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Items: 35

1.

A single enzyme PCR-RFLP assay targeting V1-V3 region of 16S rRNA gene for direct identification of Alicyclobacillus acidoterrestris from other Alicyclobacillus species.

Sourri P, Doulgeraki AI, Tassou CC, Nychas GE.

J Appl Genet. 2019 May;60(2):225-229. doi: 10.1007/s13353-019-00498-8. Epub 2019 Apr 19.

PMID:
31001785
2.

Greek functional Feta cheese: Enhancing quality and safety using a Lactobacillus plantarum strain with probiotic potential.

Papadopoulou OS, Argyri AA, Varzakis EE, Tassou CC, Chorianopoulos NG.

Food Microbiol. 2018 Sep;74:21-33. doi: 10.1016/j.fm.2018.02.005. Epub 2018 Feb 10.

PMID:
29706334
3.

Effect of high pressure processing on the survival of Salmonella Enteritidis and shelf-life of chicken fillets.

Argyri AA, Papadopoulou OS, Nisiotou A, Tassou CC, Chorianopoulos N.

Food Microbiol. 2018 Apr;70:55-64. doi: 10.1016/j.fm.2017.08.019. Epub 2017 Aug 28.

PMID:
29173640
4.

Table Olive Fermentation Using Starter Cultures with Multifunctional Potential.

Bonatsou S, Tassou CC, Panagou EZ, Nychas GE.

Microorganisms. 2017 May 28;5(2). pii: E30. doi: 10.3390/microorganisms5020030. Review.

5.

Molecular Detection of Two Potential Probiotic Lactobacilli Strains and Evaluation of Their Performance as Starter Adjuncts in Yogurt Production.

Saxami G, Papadopoulou OS, Chorianopoulos N, Kourkoutas Y, Tassou CC, Galanis A.

Int J Mol Sci. 2016 May 4;17(5). pii: E668. doi: 10.3390/ijms17050668.

6.

Survival of potential probiotic lactic acid bacteria on fermented green table olives during packaging in polyethylene pouches at 4 and 20 °C.

Blana VA, Polymeneas N, Tassou CC, Panagou EZ.

Food Microbiol. 2016 Feb;53(Pt B):71-5. doi: 10.1016/j.fm.2015.09.004. Epub 2015 Sep 5.

PMID:
26678132
7.

Detection and Identification of Probiotic Lactobacillus plantarum Strains by Multiplex PCR Using RAPD-Derived Primers.

Galanis A, Kourkoutas Y, Tassou CC, Chorianopoulos N.

Int J Mol Sci. 2015 Oct 22;16(10):25141-53. doi: 10.3390/ijms161025141.

8.

Effect of high hydrostatic pressure processing on microbiological shelf-life and quality of fruits pretreated with ascorbic acid or SnCl2.

Argyri AA, Tassou CC, Samaras F, Mallidis C, Chorianopoulos N.

Biomed Res Int. 2014;2014:819209. doi: 10.1155/2014/819209. Epub 2014 Sep 11.

9.

Nonthermal pasteurization of fermented green table olives by means of high hydrostatic pressure processing.

Argyri AA, Panagou EZ, Nychas GJ, Tassou CC.

Biomed Res Int. 2014;2014:515623. doi: 10.1155/2014/515623. Epub 2014 Aug 18.

10.

Performance of two potential probiotic Lactobacillus strains from the olive microbiota as starters in the fermentation of heat shocked green olives.

Argyri AA, Nisiotou AA, Mallouchos A, Panagou EZ, Tassou CC.

Int J Food Microbiol. 2014 Feb 3;171:68-76. doi: 10.1016/j.ijfoodmicro.2013.11.003. Epub 2013 Nov 16.

PMID:
24334091
11.

Inoculated fermentation of green olives with potential probiotic Lactobacillus pentosus and Lactobacillus plantarum starter cultures isolated from industrially fermented olives.

Blana VA, Grounta A, Tassou CC, Nychas GJ, Panagou EZ.

Food Microbiol. 2014 Apr;38:208-18. doi: 10.1016/j.fm.2013.09.007. Epub 2013 Oct 9.

PMID:
24290645
12.

Fate of Escherichia coli O157:H7, Salmonella Enteritidis and Listeria monocytogenes during storage of fermented green table olives in brine.

Argyri AA, Lyra E, Panagou EZ, Tassou CC.

Food Microbiol. 2013 Oct;36(1):1-6. doi: 10.1016/j.fm.2013.04.001. Epub 2013 Apr 18.

PMID:
23764213
13.

Selection of potential probiotic lactic acid bacteria from fermented olives by in vitro tests.

Argyri AA, Zoumpopoulou G, Karatzas KA, Tsakalidou E, Nychas GJ, Panagou EZ, Tassou CC.

