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Editorial: Microbial communities in fermented products: current knowledge and future prospects.
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- Frontiers in Microbiology, 2024, p. 01, doi. 10.3389/fmicb.2024.1408480
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- Article
New Insights into the Production of Assyrtiko Wines from the Volcanic Terroir of Santorini Island Using Lachancea thermotolerans.
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- Microorganisms, 2024, v. 12, n. 4, p. 786, doi. 10.3390/microorganisms12040786
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- Article
Fermented Beverages Revisited: From Terroir to Customized Functional Products.
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- Fermentation (Basel), 2024, v. 10, n. 2, p. 74, doi. 10.3390/fermentation10020074
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- Article
Fermented Beverages Revisited: From Terroir to Customized Functional Products.
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- Fermentation (Basel), 2024, v. 10, n. 1, p. 57, doi. 10.3390/fermentation10010057
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- Article
Preserving Microbial Biodiversity: The Case of Food-Associated Microorganisms.
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- Ecologies, 2023, v. 4, n. 3, p. 521, doi. 10.3390/ecologies4030034
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- Article
Biogenic amines in fresh fish and fishery products and emerging control.
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- Aquaculture & Fisheries (2096-1758), 2023, v. 8, n. 4, p. 431, doi. 10.1016/j.aaf.2021.02.001
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- Article
Influence of Saccharomyces pastorianus and Saccharomyces bayanus Inoculation Ratio to Oenological Characteristics of Sauvignon Blanc Wine.
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- Applied Sciences (2076-3417), 2023, v. 13, n. 6, p. 3393, doi. 10.3390/app13063393
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- Article
Special Issue 'Food Fermentations: Microorganisms in Food Production and Preservation': Editorial.
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- 2023
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- Editorial
Comparative Genomic Analysis Reveals the Functional Traits and Safety Status of Lactic Acid Bacteria Retrieved from Artisanal Cheeses and Raw Sheep Milk.
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- Foods, 2023, v. 12, n. 3, p. 599, doi. 10.3390/foods12030599
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- Article
Molecular Targets for Foodborne Pathogenic Bacteria Detection.
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- Pathogens, 2023, v. 12, n. 1, p. 104, doi. 10.3390/pathogens12010104
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- Article
Functional and Safety Characterization of Weissella paramesenteroides Strains Isolated from Dairy Products through Whole-Genome Sequencing and Comparative Genomics.
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- Dairy, 2022, v. 3, n. 4, p. 799, doi. 10.3390/dairy3040055
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- Article
Whole-Genome Sequencing and Comparative Genomic Analysis of Enterococcus spp. Isolated from Dairy Products: Genomic Diversity, Functional Characteristics, and Pathogenic Potential.
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- Applied Sciences (2076-3417), 2022, v. 12, n. 19, p. 9620, doi. 10.3390/app12199620
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- Article
Malolactic Fermentation—Theoretical Advances and Practical Considerations.
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- Fermentation (Basel), 2022, v. 8, n. 10, p. 521, doi. 10.3390/fermentation8100521
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- Publication type:
- Article
Effect of Saccharomyces cerevisiae and Saccharomyces pastorianus Co-Inoculation on Alcoholic Fermentation Behavior and Aromatic Profile of Sauvignon Blanc Wine.
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- Fermentation (Basel), 2022, v. 8, n. 10, p. 539, doi. 10.3390/fermentation8100539
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- Publication type:
- Article
Evaluation of Malolactic Starters in White and Rosé Winemaking of Moschofilero Wines.
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- Applied Sciences (2076-3417), 2022, v. 12, n. 11, p. 5722, doi. 10.3390/app12115722
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- Article
Effect of Dough-Related Parameters on the Antimold Activity of Wickerhamomyces anomalus Strains and Mold-Free Shelf Life of Bread.
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- Applied Sciences (2076-3417), 2022, v. 12, n. 9, p. N.PAG, doi. 10.3390/app12094506
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- Article
Fate of Bioactive Compounds during Lactic Acid Fermentation of Fruits and Vegetables.
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- Foods, 2022, v. 11, n. 5, p. 733, doi. 10.3390/foods11050733
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- Publication type:
- Article
Microbial Ecology of Sheep Milk, Artisanal Feta, and Kefalograviera Cheeses. Part II: Technological, Safety, and Probiotic Attributes of Lactic Acid Bacteria Isolates.
