Maria Katsouli

National Technical University of Athens — Greece

Agricultural and Biological Sciences · Life Sciences

12h-index432citations33works6.72yr avg
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Research Topics

Proteins in Food Systems(10), Edible Oils Quality and Analysis(7), Food Chemistry and Fat Analysis(5), Microencapsulation and Drying Processes(4), Phytochemicals and Antioxidant Activities(3)

Publications33 total

Microencapsulation of fish oil derived from fish industry side streams to improve stability, efficiency and bioaccessibility of omega-3 fatty acids
Innovative Food Science & Emerging Technologies·2025· 2 citedOpen Access
Recovery of Carotenoids via Novel Extraction Technologies for the Valorization of Tomato By-Products
Processes·2025· 2 citedOpen Access
Life Cycle Assessment on Osmotically Dehydrated Cut Potatoes: Effects of Shelf-Life Extension on Cultivation, Waste, and Environmental Impact Reduction
Waste·2025Open Access
Effect of High-Pressure Homogenization and Wall Material Composition on the Encapsulation of Polyunsaturated Fatty Acids from Fish Processing
Molecules·2025· 5 citedOpen Access
Effect of Pulsed Electric Fields and Osmotic Dehydration on the Quality of Modified-Atmosphere-Packaged Fresh-Cut and Fried Potatoes
Foods·2025· 8 citedOpen Access
Effect of High-Pressure Homogenization on the Functional and Emulsifying Properties of Proteins Recovered from Auxenochlorella pyrenoidosa
Applied Sciences·2024· 4 citedOpen Access
Bioaccessibility and Stability Studies on Encapsulated Phenolics and Carotenoids from Olive and Tomato Pomace: Development of a Functional Fruit Beverage
Applied Sciences·2024· 5 citedOpen Access
Comparative Study of Microwave, Pulsed Electric Fields, and High Pressure Processing on the Extraction of Antioxidants from Olive Pomace
Molecules·2024· 23 citedOpen Access
Recovery of Omega-3-Rich Lipids: Toward the Sustainable Valorization of Sea-Bass Industry Side Streams
Separations·2024· 4 citedOpen Access
Shelf-Life Enhancement Applying Pulsed Electric Field and High-Pressure Treatments Prior to Osmotic Dehydration of Fresh-Cut Potatoes
Foods·2024· 14 citedOpen Access
Assessment and Evaluation of Emergency Remote Teaching for a Project-Based Assignment on the Production of Eco-Innovative Food Products – A Case Study
International Journal of Food Studies·2023· 1 citedOpen Access
Sensory Science and its Perceptual Properties
2023· 1 citedOpen Access
Consumer Perception of Freshness and Volatile Composition of Fresh Gilthead Seabream and Seabass in Active Packaging with and without CO2-Emitting Pads
Foods·2023· 5 citedOpen Access
Active and Intelligent Packaging for Enhancing Modified Atmospheres and Monitoring Quality and Shelf Life of Packed Gilthead Seabream Fillets at Isothermal and Variable Temperature Conditions
Foods·2022· 10 citedOpen Access
O<sub>1</sub>/W/O<sub>2</sub> nanoemulsions and emulsions based on extra virgin olive oil produced by ultrasound-assisted homogenization process: Characterization of structure, physical and encapsulation efficiency
Journal of Dispersion Science and Technology·2022· 1 cited
Contributors
Elsevier eBooks·2021
Identification, quantification, and characterization of tomato processing by-products
Elsevier eBooks·2021· 5 cited
Development of extra virgin olive and olive pomace oil nanoemulsions (o/w and w/o) enriched with surface‐active phenolic compounds
Journal of Food Process Engineering·2021· 5 cited
Novel Processes for the Extraction of Phenolic Compounds from Olive Pomace and Their Protection by Encapsulation
Molecules·2021· 86 citedOpen Access
Contributors
Elsevier eBooks·2021
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Frequent Co-authors

Constantina Tzia(16), Petros Taoukis(11), Maria C. Giannakourou(8), Virginia Giannou(7), Sofia Chanioti(6), Ioanna Semenoglou(4), Tryfon Kekes(3), Athina Ntzimani(3), Efimia Dermesonlouoglou(3), Ιωάννα Θάνου(3), Georgia Frakolaki(2), Vasiliki Polychniatou(2), Maria Tsevdou(2), George Dimopoulos(2), Dimitrios Tsimogiannis(2), Mado Kotsiri(2), Alexandros Katsimichas(2), George Liadakis(2), Μαρία Κατσούλη(2), C. Tsaltaki(1)