about
Weissella uvarum sp. nov., isolated from wine grapes.Nonthermal pasteurization of fermented green table olives by means of high hydrostatic pressure processing.Effect of high hydrostatic pressure processing on microbiological shelf-life and quality of fruits pretreated with ascorbic acid or SnCl2.The yeast Starmerella bacillaris (synonym Candida zemplinina) shows high genetic diversity in winemaking environments.Piezotolerant small-colony variants with increased thermotolerance, antibiotic susceptibility, and low invasiveness in a clonal Staphylococcus aureus population.Detection and Identification of Probiotic Lactobacillus plantarum Strains by Multiplex PCR Using RAPD-Derived Primers.Alginate-Based Edible Films Delivering Probiotic Bacteria to Sliced Ham Pretreated with High Pressure Processing.Molecular Detection of Two Potential Probiotic Lactobacilli Strains and Evaluation of Their Performance as Starter Adjuncts in Yogurt Production.Genetic and technological characterisation of vineyard- and winery-associated lactic acid bacteria.A survey of ochratoxin A occurence in Greek wines.Selection of potential probiotic lactic acid bacteria from fermented olives by in vitro tests.Inoculated fermentation of green olives with potential probiotic Lactobacillus pentosus and Lactobacillus plantarum starter cultures isolated from industrially fermented olives.Effect of prestorage treatmlents and storage conditions on the survival of Salmonella enteritidis PT4 and Listeria monocytogenes on fresh marine and freshwater aquaaculture fish.Performance of two potential probiotic Lactobacillus strains from the olive microbiota as starters in the fermentation of heat shocked green olives.Probiotic Incorporation in Edible Films and Coatings: Bioactive Solution for Functional Foods.Modelling the effectiveness of a natural antimicrobial on Salmonella enteritidis as a function of concentration, temperature and pH, using conductance measurements.Effect of high pressure processing on the survival of Salmonella Enteritidis and shelf-life of chicken fillets.Fate of Escherichia coli O157:H7, Salmonella Enteritidis and Listeria monocytogenes during storage of fermented green table olives in brine.Survival of potential probiotic lactic acid bacteria on fermented green table olives during packaging in polyethylene pouches at 4 and 20 °C.Physicochemical, microbiological, and organoleptic profiles of Greek table olives from retail outlets.Meat spoilage during distribution.Impact of water activity and temperature on growth and ochratoxin A production of two Aspergillus carbonarius isolates from wine grapes in Greece.Survival, Intestinal Mucosa Adhesion, and Immunomodulatory Potential of Lactobacillus plantarum Strains.Modelling the effect of temperature and water activity on the growth of two ochratoxigenic strains of Aspergillus carbonarius from Greek wine grapes.Modelling the effect of high pressure on the inactivation kinetics of a pressure-resistant strain of Pediococcus damnosus in phosphate buffer and gilt-head seabream (Sparus aurata).Use of Fourier transform infrared spectroscopy for monitoring the shelf life of ham slices packed with probiotic supplemented edible films after treatment with high pressure processing.Effect of temperature and water activity on growth and ochratoxin A production boundaries of twoAspergillus carbonariusisolates on a simulated grape juice mediumNext generation microbiological risk assessment—Potential of omics