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Results:
1-18
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Results: 18
Authors:
Lambert, RJW
Skandamis, PN
Coote, PJ
Nychas, GJE
Citation: Rjw. Lambert et al., A study of the minimum inhibitory concentration and mode of action of oregano essential oil, thymol and carvacrol, J APPL MICR, 91(3), 2001, pp. 453-462
Authors:
Tsigarida, E
Nychas, GJE
Citation: E. Tsigarida et Gje. Nychas, Ecophysiological attributes of a Lactobacillus sp and a Pseudomonas sp on sterile beef fillets in relation to storage temperature and film permeability, J APPL MICR, 90(5), 2001, pp. 696-705
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
Authors:
Davies, AR
Capell, C
Jehanno, D
Nychas, GJE
Kirby, RM
Citation: Ar. Davies et al., Incidence of foodborne pathogens on European fish, FOOD CONTRO, 12(2), 2001, pp. 67-71
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
Authors:
Spyropoulou, KE
Chorianopoulos, NG
Skandamis, PN
Nychas, GJE
Citation: Ke. Spyropoulou et al., Survival of Escherichia coli O157 : H7 during the fermentation of Spanish-style green table olives (conservolea variety) supplemented with different carbon sources, INT J F MIC, 66(1-2), 2001, pp. 3-11
Authors:
Tryfinopoulou, P
Drosinos, EH
Nychas, GJE
Citation: P. Tryfinopoulou et al., Performance of Pseudomonas CFC-selective medium in the fish storage ecosystems, J MICROB M, 47(2), 2001, pp. 243-247
Authors:
Tsigarida, E
Skandamis, P
Nychas, GJE
Citation: E. Tsigarida et al., Behaviour of Listeria monocytogenes and autochthonous flora on meat storedunder aerobic, vacuum and modified atmosphere packaging conditions with orwithout the presence of oregano essential oil at 5 degrees C, J APPL MICR, 89(6), 2000, pp. 901-909
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
Authors:
Skandamis, P
Tsigarida, E
Nychas, GJE
Citation: P. Skandamis et al., Ecophysiological attributes of Salmonella typhimurium in liquid culture and within a gelatin gel with or without the addition of oregano essential oil, WORLD J MIC, 16(1), 2000, pp. 31-35
Authors:
Drosinos, EH
Tassou, C
Kakiomenou, K
Nychas, GJE
Citation: Eh. Drosinos et al., Microbiological, physico-chemical and organoleptic attributes of a countrytomato salad and fate of Salmonella enteritidis during storage under aerobic or modified atmosphere packaging conditions at 4 degrees C and 10 degrees C, FOOD CONTRO, 11(2), 2000, pp. 131-135
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
Authors:
Koutsoumanis, KP
Taoukis, PS
Drosinos, EH
Nychas, GJE
Citation: Kp. Koutsoumanis et al., Applicability of an Arrhenius model for the combined effect of temperatureand CO2 packaging on the spoilage microflora of fish, APPL ENVIR, 66(8), 2000, pp. 3528
Authors:
Skandamis, PN
Nychas, GJE
Citation: Pn. Skandamis et Gje. Nychas, Development and evaluation of a model predicting the survival of Escherichia coli O157 : H7 NCTC 12900 in homemade eggplant salad at various temperatures, pHs, and oregano essential oil concentrations, APPL ENVIR, 66(4), 2000, pp. 1646-1653
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
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
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
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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