Δημοσιεύσεις

1. Βιβλία (Διεθνείς Εκδόσεις)

  1. Advances in Food Process Engineering Research and Applications, Yanniotis, S., Taoukis, P.S., Stoforos, N.G. and Karathanos, V.T., (Editors). Springer, NY, 2013. eBook doi: http://dx.doi.org/10.1007/978-1-4614-7906-2.
  2. Optimisation of processes and systems with applications in MATLAB and GAMS.  Kookos K. Ioannis., Koutinas Apostolis A., Tziolas Publishing, ISBN: 978-960-418-415-6, 2013. The book is written in Greek.
  3. Solving Problems in Food Engineering, Stavros Yanniotis, Food Engineering Series, Springer, NY, 2008.
  4. Heat Transfer in Food Processing, S. Yanniotis and B. Sunden, WIT Press, UK, 2007.
  5. Handbook of food processing equipment, George D. Saravacos, A.E. Kostaropoulos, Food Engineering Series, Springer, NY, 2002.

2. Κεφάλαια σε Βιβλία (Διεθνείς Εκδόσεις)

  1. 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.
  2. 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).
  3. 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).
  4. 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.
  5. 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).
  6. 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.
  7. 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.          
  8. 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.
  9. 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.
  10. 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.
  11. 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.
  12. 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).
  13. 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.
  14. 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.
  15. 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.
  16. 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.
  17. 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.
  18. 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.
  19. 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.

 
3. Επιστημονικά Άρθρα των μελών ΔΕΠ του Εργαστηρίου σε Διεθνή Περιοδικά του Science Citation Index

