Savvaidis IN - Search Results

1

Effect of active essential oils added to chicken tawook on the behaviour of Listeria monocytogenes, Salmonella spp. and Escherichia coli O157:H7 during storage.

Osaili TM, Hasan F, Dhanasekaran DK, Obaid RS, Al-Nabulsi AA, Ayyash M, Karam L, Savvaidis IN, Holley R. Osaili TM, et al. Among authors: savvaidis in. Int J Food Microbiol. 2021 Jan 16;337:108947. doi: 10.1016/j.ijfoodmicro.2020.108947. Epub 2020 Nov 4. Int J Food Microbiol. 2021. PMID: 33181419

2

Effect of low-dose radiation on microbiological, chemical, and sensory characteristics of chicken meat stored aerobically at 4 degrees C.

Balamatsia CC, Rogga K, Badeka A, Kontominas MG, Savvaidis IN. Balamatsia CC, et al. Among authors: savvaidis in. J Food Prot. 2006 May;69(5):1126-33. doi: 10.4315/0362-028x-69.5.1126. J Food Prot. 2006. PMID: 16715814 Free article.

3

Shelf-life of a chilled precooked chicken product stored in air and under modified atmospheres: microbiological, chemical, sensory attributes.

Patsias A, Chouliara I, Badeka A, Savvaidis IN, Kontominas MG. Patsias A, et al. Among authors: savvaidis in. Food Microbiol. 2006 Aug;23(5):423-9. doi: 10.1016/j.fm.2005.08.004. Epub 2005 Oct 18. Food Microbiol. 2006. PMID: 16943033

4

Combined effect of oregano essential oil and modified atmosphere packaging on shelf-life extension of fresh chicken breast meat, stored at 4 degrees C.

Chouliara E, Karatapanis A, Savvaidis IN, Kontominas MG. Chouliara E, et al. Among authors: savvaidis in. Food Microbiol. 2007 Sep;24(6):607-17. doi: 10.1016/j.fm.2006.12.005. Epub 2007 Jan 12. Food Microbiol. 2007. PMID: 17418312

5

Shelf-life of chilled fresh Mediterranean swordfish (Xiphias gladius) stored under various packaging conditions: microbiological, biochemical and sensory attributes.

Pantazi D, Papavergou A, Pournis N, Kontominas MG, Savvaidis IN. Pantazi D, et al. Among authors: savvaidis in. Food Microbiol. 2008 Feb;25(1):136-43. doi: 10.1016/j.fm.2007.06.006. Epub 2007 Jul 6. Food Microbiol. 2008. PMID: 17993387

6

Formation of biogenic amines and relation to microbial flora and sensory changes in smoked turkey breast fillets stored under various packaging conditions at 4 degrees C.

Ntzimani AG, Paleologos EK, Savvaidis IN, Kontominas MG. Ntzimani AG, et al. Among authors: savvaidis in. Food Microbiol. 2008 May;25(3):509-17. doi: 10.1016/j.fm.2007.12.002. Epub 2008 Jan 11. Food Microbiol. 2008. PMID: 18355676

7

Combined effect of freeze chilling and MAP on quality parameters of raw chicken fillets.

Patsias A, Badeka AV, Savvaidis IN, Kontominas MG. Patsias A, et al. Among authors: savvaidis in. Food Microbiol. 2008 Jun;25(4):575-81. doi: 10.1016/j.fm.2008.02.008. Epub 2008 Mar 2. Food Microbiol. 2008. PMID: 18456112

8

Potential of oregano essential oil and MAP to extend the shelf life of fresh swordfish: a comparative study with ice storage.

Giatrakou V, Kykkidou S, Papavergou A, Kontominas MG, Savvaidis IN. Giatrakou V, et al. Among authors: savvaidis in. J Food Sci. 2008 May;73(4):M167-73. doi: 10.1111/j.1750-3841.2008.00729.x. J Food Sci. 2008. PMID: 18460132

9

Combined effect of vacuum-packaging and oregano essential oil on the shelf-life of Mediterranean octopus (Octopus vulgaris) from the Aegean Sea stored at 4 degrees C.

Atrea I, Papavergou A, Amvrosiadis I, Savvaidis IN. Atrea I, et al. Among authors: savvaidis in. Food Microbiol. 2009 Apr;26(2):166-72. doi: 10.1016/j.fm.2008.10.005. Epub 2008 Nov 1. Food Microbiol. 2009. PMID: 19171258

10

Combined effect of MAP and thyme essential oil on the microbiological, chemical and sensory attributes of organically aquacultured sea bass (Dicentrarchus labrax) fillets.

Kostaki M, Giatrakou V, Savvaidis IN, Kontominas MG. Kostaki M, et al. Among authors: savvaidis in. Food Microbiol. 2009 Aug;26(5):475-82. doi: 10.1016/j.fm.2009.02.008. Epub 2009 Mar 5. Food Microbiol. 2009. PMID: 19465243

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