Christos Soukoulis - Concepedia

Author

Christos Soukoulis

Also Known As

Alewijn, M., Biasioli, Franco, C. Soukoulis, CHRISTOS SOUKOULIS, Christos Soukoulis, Gasperi, Flavia, Soukoulis, C., Soukoulis, Christos

111

Publications

5.3K

Citations

H-Index

112

Concepts

All Affiliations

Fondazione Edmund Mach Luxembourg Institute of Science and Technology National Technical University of Athens Universität Innsbruck University of Nottingham

About

Christos Soukoulis is an author at Fondazione Edmund Mach specializing in health sciences, food chemistry, and food technology.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	20	27	1.6K
2	Engineering	14	16	1.6K
3	Medicine	11	11	905
4	Education	1	1	38
5	Management	1	1	174

Christos Soukoulis

Publications

4.8K

Citations

H-Index

Page 1

	Year	Citations
On Quantitative Determination of Volatile Organic Compound Concentrations Using Proton Transfer Reaction Time-of-Flight Mass Spectrometry Luca Cappellin, Thomas Karl, Michael Probst, Environmental Science & Technology Proton Transfer ReactionEngineeringBiological Mass SpectrometryQuantitative DeterminationChemistry	2012	359
Enrichment of ice cream with dietary fibre: Effects on rheological properties, ice crystallisation and glass transition phenomena Christos Soukoulis, Dimitra Lebesi, Constantina Tzia Food Chemistry Food ColloidEngineeringFood PhysicIce CrystallisationRheology	2008	290
Probiotic edible films as a new strategy for developing functional bakery products: The case of pan bread Christos Soukoulis, Lina Yonekura, Heng-Hui Gan, Food Hydrocolloids	2014	216
Industrial Yogurt Manufacture: Monitoring of Fermentation Process and Improvement of Final Product Quality Christos Soukoulis, P. Panagiotidis, R. Koureli, Journal of Dairy Science	2007	209
Plant seed mucilage as emerging biopolymer in food industry applications Christos Soukoulis, Claire Gaïani, Lucien Hoffmann Current Opinion in Food Science BiomanufacturingEngineeringBiopolymer ProductionBiotechnologyFood Biotechnology	2018	181
Optimization of Spray-Drying Process Conditions for the Production of Maximally Viable Microencapsulated<i>L. acidophilus</i>NCIMB 701748 Solmaz Behboudi-Jobbehdar, Christos Soukoulis, Lina Yonekura, Drying Technology EngineeringFood PreservationEmulsionViable CountsChemical Engineering	2013	177
On data analysis in PTR-TOF-MS: From raw spectra to data mining Luca Cappellin, Franco Biasioli, Pablo M. Granitto, Sensors and Actuators B Chemical Data RepresentationData AnalysisEngineeringData ScienceData Mining	2010	174
Study of the functionality of selected hydrocolloids and their blends with κ-carrageenan on storage quality of vanilla ice cream Christos Soukoulis, Iason Chandrinos, Constantina Tzia LWT Food ColloidVanilla Ice CreamStorage QualityFood ProcessingFood Quality	2008	165
Microencapsulation of Lactobacillus acidophilus NCIMB 701748 in matrices containing soluble fibre by spray drying: Technological characterization, storage stability and survival after in vitro digestion Lina Yonekura, Han Sun, Christos Soukoulis, Journal of Functional Foods	2013	158
Assessment of apple (Malus×domestica Borkh.) fruit texture by a combined acoustic-mechanical profiling strategy Fabrizio Costa, Luca Cappellin, Sara Longhi, Postharvest Biology and Technology Acoustic AnalysisFruit TextureMalus×domestica Borkh	2011	147

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