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Publications

Research findings have been published in peer reviewed scientific journals, presented in international conferences, workshops and meetings. FERST has also contributed chapters in scientifc books in the field of food science, technology and engineering. 
 
 
Peer reviewed
scientific journals
Book
Chapters

  • Andreou, V., Dimopoulos, G., Dermesonlouoglou, E., Taoukis, P. (2020). Application of pulsed electric fields to improve product yield and waste valorization in industrial tomato processing. Journal of Food Engineering, 270, art. no. 109778.

  • Tsevdou, M., Theodorou, G., Pantelaiou, S., Chatzigeorgiou, A., Politis, I., Taoukis, P. (2020). Impact of Type and Enzymatic/High Pressure Treatment of Milk on the Quality and Bio-Functional Profile of Yoghurt. Foods, 9, 49.

  • Tsevdou, M., Ouli-Rousi, M., Soukoulis, C., Taoukis, P. (2020). Impact of high-pressure process on probiotics: Viability kinetics and evaluation of the quality characteristics of probiotic yoghurt. Foods, 9(3), art. no. 360.

  • Giannakourou, M., Taoukis, P. (2020). Holistic approach to the uncertainty in shelf life prediction of frozen foods at dynamic cold chain conditions. Foods, 9(6), art. no. 714.

  • Tsironi, T., Houhoula, D., Taoukis, P. (2020). Hurdle technology for fish preservation. Aquaculture & Fisheries, 5(2), 65-71.

  • Andreou, V., Dimopoulos, G., Dermesonlouoglou, E., Taoukis, P. (2020). Application of pulsed electric fields to improve product yield and waste valorization in industrial tomato processing. Journal of Food Engineering, 270, art. no. 109778.

  • Andreou, V., Psarianos, M., Dimopoulos, G., Tsimogiannis, D., Taoukis, P. (2020). Effect of pulsed electric fields and high pressure on improved recovery of high-added-value compounds from olive pomace. Journal of Food Science, 85(5), 1500-1512.

  • Semenoglou, I., Dimopoulos, G., Tsironi, T., Taoukis, P. (2020). Mathematical modelling of the effect of solution concentration and the combined application of pulsed electric fields on mass transfer during osmotic dehydration of sea bass fillets. Food & Bioproducts Processing, 121, 186-192.

  • Dimopoulos, G., Tsantes, M., Taoukis, P. (2020). Effect of high pressure homogenization on the production of yeast extract via autolysis and beta-glucan recovery. Innovative Food Science & Emerging Technologies, 62, art. no. 102340.

  • Pathak, N., Grossi Bovi, G., Limnaios, A., Fröhling, A., Brincat, J.-P., Taoukis, P., Valdramidis, V.P., Schlüter, O. (2020). Impact of cold atmospheric pressure plasma processing on storage of blueberries. Journal of Food Processing & Preservation, 44(8), art. no. e14581.

  • Giannoglou, M., Koumandraki, H., Andreou, V., Dermesonlouoglou, E., Katsaros, G., Taoukis, P. (2020). Combined Osmotic and Air Dehydration for the Production of Shelf-Stable White Cheese. Food & Bioprocess Technology, 13(8), 1435-1446.

  • Giannakourou, M.C., Dermesonlouoglou, E.K., Taoukis, P.S. (2020). Osmodehydrofreezing: An integrated process for food preservation during frozen storage. Foods, 9(8), art. no. foods9081042.

  • Dermesonlouoglou, E., Paraskevopoulou, E., Andreou, V., Taoukis, P. (2020). Osmotic dehydration for the production of novel pumpkin cut products of enhanced nutritional value and sustainability. Applied Sciences, 10(18), art. no. 6225.

  • Tsironi T., Taoukis P. (2019). Advances in conventional and nonthermal processing of fish for quality improvement and shelf life extension. Reference Module in Food Science. Elsevier, 1-7.

  • Soukoulis, C., Cambier, S., Serchi, T., Tsevdou, M., Gaiani, C., Ferrer, P., Taoukis, P.S., Hoffmann, L. (2019). Rheological and structural characterisation of whey protein acid gels co-structured with chia (Salvia hispanica L.) or flax seed (Linum usitatissimum L.) mucilage. Food Hydrocolloids, 89, 542-553.

  • Tsevdou, M., Aprea, E., Betta, E., Khomenko, I., Molitor, D., Biasioli, F., Gaiani, C., Gasperi, F., Hoffmann, L., Taoukis, P., Soukoulis, C. (2019). Rheological, Textural, Physicochemical and sensory profiling of a novel functional ice cream enriched with Muscat de Hamburg (Vitis vinifera L.) grape pulp and skins. Food & Bioprocess Technology, 12(4), 665-680.

  • Tsironi T., Ntzimani A., Taoukis P. (2019). Modified atmosphere packaging and the shelf life of meat products. Reference Module in Food Science. Elsevier (Accepted, in press)

  • Tsironi T., Anjos L., Pinto P.I.S., Dimopoulos G., Santos S., Santa C., Manadas B., Canario A., Taoukis P., Power D. (2019). High pressure processing of European sea bass (Dicentrarchus labrax) fillets and tools for flesh quality and shelf life monitoring. Journal of Food Engineering, 262, 83-91.

  • Anjos L., Pinto P.I.S., Tsironi T., Dimopoulos G., Santos S., Santa C., Manadas B., Canario A., Taoukis P., Power D.M. (2019). Experimental data from flesh quality assessment and shelf life monitoring of high pressure processed European sea bass (Dicentrarchus labrax) fillets. Data in Brief, 26, art. no. 104451.

  • Kapetanakou, A.E., Taoukis, P., Skandamis, P.N. (2019). Model development for microbial spoilage of packaged fresh‒cut salad products using temperature and in-package CO2 levels as predictor variables. LWT, 113, art. no. 108285.

  • Giannoglou, M., Katsaros, G., Moatsou, G., Taoukis, P. (2019). Effect of high hydrostatic pressure treatment on the viability and acidification ability of lactic acid bacteria. International Dairy Journal, 96, 50-57.

  • Dermesonlouoglou, E.K., Pantelaiaki, K., Andreou, V., Katsaros, G.J., Taoukis, P.S. (2019). Osmotic pretreatment for the production of novel dehydrated tomatoes and cucumbers. Journal of Food Processing & Preservation, 43(7), art. no. e13968.

  • Giannakourou, M.C., Taoukis, P.S. (2019). Meta-analysis of Kinetic Parameter Uncertainty on Shelf Life Prediction in the Frozen Fruits and Vegetable Chain. Food Engineering Reviews, 11(1), 14-28.

