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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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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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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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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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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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Efficacy of natamycin to control fungal growth in natural black olive fermentation

Food microbiology, 2011-05, Vol.28 (3), p.621-627

2011

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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 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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Selection of yeasts with multifunctional features for application as starters in natural black table olive processing

Food microbiology, 2015-04, Vol.46, p.66-73

2015

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Male genital lichen sclerosus associated with urological interventions and microincontinence: a case series of 21 patients

Clinical and experimental dermatology, 2022-01, Vol.47 (1), p.107-109

2022

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Application of neural networks as a non-linear modelling technique in food mycology

Expert systems with applications, 2009, Vol.36 (1), p.121-131

2009

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Effect of temperature and water activity on growth and ochratoxin A production boundaries of two Aspergillus carbonarius isolates on a simulated grape juice medium

Journal of applied microbiology, 2009-07, Vol.107 (1), p.257-268

2009

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Microbiological and physicochemical changes of naturally black olives fermented at different temperatures and NaCl levels in the brines

Food microbiology, 2002-12, Vol.19 (6), p.605-615

2002

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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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Temperature-assisted high hydrostatic pressure inactivation of Staphylococcus aureus in a ham model system: evaluation in selective and nonselective medium

Journal of applied microbiology, 2008-06, Vol.104 (6), p.1764-1773

2008

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Modelling the effect of temperature and water activity on the growth of two ochratoxigenic strains of Aspergillus carbonarius from Greek wine grapes

Journal of applied microbiology, 2007-12, Vol.103 (6), p.2267-2276

2007

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Analysis of Thermal Processing of Table Olives Using Computational Fluid Dynamics

Journal of food science, 2013-11, Vol.78 (11), p.E1695-E1703

2013

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Modelling the effect of high pressure on the inactivation kinetics of a pressure-resistant strain of Pediococcus damnosus in phosphate buffer and gilt-head seabream (Sparus aurata)

Journal of applied microbiology, 2007-06, Vol.102 (6), p.1499-1507

2007

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Table olives volatile fingerprints: Potential of an electronic nose for quality discrimination

Sensors and actuators. B, Chemical, 2008-09, Vol.134 (2), p.902-907

2008

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Effect of high hydrostatic pressure on selected red wine quality parameters

BIO Web of Conferences, 2019, Vol.12, p.2015

2019

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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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Cytomegalovirus pre-emptive therapy after hematopoietic stem cell transplantation in the era of real-time quantitative PCR: comparison with recipients of solid organ transplants

Transplant infectious disease, 2016-06, Vol.18 (3), p.405-414

2016

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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 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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Wavelet neural networks for modelling high pressure inactivation kinetics of Listeria monocytogenes in UHT whole milk

Chemometrics and intelligent laboratory systems, 2010-10, Vol.103 (2), p.170-183

2010

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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

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

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

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

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

Efficacy of natamycin to control fungal growth in natural black olive fermentation

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

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

Selection of yeasts with multifunctional features for application as starters in natural black table olive processing

Male genital lichen sclerosus associated with urological interventions and microincontinence: a case series of 21 patients

Application of neural networks as a non-linear modelling technique in food mycology

Effect of temperature and water activity on growth and ochratoxin A production boundaries of two Aspergillus carbonarius isolates on a simulated grape juice medium

Microbiological and physicochemical changes of naturally black olives fermented at different temperatures and NaCl levels in the brines

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

Temperature-assisted high hydrostatic pressure inactivation of Staphylococcus aureus in a ham model system: evaluation in selective and nonselective medium

Modelling the effect of temperature and water activity on the growth of two ochratoxigenic strains of Aspergillus carbonarius from Greek wine grapes

Analysis of Thermal Processing of Table Olives Using Computational Fluid Dynamics

Modelling the effect of high pressure on the inactivation kinetics of a pressure-resistant strain of Pediococcus damnosus in phosphate buffer and gilt-head seabream (Sparus aurata)

Table olives volatile fingerprints: Potential of an electronic nose for quality discrimination

Effect of high hydrostatic pressure on selected red wine quality parameters

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

Cytomegalovirus pre-emptive therapy after hematopoietic stem cell transplantation in the era of real-time quantitative PCR: comparison with recipients of solid organ transplants

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

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

Wavelet neural networks for modelling high pressure inactivation kinetics of Listeria monocytogenes in UHT whole milk

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