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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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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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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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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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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 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 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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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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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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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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Inhibition of Salmonella enteritidis and Staphylococcus aureus in nutrient broth by mint essential oil

Food research international, 2000-04, Vol.33 (3), p.273-280

2000

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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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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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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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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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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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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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newly developed assay to study the minimum inhibitory concentration of Satureja spinosa essential oil

Journal of applied microbiology, 2006-04, Vol.100 (4), p.778-786

2006

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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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Modelling the combined effect of temperature, pH and aw on the growth rate of Monascus ruber, a heat‐resistant fungus isolated from green table olives

Journal of applied microbiology, 2003-01, Vol.94 (1), p.146-156

2003

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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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Microbial colonization of naturally black olives during fermentation and associated biochemical activities in the cover brine

Letters in applied microbiology, 2002-01, Vol.34 (3), p.173-177

2002

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

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

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

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

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

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

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

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

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

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

Inhibition of Salmonella enteritidis and Staphylococcus aureus in nutrient broth by mint essential oil

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

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

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

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

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

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

newly developed assay to study the minimum inhibitory concentration of Satureja spinosa essential oil

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

Modelling the combined effect of temperature, pH and aw on the growth rate of Monascus ruber, a heat‐resistant fungus isolated from green table olives

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

Microbial colonization of naturally black olives during fermentation and associated biochemical activities in the cover brine

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

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