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

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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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Implementation of the hazard analysis critical control point (HACCP) system to Kasseri/Kefalotiri and Anevato cheese production lines von Arvanitoyannis, I.S., Mavropoulos, A.A.

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Implementation of hazard analysis critical control point to Feta and Manouri cheese production lines von Mauropoulos, A.A, Arvanitoyannis, I.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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Investigating the concept of meat quality from the consumers’ perspective: The case of Greece von Krystallis, Athanasios, Arvanitoyannis, Ioannis S.

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Wine Flavour Chemistry von Arvanitoyannis, I. S.

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update of EU legislation (Directives and Regulations) on food-related issues (Safety, Hygiene, Packaging, Technology, GMOs, Additives, Radiation, Labelling): presentation and comme... von Arvanitoyannis, I.S, Choreftaki, S, Tserkezou, P

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Consumers' beliefs, attitudes and intentions towards genetically modified foods, based on the 'perceived safety vs. benefits' perspective von Arvanitoyannis, Ioannis S., Krystallis, Athanasios

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