Contact

All Stories

  1. Process monitoring of reduced-sodium table olive fermentation using vibrational spectroscopy

    Article • Food Control, May 2026, Elsevier

    Associate Professor Efstathios Z Panagou

  2. Impact of Climate Change on the Presence of Ochratoxin A in Red and White Greek Commercial Wines

    Article • Foods, December 2025, MDPI AG

    Associate Professor Efstathios Z Panagou

  3. The Differentiation of Extra Virgin Olive Oil from Other Olive Oil Categories Based on FTIR Spectroscopy and Random Forest

    Article • Applied Sciences, January 2025, MDPI AG

    Associate Professor Efstathios Z Panagou

  4. Inoculated fermentation of cv. Conservolea natural black olives with multifunctional starter cultures in reduced‐sodium brines

    Article • International Journal of Food Science & Technology, April 2024, Oxford University Press (OUP)

    Associate Professor Efstathios Z Panagou

  5. The influence of nutrients on biofilm formation of an ST87 strain of Listeria monocytogenes

    Article • LWT, January 2024, Elsevier

    Professor Qingli Dong, Associate Professor Efstathios Z Panagou

  6. Inactivation Kinetics of Pathogenic and Nonpathogenic Bacteria Upon In Vitro Treatment With Cold Atmospheric Pressure Plasma (CAPP)

    Article • International Journal of Food Science, January 2024, Wiley

    Associate Professor Efstathios Z Panagou

  7. Greek table olives: an overview on the impact of processing elaborations on the content of biophenols and related nutritional implications

    Article • European Food Research and Technology, September 2023, Springer Science + Business Media

    Associate Professor Efstathios Z Panagou

  8. Assessment of the Microbial Spoilage and Quality of Marinated Chicken Souvlaki through Spectroscopic and Biomimetic Sensors and Data Fusion

    Article • Microorganisms, November 2022, MDPI AG

    Associate Professor Efstathios Z Panagou

  9. Detection and Identification of Lactic Acid Bacteria in Semi-Finished Beer Products Using Molecular Techniques

    Article • October 2022, MDPI AG

    Associate Professor Efstathios Z Panagou

  10. Fermentation of cv. Kalamata Natural Black Olives with Potential Multifunctional Yeast Starters

    Article • Foods, October 2022, MDPI AG

    Associate Professor Efstathios Z Panagou

  11. Exploring microbial communities of Spanish-style green table olives of Conservolea and Halkidiki cultivars during modified atmosphere packaging in multi-layered pouches through culture-dependent techniques and metataxonomic analysis

    Article • Food Microbiology, October 2022, Elsevier

    Associate Professor Efstathios Z Panagou

  12. Application of Fourier Transform Infrared (FT-IR) Spectroscopy, Multispectral Imaging (MSI) and Electronic Nose (E-Nose) for the Rapid Evaluation of the Microbiological Quality of Gilthead Sea Bream Fillets

    Article • Foods, August 2022, MDPI AG

    Associate Professor Efstathios Z Panagou

  13. The Effect of Temperature-Assisted High Hydrostatic Pressure on the Survival of Alicyclobacillus acidoterrestris Inoculated in Orange Juice throughout Storage at Different Isothermal Conditions

    Article • Fermentation, June 2022, MDPI AG

    Associate Professor Efstathios Z Panagou

  14. Recent Advances and Applications of Rapid Microbial Assessment from a Food Safety Perspective

    Article • Sensors, April 2022, MDPI AG

    Associate Professor Efstathios Z Panagou

  15. Fruit Juice Spoilage by Alicyclobacillus: Detection and Control Methods—A Comprehensive Review

    Article • Foods, March 2022, MDPI AG

    Associate Professor Efstathios Z Panagou

  16. Microbiological Quality Assessment of Chicken Thigh Fillets Using Spectroscopic Sensors and Multivariate Data Analysis

