All Outputs (4)

Preservation status and microbial communities of vacuum-packed hot smoked rainbow trout fillets (2021)
Journal Article
Ekonomou, S. I., Parlapani, F. F., Kyritsi, M., Hadjichristodoulou, C., & Boziaris, I. S. (2022). Preservation status and microbial communities of vacuum-packed hot smoked rainbow trout fillets. Food Microbiology, 103, 103959. https://doi.org/10.1016/j.fm.2021.103959

Vacuum-packed hot smoked rainbow trout fillets from two different smokehouses of Greece were stored at 2 and 7.9 °C. Microbiological, sensory, and physicochemical changes were monitored. Microbial communities grown on MRS of three different pHs (5.4,... Read More about Preservation status and microbial communities of vacuum-packed hot smoked rainbow trout fillets.

Inhibition of corrosion causing Pseudomonas aeruginosa using plasma-activated water (2021)
Journal Article
Asimakopoulou, E., Εkonomou, S. Ι., Papakonstantinou, P., Doran, O., & Stratakos, A. C. (in press). Inhibition of corrosion causing Pseudomonas aeruginosa using plasma-activated water. Journal of Applied Microbiology, https://doi.org/10.1111/jam.15391

Aims: The cost of Microbiologically Influenced Corrosion (MIC) significantly affects a wide range of sectors. This study aims to assess the efficiency of a novel technology based on the use of plasma-activated water (PAW) in inhibiting corrosion caus... Read More about Inhibition of corrosion causing Pseudomonas aeruginosa using plasma-activated water.

Clean label alternatives in meat products (2021)
Journal Article
Delgado-Pando, G., Ekonomou, S. I., Stratakos, A. C., & Pintado, T. (2021). Clean label alternatives in meat products. Foods, 10(7), 1615. https://doi.org/10.3390/foods10071615

Food authorities have not yet provided a definition for the term “clean label”. However, food producers and consumers frequently use this terminology for food products with few and recognisable ingredients. The meat industry faces important challenge... Read More about Clean label alternatives in meat products.

Non-thermal methods for ensuring the microbiological quality and safety of seafood (2021)
Journal Article
Ekonomou, S. I., & Boziaris, I. S. (2023). Non-thermal methods for ensuring the microbiological quality and safety of seafood. Applied Sciences, 11(2), 833. https://doi.org/10.3390/app11020833

A literature search and systematic review were conducted to present and discuss the most recent research studies for the past twenty years on the application of non-thermal methods for ensuring the microbiological safety and quality of fish and seafo... Read More about Non-thermal methods for ensuring the microbiological quality and safety of seafood.