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- Foods, 2022, v. 11, n. 3, p. 459, doi. 10.3390/foods11030459
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- Publication type:
- Article
A Comparative Genomic and Safety Assessment of Six Lactiplantibacillus plantarum subsp. argentoratensis Strains Isolated from Spontaneously Fermented Greek Wheat Sourdoughs for Potential Biotechnological Application.
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- International Journal of Molecular Sciences, 2022, v. 23, n. 5, p. 2487, doi. 10.3390/ijms23052487
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- Article
Towards Recreation of Food Commodities Based on Ancient Texts; The Case of Avyrtake.
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- Applied Sciences (2076-3417), 2022, v. 12, n. 3, p. 1697, doi. 10.3390/app12031697
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- Publication type:
- Article
Microbial Ecology of Artisanal Feta and Kefalograviera Cheeses, Part I: Bacterial Community and Its Functional Characteristics with Focus on Lactic Acid Bacteria as Determined by Culture-Dependent Methods and Phenotype Microarrays.
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- Microorganisms, 2022, v. 10, n. 1, p. 161, doi. 10.3390/microorganisms10010161
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- Publication type:
- Article
The Effect of Incubation Temperature, Substrate and Initial pH Value on Plantaricin Activity and the Relative Transcription of pln Genes of Six Sourdough Derived Lactiplantibacillus plantarum Strains.
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- Fermentation (Basel), 2021, v. 7, n. 4, p. 1, doi. 10.3390/fermentation7040320
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- Article
Transcriptomic Response of L. monocytogenes to Co-Culture with S. cerevisiae.
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- Beverages, 2021, v. 7, n. 3, p. 1, doi. 10.3390/beverages7030055
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- Article
Microbiological and physicochemical characterisation of green table olives of Halkidiki and Conservolea varieties processed by the Spanish method on industrial scale.
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- International Journal of Food Science & Technology, 2021, v. 56, n. 8, p. 3845, doi. 10.1111/ijfs.15000
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- Article
Transcription of Listeria monocytogenes Key Virulence Genes on Tomato, Cucumber and Carrot.
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- Applied Sciences (2076-3417), 2021, v. 11, n. 13, p. 5983, doi. 10.3390/app11135983
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- Article
Listeria monocytogenes Serogroup 1/2 Strains Have a Competitive Growth Advantage over Serotype 4b during Refrigerated Storage of an Artificially Contaminated Ready-To-Eat Pork Meat Product.
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- Applied Sciences (2076-3417), 2021, v. 11, n. 13, p. 6096, doi. 10.3390/app11136096
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- Publication type:
- Article
Technological and Safety Attributes of Lactic Acid Bacteria and Yeasts Isolated from Spontaneously Fermented Greek Wheat Sourdoughs.
- Published in:
- Microorganisms, 2021, v. 9, n. 4, p. 671, doi. 10.3390/microorganisms9040671
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- Article
Microbial Profile Antibacterial Properties and Chemical Composition of Raw Donkey Milk.
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- Animals (2076-2615), 2020, v. 10, n. 11, p. 2001, doi. 10.3390/ani10112001
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- Article
Microbial Ecology of Greek Wheat Sourdoughs, Identified by a Culture-Dependent and a Culture-Independent Approach.
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- Foods, 2020, v. 9, n. 11, p. 1603, doi. 10.3390/foods9111603
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- Article
Sugary Kefir: Microbial Identification and Biotechnological Properties.
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- Beverages, 2019, v. 5, n. 4, p. 1, doi. 10.3390/beverages5040061
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- Article
The Sustainability Challenge of Food and Environmental Nanotechnology: Current Status and Imminent Perceptions.
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- International Journal of Environmental Research & Public Health, 2019, v. 16, n. 23, p. 4848, doi. 10.3390/ijerph16234848
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- Publication type:
- Article
Dual Transcriptional Profile of Aspergillus flavus during Co-Culture with Listeria monocytogenes and Aflatoxin B1 Production: A Pathogen–Pathogen Interaction.
