Hassoun, A., Aït-Kaddour, A., Abu-Mahfouz, A.M., Rathod, N.B., Biancolillo, A., Jambrak, A.R., Galanakis, C.M., Bader, F., Ozogul, F., Barba, F.J., Måge, I., Cropotova, J., Regenstein, J., & Lorenzo, J.M. (2022). The fourth industrial revolution in the food industry — Part I: Industry 4.0 technologies. Critical Reviews in Food Science and Nutrition, Article in Press.
Ramadan, M.F., Rohn, S., Eskin, M.N.A., & Galanakis, C.M. (2021). Editorial note on the special issue “Food and plant bioactive compounds: structure-functional-technical relationship, 34, V-VIII.
Malik, S., De, I., Singh, M., Galanakis, C.M., Alamri, A.S., Yadav, J.K. (2022). Isolation and characterization of milk-derived amyloid-like protein aggregates (MAPA) from Cottage Cheese. Food Chemistry, 373, 131486.
Ucak, I., Abuibaid, A.K.M., Aldawoud, T.M.S., Galanakis, C.M., & Montesano, D. (2021). Antioxidant and antimicrobial effects of gelatin films incorporated with citrus seed extract on the shelf life of sea bass (Dicentrarchus labrax) fillets. Journal of Food Processing and Preservation, 315304.
Bayraktar, O., Galanakis, C.M., Aldawoud, T.M.S., Ibrahim, S.A., Köse, M.D., Uslu, M.E. (2021). Utilization of Eggshell Membrane and Olive Leaf Extract for the Preparation of Functional Materials. Foods, 10(4), 806.
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.
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.