    Article • Foods, November 2021, MDPI AG

    Associate Professor Efstathios Z Panagou

  17. Quality and Safety Assessment of Edible Seaweeds Alaria esculenta and Saccharina latissima Cultivated in Scotland

    Article • Foods, September 2021, MDPI AG

    Associate Professor Efstathios Z Panagou

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

    Article • International Journal of Food Science & Technology, March 2021, Wiley

    Associate Professor Efstathios Z Panagou

  19. Quest of Intelligent Research Tools for Rapid Evaluation of Fish Quality: FTIR Spectroscopy and Multispectral Imaging Versus Microbiological Analysis

    Article • Foods, January 2021, MDPI AG

    Associate Professor Efstathios Z Panagou

  20. Spoilage assessment of chicken breast fillets by means of fourier transform infrared spectroscopy and multispectral image analysis

    Article • Current Research in Food Science, January 2021, Elsevier

    Associate Professor Efstathios Z Panagou

  21. Effect of Packaging on Microbial Survival and Physicochemical Characteristics of Non-Thermally Preserved Green Spanish-Style Olives

    Article • November 2020, MDPI AG

    Associate Professor Efstathios Z Panagou

  22. Elucidation of the Volatilome of Packaged Spanish-Style Green Olives of Conservolea and Halkidiki Varieties Using SPME-GC/MS

    Article • November 2020, MDPI AG

    Associate Professor Efstathios Z Panagou

  23. Spoilage Potential of Pseudomonas (P. fragi, P. putida) and LAB (Leuconostoc mesenteroides, Lactobacillus sakei) Strains and Their Volatilome Profile During Storage of Sterile Pork Meat Using GC/MS and Data Analytics

    Article • Foods, May 2020, MDPI AG

    Associate Professor Efstathios Z Panagou

  24. Unraveling the Microbiota of Natural Black cv. Kalamata Fermented Olives through 16S and ITS Metataxonomic Analysis

    Article • Microorganisms, May 2020, MDPI AG

    Associate Professor Efstathios Z Panagou

  25. Implementation of Multispectral Imaging (MSI) for Microbiological Quality Assessment of Poultry Products

    Article • Microorganisms, April 2020, MDPI AG

    Associate Professor Efstathios Z Panagou

  26. Ιn Vitro Screening of γ-Aminobutyric Acid and Autoinducer-2 Signalling in Lactic Acid Bacteria Exhibiting Probiotic Potential Isolated from Natural Black Conservolea Olives

    Article • Foods, December 2019, MDPI AG

    Associate Professor Efstathios Z Panagou

  27. Online Feature Selection for Robust Classification of the Microbiological Quality of Traditional Vanilla Cream by Means of Multispectral Imaging

    Article • Sensors, September 2019, MDPI AG

    Associate Professor Efstathios Z Panagou, Dr. Eugenio Martinelli

  28. Prediction of indigenous Pseudomonas spp. growth on oyster mushrooms (Pleurotus ostreatus) as a function of storage temperature

    Article • LWT, August 2019, Elsevier

    Associate Professor Efstathios Z Panagou, Dr. Georgios Zervakis

  29. Estimation of Minced Pork Microbiological Spoilage through Fourier Transform Infrared and Visible Spectroscopy and Multispectral Vision Technology

    Article • Foods, July 2019, MDPI AG

    Associate Professor Efstathios Z Panagou

  30. Evaluation of Fourier transform infrared spectroscopy and multispectral imaging as means of estimating the microbiological spoilage of farmed sea bream

    Article • Food Microbiology, June 2019, Elsevier

    Associate Professor Efstathios Z Panagou

  31. Influence of Saccharomyces cerevisiae and Rhotodorula mucilaginosa on the growth and ochratoxin A production of Aspergillus carbonarius

    Article • LWT, May 2019, Elsevier

    Associate Professor Efstathios Z Panagou

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

    Article • International Journal of Food Microbiology, June 2018, Elsevier

    Associate Professor Efstathios Z Panagou

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

    Article • International Journal of Food Microbiology, April 2018, Elsevier

    Associate Professor Efstathios Z Panagou

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

    Article • Food Research International, April 2018, Elsevier

    Associate Professor Efstathios Z Panagou

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

    Article • International Journal of Food Microbiology, February 2018, Elsevier

    Associate Professor Efstathios Z Panagou

  36. Differentiation and identification of grape-associated black aspergilli using Fourier transform infrared (FT-IR) spectroscopic analysis of mycelia

