H MALLATOU

673 total citations
16 papers, 524 citations indexed

About

H MALLATOU is a scholar working on Food Science, Molecular Biology and Animal Science and Zoology. According to data from OpenAlex, H MALLATOU has authored 16 papers receiving a total of 524 indexed citations (citations by other indexed papers that have themselves been cited), including 16 papers in Food Science, 7 papers in Molecular Biology and 7 papers in Animal Science and Zoology. Recurrent topics in H MALLATOU's work include Probiotics and Fermented Foods (14 papers), Proteins in Food Systems (8 papers) and Meat and Animal Product Quality (7 papers). H MALLATOU is often cited by papers focused on Probiotics and Fermented Foods (14 papers), Proteins in Food Systems (8 papers) and Meat and Animal Product Quality (7 papers). H MALLATOU collaborates with scholars based in Greece. H MALLATOU's co-authors include Eleni C. Pappa, Christophoros P. Pappas, L.P. Voutsinas, Efthymia Kondyli, E. Alichanidis, Vassiliki A. Boumba, Theofilos Massouras, T. A. Albanis, I. Kandarakis and Athanasia Kakouri and has published in prestigious journals such as The Science of The Total Environment, Food Chemistry and Journal of Food Engineering.

In The Last Decade

H MALLATOU

16 papers receiving 475 citations

Peers

H MALLATOU

ASZ

ACS

Foster B. Wardlaw United States

Josefa González Prieto Spain

Harun Kesenkaş Türkiye

Tomislav Pogačić Croatia

A. Matarante Italy

Rahmat Attaie United States

Izabela Dmytrów Poland

Agata Znamirowska Poland

G. Steiger Germany

Frieda Eliskases‐Lechner Austria

Foster B. Wardlaw United States

H MALLATOU

186 ×0.4

400 ×1.6

ASZ

203 ×0.8

72 ×0.9

22 ×0.6

ACS

Citations per year, relative to H MALLATOU H MALLATOU (= 1×) peers Foster B. Wardlaw

Countries citing papers authored by H MALLATOU

Since Specialization

Citations

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

Fields of papers citing papers by H MALLATOU

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of H MALLATOU

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

All Works

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16 of 16 papers shown

MALLATOU, H, et al.. (2012). Study of proteolysis, lipolysis and volatile profile of a traditional Greek goat cheese (Xinotyri) during ripening. Small Ruminant Research. 105(1-3). 193–201. 76 indexed citations

MALLATOU, H, et al.. (2008). Physicochemical, microbiological and sensory changes during ripening and storage of Xinotyri, a traditional Greek cheese from raw goat's milk. International Journal of Dairy Technology. 61(3). 229–236. 34 indexed citations

Massouras, Theofilos, Eleni C. Pappa, & H MALLATOU. (2006). Headspace analysis of volatile flavour compounds of teleme cheese made from sheep and goat milk. International Journal of Dairy Technology. 59(4). 250–256. 36 indexed citations

Pappa, Eleni C., I. Kandarakis, & H MALLATOU. (2006). Effect of different types of milks and cultures on the rheological characteristics of Teleme cheese. Journal of Food Engineering. 79(1). 143–149. 28 indexed citations

MALLATOU, H & Eleni C. Pappa. (2005). Comparison of the characteristics of teleme cheese made from ewe's, goat's and cow's milk or a mixture of ewe's and goat's milk. International Journal of Dairy Technology. 58(3). 158–163. 15 indexed citations

MALLATOU, H, Eleni C. Pappa, & Vassiliki A. Boumba. (2004). Proteolysis in Teleme cheese made from ewes’, goats’ or a mixture of ewes’ and goats’ milk. International Dairy Journal. 14(11). 977–987. 59 indexed citations

MALLATOU, H, et al.. (2003). Changes in free fatty acids during ripening of Teleme cheese made with ewes’, goats’, cows’ or a mixture of ewes’ and goats’ milk. International Dairy Journal. 13(2-3). 211–219. 71 indexed citations

MALLATOU, H, Christophoros P. Pappas, & T. A. Albanis. (2002). Behaviour of pesticides lindane and methyl parathion during manufacture, ripening and storage of feta cheese. International Journal of Dairy Technology. 55(4). 211–216. 4 indexed citations

Kaminarides, Stelios, et al.. (2000). Comparison of the characteristics of halloumi cheese made from ovine milk, caprine milk or mixtures of these milks. International Journal of Dairy Technology. 53(3). 100–105. 20 indexed citations

10.

MALLATOU, H, Christophoros P. Pappas, Efthymia Kondyli, & T. A. Albanis. (1997). Pesticide residues in milk and cheeses from Greece. The Science of The Total Environment. 196(2). 111–117. 34 indexed citations

11.

Pappas, Christophoros P., Efthymia Kondyli, L.P. Voutsinas, & H MALLATOU. (1996). Effects of starter level, draining time and aging on the physicochemical, organoleptic and rheological properties of feta cheese. International Journal of Dairy Technology. 49(3). 73–78. 41 indexed citations

12.

Pappas, Christophoros P., Efthymia Kondyli, L.P. Voutsinas, & H MALLATOU. (1996). Effects of salting method and storage time on composition and quality of feta cheese. International Journal of Dairy Technology. 49(4). 113–118. 31 indexed citations

13.

Voutsinas, L.P., M.C Katsiari, Christophoros P. Pappas, & H MALLATOU. (1995). Production of brined soft cheese from frozen ultrafiltered sheep's milk. Part 1. Physicochemical, microbiological and physical stability properties of concentrates. Food Chemistry. 52(3). 227–233. 11 indexed citations

14.

Voutsinas, L.P., M.C Katsiari, Christophoros P. Pappas, & H MALLATOU. (1995). Production of brined soft cheese from frozen ultrafiltered sheep's milk. Part 2 compositional, physicochemical, microbiological and organoleptic properties of cheese. Food Chemistry. 52(3). 235–247. 8 indexed citations

15.

Pappas, Christophoros P., Efthymia Kondyli, L.P. Voutsinas, & H MALLATOU. (1994). Effect of standardization of ewes' milk for ratio on the composition, sensory and rheological properties of Feta cheese. International Dairy Journal. 4(8). 763–778. 17 indexed citations

16.

MALLATOU, H, Christophoros P. Pappas, & L.P. Voutsinas. (1994). Manufacture of feta cheese from sheep's milk, goats' milk or mixtures of these milks. International Dairy Journal. 4(7). 641–664. 39 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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