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| | Issue Date | Title | Author(s) | Journal |
| 1 | 19-Mar-2024 | Correction to: The Evolution of Fermented Milks, from Artisanal to Industrial Products: A Critical Review (Fermentation, (2022), 8, 12, (679), 10.3390/fermentation8120679) | Bintsis, Thomas ; Papademas, Photis | Fermentation |
| 2 | 1-Mar-2024 | The Application of Protective Cultures in Cheese: A Review | Bintsis, Thomas ; Papademas, Photis | Fermentation |
| 3 | 2024 | Editorial: Microbial communities in fermented products: current knowledge and future prospects | Papademas, Photis ; Paramithiotis, Spiros ; Aspri, Maria ; Bintsis, Thomas ; Anagnostopoulos, Dimitrios A. ; Tsaltas, Dimitrios | Frontiers in Microbiology |
| 4 | 1-Jun-2023 | Sustainable Approaches in Whey Cheese Production: A Review | Bintsis, Thomas ; Papademas, Photis | Dairy |
| 5 | 1-Dec-2022 | The Evolution of Fermented Milks, from Artisanal to Industrial Products: A Critical Review | Bintsis, Thomas ; Papademas, Photis | Fermentation |
| 6 | Nov-2010 | Food safety management systems (FSMS) in the dairy industry: A review | Bintsis, Thomas ; Papademas, Photis | International Journal of Dairy Technology |
| 7 | Aug-2002 | Microbiological quality of white-brined cheeses: A review | Bintsis, Thomas ; Papademas, Photis | International Journal of Dairy Technology |
