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Analysis of flavonoids and phenolic acids in Greek aromatic plants: Investigation of their antioxidant capacity and antimicrobial activity

Food chemistry, 2006-04, Vol.95 (4), p.664-671

2006

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Indigenous and spoilage microbiota of farmed sea bream stored in ice identified by phenotypic and 16S rRNA gene analysis

Food microbiology, 2013-02, Vol.33 (1), p.85-89

2013

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Fate of osmotically adapted and biofilm Listeria monocytogenes cells after exposure to salt, heat, and liquid smoke, mimicking the stresses induced during the processing of hot smoked fish

Food microbiology, 2024-02, Vol.117, p.104392-104392, Article 104392

2024

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Preservation status and microbial communities of vacuum-packed hot smoked rainbow trout fillets

Food microbiology, 2022-05, Vol.103, p.103959-103959, Article 103959

2022

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Effect of NaCl and KCl on fate and growth/no growth interfaces of Listeria monocytogenes Scott A at different pH and nisin concentrations

Journal of applied microbiology, 2007-03, Vol.102 (3), p.796-805

2007

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Bacterial communities and potential spoilage markers of whole blue crab (Callinectes sapidus) stored under commercial simulated conditions

Food microbiology, 2019-09, Vol.82, p.325-333

2019

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Microbial spoilage investigation of thawed common cuttlefish (Sepia officinalis) stored at 2 °C using next generation sequencing and volatilome analysis

Food microbiology, 2018-12, Vol.76, p.518-525

2018

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Effect of chelators and nisin produced in situ on inhibition and inactivation of Gram negatives

International journal of food microbiology, 1999-12, Vol.53 (2), p.105-113

1999

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Microbial association and acidity development of unheated and pasteurized green-table olives fermented using glucose or sucrose supplements at various levels

Food microbiology, 2005-01, Vol.22 (1), p.117-124

2005

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Effect of Satureja thymbra Essential Oil on Growth-No Growth Interfaces of Listeria monocytogenes Scott A and Salmonella Enteritidis PT4, at Various Temperatures, pH, and Water Activities

Journal of food protection, 2011, Vol.74 (1), p.45-54

2011

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HRM analysis as a tool to facilitate identification of bacteria from mussels during storage at 4 °C

Food microbiology, 2020-02, Vol.85, p.103304-103304, Article 103304

2020

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Temperature shock, injury and transient sensitivity to nisin in Gram negatives

Journal of applied microbiology, 2001-10, Vol.91 (4), p.715-724

2001

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Effect of nisin on growth boundaries of Listeria monocytogenes Scott A, at various temperatures, pH and water activities

Food microbiology, 2006-12, Vol.23 (8), p.779-784

2006

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Effect of nisin on heat injury and inactivation of Salmonella enteritidis PT4

International journal of food microbiology, 1998-08, Vol.43 (1), p.7-13

1998

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Transient sensitivity to nisin in cold‐shocked Gram negatives

Letters in applied microbiology, 2000-09, Vol.31 (3), p.233-237

2000

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Seafood processing: technology, quality and safety

IFST Advances in Food Science (United Kingdom) eng, 2014

Boziaris, I.S

1, 2014

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Inactivation of Listeria monocytogenes in raw and hot smoked trout fillets by high hydrostatic pressure processing combined with liquid smoke and freezing

Innovative food science & emerging technologies, 2020-08, Vol.64, p.102427, Article 102427

2020

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Bacterial synergism or antagonism in a gel cassette system

Applied and Environmental Microbiology, 2003-12, Vol.69 (12), p.7204-7209

2003

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Alicyclobacillus acidoterrestris in fruit juices and its control by nisin

International journal of food science & technology, 1999-02, Vol.34 (1), p.81-85

1999

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Novel Food Preservation and Microbial Assessment Techniques

1, 2014

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Antimicrobial effect of Filipendula ulmaria plant extract against selected foodborne pathogenic and spoilage bacteria in laboratory media, fish flesh and fish roe product

Food technology and biotechnology, 2011-04, Vol.49 (2), p.263-270

2011

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Natural antioxidant constituents from selected aromatic plants and their antimicrobial activity against selected pathogenic microorganisms

Food technology and biotechnology, 2008-04, Vol.46 (2), p.151-156

2008

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Seafood Quality Assessment

Seafood Processing, 2014, p.359-386

2014

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Fish Fermentation

Seafood Processing, 2014, p.177-207

2014

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Preservation of Fish by Curing

Seafood Processing, 2014, p.129-160

2014

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Analysis of flavonoids and phenolic acids in Greek aromatic plants: Investigation of their antioxidant capacity and antimicrobial activity

Indigenous and spoilage microbiota of farmed sea bream stored in ice identified by phenotypic and 16S rRNA gene analysis

Fate of osmotically adapted and biofilm Listeria monocytogenes cells after exposure to salt, heat, and liquid smoke, mimicking the stresses induced during the processing of hot smoked fish

Preservation status and microbial communities of vacuum-packed hot smoked rainbow trout fillets

Effect of NaCl and KCl on fate and growth/no growth interfaces of Listeria monocytogenes Scott A at different pH and nisin concentrations

Bacterial communities and potential spoilage markers of whole blue crab (Callinectes sapidus) stored under commercial simulated conditions

Microbial spoilage investigation of thawed common cuttlefish (Sepia officinalis) stored at 2 °C using next generation sequencing and volatilome analysis

Effect of chelators and nisin produced in situ on inhibition and inactivation of Gram negatives

Microbial association and acidity development of unheated and pasteurized green-table olives fermented using glucose or sucrose supplements at various levels

Effect of Satureja thymbra Essential Oil on Growth-No Growth Interfaces of Listeria monocytogenes Scott A and Salmonella Enteritidis PT4, at Various Temperatures, pH, and Water Activities

HRM analysis as a tool to facilitate identification of bacteria from mussels during storage at 4 °C

Temperature shock, injury and transient sensitivity to nisin in Gram negatives

Effect of nisin on growth boundaries of Listeria monocytogenes Scott A, at various temperatures, pH and water activities

Effect of nisin on heat injury and inactivation of Salmonella enteritidis PT4

Transient sensitivity to nisin in cold‐shocked Gram negatives

Seafood processing: technology, quality and safety

Inactivation of Listeria monocytogenes in raw and hot smoked trout fillets by high hydrostatic pressure processing combined with liquid smoke and freezing

Bacterial synergism or antagonism in a gel cassette system

Alicyclobacillus acidoterrestris in fruit juices and its control by nisin

Novel Food Preservation and Microbial Assessment Techniques

Antimicrobial effect of Filipendula ulmaria plant extract against selected foodborne pathogenic and spoilage bacteria in laboratory media, fish flesh and fish roe product

Natural antioxidant constituents from selected aromatic plants and their antimicrobial activity against selected pathogenic microorganisms

Seafood Quality Assessment

Fish Fermentation

Preservation of Fish by Curing

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