G. Doxastakis

2.4k total citations
42 papers, 1.9k citations indexed

About

G. Doxastakis is a scholar working on Food Science, Ecology, Evolution, Behavior and Systematics and Nutrition and Dietetics. According to data from OpenAlex, G. Doxastakis has authored 42 papers receiving a total of 1.9k indexed citations (citations by other indexed papers that have themselves been cited), including 35 papers in Food Science, 17 papers in Ecology, Evolution, Behavior and Systematics and 11 papers in Nutrition and Dietetics. Recurrent topics in G. Doxastakis's work include Proteins in Food Systems (31 papers), Polysaccharides Composition and Applications (22 papers) and Botanical Research and Chemistry (17 papers). G. Doxastakis is often cited by papers focused on Proteins in Food Systems (31 papers), Polysaccharides Composition and Applications (22 papers) and Botanical Research and Chemistry (17 papers). G. Doxastakis collaborates with scholars based in Greece, United Kingdom and Russia. G. Doxastakis's co-authors include Eleousa A. Makri, Evdoxia M Papalamprou, V. Kiosseoglou, Vassilios Kiosseoglou, Maria Irakli, Costas G. Βiliaderis, Eleni Tsaliki, Chrysoula Tananaki, I. Zafiriadis and P. Sherman and has published in prestigious journals such as Food Chemistry, Carbohydrate Polymers and Food Hydrocolloids.

In The Last Decade

G. Doxastakis

42 papers receiving 1.8k citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
G. Doxastakis Greece 27 1.4k 741 541 382 186 42 1.9k
Sladjana P. Stanojević Serbia 24 1.2k 0.8× 428 0.6× 565 1.0× 127 0.3× 249 1.3× 68 1.9k
V. Kiosseoglou Greece 26 1.8k 1.2× 513 0.7× 253 0.5× 82 0.2× 373 2.0× 48 2.1k
Marı́a Cecilia Puppo Argentina 27 1.7k 1.2× 978 1.3× 374 0.7× 32 0.1× 305 1.6× 77 2.2k
E.S. Humbert Canada 14 1.0k 0.7× 668 0.9× 556 1.0× 41 0.1× 164 0.9× 23 1.4k
E.D. Murray Canada 19 745 0.5× 441 0.6× 294 0.5× 39 0.1× 213 1.1× 40 1.2k
Mustafa Erbaş Türkiye 21 977 0.7× 449 0.6× 359 0.7× 211 0.6× 289 1.6× 73 1.6k
Salem Hamdi Tunisia 19 791 0.6× 183 0.2× 360 0.7× 49 0.1× 72 0.4× 25 1.4k
Muharrem Certel Türkiye 18 642 0.4× 349 0.5× 339 0.6× 163 0.4× 130 0.7× 46 1.1k
Akihiro Nakamura Japan 25 1.4k 1.0× 501 0.7× 780 1.4× 26 0.1× 74 0.4× 54 2.0k
Maria Paciulli Italy 21 813 0.6× 444 0.6× 266 0.5× 25 0.1× 177 1.0× 55 1.3k

