| Fish processing by-products as a potential source of gelatin: A review PD Karayannakidis, A Zotos Journal of Aquatic Food Product Technology 25 (1), 65-92, 2016 | 150 | 2016 |
| Seasonal Variation of Phenolic Antioxidant-mediated α-glucosidase Inhibition of Ascophyllum nodosum E Apostolidis, PD Karayannakidis, YI Kwon, CM Lee, NP Seeram Plant Foods for Human Nutrition 66, 313-319, 2011 | 90 | 2011 |
| Evaluation of a novel quorum quenching strain for MBR biofouling mitigation ID Kampouris, PD Karayannakidis, DC Banti, D Sakoula, D Konstantinidis, ... Water research 143, 56-65, 2018 | 68 | 2018 |
| Hydrocolloids from quince seed: Extraction, characterization, and study of their emulsifying/stabilizing capacity C Ritzoulis, E Marini, A Aslanidou, N Georgiadis, PD Karayannakidis, ... Food Hydrocolloids 42, 178-186, 2014 | 55 | 2014 |
| An innovative bioreactor set-up that reduces membrane fouling by adjusting the filamentous bacterial population DC Banti, PD Karayannakidis, P Samaras, MG Mitrakas Journal of Membrane Science 542, 430-438, 2017 | 46 | 2017 |
| 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 | 40 | 2016 |
| A hydrophilic interaction chromatography-tandem mass spectrometry method for amino acid profiling in mussels ED Tsochatzis, O Begou, HG Gika, PD Karayannakidis, S Kalogiannis Journal of Chromatography B 1047, 197-206, 2017 | 37 | 2017 |
| The phytochemical rich potential of acorn (Quercus aegilops) products and by products VT Papoti, N Kizaki, A Skaltsi, PD Karayannakidis, M Papageorgiou Food science and biotechnology 27, 819-828, 2018 | 34 | 2018 |
| Partial Replacement of Fish Meal with Plant Protein Sources Singly and in Combination in Diets for Summer Flounder, Paralichthys dentatus A Enterria, M Slocum, DA Bengtson, PD Karayannakidis, CM Lee Journal of the world aquaculture society 42 (6), 753-765, 2011 | 33 | 2011 |
| Determination of selected dichloroanilines and phthalates in lyophilised mussels samples with ultra-high performance liquid chromatography-tandem mass spectrometry after … E Tsochatzis, P Karayannakidis, S Kalogiannis Food Additives & Contaminants: Part A 36 (8), 1253-1260, 2019 | 31 | 2019 |
| Traceability monitoring of Greek extra virgin olive oil by differential scanning calorimetry SE Chatziantoniou, DJ Triantafillou, PD Karayannakidis, ... Thermochimica Acta 576, 9-17, 2014 | 31 | 2014 |
| The effect of initial wash at acidic and alkaline pHs on the properties of protein concentrate (kamaboko) products from sardine (Sardina pilchardus) samples PD Karayannakidis, A Zotos, D Petridis, KDA Taylor Journal of Food Engineering 78 (3), 775-783, 2007 | 30 | 2007 |
| Effects of Selected Process Parameters on Physical and Sensorial Properties of Yellowfin Tuna (Thunnus albacares) Skin Gelatin PD Karayannakidis, SE Chatziantoniou, A Zotos Journal of Food Process Engineering 37 (5), 461-473, 2014 | 22 | 2014 |
| Physicochemical Properties of Yellowfin Tuna (Thunnus albacares) Skin Gelatin and its Modification by the Addition of Various Coenhancers PD Karayannakidis, A Zotos Journal of Food Processing and Preservation 39 (5), 530-538, 2015 | 21 | 2015 |
| Greening the canned peach production DK Folinas, D Aidonis, P Karayannakidis Journal of Agricultural Informatics 6 (1), 2015 | 21 | 2015 |
| PHYSICOCHEMICAL CHANGES OF SARDINES (SARDINA PILCHARDUS) AT–18C AND FUNCTIONAL PROPERTIES OF KAMABOKO GELS ENHANCED WITH Ca2+ IONS AND MTGase PD Karayannakidis, A Zotos, D Petridis, KDA Taylor Journal of food process engineering 31 (3), 372-397, 2008 | 20 | 2008 |
| The Effect of Washing, Microbial Transglutaminase, Salts and Starch Addition on the Functional Properties of Sardine (Sardina Pilchardus) Kamaboko Gels PD Karayannakidis, A Zotos, D Petridis, KDA Taylor Food science and technology international 14 (2), 167-177, 2008 | 17 | 2008 |
| Proteins as texture modifiers C Ritzoulis, PD Karayannakidis Modifying food texture, 51-69, 2015 | 14 | 2015 |
| Comparison of direct steam injection and steam-jacketed heating in squid protein hydrolysis for energy consumption and hydrolysis performance PD Karayannakidis, E Apostolidis, CM Lee LWT-Food Science and Technology 57 (1), 134-140, 2014 | 13 | 2014 |
| Recovery of bioactive peptides and omega-3 fatty acids-containing phospholipids from squid processing by-product hydrolysate E Apostolidis, PD Karayannakidis, CM Lee Journal of Aquatic Food Product Technology 25 (4), 496-506, 2016 | 12 | 2016 |
Soumela ChatziantoniouInternational Hellenic UniversityEmail confirmado em ihu.gr
