All Stories

  1. Polyphenol extraction from Origanum dictamnus using low-transition temperature mixtures composed of glycerol and organic salts: Effect of organic anion carbon chain length

    Article • Chemical Engineering Communications, August 2018, Taylor & Francis

    Professor Dimitris P. Makris

  2. Natural food colorants derived from onion wastes: Application in a yoghurt product

    Article • Electrophoresis, August 2018, Wiley

    Professor Dimitris P. Makris

  3. The effect of 2-hydroxypropyl β-cyclodextrin on the stability of polyphenolic compounds from Moringa oleifera Lam leaf extracts in a natural low-transition temperature mixture

    Article • Nova Biotechnologica et Chimica, July 2018, De Gruyter

    Professor Dimitris P. Makris

  4. Optimization of a green extraction method for the recovery of polyphenols from olive leaf using cyclodextrins and glycerin as co-solvents

    Article • Journal of Food Science and Technology, November 2016, Springer Science + Business Media

    Professor Dimitris P. Makris

  5. Implementation of kinetics and response surface methodology reveals contrasting effects of catechin and chlorogenic acid on the development of browning in wine model systems containing either ascorbic acid or sulphite

    Article • European Food Research and Technology, September 2016, Springer Science + Business Media

    Professor Dimitris P. Makris

  6. Novel lactic acid-based natural deep eutectic solvents: Efficiency in the ultrasound-assisted extraction of antioxidant polyphenols from common native Greek medicinal plants

    Article • Journal of Applied Research on Medicinal and Aromatic Plants, September 2016, Elsevier

    Professor Dimitris P. Makris

  7. Extraction of Antioxidant Phenolics from Agri-Food Waste Biomass Using a Newly Designed Glycerol-Based Natural Low-Transition Temperature Mixture: A Comparison with Conventional Eco-Friendly Solvents

    Article • Recycling, June 2016, MDPI AG

    Professor Dimitris P. Makris

  8. Development of a Green Process for the Preparation of Antioxidant and Pigment-Enriched Extracts from Winery Solid Wastes Using Response Surface Methodology and Kinetics

    Article • Chemical Engineering Communications, May 2016, Taylor & Francis

    Professor Dimitris P. Makris

  9. Novel Glycerol-Based Natural Eutectic Mixtures and Their Efficiency in the Ultrasound-Assisted Extraction of Antioxidant Polyphenols from Agri-Food Waste Biomass

    Article • Waste and Biomass Valorization, March 2016, Springer Science + Business Media

    Professor Dimitris P. Makris

  10. Ultrasound-Assisted Green Extraction of Eggplant Peel (Solanum melongena) Polyphenols Using Aqueous Mixtures of Glycerol and Ethanol: Optimisation and Kinetics

    Article • Environmental Processes, February 2016, Springer Science + Business Media

    Professor Dimitris P. Makris

  11. Optimization of a Green Extraction/Inclusion Complex Formation Process to Recover Antioxidant Polyphenols from Oak Acorn Husks (Quercus Robur) Using Aqueous 2-Hydroxypropyl-β-Cyclodextrin/Glycerol Mixtures

    Article • Environments, February 2016, MDPI AG

    Professor Dimitris P. Makris

  12. Kinetics of Ultrasound-Assisted Flavonoid Extraction from Agri-Food Solid Wastes Using Water/Glycerol Mixtures

    Article • Resources, January 2016, MDPI AG

    Professor Dimitris P. Makris

  13. Major Antioxidant Polyphenolic Phytochemicals of ThreeSalviaSpecies Endemic to the Island of Crete

    Article • Journal of Herbs Spices & Medicinal Plants, January 2016, Taylor & Francis

    Professor Dimitris P. Makris

  14. A green ultrasound-assisted extraction process for the recovery of antioxidant polyphenols and pigments from onion solid wastes using Box–Behnken experimental design and kinetics

    Article • Industrial Crops and Products, December 2015, Elsevier

    Professor Dimitris P. Makris

  15. Kinetic modelling for polyphenol extraction from onion ( Allium cepa ) solid wastes using acidified water/ethanol mixture

