Efstathios Z Panagou

发表

Wavelet neural networks for modelling high pressure inactivation kinetics of Listeria monocytogenes in UHT whole milk

M. Amina, V. Kodogiannis, Efstathios Z Panagou, 2010 .

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.

Predictive microbiology: mathematics towards understanding the fate of food‐borne microorganisms in food processing

Efstathios Z Panagou, P. Skandamis, 2016 .

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 .

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 .

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.

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 .

A radial basis function neural network approach to determine the survival of Listeria monocytogenes in Katiki, a traditional Greek soft cheese.

Efstathios Z Panagou, 2008, Journal of food protection.

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 fungal growth using radial basis function neural networks: the case of the ascomycetous fungus Monascus ruber van Tieghem.

V Kodogiannis, V. Kodogiannis, Efstathios Z Panagou, 2007, International journal of food microbiology.

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.

Use of Gradient Plates To Study Combined Effects of Temperature, pH, and NaCl Concentration on Growth of Monascus ruber van Tieghem, an Ascomycetes Fungus Isolated from Green Table Olives

Efstathios Z Panagou, P. Skandamis, G. Nychas, 2005, Applied and Environmental Microbiology.

Modeling the effect of natamycin, pine-resin and environmental factors on the growth and OTA production by Aspergillus carbonarius using response surface methodology

Efstathios Z Panagou, P. Natskoulis, Efstathia A Kogkaki, 2016 .

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

Efstathios Z Panagou, P. Skandamis, P N Skandamis, 2003, Journal of applied microbiology.

Modelling the effect of temperature and water activity on the growth of two ochratoxigenic strains of Aspergillus carbonarius from Greek wine grapes

Efstathios Z Panagou, N. Magan, C. Tassou, 2007, Journal of applied microbiology.

Effect of temperature and water activity on growth and ochratoxin A production boundaries of two Aspergillus carbonarius isolates on a simulated grape juice medium

Efstathios Z Panagou, N. Magan, C. Tassou, 2009, Journal of applied microbiology.

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

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

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.

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.

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.

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.

Total antioxidant capacity, total phenolic content and iron and zinc dialyzability in selected Greek varieties of table olives, tomatoes and legumes from conventional and organic farming

M. Komaitis, Efstathios Z Panagou, M. Kapsokefalou, 2015, International journal of food sciences and nutrition.

Changes in volatile compounds and related biochemical profile during controlled fermentation of cv. Conservolea green olives.

Efstathios Z Panagou, C. Tassou, 2006, Food microbiology.

Limit SO2 content of wines by applying High Hydrostatic Pressure

S. Kallithraka, Efstathios Z Panagou, G. Katsaros, 2020, Innovative Food Science & Emerging Technologies.

Efficacy of hot water, hypochlorite, organic acids and natamycin in the control of post-harvest fungal infection of chestnuts

Efstathios Z Panagou, S. Vekiari, C. Mallidis, 2005 .

Control of Aspergillus carbonarius in grape berries by Lactobacillus plantarum: A phenotypic and gene transcription study.

Efstathios Z Panagou, B. Lanza, I. Lappa, 2018, International journal of food microbiology.

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 .

Application of neural networks as a non-linear modelling technique in food mycology

Vassilis S. Kodogiannis, Efstathios Z. Panagou, V. Kodogiannis, 2009, Expert Syst. Appl..

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.

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..

Effect of osmotic dehydration of olives as pre-fermentation treatment and partial substitution of sodium chloride by monosodium glutamate in the fermentation profile of Kalamata natural black olives.

Efstathios Z Panagou, P. Taoukis, V. Oikonomopoulou, 2017, Food microbiology.

Evolution of Yeast Consortia during the Fermentation of Kalamata Natural Black Olives upon Two Initial Acidification Treatments

Efstathios Z Panagou, S. Paramithiotis, S. Bonatsou, 2018, Front. Microbiol..

