Extra Virgin Olive Oil (EVOO): Quality, Safety, Authenticity, and Adulteration by Theodoros Varzakas

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Microbiology of Fermented Foods and Beverages by Theodoros Varzakas

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Implementation of Chemometrics and Other Techniques as Means of Authenticity and Traceability to Detect Adulteration in Foods for the Protection of Human Health by Theodoros Varzakas

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Global Food Security and Sustainability Issues: The Road to 2030 from Nutrition and Sustainable Healthy Diets to Food Systems Change by Theodoros Varzakas, Slim Smaoui

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Diet and Oral Health Coaching Methods and Models for the Independent Elderly by Maria Antoniadou, Theodoros Varzakas

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Advances in Food Processing (Food Preservation, Food Safety, Quality and Manufacturing Processes) by Theodoros Varzakas, Panagiotis Tsarouhas

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Editorial: Special Issue “Microbial Diversity of Fermented Food” by Maria Antoniadou, Theodoros Varzakas

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Aromatic Plants: Antioxidant Capacity and Polyphenol Characterisation by Charalampos Proestos, Theo Varzakas

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New Insights in Oral Health and Diets by Maria Antoniadou, Theodoros Varzakas

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Scientific Insights and Technological Advances in Gluten-Free Product Development by Maria Papageorgiou, Theodoros Varzakas

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Frontiers on Sustainable Food Packaging by Rui M. S. Cruz, Theodoros Varzakas

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Advances in Occurrence, Importance, and Mycotoxin Control Strategies: Prevention and Detoxification in Foods by Sofia Agriopoulou, Eygenia Stamatelopoulou, Theodoros Varzakas

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Comparison and Discrimination of Two Major Monocultivar Extra Virgin Olive Oils in the Southern Region of Peloponnese, According to Specific Compositional/Traceability Markers by Vasiliki Skiada, Panagiotis Tsarouhas, Theodoros Varzakas

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Advances, Applications, and Comparison of Thermal (Pasteurization, Sterilization, and Aseptic Packaging) against Non-Thermal (Ultrasounds, UV Radiation, Ozonation, High Hydrostatic... by Viola Chiozzi, Sofia Agriopoulou, Theodoros Varzakas

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Plant Food Residues as a Source of Nutraceuticals and Functional Foods by Theodoros Varzakas, George Zakynthinos, Francis Verpoort

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Advances in Analysis and Detection of Major Mycotoxins in Foods by Sofia Agriopoulou, Eygenia Stamatelopoulou, Theodoros Varzakas

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High Protein Substitutes for Gluten in Gluten-Free Bread by Adriana Skendi, Maria Papageorgiou, Theodoros Varzakas

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Sickle Cell Disease Update: New Treatments and Challenging Nutritional Interventions by Victoria Bell, Theodoros Varzakas, Theodora Psaltopoulou, Tito Fernandes

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Probiotics, Prebiotics, Synbiotics and Dental Caries. New Perspectives, Suggestions, and Patient Coaching Approach for a Cavity-Free Mouth by Markos Amargianitakis, Maria Antoniadou, Christos Rahiotis, Theodoros Varzakas

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Case Studies of Small-Medium Food Enterprises around the World: Major Constraints and Benefits from the Implementation of Food Safety Management Systems by Jocelyn C. Lee, Marina Neonaki, Athanasios Alexopoulos, Theodoros Varzakas

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