Barbouti A, Lagopati N, Veroutis D, Goulas V, Evangelou K, Kanavaros P, Gorgoulis V, Galaris D. Implication of dietary iron-chelating bioactive compounds in molecular mechanisms of oxidative stress-induced cell ageing. Antioxidants, 2021, 10, 491, 1-21.
Manganaris G, Goulas V, Melidou I, Drogoudi P. Antioxidant phytochemicals in fresh produce: Exploitation of genotype variation and advancements in analytical protocols. Frontiers in Chemistry, 2018, 5, article 95.
Goulas V, Stylos E, Chatziathanasiadou MV, Mavromoustakos T, Tzakos AG. Functional components of carob fruit: Linking the chemical and biological space. International Journal of Molecular Sciences, 2016, 17, 1875.
Orphanides A, Goulas V, Gekas V. Drying technologies: Vehicle to high-quality herbs. Food Engineering Reviews, 2016, 8, 164-180.
Hadjimbei E, Botsaris G, Goulas V*, Gekas V. Health-promoting effects of Pistacia resins: Recent advances, challenges, and potential applications in the food industry. Food Reviews International, 2015, 31, 1-12.
Manganaris G, Goulas V, Vicente A, Terry L. Berry antioxidants: Small fruits providing large benefits. Journal of the Science of Food and Agriculture, 2014, 94, 825-833.
Goulas V, Charisiadis P, Gerothanassis I, Manganaris G. Classification, biotransformation and antioxidant activity of olive fruit biophenols: A review. Current Bioactive Compounds, 2012, 8, 232-239.