Citation Impact
Citing Papers
Food proteins: A review on their emulsifying properties using a structure–function approach
2013 Standout
Recent advances in drying and dehydration of fruits and vegetables: a review
2010 Standout
Bactericidal Activities of Plant Essential Oils and Some of Their Isolated Constituents against Campylobacter jejuni, Escherichia coli, Listeria monocytogenes, and Salmonella enterica
2002 Standout
Essential oils: their antibacterial properties and potential applications in foods—a review
2004 Standout
Optimisation of ultrasound-assisted extraction of oil from papaya seed by response surface methodology: Oil recovery, radical scavenging antioxidant activity, and oxidation stability
2014 Standout
A 21st century technique for food control: Electronic noses
2009 Standout
Essential Oils as Ecofriendly Biopesticides? Challenges and Constraints
2016 Standout
Quinoa: Nutritional, functional, and antinutritional aspects
2015 Standout
A study of the minimum inhibitory concentration and mode of action of oregano essential oil, thymol and carvacrol
2001 Standout
Microwave/air and microwave finish drying of banana
2000
Drying, shrinkage and rehydration characteristics of kiwifruits during hot air and microwave drying
2001 Standout
Microwave food processing—A review
2013 Standout
Influence of an osmotic pre-treatment on structure-property relationships of air-dehydrated tomato slices
2007
Dietary fibre and fibre-rich by-products of food processing: Characterisation, technological functionality and commercial applications: A review
2010 Standout
Droplet characterization and stability of soybean oil/palm kernel olein O/W emulsions with the presence of selected polysaccharides
2008
Oscillatory measurements for salad dressings stabilized with modified starch, xanthan gum, and locust bean gum
2006
Starch digestibility in food matrix: a review
2009 Standout
Effect of solids content and oil load on the microencapsulation process of rosemary essential oil
2014
Development of multiple emulsions based on the repulsive interaction between sodium caseinate and LBG
2011
Colour Measurement and Analysis in Fresh and Processed Foods: A Review
2012 Standout
Approaches to improving the quality of dried fruit and vegetables
1998
Microwave finish drying of (tapioca) starch pearls
2005
EFFECT OF OSMOTIC PRE-TREATMENT AND INFRARED RADIATION ON DRYING RATE AND COLOR CHANGES DURING DRYING OF POTATO AND PINEAPPLE
2001
Drying characteristics and drying quality of carrot using a two-stage microwave process
2004
Kinetics of colour change of kiwifruits during hot air and microwave drying
2001 Standout
Influence of Chemical Extraction on Rheological Behavior, Viscoelastic Properties and Functional Characteristics of Natural Heteropolysaccharide/Protein Polymer from Durio zibethinus Seed
2012
Refractance Window Dehydration Technology: A Novel Contact Drying Method
2007
Moisture Diffusivity Data Compilation in Foodstuffs
1996 Standout
Kinetics of Crude Peroxidase Inactivation and Color Changes of Thermally Treated Seedless Guava (Psidium guajava L.)
2009
Drying of eggplant and selection of a suitable thin layer drying model
2003 Standout
Ecophysiological attributes of Salmonella typhimurium in liquid culture and within a gelatin gel with or without the addition of oregano essential oil
2000
Trends in microwave-related drying of fruits and vegetables
2006 Standout
Effect of concentration and drying processes on color change of grape juice and leather (pestil)
2002
Modelling shrinkage during convective drying of food materials: a review
2003 Standout
Assessment of soy soluble polysaccharide, gum arabic and OSA-Starch as emulsifiers for mayonnaise-like emulsions
2016
Effect of pre‐drying treatment, drying and rehydration on plant tissue properties: A review
1998
Novel modified starch–xanthan gum hydrogels for controlled drug delivery: Synthesis and characterization
2009
Glass transitions and shrinkage during drying and storage of osmosed apple pieces
1998
Superabsorbent hydrogels based on polysaccharides for application in agriculture as soil conditioner and nutrient carrier: A review
2015 Standout
Effects of Combined Osmotic and Microwave Dehydration of Apple on Texture, Microstructure and Rehydration Characteristics
2001
Microwave Finish Drying of Diced Apples in a Spouted Bed
1998
Color Change Kinetics of Okra Undergoing Microwave Drying
2007
Effect of Different Raisin Juice Preparations on Selected Properties of Gluten-Free Bread
2007
Biofuels from microalgae—A review of technologies for production, processing, and extractions of biofuels and co-products
2009 Standout
Nutritive value of pseudocereals and their increasing use as functional gluten-free ingredients
2009
Effect of dietary fibre enrichment on selected properties of gluten-free bread
2009
Challenges and approaches for production of a healthy and functional mayonnaise sauce
2019 Standout
Determination of water content of dried fruits by drying kinetics
1999
Microwave/vacuum drying of model fruit gels
1999
Effects of guar gum and xanthan gum additions on physical and rheological properties of cationic tapioca starch
2005
Works of Athanasios E. Kostaropoulos being referenced
Air-Drying Kinetics of Osmotically Dehydrated Fruits
1995
Microwave Pre‐treatment for Sun‐Dried Raisins
1995
Handbook of Food Processing Equipment
2015
Viscoelastic properties of raisins
1994
Sensory characteristics and iron dialyzability of gluten-free bread fortified with iron
2006
Influence of preparation and storage conditions on texture of xanthan–starch mixtures
2002
DIFFUSION of LOW-MOLECULAR COMPOUNDS IN FOOD MODEL SYSTEMS
1993
INFLUENCE OF SOLUTE TEMPERATURE AND CONCENTRATION ON THE COMBINED OSMOTIC AND AIR DRYING
1999
Xanthan and locust bean gum influence on the rheology and structure of a white model-sauce
2003