Today, many projects are progressing around the world, whereas the publication of several scientific articles, the obtainment of related patents and the organization of congresses field have emerged a wealth of literature.
Our experts are recognised as thought leaders and key innovators in the field of food waste recovery. Most of them are conducting research in a regular base as well as develop common publications and dissemination activities in high impact scientific journals, books, conferences and media organizations.
Examples of articles published by our experts are:
Sarfarazi, M., Jafari, S.M., Rajabzadeh, G., & Galanakis, C.M. Evaluation of microwave-assisted extraction technology for separation of bioactive components of saffron (Crocus sativus L.). Industrial Crops and Products, Article in Press.
Nagarajan, J., Prasad, N.K., Ramakrishnan, N.R., Raghunandan, M.E., Galanakis, C.M., Wei, O.C. (2019). A facile water-induced complexation of lycopene and pectin from pink guava byproduct: Extraction, characterization and kinetic studies. Food Chemistry, 296, 47-55.
Ucak, I., Gokoglu, N., Kiessling, M., Toepfl, S., & Galanakis, C.M. (2019). Inhibitory effects of high pressure treatment on microbial growth and biogenic amine formation in marinated herring (Clupea harengus) inoculated with Morganella psychrotolerans. LWT – Food Science and Technology, 99, 50–56.
Ananey-Obiri, D., Matthews, L., Azahrani, M.H., Ibrahim, S.A., Galanakis, C.M., & Tahergorabi, R. (2018). Application of Protein-based Edible Coatings for Fat Uptake Reduction in Deep-Fat Fried Foods with an Emphasis on Muscle Food Proteins. Trends in Food Science & Technology 80, 167–174.
Galanakis, C.M., Tsatalas, P., & Galanakis, I.M. (2018). Implementation of phenols recovered from olive mill wastewater as UV booster in cosmetics. Industrial Crops & Products, 111, 30-37.
Galanakis, C. M. (2012). Recovery of high added-value components from food wastes: conventional, emerging technologies and commercialized applications. Trends in Food Science & Technology, 26(2), 68-87.
Galanakis, C. M. (2013). Emerging technologies for the production of nutraceuticals from agricultural by-products: A viewpoint of opportunities and challenges. Food and Bioproducts processing, 91, 575-579.
Belaqziz, M., El-Abbassi, A., Lakhal, E.K., Agrafioti, E., & Galanakis, C.M. (2016). Agronomic application of olive mill wastewaters: effects on maize production and soil properties. Journal of Environmental Management, 171, 158-165.
Heng, W.W., Yang., B., Prasad, K.N., Ramanan, R.N., Galanakis, C.M., Sun, J., Ismail, A., & Ti, T.B. (2016). Extraction of phytochemicals using hydrotropic solvents. Separation Science & Technology, 51, 1151-1165.
Roselló-Soto, E., Galanakis, C.M., Brnčić, M., Orlien, V., Trujillo, F.J., Mawson, R., Knoerzer, K., &Barba, F.J. (2015). Clean recovery of antioxidant compounds from plant foods, by-products and algae assisted by ultrasounds processing. Modeling approaches to optimize processing conditions. Trends in Food Science & Technology, 42(2), 134-149.
Roselló-Soto, E., Barba, F.J., Parniakov, O., Galanakis, C.M., Grimi, N., Lebovka, N., Vorobiev, E. (2015). High voltage electrical discharges, pulsed electric field and ultrasounds assisted extraction of protein and phenolic compounds from olive kernel. Food & Bioprocess Technology, 8(4), 885-894.
Rahmanian, N., Jafari, S.M., & Galanakis, C.M. (2014). Recovery and removal of phenolic compounds from olive mill wastewater. Journal of the American Oil Chemists’ Society, 91, 1-18.
Patsioura, A., Galanakis, C. M., & Gekas, V. (2011). Ultrafiltration optimization for the recovery of β-glucan from oat mill waste. Journal of Membrane Science, 373(1-2), 53-63.
Galanakis, C. M. (2011). Olive fruit dietary fibers: components, recovery and applications. Trends in Food Science and Technology, 22(4), 175-184.
Galanakis, C. M., Tornberg, E., & Gekas, V. (2010). Clarification of high-added value products from olive mill wastewater. Journal of Food Engineering, 99(2), 190-197.
Galanakis, C. M., Tornberg, E., & Gekas, V. (2010). Dietary fiber suspensions from olive mill wastewater as potential fat replacements in meatballs. LWT-Food Science and Technology, 43(7), 1018-1025.
