Yorgos Kotseridis

3.1k total citations
106 papers, 2.4k citations indexed

About

Yorgos Kotseridis is a scholar working on Food Science, Plant Science and Biochemistry. According to data from OpenAlex, Yorgos Kotseridis has authored 106 papers receiving a total of 2.4k indexed citations (citations by other indexed papers that have themselves been cited), including 99 papers in Food Science, 79 papers in Plant Science and 40 papers in Biochemistry. Recurrent topics in Yorgos Kotseridis's work include Fermentation and Sensory Analysis (98 papers), Horticultural and Viticultural Research (77 papers) and Phytochemicals and Antioxidant Activities (40 papers). Yorgos Kotseridis is often cited by papers focused on Fermentation and Sensory Analysis (98 papers), Horticultural and Viticultural Research (77 papers) and Phytochemicals and Antioxidant Activities (40 papers). Yorgos Kotseridis collaborates with scholars based in Greece, France and Canada. Yorgos Kotseridis's co-authors include Raymond Baumes, Σταματίνα Καλλιθράκα, Stéfanos Koundouras, Maria Kyraleou, Cornelis van Leeuwen, Christos Pappas, Petros Α. Tarantilis, Gary J. Pickering, Ian D. Brindle and Alain Bertrand and has published in prestigious journals such as SHILAP Revista de lepidopterología, Journal of Agricultural and Food Chemistry and Food Chemistry.

In The Last Decade

Yorgos Kotseridis

100 papers receiving 2.3k citations

Peers

Yorgos Kotseridis

FS

PS

BIOCH

MB

TLHM

Laura Fariña Uruguay

Eduardo Boido Uruguay

Dimitra L. Capone Australia

Francisco Carrau Uruguay

Alan P. Pollnitz Australia

Ricardo López Spain

G. E. Pereira Brazil

Rafael A. Peinado Spain

Bruno Fedrizzi New Zealand

Laura Fariña Uruguay

Yorgos Kotseridis

1.9k ×1.0

FS

1.3k ×0.8

PS

606 ×0.8

BIOCH

485 ×1.0

MB

262 ×0.9

TLHM

Citations per year, relative to Yorgos Kotseridis Yorgos Kotseridis (= 1×) peers Laura Fariña

Countries citing papers authored by Yorgos Kotseridis

Since Specialization

Citations

This map shows the geographic impact of Yorgos Kotseridis's research. It shows the number of citations coming from papers published by authors working in each country. You can also color the map by specialization and compare the number of citations received by Yorgos Kotseridis with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Yorgos Kotseridis more than expected).

Fields of papers citing papers by Yorgos Kotseridis

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by Yorgos Kotseridis. Nodes represent research fields, and links connect fields that are likely to share authors. Colored nodes show fields that tend to cite the papers produced by Yorgos Kotseridis. The network helps show where Yorgos Kotseridis may publish in the future.

Co-authorship network of co-authors of Yorgos Kotseridis

This figure shows the co-authorship network connecting the top 25 collaborators of Yorgos Kotseridis. A scholar is included among the top collaborators of Yorgos Kotseridis based on the total number of citations received by their joint publications. Widths of edges represent the number of papers authors have co-authored together. Node borders signify the number of papers an author published with Yorgos Kotseridis. Yorgos Kotseridis is excluded from the visualization to improve readability, since they are connected to all nodes in the network.

All Works

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20 of 20 papers shown

1.

Paramithiotis, Spiros, Jayanta Kumar Patra, Yorgos Kotseridis, & Maria Dimopoulou. (2025). Utilization of Non-Saccharomyces to Address Contemporary Winemaking Challenges: Species Characteristics and Strain Diversity. Fermentation. 11(12). 665–665.

2.

Jeffery, David W., et al.. (2025). Effect of terroir on aroma and sensory characteristics of Xinomavro (Vitis vinifera L. cv.) red wines from different Greek protected designations of origin. Food Chemistry. 486. 144507–144507. 2 indexed citations

3.

Bastian, Susan E.P., et al.. (2025). Aroma profiling of Greek red wines: A comparative sensory and chemical analysis of Agiorgitiko and Xinomavro varieties. Journal of Food Composition and Analysis. 144. 107694–107694. 1 indexed citations

4.

Gombau, Jordi, et al.. (2025). Influence of indigenous Saccharomyces cerevisiae strains on the evolution of chemical compounds and quality attributes during the aging of traditional-method sparkling wines. Food Research International. 211. 116494–116494. 1 indexed citations

5.

