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1

Incidence and principal sources of Listeria spp. and Listeria monocytogenes contamination in processed meats and a meat processing plant

J. Samelis, J. Metaxopoulos

Journal:

Food Microbiology

Year:

1999

Language:

english

File:

PDF, 214 KB

english, 1999

2

Influence of pH and temperature on growth and bacteriocin production by Leuconostoc mesenteroides L124 and Lactobacillus curvatus L442

M. Mataragas, J. Metaxopoulos, M. Galiotou, E.H. Drosinos

Journal:

Year:

2003

Language:

english

File:

PDF, 181 KB

english, 2003

3

A novel modelling approach for predicting microbial growth in a raw cured meat product stored at 3°C and at 12°C in air

George Aggelis, John Samelis, John Metaxopoulos

Journal:

International Journal of Food Microbiology

Year:

1998

Language:

english

File:

PDF, 459 KB

english, 1998

4

Development of a Predictive Model for Spoilage of Cooked Cured Meat Products and Its Validation Under Constant and Dynamic Temperature Storage Conditions

M. Mataragas, E.H. Drosinos, A. Vaidanis, I. Metaxopoulos

Journal:

Journal of Food Science

Year:

2006

Language:

english

File:

PDF, 777 KB

english, 2006

5

Taxonomic studies on some leuconostoc-like organisms from fermented sausages: description of a new genus Weissella for the Leuconostoc paramesenteroides group of species

M.D. Collins, J. Samelis, J. Metaxopoulos, S. Wallbanks

Journal:

Journal of Applied Microbiology

Year:

1993

Language:

english

File:

PDF, 693 KB

english, 1993

6

Quantification and characterization of microbial populations associated with naturally fermented Greek dry salami

J. Samelis, S. Stavropoulos, A. Kakouri, J. Metaxopoulos

Journal:

Food Microbiology

Year:

1994

File:

PDF, 577 KB

1994

7

Examination of microbiological parameters relevant to the implementation of GHP and HACCP system in Greek meat industry in the production of cooked sausages and cooked cured meat products

J Metaxopoulos, D Kritikos, E.H Drosinos

Journal:

Year:

2003

Language:

english

File:

PDF, 421 KB

english, 2003

8

DIFFERENTIATION OF LACT. SAKE AND LACT. CURVATUS ISOLATED FROM NATURALLY FER- MENTED GREEK DRY SALAMI BY SDS-PAGE OF WHOLE-CELL PROTEINS

J. Samelis, J. Metaxopoulos

Journal:

Journal of Applied Microbiology

Year:

1995

Language:

english

File:

PDF, 152 KB

english, 1995

9

Lipolytic and microbial changes during the natural fermentation and ripening of Greek dry sausages

J. Samelis, G. Aggelis, J. Metaxopoulos

Journal:

Year:

1993

Language:

english

File:

PDF, 711 KB

english, 1993

10

Primary percutaneous coronary intervention of an unprotected left main using mini-crush drug-eluting stents facilitated by intracoronary reteplase

Konstantinos Triantafyllou, Panagiotis Metaxopoulos, Dimitrios Babalis

Journal:

Catheterization and Cardiovascular Interventions

Year:

2011

Language:

english

File:

PDF, 472 KB

english, 2011

11

Pierre Gassendi 1592-1655: An Intellectual Biographyby Howard Jones

Review by: Émile Metaxopoulos

Journal:

Revue d'histoire littéraire de la France

Year:

1984

Language:

french

File:

PDF, 524 KB

french, 1984

12

Characterisation of lactic acid bacteria isolated from naturally fermented Greek dry salami

J. Samelis, F. Maurogenakis, J. Metaxopoulos

Journal:

International Journal of Food Microbiology

Year:

1994

Language:

english

File:

