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Evaluation of Plant Origin Essential Oils as Herbal Biocides for the Protection of Caves Belonging to Natural and Cultural Heritage Sites.
Microorganisms. 2021 Aug 30;9(9):1836. doi: 10.3390/microorganisms9091836.
Microorganisms. 2021.
PMID: 34576731
Free PMC article.
Exploring the Bacterial Communities of the Kaiafas Thermal Spring Anigrides Nymphes in Greece Prior to Rehabilitation Actions.
Doulgeraki AI, Bikouli V, Argyri AA, Chorianopoulos N, Mitre E, Charvourou G, Sourri P, Tassou CC, Oikonomou A.
Doulgeraki AI, et al.
Int J Environ Res Public Health. 2020 Dec 7;17(23):9133. doi: 10.3390/ijerph17239133.
Int J Environ Res Public Health. 2020.
PMID: 33297492
Free PMC article.
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Evaluating the Quality of Cheese Slices Packaged with Na-Alginate Edible Films Supplemented with Functional Lactic Acid Bacteria Cultures after High-Pressure Processing.
Papadopoulou OS, Argyri AA, Bikouli VC, Lambrinea E, Chorianopoulos N.
Papadopoulou OS, et al. Among authors: bikouli vc.
Foods. 2022 Sep 15;11(18):2855. doi: 10.3390/foods11182855.
Foods. 2022.
PMID: 36140989
Free PMC article.
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A 3-year hygiene and safety monitoring of a meat processing plant which uses raw materials of global origin.
Manios SG, Grivokostopoulos NC, Bikouli VC, Doultsos DA, Zilelidou EA, Gialitaki MA, Skandamis PN.
Manios SG, et al. Among authors: bikouli vc.
Int J Food Microbiol. 2015 Sep 16;209:60-9. doi: 10.1016/j.ijfoodmicro.2014.12.028. Epub 2014 Dec 30.
Int J Food Microbiol. 2015.
PMID: 25600954
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Effect of single or combined chemical and natural antimicrobial interventions on Escherichia coli O157:H7, total microbiota and color of packaged spinach and lettuce.
Poimenidou SV, Bikouli VC, Gardeli C, Mitsi C, Tarantilis PA, Nychas GJ, Skandamis PN.
Poimenidou SV, et al. Among authors: bikouli vc.
Int J Food Microbiol. 2016 Mar 2;220:6-18. doi: 10.1016/j.ijfoodmicro.2015.12.013. Epub 2015 Dec 31.
Int J Food Microbiol. 2016.
PMID: 26773252
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Variability of Listeria monocytogenes strains in biofilm formation on stainless steel and polystyrene materials and resistance to peracetic acid and quaternary ammonium compounds.
Poimenidou SV, Chrysadakou M, Tzakoniati A, Bikouli VC, Nychas GJ, Skandamis PN.
Poimenidou SV, et al. Among authors: bikouli vc.
Int J Food Microbiol. 2016 Nov 21;237:164-171. doi: 10.1016/j.ijfoodmicro.2016.08.029. Epub 2016 Aug 23.
Int J Food Microbiol. 2016.
PMID: 27585076
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