Efstathios Panagou

All papers authored by Efstathios Panagou

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2021 Aikaterini P. Tzamourani, Elisa Di Napoli, Spiros Paramithiotis

, Georgios Economou‐Petrovits, Stavros Panagiotidis, Efstathios Z. Panagou

Microbiological and physicochemical characterisation of green table olives of Halkidiki and Conservolea varieties processed by the Spanish method on industrial scale

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2018 Iliada K. Lappa, Sevasti Mparampouti, Barbara Lanza

, Efstathios Z. Panagou

Control of Aspergillus carbonarius in grape berries by Lactobacillus plantarum : A phenotypic and gene transcription study

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Stamatoula Bonatsou, Marina Karamouza, Georgia Zoumpopoulou, Eleni Mavrogonatou, Dimitris Kletsas, Konstantinos Papadimitriou, Effie Tsakalidou, George-John E. Nychas, Efstathios Ζ. Panagou

Evaluating the probiotic potential and technological characteristics of yeasts implicated in cv. Kalamata natural black olive fermentation

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Anastasia E. Lytou, George-John E. Nychas, Efstathios Z. Panagou

Effect of pomegranate based marinades on the microbiological, chemical and sensory quality of chicken meat: A metabolomics approach

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2016 Athena Grounta, Agapi I. Doulgeraki, George-John E. Nychas, Efstathios Z. Panagou

Biofilm formation on Conservolea natural black olives during single and combined inoculation with a functional Lactobacillus pentosus starter culture

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2015 Vasiliki A. Blana, Napoleon Polymeneas, Chrysoula C. Tassou, Efstathios Z. Panagou

Survival of potential probiotic lactic acid bacteria on fermented green table olives during packaging in polyethylene pouches at 4 and 20 °C

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S. Bonatsou, A. Benítez, F. Rodríguez Gómez, E. Z. Panagou

, F. N. Arroyo López

Selection of yeasts with multifunctional features for application as starters in natural black table olive processing

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Efstathia A. Kogkaki, Pantelis I. Natskoulis, Naresh Magan, Efstathios Z. Panagou

Effect of interaction between Aspergillus carbonarius and non-ochratoxigenic grape-associated fungal isolates on growth and ochratoxin A production at different water activities and temperatures

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C. C. Tassoua, A. A. Argyri, A. A. Argyria, A. A. Nisiotou, A. A. Nisiotoua, P. Pramateftaki, P. Pramateftakia, A. I. Doulgeraki, A. I. Doulgerakib, E. Z. Panagou

, E. Z. Panagoub, C. C. Tassou

Preservation of green table olives fermented with lactic acid bacteria with probiotic potential under modified atmosphere packaging

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Athena Grounta, Agapi I. Doulgeraki, Efstathios Z. Panagou

Quantification and characterization of microbial biofilm community attached on the surface of fermentation vessels used in green table olive processing

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Efstathia A. Kogkaki, Pantelis I. Natskoulis, George-John E. Nychas

, Efstathios Z. Panagou

Effect of Water Activity, Temperature, and Mixed Fungal Spore Interactions on Ochratoxin A Production by Aspergillus carbonarius

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Angelos-Gerasimos Ioannidis, Efstathia A. Kogkaki, Pantelis I. Natskoulis, George-John E. Nychas

, Efstathios Z. Panagou

Modelling the influence of temperature, water activity and sodium metabisulphite on the growth and OTA production of Aspergillus carbonarius isolated from Greek wine grapes

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Marina Drakou, Angeliki Birmpa, Antonios E. Koutelidakis

, Michael Komaitis, Efstathios Z. Panagou

, Maria Kapsokefalou

Total antioxidant capacity, total phenolic content and iron and zinc dialyzability in selected Greek varieties of table olives, tomatoes and legumes from conventional and organic farming

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Anthoula A. Argyri, Athanasios Mallouchos

, Efstathios Z. Panagou

, George-John E. Nychas

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

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2014 A. I. Ropodi, D. E. Pavlidis, F. Mohareb, E. Z. Panagou

, G.-J. E. Nychas

Multispectral image analysis approach to detect adulteration of beef and pork in raw meats

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Dimosthenis Kizis, Pantelis Natskoulis, George-John E. Nychas

, Efstathios Z. Panagou

Biodiversity and ITS-RFLP Characterisation of Aspergillus Section Nigri Isolates in Grapes from Four Traditional Grape-Producing Areas in Greece

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Vasiliki A. Blana, Athena Grounta, Chrysoula C. Tassou, George-John E. Nychas

, Efstathios Z. Panagou

Inoculated fermentation of green olives with potential probiotic Lactobacillus pentosus and Lactobacillus plantarum starter cultures isolated from industrially fermented olives

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Athena Grounta, Efstathios Z. Panagou

Mono and dual species biofilm formation between Lactobacillus pentosus and Pichia membranifaciens on the surface of black olives under different sterile brine conditions

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Efstathios Z. Panagou

, Olga Papadopoulou, Jens Michael Carstensen, George-John E. Nychas

Potential of multispectral imaging technology for rapid and non-destructive determination of the microbiological quality of beef filets during aerobic storage

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Anthoula A. Argyri, Efstathios Z. Panagou

, George-John E. Nychas

, Chrysoula C. Tassou

Nonthermal Pasteurization of Fermented Green Table Olives by means of High Hydrostatic Pressure Processing

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All papers authored by Efstathios Panagou