PDF, 979 KB

english, 1994

13

Usefulness of Rapid GC Analysis of Cellular Fatty Acids for Distinguishing Weissella viridescens, Weissella paramesenteroides, Weissella hellenica and some Non-identifiable, Arginine-negative Weissella Strains of Meat Origin

John Samelis, John Rementzis, Effie Tsakalidou, John Metaxopoulos

Journal:

Systematic and Applied Microbiology

Year:

1998

Language:

english

File:

PDF, 842 KB

english, 1998

14

Phenotypic and technological diversity of lactic acid bacteria and staphylococci isolated from traditionally fermented sausages in Southern Greece

Eleftherios H. Drosinos, Spiros Paramithiotis, George Kolovos, Ioannis Tsikouras, Ioannis Metaxopoulos

Journal:

Food Microbiology

Year:

2007

Language:

english

File:

PDF, 187 KB

english, 2007

15

Atypical Leuconostoc-like Weissella Strains isolated from Meat, Sharing Low Phenotypic Relatedness with the so far Recognized Arginine-negative Weissella spp. as Revealed by SDS-PAGE of Whole Cell Proteins

E. Tsakalidou, J. Samelis, J. Metaxopoulos, G. Kalantzopoulos

Journal:

Systematic and Applied Microbiology

Year:

1997

Language:

english

File:

PDF, 4.40 MB

english, 1997

16

Molecular characterization of Lactobacillus species isolated from naturally fermented sausages produced in Greece, Hungary and Italy

Kalliopi Rantsiou, Eleftherios H. Drosinos, Maria Gialitaki, Rosalinda Urso, Judit Krommer, Judit Gasparik-Reichardt, Szilárd Tóth, Ioannis Metaxopoulos, Giuseppe Comi, Luca Cocolin

Journal:

Food Microbiology

Year:

2005

Language:

english

File:

PDF, 379 KB

english, 2005

17

Sakacin B, a bacteriocin produced by Lactobacillus sake isolated from Greek dry fermented sausages

J. Samelis, Sibel Roller, J. Metaxopoulos

Journal:

Journal of Applied Microbiology

Year:

1994

Language:

english

File:

PDF, 1.55 MB

english, 1994

18

Inhibitory effect of organic acid salts on spoilage flora in culture medium and cured cooked meat products under commercial manufacturing conditions

Eleftherios H. Drosinos, Marios Mataragas, Aikaterini Kampani, Dimitrios Kritikos, Ioannis Metaxopoulos

Journal:

Year:

2006

Language:

english

File:

PDF, 330 KB

english, 2006

19

Production of Italian Dry Salami. I. Initiation of Staphylococcal Growth in Salami Under Commercial Manufacturing Conditions

METAXOPOULOS, J., GENIGEORGIS, C., FANELLI, M. J., FRANTI, C., COSMA, E.

Journal:

Journal of Food Protection

Year:

1981

Language:

english

File:

PDF, 628 KB

english, 1981

20

Differentiation of Lactobacillus sake and Lact. curvatus isolated from naturally fermented Greek dry salami by SDS-PAGE of whole-cell proteins

J. Samelis, Effie Tsakalidou, J. Metaxopoulos, G. Kalantzopoulos

Journal:

Journal of Applied Microbiology

Year:

1995

Language:

english

File:

PDF, 735 KB

english, 1995

21

Use of molecular tools to characterize Lactobacillus spp. isolated from Greek traditional fermented sausages

Kalliopi Rantsiou, Eleftherios H. Drosinos, Maria Gialitaki, Ioannis Metaxopoulos, Giuseppe Comi, Luca Cocolin

Journal:

International Journal of Food Microbiology

Year:

2006

Language:

english

File:

PDF, 693 KB

english, 2006

22

Antagonistic activity of lactic acid bacteria against Listeria monocytogenes in sliced cooked cured pork shoulder stored under vacuum or modified atmosphere at 4±2°C

M. Mataragas, E.H. Drosinos, J. Metaxopoulos

Journal:

Food Microbiology

Year:

2003

Language:

english

File:

PDF, 141 KB

english, 2003

23

Modeling of growth and bacteriocin production by Leuconostoc mesenteroides E131

E.H. Drosinos, M. Mataragas, J. Metaxopoulos

Journal:

Year:

2006

Language:

english

File:

PDF, 265 KB

english, 2006

24

Growth and bacteriocin production kinetics of Leuconostoc mesenteroides E131

E.H. Drosinos, M. Mataragas, P. Nasis, M. Galiotou, J. Metaxopoulos

Journal:

Journal of Applied Microbiology

Year:

2005

Language:

english

File:

PDF, 189 KB

english, 2005

25

Microbial interaction in cooked cured meat products under vacuum or modified atmosphere at 4°C

J. Metaxopoulos, M. Mataragas, E.H. Drosinos

Journal:

Journal of Applied Microbiology

Year:

2002

Language:

english

File:

PDF, 329 KB

english, 2002

26

Stability and safety of traditional Greek salami — a microbiological ecology study

John Samelis, John Metaxopoulos, Maria Vlassi, Aristea Pappa

Journal:

International Journal of Food Microbiology

Year:

1998

Language:

english

File:

PDF, 98 KB

english, 1998

27

Determination of the Growth Limits and Kinetic Behavior of Listeria monocytogenes in a Sliced Cooked Cured Meat Product: Validation of the Predictive Growth Model under Constant and Dynamic Temperature Storage Conditions

MATARAGAS, M., DROSINOS, E. H., SIANA, P., SKANDAMIS, P., METAXOPOULOS, I.

Journal:

Journal of Food Protection

Year:

2006

Language:

english

File:

PDF, 134 KB

english, 2006

28

Evaluation of shelf life of cured, cooked, sliced turkey fillets and cooked pork sausages—‘piroski’—stored under vacuum and modified atmospheres at +4 and +10 °C

Efthimia S Pexara, John Metaxopoulos, Eleftherios H Drosinos

Journal:

Year:

2002

Language:

english

File:

PDF, 271 KB

english, 2002

29

Purification and characterization of curvaticin L442, a bacteriocin produced byLactobacillus curvatusL442

Nia Xiraphi, Marina Georgalaki, Gonzalez Van Driessche, Bart Devreese, Jozef Van Beeumen, Effie Tsakalidou, John Metaxopoulos, Eleftherios H. Drosinos

Journal:

Antonie van Leeuwenhoek

Year:

2006

Language:

english

File:

PDF, 258 KB

english, 2006

30

Evaluation of the extent and type of bacterial contamination at different stages of processing of cooked ham

J. Samelis, A. Kakouri, K.G. Georgiadou, J. Metaxopoulos

Journal:

Journal of Applied Microbiology

Year:

1998

Language:

english

File:

PDF, 213 KB

english, 1998

31

Characterization of two bacteriocins produced byLeuconostoc mesenteroidesL124 andLactobacillus curvatusL442, isolated from dry fermented sausages

M. Mataragas, J. Metaxopoulos, E.H. Drosinos

Journal:

World Journal of Microbiology and Biotechnology

Year:

2002

Language:

english

File:

PDF, 189 KB

english, 2002

32

Production of italian dry salami: effect of starter culture and chemical acidulation on staphylococcal growth in salami under commercial manufacturing conditions

Metaxopoulos, J, Genigeorgis, C, Fanelli, M J, Franti, C, Cosma, E

Journal:

Applied and Environmental Microbiology

Year:

1981

Language:

english

File:

PDF, 1.17 MB

english, 1981

33

Characterization of the microbial flora from a traditional Greek fermented sausage

E.H. Drosinos, M. Mataragas, N. Xiraphi, G. Moschonas, F. Gaitis, J. Metaxopoulos

Journal:

Year:

2005

Language:

english

File:

PDF, 317 KB

english, 2005

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