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Citation: A. Govaris et al., The fate of Escherichia coli O157 : H7 in Myzithra, Anthotyros, and Manouri whey cheeses during storage at 2 and 12 degrees C, FOOD MICROB, 18(5), 2001, pp. 565-570

Authors: Kokoti, M Sivropoulou, A Koidis, P Garefis, P

Citation: M. Kokoti et al., Comparison of cell proliferation on modified dental ceramics, J ORAL REH, 28(9), 2001, pp. 880-887

Authors: Koidis, P Iossifidou, E Abrahim, A Ambrosiadis, I

Citation: P. Koidis et al., The effectiveness of different spices, as inhibitors for Escherichia coli O157 : H7, in nutrient broth stored at 4 degrees C or 12 degrees C, ARCH LEBENS, 51(6), 2000, pp. 156-158

Authors: Koidis, P Bori, M Vareltzis, K

Citation: P. Koidis et al., Efficacy of ozone treatment to eliminate Salmonella enteritidis from eggshell surface, ARCH LEBENS, 51(1), 2000, pp. 4-6

Authors: Koidis, P Bori, M Vareltzis, K

Citation: P. Koidis et al., The use of UV irradiation in reducing Salmonella enteritidis on shell eggs, ARCH LEBENS, 50(4-5), 1999, pp. 109-111

Authors: Sarigiannidou, D Koidis, P Batzios, C Mantis, A

Citation: D. Sarigiannidou et al., Behaviour of Bacillus cereus spores during heat processing of whey and in Mizithra cheese, ARCH LEBENS, 50(3), 1999, pp. 54-58