| Perspectives from CO+RE: How COVID-19 changed our food systems and food security paradigms S Bakalis, VP Valdramidis, D Argyropoulos, L Ahrne, J Chen, PJ Cullen, ... Current Research in Food Science, 2020 | 255 | 2020 |
| Review on the control of ice nucleation by ultrasound waves, electric and magnetic fields M Dalvi-Isfahan, N Hamdami, E Xanthakis, A Le-Bail Journal of Food Engineering 195, 222-234, 2017 | 232 | 2017 |
| Effect of static electric field on ice crystal size reduction during freezing of pork meat E Xanthakis, M Havet, S Chevallier, J Abadie, A Le-Bail Innovative Food Science & Emerging Technologies 20, 115-120, 2013 | 166 | 2013 |
| The principles of high voltage electric field and its application in food processing: A review M Dalvi-Isfahan, N Hamdami, A Le-Bail, E Xanthakis Food Research International 89, 48-62, 2016 | 138 | 2016 |
| Development of an innovative microwave assisted food freezing process E Xanthakis, A Le-Bail, H Ramaswamy Innovative Food Science & Emerging Technologies 26, 176-181, 2014 | 131 | 2014 |
| From winery waste to bioactive compounds and new polymeric biocomposites: A contribution to the circular economy concept M Ferri, M Vannini, M Ehrnell, L Eliasson, E Xanthakis, S Monari, L Sisti, ... Journal of advanced research 24, 1-11, 2020 | 114 | 2020 |
| Review on identification, underlying mechanisms and evaluation of freezing damage M Dalvi-Isfahan, PK Jha, J Tavakoli, A Daraei-Garmakhany, E Xanthakis, ... Journal of Food Engineering 255, 50-60, 2019 | 98 | 2019 |
| Microwave-assisted extraction of polysaccharides from the marshmallow roots: Optimization, purification, structure, and bioactivity R Hashemifesharaki, E Xanthakis, Z Altintas, Y Guo, SMT Gharibzahedi Carbohydrate polymers 240, 116301, 2020 | 80 | 2020 |
| An overview on magnetic field and electric field interactions with ice crystallisation; application in the case of frozen food PK Jha, E Xanthakis, V Jury, A Le-Bail Crystals 7 (10), 299, 2017 | 73 | 2017 |
| Assessment of freeze damage in fruits and vegetables PK Jha, E Xanthakis, S Chevallier, V Jury, A Le-Bail Food Research International 121, 479-496, 2019 | 71 | 2019 |
| Effect of microwave assisted blanching on the ascorbic acid oxidase inactivation and vitamin C degradation in frozen mangoes E Xanthakis, E Gogou, P Taoukis, L Ahrné Innovative Food Science & Emerging Technologies 48, 248-257, 2018 | 58 | 2018 |
| Innovative technologies for food preservation FJ Barba, L Ahrné, E Xanthakis, MG Landerslev, V Orlien Innovative technologies for food preservation, 25-51, 2018 | 52 | 2018 |
| Effect of innovative microwave assisted freezing (MAF) on the quality attributes of apples and potatoes PK Jha, S Chevallier, E Xanthakis, V Jury, A Le-Bail Food chemistry 309, 125594, 2020 | 47 | 2020 |
| Enzymatic transformation of flavonoids and terpenoids: structural and functional diversity of the novel derivatives E Xanthakis, E Theodosiou, S Magkouta, H Stamatis, H Loutrari, ... Pure and Applied Chemistry 82 (1), 1-16, 2010 | 40 | 2010 |
| Bolus rheology and ease of swallowing of particulated semi-solid foods as evaluated by an elderly panel AB Tobin, M Mihnea, M Hildenbrand, A Miljkovic, G Garrido-Bañuelos, ... Food & function 11 (10), 8648-8658, 2020 | 33 | 2020 |
| Freezing combined with electrical and magnetic disturbances E Xanthakis, A Le-Bail, M Havet Emerging technologies for food processing, 563-579, 2014 | 30 | 2014 |
| Advances of electro-freezing in food processing PK Jha, E Xanthakis, V Jury, M Havet, A Le-Bail Current opinion in food science 23, 85-89, 2018 | 27 | 2018 |
| Flowability characterization of nanopowders E Xanthakis, JR Van Ommen, L Ahrné Powder Technology 286, 156-163, 2015 | 27 | 2015 |
| Flow properties of spices measured with powder flow tester and ring shear tester-XS K Slettengren, E Xanthakis, L Ahrné, EJ Windhab International journal of food properties 19 (7), 1475-1482, 2016 | 22 | 2016 |
| Dry mixing of food powders: Effect of water content and composition on mixture quality of binary mixtures P Shenoy, E Xanthakis, F Innings, C Jonsson, J Fitzpatrick, L Ahrné Journal of food engineering 149, 229-236, 2015 | 21 | 2015 |
Lilia AhrneUniversity of CopenhagenVerified email at food.ku.dk
