World's Best Scientists 2026 revealed!
Maria Kanellaki

Maria Kanellaki

D-Index & Metrics

Chemistry

D-Index
45
Citations
6233
World Ranking
16585
National Ranking
76

Maria Kanellaki publication distribution in Chemistry in 2026

The chart shows the distribution of publications by all Research.com ranked scientists in the field of Chemistry in 2026. The highlighted bar marks where Maria Kanellaki sits on this spectrum.

61–80 publications: 66 scientists 81–100 publications: 302 scientists 101–120 publications: 623 scientists 121–140 publications: 918 scientists 141–160 publications: 1,218 scientists 161–180 publications: 1,350 scientists 181–200 publications: 1,344 scientists 201–220 publications: 1,281 scientists 221–240 publications: 1,216 scientists 241–260 publications: 1,100 scientists 261–280 publications: 979 scientists 281–300 publications: 939 scientists 301–320 publications: 764 scientists 321–340 publications: 643 scientists 341–360 publications: 628 scientists 361–380 publications: 522 scientists 381–400 publications: 459 scientists 401–420 publications: 397 scientists 421–440 publications: 327 scientists 441–460 publications: 270 scientists 461–480 publications: 265 scientists 481–500 publications: 252 scientists 501–520 publications: 201 scientists 521–540 publications: 185 scientists 541–560 publications: 148 scientists 561–580 publications: 148 scientists 581–600 publications: 132 scientists 601–620 publications: 114 scientists 621–640 publications: 104 scientists 641–660 publications: 91 scientists 661–680 publications: 92 scientists 681–700 publications: 73 scientists 701–720 publications: 57 scientists 721–740 publications: 54 scientists 741–760 publications: 67 scientists 761–780 publications: 45 scientists 781–800 publications: 46 scientists 801–820 publications: 39 scientists 821–840 publications: 32 scientists 841–860 publications: 36 scientists 861–880 publications: 29 scientists 881–900 publications: 26 scientists 901–920 publications: 24 scientists 921–940 publications: 14 scientists 941–960 publications: 23 scientists 961–980 publications: 28 scientists 981–1,000 publications: 15 scientists 1,001–1,020 publications: 29 scientists 1,021–1,040 publications: 12 scientists 1,041–1,060 publications: 19 scientists 1,061–1,080 publications: 12 scientists 1,081–1,100 publications: 6 scientists 1,101–1,120 publications: 8 scientists 1,121–1,140 publications: 12 scientists 1,141–1,160 publications: 5 scientists 1,161–1,180 publications: 6 scientists 1,181–1,200 publications: 14 scientists 1,201–1,220 publications: 7 scientists 1,221–1,240 publications: 2 scientists 1,241–1,260 publications: 6 scientists 1,261–1,280 publications: 4 scientists 1,281–1,294 publications: 6 scientists 1,295+ publications: 100 scientists
61 publications 1,295+

This scientist: 189 publications — 29th percentile

29% of scientists in this discipline score the same or lower.

The last bar groups every scientist with 1,295 publications or more.

Maria Kanellaki D-index placement in Chemistry in 2026

The chart shows the D-index (discipline H-index) distribution of Chemistry scientists ranked by Research.com in 2026. The highlighted bar marks where Maria Kanellaki sits on this spectrum.

