Dr. Chrysoula Tassou
Dr. Chrysoula Tassou
Hellenic Agricultural Organization DIMITRA, Institute of Technology of Agricultural Products
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Cited by
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Meat spoilage during distribution
GJE Nychas, PN Skandamis, CC Tassou, KP Koutsoumanis
Meat science 78 (1-2), 77-89, 2008
Selection of potential probiotic lactic acid bacteria from fermented olives by in vitro tests
AA Argyri, G Zoumpopoulou, KAG Karatzas, E Tsakalidou, GJE Nychas, ...
Food microbiology 33 (2), 282-291, 2013
Effects of essential oil from mint (Mentha piperita) on Salmonella enteritidis and Listeria monocytogenes in model food systems at 4° and 10°C
CC Tassou, EH Drosinos, GJE Nychas
Journal of Applied Bacteriology 78 (6), 593-600, 1995
Inhibition of Salmonella enteritidis and Staphylococcus aureus in nutrient broth by mint essential oil
C Tassou, K Koutsoumanis, GJE Nychas
Food research international 33 (3-4), 273-280, 2000
Antimicrobials from herbs and spices.
GJE Nychas, PN Skandamis, CC Tassou
Natural antimicrobials for the minimal processing of foods, 176-200, 2003
Microbiological and physicochemical changes of naturally black olives fermented at different temperatures and NaCl levels in the brines
CC Tassou, EZ Panagou, KZ Katsaboxakis
Food Microbiology 19 (6), 605-615, 2002
Antimicrobial activity of the essential oil of mastic gum (Pistacia lentiscus var. chia) on Gram positive and Gram negative bacteria in broth and in Model Food System
CC Tassou, GJE Nychas
International biodeterioration & biodegradation 36 (3-4), 411-420, 1995
Microbial colonization of naturally black olives during fermentation and associated biochemical activities in the cover brine
GJE Nychas, EZ Panagou, ML Parker, KW Waldron, CC Tassou
Letters in Applied Microbiology 34 (3), 173-177, 2002
Inoculated fermentation of green olives with potential probiotic Lactobacillus pentosus and Lactobacillus plantarum starter cultures isolated from industrially fermented olives
VA Blana, A Grounta, CC Tassou, GJE Nychas, EZ Panagou
Food microbiology 38, 208-218, 2014
Contribution of Fourier transform infrared (FTIR) spectroscopy data on the quantitative determination of minced pork meat spoilage
O Papadopoulou, EZ Panagou, CC Tassou, GJE Nychas
Food Research International 44 (10), 3264-3271, 2011
Probiotic incorporation in edible films and coatings: Bioactive solution for functional foods
F Pavli, C Tassou, GJE Nychas, N Chorianopoulos
International Journal of Molecular Sciences 19 (1), 150, 2018
Using multispectral imaging for spoilage detection of pork meat
BS Dissing, OS Papadopoulou, C Tassou, BK Ersbøll, JM Carstensen, ...
Food and Bioprocess Technology 6, 2268-2279, 2013
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
CC Tassou, EH Drosinos, GJE Nychas
Journal of Food Protection 59 (1), 31-34, 1996
Modelling the effectiveness of a natural antimicrobial on Salmonella enteritidis as a function of concentration, temperature and pH, using conductance measurements
Koutsoumanis, Tassou, Taoukis, Nychas
Journal of Applied Microbiology 84 (6), 981-987, 1998
Inhibition of Staphylococcus aureus by olive phenolics in broth and in a model food system
CC Tassou, GJE Nychas
Journal of Food Protection 57 (2), 120-124, 1994
Effect of phenolic compounds and oleuropein on the germination of Bacillus cereus T spores
CC Tassou, GJ Nychas, RG Board
Biotechnology and applied biochemistry 13 (2), 231-237, 1991
Induced lactic acid fermentation of untreated green olives of the Conservolea cultivar by Lactobacillus pentosus
EZ Panagou, CC Tassou, CZ Katsaboxakis
Journal of the Science of Food and Agriculture 83 (7), 667-674, 2003
Inhibition of Salmonella enteritidis by oleuropein in broth and in a model food system
CC Tassou, GJE Nychas
Letters in applied microbiology 20 (2), 120-124, 1995
Changes in volatile compounds and related biochemical profile during controlled fermentation of cv. Conservolea green olives
EZ Panagou, CC Tassou
Food microbiology 23 (8), 738-746, 2006
PRESERVATIVES| Traditional preservatives–oils and spices
GJE Nychas, CC Tassou
Elsevier, 1999
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