Novel Quality Control Methods in Conjunction with Chemometrics (Multivariate Analysis) for Detecting Honey Authenticity von Arvanitoyannis, I. S., Chalhoub, C., Gotsiou, P., Lydakis-Simantiris, N., Kefalas, P.

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Application of quality control methods for assessing wine authenticity: Use of multivariate analysis (chemometrics) von Arvanitoyannis, I.S, Katsota, M.N, Psarra, E.P, Soufleros, E.H, Kallithraka, S

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Monitoring Aflatoxin M1 levels in ewe's and goat's milk in Thessaly, Greece; potential risk factors under organic and conventional production schemes von Malissiova, E., Tsakalof, A., Arvanitoyannis, I.S., Katsafliaka, A., Katsioulis, A., Tserkezou, P., Koureas, M., Govaris, A., Hadjichristodoulou, C.

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Instrumental and sensory analysis of Greek wines; implementation of principal component analysis (PCA) for classification according to geographical origin von Kallithraka, S, Arvanitoyannis, I.S, Kefalas, P, El-Zajouli, A, Soufleros, E, Psarra, E

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Bioremediation: a novel approach to food waste management von Thassitou, P.K, Arvanitoyannis, I.S

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Optimization of salt, olive oil and pectin level for low-fat frankfurters produced by replacing pork backfat with olive oil von Pappa, I.C, Bloukas, J.G, Arvanitoyannis, I.S

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Multivariate data analysis of Cavourmas — a Greek cooked meat product von Arvanitoyannis, I.S., Bloukas, J.G., Pappa, I., Psomiadou, E.

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Effect of natural colourants and nitrites on colour attributes of frankfurters von Bloukas, J.G, Arvanitoyannis, I.S, Siopi, A.A

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Chitosan and gelatin based edible films: state diagrams, mechanical and permeation properties von Arvanitoyannis, Ioannis S., Nakayama, Atsuyoshi, Aiba, Sei-ichi

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A comparative study among landraces of Phaseolus vulgaris L. and P. coccineus L. based on molecular, physicochemical and sensory analysis for authenticity purposes von Mavromatis, A.G., Arvanitoyannis, I.S., Chatzitheodorou, V., Kaltsa, A., Patsiaoura, I., Nakas, C.T.

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Fish industry waste: treatments, environmental impacts, current and potential uses von Arvanitoyannis, Ioannis S, Kassaveti, Aikaterini

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Current state and advances in the implementation of ISO 14000 by the food industry. Comparison of ISO 14000 to ISO 9000 to other environmental programs von Boudouropoulos, Ioannis D, Arvanitoyannis, Ioannis S

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The Role of Auditing, Food Safety, and Food Quality Standards in the Food Industry: A Review von Kotsanopoulos, Konstantinos V., Arvanitoyannis, Ioannis S.

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Migration Phenomenon in Food Packaging. Food–Package Interactions, Mechanisms, Types of Migrants, Testing and Relative Legislation—A Review von Arvanitoyannis, Ioannis S., Kotsanopoulos, Konstantinos V.

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Meat waste treatment methods and potential uses von Arvanitoyannis, Ioannis S, Ladas, Demetrios

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Implementation of ISO 9000 to the food industry: an overview von EFSTRATIADIS, Michalis M, KARIRTI, Argiro C, ARVANITOYANNIS, Ioannis S

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Application of Modified Atmosphere Packaging and Active/Smart Technologies to Red Meat and Poultry: A Review von Arvanitoyannis, Ioannis S., Stratakos, Alexandros Ch

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Potential uses and applications of treated wine waste: a review von Arvanitoyannis, Ioannis S., Ladas, Demetrios, Mavromatis, Athanasios

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Investigating the concept of meat quality from the consumers’ perspective: The case of Greece von Krystallis, Athanasios, Arvanitoyannis, Ioannis S.

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Functional Foods: A Survey of Health Claims, Pros and Cons, and Current Legislation von Arvanitoyannis, Ioannis S., Van Houwelingen-Koukaliaroglou, Maria

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