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

2021

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Chemometrics and Authenticity of Foods of Plant Origin

1, 2022

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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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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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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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High Protein Substitutes for Gluten in Gluten-Free Bread

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

2021

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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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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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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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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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Food Engineering Handbook: Food Engineering Fundamentals

1, 2015

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

Molecules (Basel, Switzerland), 2024-05, Vol.29 (11), p.2431

2024

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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

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

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

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

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

Chemometrics and Authenticity of Foods of Plant Origin

Sickle Cell Disease Update: New Treatments and Challenging Nutritional Interventions

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

Dietary Interventions for Human General and Oral Health and Disease Reduction

High Protein Substitutes for Gluten in Gluten-Free Bread

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

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

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

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

Food Engineering Handbook: Food Engineering Fundamentals

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

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