| Effect of moisture content on the viscosity of honey at different temperatures S Yanniotis, S Skaltsi, S Karaburnioti Journal of food engineering 72 (4), 372-377, 2006 | 293 | 2006 |
| Effect of pectin and wheat fibers on quality attributes of extruded cornstarch S Yanniotis, A Petraki, E Soumpasi Journal of food engineering 80 (2), 594-599, 2007 | 263 | 2007 |
| GAB generalized equation for sorption phenomena J Blahovec, S Yanniotis Food and Bioprocess Technology 1, 82-90, 2008 | 170 | 2008 |
| Modified classification of sorption isotherms J Blahovec, S Yanniotis Journal of Food Engineering 91 (1), 72-77, 2009 | 165 | 2009 |
| Ultrasonic energy input influence οn the production of sub-micron o/w emulsions containing whey protein and common stabilizers O Kaltsa, C Michon, S Yanniotis, I Mandala Ultrasonics sonochemistry 20 (3), 881-891, 2013 | 125 | 2013 |
| Model analysis of sorption isotherms S Yanniotis, J Blahovec LWT-Food Science and Technology 42 (10), 1688-1695, 2009 | 122 | 2009 |
| Influence of frozen storage on bread enriched with different ingredients I Mandala, A Polaki, S Yanniotis Journal of Food Engineering 92 (2), 137-145, 2009 | 105 | 2009 |
| Effect of ethanol, dry extract and glycerol on the viscosity of wine S Yanniotis, G Kotseridis, A Orfanidou, A Petraki Journal of Food Engineering 81 (2), 399-403, 2007 | 101 | 2007 |
| Aflatoxin contamination in pistachio nuts: A farm to storage study M Georgiadou, A Dimou, S Yanniotis Food control 26 (2), 580-586, 2012 | 95 | 2012 |
| Utilisation of by-products from sunflower-based biodiesel production processes for the production of fermentation feedstock V Kachrimanidou, N Kopsahelis, A Chatzifragkou, S Papanikolaou, ... Waste and Biomass Valorization 4, 529-537, 2013 | 91 | 2013 |
| Fiber and hydrocolloid content affect the microstructural and sensory characteristics of fresh and frozen stored bread A Polaki, P Xasapis, C Fasseas, S Yanniotis, I Mandala Journal of food engineering 97 (1), 1-7, 2010 | 89 | 2010 |
| Influence of ultrasonication parameters on physical characteristics of olive oil model emulsions containing xanthan O Kaltsa, I Gatsi, S Yanniotis, I Mandala Food and Bioprocess Technology 7, 2038-2049, 2014 | 75 | 2014 |
| Modeling of rice hydration using finite elements S Bakalis, A Kyritsi, VT Karathanos, S Yanniotis Journal of Food Engineering 94 (3-4), 321-325, 2009 | 72 | 2009 |
| Study of the drying behaviour in peeled and unpeeled whole figs G Xanthopoulos, S Yanniotis, GR Lambrinos Journal of Food Engineering 97 (3), 419-424, 2010 | 64 | 2010 |
| Water diffusivity and drying kinetics of air drying of figs G Xanthopoulos, S Yanniotis, G Lambrinos Drying Technology 27 (3), 502-512, 2009 | 63 | 2009 |
| Effect of jet milled whole wheat flour in biscuits properties S Protonotariou, C Batzaki, S Yanniotis, I Mandala LWT 74, 106-113, 2016 | 57 | 2016 |
| Air humidification for seawater desalination S Yanniotis, K Xerodemas Desalination 158 (1-3), 313-319, 2003 | 48 | 2003 |
| Water sorption isotherms of pistachio nuts S Yanniotis, I Zarmboutis LWT-Food Science and Technology 29 (4), 372-375, 1996 | 47 | 1996 |
| The effect of salt concentration on swelling power, rheological properties and saltiness perception of waxy, normal and high amylose maize starch X Zhang, D Guo, J Xue, S Yanniotis, I Mandala Food & function 8 (10), 3792-3802, 2017 | 44 | 2017 |
| Effect of iron fortification on physical and sensory quality of gluten-free bread A Kiskini, M Kapsokefalou, S Yanniotis, I Mandala Food and Bioprocess Technology 5, 385-390, 2012 | 42 | 2012 |
