Growth Inhibitory and Selective Pressure Effects of Sodium Diacetate on the Spoilage Microbiota of Frankfurters Stored at 4 °C and 12 °C in Vacuum

by John Samelis, Athanasia Kakouri
Published 2021-01-01

Major technological differences between an industrial-type and five artisan-type Greek PDO Galotyri market cheeses as revealed by great variations in their lactic acid microbiota

by John Samelis, Athanasia Kakouri
Published 2019-08-01

Hurdle factors minimizing growth of <em>Listeria monocytogenes</em> while counteracting <em>in situ</em> antilisterial effects of a novel nisin A-producing <em>Lactococcus lactis</...

by John Samelis, Athanasia Kakouri
Published 2018-01-01

Microbial Quality of and Biochemical Changes in Fresh Soft, Acid-Curd Xinotyri Cheese Made from Raw or Pasteurized Goat’s Milk

by Eleni C. Pappa, Thomas G. Bontinis, Maria Tasioula-Margari, John Samelis
Published 2017-01-01

Microbiological and Metagenomic Characterization of a Retail Delicatessen Galotyri-Like Fresh Acid-Curd Cheese Product

by John Samelis, Agapi I. Doulgeraki, Vasiliki Bikouli, Dimitrios Pappas, Athanasia Kakouri
Published 2021-04-01

Safety Evaluation, Biogenic Amine Formation, and Enzymatic Activity Profiles of Autochthonous Enterocin-Producing Greek Cheese Isolates of the <i>Enterococcus faecium/durans</i> Gr...

by Charikleia Tsanasidou, Stamatia Asimakoula, Nikoletta Sameli, Christos Fanitsios, Elpiniki Vandera, Loulouda Bosnea, Anna-Irini Koukkou, John Samelis
Published 2021-04-01