| Novel processes for the extraction of phenolic compounds from olive pomace and their protection by encapsulation S Chanioti, M Katsouli, C Tzia Molecules 26 (6), 1781, 2021 | 62 | 2021 |
| Optimization of water in olive oil nano-emulsions composition with bioactive compounds by response surface methodology M Katsouli, V Polychniatou, C Tzia Lwt 89, 740-748, 2018 | 42 | 2018 |
| Novel encapsulation approach for Bifidobacterium subsp. lactis (BB-12) viability enhancement through its incorporation into a double emulsion prior to the extrusion process G Frakolaki, M Katsouli, V Giannou, C Tzia LWT 130, 109671, 2020 | 33 | 2020 |
| Influence of surface-active phenolic acids and aqueous phase ratio on w/o nano-emulsions properties; model fitting and prediction of nano-emulsions oxidation stability M Katsouli, V Polychniatou, C Tzia Journal of Food Engineering 214, 40-46, 2017 | 33 | 2017 |
| Comparison study for the recovery of bioactive compounds from Tribulus terrestris, Panax ginseng, Gingko biloba, Lepidium meyenii, Turnera diffusa and Withania somnifera by … C Tsaltaki, M Katsouli, T Kekes, S Chanioti, C Tzia Industrial Crops and Products 142, 111875, 2019 | 31 | 2019 |
| β-Sitosterol as a functional bioactive S Chanioti, M Katsouli, C Tzia A centum of valuable plant bioactives, 193-212, 2021 | 21 | 2021 |
| Effect of lipid type, dispersed phase volume fraction and emulsifier on the physicochemical properties of nanoemulsions fortified with conjugated linoleic acid (CLA): Process … M Katsouli, C Tzia Journal of Molecular Liquids 292, 111397, 2019 | 21 | 2019 |
| Development and Stability Assessment of Coenzyme Q10-Loaded Oil-in-Water Nanoemulsions Using as Carrier Oil: Extra Virgin Olive and Olive-Pomace Oil M Katsouli, C Tzia Food and Bioprocess Technology 12, 54-76, 2019 | 16 | 2019 |
| Enhancement of physicochemical and encapsulation stability of O 1/W/O 2 multiple nanoemulsions loaded with coenzyme Q 10 or conjugated linoleic acid by incorporating … M Katsouli, V Giannou, C Tzia Food & Function 11 (10), 8878-8892, 2020 | 13 | 2020 |
| Identification, quantification, and characterization of tomato processing by-products G Liadakis, M Katsouli, S Chanioti, V Giannou, C Tzia Tomato processing by-products, 1-32, 2022 | 10 | 2022 |
| A Comparative Study of O/W Nanoemulsions Using Extra Virgin Olive or Olive‐Pomace Oil: Impacts on Formation and Stability M Katsouli, V Giannou, C Tzia Journal of the American Oil Chemists' Society 95 (10), 1341-1353, 2018 | 9 | 2018 |
| A Centum of Valuable Plant Bioactives S Chanioti, M Katsouli, C Tzia Elsevier, 2021 | 7 | 2021 |
| Active and Intelligent Packaging for Enhancing Modified Atmospheres and Monitoring Quality and Shelf Life of Packed Gilthead Seabream Fillets at Isothermal and Variable … M Katsouli, I Semenoglou, M Kotsiri, E Gogou, T Tsironi, P Taoukis Foods 11 (15), 2245, 2022 | 5 | 2022 |
| Development of extra virgin olive and olive pomace oil nanoemulsions (o/w and w/o) enriched with surface‐active phenolic compounds M Katsouli, SA Papatheodorou, V Giannou, C Tzia Journal of Food Process Engineering 45 (7), e13869, 2022 | 2 | 2022 |
| Consumer Perception of Freshness and Volatile Composition of Fresh Gilthead Seabream and Seabass in Active Packaging with and without CO2-Emitting Pads E Nanou, M Kotsiri, D Kogiannou, M Katsouli, K Grigorakis Foods 12 (3), 505, 2023 | 1 | 2023 |
| Comparative Study of Microwave, Pulsed Electric Fields, and High Pressure Processing on the Extraction of Antioxidants from Olive Pomace M Tsevdou, A Ntzimani, M Katsouli, G Dimopoulos, D Tsimogiannis, ... Molecules 29 (10), 2303, 2024 | | 2024 |
| Recovery of Omega-3-Rich Lipids: Toward the Sustainable Valorization of Sea-Bass Industry Side Streams I Semenoglou, M Katsouli, M Giannakourou, P Taoukis Separations 11 (4), 101, 2024 | | 2024 |
| Shelf-Life Enhancement Applying Pulsed Electric Field and High-Pressure Treatments Prior to Osmotic Dehydration of Fresh-Cut Potatoes M Katsouli, E Dermesonlouoglou, G Dimopoulos, E Karafantalou, ... Foods 13 (1), 171, 2024 | | 2024 |
| O1/W/O2 nanoemulsions and emulsions based on extra virgin olive oil produced by ultrasound-assisted homogenization process: Characterization of structure … M Katsouli, C Tzia Journal of Dispersion Science and Technology 44 (9), 1680-1693, 2023 | | 2023 |
| Sensory Science and its Perceptual Properties C Tzia, V Giannou, T Kekes, C Chranioti, M Katsouli Natural Flavours, Fragrances, and Perfumes: Chemistry, Production, and …, 2023 | | 2023 |
