1. Effect of High-Pressure Processing pretreatment on osmotic dehydration of fresh-cut potatoes. Katsouli, M., Dimopoulos, G., Dermesonlouoglou, E., Taoukis, P. (2023). ICEF14 International Congress on Engineering and Food, 20-23 June 2023, Nantes, France.
2. Quality enhancement of osmotically dehydrated potato cuts by pulsed electric fields and high pressure pretreatment. Karafantalou, E., Katsouli, M., Dimopoulos, G., Dermesonlouoglou, E., Taoukis, P. (2023). 37th EFFoST International Conference 2023, 6-8 November 2022, Valencia, Spain.
3.Effect of Pulsed Electric Pulse Fields Processing pretreatment on osmotic dehydration of fresh-cut potatoes. Katsouli, M., Dimopoulos, G., Dermesonlouoglou, E., Taoukis, P. (2022). 36th EFFoST International Conference 2022, 7-8 November 2022, Dublin, Ireland
4. Effect of ohmic heating on the shelf-life, quality and inhibition of enzymatic browning of fresh-cut potatoes, A. Mari, K.T. Laina, C. Drosou, E. Gogou, M. Krokida, 37th EFFoST International Conference, Valencia, Spain, 6-8 November 2023
5. Effect of osmotic dehydration and edible coatings on the shelf-life and quality of fresh-cut potatoes, Z.Tsakiri-Mantzorou, P. Andriotis, C. Drosou, A. Mari, V. Oikonomopoulou, N. Panagiotou, M. Krokida, 2022, 36th EFFoST International Conference 2022, Dublin, Ireland, 7-9 November 2022.
6. Shelf-life enhancement applying Pulsed Electric Field and High-Pressure treatments prior to osmotic dehydration of fresh-cut potatoes. Foods, 13, 171. Katsouli, M., Dermesonlouoglou, E., Dimopoulos, G., Karafantalou, E., Giannakourou, M., Taoukis, P.https://doi.org/10.3390/foods13010171.
7. Edible Coating with Encapsulated Antimicrobial and Antibrowning Agents via the Emerging Electrospinning Process and the Conventional Spray Drying: Effect on Quality and Shelf Life of Fresh-Cut Potatoes. Potato Res. (2024). Tsakiri-Mantzorou, Z., Drosou, C., Mari, A. et al. https://doi.org/10.1007/s11540-024-09756-7
8. Effect of Pulsed Electric Fields and Osmotic Dehydration on the Quality of Modified-Atmosphere-Packaged Fresh-Cut and Fried Potatoes. Foods 2025, 14, 420. Dermesonlouoglou, E.; Seretis, G.; Katsouli, M.; Katsimichas, A.; Taoukis, P.; Giannakourou, M. https://doi.org/10.3390/foods14030420 (Open Access)
10. Enhancing Shelf-life Stability of Refrigerated Potatoes through Osmotic Dehydration and Ohmic Heating Optimization: A Strategy to Mitigate Enzymatic Browning. Potato Res. (2024). Mari, A., Andriotis, P., Drosou, C. et al. https://doi.org/10.1007/s11540-024-09805-1
11. Innovative Preservation of Fresh-Cut Potatoes: Synergistic Effects of Antimicrobial Edible Coatings, Ohmic Heating–Osmotic Dehydration, and MAP on Quality and Shelf Life. Coatings, 15(6), 726. Mari, A., Drosou, C., Laina, K. T., Vasileiou, C., & Krokida, M. (2025). https://doi.org/10.3390/coatings15060726
12. Life Cycle Assessment on Osmotically Dehydrated Cut Potatoes: Effects of Shelf-Life Extension on Cultivation, Waste, and Environmental Impact Reduction. Waste 2025, 3, 20. Kottaridis, S.; Drosou, C.; Boukouvalas, C.; Krokida, M.; Katsouli, M.; Dermesonlouoglou, E.; Valta, K. https://doi.org/10.3390/waste3020020
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