All Stories

  1. Survival of food-borne bacterial pathogens in traditional Mediterranean anchovy products

    Article • Journal of Food Safety, October 2018, Wiley

    Dr Ioannis S Boziaris

  2. Effect of ozone on the microbiological status of five dried aromatic plants

    Article • Journal of the Science of Food and Agriculture, September 2017, Wiley

    Dr Ioannis S Boziaris

  3. Morphological and free amino acid profile variability, as a tool for stock identification among farmed rainbow trout Oncorhynchus mykiss of different origin

    Article • Aquaculture Research, September 2017, Wiley

    Professor Apostolos p Apostolidis, Dr Ioannis S Boziaris, Petros Martsikalis, Dr Athanasios Exadactylos

  4. The dynamics of Pseudomonas and volatilome during the spoilage of gutted sea bream stored at 2 °C

    Article • Food Control, September 2015, Elsevier

    Dr Ioannis S Boziaris

  5. Microbiological spoilage and volatiles production of gutted European sea bass stored under air and commercial modified atmosphere package at 2 °C

    Article • Food Microbiology, September 2015, Elsevier

    Dr Ioannis S Boziaris

  6. Current Trends on the Study of Microbiological Spoilage of Fresh Fish

    Article • Fisheries and Aquaculture Journal, January 2015, OMICS Publishing Group

    Dr Ioannis S Boziaris

  7. Food ingredients from the marine environment. Marine biotechnology meets food science and technology

    Article • Frontiers in Marine Science, November 2014, Frontiers

    Dr Ioannis S Boziaris

  8. Microbiological changes, shelf life and identification of initial and spoilage microbiota of sea bream fillets stored under various conditions using 16S rRNA gene analysis

    Article • Journal of the Science of Food and Agriculture, November 2014, Wiley

    Professor Konstantinos (Kostas) Kormas, Dr Ioannis S Boziaris

  9. Microbiological spoilage and investigation of volatile profile during storage of sea bream fillets under various conditions

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

    Dr Ioannis S Boziaris

  10. Novel Food Preservation and Microbial Assessment Techniques

    Article • April 2014, Taylor & Francis

    Dr Ioannis S Boziaris

  11. Seafood Processing

    Article • January 2014, Wiley

    Dr Ioannis S Boziaris

  12. Microbiological Examination of Seafood

    Article • November 2013, Wiley

    Dr Ioannis S Boziaris

  13. Introduction to Seafood Processing-Assuring Quality and Safety of Seafood

    Article • November 2013, Wiley

    Dr Ioannis S Boziaris

  14. Microbiological quality of raw and processed wild and cultured edible snails

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

    Dr Ioannis S Boziaris

  15. Indigenous and spoilage microbiota of farmed sea bream stored in ice identified by phenotypic and 16S rRNA gene analysis

    Article • Food Microbiology, February 2013, Elsevier

    Dr Ioannis S Boziaris, Professor Konstantinos (Kostas) Kormas

  16. Microbiological aspects and shelf life of processed seafood products

    Article • Journal of the Science of Food and Agriculture, September 2012, Wiley

    Dr Ioannis S Boziaris

  17. The effect of organic and conventional production methods on sea bream growth, health and body composition: a field experiment

    Article • Scientia Marina, May 2012, Departmento de Publicaciones del CSIC

    Dr Ioannis S Boziaris, Professor Konstantinos (Kostas) Kormas

  18. Acid-induced injury renders Salmonella Enteritidis PT4 sensitive to the antimicrobial action of Filipendula ulmaria plant extract

    Article • International Journal of Food Science & Technology, May 2012, Wiley

    Dr Charalampos Proestos, Dr Ioannis S Boziaris

  19. Microbial spoilage analysis and its effect on chemical changes and shelf-life of Norway lobster (Nephrops norvegicus) stored in air at various temperatures

    Article • International Journal of Food Science & Technology, March 2011, Wiley

    Dr Ioannis S Boziaris

  20. Effect of Satureja thymbra Essential Oil on Growth–No Growth Interfaces of Listeria monocytogenes Scott A and Salmonella Enteritidis PT4, at Various Temperatures, pH, and Water Activities

    Article • Journal of Food Protection, January 2011, International Association for Food Protection

    Dr Ioannis S Boziaris

  21. Effect of NaCl and KCl on fate and growth/no growth interfaces of Listeria monocytogenes Scott A at different pH and nisin concentrations

    Article • Journal of Applied Microbiology, March 2007, Wiley

    Dr Ioannis S Boziaris

  22. Effect of nisin on growth boundaries of Listeria monocytogenes Scott A, at various temperatures, pH and water activities

    Article • Food Microbiology, December 2006, Elsevier

    Dr Ioannis S Boziaris

  23. Analysis of flavonoids and phenolic acids in Greek aromatic plants: Investigation of their antioxidant capacity and antimicrobial activity

    Article • Food Chemistry, April 2006, Elsevier

    Dr Charalampos Proestos, Dr Ioannis S Boziaris

  24. Microbial association and acidity development of unheated and pasteurized green-table olives fermented using glucose or sucrose supplements at various levels

    Article • Food Microbiology, January 2005, Elsevier

    Dr Ioannis S Boziaris

  25. Bacterial Synergism or Antagonism in a Gel Cassette System

    Article • Applied and Environmental Microbiology, December 2003, ASM Journals

    Dr Ioannis S Boziaris

  26. Survival ofSalmonella enteritidisand changes in pH and organic acids in grated carrots inoculated or not withLactobacillussp and stored under different atmospheres at 4 °C

    Article • Journal of the Science of Food and Agriculture, June 2002, Wiley

    Dr Ioannis S Boziaris

  27. Temperature shock, injury and transient sensitivity to nisin in Gram negatives

    Article • Journal of Applied Microbiology, October 2001, Wiley

    Dr Ioannis S Boziaris

  28. Transient sensitivity to nisin in cold-shocked Gram negatives

    Article • Letters in Applied Microbiology, September 2000, Wiley

    Dr Ioannis S Boziaris

  29. Effect of chelators and nisin produced in situ on inhibition and inactivation of Gram negatives

    Article • International Journal of Food Microbiology, December 1999, Elsevier

    Dr Ioannis S Boziaris

  30. Alicyclobacillus acidoterrestrisin fruit juices and its control by nisin

    Article • International Journal of Food Science & Technology, February 1999, Wiley

    Dr Ioannis S Boziaris

  31. Effect of nisin on heat injury and inactivation of Salmonella enteritidis PT4

    Article • International Journal of Food Microbiology, August 1998, Elsevier

    Dr Ioannis S Boziaris