  • Dermesonlouoglou, E.K., Angelikaki, F., Giannakourou, M.C., Katsaros, G.J., Taoukis, P.S. (2019). Minimally Processed Fresh-Cut Peach and Apricot Snacks of Extended Shelf-Life by Combined Osmotic and High Pressure Processing. Food & Bioprocess Technology, 12(3), 371-386.

  • Papaharisis, L., Tsironi, T., Dimitroglou, A., Taoukis, P., Pavlidis, M. (2019). Stress assessment, quality indicators and shelf life of three aquaculture important marine fish, in relation to harvest practices, water temperature and slaughter method. Aquaculture Research, 50(9), 2608-2620.

  • Sakkas, L., Tsevdou, M., Zoidou, E., Gkotzia, E., Karvounis, A., Samara, A., Taoukis, P., Moatsou, G. (2019). Yoghurt-type gels from skim sheep milk base enriched with whey protein concentrate hydrolysates and processed by heating or high hydrostatic pressure. Foods, 8(8), 342.

  • Orfanou, F., Dermesonlouoglou, E.K., Taoukis, P.S. (2019). Greek Coffee Quality Loss During Home Storage: Modeling the Effect of Temperature and Water Activity. Journal of Food Science, 84(10), 2983-2994.

  • Tsironi, T., Ntzimani, A., Gogou, E., Tsevdou, M., Semenoglou, I., Dermesonlouoglou, E., Taoukis, P. (2019). Modeling the effect of active modified atmosphere packaging on the microbial stability and shelf life of gutted sea bass. Applied Sciences (Switzerland), 9 (23), art. no. 5019.

  • Giannoglou, M., Evangelopoulou, A.-M., Perikleous, N., Baclori, C., Tsironi, T., Taoukis, P. (2019). Time temperature integrators for monitoring the shelf life of ready-to-eat chilled smoked fish products. Food Packaging and Shelf Life, 22, art. no. 100403.

  • Dermesonlouoglou, E.K., Angelikaki, F., Giannakourou, M.C., Katsaros, G.J., Taoukis, P.S. (2018). Minimally Processed Fresh-Cut Peach and Apricot Snacks of Extended Shelf-Life by Combined Osmotic and High Pressure Processing. Food & Bioprocess Technology, Article in Press, DOI: 10.1007/s11947-018-2215-1.

  • Dermesonlouoglou, E., Zachariou, I., Andreou, V., Taoukis, P.S. (2018). Quality assessment and shelf life modeling of pulsed electric field pretreated osmodehydrofrozen kiwifruit slices. International Journal of Food Studies, 7, 34-51.

  • Sofra, C., Tsironi, T., Taoukis, P.S. (2018). Modeling the effect of pre-treatment with nisin enriched osmotic solution on the shelf life of chilled vacuum packed tuna. Journal of Food Engineering, 216, 125-131.

  • Giannakourou, M.C., Taoukis, P.S. (2018). Meta-analysis of Kinetic Parameter Uncertainty on Shelf Life Prediction in the Frozen Fruits and Vegetable Chain. Food Engineering Reviews, Article in Press, DOI: 10.1007/s12393-018-9183-0.

  • Andreou, V., Tsironi, T., Dermesonlouoglou, E., Katsaros, G., Taoukis, P. (2018). Combinatory effect of osmotic and high pressure processing on shelf life extension of animal origin products – Application to chilled chicken breast fillets. Food Packaging & Shelf Life, 15, 43-51.

  • Giannoglou, M., Alexandrakis, Z., Stavros, P., Katsaros, G., Katapodis, P., Nounesis, G., Taoukis, P. (2018). Effect of high pressure on structural modifications and enzymatic activity of a purified X-prolyl dipeptidyl aminopeptidase from Streptococcus thermophilus. Food Chemistry, 248, 304-311.

  • Dimopoulos, G., Stefanou, N., Andreou, V., Taoukis, P. (2018). Effect of pulsed electric fields on the production of yeast extract by autolysis. Innovative Food Science & Emerging Technologies, 48, 287-295.

  • Xanthakis, E., Gogou, E., Taoukis, P., Ahrné, L. (2018). Effect of microwave assisted blanching on the ascorbic acid oxidase inactivation and vitamin C degradation in frozen mangoes. Innovative Food Science & Emerging Technologies, 48, 248-257.

  • Dermesonlouoglou, E., Chalkia, A., Taoukis, P. (2018). Application of osmotic dehydration to improve the quality of dried goji berry. Journal of Food Engineering, 232, 36-43.

  • Dermesonlouoglou, E., Chalkia, A., Dimopoulos, G., Taoukis, P. (2018). Combined effect of pulsed electric field and osmotic dehydration pre-treatments on mass transfer and quality of air dried goji berry. Innovative Food Science & Emerging Technologies, 49, 106-115.

  • Tsironi, T.N., Taoukis, P.S. (2018). Current Practice and Innovations in Fish Packaging. Journal of Aquatic Food Product Technology, 27, 1024-1047.

  • Tsironi T., Taoukis P. (2018). Current practice and innovations in fish packaging. Journal of Aquatic Food Product Technology, 27, 1024-1047.

  • Taoukis P.S., Tsironi T.N. (2018). Time-Temperature Integrators (TTI). Reference Module in Food Science. Elsevier, pp. 1–13. doi:http://dx.doi.org/10.1016/B978-0-08-100596-5.21872-6.

  • Taoukis, P., Gogou, E. (2017). Editorial to the IFSET Special Issue on the 29th EFFoST International Conference. Innovative Food Science & Emerging Technologies, 40, 1.

  • Tsironi, T., Dermesonlouoglou, E., Giannoglou, M., Gogou, E., Katsaros, G., Taoukis, P. (2017). Shelf-life prediction models for ready-to-eat fresh cut salads: Testing in real cold chain. International Journal of Food Microbiology, 240, 131-140.

  • Saguy, S., Taoukis, P.S. (2017). From open innovation to enginomics: Paradigm shifts. Trends in Food Science & Technology, 60, 64-70.

  • Tsironi, T., Ronnow, P., Giannoglou, M., Taoukis, P. (2017). Developing suitable smart TTI labels to match specific monitoring requirements: The case of Vibrio spp. growth during transportation of oysters. Food Control, 73, 51-56.

  • Andreou, V., Dimopoulos, G., Alexandrakis, Z., Katsaros, G., Oikonomou, D., Toepfl, S., Heinz, V., Taoukis, P. (2017). Shelf-life evaluation of virgin olive oil extracted from olives subjected to nonthermal pretreatments for yield increase. Innovative Food Science & Emerging Technologies, 40, 52-57.

