Δημοσιεύσεις

1. Βιβλία (Διεθνείς Εκδόσεις)

  1. Miranda–Zamora, W.R., and Stoforos, N.G. (2016). Procesamiento Térmico de Alimentos Teoría, Práctica y Cálculos, pp. 331, AMV Ediciones, Madrid, España, ISBN: 978–84–945558–9–3, http://www.amvediciones.com/aliment.htm.
  2. Saravacos, G.D., Kostaropoulos, A.E. (2016). Handbook of food processing equipment, Food Engineering Series, Springer, NY, Part of the Food Engineering Series book series (FSES), 2nd edition.
  3. Singh, P.R. and Heldman, D.R., 2014. Introduction to Food Engineering. 5th Edition. Academic Press, NY. pp. 867. Επιμελητές ελληνικής έκδοσης: Γιαννιώτης, Σ., Στοφόρος, Ν.Γ. και Τζια, Κ. (2019). Εισαγωγή στη Μηχανική Τροφίμων. Επιστημονικές Εκδόσεις Παρισιάνου Α.Ε., Αθήνα. Σελ. 740.
  4. Yanniotis, S., Taoukis, P.S., Stoforos, N.G. and Karathanos, V.T. (2013). Advances in Food Process Engineering Research and Applications, Springer, NY, eBook doi: http://dx.doi.org/10.1007/978-1-4614-7906-2.
  5. Kookos K. Ioannis., Koutinas Apostolis A. (2013). Optimisation of processes and systems with applications in MATLAB and GAMS, Tziolas Publishing, ISBN: 978-960-418-415-6. The book is written in Greek.
  6. Yanniotis Stavros (2008). Solving Problems in Food Engineering, Food Engineering Series, Springer, NY.
  7. Yanniotis, S. and Sunden, B. (2007). Heat Transfer in Food Processing, WIT Press, UK.
  8. Saravacos, G.D., Kostaropoulos, A.E. (2002). Handbook of food processing equipment, Food Engineering Series, Springer, NY, 1st edition.

2. Κεφάλαια σε Βιβλία (Διεθνείς Εκδόσεις)

  1. Jafari S.M., Fathi M., Mandala I. (2021). Part III, Chapter 13- Emerging product formation. In C.M. Galanakis (Ed.), Food Waste Recovery- Processing Technologies and Industrial Techniques, 2nd edition Academic Press, Elsevier, ISBN-10 : 0128205636.
  2. Briassoulis D., Koutinas A.A., Gołaszewski B.J., Pikasi A., Ladakis D., Hiskakis M., Tsakona M. (2020). Techno-economic sustainability assessment: Methodological approaches for biobased products. In: Transition Towards a Sustainable Biobased Economy, The Royal Society of Chemistry, Chapter 4, pp. 80-132.
  3. Ladakis D., Papapostolou H., Vlysidis A., Koutinas A. (2020). Inventory of food processing side streams in EU and prospects for biorefinery development. In: Food Industry Waste - Assessment and Recuperation of Commodities, 2nd Edition, Elsevier, Chapter 9.
  4. Mandala I., Apostolidis E. (2020). Rheological characterization of liquid nanoencapsulated food ingredients by viscometers. In: Nanoencapsulation in the food industry, Vol. 4, Characterization of Nanoencapsulated Food Ingredients, (S. M. Jafari Ed.)  Chapter 15, pp. 529-545, 2020, https://doi.org/10.1016/B978-0-12-815667-4.00015-8.
  5. Pateraki C., Papadaki A., Koutinas A., Kachrimanidou V. (2019). Biorefinery engineering. In: Comprehensive Biotechnology, Elsevier, Chapter 2.59, pp. 879-892.
  6. Giannakourou, M.C., and Stoforos, N.G. (2018). Principles of kinetic modeling of safety and quality attibutes of foods. In: Food Process Engineering and Quality Assurance, Chapter 13, p. 377-437, C.O. Mohan, E. Carvajal-Millan, C.N. Ravishankar, and A.K. Haghi, (Eds), Apple Academic Press Inc., Watetown, NJ, USA, [ISBN: 978-1-77188-576-8 (hardcover) – ISBN: 978-1-315-23296-6 (ebook)], http://www.appleacademicpress.com/food-process-engineering-and-quality-assurance-/9781771885768.
  7. Jafari, S. M., Paximada, P., Mandala, I., Assadpour, E., & Mehrnia, M. A. (2017). Encapsulation by nanoemulsions. Nanoencapsulation technologies for the food and nutraceutical industries (pp. 36-73) doi:10.1016/B978-0-12-809436-5.00002-1.
  8. Vlysidis A., Koutinas A., Kookos I. (2017). Techno-economic evaluation of refining of food supply chain wastes for the production of chemicals and biopolymers. In: Food Waste Reduction and Valorisation, Springer, Chapter 8, pp. 147-164.
  9. Taoukis P., Tsironi T. (2016). Smart Packaging for Monitoring and Managing Food and Beverage Shelf Life, Chapter 5. In: Food and Beverage Stability and Shelf Life, D. Kilcast and P. Subramaniam (Eds.) Woodhead Publishing Limited, pp. 141-168.
  10. Taoukis P.S., Gogou E., Tsironi T., Giannoglou M., Dermesonlouoglou E., Katsaros G. (2016). Food Cold Chain Management and Optimization. In: Emerging and Traditional Technologies for Safe, Healthy and Quality food. Springer, Springer Science+Business Media, pp. 285-309.
  11. Tsouko E., Papanikolaou S., Koutinas A.A. (2016). Production of fuels from microbial oil using oleaginous microorganisms. In: Handbook of Biofuels’ Production: Processes and Technologies Second Edition, Luque R, Lin CSK, Wilson K, Clark JH (Eds), Woodhead Publishing Limited - Elsevier.
  12. Jafari S.M., Fathi M., Mandala I. (2015). Emerging product formation. In: Food Waste Recovery. Processing Technologies and Industrial Techniques, Chapter 13, p. 293-317, C.M. Galanakis (Ed), Academic Press, Elsevier, ISBN: 978-0-12-800351-0, eBook ISBN: 9780128004197 (invited author).
  13. Mandala I. and Rosell C. (2015). Physical Processing of Grains and Flours leading Nutritious Breads. In: Bread and Its Fortification: Nutrition and Health Benefits, Chapter 11, p. 206-221, C. Rosell, J. Bajerska and A.F. El Sheikha (Eds), CRC press, ISBN: 9781498701563 (invited author).
  14. Stoforos N.G. (2015). Thermal Processing. In: Handbook of Food Processing: Food Preservation, Chapter 2, p. 27-56, T. Varzakas and C. Tzia, (Eds), CRC Press, Taylor & Francis Group, Boca Raton, FL, USA, http://dx.doi.org/10.1201/b19397-3.
  15. Tsatsaragkou K., Paximada P., Protonotariou S. and Mandala I. (2015). Functional Foods. In: Handbook of Food Processing: Food Safety, Quality, and Manufacturing Processes, p. 585-606, T. Varzakas and C. Tzia (Eds), CRC Press, ISBN 9781498721776 (invited author).
  16. Kachrimanidou V., Kopsahelis N., Webb C., Koutinas A.A. (2014). Bioenergy technology and food industry waste valorization for integrated production of polyhydroxyalkanoates. In: Bioenergy research: Advances and applications, p. 419-434, Gupta VK, Tuohy M, Kubicek CP, Saddler J., Xu F. (Eds), Elsevier.          
  17. Kookos Ι.Κ. and Stoforos N.G. (2014). Heat Transfer. In: Food Engineering Handbook: Food Engineering Fundamentals, Chapter 4, p. 75-111, T. Varzakas and C. Tzia, (Eds), CRC Press, Taylor & Francis Group, Boca Raton, FL, USA, http://dx.doi.org/10.1201/b17843-5.
  18. Koutinas A.A., Lin C.S.K., Du C., Webb C. (2014). Whole-crop biorefinery. In: Sustainable bioenergy production, Wang L. (Ed), CRC Press Taylor and Francis Group.
  19. Koutinas A.A., Du C., Lin, C.S.K., Webb C. (2014). Developments in cereal-based biorefineries. In: Advances in biorefineries: Biomass and waste supply chain exploitation, Chapter 10, Waldron K. (Ed), Woodhead Publishing Ltd.
  20. Taoukis P.S., Tsironi T.N., Giannakourou M.C. (2014). Reaction Kinetics, Chapter 15. In: Food Engineering Handbook: Food Engineering Fundamentals, T. Varzakas and C. Tzia (Eds.) CRC Press, Taylor & Francis, pp. 529-569.
  21. Taoukis P.S., Tsironi T.N. (2013). Novel methods for shelf life extension and management of fish products in the chill chain, Chapter 30. In: Aspects of Mediterranean Marine Aquaculture, P. Angelidis (Ed.), Blue Crab PC Publisher, Chalastra, Greece, pp. 549-558.
  22. Kalamaki M.S., Stoforos N.G. and Taoukis P.S. (2012). Pectic enzymes in tomatoes. In: Food Biochemistry and Food Processing, Second Edition, Chapter 12, p. 232-246, B.K. Simpson, L.M.L. Nollet, F. Toldrá, S. Benjakul, G. Paliyath and Y.H. Hui (Eds), John Wiley & Sons, Inc, Ames, Iowa, USA, doi: http://dx.doi.org/10.1002/9781118308035.ch12.
  23. Kokossis A.C., Koutinas A.A. (2012). Food waste as a renewable raw material for the development of integrated biorefineries: Current status and future potential. In: Integrated biorefineries: Design, analysis and optimization, Chapter 17, p. 469-487, Stuart PR and El-Halwagi MM (Eds), CRC Press Taylor and Francis Group.
  24. Mandala I.G. (2012). Viscoelastic Properties of Starch and Non-Starch Thickeners in Simple Mixtures or Model Food. In: Viscoelasticity, p. 217-236, J. de Vicente (Ed), InTech - open science, ISBN 980-953-307-335-9 (invited author).
  25. Taoukis P.S., Giannakourou M.C., Tsironi T.N. (2012). Monitoring and control of the cold chain. In: Handbook of Frozen Food Processing and Packaging, Chapter 13, D.W. Sun (Ed.), CRC Press, Taylor & Francis, pp. 273-299.
  26. Valdramidis V.P., Taoukis P.S., Stoforos N.G. and Van Impe J.F.M. (2012). Modeling the Kinetics of Microbial and Quality Attributes of Fluid Food During Novel Thermal and Non-Thermal Processes. In: Novel Thermal and Non-Thermal Technologies for Fluid Foods, Chapter 14, p. 433-471, P.J. Cullen, B.K. Tiwari and V.P. Valdramidis (Eds), Elsevier Inc., London, UK, doi: http://dx.doi.org/10.1016/B978-0-12-381470-8.00014-1.
  27. Koutinas A.A., Kookos I.K. (2011). Process Considerations - Process Optimization. In: Comprehensive Biotechnology, p. 883–890, Murray Moo-Young (Ed), Second Edition, vol.2, Elsevier.
  28. Koutinas, A.A., Papanikolaou, S. (2011). Biodiesel production from microbial oil. In: Handbook of biofuels production - Processes and technologies. Luque R, Campelo J, Clark JH (editors), Woodhead Publishing Limited. pp. 177-198.
  29. Mandala I. and Kapsokefalou M. (2011). Gluten-free bread: Sensory, physicochemical, and nutritional aspects. In: Flour and breads and their fortification in health and disease prevention, p. 161-169, V.R. Preedy, R.R. Watson and V.B. Patel (Eds), London, Burlington, San Diego: Academic Press, Elsevier. ISBN: 9780123808868.
  30. Stoforos N.G. (2010). Heating and Cooling Lag Constants. In: Encyclopedia of Agricultural, Food and Biological Engineering, Second Edition, p. 792-797, D.R. Heldman and C. Moraru (Eds), Taylor and Francis Group LLC, New York, USA, doi: http://www.tandfonline.com/doi/abs/10.1081/E-EAFE2-120045837.
  31. Stoforos N.G. and Sawada H. (2007). Aseptic Processing of Liquid/Particulate Foods. In: Heat Transfer in Food Processing - Recent Developments and Applications, Chapter 6, p. 187-208, S. Yanniotis and B. Sunden (Eds), WIT Press, Southampton, UK, doi: http://dx.doi.org/10.2495/978-1-85312-932-2/06.
