| Handbook of industrial drying AS Mujumdar CRC press, 2006 | 3634 | 2006 |
| Moisture diffusivity data compilation in foodstuffs NP Zogzas, ZB Maroulis, D Marinos-Kouris Drying technology 14 (10), 2225-2253, 1996 | 873 | 1996 |
| Drying kinetics of some vegetables MK Krokida, VT Karathanos, ZB Maroulis, D Marinos-Kouris Journal of Food engineering 59 (4), 391-403, 2003 | 613 | 2003 |
| Rehydration kinetics of dehydrated products MK Krokida, D Marinos-Kouris Journal of food engineering 57 (1), 1-7, 2003 | 556 | 2003 |
| Application of the GAB model to the moisture sorption isotherms for dried fruits ZB Maroulis, E Tsami, D Marinos-Kouris, GD Saravacos Journal of food engineering 7 (1), 63-78, 1988 | 442 | 1988 |
| Equilibrium moisture content and heat of desorption of some vegetables CT Kiranoudis, ZB Maroulis, E Tsami, D Marinos-Kouris Journal of Food engineering 20 (1), 55-74, 1993 | 357 | 1993 |
| Densities, shrinkage and porosity of some vegetables during air drying NP Zogzas, ZB Maroulis, D Marinos-Kouris Drying technology 12 (7), 1653-1666, 1994 | 338 | 1994 |
| Water sorption isotherms of raisins, currants, figs, prunes and apricots E Tsami, D Marinos‐Kouris, ZB Maroulis Journal of Food science 55 (6), 1594-1597, 1990 | 307 | 1990 |
| Colour changes during deep fat frying MK Krokida, V Oreopoulou, ZB Maroulis, D Marinos-Kouris Journal of Food Engineering 48 (3), 219-225, 2001 | 282 | 2001 |
| Transport properties in the drying of solids D Marinos-Kouris, ZB Maroulis Handbook of industrial drying, 113-159, 2020 | 273 | 2020 |
| Heat of sorption of water in dried fruits E Tsami, ZB Maroulis, D Marinos‐Kouris, GD Saravacos International Journal of Food Science & Technology 25 (3), 350-359, 1990 | 235 | 1990 |
| Effect of pre-drying on quality of French fries MK Krokida, V Oreopoulou, ZB Maroulis, D Marinos-Kouris Journal of Food Engineering 49 (4), 347-354, 2001 | 210 | 2001 |
| Effect of osmotic dedydration pretreatment on quality of french fries MK Krokida, V Oreopoulou, ZB Maroulis, D Marinos-Kouris Journal of Food Engineering 49 (4), 339-345, 2001 | 167 | 2001 |
| Drying kinetics of some fruits CT Kiranoudis, E Tsami, ZB Maroulis, D Marinos-Kouris Drying technology 15 (5), 1399-1418, 1997 | 160 | 1997 |
| Deep fat frying of potato strips—quality issues MK Krokida, V Oreopoulou, ZB Maroulis, D Marinos-Kouris Drying technology 19 (5), 879-935, 2001 | 159 | 2001 |
| Moisture deffusivity methods of experimental determination areview NP Zogzas, ZB Maroulis, D Marinos-Kouris Drying technology 12 (3), 483-515, 1994 | 150 | 1994 |
| Effect of pretreatment on color of dehydrated products MK Krokida, CT Kiranoudis, ZB Maroulis, D Marinos-Kouris Drying Technology 18 (6), 1239-1250, 2000 | 148 | 2000 |
| Drying kinetics of onion and green pepper CT Kiranoudis, ZB Maroulis, D Marinos-Kouris Drying Technology 10 (4), 995-1011, 1992 | 124 | 1992 |
| Heat and mass transfer modeling in air drying of foods ZB Maroulis, CT Kiranoudis, D Marinos-Kouris Journal of food engineering 26 (1), 113-130, 1995 | 113 | 1995 |
| Density and porosity: literature data compilation for foodstuffs CJ Boukouvalas, MK Krokida, ZB Maroulis, D Marinos-Kouris International Journal of Food Properties 9 (4), 715-746, 2006 | 104 | 2006 |
Chris T. KiranoudisProfessor National Technical University of AthensVerified email at chemeng.ntua.gr
