Characterization of the microbial flora from a traditional Greek fermented sausage von Drosinos, E.H., Mataragas, M., Xiraphi, N., Moschonas, G., Gaitis, F., Metaxopoulos, J.

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Influence of pH and temperature on growth and bacteriocin production by Leuconostoc mesenteroides L124 and Lactobacillus curvatus L442 von Mataragas, M., Metaxopoulos, J., Galiotou, M., Drosinos, E.H.

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Incidence and principal sources of Listeria spp. and Listeria monocytogenes contamination in processed meats and a meat processing plant von Samelis, J., Metaxopoulos, J.

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Antagonistic activity of lactic acid bacteria against Listeria monocytogenes in sliced cooked cured pork shoulder stored under vacuum or modified atmosphere at 4±2°C von Mataragas, M., Drosinos, E.H., Metaxopoulos, J.

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Influence of nutrients on growth and bacteriocin production by Leuconostoc mesenteroides l124 and Lactobacillus curvatus L442 von MATARAGAS, M, DROSINOS, E. H, TSAKALIDOU, E, METAXOPOULOS, J

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Characterisation of lactic acid bacteria isolated from naturally fermented Greek dry salami von Samelis, J., Maurogenakis, F., Metaxopoulos, J.

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Microbial interaction in cooked cured meat products under vacuum or modified atmosphere at 4°C von Metaxopoulos, J., Mataragas, M., Drosinos, E.H.

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Modeling of growth and bacteriocin production by Leuconostoc mesenteroides E131 von Drosinos, E.H., Mataragas, M., Metaxopoulos, J.

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Evaluation of the extent and type of bacterial contamination at different stages of processing of cooked ham von Samelis, J, Kakouri, A, Georgiadou, K.G, Metaxopoulos, J

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Growth and bacteriocin production kinetics of Leuconostoc mesenteroides E131 von Drosinos, E.H, Mataragas, M, Nasis, P, Galiotou, M, Metaxopoulos, J

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Examination of microbiological parameters relevant to the implementation of GHP and HACCP system in Greek meat industry in the production of cooked sausages and cooked cured meat p... von Metaxopoulos, J, Kritikos, D, Drosinos, E.H

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Characterization of two bacteriocins produced by Leuconostoc mesenteroides L124 and Lactobacillus curvatus L442, isolated from dry fermented sausages von MATARAGAS, M, METAXOPOULOS, J, DROSINOS, E. H

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Microbial interaction in cooked cured meat products under vacuum or modified atmosphere at 4oC von Metaxopoulos, J., Mataragas, M., Drosinos, E.H.

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Lipolytic and microbial changes during the natural fermentation and ripening of Greek dry sausages von Samelis, J., Aggelis, G., Metaxopoulos, J.

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Quantification and characterization of microbial populations associated with naturally fermented Greek dry salami von Samelis, J., Stavropoulos, S., Kakouri, A., Metaxopoulos, J.

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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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Differentiation of Lactobacillus sake and Lact. curvatus isolated from naturally fermented Greek dry salami by SDS-PAGE of whole-cell proteins von Samells, J, Tsakalidou, E, Metaxopoulos, J, Kalantzopoulos, G

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Microbial interaction in cooked cured meat products under vacuum or modified atmosphere at 4 degrees C von Metaxopoulos, J, Mataragas, M, Drosinos, E.H

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Atypical Leuconostoc-like Weissella Strains isolated from Meat, Sharing Low Phenotypic Relatedness with the so far Recognized Arginine-negative Weissella spp. as Revealed by SDS-PA... von Tsakalidou, E., Samelis, J., Metaxopoulos, J., Kalantzopoulos, G.

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Microbial interaction in cooked cured meat products under vacuum or modified atmosphere at 4 degree C von Metaxopoulos, J, Mataragas, M, Drosinos, E

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