  32. Stoforos N.G. and Taoukis P.S. (2006). Heat Processing: Temperature – time combinations. In: Handbook of Food Science, Technology, and Engineering, Volume 3, Food Engineering and Food Processing, Part L, Thermal Processing, Chapter 109, p. 109-1-109-16, Y.H. Hui (Ed), CRC Press, Taylor & Francis Group, Boca Raton, FL, USA, doi: http://dx.doi.org/10.1201/b15995-122.
  33. Karathanos V.T., Karanikolas T., Kostaropoulos A.E., Saravacos G.D. (1995). Non enzymatic browning in air-drying of washed raisins, Editor(s): George Charalambous, Developments in Food Science, Elsevier, Volume 37, 1057-1064.
  34. Kostaropoulos A.E., Saravacos G.D. (1995) Processing equipment and food quality. Editor(s): George Charalambous, Developments in Food Science, Elsevier, Volume 37, 1043-1055.
  35. Wasserman B.P., Frost D.J., Lawson S.G., Mason T., Rodis P., Sabin R.D. and Sloan M.E. (1989). Biosynthesis of Cell-Wall Polysaccharides: Membrane isolation, in vitro Glycosyl Transferase Assay and Enzyme Solubilization. In ‘Modern Methods of Plant Analysis. Plant Fibers’ Vol.10, pp. 1-11, Linskens H.F., Jackson J.F., eds, Springer-Verlag, Heidelberg-New York.

3. Επιστημονικά Άρθρα σε Διεθνή Περιοδικά του Science Citation Index

  1. Apostolidis, E., & Mandala, I. (2020). Modification of resistant starch nanoparticles using high-pressure homogenization treatment. Food Hydrocolloids 103 doi:10.1016/j.foodhyd.2020.105677.
  2. Aroniada M., Maina S., Koutinas A., Kookos I.K. (2020). Estimation of volumetric mass transfer coefficient (kLa)—Review of classical approaches and contribution of a novel methodology. Biochemical Engineering Journal 155, 107458.
  3. Bonatsos N., Marazioti C., Moutousidi E., Anagnostou A., Koutinas A., Kookos I.K. (2020). Techno-economic analysis and life cycle assessment of heterotrophic yeast-derived single cell oil production process. Fuel 264, 116839.
  4. Boviatsi E., Papadaki A., Efthymiou M.-N., Nychas G.-J.E., Papanikolaou S., da Silva J.A.C., Freire D.M.G., Koutinas A. (2020). Valorisation of sugarcane molasses for the production of microbial lipids via fermentation of two Rhodosporidium strains for enzymatic synthesis of polyol esters. Journal of Chemical Technology and Biotechnology 95:402-407.
  5. Carmona-Cabello M., García I.L., Sáez-Bastante J., Pinzi S., Koutinas A.A., Dorado M.P. (2020). Food waste from restaurant sector – Characterization for biorefinery approach. Bioresource Technology 301, 122779.
  6. Dheskali E., Koutinas A.A., Kookos I.K. (2020). Risk assessment modeling of bio-based chemicals economics based on Monte-Carlo simulations. Chemical Engineering Research and Design 163: 273-280.
  7. Dheskali E., Koutinas A.A., Kookos I.K. (2020). A simple and efficient model for calculating fixed capital investment and utilities consumption of large-scale biotransformation processes. Biochemical Engineering Journal 154, 107462.
  8. Diamantopoulou, P., Stoforos, N.G., Xenopoulos, E., Sarris, D., Psarianos, D., Philippoussis, A., and Papanikolaou, S. (2020). Lipid production by Cryptococcus curvatus growing on commercial xylose and subsequent valorization of fermentation waste-waters for the production of edible and medicinal mushrooms. Biochemical Engineering Journal 162, 107706, doi: https://doi.org/10.1016/j.bej.2020.107706.
  9. Giannakourou M.C., Stavropoulou N., Tsironi T., Lougovois V., Kyrana V., Konteles S.J., Sinanoglou V.J. (2020). Application of hurdle technology for the shelf life extension of European eel (Anguilla anguilla) fillets. Aquaculture and Fisheries (Accepted, in press).
  10. Giannoglou, M., Stergiou, P., Dimitrakellis, P., Gogolides, E., Stoforos, N.G., and Katsaros, G. (2020). Effect of Cold Atmospheric Plasma processing on quality and shelf-life of ready-to-eat rocket leafy salads. Innovative Food Science and Emerging Technologies 66, 102502, doi: https://doi.org/10.1016/j.ifset.2020.102502.
  11. Ioannidou S.M., Pateraki C., Ladakis D., Papapostolou H., Tsakona M., Vlysidis A., Kookos I.K., Koutinas A. (2020). Sustainable production of bio-based chemicals and polymers via integrated biomass refining and bioprocessing in a circular bioeconomy context. Bioresource Technology 307, 123093.
  12. Kaminiaris M.D., Mavrikou S., Georgiadou M., Paivana G., Tsitsigiannis D.I., Kintzios S. (2020). An Impedance Based Electrochemical Immunosensor For Aflatoxin B1 Monitoring in Pistachio Matrices. Chemosensors, 8, 121 doi:10.3390/chemosensors8040121.
  13. Kotzamanis Y., Kumar V., Tsironi T., Grigorakis K., Ilia V., Vatsos I., Brezas A., van Eys J., Gisbert E. (2020). Taurine supplementation in high-soy diets affects fillet quality of European sea bass (Dicentrarchus labrax). Aquaculture, 520, 734655.
  14. Kotzamanis Y., Tsironi T., Brezas A., Grigorakis K., Ilia V., Vatsos I., Romano N., van Eys J., Kumar V. (2020). High taurine supplementation in plant protein-based diets improves growth and organoleptic characteristics of European seabass (Dicentrarchus labrax). Scientific Reports 10, 12294.
  15. Lokesh K., Matharu A.S., Kookos I.K., Ladakis D., Koutinas A., Morone P., Clark J. (2020). Hybridised sustainability metrics for use in life cycle assessment of bio-based products: Resource efficiency and circularity. Green Chemistry 2:803-813.
  16. Papadaki A., Kopsahelis N., Freire D.M.G., Mandala I., Koutinas A.A. (2020). Olive oil oleogel formulation using wax esters derived from soybean fatty acid distillate. Biomolecules 10(1),106
  17. Papadaki, A., Kopsahelis, N., Freire, D. M. G., Mandala, I., & Koutinas, A. A. (2020). Olive oil oleogel formulation using wax esters derived from soybean fatty acid distillate. Biomolecules 10(1) doi:10.3390/biom10010106.
  18. Papanikolaou, S., Diamantopoulou, P., Blanchard, F., Lambrinea, E., Chevalot, I., Stoforos, N.G., and Rondags, E. (2020). Physiological characterization of a novel wild-type Yarrowia lipolytica strain grown on glycerol: effects of cultivation conditions and mode on polyols and citric acid production. Applied Sciences 10, 7373, https://doi:10.3390/app10207373.
  19. Paximada, P., Kanavou, E., & Mandala, I. G. (2020). Effect of rheological and structural properties of bacterial cellulose fibrils and whey protein biocomposites on electrosprayed food-grade particles. Carbohydrate Polymers 241 doi:10.1016/j.carbpol.2020.116319.
  20. Protonotariou S. Ritzoulis C., Mandala I. (2020) Jet milling conditions impact on wheat flour particle size. Journal of Food Engineering (revised).
  21. Protonotariou, S., Stergiou, P., Christaki, M., & Mandala, I. G. (2020). Physical properties and sensory evaluation of bread containing micronized whole wheat flour. Food Chemistry 318 doi:10.1016/j.foodchem.2020.126497.
  22. Semenoglou I., Dimopoulos G., Tsironi T., Taoukis P. (2020). Mathematical modelling of the effect of solution concentration and the combined application of pulsed electric fields on mass transfer during osmotic dehydration of sea bass fillets. Food and Bioproducts Processing, 121, 186-192.
  23. Spanea E., Tsironi T., Tsakali E., Batrinou A., Stefanou V., Antonopoulos D., Koussissis S., Tsaknis J., Van Impe J., Houhoula D. (2020). Evaluation of a real time PCR assay method for the detection of genetically modified organisms in food products. Journal of Food Research, 9(2), 1-6.
  24. Stylianou E., Pateraki C., Ladakis D., Cruz-Fernández M., Latorre-Sánchez M., Coll C., Koutinas A. (2020). Evaluation of organic fractions of municipal solid waste as renewable feedstock for succinic acid production. Biotechnology for Biofuels 13(1), 72.
  25. Tsironi T., Houhoula D., Taoukis P. (2020). Hurdle technology for fish preservation. Aquaculture and Fisheries, 5(2), 65-71.
  26. Tsouko E., Maina S., Ladakis D., Kookos I.K., Koutinas A. (2020). Integrated biorefinery development for the extraction of value-added components and bacterial cellulose production from orange peel waste streams. Renewable Energy 160: 944-954.
  27. Tsouko E., Papadaki A., Papapostolou H., Ladakis D., Natsia A., Koutinas A., Kampioti A., Eriotou E., Kopsahelis N. (2020). Valorization of Zante currant side-streams for the production of phenolic-rich extract and bacterial cellulose: a novel biorefinery concept. Journal of Chemical Technology and Biotechnology 95:427-438.
  28. Valasi L., Georgiadou M., Tarantilis P.A., Yanniotis S., Pappas C.S. (2020). Rapid screening on aflatoxins’ presence in Pistachia vera nuts using diffuse reflectance infrared Fourier transform spectroscopy and chemometrics. Journal of Food Science & Technology. https://doi.org/10.1007/s13197-020-04549-5.
  29. Valasi L., Arvanitaki D., Mitropoulou A., Georgiadou M., Pappas C.S. (2020). Study of the Quality Parameters and the Antioxidant Capacity for the FTIR-Chemometric Differentiation of Pistacia vera Oils. Molecules 25(7), 1614. https://doi.org/10.3390/molecules25071614.
  30. Xenopoulos E., Giannikakis I., Chatzifragkou A., Koutinas A., Papanikolaou S. (2020). Lipid production by yeasts growing on commercial xylose in submerged cultures with process water being partially replaced by olive mill wastewaters. Processes 8(7), 819.
  31. Aguieiras, E. C. G., Papadaki, A., Mallouchos, A., Mandala, I., Sousa, H., Freire, D. M. G., & Koutinas, A. A. (2019). Enzymatic synthesis of bio-based wax esters from palm and soybean fatty acids using crude lipases produced on agricultural residues. Industrial Crops and Products 139 doi:10.1016/j.indcrop.2019.111499.
  32. Alexandri M, Schneider R, Papapostolou H, Ladakis D, Koutinas A, Venus J. (2019). Restructuring the conventional sugar beet industry into a novel biorefinery: Fractionation and bioconversion of sugar beet pulp into succinic acid and value-added coproducts. ACS Sustainable Chemistry and Engineering 7: 6569-6579.
  33. Alexandri M, Vlysidis A, Papapostolou H, Tverezovskaya O, Tverezovskiy V, Kookos IK, Koutinas A. (2019). Downstream separation and purification of succinic acid from fermentation broths using spent sulphite liquor as feedstock. Separation and Purification Technology 209:666-675.
  34. Anjos L., Pinto P.I.S., Tsironi T., Dimopoulos G., Santos S., Santa C., Manadas B., Canario A., Taoukis P., Power D.M. (2019). Experimental data from flesh quality assessment and shelf life monitoring of high pressure processed European sea bass (Dicentrarchus labrax) fillets. Data in Brief, 26, 104451.
  35. Drakos, A., Andrioti-Petropoulou, L., Evageliou, V., & Mandala, I. (2019). Physical and textural properties of biscuits containing jet milled rye and barley flour. Journal of Food Science and Technology 56(1), 367-375. doi:10.1007/s13197-018-3497-z.
  36. Evageliou, V., Panagopoulou, E., & Mandala, I. (2019). Encapsulation of EGCG and esterified EGCG derivatives in double emulsions containing whey protein isolate, bacterial cellulose and salt. Food Chemistry 281, 171-177. doi:10.1016/j.foodchem.2018.12.105.
  37. Filippousi R., Antoniou D., Tryfinopoulou P., Nisiotou A.A., Nychas G.-J., Koutinas A.A., Papanikolaou S. (2019). Isolation, identification and screening of yeasts towards their ability to assimilate biodiesel-derived crude glycerol: microbial production of polyols, endopolysaccharides and lipid. Journal of Applied Microbiology 127: 1080-1100.
