| Effect of repeated frying on the viscosity, density and dynamic interfacial tension of palm and olive oil EP Kalogianni, TD Karapantsios, R Miller Journal of Food Engineering 105 (1), 169-179, 2011 | 89 | 2011 |
| The level of food safety knowledge in food establishments in three European countries N Smigic, I Djekic, ML Martins, A Rocha, N Sidiropoulou, EP Kalogianni Food Control 63, 187-194, 2016 | 74 | 2016 |
| Food hygiene practices in different food establishments I Djekic, N Smigic, EP Kalogianni, A Rocha, L Zamioudi, R Pacheco Food Control 39, 34-40, 2014 | 51 | 2014 |
| TraceALL: a semantic web framework for food traceability systems M Salampasis, D Tektonidis, EP Kalogianni Journal of Systems and Information Technology, 2012 | 43 | 2012 |
| Dynamic interfacial tensions of dietary oils K Dopierala, A Javadi, J Krägel, KH Schano, EP Kalogianni, ME Leser, ... Colloids and Surfaces A: Physicochemical and Engineering Aspects 382 (1-3 …, 2011 | 40 | 2011 |
| Effect of feed concentration on the production of pregelatinized starch in a double drum dryer EP Kalogianni, VA Xynogalos, TD Karapantsios, M Kostoglou LWT-Food Science and Technology 35 (8), 703-714, 2002 | 35 | 2002 |
| Effect of potato presence on the degradation of extra virgin olive oil during frying EP Kalogianni, C Karastogiannidou, TD Karapantsios International journal of food science & technology 45 (4), 765-775, 2010 | 34 | 2010 |
| Crust pore characteristics and their development during frying of French-fries EP Kalogianni, E Papastergiadis Journal of Food Engineering 120, 175-182, 2014 | 32 | 2014 |
| A dynamic wicking technique for determining the effective pore radius of pregelatinized starch sheets EP Kalogianni, T Savopoulos, TD Karapantsios, SN Raphaelides Colloids and Surfaces B: Biointerfaces 35 (3-4), 159-167, 2004 | 32 | 2004 |
| Effect of the presence and absence of potatoes under repeated frying conditions on the composition of palm oil EP Kalogianni, C Karastogiannidou, TD Karapantsios Journal of the American Oil Chemists' Society 86 (6), 561-571, 2009 | 30 | 2009 |
| Novel emulsifiers as products from internal Maillard reactions in okra hydrocolloid mucilage V Temenouga, T Charitidis, M Avgidou, PD Karayannakidis, ... Food Hydrocolloids 52, 972-981, 2016 | 19 | 2016 |
| Novel emulsifiers from olive processing solid waste A Filotheou, C Ritzoulis, M Avgidou, EP Kalogianni, A Pavlou, ... Food Hydrocolloids 48, 274-281, 2015 | 18 | 2015 |
| Exposure assessment and risk characterization of Aflatoxin M1 intake through consumption of milk and yoghurt by student population in Serbia and Greece B Udovicki, I Djekic, EP Kalogianni, A Rajkovic Toxins 11 (4), 205, 2019 | 16 | 2019 |
| Characterization of porous media by dynamic wicking combined with image analysis E Fragiadaki, S Harhalakis, EP Kalogianni Colloids and surfaces A: Physicochemical and Engineering Aspects 413, 50-57, 2012 | 16 | 2012 |
| Evolution of volume fractions and droplet sizes by analysis of electrical conductance curves during destabilization of oil-in-water emulsions M Kostoglou, EM Varka, EP Kalogianni, TD Karapantsios Journal of colloid and interface science 349 (1), 408-416, 2010 | 14 | 2010 |
| A multi-probe non-intrusive electrical technique for monitoring emulsification of hexane-in-water with the emulsifier C10E5 soluble in both phases EP Kalogianni, EM Varka, TD Karapantsios, M Kostoglou, E Santini, ... Colloids and Surfaces A: Physicochemical and Engineering Aspects 354 (1-3 …, 2010 | 14 | 2010 |
| Ascorbic acid oxidation in sucrose aqueous model systems at subzero temperatures D Champion, D Simatos, EP Kalogianni, P Cayot, M Le Meste Journal of agricultural and food chemistry 52 (11), 3399-3404, 2004 | 14 | 2004 |
| Effect of frying variables on F rench fry properties EP Kalogianni, PG Smith International journal of food science & technology 48 (4), 758-770, 2013 | 12 | 2013 |
| Rapid methods for frying oil quality determination: evaluation with respect to legislation criteria EP Kalogianni, D Georgiou, M Romaidi, S Exarhopoulos, D Petridis, ... Journal of the American Oil Chemists' Society 94 (1), 19-36, 2017 | 11 | 2017 |
| Cross-cultural consumer perceptions of service quality in restaurants I Djekic, K Kane, N Tomic, E Kalogianni, A Rocha, L Zamioudi, R Pacheco Nutrition & Food Science, 2016 | 11 | 2016 |
Thodoris KarapantsiosAristotle University of ThessalonikiVerified email at chem.auth.gr
