Zobrazeno 1 - 10
of 169
pro vyhledávání: '"Eleftherios H. Drosinos"'
Autor:
Michalis Psomatakis, Konstantinos Papadimitriou, Andreas Souliotis, Eleftherios H. Drosinos, Georgios Papadopoulos
Publikováno v:
Foods, Vol 13, Iss 3, p 457 (2024)
The present study aimed to assess the performance of food safety management systems in food retail stores via audits to reveal potential areas of improvement and to find out possible corrective actions to suggest to the top management. Two cycles of
Externí odkaz:
https://doaj.org/article/89fca39fe0f447bbb64ce73ef1aa06f7
Autor:
Joanna Trafialek, Eleftherios H. Drosinos, Periklis Tzamalis, Iwona Kowalczuk, Katarzyna Jakubowska-Gawlik, Wojciech Kolanowski
Publikováno v:
CyTA - Journal of Food, Vol 19, Iss 1, Pp 198-207 (2021)
The aim of the study was to compare the eating out preferences of young adult consumers in Poland and Greece. Young adult consumers in Poland and Greece, living in the capitals of these countries, exhibited different behaviour when eating outside the
Externí odkaz:
https://doaj.org/article/83ebc5a2e30c4ae4bea5bc4ce7386efd
Autor:
Maria K. Syrokou, Spiros Paramithiotis, Panagiotis N. Skandamis, Eleftherios H. Drosinos, Loulouda Bosnea, Marios Mataragas
Publikováno v:
Data in Brief, Vol 37, Iss , Pp 107172- (2021)
Lactiplantibacillus plantarum is a species found in a wide range of foods and other commodities. It can be used as starter or adjunct culture in fermented foods. Herein the annotated high-quality draft genome (scaffolds) of six L. plantarum subsp. ar
Externí odkaz:
https://doaj.org/article/07fbb055fc9545849a5942025725949b
Autor:
Maria K. Syrokou, Spiros Paramithiotis, Charalabos D. Kanakis, Georgios K. Papadopoulos, Petros A. Tarantilis, Panagiotis N. Skandamis, Loulouda Bosnea, Marios Mataragas, Eleftherios H. Drosinos
Publikováno v:
Applied Sciences, Vol 12, Iss 9, p 4506 (2022)
The aim of the present study was to assess the antimold capacity of three Wickerhamomyces anomalus strains, both in vitro and in situ, and to identify the responsible volatile organic compounds. For that purpose, two substrates were applied; the form
Externí odkaz:
https://doaj.org/article/4f0af51156ea434c90b88b20b65a9219
Autor:
Spiros Paramithiotis, Maria K. Syrokou, Anastasia Papadia-Nikolaidou, Georgios Papoutsis, Eleftherios H. Drosinos
Publikováno v:
Applied Sciences, Vol 12, Iss 3, p 1697 (2022)
The aim of the present study was to attempt the recreation of a highly appreciated food commodity of antiquity, called avyrtake, using information derived from ancient texts. The available information included the raw materials, the texture and the t
Externí odkaz:
https://doaj.org/article/2a4dfbf2785c4e71b6a75a2b9fd037ac
Autor:
Markella Tsigkrimani, Konstantina Panagiotarea, Spiros Paramithiotis, Loulouda Bosnea, Eleni Pappa, Eleftherios H. Drosinos, Panagiotis N. Skandamis, Marios Mataragas
Publikováno v:
Foods, Vol 11, Iss 3, p 459 (2022)
The aim of the present study was to examine 189 LAB strains belonging to the species Enterococcus faecium, E. faecalis, Lactococcus lactis, Pediococcus pentosaceus, Leuconostoc mesenteroides, Lactiplantibacillus pentosus, Latilactobacillus curvatus,
Externí odkaz:
https://doaj.org/article/e51b43129abf4533ac88bb1af9923a40
Autor:
Maria K. Syrokou, Spiros Paramithiotis, Eleftherios H. Drosinos, Loulouda Bosnea, Marios Mataragas
Publikováno v:
International Journal of Molecular Sciences, Vol 23, Iss 5, p 2487 (2022)
The comparative genome analysis of six Lactiplantibacillus plantarum subsp. argentoratensis strains previously isolated from spontaneously fermented Greek wheat sourdoughs is presented. Genomic attributes related to food safety have been studied acco
Externí odkaz:
https://doaj.org/article/9ad9a6cdb8b74e41b4bac4b9be486ce0
Publikováno v:
Nutrients, Vol 14, Iss 1, p 230 (2022)
A labelling assessment study of Greek prepacked “quality label” cheeses was conducted with a view to provide an overview of the whole category. In total, 158 prepacked products belonging to 19 “quality label” cheeses were identified in the Gr
Externí odkaz:
https://doaj.org/article/029cfc7e2c2340ab98b20e39cc4a0d22
Autor:
Markella Tsigkrimani, Magdalini Bakogianni, Spiros Paramithiotis, Loulouda Bosnea, Eleni Pappa, Eleftherios H. Drosinos, Panagiotis N. Skandamis, Marios Mataragas
Publikováno v:
Microorganisms, Vol 10, Iss 1, p 161 (2022)
Artisanal cheesemaking is still performed using practices and conditions derived from tradition. Feta and Kefalograviera cheeses are very popular in Greece and have met worldwide commercial success. However, there is a lack of knowledge regarding the
Externí odkaz:
https://doaj.org/article/cc7098d3f2c8403ab7803832cd5a8e70
Autor:
Pasquale Russo, Agni Hadjilouka, Luciano Beneduce, Vittorio Capozzi, Spiros Paramithiotis, Eleftherios H. Drosinos, Giuseppe Spano
Publikováno v:
Czech Journal of Food Sciences, Vol 36, Iss 3, Pp 208-214 (2018)
Listeria monocytogenes poses a major risk for the safety of food products due to the ability to persist in food products and process line surfaces as biofilm. In this work, we investigated the L. monocytogenes biofilms in relation to development fact
Externí odkaz:
https://doaj.org/article/c60869cb914848459956ca6269d65db3