List of works - Efstathios Z. Panagou

A comparison of artificial neural networks and partial least squares modelling for the rapid detection of the microbial spoilage of beef fillets based on Fourier transform infrared spectral fingerprints

scientific article published on 9 June 2010

A study on the implications of NaCl reduction in the fermentation profile of Conservolea natural black olives

scientific article published on 06 June 2011

An in vitro study of Lactobacillus plantarum strains for the presence of plantaricin genes and their potential control of the table olive microbiota

scientific article published on 9 December 2012

Analysis of thermal processing of table olives using computational fluid dynamics

scientific article

Biodiversity and ITS-RFLP characterisation of Aspergillus section Nigri isolates in grapes from four traditional grape-producing areas in Greece

scientific article

Biofilm formation on Conservolea natural black olives during single and combined inoculation with a functional Lactobacillus pentosus starter culture

scientific article published on 15 December 2015

Candida olivae sp. nov., a novel yeast species from 'Greek-style' black olive fermentation.

scientific article published on 7 August 2009

Changes in volatile compounds and related biochemical profile during controlled fermentation of cv. Conservolea green olives

scientific article published on 3 April 2006

Control of Aspergillus carbonarius in grape berries by Lactobacillus plantarum: A phenotypic and gene transcription study.

scientific article

Data mining derived from food analyses using non-invasive/non-destructive analytical techniques; determination of food authenticity, quality & safety in tandem with computer science disciplines

scientific article published in 2016

Differentiation and identification of grape-associated black aspergilli using Fourier transform infrared (FT-IR) spectroscopic analysis of mycelia.

scientific article

Effect of different brining treatments on the fermentation of cv. Conservolea green olives processed by the Spanish-method

scientific article published in April 2006

Effect of different marinating conditions on the evolution of spoilage microbiota and metabolomic profile of chicken breast fillets

scientific article published on 28 April 2017

Effect of interaction between Aspergillus carbonarius and non-ochratoxigenic grape-associated fungal isolates on growth and ochratoxin A production at different water activities and temperatures

scientific article

Effect of osmotic dehydration of olives as pre-fermentation treatment and partial substitution of sodium chloride by monosodium glutamate in the fermentation profile of Kalamata natural black olives.

scientific article published on 3 November 2016

Effect of pomegranate based marinades on the microbiological, chemical and sensory quality of chicken meat: A metabolomics approach

scientific article

Effect of temperature and water activity on growth and ochratoxin A production boundaries of twoAspergillus carbonariusisolates on a simulated grape juice medium

article

Effect of water activity, temperature, and mixed fungal spore interactions on ochratoxin A production by Aspergillus carbonarius.

scientific article published in February 2015

Effect of wine-based marinades on the behavior of Salmonella Typhimurium and background flora in beef fillets.

scientific article published on 18 April 2013

Efficacy of natamycin to control fungal growth in natural black olive fermentation

scientific article published on 01 December 2010

Estimation of Minced Pork Microbiological Spoilage through Fourier Transform Infrared and Visible Spectroscopy and Multispectral Vision Technology

scientific article published on 01 July 2019

Evaluating the probiotic potential and technological characteristics of yeasts implicated in cv. Kalamata natural black olive fermentation

scientific article published on 16 February 2018

Evaluation of Fourier transform infrared spectroscopy and multispectral imaging as means of estimating the microbiological spoilage of farmed sea bream

scientific article published on 03 November 2018

Exploring microbial communities of Spanish-style green table olives of Conservolea and Halkidiki cultivars during modified atmosphere packaging in multi-layered pouches through culture-dependent techniques and metataxonomic analysis

scientific article published in 2022

Fate of Escherichia coli O157:H7, Salmonella Enteritidis and Listeria monocytogenes during storage of fermented green table olives in brine.

scientific article published on 18 April 2013

Growth of Listeria monocytogenes in pasteurized vanilla cream pudding as affected by storage temperature and the presence of cinnamon extract.

scientific article published on 21 November 2017

Image analysis as a mean to model growth of Escherichia coli O157:H7 in gel cassettes

scientific article published in October 2007

Inoculated fermentation of green olives with potential probiotic Lactobacillus pentosus and Lactobacillus plantarum starter cultures isolated from industrially fermented olives.

scientific article published on 9 October 2013

Microbial colonization of naturally black olives during fermentation and associated biochemical activities in the cover brine

scientific article published on 01 January 2002

Microbiological and biochemical profile of cv. Conservolea naturally black olives during controlled fermentation with selected strains of lactic acid bacteria

scientific article

Modelling fungal growth using radial basis function neural networks: the case of the ascomycetous fungus Monascus ruber van Tieghem

scientific article published on 12 April 2007

Modelling the combined effect of temperature, pH and aw on the growth rate of Monascus ruber, a heat-resistant fungus isolated from green table olives

scientific article published in January 2003

Modelling the effect of high pressure on the inactivation kinetics of a pressure-resistant strain of Pediococcus damnosus in phosphate buffer and gilt-head seabream (Sparus aurata).

