| Evaluation of sensory and in vitro anti-thrombotic properties of traditional Greek yogurts derived from different types of milk K Megalemou, E Sioriki, R Lordan, M Dermiki, C Nasopoulou, I Zabetakis Heliyon 3 (1), 2017 | 50 | 2017 |
| Structure and cardioprotective activities of polar lipids of olive pomace, olive pomace-enriched fish feed and olive pomace fed gilthead sea bream (Sparus aurata) E Sioriki, TK Smith, CA Demopoulos, I Zabetakis Food Research International 83, 143-151, 2016 | 42 | 2016 |
| Evaluation of the in vitro anti-atherogenic activities of goat milk and goat dairy products S Poutzalis, A Anastasiadou, C Nasopoulou, K Megalemou, E Sioriki, ... Dairy Science & Technology 96, 317-327, 2016 | 37 | 2016 |
| Roasting-induced changes in cocoa beans with respect to the mood pyramid V Lemarcq, E Tuenter, A Bondarenko, D Van de Walle, L De Vuyst, ... Food Chemistry 332, 127467, 2020 | 32 | 2020 |
| In vitro anti-atherogenic properties of traditional Greek cheese lipid fractions SE Tsorotioti, C Nasopoulou, M Detopoulou, E Sioriki, CA Demopoulos, ... Dairy Science & Technology 94, 269-281, 2014 | 30 | 2014 |
| In vitro Anti‐atherogenic Properties of N‐Heterocyclic Carbene Aurate (I) Compounds E Sioriki, R Lordan, F Nahra, K Van Hecke, I Zabetakis, SP Nolan ChemMedChem 13 (23), 2484-2487, 2018 | 18 | 2018 |
| An in-depth multiphasic analysis of the chocolate production chain, from bean to bar, demonstrates the superiority of Saccharomyces cerevisiae over Hanseniaspora opuntiae as … C Díaz-Muñoz, D Van de Voorde, E Tuenter, V Lemarcq, D Van de Walle, ... Food Microbiology 109, 104115, 2023 | 16 | 2023 |
| In vitro Biological Activities of Gold (I) and Gold (III) Bis (N‐Heterocyclic Carbene) Complexes AM Al‐Majid, MI Choudhary, S Yousuf, A Jabeen, R Imad, K Javeed, ... ChemistrySelect 2 (19), 5316-5320, 2017 | 16 | 2017 |
| Comparison of Sensory and Cardioprotective Properties of Olive-Pomace Enriched and Conventional Gilthead Sea Bream (Sparus aurata): The Effect of Grilling E Sioriki, C Nasopoulou, CA Demopoulos, I Zabetakis Journal of Aquatic Food Product Technology 24 (8), 782-795, 2015 | 16 | 2015 |
| Evaluation of Sensory and in Vitro Cardio Protective Properties of Sardine (Sardina pilchardus): The Effect of Grilling and Brining C Nasopoulou, E Psani, E Sioriki, CA Demopoulos, I Zabetakis Scientific Research Publishing, 2013 | 15 | 2013 |
| The effect of cocoa alkalization on the non-volatile and volatile mood-enhancing compounds E Sioriki, E Tuenter, D Van de Walle, V Lemarcq, CSJ Cazin, SP Nolan, ... Food Chemistry 381, 132082, 2022 | 14 | 2022 |
| Assessing the flavor of cocoa liquor and chocolate through instrumental and sensory analysis: a critical review V Lemarcq, D Van de Walle, V Monterde, E Sioriki, K Dewettinck Critical Reviews in Food Science and Nutrition 62 (20), 5523-5539, 2022 | 13 | 2022 |
| Flavor diversification of dark chocolate produced through microwave roasting of cocoa beans V Lemarcq, V Monterde, E Tuenter, D Van de Walle, L Pieters, E Sioriki, ... LWT 159, 113198, 2022 | 13 | 2022 |
| Impact of alkalization conditions on the phytochemical content of cocoa powder and the aroma of cocoa drinks E Sioriki, V Lemarcq, F Alhakim, H Triharyogi, E Tuenter, CSJ Cazin, ... Lwt 145, 111181, 2021 | 12 | 2021 |
| Fatty acid profile and assessment of heavy metals content of Sardina pilchardus captured in the Algerian coast A Benguendouz, K Bouderoua, A Bouterfa, M Belabes, A Bekada, ... | 11 | 2017 |
| Investigating the biological activity of imidazolium aurate salts E Sioriki, S Gaillard, F Nahra, R Imad, K Ullah, S Wajid, D Sharif, S Fayyaz, ... ChemistrySelect 4 (37), 11061-11065, 2019 | 4 | 2019 |
| Assessment of the in Vitro antithrombotic properties of sardine (Sardina pilchardus) fillet lipids and cod liver oil G Morphis, A Kyriazopoulou, C Nasopoulou, E Sioriki, CA Demopoulos, ... Fishes 1 (1), 1-15, 2016 | 4 | 2016 |
| Microwave roasting as an alternative to convection roasting: sensory analysis and physical characterization of dark chocolate JJ Schouteten, V Lemarcq, D Van de Walle, E Sioriki, K Dewettinck Foods 12 (4), 887, 2023 | 3 | 2023 |
| Influence of convection and microwave roasting on roasting degree, microstructure and aroma profile of cocoa beans V Lemarcq, E Sioriki, D van de Walle, K Dewettinck European Food Research and Technology 248 (9), 2383-2392, 2022 | 2 | 2022 |
