Advances in occurrence, importance, and mycotoxin control strategies: Prevention and detoxification in foods S Agriopoulou, E Stamatelopoulou, T Varzakas Foods 9 (2), 137, 2020 | 600 | 2020 |
Ethanol production from potato peel waste (PPW) D Arapoglou, T Varzakas, A Vlyssides, K and Israilides Waste Management 30 (10), 1898-902, 2010 | 414 | 2010 |
Plant food residues as a source of nutraceuticals and functional foods T Varzakas, G Zakynthinos, F Verpoort Foods 5 (4), 88, 2016 | 217 | 2016 |
In vitro activity of vitamins, flavonoids, and natural phenolic antioxidants against the oxidative deterioration of oil-based systems S Kiokias, T Varzakas, V Oreopoulou Critical reviews in food science and nutrition 48 (1), 78-93, 2008 | 192 | 2008 |
Carotenoids: From plants to food and feed industries P Langi, S Kiokias, T Varzakas, C Proestos Microbial carotenoids: Methods and protocols, 57-71, 2018 | 185 | 2018 |
HACCP and ISO 22000: Application to foods of animal origin IS Arvanitoyannis John Wiley & Sons, 2009 | 179 | 2009 |
Lactic acid bacteria as antibacterial agents to extend the shelf life of fresh and minimally processed fruits and vegetables: Quality and safety aspects S Agriopoulou, E Stamatelopoulou, M Sachadyn-Król, T Varzakas Microorganisms 8 (6), 952, 2020 | 178 | 2020 |
Advances in analysis and detection of major mycotoxins in foods S Agriopoulou, E Stamatelopoulou, T Varzakas Foods 9 (4), 518, 2020 | 165 | 2020 |
Fermentative foods: Microbiology, biochemistry, potential human health benefits and public health issues C Voidarou, M Antoniadou, G Rozos, A Tzora, I Skoufos, T Varzakas, ... Foods 10 (1), 69, 2020 | 163 | 2020 |
Vegetable waste treatment: comparison and critical presentation of methodologies IS Arvanitoyannis, TH Varzakas Critical Reviews in Food Science and Nutrition 48 (3), 205-247, 2008 | 147 | 2008 |
Advances, applications, and comparison of thermal (pasteurization, sterilization, and aseptic packaging) against non-thermal (ultrasounds, UV radiation, ozonation, high … V Chiozzi, S Agriopoulou, T Varzakas Applied Sciences 12 (4), 2202, 2022 | 113 | 2022 |
Application of ISO 22000 and failure mode and effect analysis (FMEA) for industrial processing of salmon: a case study IS Arvanitoyannis, TH Varzakas Critical reviews in food science and nutrition 48 (5), 411-429, 2008 | 109 | 2008 |
Effect of storage conditions on the sensory quality, colour and texture of fresh-cut minimally processed cabbage with the addition of ascorbic acid, citric acid and calcium … M Eleni, V Theodoros Food and Nutrition Sciences 2011, 2011 | 102 | 2011 |
Sweeteners: nutritional aspects, applications, and production technology T Varzakas, A Labropoulos, S Anestis CRC press, 2012 | 100 | 2012 |
Handbook of food processing: food safety, quality, and manufacturing processes T Varzakas, C Tzia CRC Press, 2015 | 93 | 2015 |
The politics and science behind GMO acceptance TH Varzakas, IS Arvanitoyannis, H Baltas Critical reviews in food science and nutrition 47 (4), 335-361, 2007 | 82 | 2007 |
Theoretical and experimental approaches towards the determination of solute effective diffusivities in foods TH Varzakas, GC Leach, CJ Israilides, D Arapoglou Enzyme and Microbial Technology 37 (1), 29-41, 2005 | 81 | 2005 |
Application of failure mode and effect analysis (FMEA), cause and effect analysis and Pareto diagram in conjunction with HACCP to a potato chips manufacturing plant IS Arvanitoyannis, TH Varzakas International journal of food science & technology 42 (12), 1424-1442, 2007 | 74 | 2007 |
High protein substitutes for gluten in gluten-free bread A Skendi, M Papageorgiou, T Varzakas Foods 10 (9), 1997, 2021 | 72 | 2021 |
Application of ISO22000 and comparison to HACCP for processing of ready to eat vegetables: Part I TH Varzakas, IS Arvanitoyannis International journal of food science & technology 43 (10), 1729-1741, 2008 | 71 | 2008 |