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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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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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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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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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Characterization of Pseudomonas spp. Associated with Spoilage of Gilt-Head Sea Bream Stored under Various Conditions

Applied and Environmental Microbiology, 2002-01, Vol.68 (1), p.65-72

2002

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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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Dynamic modeling of Listeria monocytogenes growth in pasteurized milk

Journal of applied microbiology, 2006-06, Vol.100 (6), p.1289-1298

2006

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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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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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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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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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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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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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Image analysis as a mean to model growth of Escherichia coli O157:H7 in gel cassettes

Journal of applied microbiology, 2007-10, Vol.103 (4), p.937-947

2007

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Modelling fungal growth using radial basis function neural networks: The case of the ascomycetous fungus Monascus ruber van Tieghem

International journal of food microbiology, 2007-07, Vol.117 (3), p.276-286

2007

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Data mining derived from food analyses using non-invasive/non-destructive analytical techniques; determination of food authenticity, quality & safety in tandem with computer science disciplines

Trends in food science & technology, 2016-04, Vol.50, p.11-25

2016

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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 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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Transfer of foodborne pathogenic bacteria to non-inoculated beef fillets through meat mincing machine

Meat science, 2012-03, Vol.90 (3), p.865-869

2012

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Use of Gradient Plates To Study Combined Effects of Temperature, pH, and NaCl Concentration on Growth of Monascus ruber van Tieghem, an Ascomycetes Fungus Isolated from Green Table Olives

Applied and Environmental Microbiology, 2005, Vol.71 (1), p.392-399

2005

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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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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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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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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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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

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

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

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

Characterization of Pseudomonas spp. Associated with Spoilage of Gilt-Head Sea Bream Stored under Various Conditions

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

Dynamic modeling of Listeria monocytogenes growth in pasteurized milk

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

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

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

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

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

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

Image analysis as a mean to model growth of Escherichia coli O157:H7 in gel cassettes

Modelling fungal growth using radial basis function neural networks: The case of the ascomycetous fungus Monascus ruber van Tieghem

Data mining derived from food analyses using non-invasive/non-destructive analytical techniques; determination of food authenticity, quality & safety in tandem with computer science disciplines

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

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

Transfer of foodborne pathogenic bacteria to non-inoculated beef fillets through meat mincing machine

Use of Gradient Plates To Study Combined Effects of Temperature, pH, and NaCl Concentration on Growth of Monascus ruber van Tieghem, an Ascomycetes Fungus Isolated from Green Table Olives

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

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

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

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

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