Food Microbiol. 2013 Apr;33(2):282-91. doi: 10.1016/j.fm.2012.10.005. Epub 2012 Oct 31.

PMID:
23200662
14.

A survey of ochratoxin A occurence in Greek wines.

Labrinea EP, Natskoulis PI, Spiropoulos AE, Magan N, Tassou CC.

Food Addit Contam Part B Surveill. 2011;4(1):61-6. doi: 10.1080/19393210.2010.539707.

PMID:
24779664
15.

Effect of temperature and water activity on growth and ochratoxin A production boundaries of two Aspergillus carbonarius isolates on a simulated grape juice medium.

Tassou CC, Natskoulis PI, Magan N, Panagou EZ.

J Appl Microbiol. 2009 Jul;107(1):257-68. doi: 10.1111/j.1365-2672.2009.04203.x. Epub 2009 Apr 23.

16.

Survival of Bacillus cereus vegetative cells during Spanish-style fermentation of conservolea green olives.

Panagou EZ, Tassou CC, Vamvakoula P, Saravanos EK, Nychas GJ.

J Food Prot. 2008 Jul;71(7):1393-400.

PMID:
18680938
17.

Temperature-assisted high hydrostatic pressure inactivation of Staphylococcus aureus in a ham model system: evaluation in selective and nonselective medium.

Tassou CC, Panagou EZ, Samaras FJ, Galiatsatou P, Mallidis CG.

J Appl Microbiol. 2008 Jun;104(6):1764-73. doi: 10.1111/j.1365-2672.2007.03698.x. Epub 2008 Feb 20.

18.

Meat spoilage during distribution.

Nychas GJ, Skandamis PN, Tassou CC, Koutsoumanis KP.

Meat Sci. 2008 Jan;78(1-2):77-89. doi: 10.1016/j.meatsci.2007.06.020. Epub 2007 Jul 5.

PMID:
22062098
19.

Impact of water activity and temperature on growth and ochratoxin A production of two Aspergillus carbonarius isolates from wine grapes in Greece.

Tassou CC, Natskoulis PI, Panagou EZ, Spiropoulos AE, Magan N.

J Food Prot. 2007 Dec;70(12):2884-8.

PMID:
18095449
20.
21.

Application of neural networks to simulate the growth profile of lactic acid bacteria in green olive fermentation.

Panagou EZ, Tassou CC, Saravanos EK, Nychas GJ.

J Food Prot. 2007 Aug;70(8):1909-16.

PMID:
17803149
23.

Piezotolerant small-colony variants with increased thermotolerance, antibiotic susceptibility, and low invasiveness in a clonal Staphylococcus aureus population.

Karatzas KA, Zervos A, Tassou CC, Mallidis CG, Humphrey TJ.

Appl Environ Microbiol. 2007 Mar;73(6):1873-81. Epub 2007 Jan 26.

24.
25.

Physicochemical, microbiological, and organoleptic profiles of Greek table olives from retail outlets.

Panagou EZ, Tassou CC, Skandamis PN.

J Food Prot. 2006 Jul;69(7):1732-8.

PMID:
16865913
27.

Survival of Staphylococcus aureus and Salmonella enteritidis on salted sardines (Sardina pilchardus) during ripening.

Arkoudelos JS, Samaras FJ, Tassou CC.

J Food Prot. 2003 Aug;66(8):1479-81.

PMID:
12929841
28.

Microbial colonization of naturally black olives during fermentation and associated biochemical activities in the cover brine.

Nychas GJ, Panagou EZ, Parker ML, Waldron KW, Tassou CC.

Lett Appl Microbiol. 2002;34(3):173-7.

30.
31.

Inhibition of Resident Microbial Flora and Pathogen Inocula on Cold Fresh Fish Fillets in Olive Oil, Oregano, and Lemon Juice under Modified Atmosphere or Air.

Tassou CC, Drosinos EH, Nychas GJE.

J Food Prot. 1996 Jan;59(1):31-34. doi: 10.4315/0362-028X-59.1.31.

PMID:
31158965
33.

Inhibition of Salmonella enteritidis by oleuropein in broth and in a model food system.

Tassou CC, Nychas GJ.

Lett Appl Microbiol. 1995 Feb;20(2):120-4.

PMID:
7765901
34.

Inhibition of Staphylococcus aureus by Olive Phenolics in Broth and in a Model Food System.

Tassou CC, Nychas GJE.

J Food Prot. 1994 Feb;57(2):120-124. doi: 10.4315/0362-028X-57.2.120.

PMID:
31113152
35.

Effect of phenolic compounds and oleuropein on the germination of Bacillus cereus T spores.

Tassou CC, Nychas GJ, Board RG.

Biotechnol Appl Biochem. 1991 Apr;13(2):231-7.

PMID:
1904245

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