Unraveling the Microbiota of Natural Black cv. Kalamata Fermented Olives through 16S and ITS Metataxonomic Analysis

Efstathios Z Panagou, M. Kazou, E. Tsakalidou, 2020, Microorganisms.

Evaluating the combined effect of water activity, pH and temperature on ochratoxin A production by Aspergillus ochraceus and Aspergillus carbonarius οn culture medium and Corinth raisins

Efstathios Z Panagou, P. Skandamis, E. Drosinos, 2009 .

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

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

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.

Rapid methods for microbial analysis of meat and meat products

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

Quantification and characterization of microbial biofilm community attached on the surface of fermentation vessels used in green table olive processing.

Agapi I. Doulgeraki, A. Doulgeraki, Efstathios Z Panagou, 2015, International journal of food microbiology.

Probiotics from the Olive Microbiota

Efstathios Z Panagou, C. Tassou, A. Argyri, 2016 .

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.

Effect of different brining treatments on the fermentation of cv. Conservolea green olives processed by the Spanish-method.

Efstathios Z Panagou, C. Katsaboxakis, 2006, Food microbiology.

Microbial colonization of naturally fermented olives

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

Greek dry-salted olives: Monitoring the dry-salting process and subsequent physico-chemical and microbiological profile during storage under different packing conditions at 4 and 20 °C

Efstathios Z Panagou, 2006 .

Selection of yeasts with multifunctional features for application as starters in natural black table olive processing.

Efstathios Z Panagou, F. N. Arroyo-López, F. Rodríguez-Gómez, 2015, Food microbiology.

Efficacy of natamycin to control fungal growth in natural black olive fermentation.

Efstathios Z Panagou, Y. Kourkoutas, O. Hondrodimou, 2011, Food microbiology.

Yeast heterogeneity during spontaneous fermentation of black Conservolea olives in different brine solutions

Efstathios Z Panagou, G. Nychas, N. Chorianopoulos, 2010, Journal of applied microbiology.

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.

Performance of two potential probiotic Lactobacillus strains from the olive microbiota as starters in the fermentation of heat shocked green olives.

Efstathios Z Panagou, C. Tassou, A. Argyri, 2014, International journal of food 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.

Effect of different packing treatments on the microbiological and physicochemical characteristics of untreated green olives of the Conservolea cultivar

Efstathios Z Panagou, 2004 .

Induced lactic acid fermentation of untreated green olives of the Conservolea cultivar by Lactobacillus pentosus

Efstathios Z Panagou, C. Tassou, C. Katsaboxakis, 2003 .

Microbiological, physicochemical and organoleptic changes in dry‐salted olives of Thassos variety stored under different modified atmospheres at 4 and 20 °C

Efstathios Z Panagou, C. Tassou, K. Katsaboxakis, 2002 .

Lactic acid bacteria and yeast heterogeneity during aerobic and modified atmosphere packaging storage of natural black Conservolea olives in polyethylene pouches

Agapi I. Doulgeraki, A. Doulgeraki, Efstathios Z Panagou, 2012 .

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.

Greek‐Style Table Olives and their Functional Value

Efstathios Z Panagou, C. Tassou, A. Grounta, 2017 .

Survival of potential probiotic lactic acid bacteria on fermented green table olives during packaging in polyethylene pouches at 4 and 20 °C.

Efstathios Z Panagou, C. Tassou, Vasiliki A. Blana, 2016, Food microbiology.

A study on the implications of NaCl reduction in the fermentation profile of Conservolea natural black olives.

Efstathios Z Panagou, G. Nychas, A. Mallouchos, 2011, Food microbiology.

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.

Preservation of green table olives fermented with lactic acid bacteria with probiotic potential under modified atmosphere packaging

Agapi I. Doulgeraki, A. Doulgeraki, Efstathios Z Panagou, 2015 .

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.

