Search Results - "GEORGE, JOHN E"

Spoilage microbiota associated to the storage of raw meat in different conditions by Doulgeraki, Agapi I., Ercolini, Danilo, Villani, Francesco, Nychas, George-John E.

“…The spoilage of raw meat is mainly due to undesired microbial development in meat during storage. The type of bacteria and their loads depend on the initial…”
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Quorum Sensing in the Context of Food Microbiology by SKANDAMIS, Panagiotis N, NYCHAS, George-John E

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Strain variability in biofilm formation: A food safety and quality perspective by Lianou, Alexandra, Nychas, George-John E., Koutsoumanis, Konstantinos P.

“…[Display omitted] •Research data on strain variability in biofilm formation are compiled.•More data are available for foodborne pathogens than for spoilage…”
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Selection of potential probiotic lactic acid bacteria from fermented olives by in vitro tests by Argyri, Anthoula A., Zoumpopoulou, Georgia, Karatzas, Kimon-Andreas G., Tsakalidou, Effie, Nychas, George-John E., Panagou, Efstathios Z., Tassou, Chrysoula C.

“…The present study aims to evaluate the probiotic potential of lactic acid bacteria (LAB) isolated from naturally fermented olives and select candidates to be…”
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A volatilomics approach for off-line discrimination of minced beef and pork meat and their admixture using HS-SPME GC/MS in tandem with multivariate data analysis by Pavlidis, Dimitrios E., Mallouchos, Athanasios, Ercolini, Danilo, Panagou, Efstathios Z., Nychas, George-John E.

“…Beef, pork and mixed (70% beef and 30% pork) minced meat samples were obtained from a meat processing plant in Athens during a two-year survey and analyzed…”
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Methicillin-resistant food-related Staphylococcus aureus: a review of current knowledge and biofilm formation for future studies and applications by Doulgeraki, Agapi I., Di Ciccio, Pierluigi, Ianieri, Adriana, Nychas, George-John E.

“…There is increasing concern about the public health impact of methicillin-resistant Staphylococcus aureus. Food and animal are vectors of transmission, but the…”
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The dynamics of the HS/SPME–GC/MS as a tool to assess the spoilage of minced beef stored under different packaging and temperature conditions by Argyri, Anthoula A., Mallouchos, Athanasios, Panagou, Efstathios Z., Nychas, George-John E.

“…The aim of the current study was to assess meat spoilage through the evolution of volatile compounds using chemometrics. Microbiological and sensory…”
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Probiotic Incorporation in Edible Films and Coatings: Bioactive Solution for Functional Foods by Pavli, Foteini, Tassou, Chrysoula, Nychas, George-John E, Chorianopoulos, Nikos

“…Nowadays, the consumption of food products containing probiotics, has increased worldwide due to concerns regarding healthy diet and wellbeing. This trend has…”
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Features in visible and Fourier transform infrared spectra confronting aspects of meat quality and fraud by Fengou, Lemonia-Christina, Lytou, Anastasia E, Tsekos, George, Tsakanikas, Panagiotis, Nychas, George-John E

“…Rapid assessment of microbiological quality (i.e., Total Aerobic Counts, TAC) and authentication (i.e., fresh vs frozen/thawed) of meat was investigated using…”
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Effect of Lactobacillus plantarum L125 strain with probiotic potential on physicochemical, microbiological and sensorial characteristics of dry-fermented sausages by Pavli, Foteini G., Argyri, Anthoula A., Chorianopoulos, Nikos G., Nychas, George-John E., Tassou, Chrysoula C.

