Ioanna Mandala

4.7k total citations
90 papers, 3.6k citations indexed

About

Ioanna Mandala is a scholar working on Food Science, Nutrition and Dietetics and Plant Science. According to data from OpenAlex, Ioanna Mandala has authored 90 papers receiving a total of 3.6k indexed citations (citations by other indexed papers that have themselves been cited), including 72 papers in Food Science, 50 papers in Nutrition and Dietetics and 20 papers in Plant Science. Recurrent topics in Ioanna Mandala's work include Polysaccharides Composition and Applications (48 papers), Food composition and properties (46 papers) and Proteins in Food Systems (30 papers). Ioanna Mandala is often cited by papers focused on Polysaccharides Composition and Applications (48 papers), Food composition and properties (46 papers) and Proteins in Food Systems (30 papers). Ioanna Mandala collaborates with scholars based in Greece, Spain and Brazil. Ioanna Mandala's co-authors include Athanasios E. Kostaropoulos, Styliani Protonotariou, S. Yanniotis, Apostolis Koutinas, Nikolaos Kopsahelis, Paraskevi Paximada, Vasiliki Evageliou, Erminta Tsouko, Κleopatra Tsatsaragkou and Olga Kaltsa and has published in prestigious journals such as SHILAP Revista de lepidopterología, Journal of Agricultural and Food Chemistry and Food Chemistry.

In The Last Decade

Ioanna Mandala

89 papers receiving 3.5k citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
Ioanna Mandala Greece 35 2.3k 1.7k 814 808 351 90 3.6k
Qunyi Tong China 33 2.3k 1.0× 1.2k 0.7× 1.0k 1.2× 970 1.2× 334 1.0× 92 3.7k
Xingxun Liu China 42 2.0k 0.9× 2.4k 1.5× 1.6k 2.0× 914 1.1× 654 1.9× 127 5.0k
Dudsadee Uttapap Thailand 33 1.8k 0.8× 2.0k 1.2× 506 0.6× 746 0.9× 379 1.1× 93 3.4k
Jie Zhu China 34 1.3k 0.6× 1.0k 0.6× 1.0k 1.3× 443 0.5× 371 1.1× 78 3.1k
Mahsa Majzoobi Iran 33 2.2k 0.9× 1.9k 1.1× 619 0.8× 861 1.1× 198 0.6× 148 3.6k
Suvendu Bhattacharya India 29 2.4k 1.0× 1.4k 0.8× 408 0.5× 859 1.1× 230 0.7× 98 3.6k
Binjia Zhang China 43 3.4k 1.5× 3.6k 2.2× 1.2k 1.5× 1.0k 1.3× 356 1.0× 152 5.6k
Lesław Juszczak Poland 44 2.7k 1.2× 2.3k 1.4× 1.0k 1.2× 935 1.2× 203 0.6× 156 4.9k
Arash Koocheki Iran 44 4.3k 1.9× 1.7k 1.0× 1.5k 1.8× 1.8k 2.2× 275 0.8× 161 6.0k
Athina Lazaridou Greece 35 3.1k 1.3× 2.7k 1.6× 547 0.7× 1.6k 1.9× 266 0.8× 101 4.9k

