Charis Galanakis
#105,980
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Researcher
Charis Galanakis's AcademicInfluence.com Rankings
Charis Galanakischemistry Degrees
Chemistry
#4271
World Rank
#5339
Historical Rank
Chemical Engineering
#584
World Rank
#604
Historical Rank
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Sociology Chemistry
Why Is Charis Galanakis Influential?
(Suggest an Edit or Addition)According to Wikipedia, Charis M. Galanakis is a Greek researcher, and food, agricultural and environmental scientist. Early life and education Galanakis was born on April 3, 1981, in Chania, Greece to a family of chemists. He earned his degree in chemistry in 2002 and his certificate for Oenology in 2004, both at the Patras University. He also finished his master's degree in Food Technology in 2004 from Patras University-University of Ioannina-Ulster University. In 2010, he finished his doctoral degree at the Technical University of Crete.
Charis Galanakis's Published Works
Number of citations in a given year to any of this author's works
Total number of citations to an author for the works they published in a given year. This highlights publication of the most important work(s) by the author
Published Works
- Recovery of high added-value components from food wastes: Conventional, emerging technologies and commercialized applications (2012) (931)
- The Food Systems in the Era of the Coronavirus (COVID-19) Pandemic Crisis (2020) (602)
- Emerging technologies for the production of nutraceuticals from agricultural by-products: A viewpoint of opportunities and challenges (2013) (369)
- Safety of foods, food supply chain and environment within the COVID-19 pandemic (2020) (331)
- Clean recovery of antioxidant compounds from plant foods, by-products and algae assisted by ultrasounds processing. Modeling approaches to optimize processing conditions (2015) (286)
- Separation of functional macromolecules and micromolecules: From ultrafiltration to the border of nanofiltration (2015) (240)
- Recovery and Removal of Phenolic Compounds from Olive Mill Wastewater (2014) (226)
- A Knowledge Base for The Recovery of Natural Phenols with Different Solvents (2013) (215)
- Fruit juice sonication: Implications on food safety and physicochemical and nutritional properties (2015) (211)
- High Voltage Electrical Discharges, Pulsed Electric Field, and Ultrasound Assisted Extraction of Protein and Phenolic Compounds from Olive Kernel (2015) (210)
- Innovations and technology disruptions in the food sector within the COVID-19 pandemic and post-lockdown era (2021) (193)
- Clarification of high-added value products from olive mill wastewater (2010) (178)
- Potential use of pulsed electric technologies and ultrasounds to improve the recovery of high-added value compounds from blackberries (2015) (177)
- The Effects of Conventional and Non-conventional Processing on Glucosinolates and Its Derived Forms, Isothiocyanates: Extraction, Degradation, and Applications (2014) (157)
- Pressurized hot water extraction (PHWE) for the green recovery of bioactive compounds and steviol glycosides from Stevia rebaudiana Bertoni leaves. (2018) (156)
- Recovery and fractionation of different phenolic classes from winery sludge using ultrafiltration (2013) (150)
- Food Ingredients and Active Compounds against the Coronavirus Disease (COVID-19) Pandemic: A Comprehensive Review (2020) (143)
- Unlocking challenges and opportunities presented by COVID-19 pandemic for cross-cutting disruption in agri-food and green deal innovations: Quo Vadis? (2020) (140)
- Implementation of phenols recovered from olive mill wastewater as UV booster in cosmetics (2018) (124)
- Phenols recovered from olive mill wastewater as additives in meat products (2018) (119)
- Functionality of Food Components and Emerging Technologies (2021) (117)
- Recovery and preservation of phenols from olive waste in ethanolic extracts (2010) (110)