scientific article published in June 2007

Modelling the effect of temperature and water activity on the growth of two ochratoxigenic strains of Aspergillus carbonarius from Greek wine grapes.

scientific article published in December 2007

Modelling the influence of temperature, water activity and sodium metabisulphite on the growth and OTA production of Aspergillus carbonarius isolated from Greek wine grapes

scientific article published on 30 January 2015

Monitoring the Temporal Expression of Genes Involved in Ochratoxin A Production of Aspergillus carbonarius under the Influence of Temperature and Water Activity

scientific article published on 22 September 2017

Nonthermal pasteurization of fermented green table olives by means of high hydrostatic pressure processing

scientific article

Online Feature Selection for Robust Classification of the Microbiological Quality of Traditional Vanilla Cream by Means of Multispectral Imaging

scientific article published on 20 September 2019

Performance of two potential probiotic Lactobacillus strains from the olive microbiota as starters in the fermentation of heat shocked green olives

scientific article published on 16 November 2013

Potential of a simple HPLC-based approach for the identification of the spoilage status of minced beef stored at various temperatures and packaging systems.

scientific article published on 21 July 2011

Potential of multispectral imaging technology for rapid and non-destructive determination of the microbiological quality of beef filets during aerobic storage

scientific article published on 2 January 2014

Quantification and characterization of microbial biofilm community attached on the surface of fermentation vessels used in green table olive processing

scientific article published on 5 March 2015

Selection of potential probiotic lactic acid bacteria from fermented olives by in vitro tests.

scientific article published on 31 October 2012

Selection of yeasts with multifunctional features for application as starters in natural black table olive processing.

scientific article published on 24 July 2014

Spoilage Potential of Pseudomonas (P. fragi, P. putida) and LAB (Leuconostoc mesenteroides, Lactobacillus sakei) Strains and Their Volatilome Profile During Storage of Sterile Pork Meat Using GC/MS and Data Analytics

scientific article published on 14 May 2020

Survival of food-borne pathogens on natural black table olives after post-processing contamination

scientific article published on 2 January 2013

Survival of potential probiotic lactic acid bacteria on fermented green table olives during packaging in polyethylene pouches at 4 and 20 °C.

scientific article published on 5 September 2015

Temperature-assisted high hydrostatic pressure inactivation of Staphylococcus aureus in a ham model system: evaluation in selective and nonselective medium

scientific article published on 20 February 2008

The dynamics of the HS/SPME-GC/MS as a tool to assess the spoilage of minced beef stored under different packaging and temperature conditions

scientific article published on 30 September 2014

Total antioxidant capacity, total phenolic content and iron and zinc dialyzability in selected Greek varieties of table olives, tomatoes and legumes from conventional and organic farming

scientific article published on 13 January 2015

Unraveling the Microbiota of Natural Black cv. Kalamata Fermented Olives through 16S and ITS Metataxonomic Analysis

scientific article published on 06 May 2020

Use of titanium dioxide (TiO2) photocatalysts as alternative means for Listeria monocytogenes biofilm disinfection in food processing

scientific article published on 10 August 2010

Yeast heterogeneity during spontaneous fermentation of black Conservolea olives in different brine solutions.

scientific article

Ιn Vitro Screening of γ-Aminobutyric Acid and Autoinducer-2 Signalling in Lactic Acid Bacteria Exhibiting Probiotic Potential Isolated from Natural Black Conservolea Olives

scientific article published on 04 December 2019

List of works by Efstathios Z. Panagou

A comparison of artificial neural networks and partial least squares modelling for the rapid detection of the microbial spoilage of beef fillets based on Fourier transform infrared spectral fingerprints

A study on the implications of NaCl reduction in the fermentation profile of Conservolea natural black olives

An in vitro study of Lactobacillus plantarum strains for the presence of plantaricin genes and their potential control of the table olive microbiota

Analysis of thermal processing of table olives using computational fluid dynamics

Biodiversity and ITS-RFLP characterisation of Aspergillus section Nigri isolates in grapes from four traditional grape-producing areas in Greece

Biofilm formation on Conservolea natural black olives during single and combined inoculation with a functional Lactobacillus pentosus starter culture

Candida olivae sp. nov., a novel yeast species from 'Greek-style' black olive fermentation.

Changes in volatile compounds and related biochemical profile during controlled fermentation of cv. Conservolea green olives

Control of Aspergillus carbonarius in grape berries by Lactobacillus plantarum: A phenotypic and gene transcription study.

Data mining derived from food analyses using non-invasive/non-destructive analytical techniques; determination of food authenticity, quality & safety in tandem with computer science disciplines

Differentiation and identification of grape-associated black aspergilli using Fourier transform infrared (FT-IR) spectroscopic analysis of mycelia.

Effect of different brining treatments on the fermentation of cv. Conservolea green olives processed by the Spanish-method

Effect of different marinating conditions on the evolution of spoilage microbiota and metabolomic profile of chicken breast fillets

Effect of interaction between Aspergillus carbonarius and non-ochratoxigenic grape-associated fungal isolates on growth and ochratoxin A production at different water activities and temperatures

Effect of osmotic dehydration of olives as pre-fermentation treatment and partial substitution of sodium chloride by monosodium glutamate in the fermentation profile of Kalamata natural black olives.