40–41 D-Index: 289 scientists 42–43 D-Index: 612 scientists 44–45 D-Index: 808 scientists 46–47 D-Index: 776 scientists 48–49 D-Index: 835 scientists 50–51 D-Index: 861 scientists 52–53 D-Index: 872 scientists 54–55 D-Index: 933 scientists 56–57 D-Index: 1,051 scientists 58–59 D-Index: 930 scientists 60–61 D-Index: 882 scientists 62–63 D-Index: 834 scientists 64–65 D-Index: 731 scientists 66–67 D-Index: 775 scientists 68–69 D-Index: 683 scientists 70–71 D-Index: 646 scientists 72–73 D-Index: 561 scientists 74–75 D-Index: 501 scientists 76–77 D-Index: 437 scientists 78–79 D-Index: 388 scientists 80–81 D-Index: 354 scientists 82–83 D-Index: 292 scientists 84–85 D-Index: 275 scientists 86–87 D-Index: 254 scientists 88–89 D-Index: 235 scientists 90–91 D-Index: 185 scientists 92–93 D-Index: 192 scientists 94–95 D-Index: 155 scientists 96–97 D-Index: 163 scientists 98–99 D-Index: 125 scientists 100–101 D-Index: 105 scientists 102–103 D-Index: 105 scientists 104–105 D-Index: 112 scientists 106–107 D-Index: 88 scientists 108–109 D-Index: 68 scientists 110–111 D-Index: 69 scientists 112–113 D-Index: 65 scientists 114–115 D-Index: 79 scientists 116–117 D-Index: 61 scientists 118–119 D-Index: 44 scientists 120–121 D-Index: 37 scientists 122–123 D-Index: 40 scientists 124–125 D-Index: 33 scientists 126–127 D-Index: 26 scientists 128–129 D-Index: 34 scientists 130–131 D-Index: 35 scientists 132–133 D-Index: 25 scientists 134–135 D-Index: 27 scientists 136–137 D-Index: 17 scientists 138–139 D-Index: 16 scientists 140–141 D-Index: 20 scientists 142–143 D-Index: 20 scientists 144–145 D-Index: 15 scientists 146–147 D-Index: 9 scientists 148–149 D-Index: 9 scientists 150–151 D-Index: 16 scientists 152–153 D-Index: 11 scientists 154–155 D-Index: 9 scientists 156–157 D-Index: 3 scientists 158 D-Index: 3 scientists 159+ D-Index: 98 scientists
40 D-Index 159+

This scientist: 45 D-Index — 10th percentile

10% of scientists in this discipline score the same or lower.

The last bar groups every scientist with 159 D-Index or more.

Overview

Maria Kanellaki is affiliated with the University of Patras in Greece. Their research spans several interconnected domains within the life sciences and engineering, specifically focusing on biochemistry, genetics, molecular biology, and related applied fields.

The main fields of study for Maria Kanellaki include:

  • Biochemistry, Genetics and Molecular Biology
  • Engineering
  • Agricultural and Biological Sciences

Within these domains, they have contributed significantly to various subfields. These include:

  • Biomedical Engineering
  • Molecular Biology
  • Food Science
  • Biomaterials
  • Biotechnology

The primary research topics addressed in their publications encompass:

  • Biofuel production and bioconversion
  • Microbial Metabolic Engineering and Bioproduction
  • Advanced Cellulose Research Studies
  • Enzyme Production and Characterization
  • Fermentation and Sensory Analysis
  • Enzyme Catalysis and Immobilization
  • Probiotics and Fermented Foods

Maria Kanellaki has multiple frequent co-authors, reflecting collaboration across their fields of study. These include:

  • Αθανάσιος Α. Κουτίνας
  • Poonam Singh Nee Nigam
  • Konstantina Boura
  • Agapi Dima
  • Panagiotis Kandylis

Their work has been published in a diverse range of scientific journals, with recurrent appearances in several notable venues:

  • Bioresource Technology
  • LWT
  • Food Chemistry Advances
  • Journal of the Science of Food and Agriculture
  • Food and Bioproducts Processing

Recent papers authored or co-authored by Maria Kanellaki include:

  • Effect of solvents on aniseed aerial plant extraction using soxhlet and ultrasound methods, regarding antimicrobial activity and total phenolic content, 2024, Food Chemistry Advances
  • Consolidated bioprocessing of lactose into lactic acid and ethanol using non-engineered cell factories, 2021, Bioresource Technology
  • A critical review for advances on industrialization of immobilized cell Bioreactors: Economic evaluation on cellulose hydrolysis for PHB production, 2022, Bioresource Technology
  • A cell-factory model of Saccharomyces cerevisiae based on bacterial cellulose without GMO for consolidated bioprocessing of starch, 2021, Food and Bioproducts Processing
  • Entrapped Psychrotolerant Yeast Cells within Pine Sawdust for Low Temperature Wine Making: Impact on Wine Quality, 2020, Microorganisms

Best Publications

  • Dairy and non-dairy probiotic beverages

    Panagiotis Kandylis;Katerina Pissaridi;Argyro Bekatorou;Maria Kanellaki

  • Lactobacillus casei cell immobilization on fruit pieces for probiotic additive, fermented milk and lactic acid production

    Y. Kourkoutas;V. Xolias;M. Kallis;E. Bezirtzoglou

  • Probiotic cheese production using Lactobacillus casei cells immobilized on fruit pieces.

