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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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Risk profiles of pork and poultry meat and risk ratings of various pathogen/product combinations

International journal of food microbiology, 2008-08, Vol.126 (1), p.1-12

2008

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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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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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Quantitative microbiological risk assessment as a tool to obtain useful information for risk managers — Specific application to Listeria monocytogenes and ready-to-eat meat products

International journal of food microbiology, 2010-07, Vol.141, p.S170-S179

2010

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Inhibition of A. carbonarius growth and reduction of ochratoxin A by bacteria and yeast composites of technological importance in culture media and beverages

International journal of food microbiology, 2012-01, Vol.152 (3), p.91-99

2012

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Modeling the effect of inoculum size and acid adaptation on growth/no growth interface of Escherichia coli O157:H7

International journal of food microbiology, 2007-12, Vol.120 (3), p.237-249

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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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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Reduction of Listeria monocytogenes populations during exposure to a simulated gastric fluid following storage of inoculated frankfurters formulated and treated with preservatives

International journal of food microbiology, 2005-04, Vol.99 (3), p.309-319

2005

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Meat spoilage during distribution

Meat science, 2008, Vol.78 (1), p.77-89

2008

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Impact of population density and stress adaptation on the internalization of Salmonella in leafy greens

Food microbiology, 2022-09, Vol.106, p.104053, Article 104053

2022

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Physicochemical, microbiological, and organoleptic profiles of Greek table olives from retail outlets

Journal of food protection, 2006-07, Vol.69 (7), p.1732-1738

2006

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Modeling the microbial interaction and the death of Escherichia coli O157:H7 during the fermentation of Spanish-style green table olives

Journal of food protection, 2003-07, Vol.66 (7), p.1166-1175

2003

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Heat and acid tolerance of Listeria monocytogenes after exposure to single and multiple sublethal stresses

Food microbiology, 2008-02, Vol.25 (2), p.294-303

2008

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Developing an antimicrobial packaging of ready-to-eat pomegranate arils based on vapors of brandy or distillery ethanol

Food research international, 2015-03, Vol.69, p.141-150

2015

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Quantifying the spoilage and shelf-life of yoghurt with fruits

Food microbiology, 2011-05, Vol.28 (3), p.611-616

2011

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Storage of pork meat under modified atmospheres containing vapors from commercial alcoholic beverages

International journal of food microbiology, 2014-05, Vol.178, p.65-75

2014

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Investigating boundaries of survival, growth and expression of genes associated with stress and virulence of Listeria monocytogenes in response to acid and osmotic stress

Food microbiology, 2015-02, Vol.45 (Pt B), p.231-244

2015

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Effect of pH and Water Activity on the Growth Limits of Listeria monocytogenes in a Cheese Matrix at Two Contamination Levels

Journal of food protection, 2011-11, Vol.74 (11), p.1805-1813

2011

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Microbial ecology of food contact surfaces and products of small-scale facilities producing traditional sausages

Food microbiology, 2008-02, Vol.25 (2), p.313-323

2008

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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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Genetic resistance to transmissible spongiform encephalopathies (TSE) in goats

EFSA journal, 2017-08, Vol.15 (8), p.e04962-n/a

2017

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Effect of packaging and storage temperature on the survival of Listeria monocytogenes inoculated postprocessing on sliced salami

Journal of food protection, 2007-10, Vol.70 (10), p.2313-2320

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

Risk profiles of pork and poultry meat and risk ratings of various pathogen/product combinations

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

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

Quantitative microbiological risk assessment as a tool to obtain useful information for risk managers — Specific application to Listeria monocytogenes and ready-to-eat meat products

Inhibition of A. carbonarius growth and reduction of ochratoxin A by bacteria and yeast composites of technological importance in culture media and beverages

Modeling the effect of inoculum size and acid adaptation on growth/no growth interface of Escherichia coli O157:H7

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

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

Reduction of Listeria monocytogenes populations during exposure to a simulated gastric fluid following storage of inoculated frankfurters formulated and treated with preservatives

Meat spoilage during distribution

Impact of population density and stress adaptation on the internalization of Salmonella in leafy greens

Physicochemical, microbiological, and organoleptic profiles of Greek table olives from retail outlets

Modeling the microbial interaction and the death of Escherichia coli O157:H7 during the fermentation of Spanish-style green table olives

Heat and acid tolerance of Listeria monocytogenes after exposure to single and multiple sublethal stresses

Developing an antimicrobial packaging of ready-to-eat pomegranate arils based on vapors of brandy or distillery ethanol

Quantifying the spoilage and shelf-life of yoghurt with fruits

Storage of pork meat under modified atmospheres containing vapors from commercial alcoholic beverages

Investigating boundaries of survival, growth and expression of genes associated with stress and virulence of Listeria monocytogenes in response to acid and osmotic stress

Effect of pH and Water Activity on the Growth Limits of Listeria monocytogenes in a Cheese Matrix at Two Contamination Levels

Microbial ecology of food contact surfaces and products of small-scale facilities producing traditional sausages

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

Genetic resistance to transmissible spongiform encephalopathies (TSE) in goats

Effect of packaging and storage temperature on the survival of Listeria monocytogenes inoculated postprocessing on sliced salami

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

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