Zobrazeno 1 - 10
of 25
pro vyhledávání: '"Alexander Govaris"'
Autor:
Mikela Vlachou, Andreana Pexara, Nikolaos Solomakos, Alexander Govaris, Dimitrios Palaiogiannis, Vassilis Athanasiadis, Stavros I. Lalas
Publikováno v:
Toxins, Vol 16, Iss 10, p 421 (2024)
This study aimed to assess the presence of ochratoxin A (OTA) residues in the blood serum of slaughtered pigs in Greece. Samples were obtained from 1695 healthy slaughtered pigs originating from 113 different farms located in 21 geographic regional u
Externí odkaz:
https://doaj.org/article/47da0ec46df243bdbff93198f7dc71b2
Publikováno v:
Acta Veterinaria Eurasia, Vol 49, Iss 2, Pp 92-98 (2023)
Externí odkaz:
https://doaj.org/article/4a223caacbed4f03807b617210461e42
Publikováno v:
Toxins, Vol 14, Iss 2, p 67 (2022)
Ochratoxin A (OTA) is a mycotoxin that is produced after the growth of several Aspergillus and Penicillium spp. in feeds or foods. OTA has been proved to possess nephrotoxic, hepatotoxic, teratogenic, neurotoxic, genotoxic, carcinogenic and immunotox
Externí odkaz:
https://doaj.org/article/30887e282c834a6d8e10683d4c34f162
Autor:
Alexander Govaris, Andreana Pexara
Publikováno v:
Foods, Vol 10, Iss 2, p 215 (2021)
High-pressure processing (HPP) is an innovative non-thermal food preservation method. HPP can inactivate microorganisms, including viruses, with minimal influence on the physicochemical and sensory properties of foods. The most significant foodborne
Externí odkaz:
https://doaj.org/article/61e17f57e7584a41a3f6bcfff6a64aa8
Autor:
Andreana Pexara, Alexander Govaris
Publikováno v:
Foods, Vol 9, Iss 11, p 1520 (2020)
In recent years, several foodborne viruses’ outbreaks have been recorded worldwide. Μost of the foodborne viruses have a low infection dose, are stable and can persist and survive in foods for a long time without loss of infectivity. The most impo
Externí odkaz:
https://doaj.org/article/98e5ede9fb0b46eea215c365d2bf2b10
Publikováno v:
Veterinaria Italiana, Vol 54, Iss 4 (2019)
Q fever is a zoonosis caused by Coxiella burnetii, an obligate intracellular gram‑negative bacterium. Infection by C. burnetii has been demonstrated in many animal species, but ruminants are the major reservoirs and the main sources of human infect
Externí odkaz:
https://doaj.org/article/a17b41d01a0e4fdcac0d8d7570428765
Publikováno v:
Veterinary World, Vol 6, Iss 10, Pp 703-708 (2013)
Salmonella enterica, the most pathogenic species of the genusSalmonella, includes more than 2,500 serovars, many of which are of great veterinary and medical significance. The emergence of food-borne pathogens, such as Salmonella spp., has increased
Externí odkaz:
https://doaj.org/article/09f8a3d2f7114ddb8f6e555b46ce710b
Publikováno v:
Letters in applied microbiologyReferences. 71(4)
The aims of the present study were to examine the occurrence of Staphylococcus spp. in the tonsils of slaughtered pigs in a regional slaughterhouse in Greece, the antibiotic resistance of the Staphylococcus spp. isolates, and the enteroxigenicity of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::000c6867997cf3fd4501ccdff857d9a7
https://pubmed.ncbi.nlm.nih.gov/32557652
https://pubmed.ncbi.nlm.nih.gov/32557652
Autor:
Alexander Govaris, Antonios Katsioulis, Christos Hadjichristodoulou, Eleni Malissiova, Andreas Tsakalof, Marina Hatzinikou, Ioannis S. Arvanitoyannis, Athina Tzora
Publikováno v:
Dairy Science & Technology. 95:437-450
Organic milk and dairy products are widely consumed lately, with the belief they are of higher nutritional quality than conventional, while researchers report contradictory views on this issue. This study aimed to compare the fat, protein, and lactos
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::39615b2f99e08e29b7024132b22d5666
https://doi.org/10.1007/s13594-015-0224-7
https://doi.org/10.1007/s13594-015-0224-7
Autor:
Dimitrios J. Fletouris, Ioannis Ambrosiadis, E. Botsoglou, Alexander Govaris, N. A. Botsoglou
Publikováno v:
Meat Science. 98:150-157
Our previous study has demonstrated the protective effects of olive leaf extracts on the oxidation of pork patties from n-3 fatty acid-enriched meat during refrigerated storage. The target of the present study was to examine these effects during froz
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5fdc0a731c8f086b677df54b5e7d001c
https://doi.org/10.1016/j.meatsci.2014.05.015
https://doi.org/10.1016/j.meatsci.2014.05.015