  38. Giannakourou M., Tsironi T., Thanou I., Tsagri A-M., Katsavou E., Lougovois V., Kyrana V., Kasapidis G., Sinanoglou, V.J. (2019). Shelf life extension and improvement of the nutritional value of fish fillets through osmotic treatment based on the sustainable use of the by-products of aromatic herb and flower industry. Foods, 8, 421.
  39. Giannoglou M., Evangelopoulou A.M., Perikleous N., Baclori C., Tsironi T., Taoukis. (2019). Time Temperature Integrators for monitoring the shelf life of ready-to-eat chilled smoked fish products. Food Packaging and Shelf Life, 22, 100403.
  40. Ingrao C., Arcidiacono C., Bezama A., Ioppolo G., Winans K., Koutinas A., Gallego-Schmid A. (2019). Sustainability issues of by-product and waste management systems, to produce building material commodities: A comprehensive review of findings from a virtual special issue. Resources, Conservation and Recycling 146: 358-365.
  41. Kookos I.K., Koutinas A., Vlysidis A. (2019). Life cycle assessment of bioprocessing schemes for poly(3-hydroxybutyrate) production using soybean oil and sucrose as carbon sources. Resources, Conservation and Recycling 141: 317-328.
  42. Koutinas M., Vasquez M.I., Nicolaou E., Pashali P., Kyriakou E., Loizou E., Papadaki A., Koutinas A.A., Vyrides I. (2019). Biodegradation and toxicity of emerging contaminants: Isolation of an exopolysaccharide-producing Sphingomonas sp. for ionic liquids bioremediation. Journal of Hazardous Materials 365: 88-96.
  43. Lappa I.K., Dionysopoulou A.M., Paramithiotis S., Georgiadou M., Drosinos E.H. (2019). Dual Transcriptional Profile of Aspergillus flavus during Co-Culture with Listeria monocytogenes and Aflatoxin B1 Production: A Pathogen–Pathogen Interaction. Pathogens 8(4), 198. https://doi.org/10.3390/pathogens8040198.
  44. Maina S., Kachrimanidou V., Ladakis D., Papanikolaou S., de Castro A.M., Koutinas A. (2019). Evaluation of 1,3-propanediol production by two Citrobacter freundii strains using crude glycerol and soybean cake hydrolysate. Environmental Science and Pollution Research 26: 35523-35532.
  45. Maina S, Mallouchos A, Nychas G-JE, Freire DMG, de Castro AM, Papanikolaou S, Kookos IK, Koutinas A. 2019. Bioprocess development for (2R,3R)-butanediol and acetoin production using very high polarity cane sugar and sugarcane molasses by a Bacillus amyloliquefaciens strain. Journal of Chemical Technology and Biotechnology 94: 2167-2177.
  46. Maina S., Stylianou E., Vogiatzi E., Vlysidis A., Mallouchos A., Nychas G.-J.E., de Castro A.M., Dheskali E., Kookos I.K., Koutinas A. (2019). Improvement on bioprocess economics for 2,3-butanediol production from very high polarity cane sugar via optimisation of bioreactor operation. Bioresource Technology 274: 343-352.
  47. Morone P, Koutinas A, Gathergood N, Arshadi M, Matharu A. 2019. Food waste: Challenges and opportunities for enhancing the emerging bio-economy. Journal of Cleaner Production 221: 10-16.
  48. Nikolidaki, E. K., Mandala, I., Zogzas, N. P., & Karathanos, V. T. (2019). Modeling the rheological properties of currant paste as a function of plasticizers concentration, storage temperature and time and process temperature. Food Research International 116, 1357-1365. doi:10.1016/j.foodres.2018.10.025.
  49. Palaiogeorgou AM, Papanikolaou S, de Castro AM, Freire DMG, Kookos IK, Koutinas AA. (2019). A newly isolated Enterobacter sp. strain produces 2,3-butanediol during its cultivation on low-cost carbohydrate-based substrates. FEMS Microbiology Letters 366(1).
  50. Papadaki, A., Cipolatti, E. P., Aguieiras, E. C. G., Pinto, M. C. C., Kopsahelis, N., Freire, D. M. G., Koutinas, A. A. (2019). Development of microbial oil wax-based oleogel with potential application in food formulations. Food and Bioprocess Technology 12(6), 899-909. doi:10.1007/s11947-019-02257-3.
  51. Papadaki, A., Kopsahelis, N., Mallouchos, A., Mandala, I., & Koutinas, A. A. (2019). Bioprocess development for the production of novel oleogels from soybean and microbial oils. Food Research International 126 doi:10.1016/j.foodres.2019.108684.
  52. Papaharisis L., Tsironi T., Dimitroglou A., Taoukis P., Pavlidis M. (2019). Stress assessment, quality indicators and shelf life of three aquaculture important marine fish, in relation to harvest practices, water temperature and slaughter method. Aquaculture Research, 50, 2608-2320.
  53. Pateraki C, Andersen SJ, Ladakis D, Koutinas A, Rabaey K. (2019). Direct electrochemical extraction increases microbial succinic acid production from spent sulphite liquor. Green Chemistry 21:2401-2411.
  54. Psaki O., Maina S., Vlysidis A., Papanikolaou S., de Castro A.M., Freire D.M.G., Dheskali E., Kookos I., Koutinas A. (2019). Optimisation of 2,3-butanediol production by Enterobacter ludwigii using sugarcane molasses. Biochemical Engineering Journal 152, 107370.
  55. Sarris D, Rapti A, Papafotis N, Koutinas AA, Papanikolaou S. (2019). Production of added-value chemical compounds through bioconversions of olive-mill wastewaters blended with crude glycerol by a Yarrowia lipolytica strain. Molecules 24(2), 222.
  56. Tsakona S, Papadaki A, Kopsahelis N, Kachrimanidou V, Papanikolaou S, Koutinas A. (2019). Development of a circular oriented bioprocess for microbial oil production using diversified mixed confectionery side-streams. Foods 8(8), 300.
  57. Tsironi T., Anjos L., Pinto P.I.S., Dimopoulos G., Santos S., Santa C., Manadas B., Canario A., Taoukis P., Power D. (2019). High pressure processing of European sea bass (Dicentrarchus labrax) fillets and tools for flesh quality and shelf life monitoring. Journal of Food Engineering, 262, 83-91.
  58. Tsironi T., Lougovois V., Simou V.N., Mexi A., Koussissis S., Tsakali E., Papatheodorou S.A., Stefanou V., Van Impe J., Houhoula D. (2019). Next Generation Sequencing (NGS) for the determination of fish flesh microbiota. Journal of Food Research, 8(4), 101-110.
  59. Tsironi T., Ntzimani A., Gogou E., Tsevdou M., Semenoglou I., Dermesonlouoglou E., Taoukis P. (2019). Modelling the effect of active modified atmosphere packaging on the microbial stability and shelf life of gutted sea bass. Applied Sciences, 9, 5019.
  60. Tsironi T., Ntzimani A., Taoukis P. (2019). Modified atmosphere packaging and the shelf life of meat products. Reference Module in Food Science. Elsevier, pp. 1–5. doi: http://dx.doi.org/10.1016/B978-0-08-100596-5.22619-X.
  61. Tsironi T., Taoukis P. (2019). Advances in conventional and nonthermal processing of fish for quality improvement and shelf life extension. Reference Module in Food Science. Elsevier, pp. 1-7. doi: https://doi.org/10.1016/B978-0-08-100596-5.22618-8.
  62. Tsouko E, Alexandri M, Fernandes KV, Freire DMG, Mallouchos A, Koutinas AA. (2019). Extraction of phenolic compounds from palm oil processing residues and their application as antioxidants. Food Technology and Biotechnology 57: 29-38.
  63. Tzirita, M., Kremmyda, M., Sarris, D., Koutinas, A.A., Papanikolaou, S. (2019). Effect of salt addition upon the production of metabolic compounds by Yarrowia lipolytica cultivated on biodiesel-derived glycerol diluted with olive-mill wastewaters. Energies 12(19), 3649.
  64. Andreou V., Tsironi T., Dermesonlouoglou, E., Katsaros G., Taoukis P. (2018). Combinatory effect of osmotic and high pressure processing on shelf life extension of animal origin products–Application to chilled chicken breast fillets. Food Packaging and Shelf Life, 15, 43-51.
  65. Andritsou V, De Melo EM, Tsouko E, Ladakis D, Maragkoudaki S, Koutinas AA, Matharu AS. (2018). Synthesis and characterization of bacterial cellulose from citrus-based sustainable resources. ACS Omega 3:10365-10373.
  66. Dal Pra V, Soares JF, Monego DL, Vendruscolo RG, Guimarães Freire DM, Alexandri M, Koutinas A, Wagner R, Mazutti MA, Da Rosa MB. (2018). Comparison of different compressed fluids for residual oil extraction from palm kernel cake. Waste and Biomass Valorization, 9: 265-271.
  67. Damasceno FRC, Cavalcanti-Oliveira ED, Kookos IK, Koutinas AA, Cammarota MC, Freire DMG. (2018). Treatment of wastewater with high fat content employing an enzyme pool and biosurfactant: Technical and economic feasibility. Brazilian. Journal of Chemical Engineering 35:531-542.
  68. Fernandes KV, Papadaki A, da Silva JAC, Fernandez-Lafuente R, Koutinas AA, Guimarães Freire DM. (2018). Enzymatic esterification of palm fatty-acid distillate for the production of polyol esters with biolubricant properties. Industrial Crops and Products, 116: 90-96.
  69. Goula, A.M., Prokopiou, P., and Stoforos, N.G. (2018). Thermal degradation kinetics of L-carnitine. Journal of Food Engineering 231:91-100, doi: https://doi.org/10.1016/j.jfoodeng.2018.03.011.
  70. Kaltsa, O., Yanniotis, S., Polissiou, M., & Mandala, I. (2018). Stability, physical properties and acceptance of salad dressings containing saffron (crocus sativus) or pomegranate juice powder as affected by high shear (HS) and ultrasonication (US) process. LWT 97, 404-413. doi:10.1016/j.lwt.2018.07.015.
  71. Kantifedaki A, Kachrimanidou V, Mallouchos A, Papanikolaou S, Koutinas AA. (2018). Orange processing waste valorisation for the production of bio-based pigments using the fungal strains Monascus purpureus and Penicillium purpurogenum. Journal of Cleaner Production 185: 882-890.
  72. Kopsahelis N, Dimou C, Papadaki A, Xenopoulos E, Kyraleou M, Kallithraka S, Kotseridis Y, Papanikolaou S, Koutinas AA. (2018). Refining of wine lees and cheese whey for the production of microbial oil, polyphenol-rich extracts and value-added co-products. Journal of Chemical Technology and Biotechnology, 93: 257-268.
  73. Ladakis D, Michailidi K, Vlysidis A, Koutinas A, Kookos IK. (2018). Valorization of spent sulphite liquor for succinic acid production via continuous fermentation system. Biochemical Engineering Journal 137:262-272.
  74. Liakou V, Pateraki C, Palaiogeorgou A-M, Kopsahelis N, de Castro AM, Guimarães Freire DM, Nychas G-JE, Papanikolaou S, Koutinas A. (2018). Valorisation of fruit and vegetable waste from open markets for the production of 2,3-butanediol. Food and Bioproducts Processing, 108: 27-36.
  75. Papadaki A, Papapostolou H, Alexandri M, Kopsahelis N, Papanikolaou S, de Castro AM, Guimarães Freire DM, Koutinas AA. (2018). Fumaric acid production using renewable resources from biodiesel and cane sugar production processes. Environmental Science and Pollution Research 25:35960-35970.
  76. Papadaki A, Fernandes KV, Chatzifragkou A, Aguieiras ECG, da Silva JAC, Fernandez-Lafuente R, Papanikolaou S, Koutinas A, Freire, D.M.G. (2018). Bioprocess development for biolubricant production using microbial oil derived via fermentation from confectionery industry wastes. Bioresource Technology 267:311-318.
  77. Papakonstantinou, E., Chaloulos, P., Papalexi, A., & Mandala, I. (2018). Effects of bran size and carob seed flour of optimized bread formulas on glycemic responses in humans: A randomized clinical trial. Journal of Functional Foods 46, 345-355. doi:10.1016/j.jff.2018.04.045.
