G. Nychas

发表

Effect of Myclobutanil Pesticide on the Physiological Behavior of Two Newly Isolated Saccharomyces cerevisiae Strains during Very-High-Gravity Alcoholic Fermentation

A. Terpou, M. Dimopoulou, Aikaterini Belka, 2019, Microorganisms.

Monitoring the succession of the biota grown on a selective medium for pseudomonads during storage of minced beef with molecular-based methods.

G. Nychas, A. Doulgeraki, 2013, Food microbiology.

Field evaluation of the application of time temperature integrators for monitoring fish quality in the chill chain.

G. Nychas, M. Giannakourou, K. Koutsoumanis, 2005, International journal of food microbiology.

A machine learning workflow for raw food spectroscopic classification in a future industry

Panagiotis Tsakanikas, Efstathios Z. Panagou, George-John Nychas, 2020, Scientific Reports.

Estimation of Minced Pork Microbiological Spoilage through Fourier Transform Infrared and Visible Spectroscopy and Multispectral Vision Technology

G. Nychas, Efstathios Z Panagou, P. Tsakanikas, 2019, Foods.

Evaluation of Fourier transform infrared spectroscopy and multispectral imaging as means of estimating the microbiological spoilage of farmed sea bream.

G. Nychas, Efstathios Z Panagou, P. Tsakanikas, 2019, Food microbiology.

Effect of different marinating conditions on the evolution of spoilage microbiota and metabolomic profile of chicken breast fillets.

Anastasia E. Lytou, G. Nychas, Efstathios Z Panagou, 2017, Food microbiology.

Ecophysiological attributes of Salmonella typhimurium in liquid culture and within a gelatin gel with or without the addition of oregano essential oil

G. Nychas, P. Skandamis, E. Tsigarida, 2000 .

Critical review on biofilm methods

Anália Lourenço, Tom Coenye, Nuno F Azevedo, 2017, Critical reviews in microbiology.

Using Multispectral Imaging for Spoilage Detection of Pork Meat

Jens Michael Carstensen, Efstathios Z. Panagou, Bjørn S. Dissing, 2013, Food and Bioprocess Technology.

Potential of multispectral imaging technology for rapid and non-destructive determination of the microbiological quality of beef filets during aerobic storage.

Jens Michael Carstensen, G. Nychas, Efstathios Z Panagou, 2014, International journal of food microbiology.

Multispectral image analysis approach to detect adulteration of beef and pork in raw meats

Efstathios Z. Panagou, Athina I. Ropodi, Dimitrios Pavlidis, 2015 .

Meat spoilage during distribution.

G. Nychas, K. Koutsoumanis, C. Tassou, 2008, Meat science.

Sensory and microbiological quality assessment of beef fillets using a portable electronic nose in tandem with support vector machine analysis

George-John E. Nychas, Efstathios Z. Panagou, Fady R. Mohareb, 2013 .

Bacterial populations and the volatilome associated to meat spoilage.

Danilo Ercolini, Francesco Villani, George-John Nychas, 2015, Food microbiology.

Biofilm formation by Salmonella Typhimurium and Staphylococcus aureus on stainless steel under either mono- or dual-species multi-strain conditions and resistance of sessile communities to sub-lethal chemical disinfection

Agapi I. Doulgeraki, G. Nychas, A. Doulgeraki, 2017 .

Biodiversity and ITS-RFLP Characterisation of Aspergillus Section Nigri Isolates in Grapes from Four Traditional Grape-Producing Areas in Greece

G. Nychas, Efstathios Z Panagou, D. Kizis, 2014, PloS one.

Contribution of Fourier transform infrared (FTIR) spectroscopy data on the quantitative determination of minced pork meat spoilage

George-John E. Nychas, Efstathios Z. Panagou, G. Nychas, 2011 .

Rapid qualitative and quantitative detection of beef fillets spoilage based on Fourier transform infrared spectroscopy data and artificial neural networks

George-John E. Nychas, Efstathios Z. Panagou, G. Nychas, 2010 .

Preservation of fresh meat with active and modified atmosphere packaging conditions.

Panagiotis N Skandamis, G. Nychas, P. Skandamis, 2002, International journal of food microbiology.

A newly developed assay to study the minimum inhibitory concentration of Satureja spinosa essential oil

G. Nychas, S. Haroutounian, R. Lambert, 2006, Journal of applied microbiology.

A comparison of artificial neural networks and partial least squares modelling for the rapid detection of the microbial spoilage of beef fillets based on Fourier transform infrared spectral fingerprints.

G. Nychas, C. Bessant, Efstathios Z Panagou, 2011, Food microbiology.

1 – Microbiological spoilage of foods and beverages

G. Nychas, Efstathios Z Panagou, 2011 .

Modelling Salmonella concentration throughout the pork supply chain by considering growth and survival in fluctuating conditions of temperature, pH and a(w).

G. Nychas, G. Barker, C. Pin, 2011, International journal of food microbiology.

Effect of Satureja thymbra essential oil on growth-no growth interfaces of Listeria monocytogenes Scott A and Salmonella Enteritidis PT4, at various temperatures, pH, and water activities.

G. Nychas, S. Haroutounian, I. Boziaris, 2011, Journal of food protection.

Modelling the effect of temperature and water activity on the growth rate and growth/no growth interface of Byssochlamys fulva and Byssochlamys nivea.

G. Nychas, Efstathios Z Panagou, I. Chatzipavlidis, 2010, Food microbiology.

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

G. Nychas, K. Koutsoumanis, P. Skandamis, 2006, Applied and Environmental Microbiology.

Effect of NaCl and KCl on fate and growth/no growth interfaces of Listeria monocytogenes Scott A at different pH and nisin concentrations

G. Nychas, P. Skandamis, P. Skandamis, 2007, Journal of applied microbiology.

Effect of nisin on growth boundaries of Listeria monocytogenes Scott A, at various temperatures, pH and water activities.

G. Nychas, I. Boziaris, 2006, Food microbiology.

Probabilistic Model for Listeria monocytogenes Growth during Distribution, Retail Storage, and Domestic Storage of Pasteurized Milk

George-John E. Nychas, G. Nychas, K. Koutsoumanis, 2010, Applied and Environmental Microbiology.

Use of time-temperature integrators and predictive modelling for shelf life control of chilled fish under dynamic storage conditions.

K Koutsoumanis, P S Taoukis, G. Nychas, 1999, International journal of food microbiology.

Application of shelf life decision system (SLDS) to marine cultured fish quality.

K Koutsoumanis, P S Taoukis, M C Giannakourou, 2002, International journal of food microbiology.

Methicillin-resistant food-related Staphylococcus aureus: a review of current knowledge and biofilm formation for future studies and applications.

Agapi I. Doulgeraki, G. Nychas, A. Doulgeraki, 2017, Research in microbiology.

Development and Evaluation of a Model Predicting the Survival of Escherichia coli O157:H7 NCTC 12900 in Homemade Eggplant Salad at Various Temperatures, pHs, and Oregano Essential Oil Concentrations

George-John E. Nychas, Panagiotis N. Skandamis, G. Nychas, 2000, Applied and Environmental Microbiology.

Monitoring Microbial Spoilage of Foods by Vibrational Spectroscopy (FT-IR & Raman)

George-John E. Nychas, Efstathios Z. Panagou, G. Nychas, 2014 .

