O. Papadopoulou

发表

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.

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 .

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 .

Production of a Functional Fresh Cheese Enriched with the Probiotic Strain Lb. Plantarum T571 Isolated From Traditional Greek Product

O. Papadopoulou, N. Chorianopoulos, 2016 .

Quality and Safety of Fresh Chicken Fillets after High Pressure Processing: Survival of Indigenous Brochothrix thermosphacta and Inoculated Listeria monocytogenes

O. Papadopoulou, C. Tassou, A. Argyri, 2019, Microorganisms.

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.

Evaluation of immobilized Lactobacillus plantarum 2035 on whey protein as adjunct probiotic culture in yoghurt production

Y. Kourkoutas, Valentini Santarmaki, O. Papadopoulou, 2017 .

Use of lactobacilli strains with probiotic potential in traditional fermented milk and their impact on quality and safety related to Listeria monocytogenes

A. Galanis, Y. Kourkoutas, O. Papadopoulou, 2019, International Dairy Journal.

Molecular Detection of Two Potential Probiotic Lactobacilli Strains and Evaluation of Their Performance as Starter Adjuncts in Yogurt Production

A. Galanis, Y. Kourkoutas, O. Papadopoulou, 2016, International journal of molecular sciences.

Evaluating the Quality of Cheese Slices Packaged with Na-Alginate Edible Films Supplemented with Functional Lactic Acid Bacteria Cultures after High-Pressure Processing

O. Papadopoulou, A. Argyri, N. Chorianopoulos, 2022, Foods.

Greek functional Feta cheese: Enhancing quality and safety using a Lactobacillus plantarum strain with probiotic potential.

O. Papadopoulou, C. Tassou, A. Argyri, 2018, Food microbiology.

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 .

Mapping the Key Technological and Functional Characteristics of Indigenous Lactic Acid Bacteria Isolated from Greek Traditional Dairy Products

Agapi I. Doulgeraki, A. Doulgeraki, A. Galanis, 2022, Microorganisms.

Effect of high pressure processing on the survival of Salmonella Enteritidis and shelf-life of chicken fillets.

O. Papadopoulou, C. Tassou, Chrysoula C Tassou, 2018, Food microbiology.

Use of Fourier Transform Infrared Spectroscopy for Monitoring the Shelf Life and Safety of Yogurts Supplemented With a Lactobacillus plantarum Strain With Probiotic Potential

O. Papadopoulou, C. Tassou, A. Argyri, 2021, Frontiers in Microbiology.

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.

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 .