L.P. Voutsinas

2.1k total citations
45 papers, 1.7k citations indexed

About

L.P. Voutsinas is a scholar working on Food Science, Molecular Biology and Animal Science and Zoology. According to data from OpenAlex, L.P. Voutsinas has authored 45 papers receiving a total of 1.7k indexed citations (citations by other indexed papers that have themselves been cited), including 39 papers in Food Science, 23 papers in Molecular Biology and 15 papers in Animal Science and Zoology. Recurrent topics in L.P. Voutsinas's work include Probiotics and Fermented Foods (32 papers), Protein Hydrolysis and Bioactive Peptides (20 papers) and Proteins in Food Systems (15 papers). L.P. Voutsinas is often cited by papers focused on Probiotics and Fermented Foods (32 papers), Protein Hydrolysis and Bioactive Peptides (20 papers) and Proteins in Food Systems (15 papers). L.P. Voutsinas collaborates with scholars based in Greece and Canada. L.P. Voutsinas's co-authors include M.C Katsiari, Efthymia Kondyli, E. Alichanidis, Ioannis G. Roussis, Shuryo Nakai, Christophoros P. Pappas, H MALLATOU, S. Nakai, V.R. Harwalkar and Alexandra-Maria Michaelidou and has published in prestigious journals such as Journal of Agricultural and Food Chemistry, Food Chemistry and Journal of Dairy Science.

In The Last Decade

L.P. Voutsinas

44 papers receiving 1.5k citations

Peers — A (Enhanced Table)

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

Name	h						Papers	Cites
L.P. Voutsinas Greece	24	1.4k	623	590	454	140	45	1.7k
Roger K. Abrahamsen Norway	22	911 0.7×	302 0.5×	438 0.7×	330 0.7×	126 0.9×	56	1.2k
J.M. Banks United Kingdom	28	1.6k 1.2×	537 0.9×	860 1.5×	487 1.1×	172 1.2×	54	1.8k
Timothy P. Guinee Ireland	22	1.3k 0.9×	495 0.8×	510 0.9×	317 0.7×	147 1.1×	29	1.5k
Young W. Park United States	21	725 0.5×	424 0.7×	448 0.8×	280 0.6×	199 1.4×	57	1.3k
R. I. Dave United States	18	1.7k 1.2×	304 0.5×	792 1.3×	955 2.1×	56 0.4×	30	1.9k
Paloma Torre Spain	24	1.0k 0.7×	457 0.7×	657 1.1×	214 0.5×	138 1.0×	57	1.3k
F. W. Bodyfelt United States	17	1.1k 0.8×	406 0.7×	403 0.7×	398 0.9×	79 0.6×	35	1.4k
D.B. Emmons Canada	24	1.1k 0.8×	411 0.7×	485 0.8×	340 0.7×	284 2.0×	96	1.6k
Daniel Wechsler Switzerland	18	560 0.4×	323 0.5×	615 1.0×	224 0.5×	119 0.8×	40	1.1k
H.W. Modler Canada	22	953 0.7×	301 0.5×	434 0.7×	588 1.3×	102 0.7×	57	1.5k

Countries citing papers authored by L.P. Voutsinas

Since Specialization

Citations

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

Fields of papers citing papers by L.P. Voutsinas

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by L.P. Voutsinas. 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 L.P. Voutsinas. The network helps show where L.P. Voutsinas may publish in the future.

Co-authorship network of co-authors of L.P. Voutsinas

This figure shows the co-authorship network connecting the top 25 collaborators of L.P. Voutsinas. A scholar is included among the top collaborators of L.P. Voutsinas 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 L.P. Voutsinas. L.P. Voutsinas 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

Kondyli, Efthymia, Theofilos Massouras, M.C Katsiari, & L.P. Voutsinas. (2013). Lipolysis and volatile compounds of Galotyri-type cheese made using different procedures. Small Ruminant Research. 113(2-3). 432–436. 21 indexed citations

Voutsinas, L.P.. (2010). Studies on the hydrophobicity of proteins and enzymes. Open Collections.