Effect of Prestorage Treatments and Storage Conditions on the Survival of Salmonella Enteritidis PT4 and Listeria monocytogenes on Fresh Marine and Freshwater Aquaculture Fish

G. Nychas, C. Tassou, K. Lambropoulou, 2004 .

Strain variability in biofilm formation: A food safety and quality perspective.

G. Nychas, K. Koutsoumanis, A. Lianou, 2020, Food research international.

Microbiological assessment of aerobically stored horse fillets through predictive microbiology and metabolomic approach.

G. Nychas, Dimitrios E Pavlidis, A. Mallouchos, 2020, Meat science.

Modeling and predicting spoilage of cooked, cured meat products by multivariate analysis.

G. Nychas, P. Skandamis, M. Mataragas, 2007, Meat science.

Essential Oils of Lamiaceae Family Taxa as Natural Preservatives of Food Preparations

G. Nychas, S. Haroutounian, N. Chorianopoulos, 2009 .

Rapid Assessment of the Microbiological Quality of Pasteurized Vanilla Cream by Means of Fourier Transform Infrared Spectroscopy in Tandem with Support Vector Machine Analysis

G. Nychas, Efstathios Z Panagou, A. Lianou, 2018, Food Analytical Methods.

Ecosystem of Greek Spontaneously Fermented Sausages

G. Nychas, E. Drosinos, S. Paramithiotis, 2012 .

Biogenic Amines in Foods

G. Nychas, K. Koutsoumanis, C. Tassou, 2010 .

Insights into Fresh Meat Spoilage

G. Nychas, P. Skandamis, S. Paramithiotis, 2009 .

Survival of Escherichia coli O157:H7 during the fermentation of Spanish-style green table olives (conservolea variety) supplemented with different carbon sources.

G. Nychas, P. Skandamis, P. Skandamis, 2001, International journal of food microbiology.

Novel approaches for food safety management and communication

George-John E. Nychas, Efstathios Z. Panagou, Fady R. Mohareb, 2016 .

Implementation of Multispectral Imaging (MSI) for Microbiological Quality Assessment of Poultry Products

Agapi I. Doulgeraki, G. Nychas, A. Doulgeraki, 2020, Microorganisms.

Fate of Listeria monocytogenes and Salmonella Typhimurium during spontaneous cauliflower fermentation

Agapi I. Doulgeraki, G. Nychas, A. Doulgeraki, 2012 .

Adaptive Response of Listeria monocytogenes to Heat, Salinity and Low pH, after Habituation on Cherry Tomatoes and Lettuce Leaves

G. Nychas, P. Skandamis, Sofia V. Poimenidou, 2016, PloS one.

Microbiological, physicochemical and organoleptic changes of shredded carrots stored under modified storage

G. Nychas, C. Tassou, K. Kakiomenou, 1996 .

Inoculated fermentation of green olives with potential probiotic Lactobacillus pentosus and Lactobacillus plantarum starter cultures isolated from industrially fermented olives.

G. Nychas, Efstathios Z Panagou, C. Tassou, 2014, Food microbiology.

Herbs, spices and their active components as natural antimicrobials in foods

G. Nychas, P. Skandamis, C. Tassou, 2012 .

Consumer food safety perceptions and self‐reported practices in Greece

G. Nychas, E. Gkana, 2018 .

Valorisation of fruit and vegetable waste from open markets for the production of 2,3-butanediol

G. Nychas, S. Papanikolaou, A. Koutinas, 2018 .

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

G. Nychas, C. Tassou, 1995 .

Dietary Intake Assessment of Pre-Packed Graviera Cheese in Greece and Nutritional Characterization Using the Nutri-Score Front of Pack Label Scheme

G. Nychas, E. Magriplis, A. Zampelas, 2021, Nutrients.

In vitro evaluation of essential oils against Aspergillus carbonarius isolates and their effects on Ochratoxin A related gene expression in synthetic grape medium

G. Nychas, Efstathios Z Panagou, I. Lappa, 2017 .

Heat resistance of Monascus ruber ascospores isolated from thermally processed green olives of the Conservolea variety.

G. Nychas, Efstathios Z Panagou, C. Katsaboxakis, 2002, International journal of food microbiology.

Trials of Commercial- and Wild-Type Saccharomyces cerevisiae Strains under Aerobic and Microaerophilic/Anaerobic Conditions: Ethanol Production and Must Fermentation from Grapes of Santorini (Greece) Native Varieties

A. Terpou, M. Dimopoulou, S. Kallithraka, 2022, Fermentation.

Bioprocess development for (2R,3R)‐butanediol and acetoin production using very high polarity cane sugar and sugarcane molasses by a Bacillus amyloliquefaciens strain

G. Nychas, S. Papanikolaou, I. Kookos, 2019, Journal of Chemical Technology & Biotechnology.

Volumetric oxygen transfer coefficient as fermentation control parameter to manipulate the production of either acetoin or D-2,3-butanediol using bakery waste.

G. Nychas, A. Koutinas, J. Venus, 2021, Bioresource technology.

Spoilage Potential of Pseudomonas (P. fragi, P. putida) and LAB (Leuconostoc mesenteroides, Lactobacillus sakei) Strains and Their Volatilome Profile during Storage of Sterile Pork Meat Using GC/MS and Data Analytics

G. Nychas, Efstathios Z Panagou, O. Papadopoulou, 2020, Foods.

Application of spectroscopic and multispectral imaging technologies on the assessment of ready-to-eat pineapple quality: A performance evaluation study of machine learning models generated from two commercial data analytics tools

Efstathios Z. Panagou, George-John E. Nychas, Panagiotis Tsakanikas, 2020, Comput. Electron. Agric..

Exploiting multispectral imaging for non-invasive contamination assessment and mapping of meat samples.

Panagiotis Tsakanikas, Dimitris Pavlidis, George-John Nychas, 2016, Talanta.

Rapid detection of frozen-then-thawed minced beef using multispectral imaging and Fourier transform infrared spectroscopy.

G. Nychas, Efstathios Z Panagou, Athina Ropodi, 2018, Meat science.

A unified spectra analysis workflow for the assessment of microbial contamination of ready-to-eat green salads: Comparative study and application of non-invasive sensors

George-John E. Nychas, Panagiotis Tsakanikas, Lemonia-Christina Fengou, 2018, Comput. Electron. Agric..

Ecological attributes of foodborne infections

G. Nychas, P. Skandamis, 2011, Virulence.

Occurrence and characterization of Shiga toxin-producing Escherichia coli (STEC) isolated from Chinese beef processing plants.

G. Nychas, Yimin Zhang, Xin Luo, 2020, Meat science.

Bacterial species associated with sound and Botrytis-infected grapes from a Greek vineyard.

G. Nychas, L. Cocolin, K. Rantsiou, 2011, International journal of food microbiology.

Impact of acid adaptation on attachment of Listeria monocytogenes to stainless steel during long-term incubation under low or moderate temperature conditions and on subsequent recalcitrance of attached cells to lethal acid treatments.

G. Nychas, E. Giaouris, N. Chorianopoulos, 2014, International journal of food microbiology.

Fresh meat spoilage and modified atmosphere packaging (MAP).