Kotseridis, Yorgos, et al.. (2025). Greek Protected Designation of Origin Xinomavro Wines: A Deep Dive into Their Chemical Composition and Geographical Origin by Using Ultra High Performance Liquid Chromatography–Trapped Ion Mobility Spectrometry–Quadrupole Time of Flight–Mass Spectrometry. Analysis & Sensing. 1 indexed citations

6.

Bastian, Susan E.P., et al.. (2025). Revealing the Unique Characteristics of Greek White Wine Made from Indigenous Varieties Through Volatile Composition and Sensory Properties. Beverages. 11(2). 33–33. 2 indexed citations

7.

Paramithiotis, Spiros, Jayanta Kumar Patra, Yorgos Kotseridis, & Maria Dimopoulou. (2024). Fermented Beverages Revisited: From Terroir to Customized Functional Products. Fermentation. 10(1). 57–57. 6 indexed citations

8.

Paramithiotis, Spiros, Jayanta Kumar Patra, Yorgos Kotseridis, & Maria Dimopoulou. (2024). Fermented Beverages Revisited: From Terroir to Customized Functional Products. Fermentation. 10(2). 74–74. 1 indexed citations

9.

Dimopoulou, Maria, et al.. (2023). Influence of Saccharomyces pastorianus and Saccharomyces bayanus Inoculation Ratio to Oenological Characteristics of Sauvignon Blanc Wine. Applied Sciences. 13(6). 3393–3393. 2 indexed citations

10.

Jeffery, David W., et al.. (2023). Chemical and Sensory Characterization of Xinomavro Red Wine Using Grapes from Protected Designations of Northern Greece. Molecules. 28(13). 5016–5016. 13 indexed citations

11.

Paramithiotis, Spiros, et al.. (2022). Malolactic Fermentation—Theoretical Advances and Practical Considerations. Fermentation. 8(10). 521–521. 20 indexed citations

12.

Dimopoulou, Maria, et al.. (2022). Evaluation of Malolactic Starters in White and Rosé Winemaking of Moschofilero Wines. Applied Sciences. 12(11). 5722–5722. 10 indexed citations

13.

Dimopoulou, Maria, et al.. (2022). Effect of Saccharomyces cerevisiae and Saccharomyces pastorianus Co-Inoculation on Alcoholic Fermentation Behavior and Aromatic Profile of Sauvignon Blanc Wine. Fermentation. 8(10). 539–539. 6 indexed citations

14.

Kanellis, Angelos K., et al.. (2021). The Effect of Water Deficit on Two Greek Vitis vinifera L. Cultivars: Physiology, Grape Composition and Gene Expression during Berry Development. Plants. 10(9). 1947–1947. 31 indexed citations

15.

Νικολάου, Νικόλαος, Eleftheria Zioziou, Maria Kyraleou, et al.. (2019). Anthocyanin content and composition in four red winegrape cultivars (Vitis vinifera L.) under variable irrigation. SHILAP Revista de lepidopterología. 1 indexed citations

16.

Kotseridis, Yorgos, et al.. (2016). A survey of methoxypyrazines in wine. Journal of Food Agriculture & Environment. 14(1). 24–29. 9 indexed citations

17.

Kyraleou, Maria, Yorgos Kotseridis, Stéfanos Koundouras, et al.. (2016). Effect of irrigation regime on perceived astringency and proanthocyanidin composition of skins and seeds of Vitis vinifera L. cv. Syrah grapes under semiarid conditions. Food Chemistry. 203. 292–300. 48 indexed citations

18.

Tzima, Katerina, Σταματίνα Καλλιθράκα, Yorgos Kotseridis, & Dimitris P. Makris. (2014). Kinetic modelling for flavanol extraction from red grape ( Vitis vinifera L.) pomace using aqueous organic acid solutions. International Food Research Journal. 21(5). 1919–1924. 9 indexed citations

19.

Pickering, Gary J., et al.. (2014). Development of a rapid method for the quantitative analysis of four methoxypyrazines in white and red wine using multi-dimensional Gas Chromatography – Mass Spectrometry. Food Chemistry. 160. 141–147. 17 indexed citations

20.

Sidhu, Davinder, et al.. (2013). Methoxypyrazine Analysis and Influence of Viticultural and Enological Procedures on their Levels in Grapes, Musts, and Wines. Critical Reviews in Food Science and Nutrition. 55(4). 485–502. 55 indexed citations

Rankless uses publication and citation data sourced from OpenAlex, an open and comprehensive bibliographic database. While OpenAlex provides broad and valuable coverage of the global research landscape, it—like all bibliographic datasets—has inherent limitations. These include incomplete records, variations in author disambiguation, differences in journal indexing, and delays in data updates. As a result, some metrics and network relationships displayed in Rankless may not fully capture the entirety of a scholar's output or impact.

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