Konstantinos Petrotos

Author

Technological Educational Institute of Thessaly ORCID

Also Known As

K. Petrotos, KONSTANTINOS PETROTOS, Konstantinos B Petrotos, Konstantinos B. Petrotos, Konstantinos N. Malagas, Konstantinos Petrotos, Kostantinos Petrotos, Petrotos, Konstantinos B.

Publications

Citations

H-Index

Concepts

All Affiliations

Technological Educational Institute of Thessaly University of Thessaly Aristotle University of Thessaloniki University of Bari Aldo Moro Agricultural University of Athens

About

Konstantinos Petrotos is an author at Technological Educational Institute of Thessaly specializing in engineering, health sciences, and nutrition.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	12	13	530
2	Health Sciences	12	12	879
3	Medicine	5	5	356
4	Education	4	4	158
5	Natural Sciences	1	1	101

Konstantinos Petrotos

Publications

2.7K

Citations

H-Index

Page 1

	Year	Citations
Osmotic concentration of liquid foods Konstantinos Petrotos, Harris N. Lazarides Journal of Food Engineering Liquid FoodsPhysiologyFood ProcessingFood TechnologyFood Safety	2001	255
A study of the direct osmotic concentration of tomato juice in tubular membrane – module configuration. I. The effect of certain basic process parameters on the process performance Konstantinos Petrotos, Peter C. Quantick, Heracles Petropakis Journal of Membrane Science Biochemical EngineeringProcess PerformanceTomato JuiceFood EngineeringMicrobiology	1998	168
Salinity effect on nutritional value, chemical composition and bioactive compounds content of Cichorium spinosum L. Spyridon Α. Petropoulos, Efi Levizou, Georgia Ntatsi, Food Chemistry NutritionNutrient BioavailabilityEngineeringEnvironmental EngineeringChemical Composition	2016	144
Antibacterial and antioxidant activity of different types of honey derived from Mount Olympus in Greece Dimitrios Stagos, Nikolaos Soulitsiotis, Christina Tsadila, International Journal of Molecular Medicine Antimicrobial PackagingAntimicrobial Drug DiscoveryAntimicrobial SusceptibilityAntibioticsMedicine	2018	134
Grape pomace improves performance, antioxidant status, fecal microbiota and meat quality of piglets Ioannis Kafantaris, Dimitrios Stagos, Basiliki Kotsampasi, animal	2017	110
Chemical Composition and Yield of Six Genotypes of Common Purslane (Portulaca oleracea L.): An Alternative Source of Omega-3 Fatty Acids Spyridon Α. Petropoulos, Anestis Karkanis, Ângela Fernandes, Plant Foods for Human Nutrition BiologyBotanyOmega-3 Fatty AcidNatural SciencesChemical Composition	2015	101
Feed supplemented with byproducts from olive oil mill wastewater processing increases antioxidant capacity in broiler chickens Konstantinos Gerasopoulos, Dimitrios Stagos, Stylianos Kokkas, Food and Chemical Toxicology NutritionEngineeringAnimal NutritionEnvironmental EngineeringAgricultural Economics	2015	98
Direct osmotic concentration of tomato juice in tubular membrane – module configuration. II. The effect of using clarified tomato juice on the process performance Konstantinos Petrotos, Peter C. Quantick, Heracles Petropakis Journal of Membrane Science BiomanufacturingProcess PerformanceTomato JuiceFood EngineeringMicrobiology	1999	95
Nutritional Value, Chemical Composition and Cytotoxic Properties of Common Purslane (Portulaca oleracea L.) in Relation to Harvesting Stage and Plant Part Spyridon Α. Petropoulos, Ângela Fernandes, María Inês Días, Antioxidants	2019	94
Grape pomace improves antioxidant capacity and faecal microflora of lambs Ioannis Kafantaris, Basiliki Kotsampasi, V. Christodoulou, Journal of Animal Physiology and Animal Nutrition	2016	89

Page 1