| Kinetic modelling of vitamin C loss in frozen green vegetables under variable storage conditions MC Giannakourou, PS Taoukis Food chemistry 83 (1), 33-41, 2003 | 393 | 2003 |
| Shelf life modelling of frozen shrimp at variable temperature conditions T Tsironi, E Dermesonlouoglou, M Giannakourou, P Taoukis LWT-Food Science and Technology 42 (2), 664-671, 2009 | 316 | 2009 |
| Handbook of frozen food processing and packaging DW Sun CRC press, 2005 | 314 | 2005 |
| Field evaluation of the application of time temperature integrators for monitoring fish quality in the chill chain MC Giannakourou, K Koutsoumanis, GJE Nychas, PS Taoukis International journal of food microbiology 102 (3), 323-336, 2005 | 259 | 2005 |
| Application of shelf life decision system (SLDS) to marine cultured fish quality K Koutsoumanis, MC Giannakourou, PS Taoukis, GJE Nychas International journal of food microbiology 73 (2-3), 375-382, 2002 | 168 | 2002 |
| Application of a TTI‐based distribution management system for quality optimization of frozen vegetables at the consumer end MC Giannakourou, PS Taoukis Journal of food science 68 (1), 201-209, 2003 | 165 | 2003 |
| Stability of dehydrofrozen tomatoes pretreated with alternative osmotic solutes EK Dermesonlouoglou, MC Giannakourou, P Taoukis Journal of Food Engineering 78 (1), 272-280, 2007 | 122 | 2007 |
| Application of processing and packaging hurdles for fresh-cut fruits and vegetables preservation MC Giannakourou, TN Tsironi Foods 10 (4), 830, 2021 | 120 | 2021 |
| Development and assessment of an intelligent shelf life decision system for quality optimization of the food chill chain MC Giannakourou, K Koutsoumanis, GJE Nychas, PS Taoukis Journal of Food Protection 64 (7), 1051-1057, 2001 | 117 | 2001 |
| Systematic application of time temperature integrators as tools for control of frozen vegetable quality MCG And, PS Taoukis Journal of food science 67 (6), 2221-2228, 2002 | 104 | 2002 |
| Kinetic modelling of the degradation of quality of osmo-dehydrofrozen tomatoes during storage EK Dermesonlouoglou, MC Giannakourou, PS Taoukis Food Chemistry 103 (3), 985-993, 2007 | 96 | 2007 |
| Kinetic study of quality indices and shelf life modelling of frozen spinach under dynamic conditions of the cold chain E Dermesonluoglu, G Katsaros, M Tsevdou, M Giannakourou, P Taoukis Journal of Food Engineering 148, 13-23, 2015 | 87 | 2015 |
| Effect of alternative preservation steps and storage on vitamin C stability in fruit and vegetable products: Critical review and kinetic modelling approaches MC Giannakourou, PS Taoukis Foods 10 (11), 2630, 2021 | 77 | 2021 |
| Kinetic study of the effect of the osmotic dehydration pre-treatment with alternative osmotic solutes to the shelf life of frozen strawberry EK Dermesonlouoglou, M Giannakourou, PS Taoukis Food and Bioproducts Processing 99, 212-221, 2016 | 77 | 2016 |
| Stability of dehydrofrozen green peas pretreated with nonconventional osmotic agents MC Giannakourou, PS Taoukis Journal of Food Science 68 (6), 2002-2010, 2003 | 70 | 2003 |
| Application of shelf life modelling of chilled salad products to a TTI based distribution and stock rotation system PS Taoukis, M Bili, M Giannakourou International Symposium on Applications of Modelling as InnovativeTechnique …, 1997 | 43 | 1997 |
| Kinetic modelling of the quality degradation of frozen watermelon tissue: Effect of the osmotic dehydration as a pre‐treatment E Dermesonlouoglou, M Giannakourou, P Taoukis International journal of food science & technology 42 (7), 790-798, 2007 | 42 | 2007 |
| Temperature and food stability: analysis and control. PS Taoukis, MC Giannakourou | 37 | 2004 |
| Optimization of osmotic dehydration of tomatoes in solutions of non-conventional sweeteners by response surface methodology and desirability approach MC Giannakourou, AE Lazou, EK Dermesonlouoglou Foods 9 (10), 1393, 2020 | 29 | 2020 |
| The hurdle effect of osmotic pretreatment and high‐pressure cold pasteurisation on the shelf‐life extension of fresh‐cut tomatoes EK Dermesonlouoglou, V Andreou, Z Alexandrakis, GJ Katsaros, ... International Journal of Food Science & Technology 52 (4), 916-926, 2017 | 28 | 2017 |
