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Works (6)

Microbial and Physicochemical Status of Raw and Processed Sea Cucumbers from the Hellenic Seawaters

Sustainability
2023-09-08 | Journal article
DOI: 10.3390/su151813467
Contributors: Ioannis S. Boziaris; Dimitrios A. Anagnostopoulos; Foteini F. Parlapani; Faidra Syropoulou; Petros V. Martsikalis; Chrysoula Apostologamvrou; Despoina Kokioumi; Dimitris Vafidis
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Bacterial Communities and Antibiotic Resistance of Potential Pathogens Involved in Food Safety and Public Health in Fish and Water of Lake Karla, Thessaly, Greece

Pathogens
2022-12-05 | Journal article
DOI: 10.3390/pathogens11121473
Contributors: Dimitrios A. Anagnostopoulos; Foteini F. Parlapani; Stamatia Natoudi; Faidra Syropoulou; Maria Kyritsi; Ioannis Vergos; Christos Hadjichristodoulou; Ifigenia Kagalou; Ioannis S. Boziaris
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Microbiota Succession of Whole and Filleted European Sea Bass (Dicentrarchus labrax) during Storage under Aerobic and MAP Conditions via 16S rRNA Gene High-Throughput Sequencing Approach

Microorganisms
2022-09-19 | Journal article
DOI: 10.3390/microorganisms10091870
Contributors: Faidra Syropoulou; Dimitrios A. Anagnostopoulos; Foteini F. Parlapani; Evangelia Karamani; Anastasios Stamatiou; Kostas Tzokas; George-John E. Nychas; Ioannis S. Boziaris
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Volatile Organic Compounds and 16S Metabarcoding in Ice-Stored Red Seabream Pagrus major

Foods
2022-02-24 | Journal article
DOI: 10.3390/foods11050666
Contributors: Dimitrios A. Anagnostopoulos; Foteini F. Parlapani; Athanasios Mallouchos; Aikaterini Angelidou; Faidra Syropoulou; George Minos; Ioannis S. Boziaris
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Spoilage Investigation of Chill Stored Meagre (Argyrosomus regius) Using Modern Microbiological and Analytical Techniques

Foods
2021-12-15 | Journal article
DOI: 10.3390/foods10123109
Contributors: Faidra Syropoulou; Foteini F. Parlapani; Dimitrios A. Anagnostopoulos; Anastasios Stamatiou; Athanasios Mallouchos; Ioannis S. Boziaris
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Primary Processing and Storage Affect the Dominant Microbiota of Fresh and Chill-Stored Sea Bass Products

Foods
2021-03 | Journal article | Author
DOI: 10.3390/foods10030671
Contributors: Faidra Syropoulou; Foteini F. Parlapani; STEFANOS KAKASIS; George-John Nychas; Ioannis S. Boziaris
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Multidisciplinary Digital Publishing Institute
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