A. Argyri

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Quantifying meat spoilage with an array of biochemical indicators

A. Argyri, 2010 .

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 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.

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

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

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.

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

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

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.

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.

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

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

Microbial Ecology of Greek Wheat Sourdoughs, Identified by a Culture-Dependent and a Culture-Independent Approach

P. Skandamis, M. Mataragas, E. Drosinos, 2020, Foods.

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.

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.

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 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.

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.

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

Agapi I. Doulgeraki, A. Doulgeraki, S. Haroutounian, 2021, Microorganisms.

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

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

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.

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.

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 .

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.

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 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.

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.

Advances in vacuum and modified atmosphere packaging of poultry products.

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

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.

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

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

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.

Genomic and Phylogenetic Analysis of Lactiplantibacillus plantarum L125, and Evaluation of Its Anti-Proliferative and Cytotoxic Activity in Cancer Cells

P. Kolovos, A. Galanis, D. Kiousi, 2021, Biomedicines.

Production of Arthrospira (Spirulina) platensis Enriched in β-Glucans through Phosphorus Limitation

G. Markou, A. Argyri, Dimitrios Arapoglou, 2021, 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 .

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.

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

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

Development of a Multiplex PCR Assay for Efficient Detection of Two Potential Probiotic Strains Using Whole Genome-Based Primers

A. Galanis, D. Kiousi, A. Argyri, 2023, Microorganisms.

Dissecting the Genetic Basis of the Technological, Functional, and Safety Characteristics of Lacticaseibacillus paracasei SRX10

A. Galanis, D. Kiousi, A. Argyri, 2024, Microorganisms.