Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Alkmini Gavriil"'
Autor:
Alkmini Gavriil, Evangelia Zilelidou, Angelis-Evangelos Papadopoulos, Danae Siderakou, Konstantinos M. Kasiotis, Serkos A. Haroutounian, Chrysavgi Gardeli, Ilias Giannenas, Panagiotis N. Skandamis
Publikováno v:
Scientific Reports, Vol 11, Iss 1, Pp 1-14 (2021)
Abstract Nine odorless laboratory-collected hydro-distilled aqueous extracts (basil, calendula, centrifuged oregano, corn silk, laurel, oregano, rosemary, spearmint, thyme) and one industrial steam-distilled oregano hydrolate acquired as by-products
Externí odkaz:
https://doaj.org/article/6f09dbbbd9094ff0947726f4b4df7ddd
Publikováno v:
Microorganisms, Vol 11, Iss 1, p 66 (2022)
Kopanisti is a Greek PDO cheese, which is traditionally produced by the addition of an amount of over-mature Kopanisti, called Mana Kopanisti, to initiate cheese ripening. The aim of this study was the production of four types of Kopanisti cheese (A
Externí odkaz:
https://doaj.org/article/3f446cabbdb8434ca4456cba04d83b52
Publikováno v:
PLoS ONE, Vol 15, Iss 7, p e0234999 (2020)
Acid adaptation enhances survival of foodborne pathogens under lethal acid conditions that prevail in several food-related ecosystems. In the present study, the role of undissociated acetic acid in inducing acid resistance of Salmonella Enteritidis P
Externí odkaz:
https://doaj.org/article/a1f60a7f07bc485e81c03258391b918a
Autor:
Chrysavgi Gardeli, Konstantinos M. Kasiotis, Ilias Giannenas, Panagiotis N. Skandamis, Serkos A. Haroutounian, Alkmini Gavriil, Danae Siderakou, Angelis-Evangelos Papadopoulos, Evangelia Zilelidou
Publikováno v:
Scientific Reports, Vol 11, Iss 1, Pp 1-14 (2021)
Scientific Reports
Scientific Reports
Nine odorless laboratory-collected hydro-distilled aqueous extracts (basil, calendula, centrifuged oregano, corn silk, laurel, oregano, rosemary, spearmint, thyme) and one industrial steam-distilled oregano hydrolate acquired as by-products of essent
Autor:
Alkmini Gavriil
Το βακτήριο Salmonella spp. είναι τροφιμογενές παθογόνο, με ευρεία παρουσία στο περιβάλλον. Οι οικονομικές συνέπειες και οι επιπτώσεις στην υγ
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0088414c604287f3379b9db630b63e8c
https://doi.org/10.12681/eadd/49016
https://doi.org/10.12681/eadd/49016
Autor:
Adamantia Papaioannou, Alkmini Gavriil, Eleni Tsiripov, Panagiotis N. Skandamis, Asimina Skordaki, Spiros Paramithiotis
Publikováno v:
Food microbiology. 95
The innate and inducible resistance of six Salmonella strains (4/74, FS8, FS115, P167807, ATCC 13076, WT) in mayonnaise at 5 °C following adaptation to different pH/undissociated acetic acid (UAA) combinations (15mM/pH5.0, 35mM/pH5.5, 45mM/pH6.0) wa