    Article • Acta Alimentaria, December 2015, Akademiai Kiado

    Professor Dimitris P. Makris

  16. Optimisation of a green ultrasound-assisted extraction process for potato peel (Solanum tuberosum) polyphenols using bio-solvents and response surface methodology

    Article • Biomass Conversion and Biorefinery, September 2015, Springer Science + Business Media

    Professor Dimitris P. Makris

  17. A Comparative Evaluation of Bio-solvents for the Efficient Extraction of Polyphenolic Phytochemicals: Apple Waste Peels as a Case Study

    Article • Waste and Biomass Valorization, July 2015, Springer Science + Business Media

    Professor Dimitris P. Makris

  18. Extraction optimisation using water/glycerol for the efficient recovery of polyphenolic antioxidants from two Artemisia species

    Article • Separation and Purification Technology, July 2015, Elsevier

    Professor Dimitris P. Makris

  19. Optimization of polyphenol extraction from red grape pomace using aqueous glycerol/tartaric acid mixtures and response surface methodology

    Article • Preparative Biochemistry & Biotechnology, March 2015, Taylor & Francis

    Professor Dimitris P. Makris

  20. Kinetics of polyphenol extraction from wood chips in wine model solutions: effect of chip amount and botanical species

    Article • Journal of the Institute of Brewing, March 2015, Wiley

    Professor Dimitris P. Makris

  21. A Comparative Evaluation of Aqueous Natural Organic Acid Media for the Efficient Recovery of Flavonoids from Red Grape (Vitis vinifera) Pomace

    Article • Waste and Biomass Valorization, March 2015, Springer Science + Business Media

    Professor Dimitris P. Makris

  22. Optimisation of polyphenol extraction from Hypericum perforatum (St. John's Wort) using aqueous glycerol and response surface methodology

    Article • Journal of Applied Research on Medicinal and Aromatic Plants, March 2015, Elsevier

    Professor Dimitris P. Makris

  23. Optimisation of organic solvent-free polyphenol extraction from Hypericum triquetrifolium Turra using Box–Behnken experimental design and kinetics

    Article • International Journal of Industrial Chemistry, February 2015, Springer Science + Business Media

    Professor Dimitris P. Makris

  24. Kinetics of Ultrasound-Assisted Polyphenol Extraction from Spent Filter Coffee Using Aqueous Glycerol

    Article • Chemical Engineering Communications, January 2015, Taylor & Francis

    Professor Dimitris P. Makris

  25. Recovery and applications of enzymes from food wastes

    Article • January 2015, Elsevier

    Professor Dimitris P. Makris

  26. Effect of the degree of toasting on the extraction pattern and profile of antioxidant polyphenols leached from oak chips in model wine systems

    Article • European Food Research and Technology, December 2014, Springer Science + Business Media

    Professor Dimitris P. Makris

  27. Kinetic Modelling for Flavonoid Recovery from Red Grape (Vitis vinifera) Pomace with Aqueous Lactic Acid

    Article • Processes, December 2014, MDPI AG

    Professor Dimitris P. Makris

  28. EFFECT OF SIDE-CHAIN STRUCTURE ON THE OXIDIZABILITY OFO-DIPHENOL ACIDS BY A CRUDE POTATO PEEL POLYPHENOL OXIDASE

    Article • Chemical Engineering Communications, August 2014, Taylor & Francis

    Professor Dimitris P. Makris

  29. Optimisation of the extraction of pomegranate (Punica granatum) husk phenolics using water/ethanol solvent systems and response surface methodology

    Article • Industrial Crops and Products, August 2014, Elsevier

    Professor Dimitris P. Makris

  30. Optimisation and comparative kinetics study of polyphenol extraction from olive leaves (Olea europaea) using heated water/glycerol mixtures

