F. F. Parlapani

发表

Effect of ozone on the microbiological status of five dried aromatic plants.

E. Vellios, I. Boziaris, C. Lykas, 2018, Journal of the science of food and agriculture.

Microbiological quality of raw and processed wild and cultured edible snails.

I. Boziaris, C. Neofitou, F. F. Parlapani, 2014, Journal of the science of food and agriculture.

Microbiota and volatilome profile of fresh and chill-stored deepwater rose shrimp (Parapenaeus longirostris).

I. Ferrocino, S. Haroutounian, A. Argiriou, 2020, Food research international.

Spoilage Investigation of Chill Stored Meagre (Argyrosomus regius) Using Modern Microbiological and Analytical Techniques

D. Anagnostopoulos, I. Boziaris, A. Stamatiou, 2021, Foods.

Matrix-assisted laser desorption ionization–time of flight mass spectrometry reveals Enterococcus and Enterobacter spp. in major insect species involved in food security with resistance to common antibiotics

C. Hadjichristodoulou, C. Athanassiou, I. Boziaris, 2019, Journal of Pest Science.

Volatile Organic Compounds and 16S Metabarcoding in Ice-Stored Red Seabream Pagrus major

D. Anagnostopoulos, I. Boziaris, A. Mallouchos, 2022, Foods.

Preservation status and microbial communities of vacuum-packed hot smoked rainbow trout fillets.

I. Boziaris, M. Kyritsi, S. Ekonomou, 2021, Food microbiology.

Microbiological changes, shelf life and identification of initial and spoilage microbiota of sea bream fillets stored under various conditions using 16S rRNA gene analysis.

K. Kormas, I. Boziaris, Foteini F Parlapani, 2015, Journal of the science of food and agriculture.

The dynamics of Pseudomonas and volatilome during the spoilage of gutted sea bream stored at 2 °C

S. Haroutounian, I. Boziaris, F. F. Parlapani, 2015 .

Microbiological spoilage and volatiles production of gutted European sea bass stored under air and commercial modified atmosphere package at 2 °C.

G. Nychas, S. Haroutounian, I. Boziaris, 2015, Food microbiology.

The evolution of knowledge on seafood spoilage microbiota from the 20th to the 21st century: Have we finished or just begun?

D. Anagnostopoulos, I. Boziaris, F. F. Parlapani, 2022, Trends in Food Science & Technology.

Volatile organic compounds of microbial and non-microbial origin produced on model fish substrate un-inoculated and inoculated with gilt-head sea bream spoilage bacteria

S. Haroutounian, I. Boziaris, A. Mallouchos, 2017 .

Indigenous and spoilage microbiota of farmed sea bream stored in ice identified by phenotypic and 16S rRNA gene analysis.

K. Kormas, A. Meziti, I. Boziaris, 2013, Food microbiology.

Microbiological Examination of Seafood

I. Boziaris, F. F. Parlapani, 2013 .

Microbiological status based on 454-pyrosequencing and volatilome analysis of gilthead seabream (Sparus aurata) fed on diets with hydrolyzed feather meal and poultry by-product meal as fishmeal replacers

S. Haroutounian, A. Argiriou, S. Michailidou, 2019, European Food Research and Technology.

Old Targets, New Weapons: Food Microbial Communities Revealed With Molecular Tools

K. Kormas, F. F. Parlapani, A. Nisiotou, 2014 .

Microbiological Changes, Shelf-Life and Nutritional Value of Ice-Stored Thicklip Grey Mullet (Chelon labrosus)

I. Karapanagiotidis, I. Boziaris, L. Kokokiris, 2021 .

A meta-barcoding approach to assess and compare the storage temperature-dependent bacterial diversity of gilt-head sea bream (Sparus aurata) originating from fish farms from two geographically distinct areas of Greece.

A. Argiriou, S. Michailidou, G. Krey, 2018, International journal of food microbiology.

Specific Spoilage Organisms (SSOs) in Fish

I. Boziaris, F. F. Parlapani, 2017 .

Monitoring of spoilage and determination of microbial communities based on 16S rRNA gene sequence analysis of whole sea bream stored at various temperatures

I. Boziaris, F. F. Parlapani, 2016 .

Microbiological spoilage and investigation of volatile profile during storage of sea bream fillets under various conditions.

