Zobrazeno 1 - 10
of 89
pro vyhledávání: '"Ioannis S, Boziaris"'
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
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
Publikováno v:
Applied Sciences, Vol 11, Iss 2, p 833 (2021)
A literature search and systematic review were conducted to present and discuss the most recent research studies for the past twenty years on the application of non-thermal methods for ensuring the microbiological safety and quality of fish and seafo
Externí odkaz:
https://doaj.org/article/b439162d2c5d4661bbfe92982ed420e2
Autor:
Maria Govari, Paschalitsa Tryfinopoulou, Foteini F. Parlapani, Ioannis S. Boziaris, Efstathios Z. Panagou, George-John E. Nychas
Publikováno v:
Foods, Vol 10, Iss 2, p 264 (2021)
The aim of the present study was to assess the microbiological quality of farmed sea bass (Dicentrarchus labrax) fillets stored under aerobic conditions and modified atmosphere packaging (MAP) (31% CO2, 23% O2, 46% Ν2,) at 0, 4, 8, and 12 °C using
Externí odkaz:
https://doaj.org/article/d11c5660cafb4c8aaa8007f5048fc7b5
Publikováno v:
Present Knowledge in Food Safety ISBN: 9780128194706
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2611332bb3d040ae03186f7086600fb6
https://doi.org/10.1016/b978-0-12-819470-6.00056-1
https://doi.org/10.1016/b978-0-12-819470-6.00056-1
