| 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 | 193 | 2010 |
| Stabilization of olive oil–lemon juice emulsion with polysaccharides A Paraskevopoulou, D Boskou, V Kiosseoglou Food Chemistry 90 (4), 627-634, 2005 | 162 | 2005 |
| 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 | 142 | 2012 |
| 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 | 133 | 2007 |
| 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 | 116 | 2003 |
| Yeast flavour production by solid state fermentation of orange peel waste FT Mantzouridou, A Paraskevopoulou, S Lalou Biochemical engineering journal 101, 1-8, 2015 | 112 | 2015 |
| 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 | 110 | 2011 |
| Flavour encapsulation in milk proteins–CMC coacervate-type complexes T Koupantsis, E Pavlidou, A Paraskevopoulou Food Hydrocolloids 37, 134-142, 2014 | 106 | 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 | 103 | 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 | 103 | 1997 |
| 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 | 102 | 2010 |
| Molecular interactions in gels prepared with egg yolk and its fractions V Kiosseoglou, A Paraskevopoulou Food Hydrocolloids 19 (3), 527-532, 2005 | 102 | 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 | 92 | 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 | 90 | 2003 |
| 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 | 84 | 2015 |
| 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 | 79 | 2016 |
| Migration of styrene from plastic packaging based on polystyrene into food simulants D Paraskevopoulou, DS Achilias, A Paraskevopoulou Polymer International 61 (1), 141-148, 2012 | 78 | 2012 |
| Functional and physicochemical properties of pulse proteins V Kioseoglou, A Paraskevopoulou Pulse foods: Processing, quality and nutraceutical application, 57-90, 2011 | 75 | 2011 |
| Retention of selected aroma compounds by polysaccharide solutions: A thermodynamic and kinetic approach M Terta, G Blekas, A Paraskevopoulou Food Hydrocolloids 20 (6), 863-871, 2006 | 73 | 2006 |
| 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 | 53 | 2022 |
