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Positive effects of sequential air ventilation on cooked hard Graviera cheese ripening in an industrial ripening room

Journal of food engineering, 2018-04, Vol.222, p.162-168

2018

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Biochemical and microbiological characteristics of industrial Tsalafouti cheese: industrial Tsalafouti cheese

Journal of the Hellenic Veterinary Medical Society, 2023-10, Vol.74 (3), p.6029-6038

2023

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Survival of Listeria monocytogenes in Galotyri, a traditional Greek soft acid-curd cheese, stored aerobically at 4°C and 12°C

International dairy journal, 2005, Vol.15 (1), p.59-67

2005

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Evaluation of the extent and type of bacterial contamination at different stages of processing of cooked ham

Journal of applied microbiology, 1998-04, Vol.84 (4), p.649-660

1998

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Analysis of secondary inorganic aerosols over the greater Athens area using the EPISODE–CityChem source dispersion and photochemistry model

Atmospheric chemistry and physics, 2024-07, Vol.24 (13), p.7815-7835

2024

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Use of ionizing radiation doses of 2 and 4 kGy to control Listeria spp. and Escherichia coli O157:H7 on frozen meat trimmings used for dry fermented sausage production

Meat science, 2005-05, Vol.70 (1), p.189-195

2005

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Effect of irradiation of frozen meat/fat trimmings on microbiological and physicochemical quality attributes of dry fermented sausages

Meat science, 2006-10, Vol.74 (2), p.303-311

2006

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Nisin treatments to control Listeria monocytogenes post-processing contamination on Anthotyros, a traditional Greek whey cheese, stored at 4°C in vacuum packages

Food microbiology, 2003, Vol.20 (6), p.661-669

2003

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IDENTIFICATION AND BIOPRESERVATION POTENTIAL OF ENTEROCOCCUS SPP. ISOLATED FROM FULLY RIPENED GRAVIERA, A TRADITIONAL HARD GREEK CHEESE

Italian journal of food science, 2009, Vol.21 (2), p.135-147

2009

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NOx emissions by real-world fresh and old asphalt mixtures: Impact of temperature, relative humidity, and UV-irradiation

Urban climate, 2023-05, Vol.49, p.101457, Article 101457

2023

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Chemical, microbiological and sensory characteristics of ‘Tsalafouti’ traditional Greek dairy product

Food Research (Online), 2022-07, Vol.6 (4), p.170-179

2022

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Evolution of the biochemical and microbiological characteristics of mountainous Kefalotyri cheese during ripening and storage

Food Research (Online), 2021-12, Vol.5 (6), p.254-259

2021

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Use of ionizing radiation doses of 2 and 4kGy to control Listeria spp. and Escherichia coli O157:H7 on frozen meat trimmings used for dry fermented sausage production

Meat science, 2005-05, Vol.70 (1), p.189-195

2005

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Quantification and characterization of microbial populations associated with naturally fermented Greek dry salami

Food microbiology, 1994-12, Vol.11 (6), p.447-460

1994

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Leuconostoc carnosum Associated with Spoilage of Refrigerated Whole Cooked Hams in Greece

Journal of food protection, 2006-09, Vol.69 (9), p.2268-2273

2006

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Survival of Escherichia coli O157:H7 in Galotyri cheese stored at 4 and 12 °C

Food microbiology, 2006-05, Vol.23 (3), p.268-276

2006

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Survival of Escherichia coli O157:H7 in Galotyri cheese stored at 4 and 12 degrees C

Food microbiology, 2006-05, Vol.23 (3), p.268

2006

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The spoilage microflora of cured, cooked turkey breasts prepared commercially with or without smoking

International journal of food microbiology, 2000-06, Vol.56 (2), p.133-143

2000

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Survival of Escherichia coli O157:H7 in Galotyri cheese stored at 4 and 12 super(o)C

Food microbiology, 2006-05, Vol.23 (3), p.268-276

2006

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Survival of Listeria monocytogenes in Galotyri, a traditional Greek soft acid-curd cheese, stored aerobically at 4C̊ and 12C

International dairy journal, 2005, Vol.15, p.59-67

2005

Volltextzugriff (PDF)

