Links | Bibliography
  • Amina, M., E.Z. Panagou, V.S. Kodogiannis, G.-J.E. Nychas (2010) Wavelet neural networks for modelling high pressure inactivation kinetics of Listeria monocytogenes in UHT whole milk Chemometrics and Intelligent Laboratory Systems 103, 170–18
  • 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
  • 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.
  • 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
  • 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
  • Dissing B. S., O. Papadopoulou, C. Tassou, B.K. Ersbøll, J.M. Carstensen, E. Z. Panagou, G-J. Nychas (2013). Using multispectral imaging for spoilage detection of pork meat. Food and Bioprocess Technology (in press)
  • 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
  • Argyri, A., R.Jarvis; D.Wedge; Y. Xu; S.Panagou; R. Goodacre; G-J E Nychas (2013) A Comparison of Raman and FT-IR Spectroscopy For The Prediction of Meat Spoilage. Food Control 29, 461-470
  • Papadopoulou, O., Doulgeraki, A.I., C. Botta, L.Cocolin and G-J. E. Nychas (2012) Genotypic characterization of Brochothrix thermosphacta isolates that developed during storage of minced pork under aerobic or modified atmosphere packaging conditions. Meat Science 92, 735-738
  • 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

The project "Intelligent multi-sensor system for meat analysis - iMeatSense_550" has been co-financed by the European Union (European Social Fund – ESF) and Greek national funds through the Operational Program "Education and Lifelong Learning" of the National Strategic Reference Framework (NSRF) - Research Funding Program: ARISTEIA-I.

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