  78. Sofra C., Tsironi T., Taoukis P.S. (2018). Modeling the effect of pre-treatment with nisin enriched osmotic solution on the shelf life of chilled vacuum packed tuna. Journal of Food Engineering, 216, 125-131.
  79. Taoukis P.S., Tsironi T.N. (2018). Time-Temperature Integrators (TTI). Reference Module in Food Science. Elsevier, pp. 1–13. doi: http://dx.doi.org/10.1016/B978-0-08-100596-5.21872-6.
  80. Tsironi T., Taoukis P. (2018). Current practice and innovations in fish packaging. Journal of Aquatic Food Product Technology, 27, 1024-1047.
  81. Vouris, D. G., Lazaridou, A., Mandala, I. G., & Biliaderis, C. G. (2018). Wheat bread quality attributes using jet milling flour fractions. LWT 92, 540-547. doi: 10.1016/j.lwt.2018.02.065.
  82. Zabaniotou A, Kamaterou P, Kachrimanidou V, Vlysidis A, Koutinas A. (2018). Taking a reflexive TRL3-4 approach to sustainable use of sunflower meal for the transition from a mono-process pathway to a cascade biorefinery in the context of circular bioeconomy. Journal of Cleaner Production, 172: 4119-4129.
  83. Alexandri M, Papapostolou H, Stragier L, Verstraete W, Papanikolaou S, Koutinas AA. (2017). Succinic acid production by immobilized cultures using spent sulphite liquor as fermentation medium. Bioresource Technology, 238: 214-222.
  84. Baldikova E, Pospiskova K, Ladakis D, Kookos IK, Koutinas AA, Safarikova M, Safarik I. (2017). Magnetically modified bacterial cellulose: A promising carrier for immobilization of affinity ligands, enzymes, and cells. Materials Science and Engineering C, 71: 214-221.
  85. Choulitoudi E., Ganiari S., Tsironi T., Ntzimani A., Tsimogiannis D., Taoukis V., Oreopoulou V. (2017). Edible coating enriched with rosemary extracts to enhance oxidative and microbial stability of smoked eel fillets. Food Packaging and Shelf Life, 12, 107-113.
  86. Dal Prá V, Lunelli FC, Vendruscolo RG, Martins R, Wagner R, Lazzaretti AP, Freire DMG, Alexandri M, Koutinas A, Mazutti MA, da Rosa MB. (2017). Ultrasound-assisted extraction of bioactive compounds from palm pressed fiber with high antioxidant and photoprotective activities. Ultrasonics Sonochemistry, 36: 362-366.
  87. Dheskali E, Michailidi K, de Castro AM, Koutinas AA, Kookos IK. (2017). Optimal design of upstream processes in biotransformation technologies. Bioresource Technology, 224: 509-514.
  88. Drakos, A., Kyriakakis, G., Evageliou, V., Protonotariou, S., Mandala, I., & Ritzoulis, C. (2017). Influence of jet milling and particle size on the composition, physicochemical and mechanical properties of barley and rye flours. Food Chemistry 215, 326-332. doi:10.1016/j.foodchem.2016.07.169.
  89. Drakos, A., Malindretou, K., Mandala, I., & Evageliou, V. (2017). Protein isolation from jet milled rye flours differing in particle size. Food and Bioproducts Processing 104, 13-18. doi:10.1016/j.fbp.2017.04.004.
  90. Gardeli C, Athenaki M, Xenopoulos E, Mallouchos A, Koutinas AA, Aggelis G, Papanikolaou S. (2017). Lipid production and characterization by Mortierella (Umbelopsis) isabellina cultivated on lignocellulosic sugars. Journal of Applied Microbiology, 123: 1461-1477.
  91. Giannakourou, M.C., and Stoforos, N.G. (2017). A theoretical analysis for assessing the variability of secondary model thermal inactivation kinetic parameters. Foods 6(1):7, doi: http://dx.doi.org/10.3390/foods6010007.
  92. Kwan TH, Vlysidis A, Wu Z, Hu Y, Koutinas A, Lin CSK. (2017). Lactic acid fermentation modelling of Streptococcus thermophilus YI-B1 and Lactobacillus casei Shirota using food waste derived media. Biochemical Engineering Journal, 127: 97-109.
  93. Maina S, Kachrimanidou V, Koutinas A. (2017). A roadmap towards a circular and sustainable bioeconomy through waste valorization. Current Opinion in Green and Sustainable Chemistry, 8: 18-23.
  94. Maina S, Pateraki C, Kopsahelis N, Paramithiotis S, Drosinos EH, Papanikolaou S, Koutinas A. (2017). Microbial oil production from various carbon sources by newly isolated oleaginous yeasts. Engineering in Life Sciences, 17: 333-344.
  95. Panagopoulou, E., Evageliou, V., Kopsahelis, N., Ladakis, D., Koutinas, A., & Mandala, I. (2017). Stability of double emulsions with PGPR, bacterial cellulose and whey protein isolate. Colloids and Surfaces A: Physicochemical and Engineering Aspects 522, 445-452. doi:10.1016/j.colsurfa.2017.03.020.
  96. Papadaki A, Androutsopoulos N, Patsalou M, Koutinas M, Kopsahelis N, de Castro AM, Papanikolaou S, Koutinas AA. (2017). Biotechnological production of fumaric acid: The effect of morphology of Rhizopus arrhizus NRRL 2582. Fermentation 3(3),33.
  97. Papadaki A, Mallouchos A, Efthymiou M-N, Gardeli C, Kopsahelis N, Papanikolaou S, Koutinas AA. (2017). Production of wax esters via microbial oil synthesis from food industry waste and by-product streams. Bioresource Technology, 245: 274-282.
  98. Papanikolaou S, Kampisopoulou E, Blanchard F, Rondags E, Gardeli C, Koutinas AA, Chevalot I, Aggelis G. (2017). Production of secondary metabolites through glycerol fermentation under carbon-excess conditions by the yeasts Yarrowia lipolytica and Rhodosporidium toruloides. European Journal of Lipid Science and Technology, 119: Article number 1600507.
  99. Papanikolaou S, Rontou M, Belka A, Athenaki M, Gardeli C, Mallouchos A, Kalantzi O, Koutinas AA, Kookos IK, Zeng A-P, Aggelis G. (2017). Conversion of biodiesel-derived glycerol into biotechnological products of industrial significance by yeast and fungal strains. Engineering in Life Sciences, 17: 262-281.
  100. Paximada, P., Echegoyen, Y., Koutinas, A. A., Mandala, I. G., & Lagaron, J. M. (2017). Encapsulation of hydrophilic and lipophilized catechin into nanoparticles through emulsion electrospraying. Food Hydrocolloids 64, 123-132. doi:10.1016/j.foodhyd.2016.11.003.
  101. Sarris, D., Stoforos, N.G., Mallouchos, A., Kookos, I.K., Koutinas, A.A., Aggelis, G., and Papanikolaou, S. (2017). Production of added-value metabolites by Yarrowia lipolytica growing in olive mill wastewater-based media under aseptic and non-aseptic conditions. Engineering in Life Sciences 17(6): 695-709, doi: https://doi.org/10.1002/elsc.201600225.
  102. Tchakouteu, S.S., Kopsahelis, N., Chatzifragkou, A., Kalantzi, O., Stoforos, N.G., Koutinas, A.A., Aggelis, G., and Papanikolaou, S. (2017). Rhodosporidium toruloides cultivated in NaCl-enriched glucose-based media: Adaptation dynamics and lipid production. Engineering in Life Sciences 17(3): 237-248, doi: http://dx.doi.org/10.1002/elsc.201500125.
  103. Tsatsaragkou, K., Kara, T., Ritzoulis, C., Mandala, I., & Rosell, C. M. (2017). Improving carob flour performance for making gluten-free breads by particle size fractionation and jet milling. Food and Bioprocess Technology 10(5), 831-841. doi:10.1007/s11947-017-1863-x.
  104. Tsironi T., Dermesonlouoglou E., Giannoglou M., Gogou E., Katsaros G., Taoukis P. (2017). Shelf life prediction models for ready-to-eat fresh cut salads: Testing in real cold chain. International Journal of Food Microbiology, 240, 131-140.
  105. Tsironi T., Ronnow P., Giannoglou M., Taoukis P. (2017). Developing suitable smart TTI labels to match specific monitoring requirements: The case of Vibrio spp. growth during transportation of oysters. Food Control, 73, 51-56.
  106. Tsironi T.N., Taoukis P.S. (2017). Effect of super-chilled storage and osmotic pre-treatment with alternative solutes on the shelf-life of gilthead seabream (Sparus aurata) fillets. Aquaculture and Fisheries, 2, 39-47.
  107. Tsouko E, Kachrimanidou V, dos Santos AF, do Nascimento Vitorino Lima ME, Papanikolaou S, de Castro AM, Freire DMG, Koutinas AA. (2017). Valorization of by-products from palm oil mills for the production of generic fermentation media for microbial oil synthesis. Applied Biochemistry and Biotechnology, 181: 1241-1256.
  108. Zhang, X., Guo, D., Xue, J., Yanniotis, S. & Mandala, I. (2017). The effect of salt concentration on swelling power, rheological properties and saltiness perception of waxy, normal and high amylose maize starch. Food and Function 8(10), 3792-3802. doi:10.1039/c7fo01041a.
  109. Αngelidis G., Protonotariou S., Mandala I., Rosell C.M. (2016). Jet milling effect on wheat flour characteristics and starch hydrolysis. International Journal of Food Science and Technology 53(1): 784-791. https://doi.org/10.1007/s13197-015-1990-1.
  110. Alexandri M., Papapostolou H., Komaitis M., Stragier L., Verstraete W., Danezis G.P., Georgiou C.A., Papanikolaou S., Koutinas A.A. (2016). Evaluation of an integrated biorefinery based on fractionation of spent sulphite liquor for the production of an antioxidant-rich extract, lignosulphonates and succinic acid. Bioresource Technology, 214: 504-513.
  111. Alexandri M., Papapostolou H., Vlysidis A., Gardeli C., Komaitis M., Papanikolaou S., Koutinas A.A. (2016). Extraction of phenolic compounds and succinic acid production from spent sulphite liquor. Journal of Chemical Technology and Biotechnology 91: 2751-2760, DOI: 10.1002/jctb.4880.
  112. Almqvist H., Pateraki C., Alexandri M., Koutinas A., Lidén G. (2016). Succinic acid production by Actinobacillus succinogenes from batch fermentation of mixed sugars. Journal of Industrial Microbiology and Biotechnology, 43: 1117-1130.
  113. Βonatsos N., Dheskali E., Freire D.M.G., de Castro A.M, Koutinas A.A., Kookos I.K. (2016). A mathematical programming formulation for biorefineries technology selection. Biochemical Engineering Journal, 116: 135-145.
  114. Choulitoudi E., Bravou K., Bimpilas A., Tsironi T., Mitropoulou G., Tsimogiannis D., Kourkoutas Y., Taoukis P., Oreopoulou V. (2016) Antimicrobial and antioxidant activity of Satureja thymbra in gilthead seabream fillets. Food and Bioproducts Processing, 100, 570-577.
  115. Dal Prá V., Soares J.F., Monego D.L., Vendruscolo R.G., Freire D.M.G., Alexandri M., Koutinas A., Wagner R., Mazutti M.A., Da Rosa M.B. (2016). Extraction of bioactive compounds from palm (Elaeis guineensis) pressed fiber using different compressed fluids. Journal of Supercritical Fluids 112: 51-56.
  116. Dermesonlouoglou E., Fileri K., Orfanoudaki A., Tsevdou M., Tsironi T., Taoukis P. (2016). Modelling the microbial spoilage and quality decay of pre-packed dandelion leaves as a function of temperature. Journal of Food Engineering, 184, 21-30.
  117. Dimou C., Vlysidis A., Kopsahelis N., Papanikolaou S., Koutinas A.A., Kookos I.K. (2016). Techno-economic evaluation of wine lees refining for the production of value-added products. Biochemical Engineering Journal, 116: 157-165.
  118. Haque M.A., Kachrimanidou V., Koutinas A., Lin C.S.K. (2016). Valorization of bakery waste for biocolorant and enzyme production by Monascus purpureus. Journal of Biotechnology, 231: 55-64.
  119. Kachrimanidou V., Kopsahelis N., Vlysidis A., Papanikolaou S., Kookos I.K., Monje Martínez B., Escrig Rondán M.C., Koutinas A.A. (2016). Downstream separation of poly(hydroxyalkanoates) using crude enzyme consortia produced via solid state fermentation integrated in a biorefinery concept. Food and Bioproducts Processing, 100: 323-334.
