All Stories

  1. Microbial oil production from various carbon sources by newly isolated oleaginous yeasts

    Article • Engineering in Life Sciences, November 2016, Wiley

    Dr Spiros Paramithiotis

  2. Estimation of Listeria monocytogenes and Escherichia coli O157:H7 Prevalence and Levels in Naturally Contaminated Rocket and Cucumber Samples by Deterministic and Stochastic Approaches

    Article • Journal of Food Protection, February 2015, Elsevier

    Dr Spiros Paramithiotis, Prof Antonio Ferrante

  3. Listeria monocytogenes Serotype Prevalence and Biodiversity in Diverse Food Products

    Article • Journal of Food Protection, December 2014, International Association for Food Protection

    Dr Spiros Paramithiotis

  4. Effect of sulfur dioxide addition in wild yeast population dynamics and polyphenolic composition during spontaneous red wine fermentation from Vitis vinifera cultivar Agiorgitiko

    Article • European Food Research and Technology, August 2014, Springer Science + Business Media

    Dr Spiros Paramithiotis

  5. Microbial population dynamics during spontaneous fermentation of Asparagus officinalis L. young sprouts

    Article • European Food Research and Technology, April 2014, Springer Science + Business Media

    Dr Spiros Paramithiotis

  6. Quantifying Listeria monocytogenes prevalence and concentration in minced pork meat and estimating performance of three culture media from presence/absence microbiological testing using a deterministic and stochastic approach

    Article • Food Microbiology, December 2013, Elsevier

    Dr Spiros Paramithiotis

  7. Effect of ripening stage on the development of the microbial community during spontaneous fermentation of green tomatoes

    Article • Journal of the Science of Food and Agriculture, November 2013, Wiley

    Dr Spiros Paramithiotis

  8. Investigating the correlation of constitutive proteins with the growth limits of Salmonella enterica isolates from feeds in response to temperature, pH, formic and lactic acid

    Article • Food Research International, August 2013, Elsevier

    Dr Spiros Paramithiotis

  9. Development and optimization of an ELISA based method to detect Listeria monocytogenes and Escherichia coli O157 in fresh vegetables

    Article • Analytical Methods, January 2013, Royal Society of Chemistry

    Dr Spiros Paramithiotis, Prof Antonio Ferrante

  10. Field study on the microbiological quality of pickles in brine and survival of Salmonella Typhimurium and Listeria monocytogenes during storage at 4 °C

    Article • European Food Research and Technology, December 2012, Springer Science + Business Media

    Dr Spiros Paramithiotis

  11. Fate of Listeria monocytogenes and Salmonella Typhimurium during spontaneous cauliflower fermentation

    Article • Food Control, September 2012, Elsevier

    Dr Spiros Paramithiotis

  12. Ecosystem of Greek Spontaneously Fermented Sausages

    Article • May 2012, Taylor & Francis

    Dr Spiros Paramithiotis

  13. Screening of bacterial strains capable of converting biodiesel-derived raw glycerol into 1,3-propanediol, 2,3-butanediol and ethanol

    Article • Engineering in Life Sciences, November 2011, Wiley

    Dr Spiros Paramithiotis

  14. Biotechnological valorization of low-cost sugar-based media for bacteriocin production by Leuconostoc mesenteroides E131

    Article • New Biotechnology, October 2011, Elsevier

    Dr Spiros Paramithiotis

  15. Microbial Foodborne Pathogens

    Article • April 2011, Taylor & Francis

    Dr Spiros Paramithiotis

  16. Characterization of the Enterobacteriaceae community that developed during storage of minced beef under aerobic or modified atmosphere packaging conditions

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

    Dr Spiros Paramithiotis

  17. Lactic acid bacteria population dynamics during minced beef storage under aerobic or modified atmosphere packaging conditions

    Article • Food Microbiology, December 2010, Elsevier

    Dr Spiros Paramithiotis

  18. Comparative study of spontaneously fermented sourdoughs originating from two regions of Greece: Peloponnesus and Thessaly

    Article • European Food Research and Technology, August 2010, Springer Science + Business Media

    Dr Spiros Paramithiotis

  19. Development of the microbial community during spontaneous cauliflower fermentation

    Article • Food Research International, May 2010, Elsevier

    Dr Spiros Paramithiotis

  20. Microbiological quality and aflatoxin B1 content of some spices and additives used in meat

    Article • Quality Assurance and Safety of Crops & Foods, February 2010, Wageningen Academic Publishers

    Dr Spiros Paramithiotis

  21. Microbiological, physico-chemical and safety parameters of cereal-based animal diets

    Article • Quality Assurance and Safety of Crops & Foods, September 2009, Wageningen Academic Publishers

    Dr Spiros Paramithiotis

  22. Insights into Fresh Meat Spoilage

    Article • January 2009, Springer Science + Business Media

    Dr Spiros Paramithiotis

  23. Phenotypic and technological diversity of lactic acid bacteria and staphylococci isolated from traditionally fermented sausages in Southern Greece

    Article • Food Microbiology, May 2007, Elsevier

    Dr Spiros Paramithiotis

  24. Flour carbohydrate catabolism and metabolite production by sourdough lactic acid bacteria

    Article • World Journal of Microbiology and Biotechnology, April 2007, Springer Science + Business Media

    Dr Spiros Paramithiotis

  25. Interactions between Saccharomyces cerevisiae and lactic acid bacteria in sourdough

    Article • Process Biochemistry, December 2006, Elsevier

    Dr Spiros Paramithiotis

  26. In vitro assessment of properties associated with the survival through the gastro-intestinal tract of staphylococci isolated from traditional sausage fermentation

    Article • Food Microbiology, October 2006, Elsevier

    Dr Spiros Paramithiotis

  27. Application of selected starter cultures for the production of wheat sourdough bread using a traditional three-stage procedure

    Article • Process Biochemistry, July 2005, Elsevier

    Dr Spiros Paramithiotis

  28. Polyphasic Identification of Wild Yeast Strains Isolated from Greek Sourdoughs

    Article • Systematic and Applied Microbiology, April 2000, Elsevier

    Dr Spiros Paramithiotis

  29. Antimicrobial Activity of Bacteriocins and Their Applications

    Article • Springer Science + Business Media

    Dr Spiros Paramithiotis

  30. Fermentation: Microbiology and Biochemistry

    Article • Wiley

    Dr Spiros Paramithiotis