Effect of pomegranate based marinades on the microbiological, chemical and sensory quality of chicken meat: A metabolomics approach

Effect of temperature and water activity on growth and ochratoxin A production boundaries of twoAspergillus carbonariusisolates on a simulated grape juice medium

Effect of water activity, temperature, and mixed fungal spore interactions on ochratoxin A production by Aspergillus carbonarius.

Effect of wine-based marinades on the behavior of Salmonella Typhimurium and background flora in beef fillets.

Efficacy of natamycin to control fungal growth in natural black olive fermentation

Estimation of Minced Pork Microbiological Spoilage through Fourier Transform Infrared and Visible Spectroscopy and Multispectral Vision Technology

Evaluating the probiotic potential and technological characteristics of yeasts implicated in cv. Kalamata natural black olive fermentation

Evaluation of Fourier transform infrared spectroscopy and multispectral imaging as means of estimating the microbiological spoilage of farmed sea bream

Exploring microbial communities of Spanish-style green table olives of Conservolea and Halkidiki cultivars during modified atmosphere packaging in multi-layered pouches through culture-dependent techniques and metataxonomic analysis

Fate of Escherichia coli O157:H7, Salmonella Enteritidis and Listeria monocytogenes during storage of fermented green table olives in brine.

Growth of Listeria monocytogenes in pasteurized vanilla cream pudding as affected by storage temperature and the presence of cinnamon extract.

Image analysis as a mean to model growth of Escherichia coli O157:H7 in gel cassettes

Inoculated fermentation of green olives with potential probiotic Lactobacillus pentosus and Lactobacillus plantarum starter cultures isolated from industrially fermented olives.

Microbial colonization of naturally black olives during fermentation and associated biochemical activities in the cover brine

Microbiological and biochemical profile of cv. Conservolea naturally black olives during controlled fermentation with selected strains of lactic acid bacteria

Modelling fungal growth using radial basis function neural networks: the case of the ascomycetous fungus Monascus ruber van Tieghem

Modelling the combined effect of temperature, pH and aw on the growth rate of Monascus ruber, a heat-resistant fungus isolated from green table olives

Modelling the effect of high pressure on the inactivation kinetics of a pressure-resistant strain of Pediococcus damnosus in phosphate buffer and gilt-head seabream (Sparus aurata).

Modelling the effect of temperature and water activity on the growth of two ochratoxigenic strains of Aspergillus carbonarius from Greek wine grapes.

Modelling the influence of temperature, water activity and sodium metabisulphite on the growth and OTA production of Aspergillus carbonarius isolated from Greek wine grapes

Monitoring the Temporal Expression of Genes Involved in Ochratoxin A Production of Aspergillus carbonarius under the Influence of Temperature and Water Activity

Nonthermal pasteurization of fermented green table olives by means of high hydrostatic pressure processing

Online Feature Selection for Robust Classification of the Microbiological Quality of Traditional Vanilla Cream by Means of Multispectral Imaging

Performance of two potential probiotic Lactobacillus strains from the olive microbiota as starters in the fermentation of heat shocked green olives

Potential of a simple HPLC-based approach for the identification of the spoilage status of minced beef stored at various temperatures and packaging systems.

Potential of multispectral imaging technology for rapid and non-destructive determination of the microbiological quality of beef filets during aerobic storage

Quantification and characterization of microbial biofilm community attached on the surface of fermentation vessels used in green table olive processing

Selection of potential probiotic lactic acid bacteria from fermented olives by in vitro tests.

Selection of yeasts with multifunctional features for application as starters in natural black table olive processing.

Spoilage Potential of Pseudomonas (P. fragi, P. putida) and LAB (Leuconostoc mesenteroides, Lactobacillus sakei) Strains and Their Volatilome Profile During Storage of Sterile Pork Meat Using GC/MS and Data Analytics

Survival of food-borne pathogens on natural black table olives after post-processing contamination

Survival of potential probiotic lactic acid bacteria on fermented green table olives during packaging in polyethylene pouches at 4 and 20 °C.

Temperature-assisted high hydrostatic pressure inactivation of Staphylococcus aureus in a ham model system: evaluation in selective and nonselective medium

The dynamics of the HS/SPME-GC/MS as a tool to assess the spoilage of minced beef stored under different packaging and temperature conditions

Total antioxidant capacity, total phenolic content and iron and zinc dialyzability in selected Greek varieties of table olives, tomatoes and legumes from conventional and organic farming

Unraveling the Microbiota of Natural Black cv. Kalamata Fermented Olives through 16S and ITS Metataxonomic Analysis

Use of titanium dioxide (TiO2) photocatalysts as alternative means for Listeria monocytogenes biofilm disinfection in food processing

Yeast heterogeneity during spontaneous fermentation of black Conservolea olives in different brine solutions.

Ιn Vitro Screening of γ-Aminobutyric Acid and Autoinducer-2 Signalling in Lactic Acid Bacteria Exhibiting Probiotic Potential Isolated from Natural Black Conservolea Olives