| # | Title | Journal | Year | Citations |
|---|
| 1 | Cereal arabinoxylans: advances in structure and physicochemical properties | Carbohydrate Polymers | 1995 | 753 |
| 2 | Effects of hydrocolloids on dough rheology and bread quality parameters in gluten-free formulations | Journal of Food Engineering | 2007 | 734 |
| 3 | Meat spoilage during distribution | Meat Science | 2008 | 731 |
| 4 | Molecular aspects of cereal β-glucan functionality: Physical properties, technological applications and physiological effects | Journal of Cereal Science | 2007 | 509 |
| 5 | Oil-in-water emulsions stabilized by chitin nanocrystal particles | Food Hydrocolloids | 2011 | 427 |
| 6 | Chitosan and gelatin based edible films: state diagrams, mechanical and permeation properties | Carbohydrate Polymers | 1998 | 371 |
| 7 | Physical properties of starch nanocrystal-reinforced pullulan films | Carbohydrate Polymers | 2007 | 328 |
| 8 | A new technique for spray drying orange juice concentrate | Innovative Food Science and Emerging Technologies | 2010 | 305 |
| 9 | Characterization of lactic acid bacteria isolated from a Greek dry-fermented sausage in respect of their technological and probiotic properties | Meat Science | 2003 | 287 |
| 10 | Thermophysical properties of chitosan, chitosan–starch and chitosan–pullulan films near the glass transition | Carbohydrate Polymers | 2002 | 269 |
| 11 | Physico-chemical properties of whey protein isolate films containing oregano oil and their antimicrobial action against spoilage flora of fresh beef | Meat Science | 2009 | 263 |
| 12 | Green ultrasound-assisted extraction of carotenoids from pomegranate wastes using vegetable oils | Ultrasonics Sonochemistry | 2017 | 260 |
| 13 | Microwave-assisted extraction of phenolics from pomegranate peels: Optimization, kinetics, and comparison with ultrasounds extraction | Chemical Engineering and Processing: Process Intensification | 2019 | 236 |
| 14 | Osmotic concentration of liquid foods | Journal of Food Engineering | 2001 | 229 |
| 15 | Development of a Microbial Model for the Combined Effect of Temperature and pH on Spoilage of Ground Meat, and Validation of the Model under Dynamic Temperature Conditions | Applied and Environmental Microbiology | 2006 | 218 |
| 16 | Glass transition and physical properties of polyol-plasticised pullulan–starch blends at low moisture | Carbohydrate Polymers | 1999 | 217 |
| 17 | Thermal, mechanical and water vapor barrier properties of sodium caseinate films containing antimicrobials and their inhibitory action on Listeria monocytogenes | Food Hydrocolloids | 2008 | 217 |
| 18 | Molecular size effects on rheological properties of oat β-glucans in solution and gels | Food Hydrocolloids | 2003 | 215 |
| 19 | Physicochemical properties and application of pullulan edible films and coatings in fruit preservation | Journal of the Science of Food and Agriculture | 2001 | 209 |
| 20 | A comparative study on structure–function relations of mixed-linkage (1→3), (1→4) linear β-d-glucans | Food Hydrocolloids | 2004 | 205 |
| 21 | Structure and rheological properties of water soluble β-glucans from oat cultivars of Avena sativa and Avena bysantina | Journal of Cereal Science | 2003 | 202 |
| 22 | Ultrasound-assisted extraction of pomegranate seed oil – Kinetic modeling | Journal of Food Engineering | 2013 | 195 |
| 23 | Prevalence and concentration of verocytotoxigenic Escherichia coli, Salmonella enterica and Listeria monocytogenes in the beef production chain: A review | Food Microbiology | 2009 | 192 |
| 24 | Amylolytic enzymes and products derived from starch: A review | Critical Reviews in Food Science and Nutrition | 1995 | 191 |
| 25 | Effect of fat level and partial replacement of pork backfat with olive oil on processing and quality characteristics of fermented sausages | Meat Science | 2002 | 191 |
