Zobrazeno 1 - 10
of 159
pro vyhledávání: '"Efstathios Z Panagou"'
Autor:
Athena Grounta, Paschalis Harizanis, Eleftherios Mylonakis, George-John E Nychas, Efstathios Z Panagou
Publikováno v:
PLoS ONE, Vol 11, Iss 9, p e0161263 (2016)
The use of Galleria mellonella as a model host to elucidate microbial pathogenesis and search for novel drugs and therapies has been well appreciated over the past years. However, the effect of microorganisms with functional appeal in the specific ho
Externí odkaz:
https://doaj.org/article/4d622d8893664241a33e5514f127556c
Publikováno v:
PLoS ONE, Vol 9, Iss 4, p e93923 (2014)
A study on the occurrence of Aspergillus section Nigri species on grapes from four traditional grape-producing areas in Greece during the 2011/2012 vintage, and their capability to produce OTA was conducted. One hundred and twenty-eight black aspergi
Externí odkaz:
https://doaj.org/article/4f42124f6bc64dd9a4fe2501c0aa8416
Autor:
Venetia Samioti, Evangelia Kriti, Aikaterini Spanou, Theofania Tsironi, Efstathios Z. Panagou
Publikováno v:
International Journal of Food Science, Vol 2024 (2024)
In the present study, selected pathogenic (Salmonella Typhimurium, Escherichia coli, Pseudomonas aeruginosa, Listeria monocytogenes, Bacillus cereus, and Staphylococcus aureus) and nonpathogenic (Pseudomonas fragi, Pseudomonas fluorescens, Brochothri
Externí odkaz:
https://doaj.org/article/27a3ed20eee44e26837a532b79715ec5
Publikováno v:
Biology and Life Sciences Forum, Vol 6, Iss 1, p 122 (2022)
Beer has been generally recognized as a microbiologically stable beverage. However, deviations in the brewing process may occur due to the activity of lactic acid bacteria (LAB). The growth of LAB during the brewing process implies a competition for
Externí odkaz:
https://doaj.org/article/b03c766abfaa4de6a34adba086d26af8
Autor:
George Pampoukis, Anastasia E. Lytou, Anthoula A. Argyri, Efstathios Z. Panagou, George-John E. Nychas
Publikováno v:
Sensors, Vol 22, Iss 7, p 2800 (2022)
Unsafe food is estimated to cause 600 million cases of foodborne disease, annually. Thus, the development of methods that could assist in the prevention of foodborne diseases is of high interest. This review summarizes the recent progress toward rapi
Externí odkaz:
https://doaj.org/article/52ee8859ffac4b539d8a4e6ef30aa910
Autor:
D.U. Ahn, Lopa Basu, Luis Calvo, Marie-Christine Champomier-Vergès, Marilena E. Dasenaki, Per Ertbjerg, Cameron Faustman, X. Feng, Mónica Flores, Luca Fontanesi, Kerri B. Gehring, David E. Gerrard, Benjamin W.B. Holman, David L. Hopkins, Dacheng Kang, Joe P. Kerry, Anastasia S. Kritikou, Alexandra Lianou, Clemente López-Bote, Sulaiman K. Matarneh, Mark McGee, A. Mendonca, Rhonda K. Miller, Aidan P. Moloney, George-John E. Nychas, Herbert W. Ockerman, Efstathios Z. Panagou, Eric N. Ponnampalam, Peter P. Purslow, Ranjith Ramanathan, Jeffrey W. Savell, Tracy L. Scheffler, Surendranath P. Suman, Nikolaos S. Thomaidis, Fidel Toldrá, Andrey A. Tyuftin, Robyn Dorothy Warner, Jeffrey D. Wood, Youling L. Xiong, Monique Zagorec, Wangang Zhang
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9a076e8c4cd662f5b90cb0a42b802a64
https://doi.org/10.1016/b978-0-323-85408-5.09989-1
https://doi.org/10.1016/b978-0-323-85408-5.09989-1
Publikováno v:
Foods; Volume 11; Issue 19; Pages: 3106
The purpose of this study was to explore the inoculated fermentation of cv. Kalamata natural black olives using selected strains of yeast cultures with multifunctional potential. For this purpose, five yeast starters belonging to Candida boidinii (fo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c1674f3320f5cbb240dae430c1d7cde7
Publikováno v:
Foods; Volume 11; Issue 15; Pages: 2356
The potential of Fourier transform infrared (FT-IR) spectroscopy, multispectral imaging (MSI), and electronic nose (E-nose) was explored in order to determine the microbiological quality of gilthead sea bream (Sparus aurata) fillets. Fish fillets wer
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4e3009bfe00e5b8b4f5fb6d7f129a1ca
https://pubmed.ncbi.nlm.nih.gov/35954122
https://pubmed.ncbi.nlm.nih.gov/35954122
Autor:
Efstathios Z. Panagou, Stavros Panagiotidis, Georgios Economou-Petrovits, Aikaterini Tzamourani, Spiros Paramithiotis, Elisa Di Napoli
Publikováno v:
International Journal of Food Science & Technology. 56:3845-3857
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7c5622c091b3762a5c19a98d78e63113
https://doi.org/10.1111/ijfs.15000
https://doi.org/10.1111/ijfs.15000