Lista de obras - Chrysoula Tassou - Dominio Público Uruguay

A single enzyme PCR-RFLP assay targeting V1-V3 region of 16S rRNA gene for direct identification of Alicyclobacillus acidoterrestris from other Alicyclobacillus species

scientific article published on 19 April 2019

A survey of ochratoxin A occurence in Greek wines.

artículo científico publicado en 2011

Alginate-Based Edible Films Delivering Probiotic Bacteria to Sliced Ham Pretreated with High Pressure Processing.

artículo científico publicado en 2017

Antimicrobial Activity of Oregano Essential Oil Incorporated in Sodium Alginate Edible Films: Control of Listeria monocytogenes and Spoilage in Ham Slices Treated with High Pressure Processing

scientific article published on 12 November 2019

Detection and Identification of Probiotic Lactobacillus plantarum Strains by Multiplex PCR Using RAPD-Derived Primers

artículo científico publicado en 2015

Effect of high hydrostatic pressure processing on microbiological shelf-life and quality of fruits pretreated with ascorbic acid or SnCl2.

artículo científico publicado en 2014

Effect of high pressure processing on the survival of Salmonella Enteritidis and shelf-life of chicken fillets

artículo científico publicado en 2017

Effect of prestorage treatmlents and storage conditions on the survival of Salmonella enteritidis PT4 and Listeria monocytogenes on fresh marine and freshwater aquaaculture fish.

artículo científico publicado en 2004

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

article

Exploring the Bacterial Communities of the Kaiafas Thermal Spring Anigrides Nymphes in Greece Prior to Rehabilitation Actions

artículo científico publicado en 2020

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

artículo científico publicado en 2013

Genetic and technological characterisation of vineyard- and winery-associated lactic acid bacteria

artículo científico publicado en 2015

Greek functional Feta cheese: Enhancing quality and safety using a Lactobacillus plantarum strain with probiotic potential

scientific article published on 10 February 2018

Impact of water activity and temperature on growth and ochratoxin A production of two Aspergillus carbonarius isolates from wine grapes in Greece.

artículo científico publicado en 2007

Indigenous Yeast Interactions in Dual-Starter Fermentations May Improve the Varietal Expression of Moschofilero Wine

artículo científico publicado en 2019

Inhibition of Resident Microbial Flora and Pathogen Inocula on Cold Fresh Fish Fillets in Olive Oil, Oregano, and Lemon Juice under Modified Atmosphere or Air

scientific article published on 01 January 1996

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

artículo científico publicado en 2013

Meat spoilage during distribution.

artículo científico publicado en 2007

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

scientific article published on 01 January 2002

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).

artículo científico publicado en 2007

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

artículo científico publicado en 2007

Modelling the effectiveness of a natural antimicrobial on Salmonella enteritidis as a function of concentration, temperature and pH, using conductance measurements.

artículo científico publicado en 1998

Molecular Detection of Two Potential Probiotic Lactobacilli Strains and Evaluation of Their Performance as Starter Adjuncts in Yogurt Production.

artículo científico publicado en 2016

Next generation microbiological risk assessment—Potential of omics data for hazard characterisation

artículo científico publicado en 2018

Nonthermal pasteurization of fermented green table olives by means of high hydrostatic pressure processing

artículo científico publicado en 2014

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

artículo científico publicado en 2013

Physicochemical, microbiological, and organoleptic profiles of Greek table olives from retail outlets.

artículo científico publicado en 2006

Piezotolerant small-colony variants with increased thermotolerance, antibiotic susceptibility, and low invasiveness in a clonal Staphylococcus aureus population. ⬇️

artículo científico publicado en 2007

Probiotic Incorporation in Edible Films and Coatings: Bioactive Solution for Functional Foods

artículo científico publicado en 2018

Quality and Safety of Fresh Chicken Fillets after High Pressure Processing: Survival of Indigenous Brochothrix thermosphacta and Inoculated Listeria monocytogenes

artículo científico publicado en 2019

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

artículo científico publicado en 2012

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

artículo científico publicado en 2015

Survival, Intestinal Mucosa Adhesion, and Immunomodulatory Potential of Lactobacillus plantarum Strains.

