Publications

1. Books (International Editions)

  1. Solving Problems in Food Engineering, Stavros Yanniotis, Food Engineering Series, Springer, NY, 2008.
  2. Heat Transfer in Food Processing, S. Yanniotis & B. Sunden, WIT Press, UK, 2007.
  3. Handbook of food processing equipment, George D. Saravacos,A. E. Kostaropoulos, Food Engineering Series, Springer, NY, 2002.

2. Scientific Articles of the Faculty Members of the Laboratory in Journals of the Science Citation Index

  1. Blahovec J. and Yanniotis S. 2010. GAB generalised equation as a basis for sorption spectral analysis. Czech Journal Food Sciences28(5): 345–354.  
  2. Blake A., Kotseridis Y., Brindle I.D., Inglis D. and Pickering G.J. 2010. Effect of light and temperature on 3-alkyl-2-methoxypyrazine concentration and other impact odourants of Riesling and Cabernet Franc wine during bottle ageing. Food Chemistry 119(3): 935-944.
  3. Dimou A. and Yanniotis S. 2010. 3-D numerical simulation οf asparagus sterilization using Computational Fluid Dynamics. Journal of Food Engineering Article (in press), DOI: 10.1016/j.jfoodeng.2011.01.002.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Kapetanakou A.E., Ampavi A., Yanniotis S., Drosinos E.H. and Skandamis P.N. 2010. 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 (in press) DOI: 0.1016/ j.fm.2010.06.001.
  9. 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.
  10. 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.
  11. 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.
  12. 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.
  13. 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.
  14. 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.
  15. 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.
  16. 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.
  17. 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.
  18. 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.
  19. Bakalis S., Kyritsi A., Karathanos B. and Yanniotis S. 2009. Modeling of Rice Hydration Using Finite Elements.Journal of Food Engineering 94: 321-325.
  20. Blahovec J. and Yanniotis S. 2009. Modified classification of sorption isotherms. Journal of Food Engineering 91(1): 72-77.
  21. Blake A., Kotseridis Y., Brindle I.D., Inglis D., Sears M., and Pickering G.J. 2009. Effect of closure and packaging type on 3-alkyl-2-methoxypyrazines and other impact odorants of riesling and cabernet franc wines. Journal of Agricultural and Food Chemistry 57(11): 4680-4690.
  22. 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.
  23. 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.
  24. 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.
  25. Koundouras S., Hatzidimitriou E., Karamolegkou M., Dimopoulou E., Kallithraka S., Tsialtas J.T., Zioziou E. and Kotseridis Y. 2009. Irrigation and rootstock effects on the phenolic concentration and aroma potential of vitis vinifera L. cv. Cabernet Sauvignon grapes. Journal of Agricultural and Food Chemistry 57(17): 7805-7813.
  26. 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.
  27. 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. 
  28. Pickering. G.J., Blake. A. and Kotseridis. Y. 2009. Effect of closure, packaging and storage conditions on impact odorants of wine. Czech Journal of Food Sciences 27 (SPEC. ISS.) S62-S65.
  29. Saaris D., Kotseridis Y., Linga M., Galiotou-Panayotou M. and Papanikolaou S. 2009. Enhanced ethanol production, volatile compound biosynthesis and fungicide removal during growth of a newly isolated saccharomyces cerevisiae strain on enriched pasteurized grape musts. Engineering in Life Sciences 9(1): 29-37.
  30. 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.
  31. 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.
  32. Xanthopoulos G., Yanniotis S. and Lambrinos G. 2009. Water diffusivity and drying kinetics of air drying of figs. Drying Technology 27(3): 502-512.
  33. Yanniotis S. and Blahovec J. 2009. Model Analysis of Sorption Isotherms. LWT - Food Science and Technology 42: 1688-1695.
  34. 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.
  35. Blahovec J. and Yanniotis S. 2008. Gab generalized equation for sorption phenomena. Food and Bioprocess Technology 1(1): 82-90.
  36. 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.
  37. Kechagia D., Paraskevopoulos Y., Symeou E., Galiotou-Panayotou M. and Kotseridis Y. 2008. Influence of prefermentative treatments to the major volatile compounds of assyrtiko wines. Journal of Agricultural and Food Chemistry 56(12): 4555-4563.
  38. Kotseridis Y.S., Spink M., Brindle I.D., Blake A.J., Sears M., Chen X., Soleas G., Inglis D. and Pickering G.J. 2008. Quantitative analysis of 3-alkyl-2-methoxypyrazines in juice and wine using stable isotope labelled internal standard assay. Journal of Chromatography A 1190(1-2): 294-301.
  39. 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.
  40. 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.
