Zobrazeno 1 - 10
of 16
pro vyhledávání: '"Faidra Syropoulou"'
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
Autor:
Dimitrios A. Anagnostopoulos, Foteini F. Parlapani, Athanasios Mallouchos, Aikaterini Angelidou, Faidra Syropoulou, George Minos, Ioannis S. Boziaris
Publikováno v:
Foods, Vol 11, Iss 5, p 666 (2022)
The profiles of bacterial communities and volatile organic compounds (VOCs) of farmed red seabream (Pagrus major) from two batches during ice storage were studied using 16S metabarcoding (culture independent approach) and headspace Solid Phase Micro-
Externí odkaz:
https://doaj.org/article/09b001bda01a4969ae9e108f21895a39
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:
Faidra Syropoulou, Foteini F. Parlapani, Stefanos Kakasis, George-John E. Nychas, Ioannis S. Boziaris
Publikováno v:
Foods, Vol 10, Iss 3, p 671 (2021)
The cultivable microbiota isolated from three sea bass products (whole, gutted, and filleted fish from the same batch) during chilled storage and the effect of primary processing on microbial communities in gutted and filleted fish were studied. Micr
Externí odkaz:
https://doaj.org/article/318ac52c508f4c60a899dc8e96ee7e30
Autor:
Petros Martisakalis, Dimitrios Anagnostopoulos, Faidra Syropoulou, Dimitrios Barkas, Leonidas Papaharisis, Smaragdi Antonopoulou, Ioannis Boziaris
Publikováno v:
Public Health and Toxicology. 2
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::75f4a1a2ab4e611b29d31f105ee05036
https://doi.org/10.18332/pht/149689
https://doi.org/10.18332/pht/149689
Autor:
Dimitrios A. Anagnostopoulos, Faidra Syropoulou, Foteini F. Parlapani, Athanasios Tsiartsafis, Athanasios Exadactylos, George-John E. Nychas, Ioannis S. Boziaris
Publikováno v:
Food Research International. 164:112312
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5e239fcd9a9bb5b2d76331584bc1f189
https://doi.org/10.1016/j.foodres.2022.112312
https://doi.org/10.1016/j.foodres.2022.112312
Autor:
Dimitrios A, Anagnostopoulos, Foteini F, Parlapani, Athanasios, Mallouchos, Aikaterini, Angelidou, Faidra, Syropoulou, George, Minos, Ioannis S, Boziaris
Publikováno v:
Foods (Basel, Switzerland). 11(5)
The profiles of bacterial communities and volatile organic compounds (VOCs) of farmed red seabream (
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::a556e2caf8071bd7c1782f7f315d0b50
https://pubmed.ncbi.nlm.nih.gov/35267299
https://pubmed.ncbi.nlm.nih.gov/35267299
Autor:
Foteini F. Parlapani, Irene Bosmali, Faidra Syropoulou, Panagiotis Madesis, Ioannis S. Boziaris
Publikováno v:
International journal of food microbiology. 327
The total cultivable microbiota of the ice-stored European sea bass (Dicentrarchus labrax), the most important commercial fish species of the Mediterranean aquaculture, was determined using 16S rRNA gene sequence analysis. High Resolution Melting (HR
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d0ddb5acd2501c5070da8902069fc436
https://pubmed.ncbi.nlm.nih.gov/32464431
https://pubmed.ncbi.nlm.nih.gov/32464431
Autor:
Stefanos Kakasis, Faidra Syropoulou, George-John E. Nychas, Ioannis S. Boziaris, Foteini F. Parlapani
Publikováno v:
Foods
Volume 10
Issue 3
Foods, Vol 10, Iss 671, p 671 (2021)
Volume 10
Issue 3
Foods, Vol 10, Iss 671, p 671 (2021)
The cultivable microbiota isolated from three sea bass products (whole, gutted, and filleted fish from the same batch) during chilled storage and the effect of primary processing on microbial communities in gutted and filleted fish were studied. Micr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::965b0d60f65b9beb0b5525cd35d46b43
https://doi.org/10.3390/foods10030671
https://doi.org/10.3390/foods10030671