| 26 | Edible films made from hydroxypropyl starch and gelatin and plasticized by polyols and water | Carbohydrate Polymers | 1998 | 187 |
| 27 | Effect of arabinoxylans on bread-making quality of wheat flours | Food Chemistry | 1995 | 186 |
| 28 | Effect of replacing pork backfat with olive oil on processing and quality characteristics of fermented sausages | Meat Science | 1997 | 186 |
| 29 | Effect of replacing pork backfat with pre-emulsified olive oil on lipid fraction and sensory quality of Chorizo de Pamplona — a traditional Spanish fermented sausage | Meat Science | 2001 | 174 |
| 30 | Effects of two barley β-glucan isolates on wheat flour dough and bread properties | Food Chemistry | 2010 | 167 |
| 31 | In vitrolipid digestion of chitinnanocrystal stabilized o/w emulsions | Food and Function | 2013 | 162 |
| 32 | A process for turning pomegranate peels into a valuable food ingredient using ultrasound-assisted extraction and encapsulation | Innovative Food Science and Emerging Technologies | 2015 | 160 |
| 33 | Identification of peptides in traditional and probiotic sheep milk yoghurt with angiotensin I-converting enzyme (ACE)-inhibitory activity | Food Chemistry | 2007 | 155 |
| 34 | Thermal stability of Hibiscus sabdariffa L. anthocyanins in solution and in solid state: effects of copigmentation and glass transition | Food Chemistry | 2003 | 151 |
| 35 | Encapsulation of bioactive compounds through electrospinning/electrospraying and spray drying: A comparative assessment of food-related applications | Drying Technology | 2017 | 147 |
| 36 | Food Applications and Potential Health Benefits of Pomegranate and its Derivatives | Foods | 2020 | 145 |
| 37 | Characterization of Micrococcaceae isolated from dry fermented sausage | Food Microbiology | 2002 | 143 |
| 38 | Composite pullulan-whey protein nanofibers made by electrospinning: Impact of process parameters on fiber morphology and physical properties | Food Hydrocolloids | 2018 | 143 |
| 39 | Water vapour barrier and tensile properties of composite caseinate-pullulan films: Biopolymer composition effects and impact of beeswax lamination | Food Chemistry | 2007 | 140 |
| 40 | Physico-chemical studies of chitosan-poly(vinyl alcohol) blends plasticized with sorbitol and sucrose | Carbohydrate Polymers | 1997 | 138 |
| 41 | Antimicrobial activity of some plant extracts and essential oils against foodborne pathogens in vitro and on the fate of inoculated pathogens in chocolate | LWT - Food Science and Technology | 2008 | 138 |
| 42 | Solution flow behavior and gelling properties of water-soluble barley (1→3,1→4)-β-glucans varying in molecular size | Journal of Cereal Science | 2004 | 137 |
| 43 | Optimization of lactic acid production from beet molasses by Lactobacillus delbrueckii NCIMB 8130 | World Journal of Microbiology and Biotechnology | 2002 | 134 |
| 44 | Effect of fat level and storage conditions on quality characteristics of traditional Greek sausages | Meat Science | 1999 | 133 |
| 45 | Primary amino acid profiles of Greek white wines and their use in classification according to variety, origin and vintage | Food Chemistry | 2003 | 133 |
| 46 | Development of a Safety Monitoring and Assurance System for chilled food products | International Journal of Food Microbiology | 2005 | 133 |
| 47 | Physical properties of polyol-plasticized edible blends made of methyl cellulose and soluble starch | Carbohydrate Polymers | 1999 | 130 |
| 48 | Development and validation of an HPLC-method for determination of free and bound phenolic acids in cereals after solid-phase extraction | Food Chemistry | 2012 | 130 |
| 49 | Hempseed meal protein isolates prepared by different isolation techniques. Part I. physicochemical properties | Food Hydrocolloids | 2018 | 128 |
| 50 | Probabilistic Model for Listeria monocytogenes Growth during Distribution, Retail Storage, and Domestic Storage of Pasteurized Milk | Applied and Environmental Microbiology | 2010 | 124 |
