| Wine produced by immobilized cells on dried raisin berries in sensory evaluation comparison with commercial products A Tsakiris, Y Kourkoutas, VG Dourtoglou, AA Koutinas, C Psarianos, ... Journal of the Science of Food and Agriculture 86 (4), 539-543, 2006 | 21 | 2006 |
| Dry red wine making using yeast immobilized on cork pieces A Tsakiris, P Kandylis, A Bekatorou, Y Kourkoutas, AA Koutinas Applied biochemistry and biotechnology 162, 1316-1326, 2010 | 18 | 2010 |
| A new process for wine production by penetration of yeast in uncrushed frozen grapes A Tsakiris, AA Koutinas, C Psarianos, Y Kourkoutas, A Bekatorou Applied biochemistry and biotechnology 162, 1109-1121, 2010 | 18 | 2010 |
| Brandy and Cognac: Manufacture and chemical composition A Tsakiris, S Kallithraka, Y Kourkoutas Academic Press, 2016 | 12 | 2016 |
| Application of Alternative Technologies for Elimination of Artificial Colorings in Alcoholic Beverages Produced by Citrus medica and Potential Impact on Human … P Kolona-Dimitra, K Panagiotis, T Argiris, K Maria, K Yiannis Food and Nutrition Sciences 2012, 2012 | 11 | 2012 |
| Oenology: from grape to wine A Tsakiris Psihalou, Athens, 179, 1994 | 8 | 1994 |
| Sensory evaluation of wine through correspondence analysis: a theoretical and empirical rationale P Magalios, PC Kosmas, A Tsakiris, AL Theocharous Journal of wine research 30 (1), 62-77, 2019 | 6 | 2019 |
| Price estimation and economic evaluation of the production cost of red wines produced by immobilized cells on dried raisin berries A Tsakiris, K Sotirakoglou, P Kandylis, P Kaldis, C Tzia, Y Kourkoutas International Journal of Wine Research, 1-8, 2011 | 2 | 2011 |
| Alcoholic beverages. T Argyrios, P Spyros | 1 | 2015 |
| Sensory assessment and chemical measurement of astringency of greek wines D Kim | | 2015 |
| Immobilization of yeast on dried raisin berries for use in dry white wine-making RM Marchant | | 2015 |
| Correlations of sensory data with the analytical polyphenolic composition of Greek wines. S Kallithraka, D Kim, A Tsakiris, I Paraskevopoulos, Y Kotseridis, ... | | 2012 |
| Relazione tra il grado alcolico di un vino e il grado Baume del mosto. T Sulis, A Tsakiris Industrie delle Bevande 8, 1979 | | 1979 |
| [Relation between the alcoholic degree of wine and the Baume degree of must].[Italian] T Sulis, A Tsakiris Industrie delle Bevande, 1979 | | 1979 |
| Ageing potential of selected rare native Greek cultivars S Kallithraka, Y Kotseridis, M Kyraleou, A Tsakiris, G Karapetrou, ... | | |
