| Apparent mass diffusivities in fruit and vegetable tissues undergoing osmotic processing HN Lazarides, V Gekas, N Mavroudis Journal of Food Engineering 31 (3), 315-324, 1997 | 198 | 1997 |
| Osmotic dehydration of apples—effects of agitation and raw material characteristics NE Mavroudis, V Gekas, I Sj�holm Journal of Food Engineering 35 (2), 191-209, 1998 | 161 | 1998 |
| Osmotic dehydration of apples. Shrinkage phenomena and the significance of initial structure on mass transfer rates NE Mavroudis, V Gekas, I Sj�holm Journal of Food Engineering 38 (1), 101-123, 1998 | 112 | 1998 |
| Freeze/thaw effects on mass transfer rates during osmotic dehydration HN Lazarides, NE MAVROUDIS Journal of Food Science 60 (4), 826-828, 1995 | 95 | 1995 |
| Osmotic-treatment-induced cell death and osmotic processing kinetics of apples with characterised raw material properties NE Mavroudis, P Dejmek, I Sj�holm Journal of food Engineering 63 (1), 47-56, 2004 | 51 | 2004 |
| Studies on some raw material characteristics in different Swedish apple varieties NE Mavroudis, P Dejmek, I Sj�holm Journal of food engineering 62 (2), 121-129, 2004 | 33 | 2004 |
| Osmotic processing: Effects of osmotic medium composition on the kinetics and texture of apple tissue NE Mavroudis, MJ Gidley, I Sj�holm Food Research International 48 (2), 839-847, 2012 | 29 | 2012 |
| Mass transfer properties of osmotic solutions. II. Diffusivities V Gekas, N Mavroudis International Journal of Food Properties 1 (2), 181-195, 1998 | 13 | 1998 |
