| Food applications and potential health benefits of pomegranate and its derivatives P Kandylis, E Kokkinomagoulos Foods 9 (2), 122, 2020 | 284 | 2020 |
| Yogurts supplemented with juices from grapes and berries D Dimitrellou, N Solomakou, E Kokkinomagoulos, P Kandylis Foods 9 (9), 1158, 2020 | 79 | 2020 |
| Evaluation of yeast strains for pomegranate alcoholic beverage production: Effect on physicochemical characteristics, antioxidant activity, and aroma compounds E Kokkinomagoulos, A Nikolaou, Y Kourkoutas, P Kandylis Microorganisms 8 (10), 1583, 2020 | 28 | 2020 |
| Grape pomace, an undervalued by-product: Industrial reutilization within a circular economy vision E Kokkinomagoulos, P Kandylis Reviews in Environmental Science and Bio/Technology 22 (3), 739-773, 2023 | 25 | 2023 |
| Emmer-based beverage fortified with fruit juices D Dimitrellou, P Kandylis, E Kokkinomagoulos, M Hatzikamari, ... Applied Sciences 11 (7), 3116, 2021 | 21 | 2021 |
| Sustainable exploitation of by-products of vitivinicultural origin in winemaking E Kokkinomagoulos, P Kandylis Multidisciplinary Digital Publishing Institute Proceedings 67 (1), 5, 2020 | 20 | 2020 |
| Impact of sugar type addition and fermentation temperature on pomegranate alcoholic beverage production and characteristics E Kokkinomagoulos, A Nikolaou, Y Kourkoutas, CG Biliaderis, P Kandylis Antioxidants 10 (6), 889, 2021 | 9 | 2021 |
| Food applications and potential health benefits of pomegranate and its derivatives. Foods. 2020; 9 (2): 122 P Kandylis, E Kokkinomagoulos | 8 | |
| Yogurts supplemented with juices from grapes and berries. Foods, 9 (9), 1158 D Dimitrellou, N Solomakou, E Kokkinomagoulos, P Kandylis | 6 | 2020 |
| Yogurts supplemented with juices from grapes and berries. Foods 9: 1158 D Dimitrellou, N Solomakou, E Kokkinomagoulos, P Kandylis | 6 | 2020 |
| Valorization of the solid fraction of wine lees through optimized accelerated autolysis: Effect of temperature, pH and solid concentration on free-amino acid concentration E Kokkinomagoulos, A Stamkopoulos, AM Michaelidou, AM Goula, ... Sustainable Chemistry and Pharmacy 42, 101780, 2024 | 2 | 2024 |
| Sustainable Exploitation of Wine Lees as Yeast Extract Supplement for Application in Food Industry and Its Effect on the Growth and Fermentative Ability of Lactiplantibacillus … E Kokkinomagoulos, P Kandylis Sustainability 16 (19), 8449, 2024 | 1 | 2024 |
| Sustainable Wine Fining: Evaluating Grape Pomace as a Natural Alternative to Commercial Agents E Kokkinomagoulos, P Kandylis Beverages 11 (2), 31, 2025 | | 2025 |
| Sustainable exploitation of wine lees for winemaking applications: a circular economy approach E Kokkinomagoulos, A Stamkopoulos, AM Michaelidou, AM Goula, ... | | |
Kandylis PanagiotisAssociate Professor, Department of Food Science and Technology, Ionian UniversityVerifisert e-postadresse på ionio.gr