Application of pulsed electric fields to improve product yield and waste valorization in industrial tomato processing von Andreou, Varvara, Dimopoulos, George, Dermesonlouoglou, Efimia, Taoukis, Petros

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Structure conformational and rheological characterisation of alfalfa seed (Medicago sativa L.) galactomannan von Hellebois, Thierry, Soukoulis, Christos, Xu, Xuan, Hausman, Jean-Francois, Shaplov, Alexander, Taoukis, Petros S., Gaiani, Claire

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Modeling the effect of pre-treatment with nisin enriched osmotic solution on the shelf life of chilled vacuum packed tuna von Sofra, Chrysoula, Tsironi, Theofania, Taoukis, Petros S.

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Combined effect of pulsed electric field and osmotic dehydration pretreatments on mass transfer and quality of air‐dried pumpkin von Paraskevopoulou, Eleni, Andreou, Varvara, Dermesonlouoglou, Efimia K., Taoukis, Petros S.

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Effect of Alternative Preservation Steps and Storage on Vitamin C Stability in Fruit and Vegetable Products: Critical Review and Kinetic Modelling Approaches von Giannakourou, Maria C., Taoukis, Petros S.

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Modulation of chemical stability and in vitro bioaccessibility of beta-carotene loaded in kappa-carrageenan oil-in-gel emulsions von Soukoulis, Christos, Tsevdou, Maria, Andre, Christelle M., Cambier, Sébastien, Yonekura, Lina, Taoukis, Petros S., Hoffmann, Lucien

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From open innovation to enginomics: Paradigm shifts von Saguy, Sam, Taoukis, Petros S.

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Hurdle technology for fish preservation von Tsironi, Theofania, Houhoula, Dimitra, Taoukis, Petros

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Effect of pulsed electric fields on the production of yeast extract by autolysis von Dimopoulos, Georgios, Stefanou, Nefeli, Andreou, Varvara, Taoukis, Petros

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Comparative Study of Microwave, Pulsed Electric Fields, and High Pressure Processing on the Extraction of Antioxidants from Olive Pomace von Tsevdou, Maria, Ntzimani, Athina, Katsouli, Maria, Dimopoulos, George, Tsimogiannis, Dimitrios, Taoukis, Petros

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Kinetic study of the effect of the osmotic dehydration pre-treatment with alternative osmotic solutes to the shelf life of frozen strawberry von Dermesonlouoglou, Efimia K., Giannakourou, Maria, Taoukis, Petros S.

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Effect of processing parameters on water activity and shelf life of osmotically dehydrated fish filets von Tsironi, Theofania N., Taoukis, Petros S.

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Rheological and structural characterisation of whey protein acid gels co-structured with chia (Salvia hispanica L.) or flax seed (Linum usitatissimum L.) mucilage von Soukoulis, Christos, Cambier, Sébastien, Serchi, Tommaso, Tsevdou, Maria, Gaiani, Claire, Ferrer, Pau, Taoukis, Petros S., Hoffmann, Lucien

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Microbial Control by High Pressure Processing for Shelf-Life Extension of Packed Meat Products in the Cold Chain: Modeling and Case Studies von Katsaros, George, Taoukis, Petros

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Modelling and Evaluation of the Effect of Pulsed Electric Fields and High Pressure Processing Conditions on the Quality Parameters of Osmotically Dehydrated Tomatoes von Katsimichas, Alexandros, Dimopoulos, George, Dermesonlouoglou, Efimia, Taoukis, Petros

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Enrichment of Bakery Products with Antioxidant and Dietary Fiber Ingredients Obtained from Spent Coffee Ground von Papageorgiou, Christos, Dermesonlouoglou, Efimia, Tsimogiannis, Dimitrios, Taoukis, Petros

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Greek Coffee Quality Loss During Home Storage: Modeling the Effect of Temperature and Water Activity von Orfanou, Foteini, Dermesonlouoglou, Efimia K., Taoukis, Petros S.

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The Application of Osmodehydrated Tomato and Spinach in Ready-to-Eat Mixed Salad Products: Design, Development, and Shelf Life Study von Katsimichas, Alexandros, Dimopoulos, George, Dermesonlouoglou, Efimia, Taoukis, Petros

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Comparison of the application of high pressure and pulsed electric fields technologies on the selective inactivation of endogenous enzymes in tomato products von Andreou, Varvara, Dimopoulos, George, Katsaros, George, Taoukis, Petros

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Effect of storage on the rheological and viscoelastic properties of mayonnaise emulsions of different oil droplet size von Katsaros, George, Tsoukala, Magdalini, Giannoglou, Marianna, Taoukis, Petros

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