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Author
6
Savvaidis, I. N.
3
Balamatsia, C. C.
3
Paleologos, E. K.
3
Patsias, A.
2
Badeka, A.
2
Chouliara, I.
2
Goulas, A. E.
1
Ntzimani, A. G.
1
Pantazi, D.
1
Papavergou, A.
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6
spoilage
5
packaging
5
quality
4
poultry meat
4
selective medium
4
vacuum
3
products
3
temperature
2
amines
2
biochemical analysis
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2008
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2005
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ΑΠΟΘΕΤΗΡΙΟ "ΟΛΥΜΠΙΑΣ"
Σχολή Θετικών Επιστημών
Τμήμα Μαθηματικών
Τμήμα Μηχανικών Επιστήμης Υλικών
Τμήμα Μηχανικών Ηλεκτρονικών Υπολογιστών και Πληροφορικής
Τμήμα Φυσικής
Τμήμα Χημείας
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Formation of biogenic amines and relation to microbial flora and sensory changes in smoked turkey breast fillets stored under various packaging conditions at 4 degrees C (Journal article)
Shelf-life of a chilled precooked chicken product stored in air and under modified atmospheres: microbiological, chemical, sensory attributes (Journal article)
Shelf-life of chilled fresh Mediterranean swordfish (Xiphias gladius) stored under various packaging conditions: Microbiological, biochemical and sensory attributes (Journal article)
Correlation between microbial flora, sensory changes and biogenic amines formation in fresh chicken meat stored aerobically or under modified atmosphere packaging at 4 degrees C: possible role of biogenic amines as spoilage indicators (Journal article)
Effect of low-dose radiation on microbiological, chemical, and sensory characteristics of chicken meat stored aerobically at 4 degrees C (Journal article)
Effect of modified atmosphere packaging and vacuum packaging on the shelf-life of refrigerated chub mackerel (Scomber japonicus): biochemical and sensory attributes (Journal article)
Possible role of volatile amines as quality-indicating metabolites in modified atmosphere-packaged chicken fillets: Correlation with microbiological and sensory attributes (Journal article)
Relation of biogenic amines to microbial and sensory changes of precooked chicken meat stored aerobically and under modified atmosphere packaging at 4 degrees C (Journal article)
Effect of salting and smoking-method on the keeping quality of chub mackerel (Scomber japonicus): biochemical and sensory attributes (Journal article)