- Two level half factorial design for the extraction of phenolics, flavonoids and antioxidants recovery from palm kernel by-product (2015) (109)
- Nanofiltration of brackish groundwater by using a polypiperazine membrane (2012) (101)
- A study of the recovery of the dietary fibres from olive mill wastewater and the gelling ability of the soluble fibre fraction (2010) (94)
- Hydro-Ethanolic Mixtures for the Recovery of Phenols from Mediterranean Plant Materials (2012) (92)
- Olive oil production sector: environmental effects and sustainability challenges (2017) (92)
- Transformation of the Food Sector: Security and Resilience during the COVID-19 Pandemic (2021) (89)
- Dietary fiber suspensions from olive mill wastewater as potential fat replacements in meatballs (2010) (87)
- Olive fruit dietary fiber: components, recovery and applications (2011) (85)
- Ultrafiltration optimization for the recovery of -glucan from oat mill waste (2011) (84)
- Application of protein-based edible coatings for fat uptake reduction in deep-fat fried foods with an emphasis on muscle food proteins (2018) (80)
- Separation and recovery of proteins and sugars from Halloumi cheese whey (2014) (74)
- Agronomic application of olive mill wastewater: Effects on maize production and soil properties. (2016) (70)
- Phenols from olive mill wastewater and other natural antioxidants as UV filters in sunscreens (2018) (70)
- Phenolic Content and Antioxidant Capacity of Cypriot Wines (2016) (68)
- Erratum to: The Effects of Conventional and Non-conventional Processing on Glucosinolates and Its Derived Forms, Isothiocyanates: Extraction, Degradation, and Applications (2015) (63)
- A facile water-induced complexation of lycopene and pectin from pink guava byproduct: Extraction, characterization and kinetic studies. (2019) (59)
- Control of microbial growth in bakery products fortified with polyphenols recovered from olive mill wastewater (2018) (58)
- Polyphenols recovered from olive mill wastewater as natural preservatives in extra virgin olive oils and refined olive kernel oils (2018) (57)
- The effect of heat processing on the functional properties of pectin contained in olive mill wastewater (2010) (53)
- Evaluation of microwave-assisted extraction technology for separation of bioactive components of saffron (Crocus sativus L.) (2020) (51)
- The fourth industrial revolution in the food industry-Part I: Industry 4.0 technologies. (2022) (41)
- Effect of pressure and temperature on alcoholic fermentation by Saccharomyces cerevisiae immobilized on γ-alumina pellets. (2012) (37)
- Effects of powder from white cabbage outer leaves on sponge cake quality (2015) (36)
- Extraction of phytochemicals using hydrotropic solvents (2016) (35)
- Recovery of polyphenols from olive mill wastewaters by membrane operations (2016) (31)
- Recovery of high-added-value compounds from food waste by membrane technology (2016) (30)
- Recovery and Stabilization of Anthocyanins and Phenolic Antioxidants of Roselle (Hibiscus sabdariffa L.) with Hydrophilic Deep Eutectic Solvents (2020) (29)
- Food Security during the Pandemic and the Importance of the Bioeconomy in the New Era (2020) (28)
- Sustainable Applications for the Valorization of Cereal Processing By-Products (2022) (27)
- Food waste valorization opportunities for different food industries (2020) (25)
- COVID-19: human immune response and the influence of food ingredients and active compounds (2021) (25)
- Enzyme Kinetics Modeling as a Tool to Optimize Food Industry: A Pragmatic Approach Based on Amylolytic Enzymes (2015) (24)
- Cost and safety issues of emerging technologies against conventional techniques (2021) (23)
- Chapter 10 – Recovery of bioactive compounds from olive mill waste (2017) (22)
- Reuse of olive mill waste as soil amendment (2017) (21)
- Food Waste Recovery: Prospects and Opportunities (2018) (19)
