| 1 |
An approach to turn olive mill wastewater into a valuable food by-product based on spray drying in dehumidified air using drying aids
Chasekioglou AN, Goula AM, Adamopoulos KG, Lazarides HN
Powder Technology, 311, 376, 2017 |
| 2 |
Integrated processes can turn industrial food waste into valuable food by-products and/or ingredients: The cases of olive mill and pomegranate wastes
Goula AM, Lazarides HN
Journal of Food Engineering, 167, 45, 2015 |
| 3 |
Modeling of mass and heat transfer during combined processes of osmotic dehydration and freezing (Osmo-Dehydro-Freezing)
Goula AM, Lazarides HN
Chemical Engineering Science, 82, 52, 2012 |
| 4 |
On the direct osmotic concentration of liquid foods. Part I: Impact of process parameters on process performance
Dova MI, Petrotos KB, Lazarides HN
Journal of Food Engineering, 78(2), 422, 2007 |
| 5 |
On the direct osmotic concentration of liquid foods: Part II. Development of a generalized model
Dova MI, Petrotos KB, Lazarides HN
Journal of Food Engineering, 78(2), 431, 2007 |
| 6 |
Edible coating and counter-current product/solution contacting: A novel approach to monitoring solids uptake during osmotic dehydration of a model food system
Lazarides HN, Mitrakas GE, Matsos KI
Journal of Food Engineering, 82(2), 171, 2007 |
| 7 |
On the use of edible coatings to monitor osmotic dehydration kinetics for minimal solids uptake
Matuska M, Lenart A, Lazarides HN
Journal of Food Engineering, 72(1), 85, 2006 |
| 8 |
Osmotic concentration of liquid foods
Petrotos KB, Lazarides HN
Journal of Food Engineering, 49(2-3), 201, 2001 |
| 9 |
Apparent mass diffusivities in fruit and vegetable tissues undergoing osmotic processing
Lazarides HN, Gekas V, Mavroudis N
Journal of Food Engineering, 31(3), 315, 1997 |
| 10 |
Kinetics of osmotic dehydration of a highly shrinking vegetable tissue in a salt-free medium
Lazarides HN, Mavroudis NE
Journal of Food Engineering, 30(1), 61, 1996 |