Countries citing papers authored by G. Doxastakis

Since Specialization
Citations

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

Fields of papers citing papers by G. Doxastakis

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of G. Doxastakis

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

All Works

20 of 20 papers shown
1.
Papalamprou, Evdoxia M, G. Doxastakis, & Vassilios Kiosseoglou. (2009). Chickpea protein isolates obtained by wet extraction as emulsifying agents. Journal of the Science of Food and Agriculture. 90(2). 304–313. 75 indexed citations
2.
Papalamprou, Evdoxia M, G. Doxastakis, Costas G. Βiliaderis, & V. Kiosseoglou. (2008). Influence of preparation methods on physicochemical and gelation properties of chickpea protein isolates. Food Hydrocolloids. 23(2). 337–343. 96 indexed citations
3.
Makri, Eleousa A. & G. Doxastakis. (2006). Study of emulsions and foams stabilized with Phaseolus vulgaris or Phaseolus coccineus with the addition of xanthan gum or NaCl. Journal of the Science of Food and Agriculture. 86(12). 1863–1870. 15 indexed citations
4.
Papalamprou, Evdoxia M, et al.. (2006). Adsorption at the air–water interface and emulsification properties of grain legume protein derivatives from pea and broad bean. Colloids and Surfaces B Biointerfaces. 53(2). 203–208. 54 indexed citations
5.
Sabanis, Dimitrios, Eleousa A. Makri, & G. Doxastakis. (2006). Effect of durum flour enrichment with chickpea flour on the characteristics of dough and lasagne. Journal of the Science of Food and Agriculture. 86(12). 1938–1944. 84 indexed citations
6.
7.
Makri, Eleousa A. & G. Doxastakis. (2006). Study of emulsions stabilized with Phaseolus vulgaris or Phaseolus coccineus with the addition of Arabic gum, locust bean gum and xanthan gum. Food Hydrocolloids. 20(8). 1141–1152. 51 indexed citations
8.
Kontogiorgos, Vassilis, Costas G. Βiliaderis, V. Kiosseoglou, & G. Doxastakis. (2004). Stability and rheology of egg-yolk-stabilized concentrated emulsions containing cereal β-glucans of varying molecular size. Food Hydrocolloids. 18(6). 987–998. 67 indexed citations
9.
Makri, Eleousa A., Evdoxia M Papalamprou, & G. Doxastakis. (2004). Study of functional properties of seed storage proteins from indigenous European legume crops (lupin, pea, broad bean) in admixture with polysaccharides. Food Hydrocolloids. 19(3). 583–594. 189 indexed citations
10.
Doxastakis, G., et al.. (2003). Large Deformation Properties of Gels and Model Comminuted Meat Products Containing Lupin Protein. Journal of Food Science. 68(4). 1371–1376. 13 indexed citations
11.
Papalamprou, Evdoxia M, et al.. (2003). Functionality of medium molecular weight xanthan gum produced by Xanthomonas Campestris ATCC 1395 in batch culture. Food Research International. 36(5). 425–430. 11 indexed citations
12.
Doxastakis, G., et al.. (2002). Functionality of lupin seed protein isolate in relation to its interfacial behaviour. Food Hydrocolloids. 16(3). 241–247. 50 indexed citations
13.
Doxastakis, G., et al.. (2001). Emulsifying and foaming properties of amaranth seed protein isolates. Colloids and Surfaces B Biointerfaces. 21(1-3). 119–124. 62 indexed citations
14.
Papavergou, E., J.G. Bloukas, & G. Doxastakis. (1999). Effect of lupin seed proteins on quality characteristics of fermented sausages. Meat Science. 52(4). 421–427. 18 indexed citations
15.
Doxastakis, G., et al.. (1999). Lupin flour addition to wheat flour doughs and effect on rheological properties. Food Chemistry. 66(1). 67–73. 137 indexed citations
16.
17.
Doxastakis, G., et al.. (1995). Physico-chemical properties of lupin seed proteins (Lupinus albus, ssp. Graecus). LWT. 28(6). 641–643. 10 indexed citations
18.
Velev, Orlin D., et al.. (1993). Investigation of the mechanisms of stabilization of food emulsions by vegetable proteins. Food Hydrocolloids. 7(1). 55–71. 30 indexed citations
19.
Doxastakis, G., et al.. (1988). Emulsifying properties of tomato seed proteins obtained from processing waste. Sciences des Aliments. 8. 259–267. 8 indexed citations
20.
Doxastakis, G. & P. Sherman. (1986). The interaction of sodium caseinate with monoglyceride and diglyceride at the oil-water interface and its effect on interfacial rheological properties. Colloid & Polymer Science. 264(3). 254–259. 34 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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