M.C Katsiari

1.6k total citations
31 papers, 1.3k citations indexed

About

M.C Katsiari is a scholar working on Food Science, Molecular Biology and Animal Science and Zoology. According to data from OpenAlex, M.C Katsiari has authored 31 papers receiving a total of 1.3k indexed citations (citations by other indexed papers that have themselves been cited), including 27 papers in Food Science, 20 papers in Molecular Biology and 15 papers in Animal Science and Zoology. Recurrent topics in M.C Katsiari's work include Probiotics and Fermented Foods (25 papers), Protein Hydrolysis and Bioactive Peptides (19 papers) and Meat and Animal Product Quality (15 papers). M.C Katsiari is often cited by papers focused on Probiotics and Fermented Foods (25 papers), Protein Hydrolysis and Bioactive Peptides (19 papers) and Meat and Animal Product Quality (15 papers). M.C Katsiari collaborates with scholars based in Greece. M.C Katsiari's co-authors include L.P. Voutsinas, Efthymia Kondyli, E. Alichanidis, Ioannis G. Roussis, John Samelis, Christophoros P. Pappas, Alexandra-Maria Michaelidou, Theofilos Massouras, Athanasia Kakouri and Michael G. Kontominas and has published in prestigious journals such as Food Chemistry, Journal of Dairy Science and Food Research International.

In The Last Decade

M.C Katsiari

31 papers receiving 1.1k citations

Peers

M.C Katsiari
Anna Polychroniadou Greece
Luana Limoeiro Ferrão Brazil
Flavio Tidona Italy
Analie Lourens-Hattingh South Africa
Bernardo Prieto Spain
Y.W. Park United States
Kurban Yaşar Türkiye
Aslan Azizi Iran
Claude P. Champagne Canada
T.H. Gadaga Eswatini
Anna Polychroniadou Greece
M.C Katsiari
Citations per year, relative to M.C Katsiari M.C Katsiari (= 1×) peers Anna Polychroniadou

Countries citing papers authored by M.C Katsiari

Since Specialization
Citations

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

Fields of papers citing papers by M.C Katsiari

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by M.C Katsiari. 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 M.C Katsiari. The network helps show where M.C Katsiari may publish in the future.

Co-authorship network of co-authors of M.C Katsiari

This figure shows the co-authorship network connecting the top 25 collaborators of M.C Katsiari. A scholar is included among the top collaborators of M.C Katsiari 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 M.C Katsiari. M.C Katsiari 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.
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
2.
Kondyli, Efthymia, et al.. (2011). Chemical composition and microbiological quality of ewe and goat milk of native Greek breeds. Small Ruminant Research. 103(2-3). 194–199. 68 indexed citations
3.
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
4.
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
5.
Kondyli, Efthymia, M.C Katsiari, & L.P. Voutsinas. (2005). Variations of vitamin and mineral contents in raw goat milk of the indigenous Greek breed during lactation. Food Chemistry. 100(1). 226–230. 80 indexed citations
6.
Michaelidou, Alexandra-Maria, M.C Katsiari, Efthymia Kondyli, L.P. Voutsinas, & E. Alichanidis. (2003). Effect of a commercial adjunct culture on proteolysis in low-fat Feta-type cheese. International Dairy Journal. 13(2-3). 179–189. 52 indexed citations
7.
Kondyli, Efthymia, Theofilos Massouras, M.C Katsiari, & L.P. Voutsinas. (2003). Free fatty acids and volatile compounds in low-fat Kefalograviera-type cheese made with commercial adjunct cultures. International Dairy Journal. 13(1). 47–54. 29 indexed citations
8.
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
9.
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
10.
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
11.
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
12.
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
13.
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
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16.
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
17.
Voutsinas, L.P., M.C Katsiari, Christophoros P. Pappas, & H MALLATOU. (1995). Production of brined soft cheese from frozen ultrafiltered sheep's milk. Part 2 compositional, physicochemical, microbiological and organoleptic properties of cheese. Food Chemistry. 52(3). 235–247. 8 indexed citations
18.
Katsiari, M.C & L.P. Voutsinas. (1994). Manufacture of low-fat Feta cheese. Food Chemistry. 49(1). 53–60. 63 indexed citations
19.
Katsiari, M.C & L.P. Voutsinas. (1994). Manufacture of low-fat Kefalograviera cheese. International Dairy Journal. 4(6). 533–553. 22 indexed citations
20.
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

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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