  • Dermesonlouoglou, E.K., Andreou, V., Alexandrakis, Z., Katsaros, G.J., Giannakourou, M.C., Taoukis, P.S. (2017). The hurdle effect of osmotic pretreatment and high-pressure cold pasteurisation on the shelf-life extension of fresh-cut tomatoes. International Journal of Food Science & Technology, 52, 916-926.

  • Soukoulis, C., Tsevdou, M., Andre, C.M., Cambier, S., Yonekura, L., Taoukis, P.S., Hoffmann, L. (2017). Modulation of chemical stability and in vitro bioaccessibility of beta-carotene loaded in kappa-carrageenan oil-in-gel emulsions. Food Chemistry, 220, 208-218.

  • Bonatsou, S., Iliopoulos, V., Mallouchos, A., Gogou, E., Oikonomopoulou, V., Krokida, M., Taoukis, P., Panagou, E.Z. (2017). Effect of osmotic dehydration of olives as pre-fermentation treatment and partial substitution of sodium chloride by monosodium glutamate in the fermentation profile of Kalamata natural black olives. Food Microbiology, 63, 72-83.

  • Choulitoudi, E., Ganiari, S., Tsironi, T., Ntzimani, A., Tsimogiannis, D., Taoukis, P., Oreopoulou, V. (2017). Edible coating enriched with rosemary extracts to enhance oxidative and microbial stability of smoked eel fillets. Food Packaging & Shelf Life, 12, 107-113.

  • Soukoulis, C., Tsevdou, M., Yonekura, L., Cambier, S., Taoukis, P.S., Hoffmann, L. (2017). Does kappa-carrageenan thermoreversible gelation affect β-carotene oxidative degradation and bioaccessibility in o/w emulsions? Carbohydrate Polymers, 167, 259-269.

  • Katsaros, G.J., Alexandrakis, Z.S., Taoukis, P.S. (2017). Kinetic Assessment of High Pressure Inactivation of Different Plant Origin Pectinmethylesterase Enzymes. Food Engineering Reviews, 9, 170-189.

  • Taoukis, P., Krokida, M., Katsaros, G. (2017). Editorial to the FERE Special Issue “Nonthermal Technologies for Food Preservation” Based on the 2015 International Nonthermal Processing Workshop. Food Engineering Reviews, 9, 121.

  • Dermesonlouoglou, E.K., Bimpilas, A., Andreou, V., Katsaros, G.J., Giannakourou, M.C., Taoukis, P.S. (2017) Process Optimization and Kinetic Modeling of Quality of Fresh-Cut Strawberry Cubes Pretreated by High Pressure and Osmosis. Journal of Food Processing & Preservation, 41, art. no. e13137.

  • Dermesonluoglu, E., Fileri, K., Orfanoudaki, A., Tsevdou, M., Tsironi, T., Taoukis, P. (2016). Modelling the microbial spoilage and quality decay of pre-packed dandelion leaves as a function of temperature. Journal of Food Engineering, 184, 21-30.

  • Dermesonlouoglou, E.K., Giannakourou, M., Taoukis, P.S. (2016). Kinetic study of the effect of the osmotic dehydration pre-treatment with alternative osmotic solutes to the shelf life of frozen strawberry. Food & Bioproducts Processing, 99, 212-221.

  • Dermesonlouoglou, E., Zachariou, I., Andreou, V., Taoukis, P.S. (2016). Effect of pulsed electric fields on mass transfer and quality of osmotically dehydrated kiwifruit. Food & Bioproducts Processing, 100, 535-544.

  • Choulitoudi, E., Bravou, K., Bimpilas, A., Tsironi, T., Tsimogiannis, D., Taoukis, P., Oreopoulou, V. (2016). Antimicrobial and antioxidant activity of Satureja thymbra in gilthead seabream fillets edible coating. Food & Bioproducts Processing, 100, 570-577.

  • Tsironi, T., Giannoglou, M., Platakou, E., Taoukis, P. (2016). Evaluation of Time Temperature Integrators for shelf-life monitoring of frozen seafood under real cold chain conditions. Food Packaging & Shelf Life, 10, 46-53.

  • Giannoglou, M.N., Katsaros, G.I., Taoukis, P.S. (2016). Application of High Pressure for Selective Activity Regulation of Starter Cultures Aminopeptidases Involved in Ripening of Brined Cheeses, 9(12), 1991-2001.

  • Saguy, S., Taoukis, P.S.  (2017). From open innovation to enginomics: Paradigm shifts. Trends in Food Science & Technology, 60, 64-70.

  • Tsironi, T., Dermesonlouoglou, E., Giannoglou, M., Gogou, E., Katsaros, G., Taoukis, P. (2017). Shelf-life prediction models for ready-to-eat fresh cut salads: Testing in real cold chain. International Journal of Food Microbiology, 240, 131-140.

  • Giannoglou, M., Karra, Z., Platakou, E., Katsaros, G., Moatsou, G., Taoukis, P. (2016). Effect of high pressure treatment applied on starter culture or on semi-ripened cheese in the quality and ripening of cheese in brine. Innovative Food Science & Emerging Technologies, 38, 312-320.

  • Andreou, V., Dimopoulos, G., Katsaros, G., Taoukis, P. (2016). Comparison of the application of high pressure and pulsed electric fields technologies on the selective inactivation of endogenous enzymes in tomato products. Innovative Food Science & Emerging Technologies, 38, 349-355.

  • Katsaros, G., Alexandrakis, Z., Stavros, Ph., Nounesis, G., Taoukis, P. (2016). Inactivation Kinetics and Structural Changes of High Pressure Treated Actinidin. International Journal of Agricultural Science & Technology, IJAST 7297, Volume 2016, Open access DOI: Pending

  • Gwanpua, S.G., Verboven, P., Leducq, D., Brown, T., Verlinden, B.E., Bekele, E., Aregawi, W., Evans, J., Foster, A., Duret, S., Hoang, H.M., Van Der Sluis, S., Wissink, E., Hendriksen, L.J.A.M., Taoukis, P., Gogou, E., Stahl, V., El Jabri, M., Le Page, J.F., Claussen, I., Indergård, E., Nicolai, B.M., Alvarez, G., Geeraerd, A.H. (2015). The FRISBEE tool, a software for optimising the trade-off between food quality, energy use, and global warming impact of cold chains. Journal of Food Engineering, 148, 2-12.

  • Dermesonluoglu, E., Katsaros, G., Tsevdou, M., Giannakourou, M., Taoukis, P. (2015). Kinetic study of quality indices and shelf life modelling of frozen spinach under dynamic conditions of the cold chain. Journal of Food Engineering, 148, 13-23.

  • Tsevdou, M., Gogou, E., Dermesonluoglu, E., Taoukis, P. (2015). Modelling the effect of storage temperature on the viscoelastic properties and quality of ice cream. Journal of Food Engineering, 148, 35-42.

