Effect of High-Pressure Homogenization and Wall Material Composition on the Encapsulation of Polyunsaturated Fatty Acids from Fish Processing by Ioanna Semenoglou, Maria Katsouli, Maria Giannakourou, Petros Taoukis

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Training of SMEs for frozen food shelf life testing and novel smart packaging application for cold chain monitoring by Theofania Tsironi, Marianna Giannoglou, Eleni Platakou, Petros Taoukis

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Design and Production of an Instant Coffee Product Based on Greek Coffee Oil: Study of the Effect of Storage Conditions on Product Aroma and Quality by Efimia Dermesonlouoglou, Vassiliki Palaioxari-Kampisiouli, Dimitrios Tsimogiannis, Petros Taoukis

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Shelf Life Study of Chilled Mullet (<i>Mugil cephalus</i>): Histamine Formation and Quality Degradation at Constant and Dynamic Storage Conditions by Athina Ntzimani, Eirini Papamichail, Efimia Dermesonlouoglou, Theofania Tsironi, Petros Taoukis

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Effect of Pulsed Electric Fields and Osmotic Dehydration on the Quality of Modified-Atmosphere-Packaged Fresh-Cut and Fried Potatoes by Efimia Dermesonlouoglou, George Seretis, Maria Katsouli, Alexandros Katsimichas, Petros Taoukis, Maria Giannakourou

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Bioethanol production from edible insect excreta: a case study on frass from house crickets by Marios Psarianos, Roland Schneider, Önder Altuntas, George Dimopoulos, Petros Taoukis, Oliver Schlüter

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Bioaccessibility and Stability Studies on Encapsulated Phenolics and Carotenoids from Olive and Tomato Pomace: Development of a Functional Fruit Beverage by Maria Katsouli, Ioanna V. Thanou, Evgenia Raftopoulou, Athina Ntzimani, Petros Taoukis, Maria C. Giannakourou

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