C. Tassou

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.

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

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 .

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.

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 .

Exploring the Bacterial Communities of the Kaiafas Thermal Spring Anigrides Nymphes in Greece Prior to Rehabilitation Actions

A. Doulgeraki, C. Tassou, A. Argyri, 2020, International journal of environmental research and public health.

Biogenic Amines in Foods

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

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

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

The Clash of Microbiomes: From the Food Matrix to the Host Gut

A. Galanis, D. Kiousi, C. Tassou, 2022, Microorganisms.

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 .

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.

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 .

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

Efstathios Z Panagou, C. Tassou, 2006, 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.

Effect of High Hydrostatic Pressure Processing on Microbiological Shelf-Life and Quality of Fruits Pretreated with Ascorbic Acid or SnCl2

C. Tassou, A. Argyri, N. Chorianopoulos, 2014, BioMed research international.

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.

A survey of ochratoxin A occurence in Greek wines

N. Magan, C. Tassou, E. Labrinea, 2011, Food additives & contaminants. Part B, Surveillance.

Survival of acid-adapted or non-adapted Salmonella Enteritidis, Listeria monocytogenes and Escherichia coli O157:H7, in traditional Greek salads.

C. Tassou, C. Mallidis, J. Arkoudelos, 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.

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 .

Molecular characterization of piezotolerant and stress‐resistant mutants of Staphylococcus aureus

A. van Belkum, K. Karatzas, W. V. van Leeuwen, 2020, Journal of applied microbiology.

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

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

Probiotics from the Olive Microbiota

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

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

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

Inhibition of Salmonella enteritidis by oleuropein in broth and in a model food system

C. Tassou, G. Nychas, 1995, Letters in applied microbiology.

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.

Microbial colonization of naturally fermented olives

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

Inhibition of Staphylococcus aureus by Olive Phenolics in Broth and in a Model Food System.

C. Tassou, G. Nychas, 1994, Journal of food protection.

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.

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 .

Microbiology of olives, with emphasis on the antimicrobial activity of phenolic compounds

C. Tassou, 1993 .

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.

3 – Herbs and spices and antimicrobials

P. Skandamis, C. Tassou, G. Nychas, 2004 .

Antimicrobials from herbs and spices

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

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.

Inhibition of Resident Microbial Flora and Pathogen Inocula on Cold Fresh Fish Fillets in Olive Oil, Oregano, and Lemon Juice under Modified Atmosphere or Air.

C. Tassou, G. Nychas, E. Drosinos, 1996, Journal of food protection.

The influence of different oils on the death rate of Salmonella enteritidis in homemade mayonnaise

S. Radford, C. Tassou, G. Nychas, 1991 .

Herbs, spices and gut health

C. Tassou, 2006 .

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 .

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

G. Nychas, A. Doulgeraki, Efstathios Z Panagou, 2013 .

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.

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 .

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 .

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.

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.

The yeast Starmerella bacillaris (synonym Candida zemplinina) shows high genetic diversity in winemaking environments.

Y. Laizet, L. Cocolin, H. Alexandre, 2015, FEMS yeast research.

Two potential probiotic lactobacillus strains isolated from olive microbiota exhibit adhesion and anti-proliferative effects in cancer cell lines

V. Zoumpourlis, A. Galanis, I. Kotsianidis, 2016 .

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.

Weissella uvarum sp. nov., isolated from wine grapes.

C. Tassou, M. Filippousi, G. Banilas, 2014, International journal of systematic and evolutionary 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.

Survival of Salmonella enteritidis and changes in pH and organic acids in grated carrots inoculated or not with Lactobacillus sp and stored under different atmospheres at 4 °C

C. Tassou, J. S. Boziaris, 2002 .

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.

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.

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.

Evaluation of Plant Origin Essential Oils as Herbal Biocides for the Protection of Caves Belonging to Natural and Cultural Heritage Sites

A. Doulgeraki, S. Haroutounian, C. Tassou, 2021, Microorganisms.

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.

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

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

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 .

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.

Whole-Genome Sequencing, Phylogenetic and Genomic Analysis of Lactiplantibacillus pentosus L33, a Potential Probiotic Strain Isolated From Fermented Sausages

P. Kolovos, A. Galanis, D. Kiousi, 2021, Frontiers in Microbiology.

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 .

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.

