about
Intra- and inter-species interactions within biofilms of important foodborne bacterial pathogensAdaptive Response of Listeria monocytogenes to Heat, Salinity and Low pH, after Habituation on Cherry Tomatoes and Lettuce LeavesKazachstania hellenica sp. nov., a novel ascomycetous yeast from a Botrytis-affected grape must fermentation.Yeast populations residing on healthy or botrytis-infected grapes from a vineyard in Attica, Greece.Yeast community structures and dynamics in healthy and Botrytis-affected grape must fermentations.Candida olivae sp. nov., a novel yeast species from 'Greek-style' black olive fermentation.Yeast heterogeneity during spontaneous fermentation of black Conservolea olives in different brine solutions.Effect of Rocket (Eruca sativa) Extract on MRSA Growth and Proteome: Metabolic Adjustments in Plant-Based Media.Applicability of an Arrhenius model for the combined effect of temperature and CO(2) packaging on the spoilage microflora of fishNonthermal pasteurization of fermented green table olives by means of high hydrostatic pressure processing.Differential biofilm formation and chemical disinfection resistance of sessile cells of Listeria monocytogenes strains under monospecies and dual-species (with Salmonella enterica) conditions.Co-culture with Listeria monocytogenes within a dual-species biofilm community strongly increases resistance of Pseudomonas putida to benzalkonium chloride.Biodiversity and ITS-RFLP characterisation of Aspergillus section Nigri isolates in grapes from four traditional grape-producing areas in GreeceHigh Throughput Multispectral Image Processing with Applications in Food ScienceHydrosol of Thymbra capitata Is a Highly Efficient Biocide against Salmonella enterica Serovar Typhimurium Biofilms.Investigating the Effect of Different Treatments with Lactic Acid Bacteria on the Fate of Listeria monocytogenes and Staphylococcus aureus Infection in Galleria mellonella Larvae.Factors affecting quality and safety of fresh-cut produce.Microbial pathogen control in the beef chain: recent research advances.Attachment and biofilm formation by foodborne bacteria in meat processing environments: causes, implications, role of bacterial interactions and control by alternative novel methods.Bacterial populations and the volatilome associated to meat spoilage.An automated ranking platform for machine learning regression models for meat spoilage prediction using multi-spectral imaging and metabolic profiling.Methicillin-resistant food-related Staphylococcus aureus: a review of current knowledge and biofilm formation for future studies and applications.Assessment of the effect of a Salmonella enterica ser. Typhimurium culture supernatant on the single-cell lag time of foodborne pathogens.Critical review on biofilm methods.Variability in the adaptive acid tolerance response phenotype of Salmonella enterica strains.Exploiting multispectral imaging for non-invasive contamination assessment and mapping of meat samples.Table Olive Fermentation Using Starter Cultures with Multifunctional Potential.Quantification of Aspergillus carbonarius in grapes using a real time PCR assay.Inhibition of the early stage of Salmonella enterica serovar Enteritidis biofilm development on stainless steel by cell-free supernatant of a Hafnia alvei culture.Development of a predictive model for the growth kinetics of aerobic microbial population on pomegranate marinated chicken breast fillets under isothermal and dynamic temperature conditions.Bacterial synergism or antagonism in a gel cassette system.Anti-adhesion and Anti-biofilm Potential of Organosilane Nanoparticles against Foodborne Pathogens.Growth of Salmonella enteritidis and Salmonella typhimurium in the presence of quorum sensing signalling compounds produced by spoilage and pathogenic bacteria.Alginate-Based Edible Films Delivering Probiotic Bacteria to Sliced Ham Pretreated with High Pressure Processing.Listeria monocytogenes attachment to and detachment from stainless steel surfaces in a simulated dairy processing environment.Development of a microbial model for the combined effect of temperature and pH on spoilage of ground meat, and validation of the model under dynamic temperature conditions.Effect of wine-based marinades on the behavior of Salmonella Typhimurium and background flora in beef fillets.Molecular characterization and molasses fermentation performance of a wild yeast strain operating in an extremely wide temperature range.Attachment and biofilm formation by Escherichia coli O157:H7 at different temperatures, on various food-contact surfaces encountered in beef processing.Transfer of foodborne pathogenic bacteria to non-inoculated beef fillets through meat mincing machine.
P50
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P50
description
hulumtues
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wetenschapper
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հետազոտող
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name
George-John E Nychas
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George-John E Nychas
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George-John E Nychas
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George-John E Nychas
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George-John E Nychas
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George-John E Nychas
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P1053
B-2734-2009
P106
P1153
7006290539
P21
P2798
P31
P3829
P3835
george-john-nychas
P496
0000-0002-2673-6425