25 results on '"Skandamis, Panagiotis"'
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2. Impact of preculture temperature on peracetic acid-induced inactivation and sublethal injury of L. monocytogenes and subsequent growth potential of single cells
3. Use of risk assessment and predictive microbiology in regulatory science related to the scientific opinions of the EFSA BIOHAZ Panel
4. Deciphering the induction of Listeria monocytogenes into sublethal injury using fluorescence microscopy and RT-qPCR
5. Next Generation Challenges: New era in Food Microbiology
6. Assessing the survival and sublethal injury kinetics of Listeria monocytogenes under different food processing-related stresses
7. Εvaluation of oxygen availability on growth and inter-strain interactions of L. monocytogenes in/on liquid, semi-solid and solid laboratory media
8. Investigating the influence of organic acid marinades, storage temperature and time on the survival/inactivation interface of Salmonella on chicken breast fillets
9. Modelling the effect of osmotic adaptation and temperature on the non–thermal inactivation of Salmonella spp. on brioche-type products
10. Growth, detection and virulence of Listeria monocytogenes in the presence of other microorganisms: microbial interactions from species to strain level
11. Assessing the capacity of growth, survival, and acid adaptive response of Listeria monocytogenes during storage of various cheeses and subsequent simulated gastric digestion
12. Variability of Listeria monocytogenes strains in biofilm formation on stainless steel and polystyrene materials and resistance to peracetic acid and quaternary ammonium compounds
13. Growth differences and competition between Listeria monocytogenes strains determine their predominance on ham slices and lead to bias during selective enrichment with the ISO protocol
14. Effect of single or combined chemical and natural antimicrobial interventions on Escherichia coli O157:H7, total microbiota and color of packaged spinach and lettuce
15. A 3-year hygiene and safety monitoring of a meat processing plant which uses raw materials of global origin
16. Assessment of high and low enterotoxin A producing Staphylococcus aureus strains on pork sausage
17. A generic model for spoilage of acidic emulsified foods: Combining physicochemical data, diversity and levels of specific spoilage organisms
18. Adaptive acid tolerance response of Listeria monocytogenes strains under planktonic and immobilized growth conditions
19. Evaluation of growth/no growth interface of Listeria monocytogenes growing on stainless steel surfaces, detached from biofilms or in suspension, in response to pH and NaCl
20. Efficiency of different sanitation methods on Listeria monocytogenes biofilms formed under various environmental conditions
21. Effect of acid tolerance response (ATR) on attachment of Listeria monocytogenes Scott A to stainless steel under extended exposure to acid or/and salt stress and resistance of sessile cells to subsequent strong acid challenge
22. A modified Weibull model for describing the survival of Campylobacter jejuni in minced chicken meat
23. Study of the effect of lethal and sublethal pH and aw stresses on the inactivation or growth of Listeria monocytogenes and Salmonella Typhimurium
24. Preservation of fresh meat with active and modified atmosphere packaging conditions
25. Advancements of biotracing in the dairy chain
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