Nikolaos Nikoloudakis
Affiliations: | 2013 | Durham University, Durham, England, United Kingdom |
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Parents
Sign in to add mentor| Thomas Shanks | grad student | 2013 | Durham University | |
| (Exploring cosmology and structure formation via high-z galaxies) | ||||
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Publications
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| Athinodorou F, Foukas P, Tsaniklidis G, et al. (2021) Morphological Diversity, Genetic Characterization, and Phytochemical Assessment of the Cypriot Tomato Germplasm. Plants (Basel, Switzerland). 10 |
| Nasiri A, Taheri-Garavand A, Fanourakis D, et al. (2021) Automated Grapevine Cultivar Identification via Leaf Imaging and Deep Convolutional Neural Networks: A Proof-of-Concept Study Employing Primary Iranian Varieties. Plants (Basel, Switzerland). 10 |
| Taheri-Garavand A, Nasiri A, Fanourakis D, et al. (2021) Automated In Situ Seed Variety Identification via Deep Learning: A Case Study in Chickpea. Plants (Basel, Switzerland). 10 |
| Kanetis L, Pittas L, Nikoloudakis N, et al. (2021) Characterization of populations in Cyprus, the southernmost potato-producing European country. Plant Disease |
| Nikoloudakis N, Pappi P, Markakis EA, et al. (2020) Structural Diversity and Highly Specific Host-Pathogen Transcriptional Regulation of Defensin Genes Is Revealed in Tomato. International Journal of Molecular Sciences. 21 |
| Grigoriou A, Tsaniklidis G, Hagidimitriou M, et al. (2020) The Cypriot Indigenous Grapevine Germplasm Is a Multi-Clonal Varietal Mixture. Plants (Basel, Switzerland). 9 |
| Fanourakis D, Aliniaeifard S, Sellin A, et al. (2020) Stomatal behavior following mid- or long-term exposure to high relative air humidity: A review. Plant Physiology and Biochemistry : Ppb. 153: 92-105 |
| Fanourakis D, Nikoloudakis N, Pappi P, et al. (2020) The Role of Proteases in Determining Stomatal Development and Tuning Pore Aperture: A Review. Plants (Basel, Switzerland). 9 |
| Tsaniklidis G, Pappi P, Tsafouros A, et al. (2020) Polyamine homeostasis in tomato biotic/abiotic stress cross-tolerance. Gene. 727: 144230 |
| Anagnostopoulos DA, Goulas V, Xenofontos E, et al. (2019) Benefits of the Use of Lactic Acid Bacteria Starter in Green Cracked Cypriot Table Olives Fermentation. Foods (Basel, Switzerland). 9 |