Magdalini Hatzikamari

845 total citations
32 papers, 671 citations indexed

About

Magdalini Hatzikamari is a scholar working on Food Science, Nutrition and Dietetics and Molecular Biology. According to data from OpenAlex, Magdalini Hatzikamari has authored 32 papers receiving a total of 671 indexed citations (citations by other indexed papers that have themselves been cited), including 29 papers in Food Science, 12 papers in Nutrition and Dietetics and 10 papers in Molecular Biology. Recurrent topics in Magdalini Hatzikamari's work include Probiotics and Fermented Foods (17 papers), Microbial Metabolites in Food Biotechnology (8 papers) and Essential Oils and Antimicrobial Activity (8 papers). Magdalini Hatzikamari is often cited by papers focused on Probiotics and Fermented Foods (17 papers), Microbial Metabolites in Food Biotechnology (8 papers) and Essential Oils and Antimicrobial Activity (8 papers). Magdalini Hatzikamari collaborates with scholars based in Greece, Italy and United Kingdom. Magdalini Hatzikamari's co-authors include E. Litopoulou‐Tzanetaki, N. Tzanetakis, Ioannis Mourtzinos, Costas G. Βiliaderis, Panagiotis Georgakopoulos, Nikolaos Tzanetakis, Athina Lazaridou, Stamatia Christaki, Thomas Moschakis and Chrysanthi Nouska and has published in prestigious journals such as SHILAP Revista de lepidopterología, Food Chemistry and Food Research International.

