Evaluation of shelf life of cured, cooked, sliced turkey fillets and cooked pork sausages—‘piroski’—stored under vacuum and modified atmospheres at +4 and +10 °C von Pexara, Efthimia S, Metaxopoulos, John, Drosinos, Eleftherios H

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Purification and characterization of curvaticin L442, a bacteriocin produced by Lactobacillus curvatus L442 von XIRAPHI, Nia, GEORGALAKI, Marina, VAN DRIESSCHE, Gonzalez, DEVREESE, Bart, VAN BEEUMEN, Jozef, TSAKALIDOU, Effie, METAXOPOULOS, John, DROSINOS, Eleftherios H

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Stability and safety of traditional Greek salami — a microbiological ecology study von Samelis, John, Metaxopoulos, John, Vlassi, Maria, Pappa, Aristea

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A novel modelling approach for predicting microbial growth in a raw cured meat product stored at 3°C and at 12°C in air von Aggelis, George, Samelis, John, Metaxopoulos, John

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Usefulness of Rapid GC Analysis of Cellular Fatty Acids for Distinguishing Weissella viridescens, Weissella paramesenteroides, Weissella hellenica and some Non-identifiable, Argini... von Samelis, John, Rementzis, John, Tsakalidou, Effie, Metaxopoulos, John

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