| Biology of Microorganisms on Grapes, in Must and in Wine H König, G Unden, J Fröhlich Springer, 2009 | 326 | 2009 |
| Exopolysaccharide (EPS) Synthesis by Oenococcus oeni: From Genes to Phenotypes M Dimopoulou, M Vuillemin, H Campbell-Sills, PM Lucas, P Ballestra, ... PLoS one 9 (6), e98898, 2014 | 81 | 2014 |
| Sunflower seed oil and oleic acid utilization for the production of rhamnolipids by Thermus thermophilus HB8 AA Pantazaki, MI Dimopoulou, OM Simou, AA Pritsa Applied microbiology and biotechnology 88, 939-951, 2010 | 67 | 2010 |
| Exopolysaccharides produced by Oenococcus oeni: from genomic and phenotypic analysis to technological valorization M Dimopoulou, T Bardeau, PY Ramonet, C Miot-Certier, O Claisse, ... Food Microbiology 53, 10-17, 2016 | 59 | 2016 |
| Lysozyme resistance of the ropy strain Pediococcus parvulus IOEB 8801 is correlated with beta-glucan accumulation around the cell J Coulon, A Houlès, M Dimopoulou, J Maupeu, M Dols-Lafargue International Journal of Food Microbiology 159 (1), 25-29, 2012 | 36 | 2012 |
| Brettanomyces bruxellensis wine isolates show high geographical dispersal and long persistence in cellars A Cibrario, M Avramova, M Dimopoulou, M Magani, C Miot-Sertier, A Mas, ... PLoS One 14 (12), e0222749, 2019 | 32 | 2019 |
| Oenococcus oeni Exopolysaccharide Biosynthesis, a Tool to Improve Malolactic Starter Performance M Dimopoulou, J Raffenne, O Claisse, C Miot-Sertier, N Iturmendi, ... Frontiers in Microbiology 9, 1276, 2018 | 32 | 2018 |
| Exploration of phenomena contributing to the diversity of Oenococcus oeni exopolysaccharides M Dimopoulou, L Hazo, M Dols-Lafargue International Journal of Food Microbiology 153 (1-2), 114-122, 2012 | 29 | 2012 |
| Microbiological, biochemical, physicochemical surface properties and biofilm forming ability of Brettanomyces bruxellensis M Dimopoulou, M Renault, M Dols-Lafargue, W Albertin, JM Herry, ... Annals of Microbiology 69, 1217-1225, 2019 | 26 | 2019 |
| Sulfur dioxide response of Brettanomyces bruxellensis strains isolated from Greek wine M Dimopoulou, M Hatzikamari, I Masneuf-Pomarede, W Albertin Food Microbiology 78, 155-163, 2019 | 23 | 2019 |
| Malolactic fermentation—theoretical advances and practical considerations S Paramithiotis, V Stasinou, A Tzamourani, Y Kotseridis, M Dimopoulou Fermentation 8 (10), 521, 2022 | 21 | 2022 |
| Impact of application of abscisic acid, benzothiadiazole and chitosan on berry quality characteristics and plant associated microbial communities of Vitis vinifera L var … DE Miliordos, M Tsiknia, N Kontoudakis, M Dimopoulou, C Bouyioukos, ... Sustainability 13 (11), 5802, 2021 | 21 | 2021 |
| Effect of Myclobutanil Pesticide on the Physiological Behavior of Two Newly Isolated Saccharomyces cerevisiae Strains during Very-High-Gravity Alcoholic … A Terpou, M Dimopoulou, A Belka, S Kallithraka, GJE Nychas, ... Microorganisms 7 (12), 666, 2019 | 21 | 2019 |
| Exopolysaccharides producing lactic acid bacteria in wine and other fermented beverages: for better or for worse? M Dimopoulou, M Dols-Lafargue Foods 10 (9), 2204, 2021 | 19 | 2021 |
| Bioconversion of underutilized brewing by-products into bacterial cellulose by a newly isolated Komagataeibacter rhaeticus strain: A preliminary evaluation of the bioprocess … E Tsouko, S Pilafidis, M Dimopoulou, K Kourmentza, D Sarris Bioresource Technology 387, 129667, 2023 | 16 | 2023 |
| Effect of yeast assimilable nitrogen content on fermentation kinetics, wine chemical composition and sensory character in the production of assyrtiko wines S Christofi, S Papanikolaou, M Dimopoulou, A Terpou, IB Cioroiu, ... Applied Sciences 12 (3), 1405, 2022 | 16 | 2022 |
| Polysaccharide production by grapes must and wine microorganisms M Dimopoulou, A Lonvaud-Funel, M Dols-Lafargue Biology of Microorganisms on Grapes, in Must and in Wine, 293-314, 2017 | 16 | 2017 |
| Evaluation of malolactic starters in white and rosé winemaking of Moschofilero wines M Dimopoulou, V Troianou, S Paramithiotis, N Proksenia, Y Kotseridis Applied Sciences 12 (11), 5722, 2022 | 12 | 2022 |
| Assessing the Biofilm Formation Capacity of the Wine Spoilage Yeast Brettanomyces bruxellensis through FTIR Spectroscopy M Dimopoulou, V Kefalloniti, P Tsakanikas, S Papanikolaou, GJE Nychas Microorganisms 9 (3), 587, 2021 | 12 | 2021 |
| Effect of strains from different Saccharomyces species used in different inoculation schemes on chemical composition and sensory characteristics of Sauvignon … M Dimopoulou, V Troianou, C Toumpeki, Y Gosselin, É Dorignac, ... Oeno One 54 (4), 745-759, 2020 | 11 | 2020 |