Kali Kotsiou

837 total citations
25 papers, 598 citations indexed

About

Kali Kotsiou is a scholar working on Food Science, Nutrition and Dietetics and Plant Science. According to data from OpenAlex, Kali Kotsiou has authored 25 papers receiving a total of 598 indexed citations (citations by other indexed papers that have themselves been cited), including 20 papers in Food Science, 16 papers in Nutrition and Dietetics and 7 papers in Plant Science. Recurrent topics in Kali Kotsiou's work include Food composition and properties (16 papers), Proteins in Food Systems (10 papers) and Microbial Metabolites in Food Biotechnology (7 papers). Kali Kotsiou is often cited by papers focused on Food composition and properties (16 papers), Proteins in Food Systems (10 papers) and Microbial Metabolites in Food Biotechnology (7 papers). Kali Kotsiou collaborates with scholars based in Greece, Italy and Türkiye. Kali Kotsiou's co-authors include Maria Tasioula‐Margari, Athina Lazaridou, Costas G. Βiliaderis, Anthia Matsakidou, Vincenzo Fogliano, Edoardo Capuano, Antonio Logrieco, Vassiliki G. Kontogianni, Angela Cardinali and Zuzana Ciesarová and has published in prestigious journals such as Food Chemistry, Trends in Food Science & Technology and Food Hydrocolloids.

In The Last Decade

Kali Kotsiou

25 papers receiving 585 citations

Peers

Countries citing papers authored by Kali Kotsiou

Since Specialization

Citations

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

Fields of papers citing papers by Kali Kotsiou

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Kali Kotsiou

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

All Works

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20 of 20 papers shown

#	Work	Indexed citations
1	Starch digestion: A comprehensive update on the underlying modulation mechanisms and its in vitro assessment methodologies 2025 ·Trends in Food Science & Technology ·Daniela Freitas, Athina Lazaridou, Dorine Duijsens, Kali Kotsiou, Kendall R. Corbin, Marilisa Alongi, Natalia Pérez‐Moral, Şebnem Şimşek, Sedef Nehir El, Shannon Gwala, Sibel Karakaya, Steven Le Feunteun, Tara Grauwet, Mario M. Martínez, Cathrina H. Edwards	13
2	Effects of Farming System on the Rheological Behavior of Rennet-Induced Coagulation in Milk from Skopelos Breed Goats 2025 ·Foods ·Kali Kotsiou, (unknown), (unknown), Athina Lazaridou, Costas G. Βiliaderis, (unknown), Ioannis Bossis, Thomas Moschakis	1
3	Effect of Baking Conditions on Mycotoxin Levels in Flatbreads Prepared from Artificially Contaminated Doughs 2025 ·Foods ·Kali Kotsiou, Michael A. Terzidis, Μαρία Παπαγεωργίου	1
4	Effect of Pretreated Yellow Split Pea Flour Supplementation on Dough Rheology, Texture, Volatile Profile, and Sensory Attributes of Wheat Flour–Based Breads 2024 ·Food and Bioprocess Technology ·Kali Kotsiou, (unknown), Maria Irakli, Costas G. Βiliaderis, Athina Lazaridou	3
5	Unravelling the structural heterogeneity and diversity in rheological behavior of alkali-extractable wheat bran arabinoxylans using ammonia pretreatment 2024 ·Food Hydrocolloids ·(unknown), Kali Kotsiou, (unknown), Manólis Matzapetákis, María Zervoú, Costas G. Βiliaderis, Athina Lazaridou	7
6	Development of “clean label” gluten-free breads fortified with flaxseed slurry and sesame cake: Implications on batter rheology, bread quality and shelf life 2024 ·Food Hydrocolloids ·(unknown), Kali Kotsiou, Anthia Matsakidou, Costas G. Βiliaderis, Athina Lazaridou	10
7	Valorizing apple pomace as stabilizer of olive oil-water emulsion used for reduction of saturated fat in biscuits 2024 ·Food Hydrocolloids ·(unknown), Kali Kotsiou, (unknown), Antoanela Patraș, Maria Irakli, Athina Lazaridou	9
8	Flaxseed and sprouted lentil seeds as functional ingredients in the development of nutritionally fortified “clean-label” gluten-free breads 2023 ·Food Hydrocolloids for Health ·(unknown), Kali Kotsiou, Costas G. Βiliaderis, Athina Lazaridou	8
9	Emulsion gel enriched with a barley β-glucan concentrate for reducing saturated fat in biscuits 2023 ·Food Hydrocolloids ·(unknown), Kali Kotsiou, Costas G. Βiliaderis, Athina Lazaridou	12
10	Development of oil-in-water emulsion gels enriched with barley β-glucan as potential solid fat substitute and evaluation of their physical properties 2023 ·Food Hydrocolloids ·(unknown), Kali Kotsiou, Costas G. Βiliaderis, Thomas Moschakis, Athina Lazaridou	14
11	Roasted-sprouted lentil flour as a novel ingredient for wheat flour substitution in breads: Impact on dough properties and quality attributes 2023 ·Food Hydrocolloids ·Kali Kotsiou, (unknown), Anthia Matsakidou, (unknown), Costas G. Βiliaderis, Athina Lazaridou	28
12	Impact of dry sourdough based on a fermented chickpea starter on quality characteristics and shelf life of gluten-free bread 2023 ·Food Bioscience ·(unknown), Chrysanthi Nouska, Magdalini Hatzikamari, Kali Kotsiou, Costas G. Βiliaderis, Athina Lazaridou	11
13	In vitro and in vivo glycemic responses and antioxidant potency of acorn and chickpea fortified gluten-free breads 2023 ·Food Research International ·(unknown), Kali Kotsiou, Maria Irakli, Αntonios Lazaridis, Costas G. Βiliaderis, Athina Lazaridou	25
14	Nutritional and technological aspects of barley β-glucan enriched biscuits containing isomaltulose as sucrose replacer 2022 ·Food Hydrocolloids for Health ·Athina Lazaridou, Kali Kotsiou, Costas G. Βiliaderis	9
15	Physicochemical properties of zein-based edible films and coatings for extending wheat bread shelf life 2022 ·Food Hydrocolloids ·(unknown), (unknown), Anthia Matsakidou, Kali Kotsiou, Costas G. Βiliaderis, Athina Lazaridou	56
16	Physicochemical and functional aspects of composite wheat-roasted chickpea flours in relation to dough rheology, bread quality and staling phenomena 2021 ·Food Hydrocolloids ·Kali Kotsiou, (unknown), Anthia Matsakidou, Costas G. Βiliaderis, Athina Lazaridou	53
17	Impact of Roasted Yellow Split Pea Flour on Dough Rheology and Quality of Fortified Wheat Breads 2021 ·Foods ·Kali Kotsiou, (unknown), Anthia Matsakidou, Costas G. Βiliaderis, Athina Lazaridou	40
18	Monitoring the phenolic compounds of Greek extra-virgin olive oils during storage 2015 ·Food Chemistry ·Kali Kotsiou, Maria Tasioula‐Margari	63
19	Changes occurring in the volatile composition of Greek virgin olive oils during storage: Oil variety influences stability 2014 ·European Journal of Lipid Science and Technology ·Kali Kotsiou, Maria Tasioula‐Margari	19
20	Evaluation of phenolic compounds degradation in virgin olive oil during storage and heating. 2009 ·Journal of food and nutrition research ·(unknown), (unknown), Kali Kotsiou, Maria Tasioula‐Margari	63

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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