  41. Pickering G.J., Spink M., Kotseridis Y., Brindle I.D., Sears M. and Inglis D. 2008. Morbidity of harmonia axyridis mediates ladybug taint in red wine. Journal of Food, Agriculture and Environment 6(3-4): 133-137.
  42. Pickering G.J., Spink M., Kotseridis Y., Brindle I.D., Sears M. and Inglis D. 2008. The influence of harmonia axyridis morbidity on 2-isopropyl-3- methoxypyrazine in 'cabernet sauvignon' wine. Vitis - Journal of Grapevine Research 47(4): 227-230.
  43. Pickering G. J., Spink M., Kotseridis Y., Inglis D., Brindle I.D., Sears M., and Beh A.L . 2008. Yeast strain affects 3-isopropyl-2-methoxypyrazine concentration and sensory profile in cabernet sauvignon wine. Australian Journal of Grape and Wine Research 14 (3): 230-237.
  44. Tarantilis P.A., Troianou V.E., Pappas C.S., Kotseridis Y.S. and Polissiou M.G. 2008. Differentiation of Greek red wines on the basis of grape variety using attenuated total reflectance Fourier transform infrared spectroscopy. Food Chemistry 111(1): 192-196.
  45. 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.
  46. 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.
  47. 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.
  48. 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.
  49. 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.
  50. 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.
  51. 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.
  52. 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.
  53. 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.
  54. 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.
  55. 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.
  56. 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.
  57. Symeou E., Galiotou-Panayotou M., Kechagia D. and Kotseridis Y. 2007. A simple method for analysing the major volatile compounds of asyrtiko wines subjected to pre-fermentative skin maceration. Journal of Agricultural Science 145(6): 577-585.
  58. 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.
  59. 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.
  60. 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.
  61. 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.
  62. 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.
  63. 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.
  64. 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.
  65. Campbell G., Koutinas A.A., Wang R.H., Sadhukhan J. and Webb C. 2006. Biofuels – Cereal potential. The Chemical Engineer. Issue 781: 26-28.
  66. 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.
  67. Koundouras S., Marinos V., Gkoulioti A., Kotseridis Y. and C. Van Leeuwen. 2006. Influence of vineyard location and vine water status on fruit maturation of nonirrigated cv. agiorgitiko (vitis vinifera L.). Effects on wine phenolic and aroma components. Journal of Agricultural and Food Chemistry 54(14): 5077-5086.
  68. 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.
  69. 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.
  70. 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.
  71. 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.
  72. Mandala I.G. 2005. Physical properties of fresh and frozen stored, microwave-reheated breads, containing hydrocolloids. Journal of Food Engineering 66(3): 291-300.
  73. 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.
  74. 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 & Technology 40(7): 759-769.
  75. 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.
  76. 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.
  77. 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.
  78. Efmorfopoulou E. and Rodis P. 2004. Complexation of oleuropein and trans-cinnamic acid with cyclodextrins. Chemistry of Natural Compounds 40(4): 362-366.
  79. 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.
  80. 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.
  81. Mandala I.G. and Bayas E. 2004. Xanthan effect on swelling, solubility and viscosity of wheat starch dispersions. Food Hydrocolloids 18(2): 191-201.
  82. 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.
  83. 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.
  84. 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.
  85. 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.
  86. 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.
  87. 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.
  88. Koutinas A.A., Wang R. and Webb C. 2003. Estimation of fungal growth in complex, heterogeneous culture. Biochemical Engineering Journal 14: 93-100.
  89. 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.
  90. 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.
  91. 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.
  92. 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.
  93. Schneider R., Kotseridis Y., Ray J.L., Augier C. and Baumes R. 2003. Quantitative determination of sulfur-containing wine odorants at sub parts per billion levels. 2. development and application of a stable isotope dilution assay. Journal of Agricultural and Food Chemistry 51(11): 3243-3248.
  94. Yanniotis S. and Xerodemas K. 2003. Air humidification for seawater desalination. Desalination 158(1-3): 313-319.
  95. 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.
  96. 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.
  97. Sabon I., De Revel G., Kotseridis Y. and Bertrand A. 2002. Determination of volatile compounds in grenache wines in relation with different terroirs in the Rhone valley. Journal of Agricultural and Food Chemistry 50(22): 6341-6345.
  98. 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.
  99. 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.
  100. 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.
  101. Kotseridis Y. and Baumes R. 2000. Identification of impact odorants in Bordeaux red grape juice, in the commercial yeast used for its fermentation, and in the produced wine. Journal of Agricultural and Food Chemistry 48(2): 400-406.
  102. Kotseridis Y., Ray J.L., Augier C. and Baumes R. 2000. Quantitative determination of sulfur containing wine odorants at sub-ppb levels. 1. Synthesis of the deuterated analogues. Journal of Agricultural and Food Chemistry 48(12): 5819-5823.
