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  1. 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

  2. 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

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

    Article • Microorganisms, April 2020, MDPI AG

    Associate Professor Efstathios Z Panagou

  4. 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

  5. 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

  6. 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

  7. 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

  8. 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

  9. 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

  10. 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

  11. 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

  12. 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

  13. 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

  14. 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

  15. 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

  16. 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

  17. 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

  18. 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

  19. 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

  20. 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

  21. 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

  22. 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

  23. 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

  24. 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

  25. 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

  26. 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

  27. 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

  28. 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

  29. 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

  30. 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

  31. 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

  32. 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

  33. 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

  34. 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

  35. 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

  36. 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

  37. 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

  38. 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

  39. 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

  40. 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

  41. 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

  42. 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

  43. 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

  44. 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

  45. 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

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

    Article • LWT, January 2013, Elsevier

    Associate Professor Efstathios Z Panagou

  47. 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

  48. Types of traditional Greek foods and their safety

    Article • Food Control, January 2013, Elsevier

    Associate Professor Efstathios Z Panagou

  49. 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

  50. 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

  51. 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

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

    Article • January 2012, Elsevier

    Associate Professor Efstathios Z Panagou

  53. 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

  54. 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

  55. 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

  56. 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

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

    Article • Food Microbiology, May 2011, Elsevier

    Associate Professor Efstathios Z Panagou

  58. 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

  59. 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

  60. 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

  61. 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

  62. 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

  63. 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

  64. Microbial Colonization of Naturally Fermented Olives

    Article • January 2010, Elsevier

    Associate Professor Efstathios Z Panagou

  65. 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

  66. 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

  67. 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

  68. 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

  69. 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

  70. 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

  71. 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

  72. 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

  73. 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

  74. 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

  75. 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

  76. 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

  77. 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

  78. 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

  79. 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

  80. 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

  81. 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

  82. 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

  83. 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

  84. 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

  85. 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

  86. 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

  87. 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

  88. 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

  89. 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