| Saffron and beetroot extracts encapsulated in maltodextrin, gum Arabic, modified starch and chitosan: Incorporation in a chewing gum system C Chranioti, A Nikoloudaki, C Tzia Carbohydrate polymers 127, 252-263, 2015 | 174 | 2015 |
| Comparison of spray, freeze and oven drying as a means of reducing bitter aftertaste of steviol glycosides (derived from Stevia rebaudiana Bertoni plant)–Evaluation of the … C Chranioti, S Chanioti, C Tzia Food Chemistry 190, 1151-1158, 2016 | 99 | 2016 |
| Arabic gum mixtures as encapsulating agents of freeze-dried fennel oleoresin products C Chranioti, C Tzia Food and bioprocess technology 7 (4), 1057-1065, 2014 | 72 | 2014 |
| Binary mixtures of modified starch, maltodextrin and chitosan as efficient encapsulating agents of fennel oleoresin C Chranioti, C Tzia Food and Bioprocess Technology 6 (11), 3238-3246, 2013 | 31 | 2013 |
| Effect of starter cultures on fermentation of naturally and alkali-treated cv. Conservolea green olives C Chranioti, P Kotzekidou, D Gerasopoulos LWT 89, 403-408, 2018 | 30 | 2018 |
| The effect of oil binders on paper supports via VOC analysis P Banou, A Alexopoulou, C Chranioti, D Tsimogiannis, AV Terlixi, ... Journal of cultural heritage 20, 589-598, 2016 | 15 | 2016 |
| Microencapsulation of steviol glycosides (Stevia rebaudiana Bertoni) by a spray drying method–Evaluation of encapsulated products and prepared syrups C Chranioti, S Chanioti, C Tzia International Journal of food studies 4 (2), 2015 | 15 | 2015 |
| Chemistry and functional properties of carbohydrates and sugars(monosaccharides, disaccharides, and polysaccharides) C Tzia, V Giannou, D Lebesi, C Cranioti Sweeteners. Nutritional aspects, applications, and production technology, 11-45, 2012 | 13 | 2012 |
| Edible coatings and films to preserve quality of fresh fruits and vegetables Handbook of Food Processing C Tzia, L Tasios, T Spiliotaki, C Chranioti, V Giannou CRC Press, New york, 2015 | 11* | 2015 |
| Encapsulation of food ingredients agents and techniques C Chranioti, C Tzia Food engineering handbook: Food process engineering, 527-570, 2015 | 10* | 2015 |
| Freeze-dried fennel oleoresin products formed by biopolymers: Storage stability and characterization C Chranioti, A Karamberi, LA Tsakanika, C Tzia Food and Bioprocess Technology 9 (12), 2002-2011, 2016 | 5 | 2016 |
| Thermooxidative stability of fennel oleoresin microencapsulated in blended biopolymer agents C Chranioti, C Tzia Journal of food science 79 (6), C1091-C1099, 2014 | 4 | 2014 |
| Study of flavor volatile profile in microencapsulated Greek saffron products C Chranioti, S Papoutsakis, A Nikoloudaki, C Tzia Nutrition, functional and sensory properties of foods, 111-116, 2013 | 2 | 2013 |
| Μικροεγκλεισμός αρωματικών, χρωστικών και γευστικών παραγόντων τροφίμων σε δομές πολυμερών Χ Χρανιώτη Εθνικό Μετσόβιο Πολυτεχνείο (ΕΜΠ). Σχολή Χημικών Μηχανικών. Τομέας Σύνθεσης …, 2014 | 1 | 2014 |
| Edible Coatings and Films to Preserve Quality of Fresh Fruits and Vegetables C Tzia, L Tasios, T Spiliotaki, C Chranioti, V Giannou, T Varzakas Engineering Aspects of Membrane Separation and Application in Food …, 2015 | | 2015 |
| Design and validation of sensory focused processes of foods C Tzia, V Giannou, D Lebesi, D Sabanis, V Polychniatou, P Sfakianakis, ... | | |
| Encapsulation of fennel essential oil using freeze-drying method: evaluation of process and quality characteristics of the encapsulated products C Chranioti, C Tzia | | |