    Article • International Journal of Food Microbiology, October 2017, Elsevier

    Associate Professor Efstathios Z Panagou

  37. Monitoring the Temporal Expression of Genes Involved in Ochratoxin A Production of Aspergillus carbonarius under the Influence of Temperature and Water Activity

    Article • Toxins, September 2017, MDPI AG

    Associate Professor Efstathios Z Panagou

  38. Effect of different marinating conditions on the evolution of spoilage microbiota and metabolomic profile of chicken breast fillets

    Article • Food Microbiology, September 2017, Elsevier

    Associate Professor Efstathios Z Panagou

  39. Table Olive Fermentation Using Starter Cultures with Multifunctional Potential

    Article • Microorganisms, May 2017, MDPI AG

    Associate Professor Efstathios Z Panagou

  40. Effect of osmotic dehydration of olives as pre-fermentation treatment and partial substitution of sodium chloride by monosodium glutamate in the fermentation profile of Kalamata natural black olives

    Article • Food Microbiology, May 2017, Elsevier

    Associate Professor Efstathios Z Panagou

  41. In vitro evaluation of essential oils against Aspergillus carbonarius isolates and their effects on Ochratoxin A related gene expression in synthetic grape medium

    Article • Food Control, March 2017, Elsevier

    Associate Professor Efstathios Z Panagou

  42. Multispectral imaging (MSI): A promising method for the detection of minced beef adulteration with horsemeat

    Article • Food Control, March 2017, Elsevier

    Associate Professor Efstathios Z Panagou

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

    Article • Food Microbiology, June 2016, Elsevier

    Associate Professor Efstathios Z Panagou

  44. Data mining derived from food analyses using non-invasive/non-destructive analytical techniques; determination of food authenticity, quality & safety in tandem with computer science disciplines

    Article • Trends in Food Science & Technology, April 2016, Elsevier

    Associate Professor Efstathios Z Panagou

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

    Article • Food Microbiology, February 2016, Elsevier

    Associate Professor Efstathios Z Panagou

  46. Modeling the effect of natamycin, pine-resin and environmental factors on the growth and OTA production by Aspergillus carbonarius using response surface methodology

    Article • Food Research International, January 2016, Elsevier

    Associate Professor Efstathios Z Panagou

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

    Article • Food Microbiology, August 2015, Elsevier

    Associate Professor Efstathios Z Panagou

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

    Article • LWT, June 2015, Elsevier

    Associate Professor Efstathios Z Panagou

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

    Article • International Journal of Food Microbiology, June 2015, Elsevier

    Associate Professor Efstathios Z Panagou

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

    Article • Food Microbiology, April 2015, Elsevier

    Dr Francisco Noé Arroyo-López, Associate Professor Efstathios Z Panagou

  51. 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

    Article • Food Microbiology, April 2015, Elsevier

    Associate Professor Efstathios Z Panagou

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

    Article • Journal of Food Protection, February 2015, International Association for Food Protection

    Associate Professor Efstathios Z Panagou

  53. 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

    Article • International Journal of Food Sciences and Nutrition, January 2015, Taylor & Francis

    Associate Professor Efstathios Z Panagou

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

    Article • Food Research International, January 2015, Elsevier

    Associate Professor Efstathios Z Panagou

  55. 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

    Article • International Journal of Food Microbiology, January 2015, Elsevier

    Associate Professor Efstathios Z Panagou

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

    Article • PLOS One, April 2014, PLOS

    Associate Professor Efstathios Z Panagou

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

    Article • Food Microbiology, April 2014, Elsevier

    Associate Professor Efstathios Z Panagou

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

    Article • International Journal of Food Microbiology, March 2014, Elsevier

    Associate Professor Efstathios Z Panagou

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

    Article • Annals of Microbiology, February 2014, Springer Science + Business Media