  • Gogou, E., Katsaros, G., Derens, E., Alvarez, G., & Taoukis, P.S. (2015). Cold chain database development and application as a tool for the cold chain management and food quality evaluation. International Journal of Refrigeration, 52, 109-121.

  • Hoang, H.M., D. Leducq, D., Pérez-Masia, R., Lagaron, J.M., Gogou, E., & Taoukis, P. (2015). Heat transfer study of submicro-encapsulated PCM plate for food packaging application. International Journal of Refrigeration, 52, 151-160.

  • Alexandrakis, Z., Katsaros, G., Stavros, P., Katapodis, P., Nounesis, G., Taoukis, P. (2014). Comparative Structural Changes and Inactivation Kinetics of Pectin Methylesterases from Different Orange Cultivars Processed by High Pressure. Food & Bioprocess Technology, 7, 853-867.

  • Alexandrakis, Z., Kyriakopoulou, K., Katsaros, G., Krokida, M., Taoukis, P. (2014). Selection of Process Conditions for High Pressure Pasteurization of Sea Buckthorn Juice Retaining High Antioxidant Activity. Food & Bioprocess Technology, 7, 3226-3234.

  • Tsironi, T., Maltezou, I., Tsevdou, M., Katsaros, G., Taoukis, P. (2014). High-Pressure Cold Pasteurization of Gilthead Seabream Fillets: Selection of Process Conditions and Validation of Shelf Life Extension. Food & Bioprocess Technology, 8 (3), 681-690.

  • Tsironi, T.N., Taoukis, P.S. (2014). Effect of processing parameters on water activity and shelf life of osmotically dehydrated fish filets. Journal of Food Engineering, 123, 188-192.

  • Papathanasiou, M.M., Reineke, K., Gogou, E., Taoukis, P.S., Knorr, D. (2014). Impact of high pressure treatment on the available glucose content of various starch types: A case study on wheat, tapioca, potato, corn, waxy corn and resistant starch (RS3). Innovative Food Science & Emerging Technologies, 30, 24-30.

  • Tsevdou, M.S., Eleftheriou, E.G., Taoukis, P.S. (2013). Transglutaminase treatment of thermally and high pressure processed milk: Effects on the properties and storage stability of set yoghurt. Innovative Food Science and Emerging Technologies, 17, 144-152.

  • Tsevdou, M.S., Soukoulis, C., Cappellin, L., Gasperi, F., Taoukis, P.S., Biasioli, F. (2013). Monitoring the effect of high pressure and transglutaminase treatment of milk on the evolution of flavour compounds during lactic acid fermentation using PTR-ToF-MS. Food Chemistry, 138, 2159-2167.

  • Maniou, D., Tsala, A., Moschopoulou, E., Giannoglou, M., Taoukis, P., Moatsou, G. (2013). Effect of high-pressure-treated starter on ripening of Feta cheese. Dairy Science and Technology, 93(1), 11-20.

  • Tsironi, T.N., Taoukis, P.S. (2012). Shelf life extension of gilthead seabream fillets by osmotic treatment and antimicrobial agents. Journal of Applied Microbiology, 112(2), 316–328.

  • Al-Bandak, G., Dermesonlouoglou, E.K., Taoukis, P.S., Oreopoulou, V. (2011). Antioxidant effect of Majorana syriana extract in bulk corn oil and o/w emulsion after applying high hydrostatic pressure. Food Chemistry, 125(4), 1166-1170.

  • Tsevdou, M.S., Taoukis, P.S. (2011). Effect of non-thermal processing by High Hydrostatic Pressure on the survival of probiotic microorganisms: study on Bifidobacteria spp.. Anaerobe, 17, 456-458.

  • Boulekou, S., Katsaros, G., Taoukis, P. (2010). Inactivation kinetics of peach pulp pectin methylesterase as a function of high hydrostatic pressure and temperature process conditions. Food and Bioprocess Technology, 3(5), 699-706.  

  • Katsaros, G.I., Tavantzis, G., Taoukis, P.S. (2010). Production of novel dairy products using actinidin and high hydrostatic pressure as enzyme activity regulator. Innovative food science & emerging technologies, 11(1), 47-51.

  • Bakopanos, C., Moatsou, G., Kandarakis, I., Taoukis, P., Politis, I. (2010). Effect of High Pressure treatment at various temperatures on the rennet clotting behavior of bovine and ovine milk. Milchwissenschaft- Milk Science International, 65, 266-269.

  • Katsaros, G.I., Tsevdou, M., Panagiotou, T., Taoukis, P. (2010). Kinetic study of high pressure microbial and enzyme inactivation and selection of pasteurization conditions for Valencia Orange Juice. International Journal of Food Science and Technology, 45, 1119–1129.

  • Tsironi T., Taoukis, P.S. (2010) Modeling microbial spoilage and quality of gilthead seabream fillets: Combined effect of osmotic pre-treatment, modified atmosphere packaging and nisin on shelf life. Journal of Food Science, 75(4), M243-M251.

  • Gogou, E., Katapodis, P., Taoukis, P.S. (2010).  High Pressure Inactivation Kinetics of a Thermomyces lanuginosus Xylanase Evaluated as a Process Indicator. Journal of Food Science, 75(6), E379-E386.

  • Gogou, E., Katapodis, P., Christakopoulos, P., Taoukis, P.S. (2010). Effect of water activity on the thermal stability of Thermomyces lanuginosus xylanases for process time temperature integration. Journal of Food Engineering, 10(4), 649-655.

  • Tsironi, T., Stamatiou, A., Giannoglou, M., Velliou, E., Taoukis, P.S. (2010). Predictive modelling and selection of Time Temperature Integrators for monitoring the shelf life of modified atmosphere packed gilthead seabream fillets. LWT-Food Science and Technology, 44(4), 1156-1163.

  • Moschopoulou, E., Tsala, A., Katsaros, G., Taoukis, P.S., Moatsou,  G. (2010). Application of high-pressure treatment on ovine brined cheese: Effect on composition and microflora throughout ripening. Innovative Food Science and Emerging Technologies, 11(4), 543-550.

  • Katsaros, G.I., Katapodis, P., Taoukis, P.S. (2009). Modeling the Effect of Temperature and High Hydrostatic Pressure on the Proteolytic Activity of Kiwi Fruit Juice. Journal of Food Engineering, 94, 40-4.

  • Katsaros, G.I., Giannoglou, M.N., Taoukis, P.S. (2009). Kinetic Study of the Combined Effect of High Hydrostatic Pressure and Temperature on the Activity of L. bulgaricus Aminopeptidases. Journal of Food Science, 74, Ε219-Ε225.

