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Antibacterial effect of graphene oxide (GO) nano-particles against Pseudomonas putida biofilm of variable age

Environmental science and pollution research international, 2019-08, Vol.26 (24), p.25057-25070

2019

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The effect of ultrasound treatment in combination with nisin on the inactivation of Listeria innocua and Escherichia coli

Ultrasonics sonochemistry, 2021-11, Vol.79, p.105776, Article 105776

2021

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Combined Antimicrobial Effect of Bio-Waste Olive Leaf Extract and Remote Cold Atmospheric Plasma Effluent

Molecules (Basel, Switzerland), 2021-03, Vol.26 (7), p.1890

2021

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Incorporation of water-in-oil-in-water (W1/O/W2) double emulsion in a set-type yogurt model

Food research international, 2017-10, Vol.100 (Pt 2), p.122-131

2017

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The effect of low-temperature long-time (LTLT) cooking on survival of potentially pathogenic Clostridium perfringens in beef

International journal of food microbiology, 2020-05, Vol.320, p.108540-108540, Article 108540

2020

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Water-in-oil-in-water double emulsion for the delivery of starter cultures in reduced-salt moromi fermentation of soy sauce

Food chemistry, 2018-08, Vol.257, p.243-251

2018

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Optimisation of bacterial release from a stable microfluidic-generated water-in-oil-in-water emulsion

RSC advances, 2021-02, Vol.11 (13), p.7738-7749

2021

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Do oil-in-water (O/W) nano-emulsions have an effect on survival and growth of bacteria?

Food research international, 2017-11, Vol.101, p.114-128

2017

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Sensory analysis of honey using Flash profile: A cross‐cultural comparison of Greek and Chinese panels

Journal of sensory studies, 2019-06, Vol.34 (3), p.n/a

2019

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Electrocatalytic Cathodes Based on Cobalt Nanoparticles Supported on Nitrogen-Doped Porous Carbon by Strong Electrostatic Adsorption for Advanced Lithium–Sulfur Batteries

Energy & fuels, 2020-10, Vol.34 (10), p.13038-13047

2020

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Unravelling the impact of fat content on the microbial dynamics and spatial distribution of foodborne bacteria in tri-phasic viscoelastic 3D models

Scientific reports, 2023-12, Vol.13 (1), p.21811-21811, Article 21811

2023

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Segregation of Tetragenococcus halophilus and Zygosaccharomyces rouxii using W 1 /O/W 2 double emulsion for use in mixed culture fermentation

Food research international, 2018-03, Vol.105, p.333-343

2018

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The Effect of Bacteria on the Stability of Microfluidic-Generated Water-in-Oil Droplet

Micromachines (Basel), 2022-11, Vol.13 (12), p.2067

2022

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Modulating the release of Escherichia coli in double W 1 /O/W 2 emulsion globules under hypo-osmotic pressure

RSC advances, 2016, Vol.6 (96), p.93694-93706

2016

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Utilisation of water-in-oil-water (W1/O/W2) double emulsion in a set-type yogurt model for the delivery of probiotic Lactobacillus paracasei

Food research international, 2018-05, Vol.107, p.325-336

2018

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Corrigendum to “Water-in-oil-in-water double emulsion for the delivery of starter cultures in reduced-salt moromi fermentation of soy sauce” [Food Chem. 257 (2018) 243–251]

Food chemistry, 2019-07, Vol.285, p.324-325

2019

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Segregation of Tetragenococcus halophilus and Zygosaccharomyces rouxii using W1/O/W2 double emulsion for use in mixed culture fermentation

Food research international, 2018-03, Vol.105, p.333-343

2018

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The antimicrobial efficacy of remote cold atmospheric plasma effluent against single and mixed bacterial biofilms of varying age

Food research international, 2021-03, Vol.141, p.110126-110126, Article 110126

2021

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Understanding and controlling the release mechanism of Escherichia coli in double W 1 /O/W 2 emulsion globules in the presence of NaCl in the W 2 phase

RSC advances, 2015, Vol.5 (127), p.105098-105110

2015

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Understanding and controlling the release mechanism of Escherichia coli in double W1/O/W2 emulsion globules in the presence of NaCl in the W2 phase