- A comprehensive review on current and emerging technologies toward the valorization of bio-based wastes and by products from foods. (2021) (18)
- Extraction of Carotenoids from Tomato Pomace via Water-Induced Hydrocolloidal Complexation (2020) (17)
- Bioeconomy and green recovery in a post-COVID-19 era (2021) (17)
- The universal recovery strategy (2021) (16)
- Recovery of high added-value compounds from brewing and distillate processing by-products (2018) (16)
- Food Use for Social Innovation by Optimizing Food Waste Recovery Strategies (2016) (16)
- Inhibitory effects of high pressure processing on Photobacterium phosphoreum and Morganella psychrotolerans in vacuum packed herring ( Clupea harengus ) (2018) (14)
- Patented and commercialized applications (2021) (14)
- Inhibitory effects of high pressure treatment on microbial growth and biogenic amine formation in marinated herring (Clupea harengus) inoculated with Morganella psychrotolerans (2019) (13)
- Green and Highly Extraction of Phenolic Compounds and Antioxidant Capacity from Kinkeliba (Combretum micranthum G. Don) by Natural Deep Eutectic Solvents (NADESs) using Maceration, Ultrasound-assisted Extraction and Homogenate-assisted Extraction (2022) (11)
- Optimization and Encapsulation of Phenolic Compounds Extracted from Maize Waste by Freeze-Drying, Spray-Drying, and Microwave-Drying Using Maltodextrin (2021) (11)
- Chapter 8 – Carotenoids (2017) (11)
- High-Value Compounds from Olive Oil Processing Waste (2017) (9)
- Olive Fruit and Olive Oil (2019) (8)
- Glucosinolates and Respective Derivatives (Isothiocyanates) from Plants (2017) (8)
- Extraction of carotenoids and applications (2020) (8)
- Introduction in Functional Components for Membrane Separations (2019) (7)
- Modeling in food and bioproducts processing using Boltzmann entropy equation: A viewpoint of future perspectives (2017) (7)
- Bioeconomy Opportunities for a Green Recovery and Enhanced System Resilience (2021) (7)
- Recovery technologies and encapsulation techniques (2018) (7)
- Membrane Technologies for the Separation of Compounds Recovered From Grape Processing By-Products (2017) (7)
- Vacuum-Assisted Osmotic Dehydration of Autumn Olive Berries: Modeling of Mass Transfer Kinetics and Quality Assessment (2021) (6)
- Carboxylic Acid-based Deep Eutectic Solvents Combined with Innovative Extraction Techniques for Greener Extraction of Phenolic Compounds from Sumac (Rhus coriaria L.) (2022) (6)
- Antioxidant and antimicrobial effects of gelatin films incorporated with citrus seed extract on the shelf life of sea bass ( Dicentrarchus labrax ) fillets (2021) (6)
- Utilization of Eggshell Membrane and Olive Leaf Extract for the Preparation of Functional Materials (2021) (5)
- Optimization of Osmotic Dehydration of Autumn Olive Berries Using Response Surface Methodology (2021) (5)
- Membrane technologies for the fractionation of compounds recovered from cereal processing by-products (2018) (5)
- Truths and myths about superfoods in the era of the COVID-19 pandemic. (2022) (4)
- Socio-cultural and economic factors affecting the choice of food diet in West Africa: a two‑stage Heckman approach (2022) (4)
- Nanocrytals-Mediated Oral Drug Delivery: Enhanced Bioavailability of Amiodarone (2022) (4)
- The “Vertigo” of the Food Sector within the Triangle of Climate Change, the Post-Pandemic World, and the Russian-Ukrainian War (2023) (3)
- Optimization of drying process for Rosa pimpinellifolia L. fruit (black rose hips) based on bioactive compounds and modeling of drying process (2021) (3)
- Innovation management and sustainability in the food industry (2020) (3)
- DNA-based methods for species identification in food forensic science (2021) (3)
- Design of experiments (DoE) to model phenolic compounds recovery from grape pomace using ultrasounds (2021) (3)
- Folate-Modified Chitosan 5-Flourouraci Nanoparticles-Embedded Calcium Alginate Beads for Colon Targeted Delivery (2022) (3)
