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Sensory and microbiological quality assessment of beef fillets using a portable electronic nose in tandem with support vector machine analysis

Food research international, 2013-01, Vol.50 (1), p.241-249

2013

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Exploring yeast diversity of dry-salted naturally black olives from Greek retail outlets with culture dependent and independent molecular methods

International journal of food microbiology, 2023-08, Vol.398, p.110226-110226, Article 110226

2023

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Editorial: Recent advances and future perspective in probiotics isolated from fermented foods: From quality assessment to novel products

Frontiers in microbiology, 2023-02, Vol.14, p.1150175-1150175

2023

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Using Multispectral Imaging for Spoilage Detection of Pork Meat

Food and bioprocess technology, 2013-09, Vol.6 (9), p.2268-2279

2013

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Use of Fourier Transform Infrared Spectroscopy for Monitoring the Shelf Life and Safety of Yogurts Supplemented With a Lactobacillus plantarum Strain With Probiotic Potential

Frontiers in microbiology, 2021-06, Vol.12, p.678356-678356

2021

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Effect of high pressure processing on the survival of Salmonella Enteritidis and shelf-life of chicken fillets

Food microbiology, 2018-04, Vol.70, p.55-64

2018

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The Influence of Archaeometallurgical Copper Alloy Castings Microstructure towards Corrosion Evolution in Various Corrosive Media

Corrosion and materials degradation, 2021-06, Vol.2 (2), p.227-247

2021

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Greek functional Feta cheese: Enhancing quality and safety using a Lactobacillus plantarum strain with probiotic potential

Food microbiology, 2018-09, Vol.74, p.21-33

2018

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Exploration of the shelf-life difference between chilled beef and pork with similar initial levels of bacterial contamination

Meat science, 2024-07, Vol.213, p.109480-109480, Article 109480

2024

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Application of multi-functional lactic acid bacteria strains in a pilot scale feta cheese production

Frontiers in microbiology, 2023-10, Vol.14, p.1254598-1254598

2023

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Spoilage Potential of Pseudomonas ( P. fragi, P. putida ) and LAB ( Leuconostoc mesenteroides , Lactobacillus sakei ) Strains and Their Volatilome Profile During Storage of Sterile Pork Meat Using GC/MS and Data Analytics

Foods, 2020-05, Vol.9 (5), p.633

2020

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Molecular Detection of Two Potential Probiotic Lactobacilli Strains and Evaluation of Their Performance as Starter Adjuncts in Yogurt Production

International journal of molecular sciences, 2016-05, Vol.17 (5), p.668-668

2016

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Potential of multispectral imaging technology for rapid and non-destructive determination of the microbiological quality of beef filets during aerobic storage

International journal of food microbiology, 2014-03, Vol.174, p.1-11

2014

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COVID-Related Misinformation Migration to BitChute and Odysee

Future internet, 2022-11, Vol.14 (12), p.350

2022

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Short-Term Effects of Fruit Juice Enriched with Vitamin D3, n-3 PUFA, and Probiotics on Glycemic Responses: A Randomized Controlled Clinical Trial in Healthy Adults

Metabolites, 2023-06, Vol.13 (7), p.791

2023

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Evaluation of immobilized Lactobacillus plantarum 2035 on whey protein as adjunct probiotic culture in yoghurt production

Food science & technology, 2017-01, Vol.75, p.137-146

2017

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MeVer NetworkX: Network Analysis and Visualization for Tracing Disinformation

Future internet, 2022-05, Vol.14 (5), p.147

2022

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Monitoring the Bioprotective Potential of Lactiplantibacillus pentosus Culture on Pathogen Survival and the Shelf-Life of Fresh Ready-to-Eat Salads Stored under Modified Atmosphere Packaging

Pathogens (Basel), 2024-07, Vol.13 (7), p.557

2024

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Effect of the Bioprotective Properties of Lactic Acid Bacteria Strains on Quality and Safety of Feta Cheese Stored under Different Conditions

Microorganisms (Basel), 2024-09, Vol.12 (9), p.1870

2024

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Evaluating the Quality of Cheese Slices Packaged with Na-Alginate Edible Films Supplemented with Functional Lactic Acid Bacteria Cultures after High-Pressure Processing

Foods, 2022-09, Vol.11 (18), p.2855

2022

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Mapping the Key Technological and Functional Characteristics of Indigenous Lactic Acid Bacteria Isolated from Greek Traditional Dairy Products