    Y. Kourkoutas;L. Bosnea;S. Taboukos;C. Baras

  • High-temperature alcoholic fermentation of whey using Kluyveromyces marxianus IMB3 yeast immobilized on delignified cellulosic material.

    Y Kourkoutas;S Dimitropoulou;M Kanellaki;R Marchant

  • Wine fermentations by immobilized and free cells at different temperatures. Effect of immobilization and temperature on volatile by-products

    Athanasios Mallouchos;Michael Komaitis;Athanasios Koutinas;Maria Kanellaki

  • Wine production using yeast immobilized on apple pieces at low and room temperatures

    Y. Kourkoutas;M. Komaitis;and A. A. Koutinas;M. Kanellaki

  • High performance liquid chromatography analysis of phenolic substances in Greek wines

    Charalampos Proestos;Athanasios Bakogiannis;Costas Psarianos;Athanasios A. Koutinas

  • Effect of immobilized Lactobacillus casei on the evolution of flavor compounds in probiotic dry-fermented sausages during ripening.

    Marianthi Sidira;Marianthi Sidira;Panagiotis Kandylis;Maria Kanellaki;Yiannis Kourkoutas

  • Functional properties of single cell protein produced by kefir microflora.

    A Paraskevopoulou;I Athanasiadis;M Kanellaki;A Bekatorou

  • Comparative study of extra virgin olive oil flavor profile of Koroneiki variety (Olea europaea var. Microcarpa alba) cultivated in Greece and Tunisia during one period of harvesting

    P. Kandylis;P. Kandylis;A.S. Vekiari;M. Kanellaki;N. Grati Kamoun

  • Comparative study of spent grains and delignified spent grains as yeast supports for alcohol production from molasses.

    Nikolaos Kopsahelis;Nikolaos Agouridis;Argyro Bekatorou;Maria Kanellaki

  • Low-temperature wine making by immobilized cells on mineral kissiris

    V. Bakoyianis;M. Kanellaki;A. Kaliafas;A. A. Koutinas

  • Continuous wine fermentation using a psychrophilic yeast immobilized on apple cuts at different temperatures

    Y Kourkoutas;AA Koutinas;M Kanellaki;Ibrahim Banat

  • Immobilization of kefir and Lactobacillus casei on brewery spent grains for use in sourdough wheat bread making

    Stavros Plessas;Marillena Trantallidi;Argyro Bekatorou;Maria Kanellaki

  • Investigation of volatiles evolution during the alcoholic fermentation of grape must using free and immobilized cells with the help of solid phase microextraction (SPME) headspace sampling.

    Athanasios Mallouchos;Michael Komaitis;and Athanasios Koutinas;Maria Kanellaki

  • Room temperature and low temperature wine making using yeast immobilized on gluten pellets

    E.P. Bardi;V. Bakoyianis;A.A. Koutinas;M. Kanellaki

  • Influence of polysaccharide addition on stability of a cheese whey kefir-milk mixture

    A. Paraskevopoulou;I. Athanasiadis;G. Blekas;A.A. Koutinas

  • Novel frozen yogurt production fortified with sea buckthorn berries and probiotics

    Antonia Terpou;Antonia Terpou;Aikaterini Papadaki;Loulouda Bosnea;Maria Kanellaki

  • Effective survival of immobilized Lactobacillus casei during ripening and heat treatment of probiotic dry-fermented sausages and investigation of the microbial dynamics

    Marianthi Sidira;Marianthi Sidira;Athanasios Karapetsas;Alex Galanis;Maria Kanellaki

  • Apple pieces as immobilization support of various microorganisms

    Y. Kourkoutas;M. Kanellaki;A.A. Koutinas

Frequent Co-Authors

Yiannis Kourkoutas
Yiannis Kourkoutas Democritus University of Thrace
Poonam Singh Nee Nigam
Poonam Singh Nee Nigam University of Ulster
Ibrahim M. Banat
Ibrahim M. Banat University of Ulster
Roger Marchant
Roger Marchant University of Ulster
Michael Komaitis
Michael Komaitis Agricultural University of Athens
Alexis Lycourghiotis
Alexis Lycourghiotis University of Patras
Ashok Pandey
Ashok Pandey Indian Institute of Toxicology Research
Christos Kordulis
Christos Kordulis University of Patras
José M. Barat
José M. Barat Universitat Politècnica de València
George Aggelis
George Aggelis University of Patras

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