  1. 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 DOI: 10.1002/jctb.4880
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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 (in press).
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. Αngelidis G., Protonotariou S., Mandala I., Rosell C.M. (2015). Jet milling effect on wheat flour characteristics and starch hydrolysis. International Journal of Food Science and Technology 53(1): 784-791.
  12. 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.
  13. 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.
  14. 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.
  15. 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.
  16. 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.
  17. 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.
  18. 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.
  19. 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.
  20. 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.
  21. 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.
  22. 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.
  23. 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.
  24. 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.
  25. 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.
  26. 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.
  27. 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.
  28. 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.
  29. 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.
  30. 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.
  31. 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.
  32. 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.
  33. 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 cerevisiae under non-aseptic conditions. Industrial Crops and Products 56: 83–93.
  34. 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.
  35. 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.
  36. 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.
  37. 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.
  38. 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.
  39. 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.
  40. 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.
  41. 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.
  42. 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.
  43. Kaltsa O., Michon C., Yanniotis S., Mandala I. (2013). Ultrasonic energy input influence οn the production of sub-micron o/w emulsions containing whey protein and common stabilizers. Ultrasonics Sonochemistry 20(3): 881-891.
  44. 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.
  45. 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.
  46. 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.
  47. 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.
  48. 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.
  49. 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.
  50. 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.
  51. 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.
  52. 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.
  53. Georgiadou M., Dimou A., Yanniotis S. (2012). Aflatoxin contamination in pistachio nuts: A farm to storage study. Food Control (26):580-586.
  54. 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.
  55. 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.
  56. 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.
  57. 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.
  58. 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.
  59. 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.
  60. 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.
  61. 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.
  62. Blahovec J. and Yanniotis S. (2010). GAB generalised equation as a basis for sorption spectral analysis. Czech Journal Food Sciences 28(5): 345–354.  
  63. 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.
  64. 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.
  65. 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.
  66. 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.
  67. 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.
  68. 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.
  69. 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.
  70. 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.
  71. 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.
  72. 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.
  73. Xu Y., Wang R.H., Koutinas A.A. and Webb C. (20100. Microbial biodegradable plastic production from a wheat-based biorefining strategy. Process Biochemistry 45: 153-163.
  74. 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.
  75. 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.
  76. Bakalis S., Kyritsi A., Karathanos B. and Yanniotis S. (2009). Modeling of Rice Hydration Using Finite Elements.Journal of Food Engineering 94: 321-325.
  77. Blahovec J. and Yanniotis S. (2009). Modified classification of sorption isotherms. Journal of Food Engineering 91(1): 72-77.
  78. 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.
  79. 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.
  80. 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.
  81. 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.
  82. 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. 
  83. 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.
  84. 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 Technology 44: 223-228.
  85. Xanthopoulos G., Yanniotis S. and Lambrinos G. (2009). Water diffusivity and drying kinetics of air drying of figs. Drying Technology 27(3): 502-512.
  86. Yanniotis S. and Blahovec J. (2009). Model Analysis of Sorption Isotherms. LWT - Food Science and Technology 42: 1688-1695.
  87. 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.
  88. Blahovec J. and Yanniotis S. (2008). Gab generalized equation for sorption phenomena. Food and Bioprocess Technology 1(1): 82-90.
  89. 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.
  90. 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.
  91. 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.
  92. 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.
  93. 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.
  94. 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.
  95. 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.
  96. 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.
  97. 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 Physiology 100(2): 235-239.
  98. 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.
  99. 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.
  100. 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.
  101. 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.
  102. 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.
  103. 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.
  104. 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 Protection 85(5B): 404-412.
  105. 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.
  106. 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.
  107. 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.
  108. 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.
  109. 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.
  110. 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.
  111. Campbell G., Koutinas A.A., Wang R.H., Sadhukhan J. and Webb C. (2006). Biofuels – Cereal potential. The Chemical Engineer. Issue 781: 26-28.
  112. 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.
  113. 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.
  114. 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.
  115. 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.
  116. 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.
  117. Mandala I.G. (2005). Physical properties of fresh and frozen stored, microwave-reheated breads, containing hydrocolloids. Journal of Food Engineering 66(3): 291-300.
  118. 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.
  119. 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.
  120. 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.
  121. 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.
  122. 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.
  123. Efmorfopoulou E. and Rodis P. (2004). Complexation of oleuropein and trans-cinnamic acid with cyclodextrins. Chemistry of Natural Compounds 40(4): 362-366.
  124. 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.
  125. 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.
  126. Mandala I.G. and Bayas E. 2004. Xanthan effect on swelling, solubility and viscosity of wheat starch dispersions. Food Hydrocolloids 18(2): 191-201.
  127. 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.
  128. 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.
  129. 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.
  130. 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.
  131. 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.
  132. 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.
  133. Koutinas A.A., Wang R. and Webb C. (2003). Estimation of fungal growth in complex, heterogeneous culture. Biochemical Engineering Journal 14: 93-100.
  134. 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.
  135. 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.
  136. 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.
  137. 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.
  138. Yanniotis S. and Xerodemas K. (2003). Air humidification for seawater desalination. Desalination 158(1-3): 313-319.
  139. 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.
  140. 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.
  141. 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.
  142. 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.
  143. 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.
  144. 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.
  145. 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.
  146. 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.
  147. 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.
  148. 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.
  149. 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.
  150. 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.
  151. 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.
  152. 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.
  153. 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.
  154. 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.
  155. 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.
  156. 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.
  157. 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.
  158. 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.
  159. 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.
  160. 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.
  161. Saravacos G.D. and Kostaropoulos A.E. (1996). Engineering properties in food processing simulation. Computers and Chemical Engineering 20, (SUPPL.1): S461-S466.
  162. 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.
  163. Yanniotis S. and Kolokotsa D. (1996). Boiling on the surface of a rotating disc. Journal of Food Engineering 30(3-4): 313-325.
  164. Yanniotis S. and Zarmboutis I. (1996). Water sorption isotherms of pistachio nuts. LWT - Food Science and Technology 29(4): 372-375.
  165. 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.
  166. 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.
  167. 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.
  168. Kostaropoulos A. E and Saravacos G. D. (1995). Microwave pretreatment for sun-dried raisins. Journal of Food Science 60(2), 344-350.
  169. Saravacos G.D. and Kostaropoulos A.E. (1995). Transport properties in processing of fruits and vegetables. Food Technology 49(9).
  170. Stoforos N.G. (1995). Thermal process design. Food Control 6(2): 81-94.
  171. 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.
  172. Karathanos V.T., Kostaropoulos A.E. and Saravacos G.D. (1994). Viscoelastic properties of raisins. Journal of Food Engineering 23(4): 481-490.
  173. Yanniotis S. (1994). A new method for interpolating and extrapolating water activity data. Journal of Food Engineering 21(1): 81-96.
  174. Yanniotis S. and Pilavachi P. (1994). Energy consumption of absorption-driven multiple-effect evaporators. Journal of Food Engineering 23(4): 543-554.
  175. Fountoukidis E., Yanniotis S. and Leontaridis N. (1993). Theoretical model for direct solar regeneration of hygroscopic solutions. Solar Energy 51(4): 247-253.
  176. 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.
  177. 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.
  178. 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.
  179. Stoforos N.G. and Reid D.S. (1992). Factors influencing serum separation of tomato ketchup. Journal of Food Science 57(3): 707-713.
  180. Stoforos N.G. and Merson R.L. (1991). Measurement of heat transfer coefficients in rotating liquid/particulate systems. Biotechnology Progress 7(3): 267-271.
  181. Stoforos N.G. (1991). On Ball's formula method for thermal process calculations. Journal of Food Process Engineering 13(4): 255-268.
  182. 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.
  183. 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.
  184. 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.
  185. 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.
  186. 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.