C. Katsaboxakis

Heat resistance of Monascus ruber ascospores isolated from thermally processed green olives of the Conservolea variety.

G. Nychas, Efstathios Z Panagou, C. Katsaboxakis, 2002, International journal of food microbiology.

Effect of different brining treatments on the fermentation of cv. Conservolea green olives processed by the Spanish-method.

Efstathios Z Panagou, C. Katsaboxakis, 2006, Food microbiology.

Induced lactic acid fermentation of untreated green olives of the Conservolea cultivar by Lactobacillus pentosus

Efstathios Z Panagou, C. Tassou, C. Katsaboxakis, 2003 .

Organoleptic, microbiological and physicochemical changes of dry-salted olives of Thassos variety stored under different conditions

A. M. Spanier, Efstathios Z Panagou, Chi-Tang Ho, 2001 .

Effect of calcium chloride on mechanical properties and microbiological characteristics of cv.Conservolea naturally black olives fermented at different sodium chloride levels

Efstathios Z Panagou, M. Parker, K. Waldron, 2007 .

Effect of thermal processing on the texture of canned apricots

C. Mallidis, C. Katsaboxakis, 2002 .

Thermal treatment of aseptically processed tomato paste

C. Mallidis, G. Balatsouras, C. Katsaboxakis, 2007 .