    Associate Professor Efstathios Z Panagou

  60. Performance of two potential probiotic Lactobacillus strains from the olive microbiota as starters in the fermentation of heat shocked green olives

    Article • International Journal of Food Microbiology, February 2014, Elsevier

    Associate Professor Efstathios Z Panagou

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

    Article • BioMed Research International, January 2014, Hindawi Publishing Corporation

    Associate Professor Efstathios Z Panagou

  62. Analysis of Thermal Processing of Table Olives Using Computational Fluid Dynamics

    Article • Journal of Food Science, October 2013, Wiley

    Stavros Yanniotis, Associate Professor Efstathios Z Panagou

  63. Fate of Escherichia coli O157:H7, Salmonella Enteritidis and Listeria monocytogenes during storage of fermented green table olives in brine

    Article • Food Microbiology, October 2013, Elsevier

    Associate Professor Efstathios Z Panagou

  64. Evaluating the efficacy of brine acidification as implemented by the Greek table olive industry on the fermentation profile of Conservolea green olives

    Article • LWT, September 2013, Elsevier

    Associate Professor Efstathios Z Panagou

  65. Effect of wine-based marinades on the behavior of Salmonella Typhimurium and background flora in beef fillets

    Article • International Journal of Food Microbiology, June 2013, Elsevier

    Associate Professor Efstathios Z Panagou

  66. Selection of potential probiotic lactic acid bacteria from fermented olives by in vitro tests

    Article • Food Microbiology, April 2013, Elsevier

    Associate Professor Efstathios Z Panagou

  67. A comparison of Raman and FT-IR spectroscopy for the prediction of meat spoilage

    Article • Food Control, February 2013, Elsevier

    Associate Professor Efstathios Z Panagou

  68. Survival of food-borne pathogens on natural black table olives after post-processing contamination

    Article • International Journal of Food Microbiology, February 2013, Elsevier

    Associate Professor Efstathios Z Panagou

  69. Molecular characterization of lactic acid bacteria isolated from industrially fermented Greek table olives

    Article • LWT, January 2013, Elsevier

    Associate Professor Efstathios Z Panagou

  70. Sensory and microbiological quality assessment of beef fillets using a portable electronic nose in tandem with support vector machine analysis

    Article • Food Research International, January 2013, Elsevier

    Associate Professor Efstathios Z Panagou

  71. Types of traditional Greek foods and their safety

    Article • Food Control, January 2013, Elsevier

    Associate Professor Efstathios Z Panagou

  72. An in vitro study of Lactobacillus plantarum strains for the presence of plantaricin genes and their potential control of the table olive microbiota

    Article • Antonie van Leeuwenhoek, December 2012, Springer Science + Business Media

    Associate Professor Efstathios Z Panagou

  73. Lactic acid bacteria and yeast heterogeneity during aerobic and modified atmosphere packaging storage of natural black Conservolea olives in polyethylene pouches

    Article • Food Control, July 2012, Elsevier

    Associate Professor Efstathios Z Panagou

  74. Using Multispectral Imaging for Spoilage Detection of Pork Meat

    Article • Food and Bioprocess Technology, May 2012, Springer Science + Business Media

    Associate Professor Efstathios Z Panagou

  75. Advances in vacuum and modified atmosphere packaging of poultry products

    Article • January 2012, Elsevier

    Associate Professor Efstathios Z Panagou

  76. Contribution of Fourier transform infrared (FTIR) spectroscopy data on the quantitative determination of minced pork meat spoilage

    Article • Food Research International, December 2011, Elsevier

    Associate Professor Efstathios Z Panagou

  77. A study on the implications of NaCl reduction in the fermentation profile of Conservolea natural black olives

    Article • Food Microbiology, October 2011, Elsevier

    Associate Professor Efstathios Z Panagou

  78. Potential of a simple HPLC-based approach for the identification of the spoilage status of minced beef stored at various temperatures and packaging systems

