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Results: 1-14 |
Results: 14
EVALUATION OF THE EXTENT AND TYPE OF BACTERIAL-CONTAMINATION AT DIFFERENT STAGES OF PROCESSING OF COOKED HAM
Authors: SAMELIS J KAKOURI A GEORGIADOU KG METAXOPOULOS J
Citation: J. Samelis et al., EVALUATION OF THE EXTENT AND TYPE OF BACTERIAL-CONTAMINATION AT DIFFERENT STAGES OF PROCESSING OF COOKED HAM, Journal of applied microbiology, 84(4), 1998, pp. 649-660
THE MICROBIOLOGY OF TRADITIONAL GREEK COUNTRY-STYLE SAUSAGE DURING MANUFACTURE FOLLOWED BY STORAGE AT 3-DEGREES AND 12-DEGREES-C IN AIR
Authors: SAMELIS J METAXOPOULOS J
Citation: J. Samelis et J. Metaxopoulos, THE MICROBIOLOGY OF TRADITIONAL GREEK COUNTRY-STYLE SAUSAGE DURING MANUFACTURE FOLLOWED BY STORAGE AT 3-DEGREES AND 12-DEGREES-C IN AIR, Italian journal of food sciences, 10(2), 1998, pp. 155-163
USEFULNESS OF RAPID GC ANALYSIS OF CELLULAR FATTY-ACIDS FOR DISTINGUISHING WEISSELLA-VIRIDESCENS, WEISSELLA-PARAMESENTEROIDES, WEISSELLA-HELLENICA AND SOME NON-IDENTIFIABLE, ARGININE-NEGATIVE WEISSELLA STRAINSOF MEAT ORIGIN
Authors: SAMELIS J REMENTZIS J TSAKALIDOU E METAXOPOULOS J
Citation: J. Samelis et al., USEFULNESS OF RAPID GC ANALYSIS OF CELLULAR FATTY-ACIDS FOR DISTINGUISHING WEISSELLA-VIRIDESCENS, WEISSELLA-PARAMESENTEROIDES, WEISSELLA-HELLENICA AND SOME NON-IDENTIFIABLE, ARGININE-NEGATIVE WEISSELLA STRAINSOF MEAT ORIGIN, Systematic and applied microbiology, 21(2), 1998, pp. 260-265
STABILITY AND SAFETY OF TRADITIONAL GREEK SALAMI - A MICROBIOLOGICAL ECOLOGY STUDY
Authors: SAMELIS J METAXOPOULOS J VLASSI M PAPPA A
Citation: J. Samelis et al., STABILITY AND SAFETY OF TRADITIONAL GREEK SALAMI - A MICROBIOLOGICAL ECOLOGY STUDY, International journal of food microbiology, 44(1-2), 1998, pp. 69-82
A NOVEL MODELING APPROACH FOR PREDICTING MICROBIAL-GROWTH IN A RAW CURED MEAT PRODUCT STORED AT 3-DEGREES-C AND AT 12-DEGREES-C IN AIR
Authors: AGGELIS G SAMELIS J METAXOPOULOS J
Citation: G. Aggelis et al., A NOVEL MODELING APPROACH FOR PREDICTING MICROBIAL-GROWTH IN A RAW CURED MEAT PRODUCT STORED AT 3-DEGREES-C AND AT 12-DEGREES-C IN AIR, International journal of food microbiology, 43(1-2), 1998, pp. 39-52
ATYPICAL LEUCONOSTOC-LIKE WEISSELLA STRAINS ISOLATED FROM MEAT, SHAVING LOW PHENOTYPIC RELATEDNESS WITH THE SO FAR RECOGNIZED ARGININE-NEGATIVE WEISSELLA SPP. AS REVEALED BY SDS-PAGE OF WHOLE-CELL PROTEINS
Authors: TSAKALIDOU E SAMELIS J METAXOPOULOS J KALANTZOPOULOS G
Citation: E. Tsakalidou et al., ATYPICAL LEUCONOSTOC-LIKE WEISSELLA STRAINS ISOLATED FROM MEAT, SHAVING LOW PHENOTYPIC RELATEDNESS WITH THE SO FAR RECOGNIZED ARGININE-NEGATIVE WEISSELLA SPP. AS REVEALED BY SDS-PAGE OF WHOLE-CELL PROTEINS, Systematic and applied microbiology, 20(4), 1997, pp. 659-664
YEASTS ISOLATED FROM TRADITIONAL GREEK DRY SALAMI
Authors: METAXOPOULOS J STAVROPOULOS S KAKOURI A SAMELIS J
