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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
6972013
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
2192002
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
2142008
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
2072011
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
1782013
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
1662002
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
1632016
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
1632013
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
1622010
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
1492015
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
1442014
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
1442013
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
1342015
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
1332014
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
1272010
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
1162003
Types of traditional Greek foods and their safety
EZ Panagou, GJE Nychas, JN Sofos
Food Control 29 (1), 32-41, 2013
1022013
Modelling the combined effect of temperature, pH and aw on the growth rate of Monascus ruber, a heat‐resistant fungus isolated from green table olives
EZ Panagou, PN Skandamis, GJE Nychas
Journal of applied microbiology 94 (1), 146-156, 2003
952003
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
932006
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