RSC advances, 2015-12, Vol.5 (127), p.105098-105110

2015

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Correction: Understanding and controlling the release mechanism of Escherichia coli in double W 1 /O/W 2 emulsion globules in the presence of NaCl in the W 2 phase

RSC advances, 2016, Vol.6 (22), p.17810-17810

2016

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Microbial encapsulation and interactions in emulsions

El Kadri, Hani

2018

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Correction: Understanding and controlling the release mechanism of Escherichia coli in double W1/O/W2 emulsion globules in the presence of NaCl in the W2 phase

2016-02

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Correction: Understanding and controlling the release mechanism of Escherichia coliin double W sub(1)/O/W sub(2) emulsion globules in the presence of NaCl in the W sub(2) phase

RSC advances, 2016-02, Vol.6 (22), p.17810-17810

2016

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Understanding and controlling the release mechanism of Escherichia coli in double W1/O/W2 emulsion globules in the presence of NaCl in the W2 phaseElectronic supplementary information (ESI) available. See DOI: 10.1039/c5ra24469b

2015-12

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Antibacterial effect of graphene oxide (GO) nano-particles against Pseudomonas putida biofilm of variable age

The effect of ultrasound treatment in combination with nisin on the inactivation of Listeria innocua and Escherichia coli

Combined Antimicrobial Effect of Bio-Waste Olive Leaf Extract and Remote Cold Atmospheric Plasma Effluent

Incorporation of water-in-oil-in-water (W1/O/W2) double emulsion in a set-type yogurt model

The effect of low-temperature long-time (LTLT) cooking on survival of potentially pathogenic Clostridium perfringens in beef

Water-in-oil-in-water double emulsion for the delivery of starter cultures in reduced-salt moromi fermentation of soy sauce

Optimisation of bacterial release from a stable microfluidic-generated water-in-oil-in-water emulsion

Do oil-in-water (O/W) nano-emulsions have an effect on survival and growth of bacteria?

Sensory analysis of honey using Flash profile: A cross‐cultural comparison of Greek and Chinese panels

Electrocatalytic Cathodes Based on Cobalt Nanoparticles Supported on Nitrogen-Doped Porous Carbon by Strong Electrostatic Adsorption for Advanced Lithium–Sulfur Batteries

Unravelling the impact of fat content on the microbial dynamics and spatial distribution of foodborne bacteria in tri-phasic viscoelastic 3D models

Segregation of Tetragenococcus halophilus and Zygosaccharomyces rouxii using W 1 /O/W 2 double emulsion for use in mixed culture fermentation

The Effect of Bacteria on the Stability of Microfluidic-Generated Water-in-Oil Droplet

Modulating the release of Escherichia coli in double W 1 /O/W 2 emulsion globules under hypo-osmotic pressure

Utilisation of water-in-oil-water (W1/O/W2) double emulsion in a set-type yogurt model for the delivery of probiotic Lactobacillus paracasei

Corrigendum to “Water-in-oil-in-water double emulsion for the delivery of starter cultures in reduced-salt moromi fermentation of soy sauce” [Food Chem. 257 (2018) 243–251]

Segregation of Tetragenococcus halophilus and Zygosaccharomyces rouxii using W1/O/W2 double emulsion for use in mixed culture fermentation

The antimicrobial efficacy of remote cold atmospheric plasma effluent against single and mixed bacterial biofilms of varying age

Understanding and controlling the release mechanism of Escherichia coli in double W 1 /O/W 2 emulsion globules in the presence of NaCl in the W 2 phase

Understanding and controlling the release mechanism of Escherichia coli in double W1/O/W2 emulsion globules in the presence of NaCl in the W2 phase

Correction: Understanding and controlling the release mechanism of Escherichia coli in double W 1 /O/W 2 emulsion globules in the presence of NaCl in the W 2 phase

Microbial encapsulation and interactions in emulsions

Correction: Understanding and controlling the release mechanism of Escherichia coli in double W1/O/W2 emulsion globules in the presence of NaCl in the W2 phase

Correction: Understanding and controlling the release mechanism of Escherichia coliin double W sub(1)/O/W sub(2) emulsion globules in the presence of NaCl in the W sub(2) phase

Understanding and controlling the release mechanism of Escherichia coli in double W1/O/W2 emulsion globules in the presence of NaCl in the W2 phaseElectronic supplementary information (ESI) available. See DOI: 10.1039/c5ra24469b

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