- Published in:
- Pathogens, 2019, v. 8, n. 4, p. 198, doi. 10.3390/pathogens8040198
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- Publication type:
- Article
Evaluation of Plantaricin Genes Expression During Fermentation of Raphanus sativus Roots with a Plantaricin-Producing Lactobacillus plantarum Starter.
- Published in:
- Current Microbiology, 2019, v. 76, n. 7, p. 909, doi. 10.1007/s00284-019-01708-6
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- Article
Genetic Analysis of the Listeria Pathogenicity Island 1 of Listeria monocytogenes 1/2a and 4b Isolates.
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- Current Microbiology, 2018, v. 75, n. 7, p. 857, doi. 10.1007/s00284-018-1458-4
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- Article
Effect of Different Conditions on Listeria monocytogenes Biofilm Formation and Removal.
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- Czech Journal of Food Sciences, 2018, v. 36, n. 3, p. 208, doi. 10.17221/199/2017-CJFS
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- Article
Editorial: Application of Nanotechnology in Food Science and Food Microbiology.
- Published in:
- Frontiers in Microbiology, 2018, p. 1, doi. 10.3389/fmicb.2018.00714
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- Publication type:
- Article
Evolution of Yeast Consortia during the Fermentation of Kalamata Natural Black Olives upon Two Initial Acidification Treatments.
- Published in:
- Frontiers in Microbiology, 2018, p. 1, doi. 10.3389/fmicb.2017.02673
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- Publication type:
- Article
Lactic acid bacteria population dynamics during spontaneous fermentation of radish ( Raphanus sativus L.) roots in brine.
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- World Journal of Microbiology & Biotechnology, 2017, v. 33, n. 6, p. 1, doi. 10.1007/s11274-017-2276-8
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- Publication type:
- Article
Effect of Rocket (Eruca sativa) Extract on MRSA Growth and Proteome: Metabolic Adjustments in Plant-Based Media.
- Published in:
- Frontiers in Microbiology, 2017, v. 8, p. 1, doi. 10.3389/fmicb.2017.00782
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- Publication type:
- Article
Microbial oil production from various carbon sources by newly isolated oleaginous yeasts.
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- Engineering in Life Sciences, 2017, v. 17, n. 3, p. 333, doi. 10.1002/elsc.201500153
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- Publication type:
- Article
Kimchi and Other Widely Consumed Traditional Fermented Foods of Korea: A Review.
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- Frontiers in Microbiology, 2016, p. 1, doi. 10.3389/fmicb.2016.01493
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- Publication type:
- Article
Effect of sulfur dioxide addition in wild yeast population dynamics and polyphenolic composition during spontaneous red wine fermentation from Vitis vinifera cultivar Agiorgitiko.
- Published in:
- European Food Research & Technology, 2014, v. 239, n. 6, p. 1067, doi. 10.1007/s00217-014-2303-z
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- Article
Microbial population dynamics during spontaneous fermentation of Asparagus officinalis L. young sprouts.
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- European Food Research & Technology, 2014, v. 239, n. 2, p. 297, doi. 10.1007/s00217-014-2222-z
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- Publication type:
- Article
Effect of ripening stage on the development of the microbial community during spontaneous fermentation of green tomatoes.
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- Journal of the Science of Food & Agriculture, 2014, v. 94, n. 8, p. 1600, doi. 10.1002/jsfa.6464
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- Publication type:
- Article
Field study on the microbiological quality of pickles in brine and survival of Salmonella Typhimurium and Listeria monocytogenes during storage at 4 °C.
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- European Food Research & Technology, 2013, v. 236, n. 2, p. 391, doi. 10.1007/s00217-012-1881-x
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- Publication type:
- Article
Screening of bacterial strains capable of converting biodiesel-derived raw glycerol into 1,3-propanediol, 2,3-butanediol and ethanol.
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- Engineering in Life Sciences, 2012, v. 12, n. 1, p. 57, doi. 10.1002/elsc.201100058
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- Publication type:
- Article
Comparative study of spontaneously fermented sourdoughs originating from two regions of Greece: Peloponnesus and Thessaly.
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- European Food Research & Technology, 2010, v. 231, n. 6, p. 883, doi. 10.1007/s00217-010-1345-0
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- Article