G. Nychas, P. Skandamis, 2005 .

Microbial Diversity of Fermented Greek Table Olives of Halkidiki and Konservolia Varieties from Different Regions as Revealed by Metagenomic Analysis

Agapi I. Doulgeraki, G. Nychas, A. Doulgeraki, 2020, Microorganisms.

Hydrosol of Thymbra capitata Is a Highly Efficient Biocide against Salmonella enterica Serovar Typhimurium Biofilms

Agapi I. Doulgeraki, G. Nychas, A. Doulgeraki, 2016, Applied and Environmental Microbiology.

Selection of potential probiotic lactic acid bacteria from fermented olives by in vitro tests.

G. Nychas, Efstathios Z Panagou, K. Karatzas, 2013, Food microbiology.

Yeast Populations Residing on Healthy or Botrytis-Infected Grapes from a Vineyard in Attica, Greece

G. Nychas, A. Nisiotou, 2007, Applied and Environmental Microbiology.

Application of Fourier Transform Infrared (FT-IR) Spectroscopy, Multispectral Imaging (MSI) and Electronic Nose (E-Nose) for the Rapid Evaluation of the Microbiological Quality of Gilthead Sea Bream Fillets

G. Nychas, Efstathios Z Panagou, M. Govari, 2022, Foods.

Correlation between Chemical Composition of Greek Essential Oils and their Antibacterial Activity against Food-borne Pathogens

G. Nychas, S. Haroutounian, N. Chorianopoulos, 2007 .

Characterization of the essential oil volatiles of Satureja thymbra and Satureja parnassica: influence of harvesting time and antimicrobial activity.

G. Nychas, S. Haroutounian, N. Chorianopoulos, 2006, Journal of agricultural and food chemistry.

Antilisterial properties of marinades during refrigerated storage and microwave oven reheating against post-cooking inoculated chicken breast meat.

G. Nychas, J. Sofos, I. Geornaras, 2013, Journal of food science.

Variability in the adaptive acid tolerance response phenotype of Salmonella enterica strains.

G. Nychas, K. Koutsoumanis, A. Lianou, 2017, Food microbiology.

Investigating the Effect of Different Treatments with Lactic Acid Bacteria on the Fate of Listeria monocytogenes and Staphylococcus aureus Infection in Galleria mellonella Larvae

G. Nychas, Efstathios Z Panagou, E. Mylonakis, 2016, PloS one.

Microbiological, physico-chemical and organoleptic attributes of a country tomato salad and fate of Salmonella enteritidis during storage under aerobic or modified atmosphere packaging conditions at 4°C and 10°C

G. Nychas, E. Drosinos, C. Tassou, 2000 .

Sanitizer Efficacy against Escherichia coli O 157 : H 7 Biofilms on Inadequately Cleaned Meat-contact Surface Materials

G. Nychas, J. Sofos, I. Geornaras, 2012 .

Attachment and biofilm formation by Escherichia coli O157:H7 at different temperatures, on various food-contact surfaces encountered in beef processing.

G. Nychas, J. Sofos, I. Geornaras, 2011, International journal of food microbiology.

Efficacy of amphoteric surfactant- and peracetic acid-based disinfectants on spores of bacillus cereus in vitro and on food premises of the German armed forces.

G. Nychas, G. Klein, A. M. López, 2006, Journal of food protection.

Development and validation of a mathematical model for pseudomonads growth as a basis for predicting spoilage of fresh poultry breast and thigh fillets

G. Nychas, K. Koutsoumanis, Evgenia D. Spyrelli, 2022, Poultry science.

Listeria monocytogenes Attachment to and Detachment from Stainless Steel Surfaces in a Simulated Dairy Processing Environment

G. Nychas, P. Skandamis, E. Giaouris, 2009, Applied and Environmental Microbiology.

3. Meat Decontamination

G. Nychas, J. Sofos, P. Skandamis, 2010 .

Rapid methods for microbial analysis of meat and meat products

Agapi I. Doulgeraki, G. Nychas, A. Doulgeraki, 2016 .

Hydrosol of Thymbra capitata is a highly efficient biocide against biofilms of 1 Salmonella Typhimurium : real-time visualization of bacterial inactivation by CLSM 2 3

G. Nychas, J. Deschamps, E. Giaouris, 2016 .

Anti-adhesion and Anti-biofilm Potential of Organosilane Nanoparticles against Foodborne Pathogens

G. Nychas, A. Doulgeraki, E. Gkana, 2017, Front. Microbiol..

Rapid Assessment of Microbial Quality in Edible Seaweeds Using Sensor Techniques Based on Spectroscopy, Imaging Analysis and Sensors Mimicking Human Senses

Anastasia E. Lytou, G. Nychas, P. Tsakanikas, 2022, Sensors.

Yeast Community Structures and Dynamics in Healthy and Botrytis-Affected Grape Must Fermentations

G. Nychas, Apostolos E. Spiropoulos, A. Nisiotou, 2007, Applied and Environmental Microbiology.

Development of a Safety Monitoring and Assurance System for chilled food products.

K Koutsoumanis, P S Taoukis, G J E Nychas, 2005, International journal of food microbiology.

Inhibition of Salmonella enteritidis and Staphylococcus aureus in nutrient broth by mint essential oil

G. Nychas, K. Koutsoumanis, C. Tassou, 2000 .

An in vitro study of Lactobacillusplantarum strains for the presence of plantaricin genes and their potential control of the table olive microbiota

Agapi I. Doulgeraki, G. Nychas, A. Doulgeraki, 2013, Antonie van Leeuwenhoek.

Modeling the microbial interaction and the death of Escherichia coli O157:H7 during the fermentation of Spanish-style green table olives.

G. Nychas, P. Skandamis, 2003, Journal of food protection.

Effect of phenolic compounds and oleuropein on the germination of Bacillus cereus T spores

G. Nychas, C. Tassou, R. Board, 1991, Biotechnology and applied biochemistry.

The effect of the olive phenolic compound, oleuropein, on growth and enterotoxin B production by Staphylococcus aureus.

G. Nychas, H. Tranter, S. C. Tassou, 1993, The Journal of applied bacteriology.

Estimation of the Microbiological Quality of Meat Using Rapid and Non-Invasive Spectroscopic Sensors

Iosif Mporas, Lemonia-Christina Fengou, Alexandra Lianou, 2020, IEEE Access.

Microbial colonization of naturally fermented olives

G. Nychas, Efstathios Z Panagou, C. Tassou, 2021, Olives and Olive Oil in Health and Disease Prevention.

RP-HPLC analysis of the phenolic compounds of plant extracts. investigation of their antioxidant capacity and antimicrobial activity.

G. Nychas, M. Komaitis, N. Chorianopoulos, 2005, Journal of agricultural and food chemistry.

Microbiological and biochemical profile of cv. Conservolea naturally black olives during controlled fermentation with selected strains of lactic acid bacteria.

G. Nychas, Efstathios Z Panagou, C. Franz, 2008, Food microbiology.

Evaluating the probiotic potential and technological characteristics of yeasts implicated in cv. Kalamata natural black olive fermentation.