data for hazard characterisationMicrobial colonization of naturally black olives during fermentation and associated biochemical activities in the cover brineTemperature-assisted high hydrostatic pressure inactivation of Staphylococcus aureus in a ham model system: evaluation in selective and nonselective mediumGreek functional Feta cheese: Enhancing quality and safety using a Lactobacillus plantarum strain with probiotic potentialA single enzyme PCR-RFLP assay targeting V1-V3 region of 16S rRNA gene for direct identification of Alicyclobacillus acidoterrestris from other Alicyclobacillus speciesThe use of indigenous Saccharomyces cerevisiae and Starmerella bacillaris strains as a tool to create chemical complexity in local winesQuality and Safety of Fresh Chicken Fillets after High Pressure Processing: Survival of Indigenous Brochothrix thermosphacta and Inoculated Listeria monocytogenesAntimicrobial Activity of Oregano Essential Oil Incorporated in Sodium Alginate Edible Films: Control of Listeria monocytogenes and Spoilage in Ham Slices Treated with High Pressure ProcessingInhibition of Resident Microbial Flora and Pathogen Inocula on Cold Fresh Fish Fillets in Olive Oil, Oregano, and Lemon Juice under Modified Atmosphere or AirIndigenous Yeast Interactions in Dual-Starter Fermentations May Improve the Varietal Expression of Moschofilero Wine
P50
Q30847113-72F80F5C-8338-43E9-8FBA-0307B9D40C44Q34120738-E069861F-B983-40B4-9675-EE9F548833A5Q34256672-BFADF64C-727C-4973-8CEC-BEBA1B8FA406Q35662797-912FC434-4DDE-49A9-BA29-3121381FDB55Q35689960-02DE30F7-547B-43BA-8552-52408B9F5F2BQ36247520-B0FD317F-2B6E-49C9-A106-F4DBF2B7E53DQ41661182-C693C47F-D72C-46A8-9F10-17ECFCBE4751Q42058102-B1E7C0C3-8ED1-44B2-B808-E94C1837A874Q43214040-BEE79728-9EA2-4411-9503-7C6AB81F2076Q43316676-751E454A-4023-4CB0-90F5-6B8AA559B500Q43499818-837F1B43-CD43-487A-8BB8-121562BA7B8BQ44575524-2E567056-0241-4EC4-BA1F-AA026F3FF106Q44724283-9952F702-533F-47F1-8D44-419C73C0F5AEQ45354066-1D19FE2A-B831-405D-B005-4AB0C924EF74Q47751932-F527ECDA-4D54-409D-BBFE-ED1AE13D90C0Q48405716-12314293-7237-46A3-9C82-AD07ECD74E7DQ49653232-19036016-D4B2-423F-8771-258DBA1ECC53Q50014816-B0BCF531-C797-430E-BE10-18E3EE0427EBQ50237028-35B4AD61-B85A-4427-8A8C-FE8E6806D252Q50721636-C18830BE-183F-4D97-8722-56EA8B7319E7Q51696648-1630ECC5-5081-458F-AE3D-0CBE093C9E04Q51697114-66EEE1E4-2F85-4F87-AE4A-7B92D6AFF5E5Q51814675-EFDF056D-54E9-41AF-814A-CA8922A5777DQ51899579-822B32EA-81BB-415E-9D97-CA17F87C4D06Q51912239-CD0AC77B-EDD6-40AC-BC6B-CD5B51B44E75Q52630586-28F4B9A2-DAAA-4B3F-B4AA-DA8D307EFC95Q58310128-BB65D642-7A87-4F4E-B4C8-3020C0E0DC6FQ59325394-CF3CFED5-7112-44C8-BBBE-08D879C2A783Q77717367-0F7B9FD9-ACE0-4B60-9D41-FDBABC4AF9E7Q80768922-5F46C5B5-B6E9-4A2C-83DB-2CC7699AAC5DQ88505974-98E3C739-F1C4-4E57-A576-314BC92CBDD1Q90005458-35C37147-8036-4261-9D62-9BE9DDE64F7BQ90212816-CC359AB5-5532-47A8-ACD5-2B450C54C200Q91097105-52C01AD7-6EC4-4A1F-9792-F0632093DAA0Q91255138-B01868BB-DB44-4AB7-AD85-28F8DADB6788Q92492178-738C6DC2-01DA-4A1F-874C-F98C45136E24Q92556912-6A9B1841-ED10-40FD-9F3A-3504C01DBEAE
P50
description
researcher ORCID ID = 0000-0002-9004-4263
@en
wetenschapper
@nl
name
Chrysoula Tassou
@ast
Chrysoula Tassou
@en
Chrysoula Tassou
@es
Chrysoula Tassou
@nl
type
label
Chrysoula Tassou
@ast
Chrysoula Tassou
@en
Chrysoula Tassou
@es
Chrysoula Tassou
@nl
prefLabel
Chrysoula Tassou
@ast
Chrysoula Tassou
@en
Chrysoula Tassou
@es
Chrysoula Tassou
@nl
P106
P1153
6701678516
P31
P496
0000-0002-9004-4263