Zobrazeno 1 - 10
of 14
pro vyhledávání: '"Anastasios Stamatiou"'
Autor:
Faidra Syropoulou, Dimitrios A. Anagnostopoulos, Foteini F. Parlapani, Evangelia Karamani, Anastasios Stamatiou, Kostas Tzokas, George-John E. Nychas, Ioannis S. Boziaris
Publikováno v:
Microorganisms, Vol 10, Iss 9, p 1870 (2022)
In the present work, the profiles of bacterial communities of whole and filleted European sea bass (Dicentrarchus labrax), during several storage temperatures (0, 4, 8 and 12 °C) under aerobic and Modified Atmosphere Packaging (MAP) conditions, were
Externí odkaz:
https://doaj.org/article/164ba770cc89438ba148484c5dab17a9
Autor:
Faidra Syropoulou, Foteini F. Parlapani, Dimitrios A. Anagnostopoulos, Anastasios Stamatiou, Athanasios Mallouchos, Ioannis S. Boziaris
Publikováno v:
Foods, Vol 10, Iss 12, p 3109 (2021)
Spoilage status of whole and filleted chill-stored meagre caught in January and July was evaluated using sensory, microbiological, 16S metabarcoding and Volatile Organic Compounds (VOCs) analysis. Based on the sensory analysis, shelf-life was 15 and
Externí odkaz:
https://doaj.org/article/01273bdb5aba49b1a9cbf20e8be3f86d
Autor:
Evgenia D. Spyrelli, Anastasios Stamatiou, Chrysoula C. Tassou, George-John E. Nychas, Agapi I. Doulgeraki
Publikováno v:
Fermentation, Vol 6, Iss 1, p 12 (2020)
The aim of the present study was to assess the influence of ripening container’s material on the bacterial diversity of Feta cheese PDO (Protected Designation of Origin). The microbiota of fresh and mature cheese produced in plastic and stainless s
Externí odkaz:
https://doaj.org/article/2bc1a6af83bb45de87a2a78184394a2a
Autor:
Agapi I. Doulgeraki, Evgenia D. Spyrelli, Chrysoula C. Tassou, George-John E. Nychas, Anastasios Stamatiou
Publikováno v:
Fermentation; Volume 6; Issue 1; Pages: 12
Fermentation, Vol 6, Iss 1, p 12 (2020)
Fermentation, Vol 6, Iss 1, p 12 (2020)
The aim of the present study was to assess the influence of ripening container’s material on the bacterial diversity of Feta cheese PDO (Protected Designation of Origin). The microbiota of fresh and mature cheese produced in plastic and stainless s
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1352ea34e425ff37dacc6c6b973cff61
Autor:
Efstathios Z. Panagou, Athanasios Mallouchos, Anastasios Stamatiou, Vassiliki Blana, Javier Villegas Vergara
Publikováno v:
LWT - Food Science and Technology. 53:113-119
The efficacy of different brine acidification treatments on the fermentation profile of Conservolea green olives processed by the Spanish method was evaluated. The treatments included: (a) acidification with CO 2 gas, and (b) acidification with a mix
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4174144a6eafbc378d32047faadb302c
https://doi.org/10.1016/j.lwt.2013.03.003
https://doi.org/10.1016/j.lwt.2013.03.003
Publikováno v:
Journal of the Science of Food and Agriculture. 93:1184-1190
BACKGROUND: Fresh fish and seafoods are very perishable products mainly owing to microbial activity of specific spoilage micro-organisms. Application of hurdle technology leads to a variety of processed products with extended shelf life. In this stud
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::59e9c75c0fd0c32ea5b28a3daeacffcd
https://doi.org/10.1002/jsfa.5873
https://doi.org/10.1002/jsfa.5873
Publikováno v:
LWT - Food Science and Technology. 44:1156-1163
The objective of the present study was to validate a kinetic model for growth of spoilage bacteria in modified atmosphere packed (MAP) gilthead seabream fillets and to select a Time Temperature Integrator (TTI). The temperature and CO2 dependence of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d68a8c90ff017a0e8494b6709d97bbac
https://doi.org/10.1016/j.lwt.2010.10.016
https://doi.org/10.1016/j.lwt.2010.10.016
Autor:
Konstantinos Koutsoumanis, Panagiotis N. Skandamis, Anastasios Stamatiou, George-John E. Nychas
Publikováno v:
Applied and Environmental Microbiology. 72:124-134
The changes in microbial flora and sensory characteristics of fresh ground meat (beef and pork) with pH values ranging from 5.34 to 6.13 were monitored at different isothermal storage temperatures (0 to 20°C) under aerobic conditions. At all conditi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::80e20c3bc58740c72ae1572be09e3d2d
https://doi.org/10.1128/aem.72.1.124-134.2006
https://doi.org/10.1128/aem.72.1.124-134.2006
Publikováno v:
Food Microbiology. 22:117-124
Green-table olives, unheated and pasteurized, of Greek cultivar Conservolea were supplemented with glucose or sucrose in various amounts inoculated with Lactobacillus plantarum and fermentation was conducted. Although sugar supplements did not affect
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3056225a995a776d855fcc6f17847b39
https://doi.org/10.1016/j.fm.2004.04.010
https://doi.org/10.1016/j.fm.2004.04.010
Autor:
Nikolaos D. Andritsos, Elpida Mavrou, Anastasios Stamatiou, Marios Mataragas, Eleftherios H. Drosinos
Publikováno v:
Meat science. 91(4)
Minced pork samples (n = 150) obtained from butchers' shops and supermarkets in Greece, during summer (n = 75) and winter (n = 75), were subjected to microbiological analysis. Microbial counts (log CFU/g) for the parameters tested were: total viable
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::852b46ddd2cbb2b14ebf8e18ee8bf2b9
https://pubmed.ncbi.nlm.nih.gov/22459497
https://pubmed.ncbi.nlm.nih.gov/22459497