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The effect of cold atmospheric plasma and linalool nanoemulsions against Escherichia coli O157:H7 and Salmonella on ready-to-eat chicken meat (2021)
Journal Article
González-González, C. R., Labo-Popoola, O., Delgado-Pando, G., Theodoridou, K., Doran, O., & Stratakos, A. C. (2021). The effect of cold atmospheric plasma and linalool nanoemulsions against Escherichia coli O157:H7 and Salmonella on ready-to-eat chicken meat. LWT - Food Science and Technology, 149, https://doi.org/10.1016/j.lwt.2021.111898

In this study, the antimicrobial efficiency of a novel low-voltage piezoelectric direct discharge generated cold plasma (CAP) and linalool-loaded nanoemulsion washing (LW) was assessed against Salmonella and Escherichia coli O157:H7 on ready-to-eat (... Read More about The effect of cold atmospheric plasma and linalool nanoemulsions against Escherichia coli O157:H7 and Salmonella on ready-to-eat chicken meat.

Inactivation of Listeria monocytogenes and Salmonella on stainless steel by a piezoelectric cold atmospheric plasma generator (2021)
Journal Article
Gonzalez-Gonzalez, C. R., Hindle, B. J., Saad, S., & Stratakos, A. C. (2021). Inactivation of Listeria monocytogenes and Salmonella on stainless steel by a piezoelectric cold atmospheric plasma generator. Applied Sciences, 11(8), https://doi.org/10.3390/app11083567

Cold atmospheric pressure plasma (CAP) is a novel non‐thermal technology that is gain-ing increasing importance as a decontamination method. Stainless steel is a widespread food contact surface used in food‐processing environments. In this study, for... Read More about Inactivation of Listeria monocytogenes and Salmonella on stainless steel by a piezoelectric cold atmospheric plasma generator.

Formation of furan in baby food products: Identification and technical challenges (2021)
Journal Article
Javed, F., Shahbaz, H. M., Nawaz, A., Olaimat, A. N., Stratakos, A. C., Wahyono, A., …Park, J. (2021). Formation of furan in baby food products: Identification and technical challenges. Comprehensive Reviews in Food Science and Food Safety, 20(3), 2699-2715. https://doi.org/10.1111/1541-4337.12732

Furan is generally produced during thermal processing of various foods including baked, fried, and roasted food items such as cereal products, coffee, canned, and jarred prepared foods as well as in baby foods. Furan is a toxic and carcinogenic compo... Read More about Formation of furan in baby food products: Identification and technical challenges.

3D scaffolds in the treatment of diabetic foot ulcers: New trends vs conventional approaches (2021)
Journal Article
Glover, K., Ch. Stratakos, A., Varadi, A., & Lamprou, D. A. (2021). 3D scaffolds in the treatment of diabetic foot ulcers: New trends vs conventional approaches. International Journal of Pharmaceutics, 599, https://doi.org/10.1016/j.ijpharm.2021.120423

Diabetic foot ulcer (DFU) is a serious complication of diabetes mellitus, affecting roughly 25% of diabetic patients and resulting in lower limb amputation in over 70% of known cases. In addition to the devastating physiological consequences of DFU a... Read More about 3D scaffolds in the treatment of diabetic foot ulcers: New trends vs conventional approaches.