    Article • International Journal of Food Microbiology, October 2011, Elsevier

    Associate Professor Efstathios Z Panagou

  79. A comparison of artificial neural networks and partial least squares modelling for the rapid detection of the microbial spoilage of beef fillets based on Fourier transform infrared spectral fingerprints

    Article • Food Microbiology, June 2011, Elsevier

    Associate Professor Efstathios Z Panagou

  80. Efficacy of natamycin to control fungal growth in natural black olive fermentation

    Article • Food Microbiology, May 2011, Elsevier

    Associate Professor Efstathios Z Panagou

  81. Use of titanium dioxide (TiO2) photocatalysts as alternative means for Listeria monocytogenes biofilm disinfection in food processing

    Article • Food Microbiology, February 2011, Elsevier

    Associate Professor Efstathios Z Panagou

  82. Wavelet neural networks for modelling high pressure inactivation kinetics of Listeria monocytogenes in UHT whole milk

    Article • Chemometrics and Intelligent Laboratory Systems, October 2010, Elsevier

    Associate Professor Efstathios Z Panagou

  83. Modelling the effect of temperature and water activity on the growth rate and growth/no growth interface of Byssochlamys fulva and Byssochlamys nivea

    Article • Food Microbiology, August 2010, Elsevier

    Associate Professor Efstathios Z Panagou

  84. Modeling the Listeria monocytogenes survival/death curves using wavelet neural networks

    Article • July 2010, Institute of Electrical & Electronics Engineers (IEEE)

    Associate Professor Efstathios Z Panagou

  85. Rapid qualitative and quantitative detection of beef fillets spoilage based on Fourier transform infrared spectroscopy data and artificial neural networks

    Article • Sensors and Actuators B Chemical, March 2010, Elsevier

    Associate Professor Efstathios Z Panagou

  86. Yeast heterogeneity during spontaneous fermentation of black Conservolea olives in different brine solutions

    Article • Journal of Applied Microbiology, February 2010, Wiley

    Associate Professor Efstathios Z Panagou

  87. Microbial Colonization of Naturally Fermented Olives

    Article • January 2010, Elsevier

    Associate Professor Efstathios Z Panagou

  88. Candida olivae sp. nov., a novel yeast species from 'Greek-style' black olive fermentation

    Article • INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY, August 2009, Society for General Microbiology

    Associate Professor Efstathios Z Panagou

  89. Evaluating the combined effect of water activity, pH and temperature on ochratoxin A production by Aspergillus ochraceus and Aspergillus carbonarius οn culture medium and Corinth raisins

    Article • Food Control, August 2009, Elsevier

    Associate Professor Efstathios Z Panagou

  90. Effect of temperature and water activity on growth and ochratoxin A production boundaries of twoAspergillus carbonariusisolates on a simulated grape juice medium

    Article • Journal of Applied Microbiology, July 2009, Wiley

    Associate Professor Efstathios Z Panagou

  91. Application of neural networks as a non-linear modelling technique in food mycology

    Article • Expert Systems with Applications, January 2009, Elsevier

    Associate Professor Efstathios Z Panagou

  92. Table olives volatile fingerprints: Potential of an electronic nose for quality discrimination

    Article • Sensors and Actuators B Chemical, September 2008, Elsevier

    Associate Professor Efstathios Z Panagou

  93. Temperature-assisted high hydrostatic pressure inactivation of Staphylococcus aureus in a ham model system: evaluation in selective and nonselective medium

    Article • Journal of Applied Microbiology, June 2008, Wiley

    Associate Professor Efstathios Z Panagou

  94. Microbiological and biochemical profile of cv. Conservolea naturally black olives during controlled fermentation with selected strains of lactic acid bacteria

    Article • Food Microbiology, February 2008, Elsevier

    Associate Professor Efstathios Z Panagou

  95. Image analysis as a mean to model growth ofEscherichia coliO157:H7 in gel cassettes

    Article • Journal of Applied Microbiology, October 2007, Wiley

    Associate Professor Efstathios Z Panagou

  96. Modelling the effect of temperature and water activity on the growth of two ochratoxigenic strains of Aspergillus carbonarius from Greek wine grapes