  • Tsironi, T., Dermesonlouoglou, E., Giannakourou, M., Taoukis, P. (2009). Shelf life modelling of frozen shrimp at variable temperature conditions. LWT- Food Science and Technology, 42, 664-671.

  • Al-Bandak, G., Tsironi, T., Oreopoulou, V., Taoukis, P. (2009). Antimicrobial and antioxidant activity of Majorana Syriaca in Yellowfin tuna. International Journal of Food Science and Technology, 44, 373-379.

  • Tsironi, T., Salapa, I., Taoukis, P. (2009). Shelf life modelling of osmotically treated chilled gilthead seabream fillets. Innovative Food Science and Emerging Technologies, 10, 23-31.

  • Katsaros, G.I., Katapodis, P., Taoukis, P.S. (2009). High hydrostatic pressure inactivation kinetics of the plant proteases ficin and papain. Journal of Food Engineering, 91(1), 42-48.

  • Katsaros, G., Monios, Z., Taoukis, P. (2008). Thermal conductivity modelling of freeze dried sea bream fillets as a function of temperature and moisture content. Acta Hort. (ISHS), 802, 171-176.

  • Dermesonlouoglou, E.K., Boulekou, S., Taoukis, P.S. (2008). Mass Transfer Kinetics during Osmotic Dehydration of Cherry Tomatoes Pre-treated by High Hydrostatic Pressure. Acta Horticulturae, ISHS.

  • Tsironi, T., Gogou, E. Velliou, E, Taoukis, P.S. (2008). Application and validation of the TTI based chill chain management system SMAS on shelf life optimization of vacuum packed chilled tuna slices. International Journal of Food Microbiology, 128(1), 108-115.

  • Tsironi, T., Tsevdou, M., Velliou, E., Taoukis, P. (2008). Modelling the Effect of Temperature and CO2 on Microbial Spoilage of Chilled Gilthead Seabream Fillets. Acta Horticulturae, 802, 345-350.

  • Dermesonlouoglou, E.K., Pourgouri, S., Taoukis, P.S. (2008). Kinetic study of the effect of the osmotic dehydration pre-treatment to the shelf life of frozen cucumber. Innovative Food Science & Emerging Technologies, 9(4), 542-549.

  • Moatsou, G., Katsaros, G., Bakopanos, C., Kandarakis, I., Taoukis, P., Politis, I. (2008). Effect of high-pressure treatment at various temperatures on activity of indigenous proteolytic enzymes and denaturation of whey proteins in ovine milk. International Dairy Journal, 18, 1119-1125.

  • Moatsou, G., Bakopanos, C., Katharios, D., Katsaros, G., Kandarakis, I., Taoukis, P., Politis, I. (2008). Effect of high-pressure treatment at various temperatures on indigenous proteolytic enzymes and whey protein denaturation in bovine milk. Journal of Dairy Research

  • Dermesonlouoglou, E.K., Boulekou, S., Giannakourou, M., Taoukis, P. (2007). Osmodehydrofreezing of tomato: from production to consumption. Acta Hortuculturae (ISHS), 758, 159-164.

  • Boulekou, S.S., Stoforos, N.G., Katsaros, G.J., Taoukis, P.S., Mallidis, K. (2007). Effect of high pressure on quality parameters of Cherry tomato juice. Acta Hort. (ISHS), 758, 139-144.

  • Dermesonlouoglou, E., Giannakourou, M., Taoukis, P. (2007). Kinetic modeling of the quality degradation of frozen watermelon tissue: Effect of the osmotic dehydration as a pretreatment. International Journal of Food Science and Technology, 42, 790-798.

  • Dermesonlouoglou, E.K., Giannakourou, M.C., Taoukis, P.S. (2007). Kinetic modelling of the degradation of quality of osmo-dehydrofrozen tomatoes during storage. Food Chemistry, 103(3), 985-993.

  • Dermesonlouoglou, E.K., Giannakourou, M.C., Taoukis, P.S. (2007). Stability of dehydrofrozen tomatoes pretreated with alternative osmotic solutes. Journal of Food Engineering, 78(1), 272-280.

  • Giannakourou, M.C., Koutsoumanis, K., Nychas, G.J.E., Taoukis, P.S. (2005).  Modelling and Reduction of Risk of Fresh Pork Products with SMAS: a TTI Based Chill Chain Management System.  Acta Hort., 674, 57-62.

  • Taoukis, P.S., Giannakourou, M.C., Koutsoumanis, K., Bakalis, S.  (2005). Modelling the Effect of House Hold Chilled Storage Conditions on the Risk Distribution of Meat Products. Acta Hort., 674, 435-440.

  • Dermesonlouoglou, E.K., Giannakourou, M.C., Bakalis, S., Taoukis, P.S. (2005). Mass Transport Properties of Watermelon Tissue in Osmotic Solutions and Effect of Osmotic Dehydration on Frozen Watermelon Quality. Acta Hort., 674, 481-488.

  • Giannakourou, M.C., Koutsoumanis, K., Nychas, G.J.E., Taoukis, P.S. (2005). Field evaluation of the applicationof time temperature integrators for monitoring fish quality in the chill chain. Journal of Food Microbiology, 102, 323-326.

  • Polydera, A.C., Stoforos, N.G., Taoukis, P.S. (2005). Quality degradation kinetics of pasteurised and high pressure processed fresh Navel orange juice: Nutritional parameters and shelf life, Innovative Food Science and Emerging Technologies, 6, 1-9.

  • Koutsoumanis, K, Taoukis, P.S., Nychas, G.J.E. (2005). Development of a Safety Monitoring and Assurance System (SMAS) for chilled food products. International Journal of Food Microbiology, 100, 253-260.

  • Polydera, A.C., Stoforos, N.G., Taoukis, P.S. (2005). Effect of high hydrostatic pressure treatment on post processing antioxidant activity of fresh Navel orange juice. Food Chemistry, 91, 495-503.

  • Polydera, A.C., Stoforos, N.G., Taoukis, P.S. (2004). The effect of storage on the antioxidant activity of reconstituted orange juice which had been pasteurised by high pressure or heat. International Journal of Food Science and Technology, 39, 783-791.

  • Polydera, A.C., Galanou, E., Stoforos, N.G., Taoukis, P.S. (2004). Inactivation kinetics of pectin methylesterase of Greek Navel orange juice as a function of high hydrostatic pressure and temperature process conditions. Journal of Food Engineering 62(3), 291-298.

  • Giannakourou, M.C., Taoukis, P.S. (2003). Stability of dehydrofrozen green peas pretreated with non-conventional osmostic agents.  Journal of Food Science, 68(6), 2002-2010.