Microbiological and physicochemical changes of naturally black olives fermented at different temperatures and NaCl levels in the brines

Efstathios Z Panagou, C. Tassou, K. Katsaboxakis, 2003 .

Physicochemical, microbiological, and organoleptic profiles of Greek table olives from retail outlets.

Efstathios Z Panagou, P. Skandamis, C. Tassou, 2006, Journal of food protection.

Greek Table Olives Processing

Efstathios Z Panagou, 2015 .

Types of traditional Greek foods and their safety

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

Organoleptic, microbiological and physicochemical changes of dry-salted olives of Thassos variety stored under different conditions

A. M. Spanier, Efstathios Z Panagou, Chi-Tang Ho, 2001 .

Fermentation of cv. Kalamata Natural Black Olives with Potential Multifunctional Yeast Starters

Efstathios Z Panagou, S. Bonatsou, 2022, Foods.

Effect of calcium chloride on mechanical properties and microbiological characteristics of cv.Conservolea naturally black olives fermented at different sodium chloride levels

Efstathios Z Panagou, M. Parker, K. Waldron, 2007 .

Evaluating the efficacy of brine acidification as implemented by the Greek table olive industry on the fermentation profile of Conservolea green olives

Efstathios Z Panagou, A. Stamatiou, A. Mallouchos, 2013 .

Microbiological and physicochemical characterisation of green table olives of Halkidiki and Conservolea varieties processed by the Spanish method on industrial scale

Efstathios Z Panagou, Aikaterini Tzamourani, Elisa Di Napoli, 2021 .

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.

Mono and dual species biofilm formation between Lactobacillus pentosus and Pichia membranifaciens on the surface of black olives under different sterile brine conditions

Efstathios Z Panagou, A. Grounta, Athena Grounta, 2014, Annals of Microbiology.

Fate of Escherichia coli O157:H7, Salmonella Enteritidis and Listeria monocytogenes during storage of fermented green table olives in brine.

Efstathios Z Panagou, C. Tassou, A. Argyri, 2013, Food microbiology.

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 .

Effect of Packaging on Microbial Survival and Physicochemical Characteristics of Non-Thermally Preserved Green Spanish-Style Olives

Efstathios Z Panagou, G. Nychas, Aikaterini Tzamourani, 2020, Proceedings.

Exploring microbial communities of Spanish-style green table olives of Conservolea and Halkidiki cultivars during modified atmosphere packaging in multi-layered pouches through culture-dependent techniques and metataxonomic analysis.

Efstathios Z Panagou, A. Kasimati, Evanthia Manthou, 2022, 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.

Mono and dual species biofilm formation between Lactobacillus pentosus and Pichia membranifaciens on the surface of black olives under different sterile brine conditions

Efstathios Z Panagou, A. Grounta, 2014, Annals of Microbiology.

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

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

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.

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.

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.

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)

Efstathios Z Panagou, C. Tassou, C. Mallidis, 2007, Journal of applied microbiology.

Rapid and accurate identification of black aspergilli from grapes using high-resolution melting (HRM) analysis.

Efstathios Z Panagou, Ioannis Ganopoulos, A. Xanthopoulou, 2018, Journal of the science of food and agriculture.

Differentiation and identification of grape-associated black aspergilli using Fourier transform infrared (FT-IR) spectroscopic analysis of mycelia.

Efstathios Z Panagou, C. Pappas, P. Tarantilis, 2017, International journal of food microbiology.

Effect of interaction between Aspergillus carbonarius and non-ochratoxigenic grape-associated fungal isolates on growth and ochratoxin A production at different water activities and temperatures.

Efstathios Z Panagou, N. Magan, P. Natskoulis, 2015, Food microbiology.

Monitoring the Temporal Expression of Genes Involved in Ochratoxin A Production of Aspergillus carbonarius under the Influence of Temperature and Water Activity

Efstathios Z Panagou, D. Kizis, I. Lappa, 2017, Toxins.

