H. Lazarides

发表

Olive Mill Wastewater Treatment

Evagelia Tsagaraki, H. Lazarides, K. Petrotos, 2007 .

Mass transfer kinetics during osmotic preconcentration aiming at minimal solid uptake

H. Lazarides, E. Katsanidis, A. Nickolaidis, 1995 .

Drying and Shrinkage Kinetics of Solid Waste of Olive Oil Processing

H. Lazarides, A. Goula, Athanasios N. Chasekioglou, 2015 .

Freeze/thaw effects on mass transfer rates during osmotic dehydration

H. Lazarides, N. Mavroudis, 1995 .

Sorption changes induced by osmotic preconcentration of apple slices in different osmotic media

H. Lazarides, E. Katsanidis, A. Nickolaidis, 1995 .

An approach to turn olive mill wastewater into a valuable food by-product based on spray drying in dehumidified air using drying aids

H. Lazarides, A. Goula, Athanasios N. Chasekioglou, 2017 .

Advances in osmotic dehydration

V. Gekas, A. Chiralt, A. Lenart, 1999 .

Osmotic treatments: A tool to improve quality attributes and promote energy savings

H. Lazarides, G. E. Mitrakas, 2008 .

Fouling Analysis and Performance of Tubular Ultrafiltration on Pretreated Olive Mill Waste Water

H. Lazarides, Evangelia V. Tsagaraki, 2012, Food and Bioprocess Technology.

Sustainability and Ethics Along the Food Supply Chain

H. Lazarides, A. Goula, 2018 .

On the use of edible coatings to monitor osmotic dehydration kinetics for minimal solids uptake

A. Lenart, H. Lazarides, M. Matuska, 2006 .

Kinetics of osmotic dehydration of a highly shrinking vegetable tissue in a salt-free medium

H. Lazarides, N. E. Mavroudis, 1996 .

Apparent mass diffusivities in fruit and vegetable tissues undergoing osmotic processing

Vassilis Gekas, V. Gekas, H. Lazarides, 1997 .

Challenges and Opportunities for the community of Food Sciences to contribute Towards a Society of Healthier Consumers and a Better World

H. Lazarides, 2012 .

Integrated processes can turn industrial food waste into valuable food by-products and/or ingredients: The cases of olive mill and pomegranate wastes

Athanasia M. Goula, Harris N. Lazarides, H. Lazarides, 2015 .

Ethanol production from deproteinized whey by Saccharomyces cerevisiae cells entrapped in different immobilization matrices

H. Lazarides, T. Roukas, P. Kotzekidou, 1991 .

On the direct osmotic concentration of liquid foods: Part II. Development of a generalized model

H. Lazarides, K. Petrotos, Konstantinos Petrotos, 2007 .

Edible coating and counter-current product/solution contacting: A novel approach to monitoring solids uptake during osmotic dehydration of a model food system

H. Lazarides, G. E. Mitrakas, K. I. Matsos, 2007 .

Reasons and Possibilities to Control Solids Uptake during Osmotic Treatment of Fruits and Vegetables

H. Lazarides, 2001, Osmotic Dehydration & Vacuum Impregnation.

Impact of edible coating with or without anti-microbial agent on microbial growth during osmotic dehydration and refrigerated storage of a model plant material

K. Koutsoumanis, H. Lazarides, G. E. Mitrakas, 2008 .

Modeling of mass and heat transfer during combined processes of osmotic dehydration and freezing (Osmo-Dehydro-Freezing)

H. Lazarides, A. Goula, 2012 .

Microbial stability and survival of pathogens in an intermediate moisture meat product

H. Lazarides, P. Kotzekidou, 1991 .

Osmotic concentration of liquid foods

H. Lazarides, K. Petrotos, Konstantinos Petrotos, 2001 .

Ethanol production from deproteinized whey byβ-galactosidase coimmobilized cells ofSaccharomyces cerevisiae

H. Lazarides, T. Roukas, 2005, Journal of Industrial Microbiology.

Hunger and obesity: Is this the best we – food scientists/engineers - can offer to the world community in the 21st century?

H. Lazarides, 2011 .