Acta Scientific Nutritional Health (ASNH)
Agricultural University of Athens, Department of Food Science and Human Nutrition, Laboratory of Food Quality Control and Hygiene
Food fermentations, with particular emphasis on microbial taxonomy, metabolism, physiology, symbiotic patterns and the underlying molecular mechanisms. He has participated in several research projects funded by the EU, the Greek Secretariat of Research and Technology as well as food industries. He has edited the book entitled ‘Lactic Acid Fermentation of Fruits and Vegetables’ published by CRC Press, co-authored 44 publications in peer-reviewed journals, 25 book chapters, over 100 publications in national and international conference proceedings and has received more than 800 citations.