| Advances in occurrence, importance, and mycotoxin control strategies: Prevention and detoxification in foods S Agriopoulou, E Stamatelopoulou, T Varzakas Foods 9 (2), 137, 2020 | 541 | 2020 |
| Ethanol production from potato peel waste (PPW) D Arapoglou, T Varzakas, A Vlyssides, K and Israilides Waste Management 30 (10), 1898-902, 2010 | 393 | 2010 |
| Plant food residues as a source of nutraceuticals and functional foods T Varzakas, G Zakynthinos, F Verpoort Foods 5 (4), 88, 2016 | 203 | 2016 |
| In vitro activity of vitamins, flavonoids, and natural phenolic antioxidants against the oxidative deterioration of oil-based systems S Kiokias, T Varzakas, V Oreopoulou Critical reviews in food science and nutrition 48 (1), 78-93, 2008 | 184 | 2008 |
| HACCP and ISO 22000: Application to foods of animal origin IS Arvanitoyannis John Wiley & Sons, 2009 | 176 | 2009 |
| Carotenoids: From plants to food and feed industries P Langi, S Kiokias, T Varzakas, C Proestos Microbial carotenoids: Methods and protocols, 57-71, 2018 | 170 | 2018 |
| Lactic acid bacteria as antibacterial agents to extend the shelf life of fresh and minimally processed fruits and vegetables: Quality and safety aspects S Agriopoulou, E Stamatelopoulou, M Sachadyn-Król, T Varzakas Microorganisms 8 (6), 952, 2020 | 158 | 2020 |
| Advances in analysis and detection of major mycotoxins in foods S Agriopoulou, E Stamatelopoulou, T Varzakas Foods 9 (4), 518, 2020 | 145 | 2020 |
| Fermentative foods: Microbiology, biochemistry, potential human health benefits and public health issues C Voidarou, M Antoniadou, G Rozos, A Tzora, I Skoufos, T Varzakas, ... Foods 10 (1), 69, 2020 | 140 | 2020 |
| Vegetable waste treatment: comparison and critical presentation of methodologies IS Arvanitoyannis, TH Varzakas Critical Reviews in Food Science and Nutrition 48 (3), 205-247, 2008 | 140 | 2008 |
| Application of ISO 22000 and failure mode and effect analysis (FMEA) for industrial processing of salmon: a case study IS Arvanitoyannis, TH Varzakas Critical reviews in food science and nutrition 48 (5), 411-429, 2008 | 106 | 2008 |
| Effect of storage conditions on the sensory quality, colour and texture of fresh-cut minimally processed cabbage with the addition of ascorbic acid, citric acid and calcium … M Eleni, V Theodoros Food and Nutrition Sciences 2011, 2011 | 98 | 2011 |
| Sweeteners: nutritional aspects, applications, and production technology T Varzakas, A Labropoulos, S Anestis CRC press, 2012 | 97 | 2012 |
| Handbook of food processing: food safety, quality, and manufacturing processes T Varzakas, C Tzia CRC Press, 2015 | 91 | 2015 |
| Advances, applications, and comparison of thermal (pasteurization, sterilization, and aseptic packaging) against non-thermal (ultrasounds, UV radiation, ozonation, high … V Chiozzi, S Agriopoulou, T Varzakas Applied Sciences 12 (4), 2202, 2022 | 81 | 2022 |
| The politics and science behind GMO acceptance TH Varzakas, IS Arvanitoyannis, H Baltas Critical reviews in food science and nutrition 47 (4), 335-361, 2007 | 80 | 2007 |
| Theoretical and experimental approaches towards the determination of solute effective diffusivities in foods TH Varzakas, GC Leach, CJ Israilides, D Arapoglou Enzyme and Microbial Technology 37 (1), 29-41, 2005 | 79 | 2005 |
| Application of ISO22000 and comparison to HACCP for processing of ready to eat vegetables: Part I TH Varzakas, IS Arvanitoyannis International journal of food science & technology 43 (10), 1729-1741, 2008 | 73 | 2008 |
| Application of failure mode and effect analysis (FMEA), cause and effect analysis and Pareto diagram in conjunction with HACCP to a potato chips manufacturing plant IS Arvanitoyannis, TH Varzakas International journal of food science & technology 42 (12), 1424-1442, 2007 | 73 | 2007 |
| High protein substitutes for gluten in gluten-free bread A Skendi, M Papageorgiou, T Varzakas Foods 10 (9), 1997, 2021 | 64 | 2021 |
