| Effects of hydrocolloids on dough rheology and bread quality parameters in gluten-free formulations A Lazaridou, D Duta, M Papageorgiou, N Belc, CG Biliaderis Journal of food engineering 79 (3), 1033-1047, 2007 | 1376 | 2007 |
| Effects of two barley β-glucan isolates on wheat flour dough and bread properties A Skendi, CG Biliaderis, M Papageorgiou, MS Izydorczyk Food chemistry 119 (3), 1159-1167, 2010 | 302 | 2010 |
| Evaluation of polyesters from renewable resources as alternatives to the current fossil-based polymers. Phase transitions of poly (butylene 2, 5-furan-dicarboxylate) GZ Papageorgiou, V Tsanaktsis, DG Papageorgiou, S Exarhopoulos, ... Polymer 55 (16), 3846-3858, 2014 | 195 | 2014 |
| Effect of barley β-glucan molecular size and level on wheat dough rheological properties A Skendi, M Papageorgiou, CG Biliaderis Journal of Food Engineering 91 (4), 594-601, 2009 | 163 | 2009 |
| Introduction to cereal processing and by-products M Papageorgiou, A Skendi Sustainable recovery and reutilization of cereal processing by-products, 1-25, 2018 | 150 | 2018 |
| Covid-19 pandemic effects on food safety-Multi-country survey study I Djekic, A Nikolić, M Uzunović, A Marijke, A Liu, J Han, M Brnčić, ... Food control 122, 107800, 2021 | 148 | 2021 |
| Water extractable (1→ 3, 1→ 4)-β-D-glucans from barley and oats: An intervarietal study on their structural features and rheological behaviour M Papageorgiou, N Lakhdara, A Lazaridou, CG Biliaderis, MS Izydorczyk Journal of cereal science 42 (2), 213-224, 2005 | 148 | 2005 |
| Physicochemical and technological properties of highly enriched wheat breads with wholegrain non wheat flours P Koletta, M Irakli, M Papageorgiou, A Skendi Journal of Cereal science 60 (3), 561-568, 2014 | 126 | 2014 |
| Technological properties and non-enzymatic browning of white lupin protein enriched spaghetti G Doxastakis, M Papageorgiou, D Mandalou, M Irakli, E Papalamprou, ... Food Chemistry 101 (1), 57-64, 2007 | 122 | 2007 |
| Advances on the valorisation and functionalization of by-products and wastes from cereal-based processing industry A Skendi, KG Zinoviadou, M Papageorgiou, JM Rocha Foods 9 (9), 1243, 2020 | 94 | 2020 |
| High protein substitutes for gluten in gluten-free bread A Skendi, M Papageorgiou, T Varzakas Foods 10 (9), 1997, 2021 | 87 | 2021 |
| Steric exclusion phenomena in gellan/gelatin systems I. Physical properties of single and binary gels M Papageorgiou, S Kasapis, RK Richardson Food Hydrocolloids 8 (2), 97-112, 1994 | 79 | 1994 |
| The role of hydrocolloids in gluten-free bread and pasta; rheology, characteristics, staling and glycemic index A Culetu, DE Duta, M Papageorgiou, T Varzakas Foods 10 (12), 3121, 2021 | 73 | 2021 |
| Directive 92/43/EEC. The Greek Habitat Project Natura 2000: An overview S Dafis, E Papastergiadou, K Georghiou, D Babalonas, T Georgiadis, ... Commission of the European Communities DG XI, The Goulandris Natural History …, 1996 | 73 | 1996 |
| HPLC-DAD-FLD method for simultaneous determination of mycotoxins in wheat bran MN Irakli, A Skendi, MD Papageorgiou Journal of Chromatographic Science 55 (7), 690-696, 2017 | 64 | 2017 |
| Influence of water and barley β-glucan addition on wheat dough viscoelasticity A Skendi, M Papageorgiou, CG Biliaderis Food research international 43 (1), 57-65, 2010 | 62 | 2010 |
| Effect of acorn meal-water combinations on technological properties and fine structure of gluten-free bread A Skendi, P Mouselemidou, M Papageorgiou, E Papastergiadis Food chemistry 253, 119-126, 2018 | 59 | 2018 |
| Emotions and food consumption: Emotional eating behavior in a European population M Ljubičić, M Matek Sarić, I Klarin, I Rumbak, I Colić Barić, J Ranilović, ... Foods 12 (4), 872, 2023 | 57 | 2023 |
| Relativistic causality in particle detector models: Faster-than-light signaling and impossible measurements J de Ramón, M Papageorgiou, E Martín-Martínez Physical Review D 103 (8), 085002, 2021 | 57 | 2021 |
| Glassy-state phenomena in gellan-sucrose-corn syrup mixtures M Papageorgiou, S Kasapis, RK Richardson Carbohydrate Polymers 25 (2), 101-109, 1994 | 53 | 1994 |