  120. Κaltsa O., Yanniotis S., Mandala I. (2016). Stability properties of different fenugreek galactomannans in emulsions prepared by high-shear and ultrasonic method. Food Hydrocolloids 52: 487-496. https://doi.org/10.1016/j.foodhyd.2015.07.024.
  121. Kaltsa, O., Spiliopoulou, N., Yanniotis, S., & Mandala, I. (2016). Stability and physical properties of model macro- and nano/submicron emulsions containing fenugreek gum. Food Hydrocolloids 61, 625–632. https://doi.org/10.1016/j.foodhyd.2016.06.025.
  122. Koutinas A.A., Yepez B., Kopsahelis N., Freire D.M.G., de Castro A.M., Papanikolaou S., Kookos I.K. (2016). Techno-economic evaluation of a complete bioprocess for 2,3-butanediol production from renewable resources. Bioresource Technology 204: 55-64.
  123. Pateraki C., Almqvist H., Ladakis D., Lidén G., Koutinas A.A., Vlysidis A. (2016). Modelling succinic acid fermentation using a xylose based substrate. Biochemical Engineering Journal, 114: 26-41.
  124. Pateraki C., Ladakis D., Stragier L., Verstraete W., Kookos I., Papanikolaou S., Koutinas A. (2016). Pretreatment of spent sulphite liquor via ultrafiltration and nanofiltration for bio-based succinic acid production. Journal of Biotechnology, 233: 95-105.
  125. Pateraki C., Patsalou M., Vlysidis A., Kopsahelis N., Webb C., Koutinas A.A., Koutinas M. (2016). Actinobacillus succinogenes: Advances on succinic acid production and prospects for development of integrated biorefineries. Biochemical Engineering Journal 112: 285-303.
  126. Paximada P., Dimitrakopoulou E.-A., Tsouko E., Koutinas A.A., Fasseas C., Mandala I. (2016). Structural modification of Bacterial Cellulose fibrils under ultrasonic irradiation. Carbohydrate Polymers 150, 5–12. https://doi.org/10.1016/j.carbpol.2016.04.125.
  127. Paximada P., Koutinas A.A., Scholten E., Mandala I.G. (2016). Effect of bacterial cellulose addition on physical properties of WPI emulsions. Comparison with common thickeners. Food Hydrocolloids 54: Part B, 245-254. https://doi.org/10.1016/j.foodhyd.2015.10.014.
  128. Paximada P., Tsouko E., Kopsahelis N., Koutinas A.A., Mandala I. (2016). Bacterial cellulose as stabilizer of o/w emulsions. Food Hydrocolloids 53: 225–232. https://doi.org/10.1016/j.foodhyd.2014.12.003.
  129. Protonotariou, S., Batzaki, C., Yanniotis, S., & Mandala, I. (2016). Effect of jet milled whole wheat flour in biscuits properties. LWT - Food Science and Technology, 74, 106–113. https://doi.org/10.1016/j.lwt.2016.07.030.
  130. Tsakona S., Skiadaresis A.G., Kopsahelis N., Chatzifragkou A., Papanikolaou S., Kookos I.K., Koutinas A.A. (2016). Valorisation of side streams from wheat milling and confectionery industries for consolidated production and extraction of microbial lipids. Food Chemistry 198:85-92.
  131. Tsatsaragkou K., Protonotariou S., Mandala I. (2016). Structural role of fibre addition to increase knowledge of non-gluten bread. Journal of Cereal Science (review article) 67: 58-67. https://doi.org/10.1016/j.jcs.2015.10.003.
  132. Tsironi T., Giannoglou M., Platakou E., Taoukis P. (2016). Evaluation of Time Temperature Integrators for shelf-life monitoring of frozen seafood under real cold chain conditions. Food Packaging and Shelf Life, 10, 46-53.
  133. Dimou C., Kopsahelis N., Papadaki A., Papanikolaou S., Kookos I.K., Mandala I., Koutinas A.A. (2015). Wine lees valorization: Biorefinery development including production of a generic fermentation feedstock employed for poly(3-hydroxybutyrate) synthesis. Food Research International 73: 81-87.
  134. Georgiadou M., Gardeli Chr., Komaitis M., Tsitsigiannis D.I., Paplomatas E J., Sotirakoglou, K. and Yanniotis S. (2015). Volatile profiles of healthy and aflatoxin contaminated pistachios. Food Research International 74: 89-96.
  135. Kachrimanidou V., Kopsahelis N., Alexandri M., Strati A., Gardeli C., Papanikolaou S., Komaitis M., Kookos I.K., Koutinas A.A. (2015). Integrated sunflower-based biorefinery for the production of antioxidants, protein isolate and poly(3-hydroxybutyrate). Industrial Crops and Products 71: 106-113.
  136. Leiva-Candia D.E., Tsakona S., Kopsahelis N., Garcia I.L., Papanikolaou S., Dorado M.P., Koutinas A.A. (2015). Biorefining of by-product streams from sunflower-based biodiesel production plants for integrated synthesis of microbial oil and value-added co-products. Bioresource Technology 190: 57-65.
  137. Llano T., Alexandri M., Koutinas A., Gardeli C., Papapostolou H., Coz A., Quijorna N., Andres A., Komaitis M. (2015). Liquid–Liquid extraction of phenolic compounds from spent sulphite liquor. Waste and Biomass Valorization, 6: 1149-1159.
  138. Panagopoulou E., Tsouko E., Kapsophelis N., Koutinas A., Mandala I., Evageliou V. (2015). Olive oil emulsions formed by catastrophic phase inversion using bacterial cellulose and whey protein isolate. Colloids and Surfaces A: Physicochemical and Engineering Aspects 486(5): 203–210.
  139. Protonotariou S., Mandala I., Rosell C.M. (2015). Jet milling effect on functionality, quality and In Vitro digestibility of whole wheat flour and bread.   Food Bioprocess Technology 8: 1319–1329.
  140. Tchakouteu S.S., Kalantzi O., Gardeli C., Koutinas A.A., Aggelis G., Papanikolaou S. (2015). Lipid production by yeasts growing on biodiesel-derived crude glycerol: Strain selection and impact of substrate concentration on the fermentation efficiency. Journal of Applied Microbiology 118: 911-927.
  141. Tchakouteu S.S., Chatzifragkou Α., Kalantzi Ο., Koutinas Α.Α., Aggelis G., Papanikolaou S. (2015). Peculiarities of major metabolites biosynthesis by the oleaginous yeast Cryptococcus curvatus cultivated on sugar-based substrates. European Journal of Lipid Science and Technology 117: 657–672.
  142. Tsatsaragkou K., Papantoniou M. and Mandala I. (2015). Rheological, physical and sensory attributes of gluten-free rice cakes containing resistant starch. Journal of Food Science 80(2): E341-8.
  143. Tsironi T., Giannoglou M., Platakou E., Taoukis P.S. (2015). Training of SMEs for frozen food shelf life testing and novel smart packaging application for cold chain monitoring. International Journal of Food Studies, 4, 148-162.
  144. Tsironi T., Maltezou I., Tsevdou M., Katsaros G., Taoukis P.S. (2015). High Pressure Cold Pasteurization of Gilthead Seabream Fillets: Selection of process conditions and validation of shelf-life extension. Food and Bioprocess Technology: An International Journal, 8, 681-690.
  145. Tsouko E., Kourmentza C., Ladakis D., Kopsahelis N., Mandala I., Papanikolaou S., Paloukis F., Alves V., Koutinas A. (2015). Bacterial cellulose production from industrial waste and by-product streams. International Journal of Molecular Sciences 16: 14832-14849.
  146. Chatzifragkou A., Papanikolaou S., Kopsahelis N., Kachrimanidou V., Dorado M.P., Koutinas AA. (2014). Biorefinery development through utilization of biodiesel industry by-products as sole fermentation feedstock for 1,3-propanediol production. Bioresource Technology 159: 167–175.
  147. Dimou A., Stoforos N.G. and Yanniotis S. (2014). Effect of particle orientation during thermal processing of canned peach halves: A CFD simulation. Foods 3(2): 304-317. doi:http://dx.doi.org/10.3390/foods3020304.
  148. Giannoglou M., Touli A., Platakou E., Tsironi T., Taoukis P.S. (2014). Predictive modeling and selection of TTI smart labels for monitoring the quality and shelf life of frozen seafood. Innovative Food Science & Emerging Technologies, 26, 294-301.
  149. Kachrimanidou V., Kopsahelis N., Papanikolaou S., Kookos I.K., De Bruyn M., Clark J.H., Koutinas AA. (2014). Sunflower-based biorefinery: Poly(3-hydroxybutyrate) and poly(3-hydroxybutyrate-co-3-hydroxyvalerate) production from crude glycerol, sunflower meal and levulinic acid. Bioresource Technology 172: 121-130.
  150. Kaltsa O., Paximada P., Mandala I., Scholten E. (2014). Physical characteristics of submicron emulsions upon co-adsorption of proteins and small molecular weight surfactants. Food Research International 66: 401–408.
  151. Kaltsa O., Gatsi I., Yanniotis S., Mandala I. (2014). Influence of ultrasonication parameters on physical characteristics of olive oil model emulsions containing xanthan. Food Bioprocess Technology 7: 2038-2049.
  152. Koutinas A.A, Chatzifragkou A., Kopsahelis N., Papanikolaou S., Kookos I.K. (2014).  Design and techno-economic evaluation of microbial oil production as a renewable resource for biodiesel and oleochemical production. Fuel 116: 566-577.
  153. Koutinas AA, Vlysidis A, Pleissner D., Kopsahelis N., Garcia I.L., Kookos I.K., Papanikolaou S., Kwan T.H., Lin C.S.K. (2014). Valorization of industrial waste and by-product streams via fermentation for the production of chemicals and biopolymers. Chemical Society Reviews 43: 2587-2627.
  154. Leiva-Candia D.E., Pinzi S., Redel-Macías M.D., Koutinas A., Webb C., Dorado M.P. (2014). The potential for agro-industrial waste utilization using oleaginous yeast for the production of biodiesel. Fuel 123: 33–42.
  155. Lin C.S.K., Koutinas A.A, Stamatelatou K., Mubofu E.B., Matharu A.S., Kopsahelis N., Pfaltzgraff L.A., Clark J.H., Papanikolaou S., Kwan T.H., Luque R. (2014). Current and future trends in food waste valorization for the production of chemicals, materials and fuels: A global perspective. Biofuels, Bioproducts and Biorefining 8: 686–715.
  156. Protonotariou S., Drakos A., Evageliou V., Ritzoulis C., Mandala I.   (2014). Sieving fractionation and jet mill micronization affect the functional properties of wheat flour. Journal of Food Engineering 134: 24-29.
  157. Sarris D., Matsakas L., Aggelis G., Koutinas A.A, Papanikolaou S. (2014). Aerated vs non-aerated conversions of molasses and olive mill wastewaters blends into bioethanol by Saccharomyces cerevisiaeunder non-aseptic conditions. Industrial Crops and Products 56: 83–93.
  158. Tsakona S., Kopsahelis N., Chatzifragkou A., Papanikolaou S., Kookos I.K., Koutinas A.A. (2014). Formulation of fermentation media from flour-rich waste streams for microbial lipid production by Lipomyces starkeyi. Journal of Biotechnology 189: 36–45.
  159. Tsatsaragou K., Yiannopoulos S., Kontogiorgi A., Poulli E.,  Krokida M., Mandala I. (2014). Effect of carob flour addition on the rheological properties of gluten free breads. Food Bioprocess Technology 7, 868-876.
  160. Tsatsaragkou K., Gounaropoulos G., Mandala I. (2014). Development of gluten free bread containing carob flour and resistant starch. LWT-Food Science and Technology 58(1): 124–129.
  161. Tsironi T.N., Taoukis P.S. (2014). Effect of processing parameters on water activity and shelf life of osmotically dehydrated fish fillets. Journal of Food Engineering, 123, 188–192.
  162. Tyrovouzis N.A., Angelidis A.S. and Stoforos N.G. (2014). Bi-phasic growth of Listeria monocytogenes in chemically defined medium at low temperatures. International Journal of Food Microbiology 186: 110–119.                             doi :http://dx.doi.org/10.1016/j.ijfoodmicro.2014.06.021.
