Chrysanthi Nouska

571 total citations
15 papers, 445 citations indexed

About

Chrysanthi Nouska is a scholar working on Nutrition and Dietetics, Food Science and Plant Science. According to data from OpenAlex, Chrysanthi Nouska has authored 15 papers receiving a total of 445 indexed citations (citations by other indexed papers that have themselves been cited), including 11 papers in Nutrition and Dietetics, 11 papers in Food Science and 6 papers in Plant Science. Recurrent topics in Chrysanthi Nouska's work include Food composition and properties (9 papers), Microbial Metabolites in Food Biotechnology (5 papers) and Probiotics and Fermented Foods (5 papers). Chrysanthi Nouska is often cited by papers focused on Food composition and properties (9 papers), Microbial Metabolites in Food Biotechnology (5 papers) and Probiotics and Fermented Foods (5 papers). Chrysanthi Nouska collaborates with scholars based in Greece, Romania and United Kingdom. Chrysanthi Nouska's co-authors include Stavros Plessas, Eugenia Bezirtzoglou, Athanasios Alexopoulos, Ioanna Mantzourani, Yiannis Kourkoutas, Athina Lazaridou, Costas G. Βiliaderis, Athanasios Karapetsas, Αlex Galanis and Αντωνία Τέρπου and has published in prestigious journals such as Food Chemistry, Food Hydrocolloids and Food Research International.

In The Last Decade

Chrysanthi Nouska

14 papers receiving 434 citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
Chrysanthi Nouska Greece 10 320 204 180 77 32 15 445
Pasquale Catzeddu Italy 14 348 1.1× 315 1.5× 107 0.6× 86 1.1× 38 1.2× 22 530
Federica Manini Italy 8 238 0.7× 214 1.0× 113 0.6× 100 1.3× 32 1.0× 9 393
Ali Zein Alabiden Tlais Italy 12 303 0.9× 163 0.8× 132 0.7× 81 1.1× 38 1.2× 33 472
Pinthip Rumpagaporn Thailand 9 301 0.9× 437 2.1× 177 1.0× 119 1.5× 35 1.1× 16 605
Manel Ziadi Tunisia 12 295 0.9× 119 0.6× 184 1.0× 99 1.3× 47 1.5× 23 454
Joanna Miedzianka Poland 15 319 1.0× 146 0.7× 129 0.7× 147 1.9× 26 0.8× 36 475
Xu Jiao China 9 207 0.6× 162 0.8× 139 0.8× 173 2.2× 19 0.6× 15 467
Douglas W. Olson United States 11 499 1.6× 246 1.2× 231 1.3× 92 1.2× 40 1.3× 22 655
Shanhu Tang China 12 304 0.9× 134 0.7× 227 1.3× 78 1.0× 48 1.5× 20 472
Atif Liaqat Pakistan 10 250 0.8× 130 0.6× 105 0.6× 81 1.1× 25 0.8× 29 398

Countries citing papers authored by Chrysanthi Nouska

Since Specialization
Citations

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

Fields of papers citing papers by Chrysanthi Nouska

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Chrysanthi Nouska

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

All Works

15 of 15 papers shown
1.
Nouska, Chrysanthi, et al.. (2025). Physicochemical and Rheological Characteristics of Monofloral Honeys—Kinetics of Creaming–Crystallization. Foods. 14(10). 1835–1835. 1 indexed citations
2.
Nouska, Chrysanthi, et al.. (2025). Physicochemical and Sensory Evaluation of Spreads Derived from Fruit Processing By-Products. Foods. 14(13). 2224–2224.
3.
4.
Nouska, Chrysanthi, et al.. (2024). Structural and physicochemical properties of sesame cake protein isolates obtained by different extraction methods. Food Hydrocolloids. 151. 109757–109757. 20 indexed citations
5.
Nouska, Chrysanthi, Maria Irakli, Anastasia Lytou, et al.. (2024). Influence of sesame cake on physicochemical, antioxidant and sensorial characteristics of fortified wheat breads. Food Research International. 178. 113980–113980. 16 indexed citations
6.
Nouska, Chrysanthi, Magdalini Hatzikamari, Anthia Matsakidou, Costas G. Βiliaderis, & Athina Lazaridou. (2023). Enhancement of Textural and Sensory Characteristics of Wheat Bread Using a Chickpea Sourdough Fermented with a Selected Autochthonous Microorganism. Foods. 12(16). 3112–3112. 12 indexed citations
7.
Nouska, Chrysanthi, et al.. (2023). Impact of dry sourdough based on a fermented chickpea starter on quality characteristics and shelf life of gluten-free bread. Food Bioscience. 53. 102780–102780. 11 indexed citations
8.
9.
Nouska, Chrysanthi, et al.. (2022). A sourdough process based on fermented chickpea extract as leavening and anti-staling agent for improving the quality of gluten-free breads. Food Research International. 159. 111593–111593. 15 indexed citations
10.
Mantzourani, Ioanna, Chrysanthi Nouska, Αντωνία Τέρπου, et al.. (2018). Production of a Novel Functional Fruit Beverage Consisting of Cornelian Cherry Juice and Probiotic Bacteria. Antioxidants. 7(11). 163–163. 60 indexed citations
11.
Plessas, Stavros, Chrysanthi Nouska, Athanasios Karapetsas, et al.. (2017). Isolation, characterization and evaluation of the probiotic potential of a novel Lactobacillus strain isolated from Feta-type cheese. Food Chemistry. 226. 102–108. 122 indexed citations
12.
Nouska, Chrysanthi, et al.. (2016). Fermentation of Cornus Mas L. Juice for Functional Low Alcoholic Beverage Production. Current Research in Nutrition and Food Science Journal. 4(Special-Issue-October). 119–124. 17 indexed citations
13.
Mantzourani, Ioanna, Chrysanthi Nouska, Athanasios Alexopoulos, et al.. (2016). Production of Low-Alcohol Fruit Beverages Through Fermentation of Pomegranate and Orange Juices with Kefir Grains. Current Research in Nutrition and Food Science Journal. 4(1). 19–26. 23 indexed citations
14.
Plessas, Stavros, Chrysanthi Nouska, Ioanna Mantzourani, et al.. (2016). Microbiological Exploration of Different Types of Kefir Grains. Fermentation. 3(1). 1–1. 133 indexed citations
15.
Nouska, Chrysanthi, Ioanna Mantzourani, Athanasios Alexopoulos, et al.. (2015). Saccharomyces cerevisiae and kefir production using waste pomegranate juice, molasses, and whey. Czech Journal of Food Sciences. 33(3). 277–282. 5 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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