G. Nychas, Efstathios Z Panagou, E. Mavrogonatou, 2018, International journal of food microbiology.

Microbial colonization of naturally black olives during fermentation and associated biochemical activities in the cover brine

G. Nychas, Efstathios Z Panagou, K. Waldron, 2002, Letters in applied microbiology.

Table Olive Fermentation Using Starter Cultures with Multifunctional Potential

G. Nychas, Efstathios Z Panagou, C. Tassou, 2017, Microorganisms.

Biofilm formation on Conservolea natural black olives during single and combined inoculation with a functional Lactobacillus pentosus starter culture.

Agapi I. Doulgeraki, G. Nychas, A. Doulgeraki, 2016, Food microbiology.

Application of neural networks to simulate the growth profile of lactic acid bacteria in green olive fermentation.

G. Nychas, Efstathios Z Panagou, C. Tassou, 2007, Journal of food protection.

Antimicrobials from herbs and spices

G. Nychas, P. Skandamis, S. Roller, 2003 .

Natural antimicrobials from plants

G. Nychas, 1995 .

Growth of Salmonella enteritidis and Salmonella typhimurium in the presence of quorum sensing signalling compounds produced by spoilage and pathogenic bacteria.

G. Nychas, P. Skandamis, M. Ammor, 2011, Food microbiology.

Weak antimicrobial effect of carob (Ceratonia siliqua) extract against food-related bacteria in culture media and model food systems

G. Nychas, E. Drosinos, C. Tassou, 1997 .

Effects of essential oil from mint (Mentha piperita) on Salmonella enteritidis and Listeria monocytogenes in model food systems at 4° and 10°C

G. Nychas, E. Drosinos, C. Tassou, 1995 .

Staphylococcus aureus S-6: factors affecting its growth, enterotoxin B production and exoprotein formation.

G. Nychas, R. Brehm, H. Tranter, 1991, The Journal of applied bacteriology.

Molecular characterization of lactic acid bacteria isolated from industrially fermented Greek table olives

Agapi I. Doulgeraki, G. Nychas, A. Doulgeraki, 2013, LWT - Food Science and Technology.

Microbial association and acidity development of unheated and pasteurized green-table olives fermented using glucose or sucrose supplements at various levels

G. Nychas, N. Chorianopoulos, I. Boziaris, 2005 .

Nonthermal Pasteurization of Fermented Green Table Olives by means of High Hydrostatic Pressure Processing

G. Nychas, Efstathios Z Panagou, C. Tassou, 2014, BioMed research international.

Types of traditional Greek foods and their safety

George-John E. Nychas, Efstathios Z. Panagou, John N. Sofos, 2013 .

Ιn Vitro Screening of γ-Aminobutyric Acid and Autoinducer-2 Signalling in Lactic Acid Bacteria Exhibiting Probiotic Potential Isolated from Natural Black Conservolea Olives

G. Nychas, Efstathios Z Panagou, E. Gkana, 2019, Foods.

Survival of food-borne pathogens on natural black table olives after post-processing contamination.

G. Nychas, Efstathios Z Panagou, A. Grounta, 2013, International journal of food microbiology.

Table olives volatile fingerprints: Potential of an electronic nose for quality discrimination.

Naresh Magan, Natasha Sahgal, Efstathios Z. Panagou, 2008 .

Control of spoilage microorganisms in minced pork by a self-developed modified atmosphere induced by the respiratory activity of meat microflora.

George-John E. Nychas, Konstantinos P. Koutsoumanis, Eleftherios H. Drosinos, 2008, Food microbiology.

Kazachstania hellenica sp. nov., a novel ascomycetous yeast from a Botrytis-affected grape must fermentation.

G. Nychas, A. Nisiotou, 2008, International journal of systematic and evolutionary microbiology.

Characterization of the Enterobacteriaceae community that developed during storage of minced beef under aerobic or modified atmosphere packaging conditions.

G. Nychas, A. Doulgeraki, S. Paramithiotis, 2011, International journal of food microbiology.

Lactic acid bacteria population dynamics during minced beef storage under aerobic or modified atmosphere packaging conditions.

G. Nychas, A. Doulgeraki, S. Paramithiotis, 2010, Food microbiology.

A predictive model for the non-thermal inactivation of Salmonella enteritidis in a food model system supplemented with a natural antimicrobial.

G. Nychas, K. Koutsoumanis, K. Lambropoulou, 1999, International journal of food microbiology.

Survival of Bacillus cereus vegetative cells during Spanish-style fermentation of conservolea green olives.

G. Nychas, Efstathios Z Panagou, C. Tassou, 2008, Journal of food protection.

Meat, poultry and seafood.

Philip G. Crandall, George-John E. Nychas, George J. Flick, 2007 .

Differential protein expression patterns between planktonic and biofilm cells of Salmonella enterica serovar Enteritidis PT4 on stainless steel surface.

G. Nychas, D. Ercolini, E. Giaouris, 2013, International journal of food microbiology.

Evolution of the Microbial Community During Traditional Fermentation of Globe Artichoke Immature Inflorescence

G. Nychas, A. Doulgeraki, E. Drosinos, 2016 .

Competitive yeast action against Aspergillus carbonarius growth and ochratoxin A production.

G. Nychas, Efstathios Z Panagou, P. Tryfinopoulou, 2019, International journal of food microbiology.

Isolation, identification and screening of yeasts towards their ability to assimilate biodiesel‐derived crude glycerol: microbial production of polyols, endopolysaccharides and lipid

G. Nychas, S. Papanikolaou, A. Koutinas, 2019, Journal of applied microbiology.

Microbiological spoilage and volatiles production of gutted European sea bass stored under air and commercial modified atmosphere package at 2 °C.

G. Nychas, S. Haroutounian, I. Boziaris, 2015, Food microbiology.

Valorisation of sugarcane molasses for the production of microbial lipids via fermentation of two Rhodosporidium strains for enzymatic synthesis of polyol esters

G. Nychas, S. Papanikolaou, A. Koutinas, 2020, Journal of Chemical Technology & Biotechnology.

Attachment and biofilm formation by foodborne bacteria in meat processing environments: causes, implications, role of bacterial interactions and control by alternative novel methods.

G. Nychas, M. Desvaux, T. Møretrø, 2014, Meat science.

Effects of essential oil from mint (Mentha piperita) on Salmonella enteritidis and Listeria monocytogenes in model food systems at 4 degrees and 10 degrees C.

G. Nychas, E. Drosinos, C. Tassou, 1995, The Journal of applied bacteriology.

Analysis of flavonoids and phenolic acids in Greek aromatic plants: Investigation of their antioxidant capacity and antimicrobial activity

G. Nychas, M. Komaitis, I. Boziaris, 2006 .

Technological and flavour potential of cultures isolated from traditional Greek cheeses – A pool of novel species and starters

G. Nychas, E. Tsakalidou, T. Coolbear, 2009 .

Antilisterial activities of polyphenol-rich extracts of grapes and vinification byproducts.

G. Nychas, S. Haroutounian, George-John E Nychas, 2009, Journal of agricultural and food chemistry.

Inhibition of oregano essential oil and EDTA on Escherichia coli O157:H7

G. Nychas, K. Koutsoumanis, P. Skandamis, 2001 .

Assessment of the microbiological quality and safety of marinated chicken products from Greek retail outlets.

