Processing

  • Ucak, I., Gokoglu, N., Kiessling, M., Toepfl, S., & Galanakis, C.M. (2019). Inhibitory effects of high pressure treatment on microbial growth and biogenic amine formation in marinated herring (Clupea harengus) inoculated with Morganella psychrotolerans. LWT – Food Science and Technology, 99, 50–56.
  • Ucak, I., Gokoglu, N., Toepfl, S., & Galanakis, C.M. (2018). Inhibitory effects of high pressure processing on Photobacterium phosphoreum and Morganella psychrotolerans in vacuum packed herring (Clupea harengus) Journal of Food Safety, 38, 6, e12519.
  • Zinoviadou, K.G., Galanakis, C.M., Brnčić, M., Grimi, N., Boussetta, N., Mota, M.J., Saraiva, J.A., Patra, A., Tiwari, B., Barba, F.J. (2015). Fruit juice sonication: Implications on food safety, physicochemical and nutritional properties. Food Research International, 77, 743-752.
  • Deng, Q., Zinoviadou, K.G., Galanakis, C.M., Orlien, V., Grimi, N., Vorobiev, E., Lebovka, N., & Barba F.J. (2015). The effects of conventional and non-conventional processing on glucosinolates and its derived forms, isothiocyanates: Extraction, degradation and applications. Food Engineering Reviews, 7, 357-381.
  • Galanakis, C. M., Kanellaki, M., Koutinas, A. A., Bekatorou A., Lycourghiotis, A., & C.H. Kordoulis (2012). Effect of pressure and temperature on alcoholic fermentation by Saccharomyces cerevisiae immobilized on γ-alumina pellets. Bioresource Technology, 114, 492-498.