Galanakis, C.M., Rizou, M., Aldawoud, T.M.S., Ucak, I., Rowan, N.J. (2021) Innovations and Technology Disruptions in the Food Sector within the COVID-19 Pandemic and Post-lockdown Era. Trends in Food Science and Technology, 110, 193-200.
Farcas, A., Galanakis, C.M., Socaciu, C., Pop, O.L., Tibulca, D., Paucean, A., Jimborean, M.A., Fogarasi, M., Salanta, L.C., Tofana, M., Socaci, S.A. (2021) Food security during the pandemic and the importance of the bioeconomy in the new era. Sustainability, 13(1), 150.
Tepavčević, V., Cvejić, J., Poša, M., Bjelica, A., Miladinović, J., Rizou, M., Aldawoud, T.M.S., Galanakis, C.M. (2021). Classification and discrimination of Soybean (Glycine max (L.) Merr.) genotypes based on their isoflavone content. Journal of Food Composition Analysis, 95, 103670.
Galanakis, C.M. (2020). The Food Systems in the Era of the Coronavirus (COVID-19) Pandemic Crisis. Foods, 9, 523. {hot and highly cited paper in ISI Web of Knowledge}
Galanakis, C.M., Aldawoud, T.M.S., Rizou, M., Rowan, N., & Ibrahim, S. (2020). Food Ingredients and Active Compounds against the Coronavirus Disease (COVID-19) Pandemic: a Comprehensive Review. Foods, 9(11), 1701.
Rowan, N.J., & Galanakis, C.M. (2020). Unlocking challenges and opportunities presented by COVID-19 pandemic for cross-cutting disruption in agri-food and green deal innovations: Quo Vadis? Science of the Total Environment., 748, 141362.
Rizou, M. Galanakis, I.M., Aldawoud, T.M.S., & Galanakis, C.M. (2020). Safety of Foods, Surfaces, Food Supply Chain and Environment within the COVID-19 Pandemic. Trends in Food Science and Technology, 102, 293-299. {most downloaded paper}
Ananey-Obiri, D., Matthews, L., Azahrani, M.H., Ibrahim, S.A., Galanakis, C.M., & Tahergorabi, R. (2018). Application of Protein-based Edible Coatings for Fat Uptake Reduction in Deep-Fat Fried Foods with an Emphasis on Muscle Food Proteins. Trends in Food Science & Technology 80, 167–174.
Galanakis, C.M., Tsatalas, P., Charalambous, Z., & Galanakis, I.M. (2018a). Control of microbial growth in bakery products fortified with polyphenols recovered from olive mill wastewater. Environmental Technology & Innovation, 10, 1-15.
Galanakis, C.M., Tsatalas, P., & Galanakis, I.M. (2018b). Implementation of phenols recovered from olive mill wastewater as UV booster in cosmetics. Industrial Crops & Products, 111, 30-37.
Galanakis, C.M., Tsatalas, P., & Galanakis, I.M. (2018c). Phenols from olive mill wastewater and other natural antioxidants as UV filters in sunscreens. Environmental Technology & Innovation, 9, 160-168.
Galanakis, C.M., Tsatalas, P., Charalambous, Z., & Galanakis, I.M. (2018d). Polyphenols recovered from olive mill wastewater as natural preservatives in extra virgin olive oils and refined olive kernel oils. Environmental Technology & Innovation, 10, 62-70.
Belaqziz, M., El-Abbassi, A., Lakhal, E.K., Agrafioti, E., & Galanakis, C.M. (2016). Agronomic application of olive mill wastewaters: effects on maize production and soil properties. Journal of Environmental Management, 171, 158-165.
Prokopov, T., Goranova, Z., Slavov, A., Baeva, M., & Galanakis, C.M. (2015). Effects of white cabbage outer leaves powder on sponge cake quality. International Agrophysics, 29, 4, 493-500.
Galanakis, C. M., Tornberg, E., & Gekas, V. (2010). Dietary fiber suspensions from olive mill wastewater as potential fat replacements in meatballs. LWT-Food Science & Technology, 43(7), 1018-1025.