Katsiari, M.C, Efthymia Kondyli, & L.P. Voutsinas. (2008). Τhe quality of Galotyri-type cheese made with different starter cultures. Food Control. 20(2). 113–118. 15 indexed citations

Kondyli, Efthymia, M.C Katsiari, & L.P. Voutsinas. (2007). Chemical and sensory characteristics of Galotyri-type cheese made using different procedures. Food Control. 19(3). 301–307. 19 indexed citations

Katsiari, M.C, L.P. Voutsinas, & Efthymia Kondyli. (2002). Improvement of Sensory Quality of Lowfat Kefalograviera-Type Cheese by Using Commercial Special Starter Cultures. Journal of Dairy Science. 85(11). 2759–2767. 16 indexed citations

Katsiari, M.C, L.P. Voutsinas, & Efthymia Kondyli. (2002). Improvement of sensory quality of low-fat Kefalograviera-type cheese with commercial adjunct cultures. International Dairy Journal. 12(9). 757–764. 56 indexed citations

Katsiari, M.C, E. Alichanidis, L.P. Voutsinas, & Ioannis G. Roussis. (2001). Proteolysis in reduced sodium Kefalograviera cheese made by partial replacement of NaCl with KCl. Food Chemistry. 73(1). 31–43. 52 indexed citations

Boumba, Vassiliki A., et al.. (2001). Composition and nutritional value of commercial dried whey products from feta cheese manufacture. International Journal of Dairy Technology. 54(4). 141–145. 13 indexed citations

Katsiari, M.C, E. Alichanidis, L.P. Voutsinas, & Ioannis G. Roussis. (2000). Proteolysis in reduced sodium Feta cheese made by partial substitution of NaCl by KCl. International Dairy Journal. 10(9). 635–646. 94 indexed citations

10.

Katsiari, M.C, L.P. Voutsinas, E. Alichanidis, & Ioannis G. Roussis. (2000). Lipolysis in reduced sodium Feta cheese made by partial substitution of NaCl by KCl. International Dairy Journal. 10(5-6). 369–373. 38 indexed citations

11.

Katsiari, M.C, L.P. Voutsinas, E. Alichanidis, & Ioannis G. Roussis. (1998). Manufacture of Kefalograviera cheese with less sodium by partial replacement of NaCl with KCl. Food Chemistry. 61(1-2). 63–70. 72 indexed citations

12.

Voutsinas, L.P., et al.. (1996). Effect of a sub-pasteurization treatment of cold stored ewe's milk on the quality of Feta cheese. Milk science international/Milchwissenschaft. 51(2). 78–82. 3 indexed citations

13.

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

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 1. Physicochemical, microbiological and physical stability properties of concentrates. Food Chemistry. 52(3). 227–233. 11 indexed citations

15.

Katsiari, M.C & L.P. Voutsinas. (1994). Manufacture of low-fat Feta cheese. Food Chemistry. 49(1). 53–60. 63 indexed citations

16.

Papadopoulou, Chrissanthy, et al.. (1993). Behavior of Salmonella enteritidis During the Manufacture, Ripening, and Storage of Feta Cheese Made from Unpasteurized Ewe's Milk. Journal of Food Protection. 56(1). 25–29. 10 indexed citations

17.

Papadopoulou, Chrissanthy, et al.. (1993). Survival of Salmonella enteritidis during the manufacture of feta cheese made of pasteurized ewe's milk.. PubMed. 148(1). 66–73. 4 indexed citations

18.

Papadopoulou, Chrissanthy, et al.. (1993). Survival of Salmonella enteritidis during the manufacture of Feta cheese made of pasteurized ewe's milk. Zentralblatt für Mikrobiologie. 148(1). 66–73. 4 indexed citations

19.

Voutsinas, L.P., Christophoros P. Pappas, & M.C Katsiari. (1990). The composition of Alpine goats' milk during lactation in Greece. Journal of Dairy Research. 57(1). 41–51. 48 indexed citations

20.

Voutsinas, L.P. & S. Nakai. (1979). COVALENT BINDING OF METHIONINE AND TRYPTOPHAN TO SOY PROTEIN. Journal of Food Science. 44(4). 1205–1211. 9 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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