• Marilena E. Dasenaki, Sofia K. Drakopoulou, Panagiota A. Katsianou, Ioannis C. Martakos, and Nikolaos S. Thomaidis ()

    Authentication of Olive Products with Liquid Chromatographic Techniques ,Chromatographic and Related Separation Techniques in Food Integrity and Authenticity. September 2021, 43-94

  • Nikiforos A. Alygizakis, Jaroslav Slobodnik, Nikolaos S. Thomaidis, Chapter 10 – Sources and occurrence of pharmaceutical residues in offshore seawater, Editor(s): Juan Carlos Durán-Álvarez, Blanca Jiménez-Cisneros, In Estuarine and Coastal Sciences Series, Pharmaceuticals in Marine and Coastal Environments, Elsevier, Volume 1, 2021, ISSN 25896970, ISBN 9780081029718, https://doi.org/10.1016/B978-0-08-102971-8.00011-1. [PDF]
  • Konstantinos Vasilatos, Maria-Christina Nika, Georgios Gkotsis, Nikolaos S. Thomaidis “Artificial sweeteners”, in “Analytical Methods for Environmental Contaminants of Emerging Concern” by Núria Fontanals and Rosa Maria Marcé (editors), Wiley, 2022, 151-186 (Online ISBN: 9781119763895, DOI: 10.1002/9781119763895.ch5 [PDF]
  • Dasenaki, M.E.; Drakopoulou, S.K.; Katsianou, P.A.; Martakos, I.C.; Thomaidis, N.S. Authentication of Olive Products with Liquid Chromatographic Techniques. In Chromatographic and Related Separation Techniques in Food Integrity and Authenticity, 10.1142/9781786349972_0003pp. 43-94.
  • Marilena Dasenaki and Nikolaos S. Thomadis “Meat safety II – Chapter 18: Residues and contaminants” in “Lawrie’s Meat Science – 8th edition” by Fidel Toldra (ed), Elsevier, 2017, 553 – 584 (ISBN 9780081006948)
  • Natasa P. Kalogiouri, Nikolaos S. Thomaidis “Chapter 16. Screening and high throughput multi-contaminants’ methods” in “FOOD AUTHENTICATION: Management, Αnalysis, & Regulation” by C. A. Georgiou, G.P. Danezis (ed), Wiley, 2017, 453-480 (ISBN: 978-1-118-81026-2) [PDF].
  • Pablo Gago-Ferrero, Emma Schymanski, Juliane Hollender, Nikolaos S. Thomadis “Non-target analysis of environmental samples” in “Applications of Time-of-flight and Orbitrap mass spectrometry in environmental, food, doping and forensic analysis” by Sandra Pérez, Peter Eichhorn, Damià Barceló (eds), Elsevier, 2016, Comprehensive Analytical Chemistry, 71, 381–403 (doi: 10.1016/bs.coac.2016.01.012) [PDF].
  • Kalomoira Raptopoulou, Ioannis N. Pasias, Nikolaos S. Thomaidis, Charalampos Proestos, “The Effects of Food Processing and Canning Technologies on the Nutritional Value of Foods” in “Agricultural Research Updates, Volume 11”, Nova Science Publishers, 2015, pp 117-131 (ISBN: 978-1-63482-968-7).
  • Alexandros G. Asimakopoulos, Anna Bletsou, Kurunthachalam Kannan, Nikolaos S. Thomaidis “Recent Developments in Liquid Chromatography-Mass Spectrometry: Advances in Liquid Chromatographic Separations, Ionization Techniques/Interfaces” (chapter 5) in “Mass Spectrometry for Analysis of Pesticide Residues and their Metabolites”, edited by Despina Tsipi, Eleni Botitsi, Anastasios Economou, Wiley, 2015, 113-130 (ISBN: 978-1-118-50017-0) [PDF].
