Holistic Approach to the Uncertainty in Shelf Life Prediction of Frozen Foods at Dynamic Cold Chain Conditions

por Giannakourou, Maria, Taoukis, Petros
Publicado 2020

Changes during Food Freezing and Frozen Storage

por Giannakourou, Maria, Taoukis, Petros
Publicado 2021

Editorial to the IFSET special issue on the 34rd EFFoST International Conference

por Taoukis, Petros, Shpigelman, Avi
Publicado 2022

Effect of Alternative Preservation Steps and Storage on Vitamin C Stability in Fruit and Vegetable Products: Critical Review and Kinetic Modelling Approaches

por Giannakourou, Maria C., Taoukis, Petros S.
Publicado 2021

Osmodehydrofreezing: An Integrated Process for Food Preservation during Frozen Storage

por Giannakourou, Maria C., Dermesonlouoglou, Efimia K., Taoukis, Petros S.
Publicado 2020

Effect of storage on the rheological and viscoelastic properties of mayonnaise emulsions of different oil droplet size

por Katsaros, George, Tsoukala, Magdalini, Giannoglou, Marianna, Taoukis, Petros
Publicado 2020

Quality and Shelf-Life Modeling of Frozen Fish at Constant and Variable Temperature Conditions

por Tsironi, Theofania N., Stoforos, Nikolaos G., Taoukis, Petros S.
Publicado 2020

Impact of High-Pressure Process on Probiotics: Viability Kinetics and Evaluation of the Quality Characteristics of Probiotic Yoghurt

por Tsevdou, Maria, Ouli-Rousi, Maria, Soukoulis, Christos, Taoukis, Petros
Publicado 2020

Transglycosylation of Stevioside by a Commercial β-Glucanase with Fungal Extracted β-Glucans as Donors

por Zerva, Anastasia, Mohammadi, Milad, Dimopoulos, Georgios, Taoukis, Petros, Topakas, Evangelos
Publicado 2023

Impact of Type and Enzymatic/High Pressure Treatment of Milk on the Quality and Bio-Functional Profile of Yoghurt

por Tsevdou, Maria, Theodorou, Georgios, Pantelaiou, Sofia, Chatzigeorgiou, Artemis, Politis, Ioannis, Taoukis, Petros
Publicado 2020

Active and Intelligent Packaging for Enhancing Modified Atmospheres and Monitoring Quality and Shelf Life of Packed Gilthead Seabream Fillets at Isothermal and Variable Temperature...

por Katsouli, Maria, Semenoglou, Ioanna, Kotsiri, Mado, Gogou, Eleni, Tsironi, Theofania, Taoukis, Petros
Publicado 2022

Yoghurt-Type Gels from Skim Sheep Milk Base Enriched with Whey Protein Concentrate Hydrolysates and Processed by Heating or High Hydrostatic Pressure

por Sakkas, Lambros, Tzevdou, Maria, Zoidou, Evangelia, Gkotzia, Evangelia, Karvounis, Anastasis, Samara, Antonia, Taoukis, Petros, Moatsou, Golfo
Publicado 2019

Experimental data from flesh quality assessment and shelf life monitoring of high pressure processed European sea bass (Dicentrarchus labrax) fillets

por Anjos, Liliana, Pinto, Patricia I.S., Tsironi, Theofania, Dimopoulos, George, Santos, Soraia, Santa, Cátia, Manadas, Bruno, Canario, Adelino, Taoukis, Petros, Power, Deborah M.
Publicado 2019

Perspectives from CO+RE: How COVID-19 changed our food systems and food security paradigms

por Bakalis, Serafim, Valdramidis, Vasilis P., Argyropoulos, Dimitrios, Ahrne, Lilia, Chen, Jianshe, Cullen, P.J., Cummins, Enda, Datta, Ashim K., Emmanouilidis, Christos, Foster, Tim, Fryer, Peter J., Gouseti, Ourania, Hospido, Almudena, Knoerzer, Kai, LeBail, Alain, Marangoni, Alejandro G., Rao, Pingfan, Schlüter, Oliver K., Taoukis, Petros, Xanthakis, Epameinondas, Van Impe, Jan F.M.
Publicado 2020