| Aroma and physical characteristics of cakes prepared by replacing margarine with extra virgin olive oil A Matsakidou, G Blekas, A Paraskevopoulou LWT-Food Science and Technology 43 (6), 949-957, 2010 | 215 | 2010 |
| Characterisation of volatile compounds of lupin protein isolate‐enriched wheat flour bread A Paraskevopoulou, A Chrysanthou, M Koutidou Food Research International 48 (2), 568-577, 2012 | 165 | 2012 |
| Stabilization of olive oil–lemon juice emulsion with polysaccharides A Paraskevopoulou, D Boskou, V Kiosseoglou Food Chemistry 90 (4), 627-634, 2005 | 165 | 2005 |
| Oxidative stability of olive oil–lemon juice salad dressings stabilized with polysaccharides D Paraskevopoulou, D Boskou, A Paraskevopoulou Food Chemistry 101 (3), 1197-1204, 2007 | 135 | 2007 |
| Potentiality of Tenebrio molitor larva-based ingredients for the food industry: A review AA Gkinali, A Matsakidou, E Vasileiou, A Paraskevopoulou Trends in Food Science & Technology 119, 495-507, 2022 | 132 | 2022 |
| Aroma release of a model wine solution as influenced by the presence of non-volatile components. Effect of commercial tannin extracts, polysaccharides and artificial saliva A Mitropoulou, E Hatzidimitriou, A Paraskevopoulou Food research international 44 (5), 1561-1570, 2011 | 132 | 2011 |
| Yeast flavour production by solid state fermentation of orange peel waste FT Mantzouridou, A Paraskevopoulou, S Lalou Biochemical Engineering Journal 101, 1-8, 2015 | 128 | 2015 |
| Dough rheology and baking performance of wheat flour–lupin protein isolate blends A Paraskevopoulou, E Provatidou, D Tsotsiou, V Kiosseoglou Food Research International 43 (4), 1009-1016, 2010 | 122 | 2010 |
| Molecular interactions in gels prepared with egg yolk and its fractions V Kiosseoglou, A Paraskevopoulou Food Hydrocolloids 19 (3), 527-532, 2005 | 121 | 2005 |
| Aroma formation by immobilized yeast cells in fermentation processes V Nedović, B Gibson, TF Mantzouridou, B Bugarski, V Djordjević, ... Yeast 32 (1), 173-216, 2015 | 119 | 2015 |
| Functional properties of single cell protein produced by kefir microflora A Paraskevopoulou, I Athanasiadis, M Kanellaki, A Bekatorou, G Blekas, ... Food research international 36 (5), 431-438, 2003 | 115 | 2003 |
| Flavour encapsulation in milk proteins–CMC coacervate-type complexes T Koupantsis, E Pavlidou, A Paraskevopoulou Food Hydrocolloids 37, 134-142, 2014 | 114 | 2014 |
| Development of a novel whey beverage by fermentation with kefir granules. Effect of various treatments I Athanasiadis, A Paraskevopoulou, G Blekas, V Kiosseoglou Biotechnology Progress 20 (4), 1091-1095, 2004 | 108 | 2004 |
| Texture profile analysis of heat‐formed gels and cakes prepared with low cholesterol egg yolk concentrates A Paraskevopoulou, V Kiosseoglou Journal of Food Science 62 (1), 208-211, 1997 | 106 | 1997 |
| Functional and physicochemical properties of pulse proteins V Kioseoglou, A Paraskevopoulou Pulse foods: Processing, quality and nutraceutical application, 57-90, 2011 | 105* | 2011 |
| Single origin coffee aroma: From optimized flavor protocols and coffee customization to instrumental volatile characterization and chemometrics P Zakidou, F Plati, A Matsakidou, EM Varka, G Blekas, ... Molecules 26 (15), 4609, 2021 | 99 | 2021 |
| Glycerol and tannic acid as applied in the preparation of milk proteins–CMC complex coavervates for flavour encapsulation T Koupantsis, E Pavlidou, A Paraskevopoulou Food Hydrocolloids 57, 62-71, 2016 | 95 | 2016 |
| Process engineering for bioflavour production with metabolically active yeasts–a mini‐review M Carlquist, B Gibson, Y Karagul Yuceer, A Paraskevopoulou, M Sandell, ... Yeast 32 (1), 123-143, 2015 | 94 | 2015 |
| Influence of polysaccharide addition on stability of a cheese whey kefir-milk mixture A Paraskevopoulou, I Athanasiadis, G Blekas, AA Koutinas, M Kanellaki, ... Food hydrocolloids 17 (5), 615-620, 2003 | 92 | 2003 |
| Complex coacervates formation between gelatin and gum Arabic with different arabinogalactan protein fraction content and their characterization Z Rousi, C Malhiac, DG Fatouros, A Paraskevopoulou Food Hydrocolloids 96, 577-588, 2019 | 88 | 2019 |
