| Enrichment of ice cream with dietary fibre: Effects on rheological properties, ice crystallisation and glass transition phenomena C Soukoulis, D Lebesi, C Tzia Food Chemistry 115 (2), 665-671, 2009 | 387 | 2009 |
| On quantitative determination of volatile organic compound concentrations using proton transfer reaction time-of-flight mass spectrometry L Cappellin, T Karl, M Probst, O Ismailova, PM Winkler, C Soukoulis, ... Environmental science & technology 46 (4), 2283-2290, 2012 | 303 | 2012 |
| Industrial yogurt manufacture: monitoring of fermentation process and improvement of final product quality C Soukoulis, P Panagiotidis, R Koureli, C Tzia Journal of dairy science 90 (6), 2641-2654, 2007 | 280 | 2007 |
| Probiotic edible films as a new strategy for developing functional bakery products: The case of pan bread C Soukoulis, L Yonekura, HH Gan, S Behboudi-Jobbehdar, C Parmenter, ... Food Hydrocolloids 39, 231-242, 2014 | 259 | 2014 |
| Study of the functionality of selected hydrocolloids and their blends with κ-carrageenan on storage quality of vanilla ice cream C Soukoulis, I Chandrinos, C Tzia LWT-Food Science and Technology 41 (10), 1816-1827, 2008 | 230 | 2008 |
| Optimization of Spray-Drying Process Conditions for the Production of Maximally Viable Microencapsulated L. acidophilus NCIMB 701748 S Behboudi-Jobbehdar, C Soukoulis, L Yonekura, I Fisk Drying Technology 31 (11), 1274-1283, 2013 | 204 | 2013 |
| A comprehensive overview on the micro-and nano-technological encapsulation advances for enhancing the chemical stability and bioavailability of carotenoids C Soukoulis, T Bohn Critical Reviews in Food Science and Nutrition 58 (1), 1-36, 2018 | 200 | 2018 |
| Assessment of apple (Malus× domestica Borkh.) fruit texture by a combined acoustic-mechanical profiling strategy F Costa, L Cappellin, S Longhi, W Guerra, P Magnago, D Porro, ... Postharvest biology and technology 61 (1), 21-28, 2011 | 181 | 2011 |
| Microencapsulation of Lactobacillus acidophilus NCIMB 701748 in matrices containing soluble fibre by spray drying: Technological characterization, storage stability and … L Yonekura, H Sun, C Soukoulis, I Fisk Journal of functional foods 6, 205-214, 2014 | 173 | 2014 |
| On data analysis in PTR-TOF-MS: From raw spectra to data mining L Cappellin, F Biasioli, PM Granitto, E Schuhfried, C Soukoulis, F Costa, ... Sensors and Actuators B: Chemical 155 (1), 183-190, 2011 | 173 | 2011 |
| Plant seed mucilage as emerging biopolymer in food industry applications C Soukoulis, C Gaiani, L Hoffmann Current Opinion in Food Science 22, 28-42, 2018 | 169 | 2018 |
| Stability of Lactobacillus rhamnosus GG in prebiotic edible films C Soukoulis, S Behboudi-Jobbehdar, L Yonekura, C Parmenter, ID Fisk Food Chemistry 159, 302-308, 2014 | 149 | 2014 |
| Impact of Milk Protein Type on the Viability and Storage Stability of Microencapsulated Lactobacillus acidophilus NCIMB 701748 Using Spray Drying C Soukoulis, S Behboudi-Jobbehdar, L Yonekura, C Parmenter, I Fisk Food and bioprocess technology 7, 1255-1268, 2014 | 138 | 2014 |
| Improved mass accuracy in PTR-TOF-MS: Another step towards better compound identification in PTR-MS L Cappellin, F Biasioli, A Fabris, E Schuhfried, C Soukoulis, TD Märk, ... International Journal of Mass Spectrometry 290 (1), 60-63, 2010 | 131 | 2010 |
| Ice cream as a vehicle for incorporating health‐promoting ingredients: Conceptualization and overview of quality and storage stability C Soukoulis, ID Fisk, T Bohn Comprehensive Reviews in Food Science and Food Safety 13 (4), 627-655, 2014 | 127 | 2014 |
| Sensory profiling and hedonic judgement of probiotic ice cream as a function of hydrocolloids, yogurt and milk fat content C Soukoulis, E Lyroni, C Tzia LWT-Food Science and Technology 43 (9), 1351-1358, 2010 | 126 | 2010 |
| Compositional and physicochemical factors governing the viability of Lactobacillus rhamnosus GG embedded in starch-protein based edible films C Soukoulis, P Singh, W Macnaughtan, C Parmenter, ID Fisk Food hydrocolloids 52, 876-887, 2016 | 120 | 2016 |
| Stability of Lactobacillus rhamnosus GG incorporated in edible films: Impact of anionic biopolymers and whey protein concentrate C Soukoulis, S Behboudi-Jobbehdar, W Macnaughtan, C Parmenter, ... Food hydrocolloids 70, 345-355, 2017 | 119 | 2017 |
| Contribution of thermal, rheological and physical measurements to the determination of sensorially perceived quality of ice cream containing bulk sweeteners C Soukoulis, E Rontogianni, C Tzia Journal of Food Engineering 100 (4), 634-641, 2010 | 117 | 2010 |
| Monitoring of volatile compound emissions during dry anaerobic digestion of the organic fraction of municipal solid waste by proton transfer reaction time-of-flight mass … D Papurello, C Soukoulis, E Schuhfried, L Cappellin, F Gasperi, ... Bioresource technology 126, 254-265, 2012 | 106 | 2012 |
Franco BiasioliFondazione Edmund MachEmail verificata su fmach.it