Anastasia E. Lytou, G. Nychas, A. Doulgeraki, 2020, International journal of food microbiology.

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.

G. Nychas, Efstathios Z Panagou, A. Argyri, 2015, International journal of food microbiology.

Spoilage Processes and Proteolysis in Chicken as Detected by HPLC

George-John E. Nychas, G. Nychas, C. Tassou, 1997 .

Probiotic Incorporation in Edible Films and Coatings: Bioactive Solution for Functional Foods

G. Nychas, C. Tassou, N. Chorianopoulos, 2018, International journal of molecular sciences.

Essential oils of Satureja, Origanum, and Thymus species: chemical composition and antibacterial activities against foodborne pathogens.

G. Nychas, S. Haroutounian, N. Chorianopoulos, 2004, Journal of agricultural and food chemistry.

Effect of oregano essential oil on microbiological and physico‐chemical attributes of minced meat stored in air and modified atmospheres

G. Nychas, P. Skandamis, 2001, Journal of applied microbiology.

The Increase of Soft Cheese Shelf-Life Packaged with Edible Films Based on Novel Hybrid Nanostructures

G. Nychas, Apostolos Avgeropoulos, N. Zafeiropoulos, 2022, Gels.

Effect of single or combined chemical and natural antimicrobial interventions on Escherichia coli O157:H7, total microbiota and color of packaged spinach and lettuce.

G. Nychas, P. Tarantilis, P. Skandamis, 2016, International journal of food microbiology.

Antimicrobial Activity of Oregano Essential Oil Incorporated in Sodium Alginate Edible Films: Control of Listeria monocytogenes and Spoilage in Ham Slices Treated with High Pressure Processing

George-John Nychas, Chrysoula Tassou, G. Nychas, 2019, Materials.

Growth of Listeria monocytogenes in pasteurized vanilla cream pudding as affected by storage temperature and the presence of cinnamon extract.

G. Nychas, Efstathios Z Panagou, A. Lianou, 2017, Food research international.

Pathogens: Risks and Control

G. Nychas, P. Skandamis, 2014 .

Image analysis as a mean to model growth of Escherichia coli O157:H7 in gel cassettes

G. Nychas, Efstathios Z Panagou, T. Brocklehurst, 2007, Journal of applied microbiology.

Staphylococci: their role in fermented sausages.

G. Nychas, G J Nychas, J S Arkoudelos, 1990, Society for Applied Bacteriology symposium series.

Spoilage microbiota associated to the storage of raw meat in different conditions.

Danilo Ercolini, Francesco Villani, Agapi I. Doulgeraki, 2012, International journal of food microbiology.

Chemical and Sensory Changes Associated with Microbial Flora of Mediterranean Boque (Boops boops) Stored Aerobically at 0, 3, 7, and 10°C

G. Nychas, K. Koutsoumanis, 1999, Applied and Environmental Microbiology.

Incidence of foodborne pathogens on European fish

G. Nychas, Roy M. Kirby, Andrew R. Davies, 2001 .

Fruit Juice Spoilage by Alicyclobacillus: Detection and Control Methods—A Comprehensive Review

G. Nychas, Efstathios Z Panagou, C. Tassou, 2022, Foods.

Monitoring Biofilm Formation and Microbial Interactions that May Occur During a Salmonella Contamination Incident across the Network of a Water Bottling Plant

Agapi I. Doulgeraki, G. Nychas, A. Doulgeraki, 2019, Microorganisms.

Dynamics of Water and Biofilm Bacterial Community Composition in a Mediterranean Recirculation Aquaculture System

G. Nychas, A. Doulgeraki, H. Miliou, 2022, Aquaculture Journal.

A comparison of Raman and FT-IR spectroscopy for the prediction of meat spoilage

George-John E. Nychas, Royston Goodacre, Efstathios Z. Panagou, 2013 .

Production of 1,3-propanediol by Clostridium butyricum growing on biodiesel-derived crude glycerol through a non-sterilized fermentation process

Seraphim Papanikolaou, George-John E. Nychas, An-Ping Zeng, 2011, Applied Microbiology and Biotechnology.

Volatilomics for food quality and authentication

Anastasia E. Lytou, Efstathios Z. Panagou, George-John E. Nychas, 2019, Current Opinion in Food Science.

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.

Danilo Ercolini, Athanasios Mallouchos, G. Nychas, 2019, Meat science.

Factors Affecting Quality and Safety of Fresh-Cut Produce

G. Nychas, J. Sofos, G. Spano, 2012, Critical reviews in food science and nutrition.

Application of a systematic experimental procedure to develop a microbial model for rapid fish shelf life predictions.

K Koutsoumanis, G. Nychas, K. Koutsoumanis, 2000, International journal of food microbiology.

Alginate-Based Edible Films Delivering Probiotic Bacteria to Sliced Ham Pretreated with High Pressure Processing

G. Nychas, P. Skandamis, C. Tassou, 2017, International journal of molecular sciences.

Survival of Salmonella enteritidis and Listeria monocytogenes on salad vegetables

G. Nychas, C. Tassou, K. Kakiomenou, 1998 .

Effect of pomegranate based marinades on the microbiological, chemical and sensory quality of chicken meat: A metabolomics approach.

Anastasia E. Lytou, G. Nychas, Efstathios Z Panagou, 2018, International journal of food microbiology.

Effect of Rocket (Eruca sativa) Extract on MRSA Growth and Proteome: Metabolic Adjustments in Plant-Based Media

G. Nychas, A. Doulgeraki, M. A. Typas, 2017, Front. Microbiol..

Potential of a simple HPLC-based approach for the identification of the spoilage status of minced beef stored at various temperatures and packaging systems.

Agapi I. Doulgeraki, G. Nychas, A. Doulgeraki, 2011, International journal of food microbiology.

Biogenic amines and sensory changes associated with the microbial flora of Mediterranean gilt-head sea bream (Sparus aurata) stored aerobically at 0, 8, and 15 degrees C.

G. Nychas, K. Koutsoumanis, K. Lampropoulou, 1999, Journal of food protection.

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.

G. Nychas, C. Tassou, A. Argyri, 2017, Food research international.

Probiotic Potential of Lactic Acid Bacteria from Traditional Fermented Dairy and Meat Products: Assessment by In Vitro Tests and Molecular Characterization

G. Nychas, O. Papadopoulou, C. Tassou, 2016 .

Behavior of Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella Typhimurium in teewurst, a raw spreadable sausage.

G. Nychas, J. Call, J. Luchansky, 2009, International journal of food microbiology.

Microbial ecology of food contact surfaces and products of small-scale facilities producing traditional sausages.

G. Nychas, P. Skandamis, E. Drosinos, 2008, Food microbiology.

Dynamic modeling of Listeria monocytogenes growth in pasteurized vanilla cream after postprocessing contamination.

G. Nychas, Efstathios Z Panagou, George-John E Nychas, 2008, Journal of food protection.

Intra- and inter-species interactions within biofilms of important foodborne bacterial pathogens

Agapi I. Doulgeraki, G. Nychas, A. Doulgeraki, 2015, Front. Microbiol..

Candida olivae sp. nov., a novel yeast species from 'Greek-style' black olive fermentation.