  103. Kotseridis Y., Razungles A., Bertrand A. and Baumes R. 2000. Differentiation of the aromas of merlot and cabernet sauvignon wines using sensory and instrumental analysis. Journal of Agricultural and Food Chemistry 48(11): 5383-5388.
  104. Kotseridis Y., Anocibar Beloqui A., Bayonove C.L., Baumes R.L. and Bertrand A. 1999. Effects of selected viticultural and enological factors on levels of 2-methoxy-3-isobutylpyrazine in wines. Journal International des Sciences de la Vigne et du Vin 33(1): 19-23.
  105. Kotseridis Y., Baumes R.L., Bertrand A. and Skouroumounis G.K. 1999. Quantitative determination of 2-methoxy-3-isobutylpyrazine in red wines and grapes of bordeaux using a stable isotope dilution assay. Journal of Chromatography A 841(2): 229-237.
  106. Kotseridis Y., Baumes R.L., Bertrand A. and Skouroumounis G.K. 1999. Quantitative determination of β-ionone in red wines and grapes of Bordeaux using a stable sotope dilution assay. Journal of Chromatography A 848(1-2): 317-325.
  107. Kotseridis Y., Baumes R.L. and Skouroumounis G.K. 1999. Quantitative determination of free and hydrolytically liberated β-damascenone in red grapes and wines using a stable isotope dilution assay. Journal of Chromatography A 849(1): 245-254.
  108. 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.
  109. 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.
  110. 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.
  111. 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.
  112. 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.
  113. Kotseridis Y., Anocibar Beloqui A., Bertrand A. and Doazan J.P. 1998. An analytical method for studying the volatile compounds of merlot noir clone wines. American Journal of Enology and Viticulture 49(1): 44-48.
  114. Kotseridis Y., Baumes R. and Skouroumounis G.K. 1998. Synthesis of labelled [2H4]β-damascenone, [2H2]2-methoxy-3- isobutylpyrazine, [2H3]α-ionone, and [2H3]β-ionone, for quantification in grapes, juices and wines. Journal of Chromatography A 824(1): 71-78.
  115. 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.
  116. 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.
  117. 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.
  118. 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.
  119. 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.
  120. 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.
  121. 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.
  122. 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.
  123. 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.
  124. 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.
  125. Anocibar Beloqui A., Kotseridis Y. and Bertrand A. 1996. Determination of the content of dimethyl sulphide in some red wines. Journal International des Sciences de la Vigne et du Vin 30(3): 167-170.
  126. 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.
  127. 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.
  128. Saravacos G.D. and Kostaropoulos A.E. 1996. Engineering properties in food processing simulation. Computers and Chemical Engineering 20, (SUPPL.1): S461-S466.
  129. 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.
  130. Yanniotis S. and Kolokotsa D. 1996. Boiling on the surface of a rotating disc. Journal of Food Engineering 30(3-4): 313-325.
  131. Yanniotis S. and Zarmboutis I. 1996. Water sorption isotherms of pistachio nuts. LWT - Food Science and Technology 29(4): 372-375.
  132. 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.
  133. 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.
  134. 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.
  135. Kostaropoulos A. E and Saravacos G. D. 1995. Microwave pretreatment for sun-dried raisins. Journal of Food Science 60(2), 344-350.
  136. Saravacos G.D. and Kostaropoulos A.E. 1995. Transport properties in processing of fruits and vegetables. Food Technology 49(9).
  137. Stoforos N.G. 1995. Thermal process design. Food Control 6(2): 81-94.
  138. 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.
  139. Karathanos V.T., Kostaropoulos A.E. and Saravacos G.D. 1994. Viscoelastic properties of raisins. Journal of Food Engineering 23(4): 481-490.
  140. Yanniotis S. 1994. A new method for interpolating and extrapolating water activity data. Journal of Food Engineering 21(1): 81-96.
  141. Yanniotis S. and Pilavachi P. 1994. Energy consumption of absorption-driven multiple-effect evaporators. Journal of Food Engineering 23(4): 543-554.
  142. Fountoukidis E., Yanniotis S. and Leontaridis N. 1993. Theoretical model for direct solar regeneration of hygroscopic solutions. Solar Energy 51(4): 247-253.
  143. 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.
  144. 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.
  145. 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.
  146. Stoforos N.G. and Reid D.S. 1992. Factors influencing serum separation of tomato ketchup. Journal of Food Science 57(3): 707-713.
  147. Stoforos N.G. and Merson R.L. 1991. Measurement of heat transfer coefficients in rotating liquid/particulate systems. Biotechnology Progress 7(3): 267-271.
  148. Stoforos N.G. 1991. On Ball's formula method for thermal process calculations. Journal of Food Process Engineering 13(4): 255-268.
  149. 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.
  150. 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.
  151. 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.
  152. 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.
  153. 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.