  • Giannakourou, M.C., Taoukis, P.S. (2003). Kinetic modelling of Vitamin C loss in frozen green vegetables at variable storage conditions. Food Chemistry, 83, 33-41.

  • Mallidis, C., Galiatsatou, P., Taoukis, P.S., Tassou, C.  (2003). The kinetic evaluation of the use of high hydrostatic pressure to destroy Lactobacillus plantarum and Lactobacillus brevis. International Journal of Food Science and Technology, 38, 579-585.

  • Mallidis, C.G., Galiatsatou, P., Taoukis, P., Tassou, C.C. (2003). High-pressure destruction kinetics of L. plantarum and L. brevis isolated from traditional Greek salads.   Journal of the Science of Food and Agriculture, 38, 579-585.

  • Polydera, A.C., Stoforos, N.G., Taoukis, P.S. (2003). Comparative shelf life study and vitamin C loss kinetics in pasteurised and high pressure processed reconstituted orange juice. Journal of Food Engineering, 60, 21-29.

  • Giannakourou, M.C., Taoukis, P.S. (2003). Application of a TTI-based distribution management system for quality optimisation of frozen vegetables at the consumer end. Journal of Food Science, 68(1), 201-209.

  • Giannakourou, M.C., Taoukis, P.S. (2002). Systematic application of Time Temperature Integrators as tools for control of frozen vegetable quality. Journal of Food Science, 67(6), 2221-2228.

  • Koutsoumanis, K, Giannakourou, M.C., Taoukis, P.S., Nychas, G.J.E. (2002). Application of shelf life decision system (SLDS) to marine cultured fish quality. International Journal of Food Microbiology, 73, 375-382.

  • Stoforos, N.G., Crelier, S., Robert, M.C., & Taoukis, P.S. (2002). Kinetics of tomato pectin methylesterase inactivation by temperature and high pressure. Journal of Food Science, 67(3), 1026-1031.

  • Giannakourou, M.C., Koutsoumanis, K., Dermesonlouoglou, E., Taoukis, P.S. (2001). Applicability of the intelligent shelf life dicision system for control of nutritional quality of frozen vegetables. Acta Hort., 566, 275-280.

  • Giannakourou, M.C., Koutsoumanis, K., Nychas, G.J.E., Taoukis, P.S. (2001). Development and assessment of an intelligent shelf life decision system for quality optimisation of the food chill chain. Journal of Food Protection, 64(7), 1051-1057.

  • Koutsoumanis, K., Taoukis, P.S., Drosinos, E.H., Nychas, G.J.E. (2000).  Applicability of an Arrhenius model for the combined effect of temperature and CO2 Packaging on the spoilage microflora of fish. Applied and Environmental Microbiology, 66(8), 3528-3534.

  • Taoukis, P.S., Koutsoumanis, K., Nychas, G.J.E. (1999). Use of Time Temperature Integrators and Predictive Modelling for Shelf Life Control of Chilled Fish under Dynamic Storage Conditions.  International Journal of Food Microbiology, 53, 21-31.

  • Stolt, M, Stoforos, N.G., Taoukis, P.S., Autio, K. (1999). Evaluation and modelling of rheological properties of high pressure treated waxy maize starch dispersions. Journal of Food Engineering, 40, 293-298.

  • Taoukis, P.S., Bili, M., Gianakourou, M. (1998). Application of shelf life modelling of chilled salad products to a TTI based distribution and stock rotation system. Acta Hort., 466, 131-140.

  • Stoforos, N.G., Taoukis, P.S. (1998). A theoretical procedure for using multiple response time-temperature integrators for the design and evaluation of thermal processes. Food Control, 9(5), 279-287.

  • Koutsoumanis, K., Lampropoulou, K., Taoukis, P.S., Nychas, G.J. (1998). Modelling the effect of oregano (Origanum vulgare) essential oil on the death/survival of salmonella enteritidis in homemade tarama salad. Acta Horticulturae, 476, 171-178.

  • Koutsoumanis, K., Tassou, C., Taoukis, P., Nychas, G.J. (1998).  Modelling the effectiveness of a natural antimicrobial on Salmonella enteritidis as a function of concentration, temperature and pH using conductunce measurements. Journal of Applied Microbiology, 84, 981

  • Tsoka, S., Taoukis, P.S., Christakopoulos, P., Kekos, D., Makris, B.J. (1998).  Time temperature intergration for chilled food shelf life monitoring using enzyme-substrate systems. Food Biotechnology, 12(1&2), 139-155.

  • Labuza, T.P., Lillemo, J., Taoukis, P. (1992). Inhibition of polyphenol oxidase by proteolytic enzymes. Fruit Processing (Supplement to FLUSSIGES OBST Jg. 59 Heft 1/92), 9-13.

  • Labuza, T. P., Fu, B., Taoukis, P.S. (1992). Prediction for Shelf Life and Safety of Minimally Processed CAP/MAP Chilled Foods: A Review. Journal of Food Protection, 55, 741-750.

  • Fu, B., Taoukis, P.S., Labuza, T.P. (1992). Theoretical design of a variable activation energy time-temperature integrator for prediction of food or drug shelf life. Drug Development and Industrial Pharmacy, 18(8), 829-850.

  • Sherlock, M., Fu, B., Taoukis P.S., Labuza, T. P. (1991). A systematic evaluation of time temperature indicators for use as consumer tags. Journal of Food Protection, 54(11), 885-889.

  • Taoukis, P.S., Fu, B., Labuza, T.P. (1991). Time-Temperature Indicators. Food Technology, 45(10), 70-82.

  • Fu, B., Taoukis, P.S., Labuza, T. P. (1991). Predictive Microbiology for monitoring spoilage of dairy products with time temperature indicators. Journal of Food Science, 56(5), 1209-1215.

  • Taoukis, P. S., Labuza, T. P., Francis, R. C. (1991). Time Temperature Indicators as Food Quality Monitors. Food Packaging Technology, ASTM STP 1113, 51-63. ASTM (American Society of Testing and Materials), Philadelphia.

  • Pecek, C., Warthesen, J., Taoukis, P. (1990). A Kinetic Model for the Equilibration of Isomeric β–carotenes. Journal of Agricultural αnd Food Chemistry, 38, 41-45.

  • Taoukis, P.S., Labuza, T.P., Lillemo, J.H., Lin, S. (1990). Inhibition of Shrimp Melanosis (Black Spot) by Ficin. Lebensmittel Wissenschaft und Technologie, 23, 52-54.

  • Taoukis, P. S., Labuza, T. P.  (1989). Reliability of Time - Temperature indicators as food quality monitors under non isothermal conditions. Journal of Food Science, 54(4), 789-792.

