| Characterization of lactic acid bacteria isolated from a Greek dry-fermented sausage in respect of their technological and probiotic properties E Papamanoli, N Tzanetakis, E Litopoulou-Tzanetaki, P Kotzekidou Meat science 65 (2), 859-867, 2003 | 538 | 2003 |
| Antimicrobial activity of some plant extracts and essential oils against foodborne pathogens in vitro and on the fate of inoculated pathogens in chocolate P Kotzekidou, P Giannakidis, A Boulamatsis LWT-Food Science and Technology 41 (1), 119-127, 2008 | 311 | 2008 |
| Characterization of Micrococcaceae isolated from dry fermented sausage E Papamanoli, P Kotzekidou, N Tzanetakis, E Litopoulou-Tzanetaki Food Microbiology 19 (5), 441-449, 2002 | 225 | 2002 |
| Technological characteristics of yeast strains and their potential as starter adjuncts in Greek-style black olive fermentation M Psani, P Kotzekidou World Journal of Microbiology and Biotechnology 22, 1329-1336, 2006 | 156 | 2006 |
| Effect of the aeration rate and agitation speed on β-carotene production and morphology of Blakeslea trispora in a stirred tank reactor: mathematical modeling F Mantzouridou, T Roukas, P Kotzekidou Biochemical Engineering Journal 10 (2), 123-135, 2002 | 151 | 2002 |
| Lactic acid production from deproteinized whey by mixed cultures of free and coimmobilized Lactobacillus casei and Lactococcus lactis cells using fedbatch culture T Roukas, P Kotzekidou Enzyme and microbial technology 22 (3), 199-204, 1998 | 142 | 1998 |
| Effect of selected autochthonous starter cultures on processing and quality characteristics of Greek fermented sausages AM Baka, EJ Papavergou, T Pragalaki, JG Bloukas, P Kotzekidou LWT-Food Science and Technology 44 (1), 54-61, 2011 | 140 | 2011 |
| Application of central composite design and response surface methodology to the fermentation of olive juice by Lactobacillus plantarum and Debaryomyces hansenii S Tsapatsaris, P Kotzekidou International Journal of Food Microbiology 95 (2), 157-168, 2004 | 139 | 2004 |
| Effect of protective cultures and packaging film permeability on shelf-life of sliced vacuum-packed cooked ham P Kotzekidou, JG Bloukas Meat Science 42 (3), 333-345, 1996 | 135 | 1996 |
| Heat resistance of Byssochlamys nivea, Byssochlamys fulva and Neosartorya fischeri isolated from canned tomato paste P Kotzekidou Journal of food science 62 (2), 410-412, 1997 | 112 | 1997 |
| Microbiological examination of ready-to-eat foods and ready-to-bake frozen pastries from university canteens P Kotzekidou Food Microbiology 34 (2), 337-343, 2013 | 100 | 2013 |
| Microbial stability and fate of Salmonella Enteritidis in halva, a low-moisture confection P Kotzekidou Journal of food protection 61 (2), 181-185, 1998 | 98 | 1998 |
| Pretreatment of date syrup to increase citric acid production T Roukas, P Kotzekidou Enzyme and Microbial Technology 21 (4), 273-276, 1997 | 98 | 1997 |
| Control of Listeria monocytogenes by low-dose irradiation in combination with refrigeration in the soft whey cheese ‘Anthotyros’ A Tsiotsias, I Savvaidis, A Vassila, M Kontominas, P Kotzekidou Food Microbiology 19 (2-3), 117-126, 2002 | 72 | 2002 |
| Production of lactic acid from deproteinized whey by coimmobilized Lactobacillus casei and Lactococcus lactis cells T Roukas, P Kotzekidou Enzyme and microbial technology 13 (1), 33-38, 1991 | 71 | 1991 |
| Pomegranate peel waste: a new substrate for citric acid production by Aspergillus niger in solid-state fermentation under non-aseptic conditions T Roukas, P Kotzekidou Environmental Science and Pollution Research 27 (12), 13105-13113, 2020 | 66 | 2020 |
| Optimization of extracellular lipase production by Debaryomyces hansenii isolates from dry-salted olives using response surface methodology C Papagora, T Roukas, P Kotzekidou Food and Bioproducts Processing 91 (4), 413-420, 2013 | 64 | 2013 |
| Production of Citric Acid from Brewery Wastes by Surface Fermentation Using Aspergillus niger T Roukas, P Kotzekidou Journal of Food science 51 (1), 225-228, 1986 | 62 | 1986 |
| Identification of yeasts from black olives in rapid system microtitre plates P Kotzekidou Food Microbiology 14 (6), 609-616, 1997 | 55 | 1997 |
| Influence of some trace metals and stimulants on citric acid production from brewery wastes by Aspergillus niger T Roukas, P Kotzekidou Enzyme and microbial technology 9 (5), 291-294, 1987 | 54 | 1987 |
