K. Koutsoumanis

Effect of antimicrobials as ingredients of pork bologna for Listeria monocytogenes control during storage at 4 or 10°C

J. Sofos, I. Geornaras, K. Belk, 2005 .

Prevalence and concentration of verocytotoxigenic Escherichia coli, Salmonella enterica and Listeria monocytogenes in the beef production chain: a review.

K. Koutsoumanis, G. Duffy, J. Rhoades, 2009, Food microbiology.

Efficacies of soy sauce and wine base marinades for controlling spoilage of raw beef.

M. Kontominas, E. Katsanidis, J. Rhoades, 2011, Food microbiology.

Use of marination for controlling Salmonella enterica and Listeria monocytogenes in raw beef.

E. Katsanidis, J. Rhoades, K. Koutsoumanis, 2013, Food microbiology.

Control of spoilage microorganisms in minced pork by a self-developed modified atmosphere induced by the respiratory activity of meat microflora.

George-John E. Nychas, Konstantinos P. Koutsoumanis, Eleftherios H. Drosinos, 2008, Food microbiology.

Comparison of maximum specific growth rates and lag times estimated from absorbance and viable count data by different mathematical models.

K. Koutsoumanis, P. Dalgaard, K. Koutsoumanis, 2001, Journal of microbiological methods.

Growth and survival of Aeromonas hydrophila in rice pudding (milk rice) during its storage at 4°C and 12°C

D. Melas, A. Abrahim, D. Papageorgiou, 2003 .