Development of an Emotion Lexicon in Greek for the Self-Report and Measurement of Emotions Elicited by Foods by Malamatenia Panagiotou, Konstantinos Gkatzionis

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Do Social Media Likes Affect Food Consumption? by Maria Mamalikou, Konstantinos Gkatzionis, Malamatenia Panagiotou

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Valorization of Agro-Industrial Wastes and Residues through the Production of Bioactive Compounds by Macrofungi in Liquid State Cultures: Growing Circular Economy by Sotirios Pilafidis, Panagiota Diamantopoulou, Konstantinos Gkatzionis, Dimitris Sarris

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Impact of Environmental Stresses on the Antibacterial Activity of Graphene Oxide (GO) Nanoparticles against <i>P. putida</i> Biofilms by Hussam Fallatah, Tim Overton, Hanene Ali-Boucetta, Konstantinos Gkatzionis

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The Development of Novel Edible Films from Single-Cell Protein Produced by the Biotechnological Valorization of Cheese Whey by Danai Ioanna Koukoumaki, Seraphim Papanikolaou, Zacharias Ioannou, Konstantinos Gkatzionis, Dimitris Sarris

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The Effect of Bacteria on the Stability of Microfluidic-Generated Water-in-Oil Droplet by Nur Suaidah Mohd Isa, Hani El Kadri, Daniele Vigolo, Konstantinos Gkatzionis

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Cross-Cultural Perspectives on Insect-Based Foods: Insights from Consumers in Greece and Ireland by Leocardia Ranga, Malamatenia Panagiotou, Francesco Noci, Maria Charalampidou, Konstantinos Gkatzionis, Maria Dermiki

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Submerged cultivation of selected macro-fungi to produce mycelia rich in β-glucans and other bioactive compounds, valorizing side streams of the food industry by Sotirios Pilafidis, Erminta Tsouko, Glykeria Sougleri, Panagiota Diamantopoulou, Konstantinos Gkatzionis, Zacharias Ioannou, Dimitris Sarris

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Key Drivers of Consumption, Conceptual, Sensory, and Emotional Profiling of Cheeses Based on Origin and Consumer Familiarity: A Case Study of Local and Imported Cheeses in Greece by Malamatenia Panagiotou, Efstathios Kaloudis, Danai Ioanna Koukoumaki, Vasiliki Bountziouka, Evangelia Giannakou, Margarita Pandi, Konstantinos Gkatzionis

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Potential cultured meat consumers in Greece: Attitudes, motives, and attributes shaping perceptions by Stergios Melios, Konstantinos Gkatzionis, Jingjing Liu, Marie-Pierre Ellies-Oury, Sghaier Chriki, Jean-Francois Hocquette

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Understanding the Application of Emulsion Systems for Bacterial Encapsulation and Temperature-Modulated Release by Nur Suaidah Mohd Isa, Hani El Kadri, Daniele Vigolo, Nur Farra Adlina Mohamed Zakhari, Konstantinos Gkatzionis

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Production of functional crackers based on non-conventional flours. Study of the physicochemical and sensory properties by Konstantinos Giannoutsos, Achilleas Panagiotis Zalidis, Danai Ioanna Koukoumaki, George Menexes, Ioannis Mourtzinos, Dimitris Sarris, Konstantinos Gkatzionis

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Novel Foods and Neophobia: Evidence from Greece, Cyprus, and Uganda by Paraskevi Tsimitri, Anastasios Michailidis, Efstratios Loizou, Fani Th Mantzouridou, Konstantinos Gkatzionis, Ediriisa Mugampoza, Stefanos A. Nastis

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Study of the Total Phenolic Content, Total Antioxidant Activity and In Vitro Digestibility of Novel Wheat Crackers Enriched with Cereal, Legume and Agricultural By-Product Flours by Despina Chatziharalambous, Chrysoula Kaloteraki, Panagiota Potsaki, Olga Papagianni, Konstantinos Giannoutsos, Danai I. Koukoumaki, Dimitris Sarris, Konstantinos Gkatzionis, Antonios E. Koutelidakis

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Effect of Wheat Replacement by Pulse Flours on the Texture, Color, and Sensorial Characteristics of Crackers: Flash Profile Analysis by Danai Ioanna Koukoumaki, Konstantinos Giannoutsos, Putu Virgina Partha Devanthi, Panagiotis Karmiris, Sophia Bourni, Anastasia Monemvasioti, Vassiliki Psimouli, Dimitris Sarris, Konstantinos Gkatzionis

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