Anthoula A. Argyri
About
Anthoula A. Argyri is a scholar working on Food Science, Animal Science and Zoology and Molecular Biology.
According to data from OpenAlex, Anthoula A. Argyri has authored 43 papers receiving a total of 1.9k indexed citations (citations by other indexed papers that have themselves been cited), including 23 papers in Food Science, 19 papers in Animal Science and Zoology and 18 papers in Molecular Biology. Recurrent topics in Anthoula A. Argyri's work include Meat and Animal Product Quality (18 papers), Probiotics and Fermented Foods (17 papers) and Listeria monocytogenes in Food Safety (13 papers). Anthoula A. Argyri is often cited by papers focused on Meat and Animal Product Quality (18 papers), Probiotics and Fermented Foods (17 papers) and Listeria monocytogenes in Food Safety (13 papers). Anthoula A. Argyri collaborates with scholars based in Greece, United Kingdom and Netherlands. Anthoula A. Argyri's co-authors include George‐John E. Nychas, Efstathios Ζ. Panagou, Chrysoula C. Tassou, Nikos Chorianopoulos, Kimon Andreas G. Karatzas, Effie Tsakalidou, Γεωργία Ζουμποπούλου, Olga S. Papadopoulou, Agapi I. Doulgeraki and Athanasios Mallouchos and has published in prestigious journals such as Frontiers in Microbiology, Sensors and Sensors and Actuators B Chemical.
In The Last Decade
Anthoula A. Argyri
43 papers receiving 1.8k citations
Hit Papers
Peers — A (Enhanced Table)
Peers by citation overlap · career bar shows stage (early→late) cites · hero ref
| Name | h | Career | Trend | Papers | Cites | |||||
|---|---|---|---|---|---|---|---|---|---|---|
| Anthoula A. Argyri Greece | 22 | 1.1k | 736 | 584 | 367 | 328 | 43 | 1.9k | ||
| Marı́a Isabel Cambero Rodríguez Spain | 29 | 1.0k 0.9× | 649 0.9× | 1.7k 3.0× | 370 1.0× | 248 0.8× | 109 | 2.8k | ||
| L. Pellegrino Italy | 28 | 1.3k 1.1× | 821 1.1× | 422 0.7× | 380 1.0× | 186 0.6× | 101 | 2.2k | ||
| Aimin Jiang China | 23 | 761 0.7× | 730 1.0× | 280 0.5× | 240 0.7× | 116 0.4× | 48 | 1.6k | ||
| Valente B. Alvárez United States | 21 | 810 0.7× | 235 0.3× | 258 0.4× | 232 0.6× | 160 0.5× | 39 | 1.2k | ||
| L. Franzetti Italy | 20 | 618 0.5× | 420 0.6× | 274 0.5× | 206 0.6× | 173 0.5× | 50 | 1.3k | ||
| Mirna Lúcia Gigante Brazil | 23 | 1.2k 1.0× | 606 0.8× | 275 0.5× | 423 1.2× | 81 0.2× | 68 | 1.6k | ||
| Ana María Vivar Quintana Spain | 25 | 820 0.7× | 297 0.4× | 595 1.0× | 223 0.6× | 181 0.6× | 104 | 1.6k | ||
| Des Walsh Ireland | 20 | 527 0.5× | 256 0.3× | 193 0.3× | 97 0.3× | 158 0.5× | 31 | 1.2k | ||
| Maria Lúcia Guerra Monteiro Brazil | 25 | 942 0.8× | 517 0.7× | 1.0k 1.8× | 328 0.9× | 229 0.7× | 114 | 2.1k | ||
| Nadia Innocente Italy | 25 | 1.1k 1.0× | 773 1.1× | 417 0.7× | 296 0.8× | 109 0.3× | 65 | 1.9k |
Countries citing papers authored by Anthoula A. Argyri
Since
Specialization
Citations
This map shows the geographic impact of Anthoula A. Argyri'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 Anthoula A. Argyri with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Anthoula A. Argyri more than expected).
Fields of papers citing papers by Anthoula A. Argyri
Since
Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences
This network shows the impact of papers produced by Anthoula A. Argyri. 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 Anthoula A. Argyri. The network helps show where Anthoula A. Argyri may publish in the future.
Co-authorship network of co-authors of Anthoula A. Argyri
This figure shows the co-authorship network connecting the top 25 collaborators of Anthoula A. Argyri. A scholar is included among the top collaborators of Anthoula A. Argyri 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 Anthoula A. Argyri. Anthoula A. Argyri is excluded from the visualization to improve readability, since they are connected to all nodes in the network.
All Works
1.
Kiousi, Despoina Eugenia, et al.. (2024). Dissecting the Genetic Basis of the Technological, Functional, and Safety Characteristics of Lacticaseibacillus paracasei SRX10. Microorganisms. 12(1). 93–93.
2.
Doulgeraki, Agapi I., et al.. (2023). Role of Microbial Interactions across Food-Related Bacteria on Biofilm Population and Biofilm Decontamination by a TiO2-Nanoparticle-Based Surfactant. Pathogens. 12(4). 573–573.
3.
