D. Boskou

1.0k total citations
10 papers, 722 citations indexed

About

D. Boskou is a scholar working on Food Science, Organic Chemistry and Molecular Biology. According to data from OpenAlex, D. Boskou has authored 10 papers receiving a total of 722 indexed citations (citations by other indexed papers that have themselves been cited), including 7 papers in Food Science, 4 papers in Organic Chemistry and 2 papers in Molecular Biology. Recurrent topics in D. Boskou's work include Edible Oils Quality and Analysis (4 papers), Fermentation and Sensory Analysis (2 papers) and Essential Oils and Antimicrobial Activity (2 papers). D. Boskou is often cited by papers focused on Edible Oils Quality and Analysis (4 papers), Fermentation and Sensory Analysis (2 papers) and Essential Oils and Antimicrobial Activity (2 papers). D. Boskou collaborates with scholars based in Greece. D. Boskou's co-authors include María Z. Tsimidou, Anastassios N. Troganis, Vassiliki Exarchou, Ioannis P. Gerothanassis, Nikolaos Nenadis, G. D. Papadopoulos, Adamantini Paraskevopoulou, Despina Paraskevopoulou, E. Papavergou and Maria Kanellaki and has published in prestigious journals such as Journal of Agricultural and Food Chemistry, Food Chemistry and Food Research International.

In The Last Decade

D. Boskou

10 papers receiving 664 citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
D. Boskou Greece 10 401 310 194 186 169 10 722
Narasimhan Ramarathnam Japan 11 376 0.9× 455 1.5× 334 1.7× 145 0.8× 177 1.0× 13 877
Zuzana Réblová Czechia 13 326 0.8× 308 1.0× 166 0.9× 305 1.6× 113 0.7× 38 789
György Karlovits Poland 13 260 0.6× 354 1.1× 164 0.8× 315 1.7× 139 0.8× 14 764
Pekka Lehtonen Finland 13 383 1.0× 269 0.9× 208 1.1× 57 0.3× 280 1.7× 31 826
Airidas Dapkevicius Portugal 11 542 1.4× 463 1.5× 473 2.4× 143 0.8× 294 1.7× 14 1.0k
D. Madhavi India 12 195 0.5× 353 1.1× 242 1.2× 121 0.7× 291 1.7× 23 878
Fotini N. Salta Greece 11 398 1.0× 410 1.3× 150 0.8× 456 2.5× 78 0.5× 11 811
Lise R. Nissen United Kingdom 5 254 0.6× 408 1.3× 132 0.7× 162 0.9× 96 0.6× 5 727
M. Teresa Satué-Gracia United States 9 250 0.6× 351 1.1× 130 0.7× 147 0.8× 150 0.9× 9 731
Z. Piñeiro Spain 15 441 1.1× 449 1.4× 247 1.3× 66 0.4× 144 0.9× 22 800

Countries citing papers authored by D. Boskou

Since Specialization
Citations

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

Fields of papers citing papers by D. Boskou

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of D. Boskou

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

All Works

10 of 10 papers shown
1.
Paraskevopoulou, Despina, D. Boskou, & Adamantini Paraskevopoulou. (2006). Oxidative stability of olive oil–lemon juice salad dressings stabilized with polysaccharides. Food Chemistry. 101(3). 1197–1204. 76 indexed citations
2.
Athanasiadis, I., D. Boskou, Maria Kanellaki, V. Kiosseoglou, & A. A. Koutinas. (2002). Whey Liquid Waste of the Dairy Industry as Raw Material for Potable Alcohol Production by Kefir Granules. Journal of Agricultural and Food Chemistry. 50(25). 7231–7234. 38 indexed citations
3.
Exarchou, Vassiliki, Nikolaos Nenadis, María Z. Tsimidou, et al.. (2002). Antioxidant Activities and Phenolic Composition of Extracts from Greek Oregano, Greek Sage, and Summer Savory. Journal of Agricultural and Food Chemistry. 50(19). 5294–5299. 315 indexed citations
4.
Athanasiadis, I., D. Boskou, Maria Kanellaki, & A. A. Koutinas. (2000). Effect of Carbohydrate Substrate on Fermentation by Kefir Yeast Supported on Delignified Cellulosic Materials. Journal of Agricultural and Food Chemistry. 49(2). 658–663. 29 indexed citations
5.
Athanasiadis, I., D. Boskou, Maria Kanellaki, & Αθανάσιος Α. Κουτίνας. (1999). Low-Temperature Alcoholic Fermentation by Delignified Cellulosic Material Supported Cells of Kefir Yeast. Journal of Agricultural and Food Chemistry. 47(10). 4474–4477. 16 indexed citations
6.
Gerothanassis, Ioannis P., Vassiliki Exarchou, Vasiliki Lagouri, et al.. (1998). Methodology for Identification of Phenolic Acids in Complex Phenolic Mixtures by High-Resolution Two-Dimensional Nuclear Magnetic Resonance. Application to Methanolic Extracts of Two Oregano Species. Journal of Agricultural and Food Chemistry. 46(10). 4185–4192. 53 indexed citations
7.
Tsimidou, María Z., et al.. (1996). On the determination of minor phenolic acids of virgin olive oil by RP-HPLC. Grasas y Aceites. 47(3). 151–157. 38 indexed citations
8.
Tsimidou, María Z., E. Papavergou, & D. Boskou. (1995). Evaluation of oregano antioxidant activity in mackerel oil. Food Research International. 28(4). 431–433. 60 indexed citations
9.
Tsimidou, María Z., G. D. Papadopoulos, & D. Boskou. (1992). Determination of phenolic compounds in virgin olive oil by reversed-phase HPLC with emphasis on UV detection. Food Chemistry. 44(1). 53–60. 81 indexed citations
10.
Boskou, D., et al.. (1991). Chemical interesterification of olive oil‐tristearin blends for margarines. International Journal of Food Science & Technology. 26(5). 451–456. 16 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.

Explore authors with similar magnitude of impact

Breakdown of academic impact, for papers by Narasimhan Ramarathnam Breakdown of academic impact, for papers by Zuzana Réblová Breakdown of academic impact, for papers by György Karlovits Breakdown of academic impact, for papers by Pekka Lehtonen Breakdown of academic impact, for papers by Airidas Dapkevicius Breakdown of academic impact, for papers by D. Madhavi Breakdown of academic impact, for papers by Fotini N. Salta Breakdown of academic impact, for papers by Lise R. Nissen Breakdown of academic impact, for papers by M. Teresa Satué-Gracia Breakdown of academic impact, for papers by Z. Piñeiro
Rankless by CCL
2026