Microorganisms (Basel), 2022-01, Vol.10 (2), p.246

2022

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Quality and Safety of Fresh Chicken Fillets after High Pressure Processing: Survival of Indigenous Brochothrix thermosphacta and Inoculated Listeria monocytogenes

Microorganisms (Basel), 2019-11, Vol.7 (11), p.520

2019

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Production of a Functional Fresh Cheese Enriched with the Probiotic Strain Lb. Plantarum T571 Isolated From Traditional Greek Product

Current research in nutrition and food science, 2016-10, Vol.4 (Special-Issue-October), p.169-181

2016

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Genotypic characterization of Brochothrix thermosphacta isolated during storage of minced pork under aerobic or modified atmosphere packaging conditions

Meat science, 2012-12, Vol.92 (4), p.735-738

2012

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Sensory and microbiological quality assessment of beef fillets using a portable electronic nose in tandem with support vector machine analysis

Exploring yeast diversity of dry-salted naturally black olives from Greek retail outlets with culture dependent and independent molecular methods

Editorial: Recent advances and future perspective in probiotics isolated from fermented foods: From quality assessment to novel products

Using Multispectral Imaging for Spoilage Detection of Pork Meat

Use of Fourier Transform Infrared Spectroscopy for Monitoring the Shelf Life and Safety of Yogurts Supplemented With a Lactobacillus plantarum Strain With Probiotic Potential

Effect of high pressure processing on the survival of Salmonella Enteritidis and shelf-life of chicken fillets

The Influence of Archaeometallurgical Copper Alloy Castings Microstructure towards Corrosion Evolution in Various Corrosive Media

Greek functional Feta cheese: Enhancing quality and safety using a Lactobacillus plantarum strain with probiotic potential

Exploration of the shelf-life difference between chilled beef and pork with similar initial levels of bacterial contamination

Application of multi-functional lactic acid bacteria strains in a pilot scale feta cheese production

Spoilage Potential of Pseudomonas ( P. fragi, P. putida ) and LAB ( Leuconostoc mesenteroides , Lactobacillus sakei ) Strains and Their Volatilome Profile During Storage of Sterile Pork Meat Using GC/MS and Data Analytics

Molecular Detection of Two Potential Probiotic Lactobacilli Strains and Evaluation of Their Performance as Starter Adjuncts in Yogurt Production

Potential of multispectral imaging technology for rapid and non-destructive determination of the microbiological quality of beef filets during aerobic storage

COVID-Related Misinformation Migration to BitChute and Odysee

Short-Term Effects of Fruit Juice Enriched with Vitamin D3, n-3 PUFA, and Probiotics on Glycemic Responses: A Randomized Controlled Clinical Trial in Healthy Adults

Two-Month Consumption of Orange Juice Enriched with Vitamin D3 and Probiotics Decreases Body Weight, Insulin Resistance, Blood Lipids, and Arterial Blood Pressure in High-Cardiometabolic-Risk Patients on a Westernized Type Diet: Results from a Randomized Clinical Trial

Evaluation of immobilized Lactobacillus plantarum 2035 on whey protein as adjunct probiotic culture in yoghurt production

MeVer NetworkX: Network Analysis and Visualization for Tracing Disinformation

Monitoring the Bioprotective Potential of Lactiplantibacillus pentosus Culture on Pathogen Survival and the Shelf-Life of Fresh Ready-to-Eat Salads Stored under Modified Atmosphere Packaging

Effect of the Bioprotective Properties of Lactic Acid Bacteria Strains on Quality and Safety of Feta Cheese Stored under Different Conditions

Evaluating the Quality of Cheese Slices Packaged with Na-Alginate Edible Films Supplemented with Functional Lactic Acid Bacteria Cultures after High-Pressure Processing

Mapping the Key Technological and Functional Characteristics of Indigenous Lactic Acid Bacteria Isolated from Greek Traditional Dairy Products

Quality and Safety of Fresh Chicken Fillets after High Pressure Processing: Survival of Indigenous Brochothrix thermosphacta and Inoculated Listeria monocytogenes

Production of a Functional Fresh Cheese Enriched with the Probiotic Strain Lb. Plantarum T571 Isolated From Traditional Greek Product

Genotypic characterization of Brochothrix thermosphacta isolated during storage of minced pork under aerobic or modified atmosphere packaging conditions

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