Papadopoulou, Olga S., Agapi I. Doulgeraki, Chrysoula C. Tassou, et al.. (2023). Application of multi-functional lactic acid bacteria strains in a pilot scale feta cheese production. Frontiers in Microbiology. 14.
4.
Dourou, Dimitra, Agapi I. Doulgeraki, Anthoula A. Argyri, et al.. (2023). Deciphering the growth responses and genotypic diversity of bioluminescent Photobacterium phosphoreum on chicken meat during aerobic refrigerated storage. International Journal of Food Microbiology. 405. 110334–110334.
5.
Lytou, Anastasia, et al.. (2022). Recent Advances and Applications of Rapid Microbial Assessment from a Food Safety Perspective. Sensors. 22(7). 2800–2800.
6.
Dourou, Dimitra, Αθηνά Γρούντα, Anthoula A. Argyri, et al.. (2021). Rapid Microbial Quality Assessment of Chicken Liver Inoculated or Not With Salmonella Using FTIR Spectroscopy and Machine Learning. Frontiers in Microbiology. 11. 623788–623788.
7.
Papadopoulou, Olga S., et al.. (2021). Use of Fourier Transform Infrared Spectroscopy for Monitoring the Shelf Life and Safety of Yogurts Supplemented With a Lactobacillus plantarum Strain With Probiotic Potential. Frontiers in Microbiology. 12. 678356–678356.
8.
Paramithiotis, Spiros, Marios Mataragas, Loulouda Bosnea, et al.. (2020). Microbial Ecology of Greek Wheat Sourdoughs, Identified by a Culture-Dependent and a Culture-Independent Approach. Foods. 9(11). 1603–1603.
9.
Doulgeraki, Agapi I., et al.. (2020). Exploring the Bacterial Communities of the Kaiafas Thermal Spring Anigrides Nymphes in Greece Prior to Rehabilitation Actions. International Journal of Environmental Research and Public Health. 17(23). 9133–9133.
10.
Argyri, Anthoula A., et al.. (2020). Alicyclobacillus acidoterrestris Strain Variability in the Inactivation Kinetics of Spores in Orange Juice by Temperature-Assisted High Hydrostatic Pressure. Applied Sciences. 10(21). 7542–7542.
11.
Papadopoulou, Olga S., et al.. (2018). Greek functional Feta cheese: Enhancing quality and safety using a Lactobacillus plantarum strain with probiotic potential. Food Microbiology. 74. 21–33.
12.
Pavli, Foteini, Anthoula A. Argyri, George‐John E. Nychas, Chrysoula C. Tassou, & Nikos Chorianopoulos. (2017). Use of Fourier transform infrared spectroscopy for monitoring the shelf life of ham slices packed with probiotic supplemented edible films after treatment with high pressure processing. Food Research International. 106. 1061–1068.
13.
Argyri, Anthoula A., Olga S. Papadopoulou, Aspasia Nisiotou, Chrysoula C. Tassou, & Nikos Chorianopoulos. (2017). Effect of high pressure processing on the survival of Salmonella Enteritidis and shelf-life of chicken fillets. Food Microbiology. 70. 55–64.
14.
Pavli, Foteini, Anthoula A. Argyri, & Olga S. Papadopoulou. (2016). Probiotic Potential of Lactic Acid Bacteria from Traditional Fermented Dairy and Meat Products: Assessment by In Vitro Tests and Molecular Characterization. OAR@UM (University of Malta). 4(3).
15.
Argyri, Anthoula A., et al.. (2014). Effect of High Hydrostatic Pressure Processing on Microbiological Shelf-Life and Quality of Fruits Pretreated with Ascorbic Acid or SnCl2. BioMed Research International. 2014. 1–9.
16.
Argyri, Anthoula A., Aspasia Nisiotou, Athanasios Mallouchos, Efstathios Ζ. Panagou, & Chrysoula C. Tassou. (2013). Performance of two potential probiotic Lactobacillus strains from the olive microbiota as starters in the fermentation of heat shocked green olives. International Journal of Food Microbiology. 171. 68–76.
17.
Argyri, Anthoula A., Roger M. Jarvis, David C. Wedge, et al.. (2012). A comparison of Raman and FT-IR spectroscopy for the prediction of meat spoilage. Food Control. 29(2). 461–470.
18.
Argyri, Anthoula A., Γεωργία Ζουμποπούλου, Kimon Andreas G. Karatzas, et al.. (2012). Selection of potential probiotic lactic acid bacteria from fermented olives by in vitro tests. Food Microbiology. 33(2). 282–291.
19.
Argyri, Anthoula A., et al.. (2011). Potential of a simple HPLC-based approach for the identification of the spoilage status of minced beef stored at various temperatures and packaging systems. International Journal of Food Microbiology. 150(1). 25–33.
20.
Panagou, Efstathios Ζ., Fady Mohareb, Anthoula A. Argyri, Conrad Bessant, & George‐John E. Nychas. (2010). A comparison of artificial neural networks and partial least squares modelling for the rapid detection of the microbial spoilage of beef fillets based on Fourier transform infrared spectral fingerprints. Food Microbiology. 28(4). 782–790.
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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