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

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

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

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

Volatilomics for food quality and authentication

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

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.

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.

Temperature‐assisted high hydrostatic pressure inactivation of Staphylococcus aureus in a ham model system: evaluation in selective and nonselective medium

Efstathios Z Panagou, C. Tassou, C. Mallidis, 2008, Journal of applied microbiology.

The effects of cold storage on the quality of peeled, raw or heat-treated Greek chestnuts packed under vacuum

Efstathios Z Panagou, S. Vekiari, C. Mallidis, 2007 .

Master of Viticulture and Enology

Efstathios Z Panagou, L. Iacumin, Frantzeskaki G. Argyro, 2017 .

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.

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.

Effect of wine-based marinades on the behavior of Salmonella Typhimurium and background flora in beef fillets.

Efstathios Z Panagou, G. Nychas, N. Chorianopoulos, 2013, International journal of food microbiology.

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.

Effect of high hydrostatic pressure on selected red wine quality parameters

S. Kallithraka, Efstathios Z Panagou, Y. Kotseridis, 2019, BIO Web of Conferences.

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 .

Advances in vacuum and modified atmosphere packaging of poultry products.

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

Recent Advances and Applications of Rapid Microbial Assessment from a Food Safety Perspective

Anastasia E. Lytou, Efstathios Z Panagou, G. Nychas, 2022, Sensors.

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 .

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.

Comparative study of growth responses and screening of inter-specific OTA production kinetics by A. carbonarius isolated from grapes

Efstathios Z Panagou, D. Kizis, P. Natskoulis, 2015, Front. Microbiol..

Antifungal activity of Saccharomyces cerevisiae and assessment of ochratoxigenic load on currants by means of Real Time PCR.

Efstathios Z Panagou, P. Tryfinopoulou, Leonidas Skarlatos, 2021, International journal of food microbiology.

Impact of water activity and temperature on growth and ochratoxin A production of two Aspergillus carbonarius isolates from wine grapes in Greece.

Efstathios Z Panagou, N. Magan, C. Tassou, 2007, Journal of food protection.

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.

Influence of Saccharomyces cerevisiae and Rhotodorula mucilaginosa on the growth and ochratoxin A production of Aspergillus carbonarius

Efstathios Z Panagou, Lemonia-Christina Fengou, P. Tryfinopoulou, 2019, LWT.

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.

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

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

Compositional analysis of chestnuts in Mediterranean countries

Efstathios Z Panagou, C. Mallidis, 2006 .

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.

Use of titanium dioxide (TiO2) photocatalysts as alternative means for Listeria monocytogenes biofilm disinfection in food processing.

Efstathios Z Panagou, P. Falaras, P Falaras, 2011, Food microbiology.

Modeling the Listeria monocytogenes survival/death curves using wavelet neural networks

Vassilis S. Kodogiannis, Mahdi Amina, Efstathios Z. Panagou, 2010, The 2010 International Joint Conference on Neural Networks (IJCNN).

Detection and Identification of Lactic Acid Bacteria in Semi-Finished Beer Products Using Molecular Techniques

Efstathios Z Panagou, G. Tsekouras, P. Tryfinopoulou, 2022, The 2nd International Electronic Conference on Foods - "Future Foods and Food Technologies for a Sustainable World".

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 .

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

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

Utilization of an ensiled citrus pulp mixture in the feeding of lactating dairy ewes

Efstathios Z Panagou, P. Zoiopoulos, M. Volanis, 2006 .

A study on the implications of NaCl reduction in the fermentation profile of Conservolea natural black olives.

Efstathios Z Panagou, G. Nychas, A. Mallouchos, 2011, 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.

Inoculated fermentation of cv. Conservolea natural black olives with multifunctional starter cultures in reduced‐sodium brines

Efstathios Z Panagou, Yangtai Liu, Evanthia Manthou, 2024, International Journal of Food Science & Technology.