G. Nychas, Efstathios Z Panagou, A. Nisiotou, 2010, International journal of systematic and evolutionary microbiology.

Microbiota of Chicken Breast and Thigh Fillets Stored under Different Refrigeration Temperatures Assessed by Next-Generation Sequencing

Agapi I. Doulgeraki, G. Nychas, A. Doulgeraki, 2021, Foods.

Entertoxin B production and physicochemical changes in extracts from different turkey muscles during the growth ofStaphylococcus aureus S-6

G. Nychas, R. Board, 1991 .

Targeted gene expression study of Salmonella enterica during biofilm formation on rocket leaves

Agapi I. Doulgeraki, G. Nychas, A. Doulgeraki, 2016 .

Differential Biofilm Formation and Chemical Disinfection Resistance of Sessile Cells of Listeria monocytogenes Strains under Monospecies and Dual-Species (with Salmonella enterica) Conditions

G. Nychas, E. Giaouris, M. Kostaki, 2012, Applied and Environmental Microbiology.

Investigating the influence of organic acid marinades, storage temperature and time on the survival/inactivation interface of Salmonella on chicken breast fillets.

Anastasia E. Lytou, G. Nychas, Efstathios Z Panagou, 2019, International journal of food microbiology.

Modeling survival of Listeria monocytogenes in the traditional Greek soft cheese Katiki.

G. Nychas, M. Mataragas, V. Stergiou, 2008, Journal of food protection.

Production of acetate and lactate in relation to glucose content during modified atmosphere storage of gilt-head seabream (Sparus aurata) at 0±1°C

G. Nychas, E. Drosinos, 1997 .

Development and assessment of an intelligent shelf life decision system for quality optimization of the food chill chain.

K Koutsoumanis, P S Taoukis, M C Giannakourou, 2001, Journal of food protection.

Chemical changes in stored meat

George-John E. Nychas, R. G. Board, Eleftherios H. Drosinos, 1998 .

Storage of poultry meat under modified atmospheres or vacuum packs: possible role of microbial metabolites as indicator of spoilage.

G. Nychas, A. Kakouri, G J Nychas, 1994, The Journal of applied bacteriology.

Effect of packaging and storage temperature on the survival of Listeria monocytogenes inoculated postprocessing on sliced salami.

G. Nychas, P. Skandamis, E. Drosinos, 2007, Journal of food protection.

Effect of acid tolerance response (ATR) on attachment of Listeria monocytogenes Scott A to stainless steel under extended exposure to acid or/and salt stress and resistance of sessile cells to subsequent strong acid challenge.

G. Nychas, P. Skandamis, E. Giaouris, 2011, International journal of food microbiology.

Dynamic modeling of Listeria monocytogenes growth in pasteurized milk

G. Nychas, K. Koutsoumanis, K. Xanthiakos, 2006, Journal of applied microbiology.

Microbial pathogen control in the beef chain: recent research advances.

Bojan Blagojevic, Sava Buncic, Declan Bolton, 2014, Meat science.

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.

Anastasia E. Lytou, G. Nychas, Efstathios Z Panagou, 2016, Food microbiology.

Bacterial Synergism or Antagonism in a Gel Cassette System

G. Nychas, E. Tsigarida, I. Boziaris, 2003, Applied and Environmental Microbiology.

Microbiological and physicochemical changes in minced meats under carbon dioxide, nitrogen or air at 3°C

G. Nychas, J. Arkoudelos, 2007 .

0, 3, 7, and 10°C Boque (Boops boops) Stored Aerobically at with Microbial Flora of Mediterranean Chemical and Sensory Changes Associated

G. Nychas, K. Koutsoumanis, 2013 .

Effect of temperature, pH, and water activity on biofilm formation by Salmonella enterica enteritidis PT4 on stainless steel surfaces as indicated by the bead vortexing method and conductance measurements.

G. Nychas, E. Giaouris, N. Chorianopoulos, 2005, Journal of food protection.

Microbiological aspects and shelf life of processed seafood products.

G. Nychas, I. Boziaris, A. Stamatiou, 2013, Journal of the science of food and agriculture.

MEAT AND POULTRY | Spoilage of Meat

G. Nychas, E. Drosinos, 2014 .

Attachment and Biofilm Formation by Salmonella in Food Processing Environments

G. Nychas, P. Skandamis, E. Giaouris, 2012 .

Co-Culture with Listeria monocytogenes within a Dual-Species Biofilm Community Strongly Increases Resistance of Pseudomonas putida to Benzalkonium Chloride

Agapi I. Doulgeraki, G. Nychas, A. Doulgeraki, 2013, PloS one.

Alicyclobacillus acidoterrestris Strain Variability in the Inactivation Kinetics of Spores in Orange Juice by Temperature-Assisted High Hydrostatic Pressure

G. Nychas, Efstathios Z Panagou, C. Tassou, 2020 .

Identification of meat spoilage gene biomarkers in Pseudomonas putida using gene profiling

Agapi I. Doulgeraki, G. Nychas, A. Doulgeraki, 2015 .

Advances in vacuum and modified atmosphere packaging of poultry products.

G. Nychas, Efstathios Z Panagou, A. Argyri, 2012 .

Brochothrix thermosphacta, a dominant microorganism in Mediterranean fresh fish (Sparus aurata) stored under modified atmosphere

G. Nychas, E. Drosinos, 1996 .

Genotypic characterization of Brochothrix thermosphacta isolated during storage of minced pork under aerobic or modified atmosphere packaging conditions.

G. Nychas, A. Doulgeraki, L. Cocolin, 2012, Meat science.

Microbiological and physico-chemical evaluation of ground beef from retail shops

G. J. Nychas, A. Robinson, R. G. Board, 1991 .

Screening of bacterial strains capable of converting biodiesel‐derived raw glycerol into 1,3‐propanediol, 2,3‐butanediol and ethanol

G. Nychas, S. Papanikolaou, A. Zeng, 2012 .

Growth of Listeria monocytogenes in Partially Cooked Battered Chicken Nuggets as a Function of Storage Temperature

G. Nychas, Evgenia D. Spyrelli, A. Lianou, 2021, Foods.

Rapid Microbial Quality Assessment of Chicken Liver Inoculated or Not With Salmonella Using FTIR Spectroscopy and Machine Learning

Agapi I. Doulgeraki, G. Nychas, A. Doulgeraki, 2021, Frontiers in Microbiology.

Variability of Listeria monocytogenes strains in biofilm formation on stainless steel and polystyrene materials and resistance to peracetic acid and quaternary ammonium compounds.

G. Nychas, P. Skandamis, Sofia V. Poimenidou, 2016, International journal of food microbiology.

Spectroscopic Data for the Rapid Assessment of Microbiological Quality of Chicken Burgers

G. Nychas, P. Tsakanikas, Lemonia-Christina Fengou, 2022, Foods.

Microbiological Quality Assessment of Chicken Thigh Fillets Using Spectroscopic Sensors and Multivariate Data Analysis

G. Nychas, C. Papachristou, Efstathios Z Panagou, 2021, Foods.

Spoilage assessment of chicken breast fillets by means of fourier transform infrared spectroscopy and multispectral image analysis

G. Nychas, Efstathios Z Panagou, Evgenia D. Spyrelli, 2021, Current research in food science.

Quest of Intelligent Research Tools for Rapid Evaluation of Fish Quality: FTIR Spectroscopy and Multispectral Imaging Versus Microbiological Analysis

G. Nychas, Efstathios Z Panagou, I. Boziaris, 2021, Foods.

An automated ranking platform for machine learning regression models for meat spoilage prediction using multi-spectral imaging and metabolic profiling.

