| Water loss and oil uptake as a function of frying time MK Krokida, V Oreopoulou, ZB Maroulis Journal of food engineering 44 (1), 39-46, 2000 | 420 | 2000 |
| Characterization of flavonoid subgroups and hydroxy substitution by HPLC-MS/MS D Tsimogiannis, M Samiotaki, G Panayotou, V Oreopoulou Molecules 12 (3), 593-606, 2007 | 386 | 2007 |
| Antioxidant activity of some plant extracts of the family Labiatae KD Economou, V Oreopoulou, CD Thomopoulos Journal of the American Oil Chemists Society 68, 109-113, 1991 | 358 | 1991 |
| Utilization of plant by-products for the recovery of proteins, dietary fibers, antioxidants, and colorants V Oreopoulou, C Tzia Utilization of by-products and treatment of waste in the food industry, 209-232, 2007 | 303 | 2007 |
| Colour changes during deep fat frying MK Krokida, V Oreopoulou, ZB Maroulis, D Marinos-Kouris Journal of Food Engineering 48 (3), 219-225, 2001 | 284 | 2001 |
| Effect of extraction parameters on the carotenoid recovery from tomato waste IF Strati, V Oreopoulou International journal of food science & technology 46 (1), 23-29, 2011 | 254 | 2011 |
| Edible and active films and coatings as carriers of natural antioxidants for lipid food S Ganiari, E Choulitoudi, V Oreopoulou Trends in Food Science & Technology 68, 70-82, 2017 | 248 | 2017 |
| Textural properties of low-fat cookies containing carbohydrate-or protein-based fat replacers EI Zoulias, V Oreopoulou, C Tzia Journal of Food Engineering 55 (4), 337-342, 2002 | 237 | 2002 |
| Effect of fat and sugar replacement on cookie properties EI Zoulias, V Oreopoulou, E Kounalaki Journal of the Science of Food and Agriculture 82 (14), 1637-1644, 2002 | 233 | 2002 |
| Oregano flavonoids as lipid antioxidants SA Vekiari, V Oreopoulou, C Tzia, CD Thomopoulos Journal of the American Oil Chemists' Society 70 (5), 483-487, 1993 | 218 | 1993 |
| Enzyme and high pressure assisted extraction of carotenoids from tomato waste IF Strati, E Gogou, V Oreopoulou Food and Bioproducts Processing 94, 668-674, 2015 | 214 | 2015 |
| Effect of pre-drying on quality of French fries MK Krokida, V Oreopoulou, ZB Maroulis, D Marinos-Kouris Journal of Food Engineering 49 (4), 347-354, 2001 | 214 | 2001 |
| Effect of sugar replacement by polyols and acesulfame‐K on properties of low‐fat cookies EI Zoulias, S Piknis, V Oreopoulou Journal of the Science of Food and Agriculture 80 (14), 2049-2056, 2000 | 208 | 2000 |
| Extraction of polyphenols from aromatic and medicinal plants: an overview of the methods and the effect of extraction parameters A Oreopoulou, D Tsimogiannis, V Oreopoulou Polyphenols in plants, 243-259, 2019 | 202 | 2019 |
| Phenolic acids of plant origin—A review on their antioxidant activity in vitro (o/w emulsion systems) along with their in vivo health biochemical properties S Kiokias, C Proestos, V Oreopoulou Foods 9 (4), 534, 2020 | 189 | 2020 |
| In vitro activity of vitamins, flavonoids, and natural phenolic antioxidants against the oxidative deterioration of oil-based systems S Kiokias, T Varzakas, V Oreopoulou Critical reviews in food science and nutrition 48 (1), 78-93, 2008 | 189 | 2008 |
| Recovery of carotenoids from tomato processing by-products–a review IF Strati, V Oreopoulou Food research international 65, 311-321, 2014 | 187 | 2014 |
| Utilization of by-products and treatment of waste in the food industry V Oreopoulou, W Russ Springer, 2007 | 178 | 2007 |
| Effect of osmotic dedydration pretreatment on quality of french fries MK Krokida, V Oreopoulou, ZB Maroulis, D Marinos-Kouris Journal of Food Engineering 49 (4), 339-345, 2001 | 172 | 2001 |
| The contribution of flavonoid C-ring on the DPPH free radical scavenging efficiency. A kinetic approach for the 3′, 4′-hydroxy substituted members DI Tsimogiannis, V Oreopoulou Innovative Food Science & Emerging Technologies 7 (1-2), 140-146, 2006 | 170 | 2006 |