    Article • Separation and Purification Technology, May 2014, Elsevier

    Professor Dimitris P. Makris

  31. Origanumspecies native to the island of Crete:in vitroantioxidant characteristics and liquid chromatography–mass spectrometry identification of major polyphenolic components

    Article • Natural Product Research, March 2014, Taylor & Francis

    Professor Dimitris P. Makris

  32. Extraction Kinetics of Phenolics from Carob (Ceratonia siliqua L.) Kibbles Using Environmentally Benign Solvents

    Article • Waste and Biomass Valorization, February 2014, Springer Science + Business Media

    Professor Dimitris P. Makris

  33. The effect of chlorogenic acid, catechin and SO2on browning development in white wine model solutions

    Article • Journal of the Institute of Brewing, October 2013, Wiley

    Professor Dimitris P. Makris

  34. Fortification of yoghurts with grape (Vitis vinifera) seed extracts

    Article • LWT, October 2013, Elsevier

    Professor Dimitris P. Makris

  35. Factorial design optimisation of hydrocaffeic acid removal from an aqueous matrix by the use of a crude potato polyphenol oxidase

    Article • Biocatalysis and Agricultural Biotechnology, October 2013, Elsevier

    Professor Dimitris P. Makris

  36. Characterization of Polyphenolic Phytochemicals in Red Grape Pomace

    Article • International Journal of Waste Resources, January 2013, OMICS Publishing Group

    Professor Dimitris P. Makris

  37. Removal of Olive Mill Wastewater Phenolics with the Use of a Polyphenol Oxidase Homogenate from Potato Peel Waste

    Article • Journal of Waste Management, January 2013, Hindawi Publishing Corporation

    Professor Dimitris P. Makris

  38. Implementation of response surface methodology to assess the antiradical behaviour in mixtures of ascorbic acid and α-tocopherol with grape (Vitis vinifera) stem extracts

    Article • Food Chemistry, May 2012, Elsevier

    Professor Dimitris P. Makris

  39. THE EFFECT OF pH ON THE EFFICIENCY OF VINIFICATION BY-PRODUCT EXTRACTS TO INHIBIT LIPID PEROXIDATION IN A LECITHIN LIPOSOME MODEL MATRIX

    Article • Journal of Food Quality, October 2011, Wiley

    Professor Dimitris P. Makris

  40. Interactions of natural antioxidants with red grape pomace anthocyanins in a liquid model matrix: Stability and copigmentation effects

    Article • Chemical Industry and Chemical Engineering Quarterly, January 2011, National Library of Serbia

    Professor Dimitris P. Makris

  41. Deployment of response surface methodology to optimize recovery of grape (Vitis vinifera) stem and seed polyphenols

    Article • Procedia Food Science, January 2011, Elsevier

    Professor Dimitris P. Makris

  42. Stability and transformation of major flavonols in onion (Allium cepa) solid wastes

    Article • Journal of Food Science and Technology, December 2010, Springer Science + Business Media

    Professor Dimitris P. Makris

  43. Comparison of fisetin and quercetin oxidation with a cell-free extract of onion trimmings and peel, plant waste, containing peroxidase enzyme: a further insight into flavonol degradation mechanism

    Article • International Journal of Food Science & Technology, November 2010, Wiley

    Professor Dimitris P. Makris

  44. Crude peroxidase from onion solid waste as a tool for organic synthesis. Part I: Cyclization of 2′,3,4,4′,6′-pentahydroxy-chalcone into aureusidin

    Article • Tetrahedron Letters, August 2010, Elsevier

    Professor Dimitris P. Makris

  45. Polyphenol characterization and encapsulation in β-cyclodextrin of a flavonoid-rich Hypericum perforatum (St John's wort) extract

    Article • LWT, July 2010, Elsevier

    Professor Dimitris P. Makris

  46. Optimisation of Anthocyanin Recovery from Onion (Allium cepa) Solid Wastes Using Response Surface Methodology

    Article • Journal of Food Technology, April 2010, Science Alert

    Professor Dimitris P. Makris

  47. Anthocyanin profiles of major red grape (Vitis viniferaL.) varieties cultivated in Greece and their relationship within vitroantioxidant characteristics

