| Ultrasonic energy input influence οn the production of sub-micron o/w emulsions containing whey protein and common stabilizers O Kaltsa, C Michon, S Yanniotis, I Mandala Ultrasonics Sonochemistry 20 (3), 881-891, 2013 | 120 | 2013 |
| Saffron processing wastes as a bioresource of high-value added compounds: Development of a green extraction process for polyphenol recovery using a natural deep eutectic solvent A Lakka, S Grigorakis, I Karageorgou, G Batra, O Kaltsa, E Bozinou, ... Antioxidants 8 (12), 586, 2019 | 86 | 2019 |
| Influence of ultrasonication parameters on physical characteristics of olive oil model emulsions containing xanthan O Kaltsa, I Gatsi, S Yanniotis, I Mandala Food and Bioprocess Technology 7, 2038-2049, 2014 | 73 | 2014 |
| A Green Extraction Process for Polyphenols from Elderberry (Sambucus nigra) Flowers Using Deep Eutectic Solvent and Ultrasound-Assisted Pretreatment O Kaltsa, A Lakka, S Grigorakis, I Karageorgou, G Batra, E Bozinou, ... Molecules 25 (4), 921, 2020 | 65 | 2020 |
| Physical characteristics of submicron emulsions upon partial displacement of whey protein by a small molecular weight surfactant and pectin addition O Kaltsa, P Paximada, I Mandala, E Scholten Food Research International 66, 401-408, 2014 | 43 | 2014 |
| The Effect of Ultrasonication Pretreatment on the Production of Polyphenol-Enriched Extracts from Moringa oleifera L. (Drumstick Tree) Using a Novel Bio-Based … A Lakka, S Grigorakis, O Kaltsa, I Karageorgou, G Batra, E Bozinou, ... Applied Sciences 10 (1), 220, 2019 | 35 | 2019 |
| Polyphenol Extraction from Humulus lupulus (Hop) Using a Neoteric Glycerol/L-Alanine Deep Eutectic Solvent: Optimisation, Kinetics and the Effect of Ultrasound … A Lakka, I Karageorgou, O Kaltsa, G Batra, E Bozinou, S Lalas, D Makris AgriEngineering 1 (3), 403-417, 2019 | 33 | 2019 |
| Stability properties of different fenugreek galactomannans in emulsions prepared by high-shear and ultrasonic method O Kaltsa, S Yanniotis, I Mandala Food Hydrocolloids 52, 487-496, 2016 | 28 | 2016 |
| Stability, physical properties and acceptance of salad dressings containing saffron (Crocus sativus) or pomegranate juice powder as affected by high shear (HS) and … O Kaltsa, S Yanniotis, M Polissiou, I Mandala Lwt 97, 404-413, 2018 | 22 | 2018 |
| Green valorization of olive leaves to produce polyphenol-enriched extracts using an environmentally benign deep eutectic solvent O Kaltsa, S Grigorakis, A Lakka, E Bozinou, S Lalas, DP Makris AgriEngineering 2 (2), 226-239, 2020 | 21 | 2020 |
| Stability and physical properties of model macro-and nano/submicron emulsions containing fenugreek gum O Kaltsa, N Spiliopoulou, S Yanniotis, I Mandala Food Hydrocolloids 61, 625-632, 2016 | 21 | 2016 |
| Encapsulation of Moringa oleifera Extract in Ca‐Alginate Chocolate Beads: Physical and Antioxidant Properties O Kaltsa, A Alibade, E Bozinou, DP Makris, SI Lalas Journal of Food Quality 2021 (1), 5549873, 2021 | 13 | 2021 |
| Effect of enzyme blends and dough strengthening emulsifier on extending the shelf life of sandwich bread applying response surface methodology O Kaltsa, T Georgopoulos, S Yanniotis, I Mandala IJEIT 3, 149-160, 2013 | 13 | 2013 |
| Fortification of chocolate using Moringa oleifera extract encapsulated in microemulsions O Kaltsa, A Alibade, G Batra, E Bozinou, DP Makris, SI Lalas OCL 28, 38, 2021 | 7 | 2021 |
| Stability of microemulsions containing red grape pomace extract obtained with a glycerol/sodium benzoate deep eutectic solvent A Alibade, O Kaltsa, E Bozinou, V Athanasiadis, D Palaiogiannis, S Lalas, ... Ocl 29, 28, 2022 | 5 | 2022 |
| Functional Food Ingredients Production Using Green Technologies K Tsatsaragkou, P Paximada, S Protonotariou, O Kaltsa Green Chemistry in Agriculture and Food Production, 284-303, 2023 | | 2023 |
| Influence of ultrasonication parameters and NaCΙ on the stability of olive oil model emulsions containing xanthan O Kaltsa, I Gatsi, S Yanniotis, I Mandala | | 2016 |
| The effect of olive oil and fenugreek gum content on the stability and oxidation of o/w macro-and submicron-nanoemulsions O Kaltsa, N Spiliopoulou, S Yanniotis, I Mandala | | 2016 |
| Comparing different commercial fenugreek galactomannans for the production of fine o/w emulsions with whey proteins and various gum stabilizers: Effect of ultrasonic … O Kaltsa | | 2016 |
| Comparing different commercial fenugreek galactomannans for the production of emulsions with high intensity sonication. Effect on physical stability and rheological properties. O Kaltsa, S Yanniotis, I Mandala | | 2016 |
