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Identification and quantification of polyphenolic compounds from okra seeds and skins.
  • P. Arapitsas
  • Chemistry, Medicine
  • Food chemistry
  • 15 October 2008
The aims of the present work were to identify and quantify the polyphenolic profile of okra (Abelmoschus esculentus), a vegetable almost worldwide consumed. Since the knowledge about the okraExpand
Hydrolyzable tannin analysis in food.
  • P. Arapitsas
  • Chemistry, Medicine
  • Food chemistry
  • 1 December 2012
The discovery of plant polyphenols in food is perhaps one of the biggest breakthroughs in modern food science. Plant polyphenols are known for their role in food quality and safety, since theyExpand
Advanced Knowledge of Three Important Classes of Grape Phenolics: Anthocyanins, Stilbenes and Flavonols
Grape is qualitatively and quantitatively very rich in polyphenols. In particular, anthocyanins, flavonols and stilbene derivatives play very important roles in plant metabolism, thanks to theirExpand
LC-MS based global metabolite profiling of grapes: solvent extraction protocol optimisation
Optimal solvent conditions for grape sample preparation were investigated for the purpose of metabolite profiling studies, with the aim of obtaining as many features as possible with the bestExpand
Artificial aging of wines using oak chips
Wine treated with oak chips was analysed for its contents of furfural, vanillin, guaiacol, oak lactone, eugenol and syringaldehyde. These wood-originated volatiles were released into the wine andExpand
Analysis of the phenolic composition of fungus-resistant grape varieties cultivated in Italy and Germany using UHPLC-MS/MS.
The phenolic composition of grape berries grown in Italy (Cabernet Cortis, Johanniter, Solaris, Phoenix, and Regent) and in Germany (Regent and Phoenix) was analyzed using two complementary LC-MS/MSExpand
The influence of storage on the “chemical age” of red wines
Storage conditions and duration have a considerable influence on wine quality. Optimum temperature and humidity conditions may improve wine quality through ageing, while incorrect or excessively longExpand
A Metabolomic Approach to the Study of Wine Micro-Oxygenation
Wine micro-oxygenation is a globally used treatment and its effects were studied here by analysing by untargeted LC-MS the wine metabolomic fingerprint. Eight different procedural variations, markedExpand
Wine metabolomics reveals new sulfonated products in bottled white wines, promoted by small amounts of oxygen.
The impact of minute amounts of oxygen in the headspace on the post-bottling development of wine is generally considered to be very important, since oxygen can either damage or improve the quality ofExpand
Early versus late leaf removal strategies for Pinot Noir (Vitis vinifera L.): effect on colour-related phenolics in young wines following alcoholic fermentation.
BACKGROUND The widely adopted viticultural practice of late (véraison) leaf removal is now losing many of its advantages as a result of today's warmer vineyard conditions. With the aim of seeking aExpand