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Efstathios Panagou
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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
7112013
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
2292002
Microbiological and biochemical profile of cv. Conservolea naturally black olives during controlled fermentation with selected strains of lactic acid bacteria
EZ Panagou, U Schillinger, CMAP Franz, GJE Nychas
Food microbiology 25 (2), 348-358, 2008
2172008
Use of titanium dioxide (TiO2) photocatalysts as alternative means for Listeria monocytogenes biofilm disinfection in food processing
NG Chorianopoulos, DS Tsoukleris, EZ Panagou, P Falaras, GJE Nychas
Food microbiology 28 (1), 164-170, 2011
2132011
Sensory and microbiological quality assessment of beef fillets using a portable electronic nose in tandem with support vector machine analysis
OS Papadopoulou, EZ Panagou, FR Mohareb, GJE Nychas
Food Research International 50 (1), 241-249, 2013
1892013
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
1692002
Data mining derived from food analyses using non-invasive/non-destructive analytical techniques; determination of food authenticity, quality & safety in tandem with computer …
AI Ropodi, EZ Panagou, GJE Nychas
Trends in Food Science & Technology 50, 11-25, 2016
1682016
Rapid qualitative and quantitative detection of beef fillets spoilage based on Fourier transform infrared spectroscopy data and artificial neural networks
AA Argyri, EZ Panagou, PA Tarantilis, M Polysiou, GJE Nychas
Sensors and Actuators B: Chemical 145 (1), 146-154, 2010
1632010
A comparison of Raman and FT-IR spectroscopy for the prediction of meat spoilage
AA Argyri, RM Jarvis, D Wedge, Y Xu, EZ Panagou, R Goodacre, ...
Food Control 29 (2), 461-470, 2013
1622013
Multispectral image analysis approach to detect adulteration of beef and pork in raw meats
AI Ropodi, DE Pavlidis, F Mohareb, EZ Panagou, GJE Nychas
Food Research International 67, 12-18, 2015
1522015
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
1492011
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
1472014
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
1462013
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
AA Argyri, A Mallouchos, EZ Panagou, GJE Nychas
International Journal of Food Microbiology 193, 51-58, 2015
1432015
Potential of multispectral imaging technology for rapid and non-destructive determination of the microbiological quality of beef filets during aerobic storage
EZ Panagou, O Papadopoulou, JM Carstensen, GJE Nychas
International journal of food microbiology 174, 1-11, 2014
1392014
Yeast heterogeneity during spontaneous fermentation of black Conservolea olives in different brine solutions
AA Nisiotou, N Chorianopoulos, GJE Nychas, EZ Panagou
Journal of Applied Microbiology 108 (2), 396-405, 2010
1302010
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
1182003
Types of traditional Greek foods and their safety
EZ Panagou, GJE Nychas, JN Sofos
Food Control 29 (1), 32-41, 2013
1042013
Table olive fermentation using starter cultures with multifunctional potential
S Bonatsou, CC Tassou, EZ Panagou, GJE Nychas
Microorganisms 5 (2), 30, 2017
992017
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
DE Pavlidis, A Mallouchos, D Ercolini, EZ Panagou, GJE Nychas
Meat science 151, 43-53, 2019
982019
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