Survival of Listeria monocytogenes in Galotyri, a traditional Greek soft acid-curd cheese, stored aerobically at 4 degree C and 12 degree C

International dairy journal, 2005-01, Vol.15 (1), p.59-67

2005

Volltextzugriff (PDF)

Selective effect of the product type and the packaging conditions on the species of lactic acid bacteria dominating the spoilage microbial association of cooked meats at 4 degree C

Food microbiology, 2000-06, Vol.17 (3), p.329-340

2000

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Nisin treatments to control Listeria monocytogenes post-processing contamination on Anthotyros, a traditional Greek whey cheese, stored at 4 degree C in vacuum packages

Food microbiology, 2003-12, Vol.20 (6), p.661-669

2003

Volltextzugriff (PDF)

Storage of poultry meat under modified atmospheres or vacuum packs: possible role of microbial metabolites as indicator of spoilage

Journal of Applied Bacteriology, 1994-02, Vol.76 (2), p.163-172

1994

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Multiple systems organ failure from organophosphate poisoning

Clinical toxicology (Philadelphia, Pa.), 1995, Vol.33 (3), p.257-260

1995

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Positive effects of sequential air ventilation on cooked hard Graviera cheese ripening in an industrial ripening room

Biochemical and microbiological characteristics of industrial Tsalafouti cheese: industrial Tsalafouti cheese

Survival of Listeria monocytogenes in Galotyri, a traditional Greek soft acid-curd cheese, stored aerobically at 4°C and 12°C

Evaluation of the extent and type of bacterial contamination at different stages of processing of cooked ham

Analysis of secondary inorganic aerosols over the greater Athens area using the EPISODE–CityChem source dispersion and photochemistry model

Use of ionizing radiation doses of 2 and 4 kGy to control Listeria spp. and Escherichia coli O157:H7 on frozen meat trimmings used for dry fermented sausage production

Effect of irradiation of frozen meat/fat trimmings on microbiological and physicochemical quality attributes of dry fermented sausages

Nisin treatments to control Listeria monocytogenes post-processing contamination on Anthotyros, a traditional Greek whey cheese, stored at 4°C in vacuum packages

IDENTIFICATION AND BIOPRESERVATION POTENTIAL OF ENTEROCOCCUS SPP. ISOLATED FROM FULLY RIPENED GRAVIERA, A TRADITIONAL HARD GREEK CHEESE

NOx emissions by real-world fresh and old asphalt mixtures: Impact of temperature, relative humidity, and UV-irradiation

Chemical, microbiological and sensory characteristics of ‘Tsalafouti’ traditional Greek dairy product

Evolution of the biochemical and microbiological characteristics of mountainous Kefalotyri cheese during ripening and storage

Use of ionizing radiation doses of 2 and 4kGy to control Listeria spp. and Escherichia coli O157:H7 on frozen meat trimmings used for dry fermented sausage production

Quantification and characterization of microbial populations associated with naturally fermented Greek dry salami

Leuconostoc carnosum Associated with Spoilage of Refrigerated Whole Cooked Hams in Greece

Survival of Escherichia coli O157:H7 in Galotyri cheese stored at 4 and 12 °C

Survival of Escherichia coli O157:H7 in Galotyri cheese stored at 4 and 12 degrees C

The spoilage microflora of cured, cooked turkey breasts prepared commercially with or without smoking

Survival of Escherichia coli O157:H7 in Galotyri cheese stored at 4 and 12 super(o)C

Survival of Listeria monocytogenes in Galotyri, a traditional Greek soft acid-curd cheese, stored aerobically at 4C̊ and 12C

Survival of Listeria monocytogenes in Galotyri, a traditional Greek soft acid-curd cheese, stored aerobically at 4 degree C and 12 degree C

Selective effect of the product type and the packaging conditions on the species of lactic acid bacteria dominating the spoilage microbial association of cooked meats at 4 degree C

Nisin treatments to control Listeria monocytogenes post-processing contamination on Anthotyros, a traditional Greek whey cheese, stored at 4 degree C in vacuum packages

Storage of poultry meat under modified atmospheres or vacuum packs: possible role of microbial metabolites as indicator of spoilage

Multiple systems organ failure from organophosphate poisoning

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