  163. Yanniotis S. and Stoforos N.G. (2014). Modelling food processing operations with Computational Fluid Dynamics: A review. Scientia Agriculturae Bohemica 45(1): 1-10. doi:http://dx.doi.org/10.7160/sab.2014.450101.
  164. Angelidis A.S., Papageorgiou D.K., Tyrovouzis N.A. and Stoforos N.G. (2013). Kinetics of Listeria monocytogenes cell reduction in processed cheese during storage. Food Control 29(1): 18-21,                                                         doi:  http://dx.doi.org/10.1016/j.foodcont.2012.05.062.
  165. Dimou Α., Panagou E., Stoforos N.G. and Yanniotis S. (2013). Analysis of thermal processing of table olives using Computational Fluid Dynamics. Journal of Food Science 78(11): E1695-1703.                                                doi: http://dx.doi.org/10.1111/1750-3841.12277.
  166. García I.L., López J.A., Dorado M.P., Kopsahelis N., Alexandri M., Papanikolaou S., Villar M.A., Koutinas A.A. (2013). Evaluation of by-products from the biodiesel industry as fermentation feedstock for poly(3-hydroxybutyrate-co-3-hydroxyvalerate) production by Cupriavidus necator. Bioresource Technology 130: 16–22.
  167. Kachrimanidou V., Kopsahelis N., Chatzifragkou A., Papanikolaou S., Yanniotis S., Kookos I., Koutinas A.A. (2013). Utilisation of by-products from sunflower-based biodiesel production processes for the production of fermentation feedstock. Waste and Biomass Valorization 4: 529-537.
  168. Kaltsa O., Michon C., Yanniotis S., Mandala I. (2013). Ultrasonic energy input influence on the production of sub-micron o/w emulsions containing whey protein and common stabilizers. Ultrasonics Sonochemistry20(3): 881-891.
  169. Kaltsa O., Georgopoulos T., Yanniotis S., Mandala I. (2013). Effect of Enzyme Blends and Dough Strengthening Emulsifier on Extending the Shelf Life of Sandwich Bread Applying Response Surface Methodology, International Journal of Engineering and Innovative Technology 3(4): 149-161.
  170. Koutinas A.A., Garcia I.L., Kopsahelis N., Papanikolaou S., Webb C., Villar M.A., López J.A. (2013). Production of fermentation feedstock from Jerusalem artichoke tubers and its potential for polyhydroxybutyrate synthesis. Waste and Biomass Valorization 4: 359-370.
  171. Lin C.S.K., Pfaltzgraff L.A., Herrero-Davila L., Mubofu E.B., Abderrahim S., Clark J.H., Koutinas A., Kopsahelis N., Stamatelatou K., Dickson F., Thankappan S., Mohamed Z., Brocklesby R., Luque R. (2013). Food waste as a valuable resource for the production of chemicals, materials and fuels - Current situation and global perspective. Energy and Environmental Science 6: 426-464.
  172. Metsoviti M., Zeng A-P., Koutinas A.A., Papanikolaou S. (2013). Enhanced 1,3-propanediol production by a newly isolated Citrobacter freundii strain cultivated on biodiesel-derived waste glycerol through sterile and non-sterile bioprocesses. Journal of Biotechnology 163:408-418.
  173. Papanikolaou S., Beopoulos A., Koletti A., Thevenieau F., Koutinas A.A., Nicaud J-M., Aggelis G. (2013). Importance of the methyl-citrate cycle on glycerol metabolism in the yeast Yarrowia lipolytica. Journal of Biotechnology 168: 303-314.
  174. Protonotariou S.V., Karali E., Evageliou V., Yanniotis S., Mandala I. (2013). Rheological and sensory attributes of cream caramel desserts containing fructooligosaccharides (FOS) as substitute sweeteners. International Journal of Food Science & Technology 48: 663-669.
  175. Protonotariou S., Evageliou V., Yanniotis S., Mandala I. (2013). The influence of different stabilizers and salt addition on the stability of model emulsions containing olive or sesame oil. Journal of Food Engineering 117(1): 124-132.
  176. Sarris D., Giannakis M., Philippoussis A., Komaitis M., Koutinas A.A., Papanikolaou S. (2013). Conversions of olive mill wastewater-based media by Saccharomyces cerevisiae through sterile and non-sterile bioprocesses. Journal of Chemical Technology and Biotechnology 88:958–969.
  177. Zikou E., Chatzifragkou A., Koutinas A.A., Papanikolaou S. (2013). Evaluating glucose and xylose as cosubstrates for lipid accumulation and γ-linolenic acid biosynthesis of Thamnidium elegans. Journal of Applied Microbiology 114: 1020-1032.
  178. Georgiadou M., Dimou A., Yanniotis S. (2012). Aflatoxin contamination in pistachio nuts: A farm to storage study. Food Control (26):580-586.
  179. Kostaropoulos, A. (2012). Food Engineering within Sciences of Food. International Journal of Food Studies, 1, 109-113.
  180. Metsoviti M., Paraskevaidi K., Koutinas A., Zeng A-P., Papanikolaou S. (2012). Production of 1,3-propanediol, 2,3-butanediol and ethanol by a newly isolated Klebsiella oxytoca strain growing on biodiesel-derived glycerol based media. Process Biochemistry 47:1872–1882.
  181. Tsatsaragou K., Yiannopoulos S., Kontogiorgi A., Poulli E., Krokida M., Mandala I. (2012). Mathematical approach of structural and textural properties of gluten free bread enriched with carob flour. Journal of Cereal Science 56: 603-609.
  182. Tsironi T.N., Taoukis P.S. (2012). Shelf-life extension of gilthead seabream fillets by osmotic treatment and antimicrobial agents. Journal of Applied Microbiology, 112(2), 316–328.
  183. Dimou A. and Yanniotis S. (2011). 3-D numerical simulation οf asparagus sterilization using Computational Fluid Dynamics. Journal of Food Engineering 104(3): 394-403. DOI: 10.1016/j.jfoodeng.2011.01.002.
  184. Kapetanakou A.E., Ampavi A., Yanniotis S., Drosinos E.H. and Skandamis P.N. (2011). Development of a model describing the effect of temperature, water activity and (gel) structure on growth and ochratoxin A production by Aspergillus carbonarius in vitro and evaluation in food matrices of different viscosity. Food Microbiology 28: 727-735. DOI: 0.1016/ j.fm.2010.06.001.
  185. Kiskini A., Kapsokefalou M., Yanniotis S., Mandala I. (2011). Effect of Iron Fortification on physical and sensory quality of gluten-free bread. Food Bioprocess Technology 5: 385-390.
  186. Panaras G., Moatsou G., Yanniotis S., Mandala I. (2011). The influence of functional properties of different whey protein concentrates on the rheological and emulsification capacity of blends with xanthan gum. Carbohydrate Polymers 86: 433-440.
  187. Papaioannou E.H., Stoforos N.G. and Liakopoulou-Kyriakides M. (2011). Substrate contribution on free radical scavenging capacity of carotenoid extracts produced from Blakeslea trispora cultures. World Journal of Microbiology and Biotechnology  27: 851-858. doi: http://dx.doi.org/10.1007/s11274-010-0527-z.
  188. Tsironi Τ., Stamatiou Α., Giannoglou Μ., Velliou Ε., Taoukis P.S. (2011). Predictive modelling and selection of Time Temperature Integrators for monitoring the shelf life of modified atmosphere packed gilthead seabream fillets. LWT- Food Science and Technology, 44, 1156-1163.
  189. Yanniotis S., Proshlyakov A., Revithi A., Georgiadou M., Blahovec J. (2011). X-ray imaging for fungal necrotic spot detection in pistachio nuts. Procedia – Food Science 1: 379–384.
  190. Blahovec J. and Yanniotis S. (2010). GAB generalised equation as a basis for sorption spectral analysis. Czech Journal Food Sciences 28(5): 345–354.  
  191. Evageliou V., Karantoni M., Mandala I. and Komaitis M. (2010). Compression of gellan gels. part I: Effect of salts. International Journal of Food Science and Technology 45(5): 1076-1080.
  192. Evageliou V., Mazioti M., Mandala I. and Komaitis M. (2010). Compression of gellan gels. part II: Effect of sugars. Food Hydrocolloids 24(4): 392-397.
  193. Evageliou V., Tseliou G., Mandala I. and Komaitis M. (2010). Effect of inulin on texture and clarity of gellan gels. Journal of Food Engineering 101(4): 381-385.
  194. Gardeli C., Evageliou V., Poulos C., Yanniotis S. and Komaitis M. (2010). Drying of fennel plants: Oven, freeze drying, effect of freeze-drying time, and use of biopolymers. Drying Technology 28: 542-549.
  195. Kiskini A., Kapsokefalou M., Yanniotis S. and Mandala I. (2010). Effect of different iron compounds on wheat and gluten-free breads. Journal of the Science of Food & Agriculture 90(7): 1136-1145.
  196. Kolokotsa D. and Yanniotis S. (2010). Experimental study of the boiling mechanism of a liquid film flowing on the surface of a rotating disc. Experimental Thermal and Fluid Science 34: 1346-1352.
  197. Papaioannou E.H., Stoforos N.G. and Liakopoulou-Kyriakides M. 2010. Substrate contribution on free radical scavenging capacity of carotenoid extracts produced from Blakeslea trispora cultures. World J Microbiol Biotechnol DOI 10.1007/s11274-010-0527-z.
  198. Polaki A., Xasapis P., Fasseas C., Yanniotis S. and Mandala I. (2010). Fiber and hydrocolloid contents affect the microstructural and the sensory characteristics of bread. Journal of Food Engineering 97(1): 1-7.
  199. Schoenlechner R., Mandala I., Kiskini A., Kostaropoulos A. and Berghofer E. (2010). Effect of composition variables on amaranth containing gluten-free bread quality. International Journal of Food Science & Technology 45(4): 661-669.
  200. Stoforos N.G. (2010). Thermal process calculations through Ball’s original formula method: A critical presentation of the method and simplification of its use through regression equations. Food Engineering Reviews 2(1): 1–16.
  201. Tsironi T., Taoukis P.S. (2010). Modeling microbial spoilage and quality of gilthead seabream fillets: Combined effect of osmotic pre-treatment, modified atmosphere packaging and nisin on shelf life. Journal of Food Science 75(4), 243-251.
  202. Wang R., Shaarani S.M., Godoy L.C., Melikoglu M., Vergara C.S., Koutinas A. and Webb C. (2010). Bioconversion of rapeseed meal for the production of a generic microbial feedstock. Enzyme and Microbial Technology 47: 77-83.
  203. Xanthopoulos G., Yanniotis S. and Lambrinos Gr. (2010). Study of the drying behaviour in peeled and unpeeled whole figs. Journal of Food Engineering 97: 419-424.
  204. Xu Y., Wang R.H., Koutinas A.A. and Webb C. (2010). Microbial biodegradable plastic production from a wheat-based biorefining strategy. Process Biochemistry 45: 153-163.
  205. Zafeiropoulou T., Evageliou V., Gardeli C., Yanniotis S. and Komaitis M. (2010). Retention of trans-anethole by gelatine and starch matrices. Food Chemistry 123: 364-368.
  206. Al-Bandak, G., Tsironi, T., Oreopoulou, V., Taoukis, P. (2009). Antimicrobial and antioxidant activity of Majorana Syriaca in Yellowfin tuna. International Journal of Food Science and Technology 44, 373-379.
  207. Arifeen N., Kookos I.K., Wang R., Koutinas A.A. and Webb C. (2009). Development of novel wheat biorefining: Effect of gluten extraction from wheat on bioethanol production. Biochemical Engineering Journal 43: 113-121.
  208. Bakalis S., Kyritsi A., Karathanos B. and Yanniotis S. (2009). Modeling of Rice Hydration Using Finite Elements.Journal of Food Engineering 94: 321-325.
  209. Blahovec J. and Yanniotis S. (2009). Modified classification of sorption isotherms. Journal of Food Engineering 91(1): 72-77.
  210. Botella C., Diaz A.B., Wang R., Koutinas A. and Webb C. (2009). Particulate bioprocessing: A novel process strategy for biorefineries. Process Biochemistry 44: 546-555.
  211. Dorado M.P., Lin S.K.C., Koutinas A., Du C., Wang R. and Webb C. (2009). Cereal-based biorefinery development: Utilisation of wheat milling by-products for the production of succinic acid. Journal of Biotechnology 143: 51-59.