Athanasios Mallouchos, S. Haroutounian, I. Boziaris, 2014, International journal of food microbiology.

Bacterial communities and potential spoilage markers of whole blue crab (Callinectes sapidus) stored under commercial simulated conditions.

S. Haroutounian, A. Argiriou, D. Anagnostopoulos, 2019, Food microbiology.

The use of telomeric length as authenticity marker in fish and seafood - a new perspective in the detection of adulteration

Konstantinos V Kotsanopoulos, Athanasios Exadactylos, I. Boziaris, 2022, Critical reviews in food science and nutrition.

Effect of Physicochemical Characteristics and Storage Atmosphere on Microbiological Stability and Shelf-Life of Minimally Processed European Sea Bass (Dicentrarchus labrax) Fillets

D. Anagnostopoulos, I. Boziaris, F. F. Parlapani, 2023, Foods.

High pressure processing at ultra-low temperatures: Inactivation of foodborne bacterial pathogens and quality changes in frozen fish fillets

I. Boziaris, F. F. Parlapani, C. DeWitt, 2021 .

The use of molecular markers in the verification of fish and seafood authenticity and the detection of adulteration.

Konstantinos V Kotsanopoulos, I. Arvanitoyannis, I. Boziaris, 2021, Comprehensive reviews in food science and food safety.

Quest of Intelligent Research Tools for Rapid Evaluation of Fish Quality: FTIR Spectroscopy and Multispectral Imaging Versus Microbiological Analysis

G. Nychas, Efstathios Z Panagou, I. Boziaris, 2021, Foods.

HRM analysis as a tool to facilitate identification of bacteria from mussels during storage at 4 °C.

P. Madesis, Athanasios Exadactylos, I. Boziaris, 2020, Food microbiology.

HRM and 16S rRNA gene sequencing reveal the cultivable microbiota of the European sea bass during ice storage.

P. Madesis, I. Boziaris, F. F. Parlapani, 2020, International journal of food microbiology.

Volatilome of Chill-Stored European Seabass (Dicentrarchus labrax) Fillets and Atlantic Salmon (Salmo salar) Slices under Modified Atmosphere Packaging

S. Haroutounian, I. Boziaris, A. Mallouchos, 2020, Molecules.

Microbiota profile of filleted gilthead seabream (Sparus aurata) during storage at various conditions by 16S rRNA metabarcoding analysis

G. Nychas, D. Anagnostopoulos, Athanasios Exadactylos, 2022, Food Research International.

Microbiota Succession of Whole and Filleted European Sea Bass (Dicentrarchus labrax) during Storage under Aerobic and MAP Conditions via 16S rRNA Gene High-Throughput Sequencing Approach

G. Nychas, D. Anagnostopoulos, I. Boziaris, 2022, Microorganisms.

Microbial spoilage investigation of thawed common cuttlefish (Sepia officinalis) stored at 2 °C using next generation sequencing and volatilome analysis.

S. Haroutounian, A. Argiriou, D. Anagnostopoulos, 2018, Food microbiology.

Microbial diversity of seafood

F. F. Parlapani, 2021 .

Bacterial Communities and Antibiotic Resistance of Potential Pathogens Involved in Food Safety and Public Health in Fish and Water of Lake Karla, Thessaly, Greece

C. Hadjichristodoulou, I. Kagalou, D. Anagnostopoulos, 2022, Pathogens.

Primary Processing and Storage Affect the Dominant Microbiota of Fresh and Chill-Stored Sea Bass Products

G. Nychas, I. Boziaris, F. F. Parlapani, 2021, Foods.

Growth and Volatile Organic Compound Production of Pseudomonas Fish Spoiler Strains on Fish Juice Agar Model Substrate at Different Temperatures

S. Haroutounian, D. Anagnostopoulos, I. Boziaris, 2023, Microorganisms.

Microbial and Physicochemical Status of Raw and Processed Sea Cucumbers from the Hellenic Seawaters

D. Anagnostopoulos, I. Boziaris, Chrysoula Apostologamvrou, 2023, Sustainability.