| The effect of feeding rosemary, oregano, saffron and α-tocopheryl acetate on hen performance and oxidative stability of eggs N Botsoglou, P Florou-Paneri, E Botsoglou, V Dotas, I Giannenas, ... South African Journal of Animal Science 35 (3), 143-151, 2005 | 154 | 2005 |
| Hen performance and egg quality as affected by dietary oregano essential oil and tocopheryl acetate supplementation P Florou-Paneri, I Nikolakakis, I Giannenas, A Koidis, E Botsoglou, ... International Journal of Poultry Science 4 (7), 449-454, 2005 | 104 | 2005 |
| The contents of proteins and phospholipids in cloudy (veiled) virgin olive oils A Koidis, D Boskou European Journal of Lipid Science and Technology 108 (4), 323-328, 2006 | 97 | 2006 |
| Loss of stability of “veiled”(cloudy) virgin olive oils in storage MZ Tsimidou, A Georgiou, A Koidis, D Boskou Food Chemistry 93 (3), 377-383, 2005 | 84 | 2005 |
| Atmospheric cold plasma process for vegetable leaf decontamination: A feasibility study on radicchio (red chicory, Cichorium intybus L.) F Pasquali, AC Stratakos, A Koidis, A Berardinelli, C Cevoli, L Ragni, ... Food control 60, 552-559, 2016 | 81 | 2016 |
| Continuous statistical modelling for rapid detection of adulteration of extra virgin olive oil using mid infrared and Raman spectroscopic data K Georgouli, JM Del Rincon, A Koidis Food Chemistry 217, 735-742, 2017 | 62 | 2017 |
| Determination of Phospholipids in Olive Oil by 31P NMR Spectroscopy E Hatzakis, A Koidis, D Boskou, P Dais Journal of agricultural and food chemistry 56 (15), 6232-6240, 2008 | 59 | 2008 |
| Chemometric classification and quantification of olive oil in blends with any edible vegetable oils using FTIR-ATR and Raman spectroscopy AM Jiménez-Carvelo, MT Osorio, A Koidis, A González-Casado, ... LWT 86, 174-184, 2017 | 54 | 2017 |
| Industrial scale microwave processing of tomato juice using a novel continuous microwave system AC Stratakos, G Delgado-Pando, M Linton, MF Patterson, A Koidis Food Chemistry 190, 622-628, 2016 | 52 | 2016 |
| Evaluation of methodologies to determine vegetable oil species present in oil mixtures: Proposition of an approach to meet the EU legislation demands for correct vegetable oils … MT Osorio, SA Haughey, CT Elliott, A Koidis Food Research International 60, 66-75, 2014 | 46 | 2014 |
| Synergism between high-pressure processing and active packaging against Listeria monocytogenes in ready-to-eat chicken breast AC Stratakos, G Delgado-Pando, M Linton, MF Patterson, A Koidis Innovative Food Science & Emerging Technologies 27, 41-47, 2015 | 41 | 2015 |
| Major and trace elements in milk and Halloumi cheese as markers for authentication of goat feeding regimes and geographical origin MT Osorio, A Koidis, P Papademas International Journal of Dairy Technology 68 (4), 573-581, 2015 | 40 | 2015 |
| Endogenous microflora in turbid virgin olive oils and the physicochemical characteristics of these oils A Koidis, E Triantafillou, D Boskou European journal of lipid science and technology 110 (2), 164-171, 2008 | 40 | 2008 |
| Influence of Sous Vide and Water Immersion Processing on Polyacetylene Content and Instrumental Color of Parsnip (Pastinaca sativa) Disks A Rawson, A Koidis, DK Rai, M Tuohy, N Brunton Journal of Agricultural and Food Chemistry 58 (13), 7740-7747, 2010 | 39 | 2010 |
| Methods for extracting essential oils AC Stratakos, A Koidis Essential oils in food preservation, flavor and safety, 31-38, 2016 | 35 | 2016 |
| Suitability, efficiency and microbiological safety of novel physical technologies for the processing of ready‐to‐eat meals, meats and pumpable products AC Stratakos, A Koidis International Journal of Food Science & Technology 50 (6), 1283-1302, 2015 | 34 | 2015 |
| Modelling the effect of water immersion thermal processing on polyacetylene levels and instrumental colour of carrot disks A Rawson, A Koidis, A Patras, MG Tuohy, NP Brunton Food Chemistry 121 (1), 62-68, 2010 | 31 | 2010 |
| Influence of unit operations on the levels of polyacetylenes in minimally processed carrots and parsnips: An industrial trial A Koidis, A Rawson, M Tuohy, N Brunton Food chemistry 132 (3), 1406-1412, 2012 | 27 | 2012 |
| Impact of long-term storage at ambient temperatures on the total quality and stability of high-pressure processed tomato juice K Jayathunge, IR Grant, M Linton, MF Patterson, A Koidis Innovative Food Science & Emerging Technologies 32, 1-8, 2015 | 25 | 2015 |
| Enhancing the lycopene in vitro bioaccessibility of tomato juice synergistically applying thermal and non-thermal processing technologies K Jayathunge, AC Stratakos, O Cregenzán-Albertia, IR Grant, J Lyng, ... Food chemistry 221, 698-705, 2017 | 24 | 2017 |
Nigel BruntonUniversity College DublinEmail verificata su ucd.ie
