Z. Alexandrakis

Comparative Structural Changes and Inactivation Kinetics of Pectin Methylesterases from Different Orange Cultivars Processed by High Pressure

P. Taoukis, P. Katapodis, G. Katsaros, 2014, Food and Bioprocess Technology.

High-Pressure Processing of Foods

P. Taoukis, G. Katsaros, Z. Alexandrakis, 2015 .

Kinetic Assessment of High Pressure Inactivation of Different Plant Origin Pectinmethylesterase Enzymes

P. Taoukis, G. Katsaros, Z. Alexandrakis, 2017, Food Engineering Reviews.

Shelf-life evaluation of virgin olive oil extracted from olives subjected to nonthermal pretreatments for yield increase

S. Toepfl, P. Taoukis, V. Andreou, 2017 .

The hurdle effect of osmotic pretreatment and high‐pressure cold pasteurisation on the shelf‐life extension of fresh‐cut tomatoes

M. Giannakourou, P. Taoukis, V. Andreou, 2017 .

Effect of high pressure on structural modifications and enzymatic activity of a purified X-prolyl dipeptidyl aminopeptidase from Streptococcus thermophilus.

P. Taoukis, P. Katapodis, G. Katsaros, 2018, Food chemistry.