| 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 | 356 | 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 | 238 | 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 | 160 | 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 | 129 | 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 | 119 | 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 | 100 | 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 | 78 | 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 | 72 | 2011 |
| 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 | 52 | 1995 |
| 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 | 46 | 2013 |
| 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 | 44 | 2003 |
| 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 | 41 | 2017 |
| 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 | 38 | 2022 |
| 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 | 32 | 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 | 28 | 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 | 28 | 2016 |
| Impact of Physical and Chemical Pretreatments on Texture of Octopus (Eledone moschata) E Katsanidis Journal of food science 69 (7), 264-267, 2004 | 25 | 2004 |
| Osmotic processing of meat: Mathematical modeling and quality parameters D Dimakopoulou-Papazoglou, E Katsanidis Food engineering reviews 12 (1), 32-47, 2020 | 22 | 2020 |
| Oxidative stress status: OSS, BOSS, and “wild bill” donovan WA Pryor Bio-Assays for Oxidative Stress Status, 1, 2001 | 22 | 2001 |
| 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 | 21 | 2023 |
