E. Papavergou

Levels of biogenic amines in retail market fermented meat products.

I. Ambrosiadis, I. Savvaidis, E. Papavergou, 2012, Food chemistry.

Biogenic amine levels in dry fermented sausages produced and sold in Greece

E. Papavergou, 2011 .

Effect of selected autochthonous starter cultures on processing and quality characteristics of Greek fermented sausages

P. Kotzekidou, E. Papavergou, A. Baka, 2011 .

Storage stability of cooked sausages containing vegetable oils

E. Papavergou, J. Ambrosiadis, J. Psomas, 1995, Zeitschrift fur Lebensmittel-Untersuchung und -Forschung.

Identification and occurrence of tryptamine- and tryptophan-derived tetrahydro-beta-carbolines in commercial sausages.

T. Herraiz, E. Papavergou, 2004, Journal of agricultural and food chemistry.

Dry Fermented Sausages with Total Replacement of Fat by Extra Virgin Olive Oil Emulsion and Indigenous Lactic Acid Bacteria

I. Ambrosiadis, C. Dovas, T. Lazou, 2021, Food technology and biotechnology.

Effectiveness of a natural Rosemary (Rosmarinus officinalis) extract on the stability of filleted and minced fish during frozen storage

E. Papavergou, K. Vareltzis, S. Vasiliadou, 1997 .

Effect of lupin seed proteins on quality characteristics of fermented sausages.

E. Papavergou, J. G. Bloukas, G. Doxastakis, 1999, Meat science.

Identification and occurrence of 1,2,3,4-tetrahydro-β-carboline-3-carboxylic acid: The main β-carboline alkaloid in smoked foods

T. Herraiz, E. Papavergou, 2003 .