| Co-current stratified gas–liquid downflow—Influence of the liquid flow field on interfacial structure JS Lioumbas, SV Paras, AJ Karabelas International Journal of Multiphase Flow 31 (8), 869-896, 2005 | 62 | 2005 |
| Foam free drainage and bubbles size for surfactant concentrations below the CMC JS Lioumbas, E Georgiou, M Kostoglou, TD Karapantsios Colloids and Surfaces A: Physicochemical and Engineering Aspects 487, 92-103, 2015 | 52 | 2015 |
| Atmospheric dispersion modelling of the fugitive particulate matter from overburden dumps with numerical and integral models KE Kakosimos, MJ Assael, JS Lioumbas, AS Spiridis Atmospheric Pollution Research 2 (1), 24-33, 2011 | 44 | 2011 |
| Effect of channel height and mass flux on highly subcooled horizontal flow boiling MC Vlachou, JS Lioumbas, K David, D Chasapis, TD Karapantsios Experimental Thermal and Fluid Science 83, 157-168, 2017 | 32 | 2017 |
| Surface water evaporation and energy components analysis during potato deep fat frying JS Lioumbas, M Kostoglou, TD Karapantsios Food research international 48 (1), 307-315, 2012 | 29 | 2012 |
| Effect of potato deep-fat frying conditions on temperature dependence of olive oil and palm oil viscosity JS Lioumbas, C Ampatzidis, TD Karapantsios Journal of food Engineering 113 (2), 217-225, 2012 | 26 | 2012 |
| On the capacity of a crust–core model to describe potato deep-fat frying JS Lioumbas, M Kostoglou, TD Karapantsios Food Research International 46 (1), 185-193, 2012 | 24 | 2012 |
| Effect of surfactant additives on co-current gas–liquid downflow JS Lioumbas, AA Mouza, SV Paras Chemical engineering science 61 (14), 4605-4616, 2006 | 22 | 2006 |
| Heat transfer enhancement in boiling over modified surfaces: a critical review MC Vlachou, JS Lioumbas, TD Karapantsios Interfacial Phenomena and Heat Transfer 3 (4), 2015 | 19 | 2015 |
| Local velocities inside the gas phase during counter-current two-phase flow in a narrow vertical channel IS Lioumbas, AA Mouza, SV Paras Chemical Engineering Research and Design 80 (6), 667-673, 2002 | 18 | 2002 |
| Subcooled flow boiling in horizontal and vertical macro-channel under Earth-gravity and hyper-gravity conditions MC Vlachou, JS Lioumbas, M Kostoglou, K David, D Chasapis, ... International Journal of Heat and Mass Transfer 133, 36-51, 2019 | 17 | 2019 |
| A population balance treatment of bubble size evolution in free draining foams M Kostoglou, J Lioumbas, T Karapantsios Colloids and Surfaces A: Physicochemical and Engineering Aspects 473, 75-84, 2015 | 17 | 2015 |
| Evaporation front compared with crust thickness in potato deep‐fat frying JS Lioumbas, TD Karapantsios Journal of food science 77 (1), E17-E25, 2012 | 17 | 2012 |
| Towards a wicking rapid test for rejection assessment of reused fried oils: Results and analysis for extra virgin olive oil JS Lioumbas, A Zamanis, TD Karapantsios Journal of Food engineering 119 (2), 260-270, 2013 | 14 | 2013 |
| Liquid layer characteristics in gas–liquid flow in slightly inclined pipes: Effect of non-ionic surfactant additives JS Lioumbas, C Kolimenos, SV Paras Chemical Engineering Science 64 (24), 5162-5172, 2009 | 14 | 2009 |
| Effect of Potato Orientation on Evaporation Front Propagation and Crust Thickness Evolution during Deep‐Fat Frying JS Lioumbas, TD Karapantsios Journal of food science 77 (10), E297-E305, 2012 | 12 | 2012 |
| Bubble dynamics and substrate thermalization during boiling in water saturated porous matrix JS Lioumbas, TD Karapantsios Experimental Thermal and Fluid Science 67, 75-80, 2015 | 10 | 2015 |
| Spatial considerations on electrical resistance tomography measurements JS Lioumbas, A Chatzidafni, TD Karapantsios Measurement Science and Technology 25 (5), 055303, 2014 | 10 | 2014 |
| Effect of increased gravitational acceleration in potato deep-fat frying JS Lioumbas, TD Karapantsios Food research international 55, 110-118, 2014 | 8 | 2014 |
| Hypergravity to explore the role of buoyancy in boiling in porous media JS Lioumbas, J Krause, TD Karapantsios Microgravity Science and Technology 25, 17-25, 2013 | 7 | 2013 |