  212. Georgoudis K. and Stoforos N.G. (2009). A theoretical study for determination of quality equivalent points for volume average quality evaluation in conduction heating canned foods. Journal of Food Science 74(2): E46-E54.
  213. Luque R., Lin C.S.K., Du C.Y., Macquarrie D.J., Koutinas A., Wang R.H., Webb C. and Clark J.H. (2009). Chemical transformations of succinic acid recovered from fermentation broths by a novel direct vacuum distillation-crystallisation method. Green Chemistry 11: 193-200.
  214. Mandala I., Polaki A. and Yanniotis S. (2009). Influence of Frozen Storage on enriched Bread with different ingredients. Journal of Food Engineering 92(2): 137-145. 
  215. Oreopoulou V., Lembesi D., Dimakou C., Tsironi T., Paulin S., Haugen J.E., Holst C., Thomas M. (2009). Food Quality and Safety Issues in the priority areas within MoniQA. Quality Assurance and Safety of Crops & Foods – QAS 1(1), 28-35.
  216. Satakarni M., Koutinas A.A., Webb C. and Curtis R. (2009). Enrichment of fermentation media and optimization of expression conditions for the production of EAK16 peptide as fusions with SUMO. Biotechnology and Bioengineering 102: 725-735.
  217. Tsironi, T., Dermesonlouoglou, E., Giannakourou, M., Taoukis, P. (2009). Shelf life modelling of frozen shrimp at variable temperature conditions. LWT- Food Science and Technology 42, 664-671.
  218. Tsironi, T., Salapa, I., Taoukis, P. (2009). Shelf life modelling of osmotically treated chilled gilthead seabream fillets. Innovative Food Science and Emerging Technologies 10, 23-31
  219. Wang R., Godoy L.C., Shaarani S.M., Melikoglu M., Koutinas A. and Webb C. (2009). Improving wheat flour hydrolysis by an enzyme mixture from solid state fungal fermentation. Enzyme and Microbial Technology44: 223-228.
  220. Xanthopoulos G., Yanniotis S. and Lambrinos G. (2009). Water diffusivity and drying kinetics of air drying of figs. Drying Technology 27(3): 502-512.
  221. Yanniotis S. and Blahovec J. (2009). Model Analysis of Sorption Isotherms. LWT - Food Science and Technology 42: 1688-1695.
  222. Blahovec J. and Yanniotis S. (2008). Gab generalized equation for sorption phenomena. Food and Bioprocess Technology 1(1): 82-90.
  223. Du C., Lin S.K.C., Koutinas A., Wang R., Dorado P. and Webb C. (2008). A wheat biorefining strategy based on solid-state fermentation for fermentative production of succinic acid. Bioresource Technology 99: 8310-8315.
  224. Lin S.K.C., Du C., Koutinas A., Wang R.H. and Webb C. (2008). Substrate and product inhibition kinetics in succinic acid production by Actinobacillus succinogenes. Biochemical Engineering Journal 41: 128-135.
  225. Mandala I., Kapetanakou A. and Kostaropoulos A. (2008). Physical properties of breads containing hydrocolloids stored at low temperature: II-effect of freezing. Food Hydrocolloids 22(8): 1443-1451.
  226. Tsironi, T., Gogou, E. Velliou, E, Taoukis, P.S. (2008). Application and validation of the TTI based chill chain management system SMAS on shelf life optimization of vacuum packed chilled tuna slices. International Journal of Food Microbiology 128(1), 108-115.
  227. Tsironi, T., Tsevdou, M., Velliou, E., Taoukis, P. (2008). Modelling the Effect of Temperature and CO2 on Microbial Spoilage of Chilled Gilthead Seabream Fillets. ISHS, Acta Horticulturae 802, 345-350.
  228. Arifeen N., Wang R.H., Kookos I.K., Webb C. and Koutinas A.A. (2007). Optimisation and cost estimation of novel wheat biorefining for continuous production of fermentation feedstock. Biotechnology Progress 23: 872-880.
  229. Arifeen N., Wang R.H., Kookos I.K., Webb C. and Koutinas A.A. (2007). Process design and optimization of novel wheat-based continuous bioethanol production system. Biotechnology Progress 23: 1394-1403.
  230. Boulekou S.S., Stoforos N.G., Mallidis K., Katsaros G.J. and Taoukis P.S. (2007). Effect of high pressure on quality parameters of cherry tomato juice. Acta Horticulturae (ISHS) 758: 139-144.
  231. Budarin V.L., Clark J.H., Luque R., Macquarrie D.J., Koutinas A. and Webb C. (2007). Tunable mesoporous materials optimised for aqueous phase esterifications. Green Chemistry 9: 992-995.
  232. Du C., Lin S.K.C., Koutinas A., Wang R.H. and Webb C. (2007). Succinic acid production from wheat using a biorefining strategy. Applied Microbiology and Biotechnology 76: 1263-1270.
  233. Gougoura S., Nikolaidis M.G., Kostaropoulos I.A., Jamurtas A.Z., Koukoulis G. and Kouretas D. (2007). Increased oxidative stress indices in the blood of child swimmers. European Journal of Applied Physiology100(2): 235-239.
  234. Kiskini A., Argiri K., Kalogeropoulos M., Komaitis M., Kostaropoulos A., Mandala I. and Kapsokefalou M. (2007). Sensory characteristics and iron dialyzability of gluten-free bread fortified with iron. Food Chemistry 102(1): 309-316.
  235. Koutinas A.A., Arifeen N., Wang R. and Webb C. (2007). Cereal-based biorefinery development: Integrated enzyme production for cereal flour hydrolysis. Biotechnology and Bioengineering 97: 61-72.
  236. Koutinas A.A., Malbranque F., Wang R.Η., Campbell G.M. and Webb C. (2007). Development of an oat-based biorefinery for the production of lactic acid by Rhizopus oryzae and various value-added co-products. Journal of Agricultural and Food Chemistry 55: 1755-1761.
  237. Koutinas A.A., Wang R. and Webb C. (2007). The biochemurgist – Bioconversion of agricultural raw materials for chemical production. Biofuels, Bioproducts and Biorefining 1: 24-38.
  238. Koutinas A.A., Xu Y., Wang R. and Webb C. (2007). Polyhydroxybutyrate production from a novel feedstock derived from a wheat-based biorefinery. Enzyme and Microbial Technology 40: 1035-1044.
  239. Mandala I., Karabela D., and Kostaropoulos A. (2007). Physical properties of breads containing hydrocolloids stored at low temperature. I. effect of chilling. Food Hydrocolloids 21(8): 1397-1406.
  240. Wang R.H., Ji Y., Melikoglu M., Koutinas A.A. and Webb C. (2007). Optimisation of innovative ethanol production from wheat by response surface methodology. Process Safety and Environmental Protection85(5B): 404-412.
  241. Wang R.H., Koutinas A.A. and Campbell G.M. (2007). Dry processing of oats – Application of dry milling. Journal of Food Engineering 82: 559-567.
  242. Wang R.H., Koutinas A.A. and Campbell G.M. (2007). Effect of pearling on dry processing of oats. Journal of Food Engineering 82: 369-376.
  243. Yanniotis S., Kotseridis G., Orfanidou A. and Petraki A. (2007). Effect of ethanol, dry extract and glycerol on the viscosity of wine. Journal of Food Engineering 81(2): 399-403.
  244. Yanniotis S., Petraki A. and Soumpasi E. (2007). Effect of pectin and wheat fibers on quality attributes of extruded cornstarch. Journal of Food Engineering 80(2): 594-599.
  245. Yanniotis S., Tsitziloni K., Dendrinos G. and Mallouchos A. (2007). Aroma recovery by combining distillation with absorption. Journal of Food Engineering 78(3): 882-887.
  246. Belafi-Bako K., Koutinas A., Nemestothy N., Gubicza L. and Webb C. (2006). Continuous enzymatic cellulose hydrolysis in a tubular membrane bioreactor. Enzyme and Microbial Technology 38: 155–161.
  247. Campbell G., Koutinas A.A., Wang R.H., Sadhukhan J. and Webb C. (2006). Biofuels – Cereal potential. The Chemical Engineer. Issue 781: 26-28.
  248. Karathanos V.T., Bakalis S., Kyritsi A. and Rodis P.S. (2006). Color degradation of beans during storage. International Journal of Food Properties 9(1): 61-71.
  249. Mandala I.G., Ioannou C.A. and Kostaropoulos A.E. (2006). Textural attributes of commercial biscuits. Effect of relative humidity on their quality. International Journal of Food Science and Technology 41(7): 782-789.
  250. Yanniotis S., Skaltsi S. and Karaburnioti S. (2006). Effect of moisture content on the viscosity of honey at different temperatures. Journal of Food Engineering 72(4): 372-377.
  251. Efmorfopoulou E. and Rodis P. (2005). Application of cyclodextrins to the extraction of antioxidant compounds from olive oil. Chemistry of Natural Compounds 41(1): 22-26.
  252. Koutinas A.A., Wang R.H. and Webb C. (2005). Development of a process for the production of nutrient supplements for fermentations based on fungal autolysis. Enzyme and Microbial Technology 36: 629-638.
  253. Mandala I.G. (2005). Physical properties of fresh and frozen stored, microwave-reheated breads, containing hydrocolloids. Journal of Food Engineering 66(3): 291-300.
  254. Mandala I.G., Anagnostaras E.F. and  Oikonomou C.K. (2005). Influence of osmotic dehydration conditions on apple air-drying kinetics and their quality characteristics. Journal of Food Engineering 69(3): 307-316.
  255. Mandala I.G. and Daouaher M. (2005). Sensory attributes of cakes containing high amount of low sugar raisins (LSR) as evaluated by consumers and trained panel. International Journal of Food Science and Technology 40(7): 759-769.
  256. Mandala I.G. and Sotirakoglou K. (2005). Effect of frozen storage and microwave reheating on some physical attributes of fresh bread containing hydrocolloids. Food Hydrocolloids 19(4): 709-719.
  257. Polydera A.C., Stoforos N.G. and Taoukis P. S. (2005). Effect of high hydrostatic pressure treatment on post processing antioxidant activity of fresh navel orange juice. Food Chemistry 91(3): 495-503.
  258. Polydera A.C., Stoforos N.G. and Taoukis P.S. (2005). Quality degradation kinetics of pasteurised and high pressure processed fresh navel orange juice: Nutritional parameters and shelf life. Innovative Food Science and Emerging Technologies 6(1): 1-9.
  259. Efmorfopoulou E. and Rodis P. (2004). Complexation of oleuropein and trans-cinnamic acid with cyclodextrins. Chemistry of Natural Compounds 40(4): 362-366.
  260. Koutinas A.A., Wang R.H. and Webb C. (2004). Evaluation of wheat as generic feedstock for chemical production. Industrial Crops and Products 20: 75-88.
  261. Koutinas A.A., Wang R.H. and Webb C. (2004). Restructuring upstream bioprocessing: Technological and economical aspects for the production of a generic microbial feedstock from wheat. Biotechnology and Bioengineering 85: 524-538.
  262. Mandala I.G. and Bayas E. 2004. Xanthan effect on swelling, solubility and viscosity of wheat starch dispersions. Food Hydrocolloids 18(2): 191-201.
  263. Mandala I.G. and Daouaher M. (2004). Effect of addition of low sugar raisins (LSR) on physical properties of cakes during storage. Journal of Food Process Engineering 27(4): 229-245.
  264. Mandala I.G., Savvas T.P. and Kostaropoulos A.E. (2004). Xanthan and locust bean gum influence on the rheology and structure of a white model-sauce. Journal of Food Engineering 64(3): 335-342.
  265. Mandala I., Michon C. and Launay B. (2004). Phase and rheological behaviors of xanthan/amylose and xanthan/starch mixed systems. Carbohydrate Polymers 58(3): 285-292.
  266. Polydera A.C., Galanou E., Stoforos N.G. and Taoukis P.S. (2004). Inactivation kinetics of pectin methylesterase of Greek navel orange juice as a function of high hydrostatic pressure and temperature process conditions. Journal of Food Engineering 62(3): 291-298.
  267. Polydera A.C., Stoforos N.G. and Taoukis P.S. (2004). The effect of storage on the antioxidant activity of reconstituted orange juice which had been pasteurized by high pressure or heat. International Journal of Food Science and Technology 39(7): 783-791.
