Evaluating the Environmental and Economic Benefits of New Technologies in Low-Salt Olive Fermentation by Alexandra Mari, Tryfon Kekes, Christos Boukouvalas, Christina Drosou, Magdalini Krokida, Christos Tsartsaris

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Processing Fresh-Cut Potatoes Using Non-Thermal Technologies and Edible Coatings by Christina Drosou, Ioannis Sklirakis, Ekaterini Polyzou, Iakovos Yakoumis, Christos J. Boukouvalas, Magdalini Krokida

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Life Cycle Assessment on Osmotically Dehydrated Cut Potatoes: Effects of Shelf-Life Extension on Cultivation, Waste, and Environmental Impact Reduction by Sotiris Kottaridis, Christina Drosou, Christos Boukouvalas, Magdalini Krokida, Maria Katsouli, Efimia Dermesonlouoglou, Katerina Valta

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Valorization of Edible Oil Industry By-Products Through Optimizing the Protein Recovery from Sunflower Press Cake via Different Novel Extraction Methods by Christoforos Vasileiou, Maria Dimoula, Christina Drosou, Eleni Kavetsou, Chrysanthos Stergiopoulos, Eleni Gogou, Christos Boukouvalas, Magdalini Krokida

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Valorization of Tomato By-Products: Advanced Extraction Methods and Bioprocessing of Bioactive Compounds and Functional Products by Christina Drosou, Konstantina Theodora Laina, Maria Dimoula, Panagiota Maria Eleni, Christos J. Boukouvalas, Evangelos Topakas, Magdalini Krokida

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