1. Comparison of the application of high pressure and pulsed electric fields technologies on the selective inactivation of endogenous enzymes in tomato products. (December 2016) Authors: Andreou, Varvara; Dimopoulos, George; Katsaros, George; Taoukis, Petros Journal: Innovative food science & emerging technologies Issue: Volume 38:Part B(2016) Page Start: 349 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Osmotic pretreatment for the production of novel dehydrated tomatoes and cucumbers. Issue 7 (29th April 2019) Authors: Dermesonlouoglou, Efimia K.; Pantelaiaki, Kallirroi; Andreou, Varvara; Katsaros, George J.; Taoukis, Petros S. Journal: Journal of food processing and preservation Issue: Volume 43:Issue 7(2019) Page Start: n/a Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Application of pulsed electric fields to improve product yield and waste valorization in industrial tomato processing. (April 2020) Authors: Andreou, Varvara; Dimopoulos, George; Dermesonlouoglou, Efimia; Taoukis, Petros Journal: Journal of food engineering Issue: Volume 270(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Effect of pulsed electric fields and high pressure on improved recovery of high‐added‐value compounds from olive pomace. Issue 5 (8th April 2020) Authors: Andreou, Varvara; Psarianos, Marios; Dimopoulos, George; Tsimogiannis, Dimitrios; Taoukis, Petros Journal: Journal of food science Issue: Volume 85:Issue 5(2020) Page Start: 1500 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. The hurdle effect of osmotic pretreatment and high‐pressure cold pasteurisation on the shelf‐life extension of fresh‐cut tomatoes. (2nd March 2017) Authors: Dermesonlouoglou, Efimia K.; Andreou, Varvara; Alexandrakis, Zacharias; Katsaros, George J.; Giannakourou, Maria C.; Taoukis, Petros S. Journal: International journal of food science & technology Issue: Volume 52:Number 4(2017) Page Start: 916 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Effect of high pressure on the proteolytic activity and autolysis of yeast Saccharomyces cerevisiae. (December 2021) Authors: Dimopoulos, George; Limnaios, Athanasios; Aerakis, Evangelos; Andreou, Varvara; Taoukis, Petros Journal: Innovative food science & emerging technologies Issue: Volume 74(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Combined effect of pulsed electric field and osmotic dehydration pretreatments on mass transfer and quality of air‐dried pumpkin. Issue 11 (17th October 2022) Authors: Paraskevopoulou, Eleni; Andreou, Varvara; Dermesonlouoglou, Efimia K.; Taoukis, Petros S. Journal: Journal of food science Issue: Volume 87:Issue 11(2022) Page Start: 4839 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. High pressure assisted extraction of proteins from wet biomass of Arthrospira platensis (spirulina) – A kinetic approach. (October 2022) Authors: Giannoglou, Marianna; Andreou, Varvara; Thanou, Ioanna; Markou, Giorgos; Katsaros, George Journal: Innovative food science & emerging technologies Issue: Volume 81(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Effect of pulsed electric fields on the production of yeast extract by autolysis. (August 2018) Authors: Dimopoulos, Georgios; Stefanou, Nefeli; Andreou, Varvara; Taoukis, Petros Journal: Innovative food science & emerging technologies Issue: Volume 48(2018) Page Start: 287 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Process Optimization and Kinetic Modeling of Quality of Fresh‐Cut Strawberry Cubes Pretreated by High Pressure and Osmosis. Issue 5 (4th October 2016) Authors: Dermesonlouoglou, Efimia K.; Bimpilas, A.; Andreou, Varvara; Katsaros, George J.; Giannakourou, Maria C.; Taoukis, Petros S. Journal: Journal of food processing and preservation Issue: Volume 41:Issue 5(2017) Page Start: n/a Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