“…The performance of the Lactobacillus plantarum L125 strain with probiotic potential, previously isolated from a traditional Greek fermented sausage, was…”
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Valorisation of sugarcane molasses for the production of microbial lipids via fermentation of two Rhodosporidium strains for enzymatic synthesis of polyol esters by Boviatsi, Efthymia, Papadaki, Aikaterini, Efthymiou, Maria‐Nefeli, Nychas, George‐John E, Papanikolaou, Seraphim, Silva, José A C, Freire, Denise M G, Koutinas, Apostolis

“…BACKGROUND Bioprocess development for microbial oil production using cane sugar and sugarcane molasses via fermentation followed by enzymatic conversion into…”
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Effect of pomegranate based marinades on the microbiological, chemical and sensory quality of chicken meat: A metabolomics approach by Lytou, Anastasia E., Nychas, George-John E., Panagou, Efstathios Z.

“…Pomegranate juice is a product with enhanced functional properties that could be used as an alternative to traditional marination ingredients and effectively…”
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Probabilistic Model for Listeria monocytogenes Growth during Distribution, Retail Storage, and Domestic Storage of Pasteurized Milk by KOUTSOUMANIS, Konstantinos, PAVLIS, Athanasios, NYCHAS, George-John E, XANTHIAKOS, Konstantinos

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Application of spectroscopic and multispectral imaging technologies on the assessment of ready-to-eat pineapple quality: A performance evaluation study of machine learning models generated from two commercial data analytics tools by Manthou, Evanthia, Lago, Sergio-Llaneza, Dagres, Evaggelos, Lianou, Alexandra, Tsakanikas, Panagiotis, Panagou, Efstathios Z., Anastasiadi, Maria, Mohareb, Fady, Nychas, George–John E.

“…•Prediction of the sensory and microbiological quality of ready-to-eat pineapple.•Assessment of various non-invasive sensors combined with different machine…”
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Competitive yeast action against Aspergillus carbonarius growth and ochratoxin A production by Tryfinopoulou, Paschalitsa, Chourdaki, Antonia, Nychas, George-John E., Panagou, Efstathios Z.

“…The aim of the present study was to investigate the interaction between 67 different yeast isolates and 3 wild isolates of Aspergillus carbonarius originated…”
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Study of the transfer of Shiga toxin-producing Escherichia coli during the slaughter of cattle using molecular typing combined with epidemiologic data by Jiang, Xueqing, Zhang, Yimin, Nychas, George-John E., Zhu, Lixian, Mao, Yanwei, Li, Ke, Yang, Xiaoyin, Luo, Xin, Dong, Pengcheng

“…Investigation on the distribution and biological characteristics of Shiga-toxin producing Escherichia coli (STEC) during beef processing is essential for…”
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Metagenetic characterization of bacterial communities associated with ready-to-eat leafy vegetables and study of temperature effect on their composition during storage by Manthou, Evanthia, Coeuret, Gwendoline, Chaillou, Stephane, Nychas, George-John E.

“…[Display omitted] •The vegetables’ communities differed in the dominance of specific bacterial species.•Significant variability in bacterial composition among…”
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Potential of multispectral imaging technology for rapid and non-destructive determination of the microbiological quality of beef filets during aerobic storage by Panagou, Efstathios Z., Papadopoulou, Olga, Carstensen, Jens Michael, Nychas, George-John E.

“…The performance of a multispectral imaging system has been evaluated in monitoring aerobically packaged beef filet spoilage at different storage temperatures…”
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Development and validation of a mathematical model for pseudomonads growth as a basis for predicting spoilage of fresh poultry breast and thigh fillets by Tsaloumi, Sofia, Aspridou, Zafiro, Spyrelli, Evgenia, Nychas, George-John E., Koutsoumanis, Konstantinos

“…The growth of naturally contaminated pseudomonads on fresh breast and thigh poultry fillets during aerobic storage was studied and modeled as a function of…”
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Meat spoilage during distribution by Nychas, George-John E., Skandamis, Panos N., Tassou, Chrysoula C., Koutsoumanis, Konstantinos P.

“…Meat spoilage during distribution can be considered as an ecological phenomenon that encompasses the changes of the available substrata (e.g., low molecular…”
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