Zobrazeno 1 - 10
of 17
pro vyhledávání: '"Paschalitsa Tryfinopoulou"'
Autor:
Dionysios T. Pavlopoulos, Eleni D. Myrtsi, Paschalitsa Tryfinopoulou, Vasilios Iliopoulos, Sofia D. Koulocheri, Serkos A. Haroutounian
Publikováno v:
Molecules, Vol 28, Iss 8, p 3623 (2023)
The intensive use of plant materials as a sustainable alternative for fish feed production, combined with their phytochemical content, which affects the growth and production characteristics of farmed fishes, necessitates their monitoring for the pre
Externí odkaz:
https://doaj.org/article/55ecddb8f2bf41f5b77633dbba3aed17
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
Publikováno v:
Foods, Vol 11, Iss 15, p 2356 (2022)
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://doaj.org/article/2cc9a3366244429c80098de94c76b33b
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
Autor:
Paschalitsa Tryfinopoulou
Η εντατική αλίευση και η ανάπτυξη των υδατοκαλλιεργειών έχει ως αποτέλεσμα την ανάπτυξη της παραγωγής των ιχθύων. Ως επακόλουθο ζήτημα
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::667c6ec53236bf1493952b947b7211c3
https://doi.org/10.12681/eadd/12997
https://doi.org/10.12681/eadd/12997
Autor:
Aspasia Nisiotou, Apostolis A. Koutinas, Seraphim Papanikolaou, George-John E. Nychas, Dimitrios Antoniou, Rosanina Filippousi, Paschalitsa Tryfinopoulou
Publikováno v:
Journal of Applied Microbiology. 127:1080-1100
Aims To assess the ability of various newly isolated or belonging in official collections yeast strains to convert biodiesel-derived glycerol (Gly) into added-value compounds. Methods and results Ten newly isolated yeast strains belonging to Debaryom
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a89472dc48c0717b29cda8aa3c96763d
https://doi.org/10.1111/jam.14373
https://doi.org/10.1111/jam.14373
Publikováno v:
LWT. 105:66-78
The aim of the present study was to investigate the influence of two yeast species, namely Saccharomyces cerevisiae Y33 and Rhotodorula mucilaginosa Y38 on the growth and ochratoxin A (OTA) production of four Aspergillus carbonarius isolates, grown e
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8c29f32a8e7317c4bc97c8a67735fff0
https://doi.org/10.1016/j.lwt.2019.01.050
https://doi.org/10.1016/j.lwt.2019.01.050
Publikováno v:
International journal of food microbiology. 317
The aim of the present study was to investigate the interaction between 67 different yeast isolates and 3 wild isolates of Aspergillus carbonarius originated from Greek vineyards and characterized by high ochratoxigenic potential. The selected fungi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::60208319197d371e92dc0aa2d36051ed
https://pubmed.ncbi.nlm.nih.gov/31785405
https://pubmed.ncbi.nlm.nih.gov/31785405
Publikováno v:
International Journal of Food Microbiology. 344:109111
Currants are prone to contamination by ochratoxin during cultivation, processing and storage conditions. Saccharomyces cerevisiae is considered to be among the main species of grape yeast flora able to control antagonistic fungi. In this study, the p
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bad9a6d8bea05082426af8094697c089
https://doi.org/10.1016/j.ijfoodmicro.2021.109111
https://doi.org/10.1016/j.ijfoodmicro.2021.109111
Autor:
Foteini F. Parlapani, Maria Govari, George-John E. Nychas, Ioannis S. Boziaris, Efstathios Z. Panagou, Paschalitsa Tryfinopoulou
Publikováno v:
Foods, Vol 10, Iss 264, p 264 (2021)
Foods
Volume 10
Issue 2
Foods
Volume 10
Issue 2
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% &Nu
2,) at 0, 4, 8, and 12 &de
2,) at 0, 4, 8, and 12 &de
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b8377a6867c946efdeb17164ee8e3c3a
https://doi.org/10.3390/foods10020264
https://doi.org/10.3390/foods10020264