1. Physico-chemical properties and the microflora of Moroccan black table olives
2. 2G. Balatsouras (1990 ). Edible olive cultivars, chemical composition of fruit, harvesting, transportation, processing, sorting and packaging, styles of black olives, deterioration, quality standards, chemical analysis, nutritional and biological value of the end product . In: Olio d'oliva e olive da tavola: tecnologia e qualita. Pp. 291-330. Pescara, Italy: Istituto Sperimentale per la Elaiotecnica, 25-28 April, 1990.
3. 3G. Balatsouras (1995 ). Table olives: cultivars, chemical composition, commercial preparations, quality characteristics, packaging, marketing. Pp. 263-273. Athens: Agricultural University of Athens edition (in Greek).
4. A dynamic approach to predicting bacterial growth in food
5. A non-autonomous differential equation to modelbacterial growth