Zobrazeno 1 - 10
of 98
pro vyhledávání: '"Dimitrios A, Anagnostopoulos"'
Autor:
Photis Papademas, Spiros Paramithiotis, Maria Aspri, Thomas Bintsis, Dimitrios A. Anagnostopoulos, Dimitrios Tsaltas
Publikováno v:
Frontiers in Microbiology, Vol 15 (2024)
Externí odkaz:
https://doaj.org/article/276dd8decb284177b604fd4d65be09d5
Autor:
Theofanis Gerodimos, Ioanna Vasiliki Patakiouta, Vassilis M. Papadakis, Dimitrios Exarchos, Anastasios Asvestas, Georgios Kenanakis, Theodore E. Matikas, Dimitrios F. Anagnostopoulos
Publikováno v:
Journal of Imaging, Vol 10, Iss 4, p 95 (2024)
Scanning micrο X-ray fluorescence (μ-XRF) and multispectral imaging (MSI) were applied to study philately stamps, selected for their small size and intricate structures. The μ-XRF measurements were accomplished using the M6 Jetstream Bruker scanne
Externí odkaz:
https://doaj.org/article/526189e660c14783bbffb92ffe0461c8
Autor:
Georgios P. Mastrotheodoros, Anastasios Asvestas, Theofanis Gerodimos, Dimitrios F. Anagnostopoulos
Publikováno v:
Heritage, Vol 6, Iss 2, Pp 1903-1920 (2023)
Macroscopic X-ray fluorescence analysis (MA-XRF) is a non-destructive analytical technique that allows for the rapid and thorough investigation of paintings; therefore, it is nowadays increasingly involved in relevant studies. In the present work, a
Externí odkaz:
https://doaj.org/article/e19d3ddaaec54d09916d00accb9d3cd0
Publikováno v:
Frontiers in Microbiology, Vol 13 (2023)
The knowledge about the microbial diversity of different olives varieties from diverse regions in the Mediterranean basin is limited. This work aimed to determine the microbial diversity of three different fermented olive varieties, collected from di
Externí odkaz:
https://doaj.org/article/11e4008a2a5b4527ad52cb70a0a60a9e
Publikováno v:
Frontiers in Microbiology, Vol 12 (2022)
Table olives are among the most well-known fermented foods, being a vital part of the Mediterranean pyramid diet. They constitute a noteworthy economic factor for the producing countries since both their production and consumption are exponentially i
Externí odkaz:
https://doaj.org/article/6f5af908076240f7b51e2e459b752460
Autor:
Dimitrios A. Anagnostopoulos, Foteini F. Parlapani, Evangelia Tsara, Maria G. Eirinaki, Despoina Kokioumi, Evdoxia Ampatzidou, Ioannis S. Boziaris
Publikováno v:
Foods, Vol 12, Iss 6, p 1145 (2023)
The aim of the present work was to evaluate the effect of various hurdles such as aw and pH as well as the storage atmosphere on the microbiological and sensory changes of minimally processed (lightly brined or marinated with acetic or citric acid) E
Externí odkaz:
https://doaj.org/article/8cf266b127ab4daeb3a9b7a64171ef6d
Autor:
Foteini F. Parlapani, Dimitrios A. Anagnostopoulos, Evangelia Karamani, Athanasios Mallouchos, Serkos A. Haroutounian, Ioannis S. Boziaris
Publikováno v:
Microorganisms, Vol 11, Iss 1, p 189 (2023)
Microbial spoilage is the main cause of quality deterioration in seafood. Several strains of psychotropic Pseudomonas have been found to dominate in such products, producing a plethora of volatile organic compounds (VOC). Herein, we investigated the
Externí odkaz:
https://doaj.org/article/03c2342395ab410597701d444408e754
Autor:
Dimitrios A. Anagnostopoulos, Foteini F. Parlapani, Stamatia Natoudi, Faidra Syropoulou, Maria Kyritsi, Ioannis Vergos, Christos Hadjichristodoulou, Ifigenia Kagalou, Ioannis S. Boziaris
Publikováno v:
Pathogens, Vol 11, Iss 12, p 1473 (2022)
Bacterial communities, microbial populations, and antibiotic resistance of potential pathogens in the water and fish (Cyprinus carpio, flesh and gut) from different areas (A1, A2 and A3—A1 was linked with river water, A2 with cattle activity, and A
Externí odkaz:
https://doaj.org/article/2245b2f8e96443b5b49e68abdf91eaa9
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
Publikováno v:
Frontiers in Microbiology, Vol 12 (2021)
Cyprus traditional sausages from the Troodos mountainous region of Pitsilia gained the protected geographical indication (PGI) designation from the European Committee (EU 2020/C 203/06). Still, we lack authentication protocols for the distinction of
Externí odkaz:
https://doaj.org/article/3da4ccfd652e47bd97ae54f20d860488