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Results: 1-10 |
Results: 10
Inhibition of oregano essential oil and EDTA on Escherichia coli O157 : H7
Authors: Skandamis, P Koutsoumanis, K Fasseas, K Nychas, GJE
Citation: P. Skandamis et al., Inhibition of oregano essential oil and EDTA on Escherichia coli O157 : H7, ITAL J FOOD, 13(1), 2001, pp. 65-75
Development and assessment of an intelligent Shelf Life Decision System for quality optimization of the food chill chain
Authors: Giannakourou, MC Koutsoumanis, K Nychas, GJE Taoukis, PS
Citation: Mc. Giannakourou et al., Development and assessment of an intelligent Shelf Life Decision System for quality optimization of the food chill chain, J FOOD PROT, 64(7), 2001, pp. 1051-1057
Comparison of maximum specific growth rates and lag times estimated from absorbance and viable count data by different mathematical models
Authors: Dalgaard, P Koutsoumanis, K
Citation: P. Dalgaard et K. Koutsoumanis, Comparison of maximum specific growth rates and lag times estimated from absorbance and viable count data by different mathematical models, J MICROB M, 43(3), 2001, pp. 183-196
Predictive modeling of the shelf life of fish under nonisothermal conditions
Authors: Koutsoumanis, K
Citation: K. Koutsoumanis, Predictive modeling of the shelf life of fish under nonisothermal conditions, APPL ENVIR, 67(4), 2001, pp. 1821-1829
Inhibition of Salmonella enteritidis and Staphylococcus aureus in nutrientbroth by mint essential oil
Authors: Tassou, C Koutsoumanis, K Nychas, GJE
Citation: C. Tassou et al., Inhibition of Salmonella enteritidis and Staphylococcus aureus in nutrientbroth by mint essential oil, FOOD RES IN, 33(3-4), 2000, pp. 273-280
Application of a systematic experimental procedure to develop a microbial model for rapid fish shelf life predictions
Authors: Koutsoumanis, K Nychas, GJE
Citation: K. Koutsoumanis et Gje. Nychas, Application of a systematic experimental procedure to develop a microbial model for rapid fish shelf life predictions, INT J F MIC, 60(2-3), 2000, pp. 171-184
Biogenic amines and sensory changes associated with the microbial flora ofMediterranean gilt-head sea bream (Sparus aurata) stored aerobically at 0,8, and 15 degrees C
Authors: Koutsoumanis, K Lampropoulou, K Nychas, GJE
Citation: K. Koutsoumanis et al., Biogenic amines and sensory changes associated with the microbial flora ofMediterranean gilt-head sea bream (Sparus aurata) stored aerobically at 0,8, and 15 degrees C, J FOOD PROT, 62(4), 1999, pp. 398-402
Use of time-temperature integrators and predictive modelling for shelf life control of chilled fish under dynamic storage conditions
Authors: Taoukis, PS Koutsoumanis, K Nychas, GJE
Citation: Ps. Taoukis et al., Use of time-temperature integrators and predictive modelling for shelf life control of chilled fish under dynamic storage conditions, INT J F MIC, 53(1), 1999, pp. 21-31
A predictive model for the non-thermal inactivation of Salmonella enteritidis in a food model system supplemented with a natural antimicrobial
Authors: Koutsoumanis, K Lambropoulou, K Nychas, GJE
Citation: K. Koutsoumanis et al., A predictive model for the non-thermal inactivation of Salmonella enteritidis in a food model system supplemented with a natural antimicrobial, INT J F MIC, 49(1-2), 1999, pp. 63-74
Chemical and sensory changes associated with microbial flora of Mediterranean boque (Boops boops) stored aerobically at 0, 3, 7, and 10 degrees C
Authors: Koutsoumanis, K Nychas, GJE
Citation: K. Koutsoumanis et Gje. Nychas, Chemical and sensory changes associated with microbial flora of Mediterranean boque (Boops boops) stored aerobically at 0, 3, 7, and 10 degrees C, APPL ENVIR, 65(2), 1999, pp. 698-706
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