Search Results - "Bikouli, Vasiliki C."

Evaluating the Quality of Cheese Slices Packaged with Na-Alginate Edible Films Supplemented with Functional Lactic Acid Bacteria Cultures after High-Pressure Processing by Papadopoulou, Olga S, Argyri, Anthoula A, Bikouli, Vasiliki C, Lambrinea, Eleni, Chorianopoulos, Nikos

“…The aim of the current study was to assess the efficacy of Na-alginate edible films as vehicles for delivering lactic acid bacteria (LAB) with functional…”
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Evaluation of Plant Origin Essential Oils as Herbal Biocides for the Protection of Caves Belonging to Natural and Cultural Heritage Sites by Argyri, Anthoula A., Doulgeraki, Agapi I., Varla, Eftychia G., Bikouli, Vasiliki C., Natskoulis, Pantelis I., Haroutounian, Serkos A., Moulas, Georgios A., Tassou, Chrysoula C., Chorianopoulos, Nikos G.

“…The present study concerns the serious issue of biodeterioration of the caves belonging to natural and cultural heritage sites due to the development of…”
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Variability of Listeria monocytogenes strains in biofilm formation on stainless steel and polystyrene materials and resistance to peracetic acid and quaternary ammonium compounds by Poimenidou, Sofia V., Chrysadakou, Marilena, Tzakoniati, Aikaterini, Bikouli, Vasiliki C., Nychas, George-John, Skandamis, Panagiotis N.

“…Listeria monocytogenes is a foodborne pathogen able to tolerate adverse conditions by forming biofilms or by deploying stress resistant mechanisms, and thus…”
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Development of a microbial Time Temperature Indicator for monitoring the shelf life of meat by Mataragas, Marios, Bikouli, Vasiliki C., Korre, Maria, Sterioti, Aikaterini, Skandamis, Panagiotis N.

“…Time Temperature Indicators (TTIs) constitute smart devices through which the full history of the time-temperature profile of a food is monitored. The…”
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Effect of single or combined chemical and natural antimicrobial interventions on Escherichia coli O157:H7, total microbiota and color of packaged spinach and lettuce by Poimenidou, Sofia V., Bikouli, Vasiliki C., Gardeli, Chryssavgi, Mitsi, Christina, Tarantilis, Petros A., Nychas, George-John, Skandamis, Panagiotis N.

“…Aqueous extract of Origanum vulgare (oregano), sodium hypochlorite (60 and 300ppm of free chlorine), Citrox® (containing citric acid and phenolic compounds…”
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A 3-year hygiene and safety monitoring of a meat processing plant which uses raw materials of global origin by Manios, Stavros G., Grivokostopoulos, Nikolaos C., Bikouli, Vasiliki C., Doultsos, Dimitrios A., Zilelidou, Evangelia A., Gialitaki, Maria A., Skandamis, Panagiotis N.

“…A systematic approach in monitoring the hygiene of a meat processing plant using classical microbiological analyses combined with molecular characterization…”
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Culture-dependent PCR-DGGE-based fingerprinting to trace fishing origin or storage history of gilthead seabream by Bikouli, Vasiliki C., Doulgeraki, Agapi I., Skandamis, Panagiotis N.

“…Fish is among the most perishable foods, with spoilage symptoms associated with undesirable growth of microorganisms to unacceptable levels. In the case of…”
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