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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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Chemometrics and Authenticity of Foods of Plant Origin

1, 2022

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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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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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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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Sickle Cell Disease Update: New Treatments and Challenging Nutritional Interventions

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

2024

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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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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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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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Editorial: Special Issue "Microbial Diversity of Fermented Food"

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

2023

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Probiotics, Prebiotics, Synbiotics and Dental Caries. New Perspectives, Suggestions, and Patient Coaching Approach for a Cavity-Free Mouth

Applied sciences, 2021-06, Vol.11 (12), p.5472

2021

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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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Scientific Insights and Technological Advances in Gluten-Free Product Development

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

2023

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New Insights in Oral Health and Diets

Applied sciences, 2021-12, Vol.11 (23), p.11397

2021

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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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Handbook of Food Processing: Food Safety, Quality, and Manufacturing Processes

1, 2015

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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

Chemometrics and Authenticity of Foods of Plant Origin

Plant Food Residues as a Source of Nutraceuticals and Functional Foods

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

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

Sickle Cell Disease Update: New Treatments and Challenging Nutritional Interventions

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

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

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

Editorial: Special Issue "Microbial Diversity of Fermented Food"

Probiotics, Prebiotics, Synbiotics and Dental Caries. New Perspectives, Suggestions, and Patient Coaching Approach for a Cavity-Free Mouth

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

Scientific Insights and Technological Advances in Gluten-Free Product Development

New Insights in Oral Health and Diets

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

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

Handbook of Food Processing: Food Safety, Quality, and Manufacturing Processes

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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