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study of the minimum inhibitory concentration and mode of action of oregano essential oil, thymol and carvacrol

Journal of applied microbiology, 2001-09, Vol.91 (3), p.453-462

2001

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Use of titanium dioxide (TiO 2) photocatalysts as alternative means for Listeria monocytogenes biofilm disinfection in food processing

Food microbiology, 2011-02, Vol.28 (1), p.164-170

2011

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Multispectral image analysis approach to detect adulteration of beef and pork in raw meats

Food research international, 2015-01, Vol.67, p.12-18

2015

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Disinfectant test against monoculture and mixed-culture biofilms composed of technological, spoilage and pathogenic bacteria: bactericidal effect of essential oil and hydrosol of Satureja thymbra and comparison with standard acid-base sanitizers

Journal of applied microbiology, 2008-06, Vol.104 (6), p.1586-1596

2008

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RP-HPLC Analysis of the Phenolic Compounds of Plant Extracts. Investigation of Their Antioxidant Capacity and Antimicrobial Activity

Journal of agricultural and food chemistry, 2005-02, Vol.53 (4), p.1190-1195

2005

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Effect of oregano essential oil on microbiological and physico-chemical attributes of minced meat stored in air and modified atmospheres

Journal of applied microbiology, 2001-12, Vol.91 (6), p.1011-1022

2001

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Yeast heterogeneity during spontaneous fermentation of black Conservolea olives in different brine solutions

Journal of applied microbiology, 2010-02, Vol.108 (2), p.396-405

2010

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Development of a Microbial Model for the Combined Effect of Temperature and pH on Spoilage of Ground Meat, and Validation of the Model under Dynamic Temperature Conditions

Applied and Environmental Microbiology, 2006, Vol.72 (1), p.124-134

2006

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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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Effect of wine-based marinades on the behavior of Salmonella Typhimurium and background flora in beef fillets

International journal of food microbiology, 2013-06, Vol.164 (2-3), p.119-127

2013

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A study on the implications of NaCl reduction in the fermentation profile of Conservolea natural black olives

Food microbiology, 2011-10, Vol.28 (7), p.1301-1307

2011

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Isolation, identification and screening of yeasts towards their ability to assimilate biodiesel‐derived crude glycerol: microbial production of polyols, endopolysaccharides and lipid

Journal of applied microbiology, 2019-10, Vol.127 (4), p.1080-1100

2019

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Contribution of Fourier transform infrared (FTIR) spectroscopy data on the quantitative determination of minced pork meat spoilage

Food research international, 2011-12, Vol.44 (10), p.3264-3271

2011

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Effect of temperature, pH, and water activity on biofilm formation by Salmonella enterica Enteritidis PT4 on stainless steel surfaces as indicated by the bead vortexing method and conductance measurements

Journal of food protection, 2005-10, Vol.68 (10), p.2149-2154

2005

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Effect of inoculum size, bacterial species, type of surfaces and contact time to the transfer of foodborne pathogens from inoculated to non-inoculated beef fillets via food processing surfaces

Food microbiology, 2017-04, Vol.62, p.51-57

2017

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Transfer of Salmonella enterica Serovar Typhimurium from Beef to Tomato through Kitchen Equipment and the Efficacy of Intermediate Decontamination Procedures

Journal of food protection, 2016-07, Vol.79 (7), p.1252-1258

2016

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Factors Affecting Quality and Safety of Fresh-Cut Produce

Critical reviews in food science and nutrition, 2012-07, Vol.52 (7), p.595-610

2012

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Rapid qualitative and quantitative detection of beef fillets spoilage based on Fourier transform infrared spectroscopy data and artificial neural networks

Sensors and actuators. B, Chemical, 2010-03, Vol.145 (1), p.146-154

2010

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Use of Fourier transform infrared spectroscopy for monitoring the shelf life of ham slices packed with probiotic supplemented edible films after treatment with high pressure processing

