| Effect of heat processing on thermal stability and antioxidant activity of six flavonoids H Chaaban, I Ioannou, L Chebil, M Slimane, C Gérardin, C Paris, ... Journal of food processing and preservation 41 (5), e13203, 2017 | 268 | 2017 |
| Prevention of enzymatic browning in fruit and vegetables I Ioannou European Scientific Journal 9 (30), 2013 | 255 | 2013 |
| Review of the effects of food processing and formulation on flavonol and anthocyanin behaviour I Ioannou, I Hafsa, S Hamdi, C Charbonnel, M Ghoul Journal of Food Engineering 111 (2), 208-217, 2012 | 254 | 2012 |
| Corrosion inhibition of carbon steel in acidic medium by orange peel extract and its main antioxidant compounds N M’hiri, D Veys-Renaux, E Rocca, I Ioannou, NM Boudhrioua, M Ghoul Corrosion Science 102, 55-62, 2016 | 181 | 2016 |
| Effect of different operating conditions on the extraction of phenolic compounds in orange peel N M’hiri, I Ioannou, NM Boudhrioua, M Ghoul Food and bioproducts processing 96, 161-170, 2015 | 173 | 2015 |
| Simultaneous extraction and enzymatic hydrolysis of mustard bran for the recovery of sinapic acid II Valentin Reungoat, Louis M. Mouterde, Morad Chadni, Julien Couvreur ... Food and Bioproducts Processing 130, 68-78, 2021 | 166* | 2021 |
| Fuzzy concepts applied to food product quality control: A review N Perrot, I Ioannou, I Allais, C Curt, J Hossenlopp, G Trystram Fuzzy sets and systems 157 (9), 1145-1154, 2006 | 158 | 2006 |
| Phytochemical characteristics of citrus peel and effect of conventional and nonconventional processing on phenolic compounds: A review N M’hiri, I Ioannou, M Ghoul, N Mihoubi Boudhrioua Food Reviews International 33 (6), 587-619, 2017 | 150 | 2017 |
| Extraction methods of citrus peel phenolic compounds N M’hiri, I Ioannou, M Ghoul, NM Boudhrioua Food Reviews International 30 (4), 265-290, 2014 | 125 | 2014 |
| Effects of freezing treatments on viscoelastic and structural behavior of frozen sweet dough S Meziani, J Jasniewski, C Gaiani, I Ioannou, JM Muller, M Ghoul, ... Journal of Food Engineering 107 (3-4), 358-365, 2011 | 117 | 2011 |
| Biological activities and effects of food processing on flavonoids as phenolic antioxidants I Irina, G Mohamed Advances in applied biotechnology, 101-124, 2012 | 114 | 2012 |
| Glucosinolates: Natural occurrence, biosynthesis, accessibility, isolation, structures, and biological activities VPT Nguyen, J Stewart, M Lopez, I Ioannou, F Allais Molecules 25 (19), 4537, 2020 | 104 | 2020 |
| The structural characteristics and rheological properties of Lebanese locust bean gum A Haddarah, A Bassal, A Ismail, C Gaiani, I Ioannou, C Charbonnel, ... Journal of Food Engineering 120, 204-214, 2014 | 94 | 2014 |
| Proximate chemical composition of orange peel and variation of phenols and antioxidant activity during convective air drying N M’hiri, I Ioannou, M Ghoul, NM Boudhrioua, I Béjaoui, N Kolsi-Benzina, ... Journal of New Sciences, 2015 | 85 | 2015 |
| The photostability of flavanones, flavonols and flavones and evolution of their antioxidant activity H Chaaban, I Ioannou, C Paris, C Charbonnel, M Ghoul Journal of Photochemistry and Photobiology A: Chemistry 336, 131-139, 2017 | 80 | 2017 |
| Extraction of Phenolic Compounds and Terpenes from Cannabis sativa L. By-Products: From Conventional to Intensified Processes E Isidore, H Karim, I Ioannou Antioxidants 10 (6), 942, 2021 | 74 | 2021 |
| Effect of heated naringenin on immunomodulatory properties and cellular antioxidant activity M Maatouk, D Elgueder, N Mustapha, H Chaaban, IM Bzéouich, ... Cell Stress and Chaperones 21 (6), 1101-1109, 2016 | 62 | 2016 |
| Decision support system design using the operator skill to control cheese ripening––application of the fuzzy symbolic approach N Perrot, L Agioux, I Ioannou, G Mauris, G Corrieu, G Trystram Journal of Food Engineering 64 (3), 321-333, 2004 | 62 | 2004 |
| Effects of freezing treatments on the fermentative activity and gluten network integrity of sweet dough S Meziani, I Ioannou, J Jasniewski, N Belhaj, JM Muller, M Ghoul, ... LWT-Food Science and Technology 46 (1), 118-126, 2012 | 56 | 2012 |
| The fuzzy set theory: a helpful tool for the estimation of sensory properties of crusting sausage appearance by a single expert I Ioannou, N Perrot, J Hossenlopp, G Mauris, G Trystram Food quality and preference 13 (7-8), 589-595, 2002 | 55 | 2002 |
