A. Koutsaftakis

505 total citations
14 papers, 413 citations indexed

About

A. Koutsaftakis is a scholar working on Organic Chemistry, Food Science and Plant Science. According to data from OpenAlex, A. Koutsaftakis has authored 14 papers receiving a total of 413 indexed citations (citations by other indexed papers that have themselves been cited), including 13 papers in Organic Chemistry, 7 papers in Food Science and 3 papers in Plant Science. Recurrent topics in A. Koutsaftakis's work include Edible Oils Quality and Analysis (13 papers), Essential Oils and Antimicrobial Activity (4 papers) and Horticultural and Viticultural Research (3 papers). A. Koutsaftakis is often cited by papers focused on Edible Oils Quality and Analysis (13 papers), Essential Oils and Antimicrobial Activity (4 papers) and Horticultural and Viticultural Research (3 papers). A. Koutsaftakis collaborates with scholars based in Greece and United Kingdom. A. Koutsaftakis's co-authors include F. Kotsifaki, E. Stefanoudaki, John L. Harwood, S. A. Vekiari, K. Chartzoulakis, P. Papadopoulou, Marco Di Girolamo and Franca Angerosa and has published in prestigious journals such as Food Chemistry, Journal of the Science of Food and Agriculture and Journal of the American Oil Chemists Society.

In The Last Decade

A. Koutsaftakis

14 papers receiving 385 citations

Peers — A (Enhanced Table)

Peers by citation overlap · career bar shows stage (early→late) cites · hero ref

Name	h						Papers	Cites
A. Koutsaftakis Greece	9	354	197	135	96	88	14	413
F. Kotsifaki Greece	7	308 0.9×	163 0.8×	106 0.8×	101 1.1×	84 1.0×	10	364
Arnaldo Serraiocco Italy	12	431 1.2×	301 1.5×	134 1.0×	162 1.7×	42 0.5×	15	542
Douja Daoud Ben Miled Tunisia	5	314 0.9×	195 1.0×	117 0.9×	137 1.4×	30 0.3×	8	458
J. Sánchez Spain	9	314 0.9×	169 0.9×	76 0.6×	152 1.6×	71 0.8×	13	388
Hédia Manai‐Djebali Tunisia	11	447 1.3×	317 1.6×	127 0.9×	206 2.1×	90 1.0×	22	527
Faouzia Mahjoub Haddada Tunisia	10	323 0.9×	247 1.3×	100 0.7×	159 1.7×	46 0.5×	17	405
Dhouha Krichène Tunisia	11	504 1.4×	305 1.5×	146 1.1×	224 2.3×	78 0.9×	14	577
Marina Lukić Croatia	10	271 0.8×	166 0.8×	83 0.6×	105 1.1×	58 0.7×	24	371
Brígida Jiménez Spain	10	451 1.3×	253 1.3×	109 0.8×	208 2.2×	79 0.9×	11	563
Francisca Gutiérrez Spain	9	470 1.3×	294 1.5×	126 0.9×	241 2.5×	46 0.5×	10	642

Countries citing papers authored by A. Koutsaftakis

Since Specialization

Citations

This map shows the geographic impact of A. Koutsaftakis'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 A. Koutsaftakis with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites A. Koutsaftakis more than expected).

Fields of papers citing papers by A. Koutsaftakis

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by A. Koutsaftakis. 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 A. Koutsaftakis. The network helps show where A. Koutsaftakis may publish in the future.

Co-authorship network of co-authors of A. Koutsaftakis

This figure shows the co-authorship network connecting the top 25 collaborators of A. Koutsaftakis. A scholar is included among the top collaborators of A. Koutsaftakis 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 A. Koutsaftakis. A. Koutsaftakis is excluded from the visualization to improve readability, since they are connected to all nodes in the network.

All Works

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14 of 14 papers shown

Stefanoudaki, E., A. Koutsaftakis, & John L. Harwood. (2011). Influence of malaxation conditions on characteristic qualities of olive oil. Food Chemistry. 127(4). 1481–1486. 48 indexed citations

Vekiari, S. A., P. Papadopoulou, & A. Koutsaftakis. (2002). Comparison of different olive oil extraction systems and the effect of storage conditions on the quality of the virgin olive oil. Grasas y Aceites. 53(3). 324–329. 19 indexed citations

Vekiari, S. A. & A. Koutsaftakis. (2002). The effect of different processing stages of olive fruit on the extracted olive oil polyphenol content. Grasas y Aceites. 53(3). 304–308. 18 indexed citations

Koutsaftakis, A., et al.. (2002). EFFECT OF OLIVE CRUSHING PARAMETERS ON THE QUALITATIVE CHARACTERISTICS OF VIRGIN OLIVE OIL. Acta Horticulturae. 645–648. 5 indexed citations

Chartzoulakis, K., et al.. (2001). Effect of drought stress on qualitative characteristics of olive oil of cv Koroneiki. Grasas y Aceites. 52(3-4). 202–206. 38 indexed citations

Koutsaftakis, A., et al.. (2000). Estudio sobre las variaciones de determinados parámetros químicos y de los componentes menores de los aceites de oliva virgen obtenidos de aceitunas recolectadas en distintas fases de maduración. 22–27. 12 indexed citations

Kotsifaki, F., et al.. (2000). Sensory and chemical profiles of three European olive varieties (Olea europea L); an approach for the characterisation and authentication of the extracted oils. Journal of the Science of Food and Agriculture. 80(3). 381–389. 43 indexed citations

Stefanoudaki, E., A. Koutsaftakis, F. Kotsifaki, Franca Angerosa, & Marco Di Girolamo. (1999). QUALITY CHARACTERISTICS OF OLIVE OILS OF DUAL-PHASE, TRI-PHASE DECANTERS AND LABORATORY MILL. Acta Horticulturae. 705–708. 6 indexed citations

Stefanoudaki, E., F. Kotsifaki, & A. Koutsaftakis. (1999). Classification of virgin olive oils of the two major cretan cultivars based on their fatty acid composition. Journal of the American Oil Chemists Society. 76(5). 623–626. 104 indexed citations

10.

Koutsaftakis, A., F. Kotsifaki, & E. Stefanoudaki. (1999). Effect of extraction system, stage of ripeness, and kneading temperature on the sterol composition of virgin olive oils. Journal of the American Oil Chemists Society. 76(12). 1477–1481. 66 indexed citations

11.

Stefanoudaki, E., A. Koutsaftakis, & F. Kotsifaki. (1999). EFFECT OF MICROWAVE HEATING ON FATTY ACID COMPOSITION AND QUALITY CHARACTERISTICS OF VIRGIN OLIVE OIL, CORN OIL AND SUNFLOWER OIL. Acta Horticulturae. 671–676. 1 indexed citations

12.

Kotsifaki, F., et al.. (1997). The potential of HPLC triglyceride profiles for the classification of cretan olive oils. Food Chemistry. 60(3). 425–432. 51 indexed citations

13.

Koutsaftakis, A., et al.. (1990). EVALUATION OF FUNCTIONAL CAPABILITIES OF DIFFERENT TYPES OF CENTRIFUGAL OIL EXTRACTION SYSTEMS. Acta Horticulturae. 465–468. 1 indexed citations

14.

Koutsaftakis, A., et al.. (1985). The effect of processing systems Pieralisi, Hiller and Papanelli (Sinolea-Decanter) on olive oil quality. Grasas y Aceites. 36(3). 165–170. 1 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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