Fady Mohareb, Dimitris Pavlidis, Athina Ropodi, 2017, Food research international.

Data mining derived from food analyses using non-invasive/non-destructive analytical techniques; determination of food authenticity, quality & safety in tandem with computer science disciplines

Efstathios Z. Panagou, George-John E. Nychas, Athina I. Ropodi, 2016 .

High Throughput Multispectral Image Processing with Applications in Food Science

Panagiotis Tsakanikas, Dimitris Pavlidis, George-John Nychas, 2015, PloS one.

Rapid monitoring of the spoilage of minced beef stored under conventionally and active packaging conditions using Fourier transform infrared spectroscopy in tandem with chemometrics.

G. Nychas, M. Ammor, George-John E Nychas, 2009, Meat science.

Next generation of microbiological risk assessment: Potential of omics data for exposure assessment.

Jeanne-Marie Membré, Mariem Ellouze, Sara Bover-Cid, 2017, International journal of food microbiology.

Quality and Safety Assessment of Edible Seaweeds Alaria esculenta and Saccharina latissima Cultivated in Scotland

Anastasia E. Lytou, G. Nychas, Efstathios Z Panagou, 2021, Foods.

Meat Safety—I Foodborne Pathogens and Other Biological Issues

George-John E. Nychas, Alexandra Lianou, Efstathios Z. Panagou, 2017, Lawrie´s Meat Science.

An in vitro study of Lactobacillusplantarum strains for the presence of plantaricin genes and their potential control of the table olive microbiota

G. Nychas, A. Doulgeraki, Efstathios Z Panagou, 2012, Antonie van Leeuwenhoek.

Quantification of Aspergillus carbonarius in grapes using a real time PCR assay.

G. Nychas, Efstathios Z Panagou, D. Kizis, 2015, Food microbiology.

Modelling the influence of temperature, water activity and sodium metabisulphite on the growth and OTA production of Aspergillus carbonarius isolated from Greek wine grapes.

G. Nychas, Efstathios Z Panagou, P. Natskoulis, 2015, Food microbiology.

Effect of water activity, temperature, and mixed fungal spore interactions on ochratoxin A production by Aspergillus carbonarius.

G. Nychas, Efstathios Z Panagou, P. Natskoulis, 2015, Journal of food protection.

Detection of Fish Spoilage

G. Nychas, E. Drosinos, 2009 .

Quorum Sensing in the Context of Food Microbiology

G. Nychas, P. Skandamis, 2012, Applied and Environmental Microbiology.

Insights into the role of quorum sensing in food spoilage.

G. Nychas, M. Ammor, Christos Michaelidis, 2008, Journal of food protection.

Fraud in meat and poultry products

G. Nychas, J. Stoitsis, A. Lianou, 2021 .

Microbiota profile of filleted gilthead seabream (Sparus aurata) during storage at various conditions by 16S rRNA metabarcoding analysis

G. Nychas, D. Anagnostopoulos, Athanasios Exadactylos, 2022, Food Research International.

Microbiota Succession of Whole and Filleted European Sea Bass (Dicentrarchus labrax) during Storage under Aerobic and MAP Conditions via 16S rRNA Gene High-Throughput Sequencing Approach

G. Nychas, D. Anagnostopoulos, I. Boziaris, 2022, Microorganisms.

Quorum sensing and microbial ecology of foods

G. Nychas, A. Lianou, Vasiliki A. Blana, 2016 .

The adherence of Salmonella Enteritidis PT4 to stainless steel: the importance of the air-liquid interface and nutrient availability.

G. Nychas, George-John E Nychas, E. Giaouris, 2006, Food microbiology.

Evolution of fungal community associated with ready-to-eat pineapple during storage under different temperature conditions.

G. Nychas, S. Chaillou, Gwendoline Coeuret, 2021, Food microbiology.

Data Science in the Food Industry.

G. Nychas, P. Tsakanikas, F. Mohareb, 2021, Annual review of biomedical data science.

Preliminary investigation into the prediction of indicators of beef spoilage using Raman and Fourier transform infrared spectroscopy.

G. Nychas, Lemonia-Christina Fengou, S. Fowler, 2023, Meat science.

Acquired acid adaptation of Listeria monocytogenes during its planktonic growth enhances subsequent survival of its sessile population to disinfection with natural organic compounds.

G. Nychas, E. Giaouris, N. Chorianopoulos, 2014, Food research international.

Spoilage potential of Bacillus subtilis in a neutral-pH dairy dessert.

G. Nychas, Efstathios Z Panagou, A. Lianou, 2021, Food microbiology.

Differential Listeria monocytogenes Strain Survival and Growth in Katiki, a Traditional Greek Soft Cheese, at Different Storage Temperatures

George-John Nychas, Dafni-Maria Kagkli, G. Nychas, 2009, Applied and Environmental Microbiology.

Original papers: Development and validation of a tertiary simulation model for predicting the growth of the food microorganisms under dynamic and static temperature conditions

George-John E. Nychas, Antonios N. Psomas, Serkos A. Haroutounian, 2011 .

Molecular characterization and molasses fermentation performance of a wild yeast strain operating in an extremely wide temperature range.

G. Nychas, N. Kopsahelis, M. Kanellaki, 2009, Bioresource technology.

Investigation of the Photoinduced Antimicrobial Properties of N-Doped TiO2 Nanoparticles under Visible-Light Irradiation on Salmonella Typhimurium Biofilm

G. Nychas, E. Pavlatou, N. Chorianopoulos, 2023, Applied Sciences.

Effect of Lactobacillus plantarum L125 strain with probiotic potential on physicochemical, microbiological and sensorial characteristics of dry-fermented sausages

G. Nychas, C. Tassou, A. Argyri, 2020 .

Identification and characterization of Enterococcus spp. in Greek spontaneous sausage fermentation.

G. Nychas, E. Drosinos, S. Paramithiotis, 2008, Journal of food protection.

Evolution of fungal community associated with ready-to-eat pineapple during storage under different temperature conditions

G. Nychas, S. Chaillou, Gwendoline Coeuret, 2020, bioRxiv.

Microbiology Quorum Sensing in the Context of Food

G. Nychas, P. Skandamis, 2012 .

Prediction of indigenous Pseudomonas spp. growth on oyster mushrooms (Pleurotus ostreatus) as a function of storage temperature

G. Nychas, Efstathios Z Panagou, A. Lianou, 2019, LWT.

A machine learning workflow for raw food spectroscopic classification in a future industry

G. Nychas, Efstathios Z Panagou, P. Tsakanikas, 2020, Scientific Reports.

Identification and characterization of a long-chain N-acyl homoserine lactone from Rhizobium sp. isolated from Zea x mays rhizosphere

G. Nychas, L. Chiavelli, A. Pomini, 2019, Rhizosphere.

Effect of inoculum size, bacterial species, type of surfaces and contact time to the transfer of foodborne pathogens from inoculated to non-inoculated beef fillets via food processing surfaces.