    Article • International Journal of Food Science & Technology, December 2009, Wiley

    Professor Dimitris P. Makris

  48. Polyphenolic Composition and Antioxidant Characteristics of Kumquat (Fortunella margarita) Peel Fractions

    Article • Plant Foods for Human Nutrition, October 2009, Springer Science + Business Media

    Professor Dimitris P. Makris

  49. Deployment of response surface methodology to optimise recovery of grape (Vitis vinifera) stem polyphenols

    Article • Talanta, October 2009, Elsevier

    Professor Dimitris P. Makris

  50. Chlorogenic Acid Oxidation by a Crude Peroxidase Preparation: Biocatalytic Characteristics and Oxidation Products

    Article • Food and Bioprocess Technology, August 2009, Springer Science + Business Media

    Professor Dimitris P. Makris

  51. BROWNING DEVELOPMENT IN WINE-LIKE LIQUID MODEL MATRICES: DEPENDENCE ON PHENOLIC, FE(III) AND SO2CONCENTRATIONS

    Article • Journal of Food Process Engineering, August 2009, Wiley

    Professor Dimitris P. Makris

  52. Factorial design optimisation of grape (Vitis vinifera) seed polyphenol extraction

    Article • European Food Research and Technology, June 2009, Springer Science + Business Media

    Professor Dimitris P. Makris

  53. Removal of olive mill waste water phenolics using a crude peroxidase extract from onion by-products

    Article • Environmental Chemistry Letters, April 2009, Springer Science + Business Media

    Professor Dimitris P. Makris

  54. Implementation of response surface methodology to optimise extraction of onion (Allium cepa) solid waste phenolics

    Article • Innovative Food Science & Emerging Technologies, April 2009, Elsevier

    Professor Dimitris P. Makris

  55. Evolution of benzoate derivatives and their hydroxycinnamate analogues during ageing of white wines in oak barrels

    Article • Journal of Food Composition and Analysis, December 2008, Elsevier

    Professor Dimitris P. Makris

  56. Thermal Stability of Anthocyanin Extract ofHibiscus sabdariffaL. in the Presence of β-Cyclodextrin

    Article • Journal of Agricultural and Food Chemistry, November 2008, American Chemical Society (ACS)

    Professor Dimitris P. Makris

  57. Optimisation of the extraction of olive (Olea europaea) leaf phenolics using water/ethanol-based solvent systems and response surface methodology

    Article • Analytical and Bioanalytical Chemistry, September 2008, Springer Science + Business Media

    Professor Dimitris P. Makris

  58. Peroxidase-active cell free extract from onion solid wastes: biocatalytic properties and putative pathway of ferulic acid oxidation

    Article • Journal of Bioscience and Bioengineering, September 2008, Elsevier

    Professor Dimitris P. Makris

  59. Extraction of phenolics in liquid model matrices containing oak chips: Kinetics, liquid chromatography–mass spectroscopy characterisation and association with in vitro antiradical activity

    Article • Food Chemistry, September 2008, Elsevier

    Professor Dimitris P. Makris

  60. Biocatalytic properties of a peroxidase-active cell-free extract from onion solid wastes: caffeic acid oxidation

    Article • Biodegradation, August 2008, Springer Science + Business Media

    Professor Dimitris P. Makris

  61. Investigation on biocatalytic properties of a peroxidase-active homogenate from onion solid wastes: An insight into quercetin oxidation mechanism

    Article • Process Biochemistry, August 2008, Elsevier

    Professor Dimitris P. Makris

  62. Hydrocaffeic acid oxidation by a peroxidase homogenate from onion solid wastes

    Article • European Food Research and Technology, March 2008, Springer Science + Business Media

    Professor Dimitris P. Makris

  63. An Investigation on Factors Affecting Recovery of Antioxidant Phenolics and Anthocyanins from Red Grape (Vitis vinifera L.) Pomace Employing Water/Ethanol-Based Solutions

