| Soy sauce fermentation: Microorganisms, aroma formation, and process modification PVP Devanthi, K Gkatzionis Food Research International 120, 364-374, 2019 | 302 | 2019 |
| Physico-chemical, antimicrobial and antioxidant properties of gelatin-chitosan based films loaded with nanoemulsions encapsulating active compounds LJ Pérez-Córdoba, IT Norton, HK Batchelor, K Gkatzionis, F Spyropoulos, ... Food hydrocolloids 79, 544-559, 2018 | 206 | 2018 |
| Effects of co-inoculation and sequential inoculation of Tetragenococcus halophilus and Zygosaccharomyces rouxii on soy sauce fermentation PVP Devanthi, R Linforth, H Onyeaka, K Gkatzionis Food Chemistry 240, 1-8, 2018 | 124 | 2018 |
| Effect of Yarrowia lipolytica on blue cheese odour development: Flash profile sensory evaluation of microbiological models and cheeses K Gkatzionis, L Hewson, T Hollowood, J Hort, CER Dodd, RST Linforth International Dairy Journal 30 (1), 8-13, 2013 | 60 | 2013 |
| Antibacterial effect of graphene oxide (GO) nano-particles against Pseudomonas putida biofilm of variable age H Fallatah, M Elhaneid, H Ali-Boucetta, TW Overton, H El Kadri, ... Environmental Science and Pollution Research 26, 25057-25070, 2019 | 59 | 2019 |
| Utilisation of water-in-oil-water (W1/O/W2) double emulsion in a set-type yogurt model for the delivery of probiotic Lactobacillus paracasei H El Kadri, S Lalou, FT Mantzouridou, K Gkatzionis Food research international 107, 325-336, 2018 | 59 | 2018 |
| Diversity and activities of yeasts from different parts of a Stilton cheese K Gkatzionis, D Yunita, RST Linforth, M Dickinson, CER Dodd International journal of food microbiology 177, 109-116, 2014 | 55 | 2014 |
| Volatile profile of Stilton cheeses: Differences between zones within a cheese and dairies K Gkatzionis, RST Linforth, CER Dodd Food Chemistry 113 (2), 506-512, 2009 | 50 | 2009 |
| Use of a model to understand the synergies underlying the antibacterial mechanism of H2O2-producing honeys M Masoura, P Passaretti, TW Overton, PA Lund, K Gkatzionis Scientific reports 10 (1), 17692, 2020 | 48 | 2020 |
| Water-in-oil-in-water double emulsion for the delivery of starter cultures in reduced-salt moromi fermentation of soy sauce PVP Devanthi, R Linforth, H El Kadri, K Gkatzionis Food chemistry 257, 243-251, 2018 | 47 | 2018 |
| Study of the influence of yeast inoculum concentration (Yarrowia lipolytica and Kluyveromyces lactis) on blue cheese aroma development using microbiological models EJ Price, RST Linforth, CER Dodd, CA Phillips, L Hewson, J Hort, ... Food chemistry 145, 464-472, 2014 | 44 | 2014 |
| Mathematical modelling of color, texture kinetics and sensory attributes characterisation of ripening bananas for waste critical point determination Stella Nannyonga, Serafim Bakalis, James Andrews, Ediriisa Mugampoza, Kostas ... Journal of Food Engineering 190, 205–210, 2016 | 41 | 2016 |
| Valorization of Agro-Industrial Wastes and Residues through the Production of Bioactive Compounds by Macrofungi in Liquid State Cultures: Growing Circular Economy S Pilafidis, P Diamantopoulou, K Gkatzionis, D Sarris Applied Sciences 12 (22), 11426, 2022 | 35 | 2022 |
| Acid production, growth kinetics and aroma profiles of Lactobacillus flora from Stilton cheese D Mugampoza, K Gkatzionis, RST Linforth, CER Dodd Food chemistry 287, 222-231, 2019 | 29 | 2019 |
| Sensory analysis of honey using Flash profile: A cross‐cultural comparison of Greek and Chinese panels EJ Price, R Tang, H El Kadri, K Gkatzionis Journal of Sensory Studies 34 (3), e12494, 2019 | 27 | 2019 |
| Understanding and controlling the release mechanism of Escherichia coli in double W1/O/W2 emulsion globules in the presence of NaCl in the W2 phase H El Kadri, T Overton, S Bakalis, K Gkatzionis RSC Advances 5 (127), 105098-105110, 2015 | 24 | 2015 |
| Understanding and controlling the release mechanism of Escherichia coli in double W 1/O/W 2 emulsion globules in the presence of NaCl in the W 2 phase H El Kadri, T Overton, S Bakalis, K Gkatzionis RSC Advances 5 (127), 105098-105110, 2015 | 24 | 2015 |
| Incorporation of water-in-oil-in-water (W1/O/W2) double emulsion in a set-type yogurt model S Lalou, H El Kadri, K Gkatzionis Food Research International 100, 122-131, 2017 | 22 | 2017 |
| Submerged cultivation of selected macro-fungi to produce mycelia rich in β-glucans and other bioactive compounds, valorizing side streams of the food industry S Pilafidis, E Tsouko, G Sougleri, P Diamantopoulou, K Gkatzionis, ... Carbon Resources Conversion 7 (2), 100198, 2024 | 20 | 2024 |
| Modeling respiration rate of fresh-cut sweet potato (Anggun) stored in different packaging films ZIA Shapawi, SH Ariffin, R Shamsudin, ISMA Tawakkal, K Gkatzionis Food Packaging and Shelf Life 28, 100657, 2021 | 20 | 2021 |