Zobrazeno 1 - 10
of 12
pro vyhledávání: '"Myrsini Kakagianni"'
Autor:
Konstantinos Samaras, Soultana Mourtiadou, Theodoros Arampatzis, Myrsini Kakagianni, Maria Feka, Felix Wäckers, Kalliope K. Papadopoulou, George D. Broufas, Maria L. Pappas
Publikováno v:
Plants, Vol 12, Iss 4, p 938 (2023)
The two-spotted spider mite Tetranychus urticae is a polyphagous herbivore with a worldwide distribution, and is a serious pest in tomato and other crops. As an alternative to chemical pesticides, biological control with the release of natural enemie
Externí odkaz:
https://doaj.org/article/5c05637414a040f89d2e9f1842f5c412
Autor:
Myrsini Kakagianni, Myrto Tsiknia, Maria Feka, Sotirios Vasileiadis, Kleopatra Leontidou, Nektarios Kavroulakis, Katerina Karamanoli, Dimitrios G Karpouzas, Constantinos Ehaliotis, Kalliope K Papadopoulou
Publikováno v:
FEMS Microbes. 4
The olive tree is a hallmark crop in the Mediterranean region. Its cultivation is characterized by an enormous variability in existing genotypes and geographical areas. As regards the associated microbial communities of the olive tree, despite progre
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5c1473995c4509ba17ddee254a9f1d68
https://doi.org/10.1093/femsmc/xtad001
https://doi.org/10.1093/femsmc/xtad001
Most studies on the impact of climate change on foods focus on the consequences to security and safety. In the present study we provide scientific evidence on an overlooked aspect of climate change related to the microbiological stability of foods. M
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6999fa0c8413aa1010b2bfc917dcdea9
https://doi.org/10.21203/rs.3.rs-1638762/v1
https://doi.org/10.21203/rs.3.rs-1638762/v1
Autor:
Myrsini Kakagianni
Publikováno v:
Encyclopedia of Dairy Sciences ISBN: 9780128187678
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b4a3704ce436a421d796a2cce22c97e9
https://doi.org/10.1016/b978-0-08-100596-5.22967-3
https://doi.org/10.1016/b978-0-08-100596-5.22967-3
Autor:
Dimitrios Ghikas, Kelly Kalantzi, Evangelos Beletsiotis, Alexandra Lianou, Myrsini Kakagianni, Konstantinos Koutsoumanis
Publikováno v:
Food Microbiology. 74:40-49
This study was undertaken to provide quantitative tools for predicting the behavior of the spoilage bacterium Alicyclobacillus acidoterrestris ATCC 49025 in fruit drinks. In the first part of the study, a growth/no growth interface model was develope
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bd5adf066296bdde84b550b1ee51c22f
https://doi.org/10.1016/j.fm.2018.02.019
https://doi.org/10.1016/j.fm.2018.02.019
Publikováno v:
Food research international (Ottawa, Ont.). 123
A predictive mathematical model of the effect of temperature (10–47 °C) on the growth of Escherichia coli O157:H7 in natural contaminated ground beef was developed. The estimated values for the cardinal parameters Tmin, Tmax, Topt and the optimum
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::671773129e50435c1992cda3b40f3ddd
https://pubmed.ncbi.nlm.nih.gov/31285008
https://pubmed.ncbi.nlm.nih.gov/31285008
Publikováno v:
Food Microbiology. 57:28-35
The presence of Geobacillus stearothermophilus spores in evaporated milk constitutes an important quality problem for the milk industry. This study was undertaken to provide an approach in modelling the effect of temperature on G. stearothermophilus
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ed49fe2bf6eec802895b632ecf44d184
https://doi.org/10.1016/j.fm.2016.01.001
https://doi.org/10.1016/j.fm.2016.01.001
Publikováno v:
Innovative Food Science & Emerging Technologies. 64:102405
Consumer demand for healthier, microbiologically safe and stable, higher quality and minimally processed foods has increased in the last decades, promoting the application of non-thermal process technologies. Ultrasound processing is gaining attentio
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cb54ce11b5ca4a5e096df005eec7e8ca
https://doi.org/10.1016/j.ifset.2020.102405
https://doi.org/10.1016/j.ifset.2020.102405
Publikováno v:
Food research international (Ottawa, Ont.). 111
A predictive model for the effect of storage temperature on the growth of Geobacillus stearothermophilus was applied in order to assess the risk of evaporated milk spoilage in the markets of the Mediterranean region. The growth of G. stearothermophil
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5a73c0bd63e1be9a70aa1417d64679ad
https://pubmed.ncbi.nlm.nih.gov/30007665
https://pubmed.ncbi.nlm.nih.gov/30007665
Publikováno v:
Food microbiology. 67
The lag times (λ) of Geobacillus stearothermophilus single spores were studied at different storage temperatures ranging from 45 to 59 °C using the Bioscreen C method. A significant variability of λ was observed among individual spores at all temp
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2fcc9b16b3a64070040d1daccff847fb
https://pubmed.ncbi.nlm.nih.gov/28648296
https://pubmed.ncbi.nlm.nih.gov/28648296