    Article • American Journal of Food Technology, March 2008, Science Alert

    Professor Dimitris P. Makris

  64. An Investigation on the Recovery of Antioxidant Phenolics from Onion Solid Wastes Employing Water/Ethanol-Based Solvent Systems

    Article • Food and Bioprocess Technology, December 2007, Springer Science + Business Media

    Professor Dimitris P. Makris

  65. Recovery of antioxidant phenolics from white vinification solid by-products employing water/ethanol mixtures

    Article • Bioresource Technology, November 2007, Elsevier

    Professor Dimitris P. Makris

  66. Interactions between quercetin and catechin in a model matrix: Effects on the in vitro antioxidant behaviour

    Article • Food Research International, August 2007, Elsevier

    Professor Dimitris P. Makris

  67. Differentiation of Young Red Wines Based on Chemometrics of Minor Polyphenolic Constituents

    Article • Journal of Agricultural and Food Chemistry, May 2007, American Chemical Society (ACS)

    Professor Dimitris P. Makris

  68. Characterisation of certain major polyphenolic antioxidants in grape (Vitis vinifera cv. Roditis) stems by liquid chromatography-mass spectrometry

    Article • European Food Research and Technology, April 2007, Springer Science + Business Media

    Professor Dimitris P. Makris

  69. Polyphenolic content and in vitro antioxidant characteristics of wine industry and other agri-food solid waste extracts

    Article • Journal of Food Composition and Analysis, March 2007, Elsevier

    Professor Dimitris P. Makris

  70. Biomimetic oxidation of quercetin: Isolation of a naturally occurring quercetin heterodimer and evaluation of its in vitro antioxidant properties

    Article • Food Research International, January 2007, Elsevier

    Professor Dimitris P. Makris

  71. Differentiation of young red wines based on cultivar and geographical origin with application of chemometrics of principal polyphenolic constituents

    Article • Talanta, December 2006, Elsevier

    Professor Dimitris P. Makris

  72. Flavonols in grapes, grape products and wines: Burden, profile and influential parameters

    Article • Journal of Food Composition and Analysis, August 2006, Elsevier

    Professor Dimitris P. Makris

  73. Copper(II)-mediated biomimetic oxidation of quercetin: generation of a naturally occurring oxidation product and evaluation of its in vitro antioxidant properties

    Article • European Food Research and Technology, August 2006, Springer Science + Business Media

    Professor Dimitris P. Makris

  74. Storage of Olives (Olea europaeaL.) under CO2Atmosphere:  Liquid Chromatography−Mass Spectrometry Characterization of Indices Related to Changes in Polyphenolic Metabolism

    Article • Journal of Agricultural and Food Chemistry, March 2006, American Chemical Society (ACS)

    Professor Dimitris P. Makris

  75. Storage of olives (Olea europaea) under CO2 atmosphere: Effect on anthocyanins, phenolics, sensory attributes and in vitro antioxidant properties

    Article • Food Chemistry, January 2006, Elsevier

    Professor Dimitris P. Makris

  76. Kinetics of browning onset in white wines: influence of principal redox-active polyphenols and impact on the reducing capacity

    Article • Food Chemistry, January 2006, Elsevier

    Professor Dimitris P. Makris

  77. Determination of hydrogen peroxide scavenging activity of cinnamic and benzoic acids employing a highly sensitive peroxyoxalate chemiluminescence-based assay: Structure–activity relationships

    Article • Journal of Pharmaceutical and Biomedical Analysis, September 2005, Elsevier

    Professor Dimitris P. Makris

  78. Determination of major anthocyanin pigments in Hellenic native grape varieties (Vitis vinifera sp.): association with antiradical activity

    Article • Journal of Food Composition and Analysis, August 2005, Elsevier

    Professor Dimitris P. Makris

  79. Oxidation of caffeic acid in the presence of l-cysteine: isolation of 2-S-cysteinylcaffeic acid and evaluation of its antioxidant properties