- Classification and discrimination of soybean (Glycine max (L.) Merr.) genotypes based on their isoflavone content (2021) (3)
- Isolation and characterisation of milk-derived amyloid-like protein aggregates (MAPA) from cottage cheese. (2021) (2)
- The application of DNA-based methods for authentication analysis: Examples in halal and kosher food products (2021) (2)
- Recovery techniques, stability, and applications of glucosinolates (2020) (2)
- Membrane technology for the separation and the clarification of food additives recovered from olive mill wastewater (2011) (1)
- Protection of Phytoextracts against Rotenone-Induced Organismal Toxicities in Drosophila melanogaster via the Attenuation of ROS Generation (2022) (1)
- Carica papaya biowaste valorization: Biorefinery advances and extraction optimization (2022) (1)
- Optimization and encapsulation of phenolic compounds from the tea of maize husk using maltodextrin and different drying techniques (2022) (1)
- Food science articles in a post-COVID-19 era (2021) (1)
- High Value-Added Compounds from Food Waste (2015) (1)
- Concluding remarks and future perspectives (2018) (1)
- Co-extraction of lycopene and pectin from pink guava decanter by water-induced colloidal complexation: optimization and techno-economic assessment (2022) (1)
- Editorial note on the special issue “Food and Plant bioactive compounds: Structure-functional-technical relationship” (2021) (1)
- The Impact of COVID-19 Pandemic on Seafood Safety and Human Health (2022) (1)
- Production and utilization of food additives from olive mill wastewater (2011) (1)
- Non-ionic surfactants-mediated green extraction of polyphenols from red grape pomace (2022) (1)
- Preface (2021) (0)
- Exploring the Amino-Acid Composition, Secondary Structure, and Physicochemical and Functional Properties of Chickpea Protein Isolates (2022) (0)
- Preface (2019) (0)
- Preface (2019) (0)
- Preface (2021) (0)
- Preservation practices and safety of fresh shrimp (Penaeus notialis) sold in Beninese markets (2023) (0)
- Nutraceutical and bioactive potential of high-quality date fruit varieties (Phoenix dactylifera L.) as a function of in-vitro simulated gastrointestinal digestion. (2022) (0)
- Global Challenges in Focus (2020) (0)
- Preface (2021) (0)
- List of Contributors (2022) (0)
- Preface (2021) (0)
- Chapter 15 – Challenges and Opportunities (2016) (0)
- Preface (2020) (0)
- Introduction (2022) (0)
- Preface (2021) (0)
- Contributors (2021) (0)
- Preface (2020) (0)
- Critical Reviews in Food Science and Nutrition (2013) (0)
- Preface (2019) (0)
- List of contributors (2021) (0)
- I2 Nutraceuticals retrieved from food processing waste (2017) (0)
- Preface (2019) (0)
- Preface (2021) (0)
- Preface (2020) (0)
- List of Contributors (2019) (0)
- Preface (2021) (0)
- Preface (2019) (0)
- Antioxidant Properties of Various Solvent Extracts of Indian Frankincense (Boswellia serrata) Oleogum Resin (2017) (0)
- Commercialized applications in food waste recovery, Leninger Lecture, Wageningen University, The Netherlands (2017) (0)
- List of Contributors (2011) (0)
- Traditional fermented foods of Benin Republic: microbiological safety and health benefits (2023) (0)
- Preface (2021) (0)
- Isolation and characterization of amyloid-like protein aggregates from soya beans and the effect of low pH and heat treatment on their stability. (2022) (0)
- Preface (2022) (0)
- Preface (2019) (0)
- Preface (2021) (0)
- Preface (2021) (0)
- Preface (2019) (0)
- Preface (2019) (0)
- Preface to the first edition (2021) (0)
- Preface (2020) (0)
- Preface (2021) (0)
- Antioxidant and antimicrobial activities of plants grown in the Mediterranean region (2022) (0)
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What Schools Are Affiliated With Charis Galanakis?
Charis Galanakis is affiliated with the following schools:
