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Items: 3

1.

Effect of osmotic dehydration of olives as pre-fermentation treatment and partial substitution of sodium chloride by monosodium glutamate in the fermentation profile of Kalamata natural black olives.

Bonatsou S, Iliopoulos V, Mallouchos A, Gogou E, Oikonomopoulou V, Krokida M, Taoukis P, Panagou EZ.

Food Microbiol. 2017 May;63:72-83. doi: 10.1016/j.fm.2016.11.001. Epub 2016 Nov 3.

PMID:
28040184
2.

Bacterial species associated with sound and Botrytis-infected grapes from a Greek vineyard.

Nisiotou AA, Rantsiou K, Iliopoulos V, Cocolin L, Nychas GJ.

Int J Food Microbiol. 2011 Feb 28;145(2-3):432-6. doi: 10.1016/j.ijfoodmicro.2011.01.017. Epub 2011 Jan 21.

PMID:
21315469
3.

Differential Listeria monocytogenes strain survival and growth in Katiki, a traditional Greek soft cheese, at different storage temperatures.

Kagkli DM, Iliopoulos V, Stergiou V, Lazaridou A, Nychas GJ.

Appl Environ Microbiol. 2009 Jun;75(11):3621-6. doi: 10.1128/AEM.01571-08. Epub 2009 Apr 17.

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