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Skandamis P. and Nychas G-J. E (2007) Chapter 40 Pathogens: risks and control In Handbook of Fermented Meat and Poultry (the Work) Eds Fidel Toldra, Wai-Kit Nip, Joseph G. Sebranek, Louise H. Stahnke, Expedito-Tadeu F. Silveira and Régine Talon (the Associate Editor) and Y.H. Hui pp. 427-454
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Paramithiotis, S., Skandamis, P., Nychas, G-J (2009) Chapter 3 Insights in fresh meat spoilage In Food Safety of Meat and Proceed meat Edt Toldra F. pp. 55-82 In Safety of meat and processed Meat ed Toldra, Springer Publ.
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Nychas G-J E. and E. Panagou (2011) Chapter 1 Microbiological spoilage of foods and beverages – In Food and beverage stability and shelf-life Eds David Kilcast, Consultant, and Persis Subramaniam Woodhead Publishing Limited, pp. 3-28
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Argyri, A.A., Efstathios Z. Panagou, and G-J E. Nychas (2011) Chapter 12 Advances in traditional, vacuum and modified atmosphere packaging (MAP) packaging of fresh and processed poultry In Meat, poultry and seafood packaging Ed Joe Kerry, Woodhead Publishing Limited
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Papadopoulou, O., Fady Mohareb, E.Z. Panagou, and G-J E. Nychas (2013) Potential of a portable electronic nose in rapid and quantitative detection of the microbial spoilage of beef fillets. Food Research Int. 50, 241-249
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Doulgeraki, A.I., Ercolini, D., Villani, F., and G-J Nychas (2012) The microbiota associated to the storage of meat in different conditions. Internatonal Journal of Food Microbiology 157 (2) 130-141