  • Taoukis, P. S., Labuza, T. P. (1989). Applicability of Time - Temperature indicators as shelf-life monitors of food products. Journal of Food Science, 54(4), 783-788.

  • Taoukis, P., Davis, E. A., Gordon, J., Talmon, Y. (1987). Mathematical Modeling of Microwave Thawing by the Modified Isotherm Migration Method. Journal of Food Science, 52(2), 455-463.

  • Dermesonlouoglou, E., Taoukis, P. (2020). Dehydration Technologies and Processing of Goji Berries. Chapter 14. In: Phytochemicals in Goji Berries: Application in Functional Foods, Edited by Xingyian Ye, Yueming Jiang. Functional Foods and Nutraceutical Series. CRC Press, p. 305-330.

  • Tsevdou, M., Gogou, E., Taouks, P. (2019). High hydrostatic pressure processing of foods. Chapter 4, In: Green Food Processing Techniques: Preservation, Transformation and Extraction, Edited by E. Vorobiev and F. Chemat. Elsevier, p. 87-138.

  • Dermesonlouoglou, E., Taoukis, P., Giannakourou, M. (2017). Osmotic Dehydration and Combined Processes for Tissue Modification and Selective Ingredient Impregnation and Encapsulation. Chapter 6. In: Thermal and Nonthermal Encapsulation Methods, Edited by Magdalini Krokida. Advances in Drying Science and Technology. CRC Press, p. 173-202.

  • E. Gogou and P. Taoukis. (2016). High‐Pressure Process Design and Evaluation. In: Handbook of Food Processing: Food Preservation and Food Manufacturing, C. Tzia and Th. Varzakas (Eds.), CRC Press, Taylor & Francis Group, Boca Raton, USA. Chapter 11: 417‐442.

  • Taoukis P., Tsironi T. (2016). Smart Packaging for Monitoring and Managing Food and Beverage Shelf Life, Chapter 5. In: The Stability and Shelf Life of Food, P. Subramaniam (Ed.) Woodhead Publishing Limited, p. 141-168.

  • Taoukis P.S., Gogou E., Tsironi T., Giannoglou M., Dermesonlouoglou E., Katsaros G. (2016). Food Cold Chain Management and Optimization. In: Emerging and Traditional Technologies for Safe, Healthy and Quality food. Nedovic, V., Raspor, P., Levic, J., Saponjac, V.T, Barbosa-Canovas, G.V. (Eds.) Springer, Springer Science+Business Media. Ch.16, p.285-312.

  • Gogou E., Taoukis P. (2015). High-Pressure Process Design and Evaluation. In: Handbook of Food Processing Vol.1: Food Preservation, Varzakas T., Tzia C. (Eds.), CRC Press, Taylor & Francis Group, Boca Raton, FL, USA. Chapter 11, p. 415-437. 

  • Katsaros G., Taoukis P. (2015). “New / Innovative Technologies” In: Food Engineering Handbook Vol.1: Food Process Engineering, , Ed. Varzakas T., Tzia C., CRC Press, CRC Press, Taylor & Francis Group, Boca Raton, FL, USA. Chapter 15, p. 589-622.

  • Taoukis P.S., Tsironi T.N., Giannakourou M.C. (2015). Reaction Kinetics, Chapter 15. In: Food Engineering Handbook: Food Engineering Fundamentals, T. Varzakas and C. Tzia (Eds.) CRC Press, Taylor & Francis, p. 529-569

  • Katsaros G., Alexandrakis Z., Taoukis P. (2014). High Pressure Processing of Foods: Technology and Applications. In: Handbook of Food Processing Vol.1: Food Preservation, Varzakas T., Tzia C. (Eds.), CRC Press, Taylor & Francis, Ch. 12. p. 443-468

  • Taoukis P.S., Tsironi T.N. (2013). Novel methods for shelf life extension and management of fish products in the chill chain, Chapter 30. In: Aspects of Mediterranean Marine Aquaculture, P. Angelidis (Ed.), Blue Crab PC Publisher, Chalastra, Greece, p. 549-558

  • Taoukis P.S., Giannakourou M.C., Tsironi T.N. (2012). Monitoring and Control of the Cold Chain. In: Handbook of Frozen Food Processing and Packaging, Second Edition, Da-Wen Sun (Ed.), CRC  Press, Taylor & Francis, Ch. 14, p. 279-309.

  • Valdramidis, V.P., Taoukis, P.S., Stoforos, N.G., Van Impe, J.F.M. (2012). Modeling the Kinetics of Microbial and Quality Attributes of Fluid Food During Novel Thermal and Non-Thermal Processes, In: P.J. Cullen, Brijesh K. Tiwari and Vasilis Valdramidis, Editor(s), Novel Thermal and Non-Thermal Technologies for Fluid Foods, Academic Press, San Diego, Chapter 14, p. 433-471.

  • Taoukis P.S. (2011). Smart packaging for monitoring and managing food and beverage shelf life. In: Food and Beverage Stability and Shelf Life, Kilcast, D. and Subramaniam, P. (ed.), Woodhead Publishing, Cambridge UK, Ch. 9, p. 303-322.

  • Taoukis, P.S. (2010). Commercialization of active food packaging (Time-Temperature Integrators- TTI).  In: Case studies in novel food processing technologies.  Eds. C. Doona, K. Kustin and F. Feeherry.  Ch.28.  Woodhead Publishing Limited, Cambridge, UK.  

  • Taoukis, P.S. (2008). Application of Time–Temperature Integrators for Monitoring and Management of Perishable Product Quality in the Cold Chain. In: Smart Packaging Technologies for Fast Moving Consumer Goods. Edited by Joseph Kerry and Paul Butler  2008 John Wiley & Sons, Ltd

  • Taoukis, P.S., Smolander, M. (2008). Biobased intelligent food packaging. In: Environmentally compatible food packaging. Ed.  E. Chiellini. Woodhead Publishing Limited, Cambridge, England and CRC Press LLC, Boca Raton, FL ,  USA  p. 439-452.

  • Giannakourou, M.C., Taoukis, P.S.  (2007). Reaction kinetics. In: Handbook of Food and Bioprocess Modeling. Eds. S. Sablani, M.S. Rahman, A. Datta and A.S. Mujumdar. Marcel Dekker, Inc., New York.

  • Taoukis, P.S. (2007).  Use of Time-Temperature Integrators for Shelf-Life Management.  In: Encyclopedia of Agricultural, Food and Biological Engineering.  Ed. D. Heldman, Marcel Dekker, Inc., New York.

