1. A tool to benchmark the food safety management systems in Greece. Issue 8 (29th November 2018) Authors: Souliotis, Andreas; Giazitzi, Katerina; Boskou, George Journal: Benchmarking Issue: Volume 25:Issue 8(2018) Page Start: 3206 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Benchmarking between vegetable suppliers in Greece. Issue 6 (7th August 2017) Authors: Souliotis, Andreas; Giazitzi, Katerina; Boskou, George Journal: Benchmarking Issue: Volume 24:Issue 6(2017) Page Start: 1649 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Developing a methodology to create nutritionally balanced meals. Issue 6 (4th February 2021) Authors: Giazitzi, Katerina; Boskou, George Journal: British food journal Issue: Volume 123:Issue 6(2021) Page Start: 2170 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Do ready-to-eat meals of Greek supermarkets need reformulation?. (19th May 2022) Authors: Giazitzi, Katerina; Ventat oglou, Berkan; Boskou, George Journal: International journal of food sciences and nutrition Issue: Volume 73:Number 4(2022) Page Start: 433 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Evaluation of nutritional application software for restaurants. (June 2016) Authors: Giazitzi, Katerina; Dimitriou, Maria; Stavridi, Evangelia; Palisidis, Georgios; Karathanos, Vaios T.; Boskou, George Journal: Clinical nutrition ESPEN Issue: Volume 13(2016) Page Start: e61 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Food safety benchmarking between retail outlets in Greece. Issue 7 (1st October 2018) Authors: Souliotis, Andreas; Giazitzi, Katerina; Boskou, George Journal: Benchmarking Issue: Volume 25:Issue 7(2018) Page Start: 2404 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Nutritional application software for restaurants: the tool of customer satisfaction and behaviour. (2016) Authors: Palisidis, Georgios; Giazitzi, Katerina; Karathanos, Vaios; Boskou, George Journal: International journal of electronic customer relationship management Issue: Volume 10:Number 2/4(2016) Page Start: 198 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Preferences for nutrition information in foodservice outlets among Greek consumers. Issue 5 (3rd September 2021) Authors: Giazitzi, Katerina; Boskou, George Journal: Journal of foodservice business research Issue: Volume 24:Issue 5(2021) Page Start: 612 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Traditional Greek vs conventional hotel breakfast: nutritional comparison. Issue 4 (28th September 2019) Authors: Giazitzi, Katerina; Palisidis, George; Boskou, George; Costarelli, Vassiliki Journal: Nutrition & food science Issue: Volume 50:Issue 4(2020) Page Start: 711 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Traditional Greek vs conventional hotel breakfast: nutritional comparison. Issue 4 (4th October 2019) Authors: Giazitzi, Katerina; Palisidis, George; Boskou, George; Costarelli, Vassiliki Journal: Nutrition & food science Issue: Volume 50:Issue 4(2020) Page Start: 711 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