Vassilis Dourtoglou

PROFESSOR

University of West Attica

Greece

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Professor Vassilis Dourtoglou is a faculty member at the University of West Attica in Greece. His research areas include phytochemical extraction techniques, sensory evaluation in winemaking, and the enhancement of bioactive compounds in food products through innovative methods such as pulsed electric fields and ultrasound. Recent publications highlight his work on the extraction and characterization of compounds from various natural sources, as well as the impact of storage conditions on food quality.

Articles (15)

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2025

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2025

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2025

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2023

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2022

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2022

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2022

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2022

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2021

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2021

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2021

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2021

Collaborators (2)

George Mantanis

Professor

University of Thessaly

GREECE

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Christos Kordulis

Professor/Consultant of Catalysis Module at Graduate Program: “Environmental Catalysis and Clean Energy Production”

Hellenic Open University

GREECE

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Vassilis Dourtoglou

Research Interests

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Articles (15)

Atmospheric Room Temperature Plasma as a Green Pretreatment Strategy for Enhanced Phytochemical Extraction from Moringa oleifera Leaves

Assessing the Potential of Distinctive Greek White Cultivars in Winemaking: Relationship Between Sensory Sorting Tasks and GC-MS Data

Enhancing Bioactive Compound Extraction from Rose Hips Using Pulsed Electric Field (PEF) Treatment: Impacts on Polyphenols, Carotenoids, Volatiles, and Fermentation Potential

Investigation of Xinomavro Red Wine Aging with Various Wood Chips Using Pulsed Electric Field

Accelerating Xinomavro Red Wine Flavor Aging Using a Pulsed Electric Field and Various Wood Chips

Solvent-Driven Selectivity on the One-Step Catalytic Synthesis of Manoyl Oxide Based on a Novel and Sustainable “Zeolite Catalyst–Solvent” System

Olive Oil Produced from Olives Stored under CO2 Atmosphere: Volatile and Physicochemical Characterization

Hyphenated Extraction of Valuable Compounds from Aesculus carnea: Ultrasound Extraction with Pulsed Electric Field Pretreatment

Correlation between Microbial Population and Oxidative Stability of the Yogurt-Based Tzatziki Salad

Oxidative and Microbial Stability of a Traditional Appetizer: Aubergine Salad

Combination of Pulsed Electric Field and Ultrasound in the Extraction of Polyphenols and Volatile Compounds from Grape Stems

Optimization of Pulsed Electric Field as Standalone “Green” Extraction Procedure for the Recovery of High Value-Added Compounds from Fresh Olive Leaves

Enhancement of Polyphenols Recovery from Rosa canina, Calendula officinalis and Castanea sativa Using Pulsed Electric Field

Pulsed Electric Field and Salvia officinalis L. Leaves: A Successful Combination for the Extraction of High Value Added Compounds

Use of Pulsed Electric Field as a Low-Temperature and High-Performance “Green” Extraction Technique for the Recovery of High Added Value Compounds from Olive Leaves

Collaborators (2)

George Mantanis

Christos Kordulis

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