M. Gialitaki

Use of molecular tools to characterize Lactobacillus spp. isolated from Greek traditional fermented sausages.

L. Cocolin, K. Rantsiou, E. Drosinos, 2006, International journal of food microbiology.

Molecular characterization of Lactobacillus species isolated from naturally fermented sausages produced in Greece, Hungary and Italy

L. Cocolin, K. Rantsiou, E. Drosinos, 2005 .

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 .

A 3-year hygiene and safety monitoring of a meat processing plant which uses raw materials of global origin.

Stavros G. Manios, P. Skandamis, M. Gialitaki, 2015, International journal of food microbiology.

A survey of the microbiological quality of some food catering services in Greece

E. Drosinos, M. Gialitaki, S. Paramithiotis, 2005 .