artículo científico publicado en 2017

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

artículo científico publicado en 2008

The use of indigenous Saccharomyces cerevisiae and Starmerella bacillaris strains as a tool to create chemical complexity in local wines

scientific article published on 21 May 2018

The yeast Starmerella bacillaris (synonym Candida zemplinina) shows high genetic diversity in winemaking environments.

artículo científico publicado en 2015

Use of Fourier transform infrared spectroscopy for monitoring the shelf life of ham slices packed with probiotic supplemented edible films after treatment with high pressure processing.

artículo científico publicado en 2017

Weissella uvarum sp. nov., isolated from wine grapes.

artículo científico publicado en 2014

Lista de obras de Chrysoula Tassou

A single enzyme PCR-RFLP assay targeting V1-V3 region of 16S rRNA gene for direct identification of Alicyclobacillus acidoterrestris from other Alicyclobacillus species

A survey of ochratoxin A occurence in Greek wines.

Alginate-Based Edible Films Delivering Probiotic Bacteria to Sliced Ham Pretreated with High Pressure Processing.

Antimicrobial Activity of Oregano Essential Oil Incorporated in Sodium Alginate Edible Films: Control of Listeria monocytogenes and Spoilage in Ham Slices Treated with High Pressure Processing

Detection and Identification of Probiotic Lactobacillus plantarum Strains by Multiplex PCR Using RAPD-Derived Primers

Effect of high hydrostatic pressure processing on microbiological shelf-life and quality of fruits pretreated with ascorbic acid or SnCl2.

Effect of high pressure processing on the survival of Salmonella Enteritidis and shelf-life of chicken fillets

Effect of prestorage treatmlents and storage conditions on the survival of Salmonella enteritidis PT4 and Listeria monocytogenes on fresh marine and freshwater aquaaculture fish.

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

Exploring the Bacterial Communities of the Kaiafas Thermal Spring Anigrides Nymphes in Greece Prior to Rehabilitation Actions

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

Genetic and technological characterisation of vineyard- and winery-associated lactic acid bacteria

Greek functional Feta cheese: Enhancing quality and safety using a Lactobacillus plantarum strain with probiotic potential

Impact of water activity and temperature on growth and ochratoxin A production of two Aspergillus carbonarius isolates from wine grapes in Greece.

Indigenous Yeast Interactions in Dual-Starter Fermentations May Improve the Varietal Expression of Moschofilero Wine

Inhibition of Resident Microbial Flora and Pathogen Inocula on Cold Fresh Fish Fillets in Olive Oil, Oregano, and Lemon Juice under Modified Atmosphere or Air

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

Meat spoilage during distribution.

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

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).

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

Modelling the effectiveness of a natural antimicrobial on Salmonella enteritidis as a function of concentration, temperature and pH, using conductance measurements.

Molecular Detection of Two Potential Probiotic Lactobacilli Strains and Evaluation of Their Performance as Starter Adjuncts in Yogurt Production.

Next generation microbiological risk assessment—Potential of omics data for hazard characterisation

Nonthermal pasteurization of fermented green table olives by means of high hydrostatic pressure processing

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

Physicochemical, microbiological, and organoleptic profiles of Greek table olives from retail outlets.

Piezotolerant small-colony variants with increased thermotolerance, antibiotic susceptibility, and low invasiveness in a clonal Staphylococcus aureus population. ⬇️

Probiotic Incorporation in Edible Films and Coatings: Bioactive Solution for Functional Foods

Quality and Safety of Fresh Chicken Fillets after High Pressure Processing: Survival of Indigenous Brochothrix thermosphacta and Inoculated Listeria monocytogenes

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

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

Survival, Intestinal Mucosa Adhesion, and Immunomodulatory Potential of Lactobacillus plantarum Strains.

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

The use of indigenous Saccharomyces cerevisiae and Starmerella bacillaris strains as a tool to create chemical complexity in local wines

The yeast Starmerella bacillaris (synonym Candida zemplinina) shows high genetic diversity in winemaking environments.

Use of Fourier transform infrared spectroscopy for monitoring the shelf life of ham slices packed with probiotic supplemented edible films after treatment with high pressure processing.

Weissella uvarum sp. nov., isolated from wine grapes.