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Advances in Occurrence, Importance, and Mycotoxin Control Strategies: Prevention and Detoxification in Foods

Foods, 2020-01, Vol.9 (2), p.137

2020

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Implementation of Chemometrics and Other Techniques as Means of Authenticity and Traceability to Detect Adulteration in Foods for the Protection of Human Health

Foods, 2023-02, Vol.12 (3), p.652

Varzakas, Theodoros

2023

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Extra Virgin Olive Oil (EVOO): Quality, Safety, Authenticity, and Adulteration

Foods, 2021-05, Vol.10 (5), p.995

Varzakas, Theodoros

2021

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Microbiology of Fermented Foods and Beverages

Foods, 2020-11, Vol.9 (11), p.1660

Varzakas, Theodoros

2020

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Advances in Analysis and Detection of Major Mycotoxins in Foods

Foods, 2020-04, Vol.9 (4), p.518

2020

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Breaking the vicious circle of diet, malnutrition and oral health for the independent elderly

Critical reviews in food science and nutrition, 2021-10, Vol.61 (19), p.3233-3255

2021

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Advances, Applications, and Comparison of Thermal (Pasteurization, Sterilization, and Aseptic Packaging) against Non-Thermal (Ultrasounds, UV Radiation, Ozonation, High Hydrostatic Pressure) Technologies in Food Processing

Applied sciences, 2022-02, Vol.12 (4), p.2202

2022

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Global Food Security and Sustainability Issues: The Road to 2030 from Nutrition and Sustainable Healthy Diets to Food Systems Change

Foods, 2024-01, Vol.13 (2), p.306

2024

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Plant Food Residues as a Source of Nutraceuticals and Functional Foods

Foods, 2016-12, Vol.5 (4), p.88

2016

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Sickle Cell Disease Update: New Treatments and Challenging Nutritional Interventions

Nutrients, 2024-01, Vol.16 (2), p.258

2024

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Dietary Interventions for Human General and Oral Health and Disease Reduction

Applied sciences, 2024-06, Vol.14 (12), p.5095

2024

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Lactic Acid Bacteria as Antibacterial Agents to Extend the Shelf Life of Fresh and Minimally Processed Fruits and Vegetables: Quality and Safety Aspects

Microorganisms (Basel), 2020-06, Vol.8 (6), p.952

2020

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A Holistic Approach for Ethics and Sustainability in the Food Chain: The Gateway to Oral and Systemic Health

Foods, 2024-04, Vol.13 (8), p.1224

2024

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High Protein Substitutes for Gluten in Gluten-Free Bread

Foods, 2021-08, Vol.10 (9), p.1997

2021

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Fermentative Foods: Microbiology, Biochemistry, Potential Human Health Benefits and Public Health Issues

Foods, 2020-12, Vol.10 (1), p.69

2020

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The Role of Hydrocolloids in Gluten-Free Bread and Pasta; Rheology, Characteristics, Staling and Glycemic Index

Foods, 2021-12, Vol.10 (12), p.3121

2021

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Statistical Tools to Optimize the Recovery of Bioactive Compounds from Marine Byproducts

Marine drugs, 2024-04, Vol.22 (4), p.182

2024

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Editorial: Special Issue "Microbial Diversity of Fermented Food"

Microorganisms (Basel), 2023-05, Vol.11 (5), p.1219

2023

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Scientific Insights and Technological Advances in Gluten-Free Product Development

Foods, 2023-01, Vol.12 (2), p.250

2023

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Recent Proteomics, Metabolomics and Lipidomics Approaches in Meat Safety, Processing and Quality Analysis

Applied sciences, 2024-06, Vol.14 (12), p.5147

2024

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Encapsulation of Probiotics within Double/Multiple Layer Beads/Carriers: A Concise Review

Molecules (Basel, Switzerland), 2024-06, Vol.29 (11), p.2431

2024

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Diet and Oral Health Coaching Methods and Models for the Independent Elderly

Applied sciences, 2020-06, Vol.10 (11), p.4021

2020

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Advances in Food Processing (Food Preservation, Food Safety, Quality and Manufacturing Processes)

Applied sciences, 2021-06, Vol.11 (12), p.5417

2021

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Plant-Derived Compounds: A Promising Tool for Dental Caries Prevention

Current issues in molecular biology, 2024-06, Vol.46 (6), p.5257-5290

2024

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Application of ISO22000, Failure Mode, and Effect Analysis (FMEA) Cause and Effect Diagrams and Pareto in Conjunction with HACCP and Risk Assessment for Processing of Pastry Products

Critical reviews in food science and nutrition, 2011-09, Vol.51 (8), p.762-782

Varzakas, Theodoros H

2011

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Advances in Occurrence, Importance, and Mycotoxin Control Strategies: Prevention and Detoxification in Foods

Implementation of Chemometrics and Other Techniques as Means of Authenticity and Traceability to Detect Adulteration in Foods for the Protection of Human Health

Extra Virgin Olive Oil (EVOO): Quality, Safety, Authenticity, and Adulteration

Microbiology of Fermented Foods and Beverages

Advances in Analysis and Detection of Major Mycotoxins in Foods

Breaking the vicious circle of diet, malnutrition and oral health for the independent elderly

Advances, Applications, and Comparison of Thermal (Pasteurization, Sterilization, and Aseptic Packaging) against Non-Thermal (Ultrasounds, UV Radiation, Ozonation, High Hydrostatic Pressure) Technologies in Food Processing

Global Food Security and Sustainability Issues: The Road to 2030 from Nutrition and Sustainable Healthy Diets to Food Systems Change

Plant Food Residues as a Source of Nutraceuticals and Functional Foods

Sickle Cell Disease Update: New Treatments and Challenging Nutritional Interventions

Dietary Interventions for Human General and Oral Health and Disease Reduction

Lactic Acid Bacteria as Antibacterial Agents to Extend the Shelf Life of Fresh and Minimally Processed Fruits and Vegetables: Quality and Safety Aspects

A Holistic Approach for Ethics and Sustainability in the Food Chain: The Gateway to Oral and Systemic Health

High Protein Substitutes for Gluten in Gluten-Free Bread

Fermentative Foods: Microbiology, Biochemistry, Potential Human Health Benefits and Public Health Issues

The Role of Hydrocolloids in Gluten-Free Bread and Pasta; Rheology, Characteristics, Staling and Glycemic Index

Statistical Tools to Optimize the Recovery of Bioactive Compounds from Marine Byproducts

Editorial: Special Issue "Microbial Diversity of Fermented Food"

Scientific Insights and Technological Advances in Gluten-Free Product Development

Recent Proteomics, Metabolomics and Lipidomics Approaches in Meat Safety, Processing and Quality Analysis

Encapsulation of Probiotics within Double/Multiple Layer Beads/Carriers: A Concise Review

Diet and Oral Health Coaching Methods and Models for the Independent Elderly

Advances in Food Processing (Food Preservation, Food Safety, Quality and Manufacturing Processes)

Plant-Derived Compounds: A Promising Tool for Dental Caries Prevention

Application of ISO22000, Failure Mode, and Effect Analysis (FMEA) Cause and Effect Diagrams and Pareto in Conjunction with HACCP and Risk Assessment for Processing of Pastry Products

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