G. Nychas, K. Koutsoumanis, E. Gkana, 2017, Food microbiology.

Rapid detection of minced pork and chicken adulteration in fresh, stored and cooked ground meat

George-John E. Nychas, Panagiotis Tsakanikas, Lemonia-Christina Fengou, 2021, Food Control.

Microbiological Quality Estimation of Meat Using Deep CNNs on Embedded Hardware Systems

G. Nychas, I. Mporas, J. Carstensen, 2023, Italian National Conference on Sensors.

Microbiological and Metagenomic Analysis to Assess the Effect of Container Material on the Microbiota of Feta Cheese during Ripening

G. Nychas, A. Doulgeraki, Evgenia D. Spyrelli, 2020 .

Improvement on bioprocess economics for 2,3-butanediol production from very high polarity cane sugar via optimisation of bioreactor operation.

G. Nychas, I. Kookos, A. Koutinas, 2019, Bioresource technology.

Presence of quorum sensing signal molecules in minced beef stored under various temperature and packaging conditions.

G. Nychas, Vasiliki A. Blana, 2014, International journal of food microbiology.

Inhibition of the Early Stage of Salmonella enterica Serovar Enteritidis Biofilm Development on Stainless Steel by Cell-Free Supernatant of a Hafnia alvei Culture

G. Nychas, Y. Kourkoutas, E. Giaouris, 2010, Applied and Environmental Microbiology.

Transfer, attachment, and formation of biofilms by Escherichia coli O157:H7 on meat-contact surface materials.

G. Nychas, J. Sofos, I. Geornaras, 2012, Journal of food science.

Survival and transfer efficacy of mixed strain Salmonella enterica ser. Typhimurium from beef burgers to abiotic surfaces and determination of individual strain contribution.

G. Nychas, A. Doulgeraki, E. Gkana, 2017, Meat science.

Assessment of the effect of a Salmonella enterica ser. Typhimurium culture supernatant on the single-cell lag time of foodborne pathogens.

G. Nychas, A. Lianou, Vasiliki A. Blana, 2015, International journal of food microbiology.

Autoinducer-2-like activity in lactic acid bacteria isolated from minced beef packaged under modified atmospheres.

Agapi I. Doulgeraki, G. Nychas, A. Doulgeraki, 2011, Journal of food protection.

Role of Microbial Interactions across Food-Related Bacteria on Biofilm Population and Biofilm Decontamination by a TiO2-Nanoparticle-Based Surfactant

Agapi I. Doulgeraki, G. Nychas, A. Doulgeraki, 2023, Pathogens.

Detection of Meat Adulteration Using Spectroscopy-Based Sensors

G. Nychas, P. Tsakanikas, Lemonia-Christina Fengou, 2021, Foods.

Assessing the Biofilm Formation Capacity of the Wine Spoilage Yeast Brettanomyces bruxellensis through FTIR Spectroscopy

M. Dimopoulou, G. Nychas, S. Papanikolaou, 2021, Microorganisms.

Labelling Assessment of Greek “Quality Label” Prepacked Cheeses as the Basis for a Branded Food Composition Database

G. Nychas, E. Drosinos, A. Zampelas, 2022, Nutrients.

Influence of temperature on regulation of key virulence and stress response genes in Listeria monocytogenes biofilms.

G. Nychas, P. Skandamis, S. Paramithiotis, 2022, Food microbiology.

Ensemble-based support vector machine classifiers as an efficient tool for quality assessment of beef fillets from electronic nose data

George-John E. Nychas, Conrad Bessant, Efstathios Z. Panagou, 2016 .

A study of the minimum inhibitory concentration and mode of action of oregano essential oil, thymol and carvacrol

G. Nychas, P. Skandamis, R. Lambert, 2001, Journal of applied microbiology.

Selection of potential probiotic lactic acid bacteria from fermented olives by in vitro tests

G. Nychas, Efstathios Z Panagou, K. Karatzas, 2013 .

Disinfectant test against monoculture and mixed‐culture biofilms composed of technological, spoilage and pathogenic bacteria: bactericidal effect of essential oil and hydrosol of Satureja thymbra and comparison with standard acid–base sanitizers

G. Nychas, S. Haroutounian, P. Skandamis, 2008, Journal of applied microbiology.

Primary Processing and Storage Affect the Dominant Microbiota of Fresh and Chill-Stored Sea Bass Products

G. Nychas, I. Boziaris, F. F. Parlapani, 2021, Foods.

PRESERVATIVES | Traditional Preservatives – Oils and Spices

G. Nychas, C. Tassou, 2014 .

Characterization of Pseudomonas spp. Associated with Spoilage of Gilt-Head Sea Bream Stored under Various Conditions

G. Nychas, E. Tsakalidou, G. Nychas, 2002, Applied and Environmental Microbiology.

Nutritional Characteristics of Prepacked Feta PDO Cheese Products in Greece: Assessment of Dietary Intakes and Nutritional Profiles

G. Nychas, E. Magriplis, A. Zampelas, 2020, Foods.

Differential protein expression patterns between planktonic and biofilm cells of Salmonella enterica serovar Enteritidis PT4 on stainless steel surface.

G. Nychas, D. Ercolini, E. Giaouris, 2013, International journal of food microbiology.

Potential of multispectral imaging technology for rapid and non-destructive determination of the microbiological quality of beef filets during aerobic storage.

G. Nychas, Efstathios Z Panagou, J. Carstensen, 2014, International journal of food microbiology.

Multispectral imaging (MSI): A promising method for the detection of minced beef adulteration with horsemeat

George-John E. Nychas, Efstathios Z. Panagou, Athina I. Ropodi, 2017 .

Assessment of the Microbial Spoilage and Quality of Marinated Chicken Souvlaki through Spectroscopic and Biomimetic Sensors and Data Fusion

G. Nychas, Efstathios Z Panagou, Evgenia D. Spyrelli, 2022, Microorganisms.

Sulfite, an elective agent in the microbiological and chemical changes occurring in uncooked comminuted meat products.

J. G. Banks, G. Nychas, R. Board, 1985, Journal of applied biochemistry.

Modelling Salmonella concentration throughout the pork supply chain by considering growth and survival in fluctuating conditions of temperature, pH and a(w).

G. Nychas, G. Barker, C. Pin, 2011, International journal of food microbiology.

Original papers: Development and validation of a tertiary simulation model for predicting the growth of the food microorganisms under dynamic and static temperature conditions

Antonios N. Psomas, G. Nychas, S. Haroutounian, 2011 .

Inhibition of the Early Stage of Salmonella enterica Serovar Enteritidis Biofilm Development on Stainless Steel by Cell-Free Supernatant of a Hafnia alvei Culture

G. Nychas, Y. Kourkoutas, E. Giaouris, 2010, Applied and Environmental Microbiology.

Strain effect on the heterogeneity of individual-cell growth kinetics of Salmonella Typhimurium

G. Nychas, K. Koutsoumanis, A. Lianou, 2015 .

DEVELOPMENT OF A SAFETY MONITORING AND ASSURANCE SYSTEM (SMAS) FOR THE MANAGEMENT OF THE FOOD CHILL CHAIN

G. Nychas, K. Koutsoumanis, P. Taoukis, 2003 .