  • Taoukis, P.S., Richardson, M., (2007).  Principles of Intermediate-Moisture Foods and Related Technology. In: Water Activity in Foods: Fundamentals and Applications Eds. G.V. Barbosa-Cánovas, A.J. Fontana Jr., S.J. Schmidt, and T.P. Labuza. ISUP, Inc. Blackwell Publishing, Ames, Iowa, USA.

  • Bakalis, S., Taoukis, P.S. (2006).  Risk assessment models for microbiological food safety.   In: Encyclopedia of Agricultural, Food and Biological Engineering.  Ed. D. Heldman, Marcel Dekker, Inc., New York.  

  • Giannakourou, M.C., Taoukis, P.S., Nychas, G.J.E. (2006). Monitoring and control of the cold chain. In: Handbook of Frozen Food Processing and Packaging, D.W. Sun (Ed.), Chapter 14, Marcel Dekker Inc. New York, p. 279-311.

  • Kalamaki, M.S., Stoforos, N.G., Taoukis, P.S. (2006).  Pectic enzymes in tomatoes.  In: Food Biochemistry and Food Processing. Y.H. Hui and W. K. Nip (Eds.) Blackwell Publishing Prof., Ames, Iowa, USA. Ch. 12, p. 271-292.

  • Koutsoumanis, K., Taoukis, P.S. (2005).  Meat safety in refrigerated storage and transport: Modeling and management. In: Improving the safety of fresh meat. J. Sofos (Ed.). Woodhead Publishing Limited, Cambridge, UK and CRC Press LLC, Baca Raton FL, USA, Ch 23, p. 503-562.

  • Stoforos, N.G., Taoukis, P.S. (2006).  Heat Processing: Time-Temperature combinations. In: Handbook of Food Technology and Food Engineering, vol.3 Y.H. Hui (Ed.), Marcel Dekker Inc. New York, Ch. 109, p. 109-1 to 109-16.

  • Dermesonlouoglou, E.D., Giannakourou, M.C., Taoukis, P.S. (2005).  Shelf-Life Prediction and Management of Frozen Strawberries with Time Temperature Integrators (TTI). In: Food Flavor and Chemistry: Exploration into the 21st Century. C-T. Ho, C.J. Mussinan, E. Tratras Contis (Eds.) Published by Royal Society of Chemistry (RSC), UK.  Proceedings of the 11th International Flavor Conference, Samos. Greece. 29 June- 2 July 2004, p. 459-472.

  • Taoukis, P.S., Giannakourou, M.C. (2004). Temperature and food stability: analysis and control. In: Understanding and measuring the shelf-life of food, R. Steele (Ed.), Woodhead Publishing Ltd, Cambridge, England and CRC Press LLC, Boca Raton FL, USA, Ch. 3,   p. 42-68.

  • Taoukis, P.S., Labuza, T.P. (2003). Time-Temperature Indicators (TTIs).  In: Novel Food Packaging Techniques.  R. Ahvenainen, editor.  Woodhead Publishing Limited, Cambridge, UK and CRC Press LLC, Baca Raton FL, USA, Ch 6.  p. 103-126.

  • Taoukis, P.S. (2003).  Q10.   In: Encyclopedia of Agricultural, Food and Biological Engineering.  Ed. D. Heldman, Marcel Dekker, Inc., New York.

  • Taoukis, P.S. (2001). Modelling the use of time-temperature indicators in distribution and stock rotation. In: Tijkskens LMM, Hertog MLATM, Nicolaï BM, editors. Food process modelling. Woodhead Publishing Limited, Cambridge, UK and CRC Press LLC, Baca Raton FL, USA, Ch. 19, p. 402-432.

  • Bili, M., Taoukis, P.S. (1998). Evaluation of shelf life of flavored dehydrated products using accelerated shelf life testing and the Weibull Hazard sensory analysis. In: Food Flavors: Formation, Analysis and Packaging Influences (Proceedings of the 9th International Flavor Conference. George Charalambous Memorial Symposium, Limnos, Greece, 1-4 July, 1997), Contis, E.T., Ho, C.-T., Mussinan, C. J., Parliment, T. H., Shahidi, F., Spanier, A.M. (Eds.), Developments in Food Science 40, Elsevier Science B.V., Amsterdam, Netherlands, p. 627-637.

  • Taoukis, P., Labuza, T.P., Saguy, I. (1997). Kinetics of Food Deterioration and Shelf-Life prediction. In: "THE HANDBOOK OF FOOD ENGINEERING PRACTICE", K.J. Valentas, E. Rotstein, R. P. Singh (ed.), CRC Press, Chapter 10,  p. 361-403.

  • Taoukis, P., Labuza, T.P. (1996). “Summary: Integrative Concepts” (Shelf-life testing and modelling). In: "FOOD CHEMISTRY", 3rd Edition, O. Fennema (editor), Marcel Dekker, New York, Chapter 17, p. 1013-1042.

  • Labuza, T.P., Taoukis, P.S. (1990). The Relationship between Processing and Shelf Life. In: Foods for the 90’s, Birch, G. G., Campbell-Platt, G., and Lindley, M. G. (eds), Developments Series,. Elsevier Applied Science Publishers. London and New York., Ch. 6, p. 73-105. 

  • Taoukis, P.S., Reineccius, G.A. Labuza, T.P. (1990). Application of Time-Temperature Indicators to Monitor Quality of Flavored Products., In: Flavors and Off-Flavors ΄89, G. Charalambus (Ed.), Developments in Food Science Series, Elsevier Applied Science Publishers. London and New York., p. 385-398.

  • Taoukis, P. S., El Meskine, A., Labuza, T.P. (1988).  Moisture Transfer and Shelf Life of Packaged Foods. In: Food and Packaging Interactions, J. H. Hotchkiss (Ed.) ACS Symposium Series No. 365, Chapter 19, p. 243-261.

  • Taoukis, P.S., Breene, W.M., Labuza, T.P. (1988). Intermediate-Moisture Foods. In: Advances in Cereal Science and Technology, Vol. IX, Y. Pomeranz (ed), , American Association of Cereal Chemists, St. Paul, MN, Chapter 4, p. 91-128.

Books
  • Advances in Food Process Engineering Research and Applications. Editors: Yanniotis, S. Taoukis, P., Stoforos, N. Karathanos, V. Springer New York 2013. ISBN 978-1-4614-7905-5, ISBN 978-1-4624-7906-2 (eBook) DOI 10.1007/978-1-4614-7906-2, p. 1-677
Patents
  • Taoukis, P. S., T. P. Labuza, J. H. Lillemo and S. Lin (1990), "Heat Denatured Protease For Preserving Foods" U.S. Patent application filed April 1990, Serial No. 07/517,629 Continuation - in - Part of "Inhibition of Enzymatic Browning", U.S. Patent filed May 1988, Serial No. 197,038.
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