In The Last Decade

Magdalini Hatzikamari

32 papers receiving 638 citations

Peers

Countries citing papers authored by Magdalini Hatzikamari

Since Specialization

Citations

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

Fields of papers citing papers by Magdalini Hatzikamari

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Magdalini Hatzikamari

This figure shows the co-authorship network connecting the top 25 collaborators of Magdalini Hatzikamari. A scholar is included among the top collaborators of Magdalini Hatzikamari 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 Magdalini Hatzikamari. Magdalini Hatzikamari 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	Impact of Sourdough from a Commercial Starter Culture on Quality Characteristics and Shelf Life of Gluten-Free Rice Breads Supplemented with Chickpea Flour 2024 ·Foods ·(unknown), Chrysanthi Nouska, Magdalini Hatzikamari, Costas G. Βiliaderis, Athina Lazaridou	2
2	Assessment of Antioxidant and Antibacterial Potential of Phenolic Extracts from Post-Distillation Solid Residues of Oregano, Rosemary, Sage, Lemon Balm, and Spearmint 2024 ·Processes ·Elisavet Bouloumpasi, Magdalini Hatzikamari, Stamatia Christaki, Athina Lazaridou, Paschalina Chatzopoulou, Costas G. Βiliaderis, Maria Irakli	18
3	Enhancement of Textural and Sensory Characteristics of Wheat Bread Using a Chickpea Sourdough Fermented with a Selected Autochthonous Microorganism 2023 ·Foods ·Chrysanthi Nouska, Magdalini Hatzikamari, Anthia Matsakidou, Costas G. Βiliaderis, Athina Lazaridou	12
4	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
5	Inclusion Complexes of β-Cyclodextrin with Salvia officinalis Bioactive Compounds and Their Antibacterial Activities 2023 ·Plants ·Stamatia Christaki, (unknown), (unknown), (unknown), Magdalini Hatzikamari, Ioannis Mourtzinos	9
6	A sourdough process based on fermented chickpea extract as leavening and anti-staling agent for improving the quality of gluten-free breads 2022 ·Food Research International ·(unknown), Chrysanthi Nouska, Magdalini Hatzikamari, Costas G. Βiliaderis, Athina Lazaridou	15
7	Antibacterial and Antioxidant Properties of Oregano and Rosemary Essential Oil Distillation By-Products 2021 ·SHILAP Revista de lepidopterología ·Elisavet Bouloumpasi, Magdalini Hatzikamari, Athina Lazaridou, Paschalina Chatzopoulou, Costas G. Βiliaderis, Maria Irakli	8
8	Emmer-Based Beverage Fortified with Fruit Juices 2021 ·Applied Sciences ·Dimitra Dimitrellou, Panagiotis Kandylis, Evangelos Kokkinomagoulos, Magdalini Hatzikamari, Argyro Bekatorou	20
9	Amelioration of growth, nutritional value, and microbial load of Tenebrio molitor (Coleoptera: Tenebrionidae) through probiotic supplemented feed 2021 ·European Food Research and Technology ·(unknown), Natasa P. Kalogiouri, (unknown), (unknown), (unknown), Antigone Lazou, Stefanos S. Andreadis, Magdalini Hatzikamari, Ioannis Mourtzinos, Maria Touraki	17
10	A natural approach in food preservation: Propolis extract as sorbate alternative in non-carbonated beverage 2019 ·Food Chemistry ·(unknown), Magdalini Hatzikamari, (unknown), Athanasia M. Goula, Ioannis Mourtzinos	41
11	Microbiological and physicochemical changes during fermentation of solid residue of olive mill wastewaters: Exploitation towards the production of an olive paste – type product 2019 ·LWT ·(unknown), Magdalini Hatzikamari, (unknown), Evridiki Boukouvala, Loukia V. Ekateriniadou, E. Litopoulou‐Tzanetaki, Dimitrios Gerasopoulos	8
12	Compositional characteristics and volatile organic compounds of traditional PDO Feta cheese made in two different mountainous areas of Greece 2018 ·International Journal of Dairy Technology ·(unknown), Efthymia Kondyli, Salvatore Claps, Magdalini Hatzikamari, Alexandra-Maria Michaelidou, Costas G. Βiliaderis, E. Litopoulou‐Tzanetaki	30
13	Sulfur dioxide response of Brettanomyces bruxellensis strains isolated from Greek wine 2018 ·Food Microbiology ·Maria Dimopoulou, Magdalini Hatzikamari, Isabelle Masneuf‐Pomarède, Warren Albertin	20
14	A comparison for acid production, proteolysis, autolysis and inhibitory properties of lactic acid bacteria from fresh and mature Feta PDO Greek cheese, made at three different mountainous areas 2015 ·International Journal of Food Microbiology ·(unknown), Charalampos Kotzamanidis, Magdalini Hatzikamari, Nikolaos Tzanetakis, Γεώργιος Μενεξές, E. Litopoulou‐Tzanetaki	27
15	Selection of Dominant NSLAB from a Mature Traditional Cheese According to their Technological Properties and in vitro Intestinal Challenges 2012 ·Journal of Food Science ·(unknown), Magdalini Hatzikamari, (unknown), Minas Yiangou, E. Litopoulou‐Tzanetaki, Nikolaos Tzanetakis	16
16	Preservation of pears in water in the presence of Sinapis arvensis seeds: A Greek tradition 2012 ·International Journal of Food Microbiology ·(unknown), (unknown), Magdalini Hatzikamari, Athina Lazaridou, Sandra Torriani, (unknown), (unknown)	9
17	Differentiation of Lactococci from 2 Greek Cheeses with Protected Designation of Origin by Phenotypic Criteria and RAPD‐PCR 2011 ·Journal of Food Science ·(unknown), (unknown), Magdalini Hatzikamari, Nikolaos Tzanetakis, E. Litopoulou‐Tzanetaki	8
18	Changes in numbers and kinds of bacteria during a chickpea submerged fermentation used as a leavening agent for bread production 2007 ·International Journal of Food Microbiology ·Magdalini Hatzikamari, Minas Yiangou, N. Tzanetakis, E. Litopoulou‐Tzanetaki	19
19	Probiotic and Technological Properties of Enterococci Isolates from Infants and Cheese 2004 ·Food Biotechnology ·(unknown), Magdalini Hatzikamari, E. Litopoulou‐Tzanetaki, N. Tzanetakis	2
20	Heterogeneity of Lactobacillus plantarum isolates from Feta cheese throughout ripening 2000 ·Journal of Applied Microbiology ·V. Xanthopoulos, Magdalini Hatzikamari, (unknown), (unknown), N. Tzanetakis, E. Litopoulou‐Tzanetaki	41

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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