| Mass transfer kinetics during osmotic preconcentration aiming at minimal solid uptake HN Lazarides, E Katsanidis, A Nickolaidis Journal of Food Engineering 25, 151-166, 1995 | 370 | 1995 |
| Novel HPLC analysis of tocopherols, tocotrienols, and cholesterol in tissue E Katsanidis, PB Addis Free Radical Biology and Medicine 27 (11-12), 1137-1140, 1999 | 255 | 1999 |
| Partial replacement of animal fat by oleogels structured with monoglycerides and phytosterols in frankfurter sausages D Kouzounis, A Lazaridou, E Katsanidis Meat Science 130, 38-46, 2017 | 179 | 2017 |
| Effect of the ripening time under vacuum and packaging film permeability on processing and quality characteristics of low-fat fermented sausages NG Liaros, E Katsanidis, JG Bloukas Meat science 83 (4), 589-598, 2009 | 138 | 2009 |
| Sunflower oil organogels and organogel-in-water emulsions (part II): Implementation in frankfurter sausages E Panagiotopoulou, T Moschakis, E Katsanidis Lwt 73, 351-356, 2016 | 136 | 2016 |
| Efficacies of soy sauce and wine base marinades for controlling spoilage of raw beef C Kargiotou, E Katsanidis, J Rhoades, M Kontominas, K Koutsoumanis Food Microbiology 28 (1), 158-163, 2011 | 107 | 2011 |
| Sunflower oil organogels and organogel-in-water emulsions (part I): Microstructure and mechanical properties T Moschakis, E Panagiotopoulou, E Katsanidis LWT 73, 153-161, 2016 | 82 | 2016 |
| Effect of freeze-dried leek powder (FDLP) and nitrite level on processing and quality characteristics of fermented sausages DS Tsoukalas, E Katsanidis, S Marantidou, JG Bloukas Meat Science 87 (2), 140-145, 2011 | 73 | 2011 |
| Use of marination for controlling Salmonella enterica and Listeria monocytogenes in raw beef J Rhoades, C Kargiotou, E Katsanidis, KP Koutsoumanis Food microbiology 36 (2), 248-253, 2013 | 53 | 2013 |
| Sorption changes induced by osmotic preconcentration of apple slices in different osmotic media HN Lazarides, A Nickolaidis, E Katsanidis Journal of Food Science 60 (2), 348-350, 1995 | 53 | 1995 |
| Modified fermented sausages with olive oil oleogel and NaCl–KCl substitution for improved nutritional quality K Zampouni, A Soniadis, D Dimakopoulou-Papazoglou, T Moschakis, ... Lwt 158, 113172, 2022 | 51 | 2022 |
| Modulating the physical state and functionality of phytosterols by emulsification and organogel formation: Application in a model yogurt system T Moschakis, I Dergiade, A Lazaridou, CG Biliaderis, E Katsanidis Journal of Functional Foods 33, 386-395, 2017 | 47 | 2017 |
| Effects of postexsanguination vascular infusion of cattle with a solution of saccharides, sodium chloride, and phosphates or with calcium chloride on quality and sensory traits … ME Dikeman, MC Hunt, PB Addis, HJ Schoenbeck, M Pullen, E Katsanidis, ... Journal of Animal Science 81 (1), 156-166, 2003 | 47 | 2003 |
| Physicochemical properties and microstructure of bigels formed with gelatin and κ-carrageenan hydrogels and monoglycerides in olive oil oleogels K Zampouni, CK Mouzakitis, A Lazaridou, T Moschakis, E Katsanidis Food Hydrocolloids 140, 108636, 2023 | 46 | 2023 |
| Crystalline microstructure and physicochemical properties of olive oil oleogels formulated with monoglycerides and phytosterols K Zampouni, A Soniadis, T Moschakis, CG Biliaderis, A Lazaridou, ... Lwt 154, 112815, 2022 | 45 | 2022 |
| Recent insights in flavor-enhancers: Definition, mechanism of action, taste-enhancing ingredients, analytical techniques and the potential of utilization A Vasilaki, E Panagiotopoulou, T Koupantsis, E Katsanidis, I Mourtzinos Critical reviews in food science and nutrition 62 (32), 9036-9052, 2022 | 38 | 2022 |
| Effect of maltodextrin, sodium chloride, and liquid smoke on the mass transfer kinetics and storage stability of osmotically dehydrated beef meat D Dimakopoulou-Papazoglou, E Katsanidis Food and Bioprocess Technology 10, 2034-2045, 2017 | 36 | 2017 |
| Mass transfer kinetics during osmotic processing of beef meat using ternary solutions D Dimakopoulou-Papazoglou, E Katsanidis Food and Bioproducts Processing 100, 560-569, 2016 | 30 | 2016 |
| Hydrogels, oleogels and bigels as edible coatings of sardine fillets and delivery systems of rosemary extract A Kanelaki, K Zampouni, I Mourtzinos, E Katsanidis Gels 8 (10), 660, 2022 | 28 | 2022 |
| Osmotic processing of meat: Mathematical modeling and quality parameters D Dimakopoulou-Papazoglou, E Katsanidis Food Engineering Reviews 12 (1), 32-47, 2020 | 28 | 2020 |