    Article • Journal of Applied Microbiology, July 2007, Wiley

    Associate Professor Efstathios Z Panagou

  97. Modelling fungal growth using radial basis function neural networks: The case of the ascomycetous fungus Monascus ruber van Tieghem

    Article • International Journal of Food Microbiology, July 2007, Elsevier

    Associate Professor Efstathios Z Panagou

  98. Modelling the effect of high pressure on the inactivation kinetics of a pressure-resistant strain of Pediococcus damnosus in phosphate buffer and gilt-head seabream (Sparus aurata)

    Article • Journal of Applied Microbiology, June 2007, Wiley

    Associate Professor Efstathios Z Panagou

  99. Effect of calcium chloride on mechanical properties and microbiological characteristics of cv.Conservolea naturally black olives fermented at different sodium chloride levels

    Article • Journal of the Science of Food and Agriculture, January 2007, Wiley

    Associate Professor Efstathios Z Panagou

  100. Changes in volatile compounds and related biochemical profile during controlled fermentation of cv. Conservolea green olives

    Article • Food Microbiology, December 2006, Elsevier

    Associate Professor Efstathios Z Panagou

  101. Utilization of an ensiled citrus pulp mixture in the feeding of lactating dairy ewes

    Article • Small Ruminant Research, July 2006, Elsevier

    Associate Professor Efstathios Z Panagou

  102. Greek dry-salted olives: Monitoring the dry-salting process and subsequent physico-chemical and microbiological profile during storage under different packing conditions at 4 and 20°C

    Article • LWT, May 2006, Elsevier

    Associate Professor Efstathios Z Panagou

  103. Effect of different brining treatments on the fermentation of cv. Conservolea green olives processed by the Spanish-method

    Article • Food Microbiology, April 2006, Elsevier

    Associate Professor Efstathios Z Panagou

  104. Use of Gradient Plates To Study Combined Effects of Temperature, pH, and NaCl Concentration on Growth of Monascus ruber van Tieghem, an Ascomycetes Fungus Isolated from Green Table Olives

    Article • Applied and Environmental Microbiology, January 2005, ASM Journals

    Associate Professor Efstathios Z Panagou

  105. Effect of different packing treatments on the microbiological and physicochemical characteristics of untreated green olives of the Conservolea cultivar

    Article • Journal of the Science of Food and Agriculture, May 2004, Wiley

    Associate Professor Efstathios Z Panagou

  106. Errata to “Microbiological and physicochemical changes of naturally black olives fermented at different temperatures and NaCl levels in the brines”

    Article • Food Microbiology, August 2003, Elsevier

    Associate Professor Efstathios Z Panagou

  107. Induced lactic acid fermentation of untreated green olives of the Conservolea cultivar byLactobacillus pentosus

    Article • Journal of the Science of Food and Agriculture, January 2003, Wiley

    Associate Professor Efstathios Z Panagou

  108. Modelling the combined effect of temperature, pH and aw on the growth rate of Monascus ruber, a heat-resistant fungus isolated from green table olives

    Article • Journal of Applied Microbiology, January 2003, Wiley

    Associate Professor Efstathios Z Panagou

  109. Microbiological and physicochemical changes of naturally black olives fermented at different temperatures and NaCl levels in the brines

    Article • Food Microbiology, December 2002, Elsevier

    Associate Professor Efstathios Z Panagou

  110. Microbiological, physicochemical and organoleptic changes in dry-salted olives of Thassos variety stored under different modified atmospheres at 4 and 20 oC

    Article • International Journal of Food Science & Technology, August 2002, Wiley

    Associate Professor Efstathios Z Panagou

  111. Heat resistance of Monascus ruber ascospores isolated from thermally processed green olives of the Conservolea variety

    Article • International Journal of Food Microbiology, June 2002, Elsevier

    Associate Professor Efstathios Z Panagou

  112. Microbial colonization of naturally black olives during fermentation and associated biochemical activities in the cover brine

    Article • Letters in Applied Microbiology, March 2002, Wiley

    Associate Professor Efstathios Z Panagou