Survival of Staphylococcus aureus and Salmonella enteritidis on salted sardines (Sardina pilchardus) during ripening.

C. Tassou, J. Arkoudelos, F. Samaras, 2003, Journal of food protection.

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.

Growth/survival of Salmonella enteritidis on fresh poultry and fish stored under vacuum or modified atmosphere

C. Tassou, G. Nychas, 1996, Letters in applied microbiology.

Survival, Intestinal Mucosa Adhesion, and Immunomodulatory Potential of Lactobacillus plantarum Strains

C. Simopoulos, E. Mavrogonatou, Y. Kourkoutas, 2017, Current 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.

Effect of Free or Immobilized Lactiplantibacillus plantarum T571 on Feta-Type Cheese Microbiome.

P. Kolovos, Y. Kourkoutas, C. Tassou, 2022, Frontiers in bioscience.

Biogeographical Regionalization of Wine Yeast Communities in Greece and Environmental Drivers of Species Distribution at a Local Scale

C. Tassou, G. Banilas, A. Nisiotou, 2021, Frontiers in Microbiology.

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.

Inactivation kinetics of a piezotolerant Staphylococcus aureus isolated from high-pressure-treated sliced ham by high pressure in buffer and in a ham model system: Evaluation in selective and non-selective medium

C. Tassou, C. Mallidis, P. Galiatsatou, 2007 .

The kinetic evaluation of the use of high hydrostatic pressure to destroy Lactobacillus plantarum and Lactobacillus brevis

P. Taoukis, C. Tassou, C. Mallidis, 2003 .

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 .

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.

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.

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.

Developing Stable Freeze-Dried Functional Ingredients Containing Wild-Type Presumptive Probiotic Strains for Food Systems

Y. Kourkoutas, C. Tassou, P. Panas, 2023, Applied Sciences.

Piezotolerant Small-Colony Variants with Increased Thermotolerance, Antibiotic Susceptibility, and Low Invasiveness in a Clonal Staphylococcus aureus Population

K. Karatzas, T. Humphrey, C. Tassou, 2007, Applied and Environmental Microbiology.

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 .

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 .

Indigenous Yeast Interactions in Dual-Starter Fermentations May Improve the Varietal Expression of Moschofilero Wine

C. Tassou, A. Mallouchos, G. Banilas, 2019, Front. Microbiol..

Patterns of Genetic Diversity and the Invasion of Commercial Starters in Saccharomyces cerevisiae Vineyard Populations of Santorini Island

C. Tassou, G. Banilas, A. Nisiotou, 2020, Foods.

Food Microbial Diversity

A. Doulgeraki, C. Tassou, 2021, Microorganisms.

Next generation microbiological risk assessment-Potential of omics data for hazard characterisation.

Nick Johnson, Annemarie Pielaat, Marcel H Zwietering, 2018, International journal of food microbiology.

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.

Assessment of free and immobilized kefir culture in simultaneous alcoholic and malolactic cider fermentations

M. Kanellaki, A. Galanis, Y. Kourkoutas, 2017 .

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

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

Survival, Intestinal Mucosa Adhesion, and Immunomodulatory Potential of Lactobacillus plantarum Strains

C. Simopoulos, E. Mavrogonatou, Y. Kourkoutas, 2017, Current Microbiology.

PRESERVATIVES | Traditional Preservatives – Oils and Spices

G. Nychas, C. Tassou, 2014 .

Detection and Identification of Probiotic Lactobacillus plantarum Strains by Multiplex PCR Using RAPD-Derived Primers

A. Galanis, Y. Kourkoutas, C. Tassou, 2015, International journal of molecular sciences.

Monitoring the Bioprotective Potential of Lactiplantibacillus pentosus Culture on Pathogen Survival and the Shelf-Life of Fresh Ready-to-Eat Salads Stored under Modified Atmosphere Packaging

C. Tassou, Olga S. Papadopoulou, Nikos G Chorianopoulos, 2024, Pathogens.

Two-Month Consumption of Orange Juice Enriched with Vitamin D3 and Probiotics Decreases Body Weight, Insulin Resistance, Blood Lipids, and Arterial Blood Pressure in High-Cardiometabolic-Risk Patients on a Westernized Type Diet: Results from a Randomized Clinical Trial

Agapi I. Doulgeraki, E. Alexopoulos, C. Tassou, 2024, Nutrients.