  • Marilena E. Dasenaki, Anna A. Bletsou, Nikolaos S. Thomaidis “ANTIBACTERIALS” (chapter 38) in “Handbook of Food Analysis, Third Edition” by Leo M.L. Nollet and Fidel Toldra (Eds), CRC Press, Boca Raton, FL, 2015, in press (ISBN-13: 978-1466556546).
  • Maroula G. Kokotou, Alexandros G. Asimakopoulos, Nikolaos S. Thomaidis “INTENSE SWEETENERS” (chaper 12) in “Handbook of Food Analysis, Third Edition” by Leo M.L. Nollet and Fidel Toldra (Eds), CRC Press, Boca Raton, FL, 2015, in press (ISBN-13: 978-1466556546).
  • Ioannis N. Pasias, Alexandros G. Asimakopoulos, Nikolaos S. Thomaidis “Color additives for foods and beverages” in “Colour additives for foods and beverages development, safety and applications” by Mike Scotter and Nell Holden (eds), Woodhead Publishing, Cambridge, UK, 2015, 211-226 (ISBN-13: 978-1782420118) [PDF].
  • Alexandros G. Asimakopoulos, Ioannis N. Pasias, Kurunthachalam Kannan, Nikolaos S. Thomaidis “Human exposure to chemicals in PCPs and health implications” in “Personal Care Products in the Aquatic Environment” by S. Díaz Cruz and D. Barceló (eds) – The Handbook of Environmental Chemistry series, Springer International Publishing Switzerland, 2014, (DOI: 10.1007/698_2014_301) [PDF].
  • I.N. Pasias, A.K. Psoma, N.I Rousis, and N.S. Thomaidis “Inorganic arsenic in foodstuffs: health effects and analytical methods for its determination” in “Arsenic: Detection, Management Strategies and Health Effects” Nova Science Publishers Inc., New York, 2014, 67-90 (ISBN: 978-1-63321-054-7).
  • Charalampos Proestos, Ioannis N. Pasias, Vassiliki Papageorgiou, Konstantinos Barmperis and Nikolaos S. Thomaidis “TRACE ELEMENTS: EFFECT ON TOMATO PLANT AND ON HUMAN HEALTH AFTER CONSUMPTION OF TOMATO FRUIT AND TOMATO FRUIT FOOD PRODUCTS” (chapter 16) in “Tomatoes: Cultivation, Varieties and Nutrition” by Tadahisa Higashide (Ed.), Nova Science Publishers Inc., New York, 2013, 275-288 (ISBN: 978-1-62417-915-0).
  • Alexandros G. Asimakopoulos, Maroula G. Kokotou, Nikolaos S. Thomaidis “Colorants” in “Food Analysis by HPLC” by Leo M.L. Nollet (Editor), CRC Press, Boca Raton, FL, 2012, 515-528 (http://www.crcpress.com/product/isbn/9781439830840).
  • Maroula G. Kokotou, Alexandros G. Asimakopoulos, Nikolaos S. Thomaidis “Sweeteners” in “Food Analysis by HPLC” by Leo M.L. Nollet (Editor), CRC Press, Boca Raton, FL, 2012, 493-514 (http://www.crcpress.com/product/isbn/9781439830840).
  • A. G. Asimakopoulos, G.-P. Nikoleli, N. S. Thomaidis, D. P. Nikolelis “METHODS OF ANALYSIS OF SACCHARIN” in “Handbook of Analysis of Active compounds in Functional Foods”, by Leo M.L. Nollet and Fidel Toldra (Eds), CRC Press, Boca Raton, FL, 2012, 863-876 (http://www.crcpress.com/product/isbn/9781439815885)
  • P. A. Siskos, E. B. Bakeas, N. S. Thomaidis “Chemical characterization of airborne particles in Greece”, in “Trends in Environmental Research” by Emma B. Davis (Ed.), Nova Science Publishers Inc., New York, 2006, pp 1-33.

Trends in Environmental Research” by Emma B. Davis (Ed.), Nova Science Publishers Inc., New York, 2006, pp 1-33.