    Article • Food Research International, May 2005, Elsevier

    Professor Dimitris P. Makris

  80. An analytical survey of the polyphenols of seeds of varieties of grape (Vitis vinifera) cultivated in Greece: implications for exploitation as a source of value-added phytochemicals

    Article • Phytochemical Analysis, January 2005, Wiley

    Professor Dimitris P. Makris

  81. Browning development in white wines: dependence on compositional parameters and impact on antioxidant characteristics

    Article • European Food Research and Technology, October 2004, Springer Science + Business Media

    Professor Dimitris P. Makris

  82. Polyphenols in Hellenic wines: creating composition tables as a tool for epidemiological studies

    Article • Journal of Wine Research, August 2003, Taylor & Francis

    Professor Dimitris P. Makris

  83. The effect of polyphenolic composition as related to antioxidant capacity in white wines

    Article • Food Research International, January 2003, Elsevier

    Professor Dimitris P. Makris

  84. Correlation of Pigment and Flavanol Content with Antioxidant Properties in Selected Aged Regional Wines from Greece

    Article • Journal of Food Composition and Analysis, December 2002, Elsevier

    Professor Dimitris P. Makris

  85. A peroxyoxalate chemiluminescence-based assay for the evaluation of hydrogen peroxide scavenging activity employing 9,10-diphenylanthracene as the fluorophore

    Article • Journal of Pharmacological and Toxicological Methods, November 2002, Elsevier

    Professor Dimitris P. Makris

  86. An investigation on structural aspects influencing product formation in enzymic and chemical oxidation of quercetin and related flavonols

    Article • Food Chemistry, May 2002, Elsevier

    Professor Dimitris P. Makris

  87. Anthocyanin Composition and Colour Characteristics of Selected Aged Wines Produced in Greece

    Article • Journal of Wine Research, April 2002, Taylor & Francis

    Professor Dimitris P. Makris

  88. Hydroxyl Free Radical-Mediated Oxidative Degradation of Quercetin and Morin: A Preliminary Investigation

    Article • Journal of Food Composition and Analysis, February 2002, Elsevier

    Professor Dimitris P. Makris

  89. Evaluation of the antiradical and reducing properties of selected Greek white wines: correlation with polyphenolic composition

    Article • Journal of the Science of Food and Agriculture, January 2002, Wiley

    Professor Dimitris P. Makris

  90. Effect of natural antioxidants on heat-induced, copper(II)-catalysed, oxidative degradation of quercetin and rutin (quercetin 3-O-rutinoside) in aqueous model systems

    Article • Journal of the Science of Food and Agriculture, January 2002, Wiley

    Professor Dimitris P. Makris

  91. Effect of Principal Polyphenolic Components in Relation to Antioxidant Characteristics of Aged Red Wines

    Article • Journal of Agricultural and Food Chemistry, December 2001, American Chemical Society (ACS)

    Professor Dimitris P. Makris

  92. Comparison of Quercetin and a Non-Orthohydroxy Flavonol As Antioxidants by Competing In Vitro Oxidation Reactions

    Article • Journal of Agricultural and Food Chemistry, July 2001, American Chemical Society (ACS)

    Professor Dimitris P. Makris

  93. Domestic Processing of Onion Bulbs (Allium cepa) and Asparagus Spears (Asparagus officinalis):  Effect on Flavonol Content and Antioxidant Status

    Article • Journal of Agricultural and Food Chemistry, July 2001, American Chemical Society (ACS)

    Professor Dimitris P. Makris

  94. Heat-Induced, Metal-Catalyzed Oxidative Degradation of Quercetin and Rutin (Quercetin 3-O-Rhamnosylglucoside) in Aqueous Model Systems

    Article • Journal of Agricultural and Food Chemistry, September 2000, American Chemical Society (ACS)

    Professor Dimitris P. Makris

  95. High Performance Liquid Chromatography Studies on Free Radical Oxidation of Flavonols

    Article • January 2000, Elsevier

    Professor Dimitris P. Makris