| Yeast flavour production by solid state fermentation of orange peel waste FT Mantzouridou, A Paraskevopoulou, S Lalou Biochemical engineering journal 101, 1-8, 2015 | 112 | 2015 |
| 1H NMR-based metabolomics of saffron reveals markers for its quality deterioration SA Ordoudi, LR Cagliani, S Lalou, E Naziri, MZ Tsimidou, R Consonni Food research international 70, 1-6, 2015 | 65 | 2015 |
| Utilisation of water-in-oil-water (W1/O/W2) double emulsion in a set-type yogurt model for the delivery of probiotic Lactobacillus paracasei H El Kadri, S Lalou, FT Mantzouridou, K Gkatzionis Food Research International 107, 325-336, 2018 | 49 | 2018 |
| Purified oleosins at air–water interfaces CV Nikiforidis, C Ampatzidis, S Lalou, E Scholten, TD Karapantsios, ... Soft Matter 9 (4), 1354-1363, 2013 | 49 | 2013 |
| Encapsulation technologies for food industry V Đorđević, A Paraskevopoulou, F Mantzouridou, S Lalou, M Pantić, ... Emerging and traditional technologies for safe, healthy and quality food …, 2016 | 45 | 2016 |
| Bioflavour production from orange peel hydrolysate using immobilized Saccharomyces cerevisiae S Lalou, F Mantzouridou, A Paraskevopoulou, B Bugarski, S Levic, ... Applied microbiology and biotechnology 97, 9397-9407, 2013 | 43 | 2013 |
| Beyond traditional balsamic vinegar: Compositional and sensorial characteristics of industrial balsamic vinegars and regulatory requirements S Lalou, E Hatzidimitriou, M Papadopoulou, VG Kontogianni, ... Journal of Food Composition and Analysis 43, 175-184, 2015 | 41 | 2015 |
| Incorporation of water-in-oil-in-water (W1/O/W2) double emulsion in a set-type yogurt model S Lalou, H El Kadri, K Gkatzionis Food research international 100, 122-131, 2017 | 21 | 2017 |
| On the effect of microwave heating on quality characteristics and functional properties of persimmon juice and its residue S Lalou, SA Ordoudi, FT Mantzouridou Foods 10 (11), 2650, 2021 | 14 | 2021 |
| Balsamic type varietal vinegar from cv. Xinomavro (Northen Greece). Optimization and scale-up of the alcoholic fermentation step using indigenous multistarters S Lalou, M Ferentidou, FT Mantzouridou, MZ Tsimidou Food chemistry 244, 266-274, 2018 | 7 | 2018 |
| Implementing principles of traditional concentrated grape must fermentation to the production of new generation balsamic vinegars. Starter selection and effectiveness S Lalou, A Capece, FT Mantzouridou, P Romano, MZ Tsimidou Journal of food science and technology 53, 3424-3436, 2016 | 7 | 2016 |
| Contribution to the discussion of current state and future perspectives of sensory analysis of balsamic vinegars E Hatzidimitriou, M Papadopoulou, S Lalou, MZ Tsimidou Acetic Acid Bacteria 4 (1), 2015 | 4 | 2015 |
| Challenges in the Production Line of New-Generation Balsamic Vinegars S Lalou, FT Mantzouridou, MZ Tsimidou Biotechnological Progress and Beverage Consumption, 311-338, 2020 | 2 | 2020 |
| Correction: Comparative Analysis of Chemical, Microbiological, Sensory and Volatile Compound Profiles in Manouri PDO and Artisanal Manouri Cheeses: A Preliminary Study Ô Bintsis, FT Mantzouridou, S Lalou, P Alvanoudi, SA Ordoudi, ... Food and Bioprocess Technology, 1-1, 2024 | | 2024 |
| Comparative analysis of chemical, microbiological, sensory and volatile compound profiles in manouri PDO and artisanal manouri cheeses: a preliminary study Ô Bintsis, FT Mantzouridou, S Lalou, P Alvanoudi, SA Ordoudi, ... Food and Bioprocess Technology, 1-15, 2024 | | 2024 |
| Evaluation of safety and quality parameters of persimmon balsamic-type vinegar during multistarter culture fermentation and accelerated aging with oak chips S Lalou, SA Ordoudi, FT Mantzouridou Food Bioscience 57, 103526, 2024 | | 2024 |
| The potential of NMR spectroscopy vs separation techniques S Lalou, VG Kontogianni, M Tsimidou, CG Tsiafoulis, IP Gerothanassis Proceedings of the 3rd IMEKOFOODS-Metrology promoting Standardization and …, 2017 | | 2017 |
| CARATTERIZZAZIONE DELLA QUALITÀ E DELL'ORIGINE DELLO ZAFFERANO. LR Cagliani, M Chessa, N Culeddu, S Lalou, E Naziri, SA Ordoudi, ... Ingredienti Alimentari, 2016 | | 2016 |
| Major sensory stimuli in industrial balsamic vinegars-Relationship with consumer responses S Lalou, G Logdanidou, M Tsimidou, E Chatzidimitriou Sensory Science Group Conference-A SLICE OF SENSORY, 2015 | | 2015 |
| Contribution to a descriptive sensory analysis lexicon for the evaluation of commercial balsamic vinegars. S Lalou, M Tsimidou, M Papadopoulou, E Chatzidimitriou Proceedings of the 1st IMEKOFOODS, Metrology Promoting Objective and …, 2014 | | 2014 |