Food research international, 2018-04, Vol.106, p.1061-1068

2018

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Control of spoilage microorganisms in minced pork by a self-developed modified atmosphere induced by the respiratory activity of meat microflora

Food microbiology, 2008-10, Vol.25 (7), p.915-921

2008

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Survival and transfer efficacy of mixed strain Salmonella enterica ser. Typhimurium from beef burgers to abiotic surfaces and determination of individual strain contribution

Meat science, 2017-08, Vol.130, p.58-63

2017

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Development of a Safety Monitoring and Assurance System for chilled food products

International journal of food microbiology, 2005-04, Vol.100 (1), p.253-260

2005

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Effect of microbial cell-free meat extract on the growth of spoilage bacteria

Journal of applied microbiology, 2009-12, Vol.107 (6), p.1819-1829

2009

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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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Diversity of Shewanella population in fish Sparus aurata harvested in the Aegean Sea

Journal of applied microbiology, 2007-09, Vol.103 (3), p.711-721

2007

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study of the minimum inhibitory concentration and mode of action of oregano essential oil, thymol and carvacrol

Use of titanium dioxide (TiO 2) photocatalysts as alternative means for Listeria monocytogenes biofilm disinfection in food processing

Multispectral image analysis approach to detect adulteration of beef and pork in raw meats

Disinfectant test against monoculture and mixed-culture biofilms composed of technological, spoilage and pathogenic bacteria: bactericidal effect of essential oil and hydrosol of Satureja thymbra and comparison with standard acid-base sanitizers

RP-HPLC Analysis of the Phenolic Compounds of Plant Extracts. Investigation of Their Antioxidant Capacity and Antimicrobial Activity

Effect of oregano essential oil on microbiological and physico-chemical attributes of minced meat stored in air and modified atmospheres

Yeast heterogeneity during spontaneous fermentation of black Conservolea olives in different brine solutions

Development of a Microbial Model for the Combined Effect of Temperature and pH on Spoilage of Ground Meat, and Validation of the Model under Dynamic Temperature Conditions

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

Effect of wine-based marinades on the behavior of Salmonella Typhimurium and background flora in beef fillets

A study on the implications of NaCl reduction in the fermentation profile of Conservolea natural black olives

Isolation, identification and screening of yeasts towards their ability to assimilate biodiesel‐derived crude glycerol: microbial production of polyols, endopolysaccharides and lipid

Contribution of Fourier transform infrared (FTIR) spectroscopy data on the quantitative determination of minced pork meat spoilage

Effect of temperature, pH, and water activity on biofilm formation by Salmonella enterica Enteritidis PT4 on stainless steel surfaces as indicated by the bead vortexing method and conductance measurements

Effect of inoculum size, bacterial species, type of surfaces and contact time to the transfer of foodborne pathogens from inoculated to non-inoculated beef fillets via food processing surfaces

Transfer of Salmonella enterica Serovar Typhimurium from Beef to Tomato through Kitchen Equipment and the Efficacy of Intermediate Decontamination Procedures

Factors Affecting Quality and Safety of Fresh-Cut Produce

Rapid qualitative and quantitative detection of beef fillets spoilage based on Fourier transform infrared spectroscopy data and artificial neural networks

Use of Fourier transform infrared spectroscopy for monitoring the shelf life of ham slices packed with probiotic supplemented edible films after treatment with high pressure processing

Control of spoilage microorganisms in minced pork by a self-developed modified atmosphere induced by the respiratory activity of meat microflora

Survival and transfer efficacy of mixed strain Salmonella enterica ser. Typhimurium from beef burgers to abiotic surfaces and determination of individual strain contribution

Development of a Safety Monitoring and Assurance System for chilled food products

Effect of microbial cell-free meat extract on the growth of spoilage bacteria

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

Diversity of Shewanella population in fish Sparus aurata harvested in the Aegean Sea

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