Countries citing papers authored by Ioanna Mandala

Since Specialization
Citations

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

Fields of papers citing papers by Ioanna Mandala

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Ioanna Mandala

This figure shows the co-authorship network connecting the top 25 collaborators of Ioanna Mandala. A scholar is included among the top collaborators of Ioanna Mandala 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 Ioanna Mandala. Ioanna Mandala 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.
Lazou, Andriana Ε., Panagiota‐Kyriaki Revelou, Petros Α. Tarantilis, et al.. (2024). Effect of the storage process on quality characteristics of hemp‐enriched “tsoureki” a rich‐dough baked Greek product. Journal of Food Science. 89(6). 3230–3247. 1 indexed citations
2.
Paximada, Paraskevi, et al.. (2024). Assembly of spherical-shaped resistant starch nanoparticles to the oil droplet surface promotes the formation of stable oil in water Pickering emulsions. Food Hydrocolloids. 151. 109775–109775. 30 indexed citations
3.
Papadaki, Aikaterini, Vasiliki Kachrimanidou, Ioanna Mandala, & Nikolaos Kopsahelis. (2024). Valorization of Spent Coffee Grounds Oil for the Production of Wax Esters: Enzymatic Synthesis and Application in Olive Oil Oleogels. Gels. 10(12). 817–817. 1 indexed citations
4.
Tsatsaragkou, Κleopatra, Ioanna Mandala, & Nikolaos G. Stoforos. (2023). Fermentation Kinetics of Gluten-Free Breads: The Effect of Carob Fraction and Water Content. Foods. 12(9). 1809–1809. 5 indexed citations
5.
Protonotariou, Styliani, et al.. (2023). Evaluating agromorphological traits of Greek wheat landraces and exploring their potential for bread and pasta making based on seed physical properties. SHILAP Revista de lepidopterología. 4(8). 37–54. 1 indexed citations
6.
Mandala, Ioanna, et al.. (2023). Starch physical treatment, emulsion formation, stability, and their applications. Carbohydrate Polymers. 305. 120554–120554. 28 indexed citations
7.
Mandala, Ioanna, et al.. (2023). Blends of Cactus Cladode Powder with Corn Starch, Milk Proteins and Gelatin: Rheological Evaluation and Application to a Soup Model. Food and Bioprocess Technology. 16(6). 1343–1355. 5 indexed citations
8.
Pateraki, Chrysanthi, Μaria V. Chatziathanasiadou, Nikolaos A. Parisis, et al.. (2021). Chemical Profiling, Bioactivity Evaluation and the Discovery of a Novel Biopigment Produced by Penicillium purpurogenum CBS 113139. Molecules. 27(1). 69–69. 5 indexed citations
9.
Paximada, Paraskevi, et al.. (2020). Effect of rheological and structural properties of bacterial cellulose fibrils and whey protein biocomposites on electrosprayed food-grade particles. Carbohydrate Polymers. 241. 116319–116319. 31 indexed citations
10.
Protonotariou, Styliani, Christos Ritzoulis, & Ioanna Mandala. (2020). Jet milling conditions impact on wheat flour particle size. Journal of Food Engineering. 294. 110418–110418. 21 indexed citations
11.
Protonotariou, Styliani, et al.. (2020). Physical properties and sensory evaluation of bread containing micronized whole wheat flour. Food Chemistry. 318. 126497–126497. 57 indexed citations
12.
Papadaki, Aikaterini, Nikolaos Kopsahelis, Athanasios Mallouchos, Ioanna Mandala, & Apostolis Koutinas. (2019). Bioprocess development for the production of novel oleogels from soybean and microbial oils. Food Research International. 126. 108684–108684. 32 indexed citations
13.
Evageliou, Vasiliki, et al.. (2019). Encapsulation of EGCG and esterified EGCG derivatives in double emulsions containing Whey Protein Isolate, Bacterial Cellulose and salt. Food Chemistry. 281. 171–177. 35 indexed citations
14.
Drakos, Antonios, et al.. (2018). Physical and textural properties of biscuits containing jet milled rye and barley flour. Journal of Food Science and Technology. 56(1). 367–375. 29 indexed citations
15.
Mandala, Ioanna, et al.. (2018). Modeling the rheological properties of currant paste as a function of plasticizers concentration, storage temperature and time and process temperature. Food Research International. 116. 1357–1365. 4 indexed citations
16.
Drakos, Antonios, G. Kyriakakis, Vasiliki Evageliou, et al.. (2016). Influence of jet milling and particle size on the composition, physicochemical and mechanical properties of barley and rye flours. Food Chemistry. 215. 326–332. 113 indexed citations
17.
Paximada, Paraskevi, et al.. (2016). Structural modification of bacterial cellulose fibrils under ultrasonic irradiation. Carbohydrate Polymers. 150. 5–12. 48 indexed citations
18.
Protonotariou, Styliani, et al.. (2015). Jet milling effect on wheat flour characteristics and starch hydrolysis. Journal of Food Science and Technology. 53(1). 784–791. 46 indexed citations
19.
Kiskini, Alexandra, María Kapsokefalou, S. Yanniotis, & Ioanna Mandala. (2010). Effect of different iron compounds on wheat and gluten‐free breads. Journal of the Science of Food and Agriculture. 90(7). 1136–1145. 14 indexed citations
20.
Mandala, Ioanna, et al.. (2005). The sensory attributes of cakes containing large numbers of low sugar raisins, as evaluated by consumers and a trained sensory panel. International Journal of Food Science & Technology. 40(7). 759–769. 6 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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