Katerina Tzima

476 total citations
16 papers, 353 citations indexed

About

Katerina Tzima is a scholar working on Biochemistry, Food Science and Plant Science. According to data from OpenAlex, Katerina Tzima has authored 16 papers receiving a total of 353 indexed citations (citations by other indexed papers that have themselves been cited), including 13 papers in Biochemistry, 6 papers in Food Science and 4 papers in Plant Science. Recurrent topics in Katerina Tzima's work include Phytochemicals and Antioxidant Activities (13 papers), Free Radicals and Antioxidants (3 papers) and Meat and Animal Product Quality (3 papers). Katerina Tzima is often cited by papers focused on Phytochemicals and Antioxidant Activities (13 papers), Free Radicals and Antioxidants (3 papers) and Meat and Animal Product Quality (3 papers). Katerina Tzima collaborates with scholars based in Ireland, Greece and United States. Katerina Tzima's co-authors include K. Dilip, Nigel P. Brunton, James G. Lyng, Σταματίνα Καλλιθράκα, Dimitris P. Makris, Yorgos Kotseridis, Eva Ntanasi, Ioannis Mourtzinos, Kostas Patas and Paraskevi Sakka and has published in prestigious journals such as Neurology, Molecules and The Journal of Nutritional Biochemistry.

In The Last Decade

Katerina Tzima

16 papers receiving 345 citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
Katerina Tzima Ireland 10 157 144 84 61 54 16 353
Sameera Sirisena Australia 10 193 1.2× 114 0.8× 170 2.0× 33 0.5× 18 0.3× 12 399
Mónica Ullate Spain 8 156 1.0× 92 0.6× 60 0.7× 36 0.6× 14 0.3× 9 405
Alberto Guadarrama Spain 9 184 1.2× 207 1.4× 59 0.7× 26 0.4× 17 0.3× 11 415
Marisa Sanz‐Buenhombre Spain 10 241 1.5× 246 1.7× 61 0.7× 25 0.4× 20 0.4× 11 495
Braulio Cervantes‐Paz Mexico 10 173 1.1× 172 1.2× 193 2.3× 19 0.3× 22 0.4× 14 491
Ana Lucía Vásquez-Caicedo Germany 8 104 0.7× 242 1.7× 214 2.5× 54 0.9× 22 0.4× 9 436
Shalika Rana India 10 162 1.0× 195 1.4× 120 1.4× 15 0.2× 20 0.4× 15 401
Davi Vieira Teixeira da Silva Brazil 9 324 2.1× 83 0.6× 59 0.7× 21 0.3× 15 0.3× 15 484
Milda Keršienė Lithuania 15 288 1.8× 121 0.8× 75 0.9× 32 0.5× 11 0.2× 28 543
Tania Cifuentes‐Gomez United Kingdom 8 148 0.9× 291 2.0× 98 1.2× 17 0.3× 24 0.4× 9 462

Countries citing papers authored by Katerina Tzima

Since Specialization
Citations

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

Fields of papers citing papers by Katerina Tzima

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Katerina Tzima

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

All Works

16 of 16 papers shown
1.
O’Callaghan, Yvonne C., Katerina Tzima, Alice Lucey, et al.. (2023). The influence of milk with different compositions on the bioavailability of blackberry polyphenols in model sports nutrition beverages. International Journal of Dairy Technology. 76(4). 828–843. 11 indexed citations
2.
O’Callaghan, Yvonne C., Katerina Tzima, Alice Lucey, et al.. (2023). Influence of protein and leucine on in vitro accessibility and apparent permeability of phenolic compounds in blackberry-dairy blends. Food Bioscience. 58. 103509–103509. 1 indexed citations
3.
Tzima, Katerina, et al.. (2023). Effects of thermosonication on ascorbic acid, polyphenols and antioxidant activity in blackberry juice. International Journal of Food Science & Technology. 58(5). 2304–2311. 15 indexed citations
4.
Tzima, Katerina, et al.. (2023). Antioxidant Guided Fractionation of Blackberry Polyphenols Show Synergistic Role of Catechins and Ellagitannins. Molecules. 28(4). 1933–1933. 5 indexed citations
5.
Charisis, Sokratis, María Stamelou, Eva Ntanasi, et al.. (2022). Dietary Inflammatory Index score and prodromal Parkinson's disease incidence: The HELIAD study. The Journal of Nutritional Biochemistry. 105. 108994–108994. 6 indexed citations
6.
Tzima, Katerina, et al.. (2022). Recent advances in anti‐browning methods in minimally processed potatoes—A review. Journal of Food Processing and Preservation. 46(2). 17 indexed citations
7.
Charisis, Sokratis, Eva Ntanasi, Mary Yannakoulia, et al.. (2021). Diet Inflammatory Index and Dementia Incidence. Neurology. 97(24). e2381–e2391. 61 indexed citations
8.
Tzima, Katerina, et al.. (2021). The effect of Pulsed Electric Field as a pre-treatment step in Ultrasound Assisted Extraction of phenolic compounds from fresh rosemary and thyme by-products. Innovative Food Science & Emerging Technologies. 69. 102644–102644. 80 indexed citations
9.
10.
Tzima, Katerina, Nigel P. Brunton, Noel A. McCarthy, et al.. (2021). The Effect of Carnosol, Carnosic Acid and Rosmarinic Acid on the Oxidative Stability of Fat-Filled Milk Powders throughout Accelerated Oxidation Storage. Antioxidants. 10(5). 762–762. 7 indexed citations
11.
Tzima, Katerina, Nigel P. Brunton, & K. Dilip. (2020). Evaluation of the impact of chlorophyll removal techniques on polyphenols in rosemary and thyme by‐products. Journal of Food Biochemistry. 44(3). e13148–e13148. 28 indexed citations
12.
Tzima, Katerina, Nigel P. Brunton, & K. Dilip. (2018). Qualitative and Quantitative Analysis of Polyphenols in Lamiaceae Plants—A Review. Plants. 7(2). 25–25. 67 indexed citations
13.
Tzima, Katerina, et al.. (2015). Potential use of Rosemary, Propolis and Thyme as Natural Food Preservatives. 1(1). 14 indexed citations
14.
Tzima, Katerina, Σταματίνα Καλλιθράκα, Yorgos Kotseridis, & Dimitris P. Makris. (2015). A Comparative Evaluation of Aqueous Natural Organic Acid Media for the Efficient Recovery of Flavonoids from Red Grape (Vitis vinifera) Pomace. Waste and Biomass Valorization. 6(3). 391–400. 14 indexed citations
15.
Tzima, Katerina, Σταματίνα Καλλιθράκα, Yorgos Kotseridis, & Dimitris P. Makris. (2014). Kinetic modelling for flavanol extraction from red grape ( Vitis vinifera L.) pomace using aqueous organic acid solutions. International Food Research Journal. 21(5). 1919–1924. 9 indexed citations
16.
Tzima, Katerina, Σταματίνα Καλλιθράκα, Yorgos Kotseridis, & Dimitris P. Makris. (2014). Kinetic Modelling for Flavonoid Recovery from Red Grape (Vitis vinifera) Pomace with Aqueous Lactic Acid. Processes. 2(4). 901–911. 7 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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2026