  268. Webb C., Koutinas A.A. and Wang R.H. (2004). Developing a sustainable bioprocessing strategy based on a generic feedstock. Advances in Biochemical Engineering /Biotechnology 87: 196-268.
  269. Koutinas A.A., Wang R. and Webb C. (2003). Estimation of fungal growth in complex, heterogeneous culture. Biochemical Engineering Journal 14: 93-100.
  270. Koutinas A.A., Wang R.H., Kookos I.K. and Webb C. (2003). Kinetic parameters of Aspergillus awamori in submerged cultivations on whole wheat flour under oxygen limiting conditions. Biochemical Engineering Journal 16: 23-34.
  271. Koutinas A.A., Wang R.H. and Webb C. (2003). Modelling studies of a process to produce a generic fermentation feedstock from wheat. Food and Bioproducts Processing 81: 239-249.
  272. Mandala I.G. and Palogou E.D. (2003). Effect of preparation conditions and starch/xanthan concentration on gelation process of potato starch systems. International Journal of Food Properties 6(2): 311-328.
  273. Polydera A.C., Stoforos N.G. and Taoukis P.S. (2003). Comparative shelf life study and vitamin C loss kinetics in pasteurised and high pressure processed reconstituted orange juice. Journal of Food Engineering 60(1): 21-29.
  274. Yanniotis S. and Xerodemas K. (2003). Air humidification for seawater desalination. Desalination 158(1-3): 313-319.
  275. Mandala I.G., Palogou E.D. and Kostaropoulos A.E. (2002). Influence of preparation and storage conditions on texture of xanthan-starch mixtures. Journal of Food Engineering 53(1): 27-38.
  276. Rodis P.S., Karathanos V.T. and Mantzavinou A. (2002). Partitioning of olive oil antioxidants between oil and water phases. Journal of Agricultural and Food Chemistry 50(3): 596-601.
  277. Stoforos N.G., Crelier S., Robert M.C. and Taoukis P.S. (2002). Kinetics of tomato pectin methylesterase inactivation by temperature and high pressure. Journal of Food Science 67(3): 1026-1031.
  278. Wang R., Dominguez-Espinosa R.M., Leonard K., Koutinas A. and Webb C. (2002). The application of a generic feedstock from wheat for microbial fermentations. Biotechnology Progress 18: 1033-1038.
  279. Koutinas A., Belafi-Bako K., Kabiri-Badr A., Toth A., Gubicza L. and Webb C. (2001). Enzymatic hydrolysis of polysaccharides: hydrolysis of starch by an enzyme complex from fermentation by Aspergillus awamori. Food and Bioproducts Processing 79: 41-45.
  280. Pappas C., Rodis P., Tarantilis P.A. and Polissiou M. (1999). Prediction of the pH in wood by diffuse reflectance infrared fourier transform spectroscopy. Applied Spectroscopy 53(7): 805-809.
  281. Reppa A., Mandala J., Kostaropoulos A.E. and Saravacos G.D. (1999). Influence of solute temperature and concentration on the combined osmotic and air drying. Drying Technology 17(7-8): 1449-1458.
  282. Stolt M., Stoforos N.G., Taoukis P.S. and Autio K. (1999). Evaluation and modelling of rheological properties of high pressure treated waxy maize starch dispersions. Journal of Food Engineering 40(4): 293-298.
  283. Tijskens L.M.M., Rodis P.S., Hertog M.L.A.T.M., Proxenia N. and Van Dijk C. (1999). Activity of pectin methyl esterase during blanching of peaches. Journal of Food Engineering 39(2): 167-177.
  284. Chatjigakis A.K., Pappas C., Proxenia N., Kalantzi O., Rodis P. and Polissiou M. (1998). FT-IR spectroscopic determination of the degree of esterification of cell wall pectins from stored peaches and correlation to textural changes. Carbohydrate Polymers 37(4): 395-408.
  285. Stoforos N.G. and Taoukis P.S. (1998). A theoretical procedure for using multiple response time - temperature integrators for the design and evaluation of thermal processes. Food Control 9(5): 279-287.
  286. Tijskens L.M.M., Rodis P.S., Hertog L.A.T.M., Kalantzi U. and Van Dijk C. (1998). Kinetics of polygalacturonase activity and firmness of peaches during storage. Journal of Food Engineering 35(1): 111-126.
  287. Jachuck R.J., Lee J., Kolokotsa D., Ramshaw C., Valachis P. and Yanniotis S. (1997). Process intensification for energy saving. Applied Thermal Engineering 17(8-10): 861-867.
  288. Kostaropoulos A.E. and Saravacos G.D. (1997). Thermal diffusivity of granular and porous foods at low moisture content. Journal of Food Engineering 33(1-2): 101-109.
  289. Kostaropoulos A.E., Mandala I.G. and Saravacos G.D. (1997). Rheological properties of beds of raisins. Journal of Texture Studies 28(3): 305-317.
  290. Kostaropoulos A.E., Mandala J., Spiess W.E.L. and Saravacos G.D. (1997). Factors influencing the friction of raisins during processing and handling. Journal of Food Engineering 33(3-4): 385-393.
  291. Stoforos N.G., Noronha J., Hendrickx M. and Tobback P. (1997). A critical analysis of mathematical procedures for the evaluation and design of in-container thermal processes for foods. Critical reviews in food science and nutrition 37(5): 411-441.
  292. Stoforos N.G., Noronha J., Hendrickx M. and Tobback P. (1997). Inverse superposition for calculating food product temperatures during in-container thermal processing. Journal of Food Science 62(2): 219-224+248.
  293. Tijskens L.M.M. and Rodis P.S. (1997). Kinetics of enzyme activity in peaches during storage and processing. Food Technology and Biotechnology 35(1): 45-50.
  294. Tijskens L.M.M., Rodis P.S., Hertog M.L.A.T.M., Waldron K.W., Ingham L., Proxenia N. and Van Dijk C. (1997). Activity of peroxidase during blanching of peaches, carrots and potatoes. Journal of Food Engineering 34(4): 355-370.
  295. Denys S., Noronha J., Stoforos N.G., Hendrickx M. and Tobback P. (1996). A semi-empirical approach to handle broken-line heating: Determination of empirical parameters and evaluation of process deviations. Journal of Food Processing and Preservation 20(4): 331-346.
  296. Denys S., Noronha J., Stoforos N.G., Hendrickx M. and Tobback P. (1996). Evaluation of process deviations, consisting of drops in rotational speed, during thermal processing of foods in rotary water cascading retorts. Journal of Food Engineering 30(3-4): 327-338.
  297. Saravacos G.D. and Kostaropoulos A.E. (1996). Engineering properties in food processing simulation. Computers and Chemical Engineering 20, (SUPPL.1): S461-S466.
  298. Yanniotis S. and Kolokotsa D. (1996). Experimental study of water vapour condensation on a rotating disc. International Communications in Heat and Mass Transfer 23(5): 721-729.
  299. Yanniotis S. and Kolokotsa D. (1996). Boiling on the surface of a rotating disc. Journal of Food Engineering30(3-4): 313-325.
  300. Yanniotis S. and Pilavachi P.A. (1996). Mathematical modeling and experimental validation of an absorption-driven multiple-effect evaporator. Chemical Engineering and Technology 19(5): 448-455.
  301. Yanniotis S. and Zarmboutis I. (1996). Water sorption isotherms of pistachio nuts. LWT - Food Science and Technology 29(4): 372-375.
  302. Karathanos V.T., Kostaropoulos A.E. and Saravacos G.D. (1995). Air-drying kinetics of osmotically dehydrated fruits. Drying Technology 13(5-7): 1503-1521. DOI: 10.1080/07373939508917036
  303. Karathanos V.T., Kostaropoulos A.E. and Saravacos G.D. (1995). Diffusion and equilibrium of water in dough/raisin mixtures. Journal of Food Engineering 25(1): 113-121.
  304. Kostaropoulos A. E and Saravacos G. D. (1995). Microwave pretreatment for sun-dried raisins. Journal of Food Science 60(2), 344-350.
  305. Saravacos G.D. and Kostaropoulos A.E. (1995). Transport properties in processing of fruits and vegetables. Food Technology 49(9), 99-105.
  306. Stoforos N.G. (1995). Thermal process design. Food Control 6(2): 81-94.
  307. Stoforos N.G. and Merson R.L. (1995). A solution to the equations governing heat transfer in agitating liquid/particulate canned foods. Journal of Food Process Engineering 18(2): 165-185.
  308. Karathanos V.T., Kostaropoulos A.E. and Saravacos G.D. (1994). Viscoelastic properties of raisins. Journal of Food Engineering 23(4): 481-490.
  309. Yanniotis S. (1994). A new method for interpolating and extrapolating water activity data. Journal of Food Engineering 21(1): 81-96.
  310. Yanniotis S. and Pilavachi P. (1994). Energy consumption of absorption-driven multiple-effect evaporators. Journal of Food Engineering 23(4): 543-554.
  311. Fountoukidis E., Yanniotis S. and Leontaridis N. (1993). Theoretical model for direct solar regeneration of hygroscopic solutions. Solar Energy 51(4): 247-253.
  312. Galiotou-Panayotou M., Rodis P. and Kapantai M. (1993). Enhanced polygalacturonase production by Aspergillus niger NRRL-364 grown on supplemented citrus pectin. Letters in Applied Microbiology 17(4): 145-148.
  313. Rodis P., Wen L.-F. and Wasserman B.P. (1993). Assessment of extrusion-induced starch fragmentation by gel permeation chromatography and methylation analysis. Cereal Chem. 70:152.
  314. Deniston M.F., Kimball R.N., Stoforos N.G. and Parkinson K.S. (1992). Effect of steam/air mixtures on thermal processing of an induced convection-heating product (tomato concentrate) in a steritort. Journal of Food Process Engineering 15(1): 49-64.
  315. Díaz, G., Wolf, W., Kostaropoulos, A., & Spieß, W. (1993). Diffusion of low-molecular compounds in food model systems.  Journal of Food Processing and Preservation, 17, 437-454.
  316. Stoforos N.G. and Merson R.L. (1992). Physical property and rotational speed effects on heat transfer in axially rotating liquid/particulate canned foods. Journal of Food Science 57(3): 749-754.
  317. Stoforos N.G. and Reid D.S. (1992). Factors influencing serum separation of tomato ketchup. Journal of Food Science 57(3): 707-713.
  318. Stoforos N.G. and Merson R.L. (1991). Measurement of heat transfer coefficients in rotating liquid/particulate systems. Biotechnology Progress 7(3): 267-271.
  319. Stoforos N.G. (1991). On Ball's formula method for thermal process calculations. Journal of Food Process Engineering 13(4): 255-268.
  320. Stoforos N.G. and Merson R.L. (1990). Estimating heat transfer coefficients in liquid/particulate canned foods using only liquid temperature data. Journal of Food Science 55(2): 478-483, 521.
  321. Stoforos N.G. and Reid D.S. (1990). A test for evaluation of the serum separation potential of tomato ketchup. Journal of Food Science 55(6): 1626-1629.
  322. Wen L.-F., Rodis P. and Wasserman B.P. (1990). Starch fragmentation and protein insolubilization during twin-screw extrusion of corn meal. Cereal  Chemistry 67:268.
  323. Galiotou-Panayotou M., Rodis P., Macris B.J. and Stathakos D. (1988). Purification of a novel enzyme involved in catechin degradation by Calvatia gigantea. Applied Microbiology and Biotechnology 28(6): 543-545.
  324. Macris B.J., Kekos D., Evangelidou X., Galiotou-Panagiotou M., and Rodis P. (1987). Solid state fermentation of straw with Neurospora crassa for CMC-ase and β-glucosidase production. Biotechnol.Letters 9:661.
  325. Sloan M.E., Rodis P., and Wasserman B.P. (1987). CHAPS solubilization and functional reconstitution of β-glucan synthase from red beet root. Plant Physiology 85:516.
  326. Yanniotis S. and Schwartzberg H. (1986). Evaporative cooling of foods in an absorption-driven vacuum cooler. Transactions of the American Society of Agricultural Engineers 29(4): 1164-1170.
  327. Rodis P. and Hoff J.E. (1984). Naturally occurring crystals in the potato: Inhibitor of papain, chymopapain and ficin. Plant Physiology 74:907.
  328. Hoff J.E., Jones C.M., Sosa M.P. and Rodis P. (1972). Naturally occurring crystals in the potato: Isolation and identification as a protein. Biochemical and biophysical research communications 49(6): 1525-1529.