Citation: J. Metaxopoulos et al., YEASTS ISOLATED FROM TRADITIONAL GREEK DRY SALAMI, Italian journal of food sciences, 8(1), 1996, pp. 25-32
DIFFERENTIATION OF LACT-SAKE AND LACT-CURVATUS ISOLATED FROM NATURALLY FERMENTED GREEK DRY SALAMI BY SDS-PAGE OF WHOLE-CELL PROTEINS
Authors: SAMELIS J METAXOPOULOS J
Citation: J. Samelis et J. Metaxopoulos, DIFFERENTIATION OF LACT-SAKE AND LACT-CURVATUS ISOLATED FROM NATURALLY FERMENTED GREEK DRY SALAMI BY SDS-PAGE OF WHOLE-CELL PROTEINS, Journal of Applied Bacteriology, 79(4), 1995, pp. 481-482
DIFFERENTIATION OF LACTOBACILLUS-SAKE AND LACT-CURVATUS ISOLATED FROMNATURALLY FERMENTED GREEK DRY SALAMI BY SDS-PAGE OF WHOLE-CELL PROTEINS
Authors: SAMELIS J TSAKALIDOU E METAXOPOULOS J KALANTZOPOULOS G
Citation: J. Samelis et al., DIFFERENTIATION OF LACTOBACILLUS-SAKE AND LACT-CURVATUS ISOLATED FROMNATURALLY FERMENTED GREEK DRY SALAMI BY SDS-PAGE OF WHOLE-CELL PROTEINS, Journal of Applied Bacteriology, 78(2), 1995, pp. 157-163
QUANTIFICATION AND CHARACTERIZATION OF MICROBIAL-POPULATIONS ASSOCIATED WITH NATURALLY FERMENTED GREEK DRY SALAMI
Authors: SAMELIS J STAVROPOULOS S KAKOURI A METAXOPOULOS J
Citation: J. Samelis et al., QUANTIFICATION AND CHARACTERIZATION OF MICROBIAL-POPULATIONS ASSOCIATED WITH NATURALLY FERMENTED GREEK DRY SALAMI, Food microbiology, 11(6), 1994, pp. 447-460
CHARACTERIZATION OF LACTIC-ACID BACTERIA ISOLATED FROM NATURALLY FERMENTED GREEK DRY SALAMI
Authors: SAMELIS J MAUROGENAKIS F METAXOPOULOS J
Citation: J. Samelis et al., CHARACTERIZATION OF LACTIC-ACID BACTERIA ISOLATED FROM NATURALLY FERMENTED GREEK DRY SALAMI, International journal of food microbiology, 23(2), 1994, pp. 179-196
SAKACIN-B, A BACTERIOCIN PRODUCED BY LACTOBACILLUS-SAKE ISOLATED FROMGREEK DRY FERMENTED SAUSAGES
Authors: SAMELIS J ROLLER S METAXOPOULOS J
Citation: J. Samelis et al., SAKACIN-B, A BACTERIOCIN PRODUCED BY LACTOBACILLUS-SAKE ISOLATED FROMGREEK DRY FERMENTED SAUSAGES, Journal of Applied Bacteriology, 76(5), 1994, pp. 475-486
LIPOLYTIC AND MICROBIAL CHANGES DURING THE NATURAL FERMENTATION AND RIPENING OF GREEK DRY SAUSAGES
Authors: SAMELIS J AGGELIS G METAXOPOULOS J
Citation: J. Samelis et al., LIPOLYTIC AND MICROBIAL CHANGES DURING THE NATURAL FERMENTATION AND RIPENING OF GREEK DRY SAUSAGES, Meat science, 35(3), 1993, pp. 371-385
TAXONOMIC STUDIES ON SOME LEUCONOSTOC-LIKE ORGANISMS FROM FERMENTED SAUSAGES - DESCRIPTION OF A NEW GENUS WEISSELLA FOR THE LEUCONOSTOC PARAMESENTEROIDES GROUP OF SPECIES
Authors: COLLINS MD SAMELIS J METAXOPOULOS J WALLBANKS S
Citation: Md. Collins et al., TAXONOMIC STUDIES ON SOME LEUCONOSTOC-LIKE ORGANISMS FROM FERMENTED SAUSAGES - DESCRIPTION OF A NEW GENUS WEISSELLA FOR THE LEUCONOSTOC PARAMESENTEROIDES GROUP OF SPECIES, Journal of Applied Bacteriology, 75(6), 1993, pp. 595-603
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