G. Moschonas

发表

Transfer of verocytotoxigenic Escherichia coli O157, O26, O111, O103 and O145 from fleece to carcass during sheep slaughter in an Irish export abattoir.

G. Duffy, P. Whyte, D. McDowell, 2013, Food microbiology.

Characterization of the microbial flora from a traditional Greek fermented sausage.

M. Mataragas, E. Drosinos, J. Metaxopoulos, 2005, Meat science.

Efficacy of chemical interventions against Escherichia coli O157:H7 and multidrug-resistant and antibiotic-susceptible Salmonella on inoculated beef trimmings.

J. Sofos, D. Woerner, I. Geornaras, 2012, Journal of food protection.

The effect of storage temperature and inoculum level on the time of onset of ‘blown pack’ spoilage

J. Sheridan, D. Bolton, D. McDowell, 2010, Journal of applied microbiology.

Growth of Listeria monocytogenes in pasteurized vanilla cream pudding as affected by storage temperature and the presence of cinnamon extract.

G. Nychas, Efstathios Z Panagou, A. Lianou, 2017, Food research international.

Isolation and sources of ‘blown pack’ spoilage clostridia in beef abattoirs

J. Sheridan, D. Bolton, D. McDowell, 2009, Journal of applied microbiology.

Control of Blown Pack Spoilage in Vacuum Packaged Meat

J. Sheridan, D. Bolton, G. Moschonas, 2009 .

Activity of caprylic acid, carvacrol, ε-polylysine and their combinations against Salmonella in not-ready-to-eat surface-browned, frozen, breaded chicken products.

J. Sofos, D. Woerner, I. Geornaras, 2012, Journal of food science.

Characterization of a potentially novel ‘blown pack’ spoilage bacterium isolated from bovine hide

G. Moschonas, D. Bolton, 2013, Journal of applied microbiology.

Diversity of Culturable Psychrophilic and Psychrotrophic Anaerobic Bacteria Isolated from Beef Abattoirs and Their Environments

J. Sheridan, D. Bolton, D. McDowell, 2011, Applied and Environmental Microbiology.

Effect of Product Dimensions and Surface Browning Method on Salmonella Contamination in Frozen, Surface-Browned, Breaded Chicken Products Treated with Antimicrobials.

J. Sofos, D. Woerner, I. Geornaras, 2015, Journal of food science.

Antimicrobials for reduction of Salmonella contamination in uncooked, surface-browned breaded chicken products.

J. Sofos, D. Woerner, I. Geornaras, 2012, Journal of food protection.

The effect of heat shrink treatment and storage temperature on the time of onset of "blown pack" spoilage.

J. Sheridan, D. Bolton, D. McDowell, 2011, Meat science.

Spoilage potential of Bacillus subtilis in a neutral-pH dairy dessert.

G. Nychas, Efstathios Z Panagou, A. Lianou, 2021, Food microbiology.