N. Tsouggou, A. Slavko, O. Tsipidou, A. Georgoulis, S. G. Dimov, J. Yin, C. E. Vorgias, J. Kapolos, M. Papadelli and K. Papadimitriou, Foods, 13, 1024, (2024)

2. The Rising Role of Omics and Meta-Omics in Table Olive Research.

A. Tsoungos, V. Pemaj, A. Slavko, J. Kapolos, M. Papadelli and K. Papadimitriou, Foods, 12 (20) 3783, (2023)

3. Fermentation Efficiency of Genetically Modified Yeasts in Grapes Must.

K. Kassoumi, P. Kousoulou, D. Sevastos, S. S. Vamvakas, K. Papadimitriou, J. Kapolos and A. Koliadima, Foods, 11 (3) 413, (2022)

4. Applying Image-Based Food-Recognition Systems on Dietary Assessment: A Systematic Review

K. V. Dalakleidi, M Papadelli, J. Kapolos, K. Papadimitriou, Adv. Nutr., 13(6) 2590, (2022)

5. Factors affecting yeast ethanol tolerance and fermentation efficiency.

S.S. Vamvakas, J. Kapolos World J. Microbiol. Biotechnol., 36 (81) 114, (2020)

6. Ser625 of msn2 transcription factor is indispensable for ethanol tolerance and alcoholic fermentation process.

S.S. Vamvakas, J. Kapolos, L. Farmakis, G. Koskorellou, F. Genneos, Biotechn. Progr., 35(5) e2837 (2019)

7. Reversed-Flow Gas Chromatography as a Tool for Studying the Interaction between Aroma Compounds and Starch.

L. Farmakis, A. Koliadima, G. Karaiskakis, J. Kapolos, J. Agric. Food Chem., 66(45) 12111, (2018)

8. Study of the influence of surfactants on the activity coefficients and mass transfer coefficients of methanol in aqueous mixtures by reversed-flow gas chromatography.

E. Kotsalos, B. Brezovska, D. Sevastos, Α. Vagena, A. Koliadima, J. Kapolos, G. Karaiskakis, J. Chromatogr. A, 1524 169 (2017)

9. Kinetic study of aflatoxins’ degradation in the presence of ozone

S. Agriopoulou, A. Koliadima, G. Karaiskakis, J. Kapolos, Food Control, 61 221 (2016)

10. Ochratoxin A levels in Greek retail wines

Y. Sarigiannis, J. Kapolos, A. Koliadima, T. Tsegenidis, G. Karaiskakis, Food Control, 42 139 (2014)