Δημοσιεύσεις

1) Δημοσιεύσεις Γ.-Ι. Νυχά

Από την Ίδρυση του εργαστηρίου 1994

In Journals of Science Citation Index

  1. Kakouri, A., & G-J.E Nychas (1994) Storage of poultry meat under modified atmospheres or vacuum packs; possible role of microbial metabolites as indicator of spoilage. Journal of Applied Bacteriology 76, 163-172
  2. Tassou Ch.Ch. & Nychas G-J.E (1994) Inhibition of Staphylococcus aureus by Olive phenolics in broth and in Food Model System. Journal of Food Protection 57, 120-124.
  3. Arkoudelos J.S, & Nychas G-J.E (1995) Comparative studies of the growth of Staphylococcus carnosus with or without glucose. Letters in Applied Microbiology 20, 19-24
  4. Tassou , Ch. Ch & Nychas G-J.E (1995) Inhibition of Salmonella enteritidis by oleuropein in broth and in a model Food system. Letters in Applied Microbiology 20, 120-124
  5. . Tassou, C.C., Drosinos, E.H. & Nychas, G-J.E (1995) Effects of essential oil from mint (Mentha piperita) on Salmonella enteritidis and Listeria monocytogenes in model food systems at 4 and 10EC Journal of Applied Bacteriology78, 593-600
  6. Garcia de Fernando, G.D., Nychas, G-J.E., Peck, M.W., & Ordοnez, J.A. (1995) Growth/ survival of psychrotrophic pathogens on meat packaged under modified atmospheres. International Journal of Food Microbiology28, 221-232
  7. C.C. Tassou, & G.J.E. Nychas (1995) Antimicrobial activity of the essential oil of mastic gum (Pistachia lentiscus var.chia) on Gram-positive and Gram-negative bacteria in broth and in model food system. International Bioteterioration & Biotegradation 36, 411-420.
  8. Nychas G-J.E & Tassou Ch. Ch. (1996) Growth/survival of Salmonella enteritidis on fresh poultry and fish stored with vp/map. Letters in Applied Microbiology 23, 115-119
  9. L ambropoulou, K., Drosinos, El. & Nychas, G-J.E (1996). The effect of the addition of glucose to normal and high pH meat. International Journal of Food Microbiology 30, 281-291
  10. Tassou, C.C., Drosinos, E.H., & Nychas, G-J.E (1996) Inhibition of resident microbial flora and pathogen inocula on cold fresh fish fillets inolive oil, oregano and lemon juice stored under a modified atmosphere or air Journal of Food Protection 59, 31-34
  11. N, Kakiomenou, C.C. Tassou & Nychas,G-J.E (1996) Storage of shredded carrots with modified atmospheres: possible role of microbial metabolites as indicator(s) of spoilage. International Journal of Food Science &Technology31, 359-366
  12. Drosinos, E.& Nychas, G-J.E (1996) Brochothrix thermosphacta, the climax micro-organism on Greek fish tsipoura (Sparus aurata) and gopa (Boops boops) stored under a modified atmosphere at 0-4EC Italian Journal of Food Science & Technology (4), 323-330
  13. C.C. Tassou, E.H. Drosinos & G-J.E. Nychas (1997) Antimicrobial effect of carob (Ceratonia siliqua) extract against food related bacteria in culture media and model food systems. World Journal of Microbiology and Biotechnology 13, 479-481.
  14. Arkoudilos, J., Nychas, G-J. E, & Samaras, F (1997) The occurence of staphylococci in Greek fermented sausages Fleischwirtschaft 77, 571-574
  15. Nychas, G-J.E & Tassou, Ch.Ch (1997) Spoilage process and proteolysis in chicken as noted by HPLC method Journal of Science of Food and Agriculture 74, 199-208
  16. Drosinos, El., Lampropoulou, K., Mitre, El. & Nychas, G-J.E (1997) Attributes of fresh gilt-head seabream (Sparus aurata) fillets treated with potassium sorbate, sodium gluconate and stored under a modified atmosphere at 0+1°C Journal of Applied Microbiology, 83, 569-575
  17. Drosinos, & Nychas, G-J.E. (1997). Production of acetic acid in relation to the content of glucose during storage of gilt-head seabream (Sparus aurata) under modified at 0+1° C Food Research International; 30, 711-717
  18. Kakiomenou, K., Tassou, C. & Nychas, G-J.E (1998) Survival of Salmonella enteritidis adn Listeria monocytogenes on salad vegetables World Journal of Microbiology and Biotechnology 14, 383-387
  19. Koutsoumanis, K. Tassou, C.C., Taoukis, P. & Nychas, G-J.E.(1998) Modelling the effectiveness of a natural antimicrobial on Salmonella enteritidis as a function of concentration, temperature and pH, using conductance measurements Journal of Applied Microbiology 84, 911-918
  20. Koutsoumanis, K., & Nychas, G-J.E. (1999) Chemical and sensory changes associated with microbial flora of Mediterranean boque (Boops boops) stored aerobically at 0, 3, 7 and 10°C. Applied and Environmental Microbiolgogy 65,698-706
  21. Koutsoumanis, K., Lambropoulou, K., & Nychas, G-J., E., (1999) Biogenic and Sensory Changes Associated with the Microbial Flora of Mediterranean gilt‑head seabream (Sparus aurata) stored aerobically at 0, 8, and 15 oC. Journal of Food Protection 62,392-402
  22. Koutsoumanis, K., Lambropoulou, K., & Nychas, G-J. E., (1999) A predictive model for the non-thermal inactivation of Salmonella enteritidis in a Food Model System supplemented with a natural antimicrobial International Journal of Food Microbiology 49, 63-74
  23. Taoukis, P. S. , Koutsoumanis, . K. & Nychas, G-J.E (1999) Use of time-temperature intergrator and predictive modelling for shelf life control of chilled fish under dynamic storage conditions. International Journal of Food Microbiology 53, 21-31
  24. Drosinos, E.H., Tassou, C.C., Kakiomenou, K. & Nychas, G-J.E. (2000) Microbiological, Physico-chemical and Organoleptic attributes of a country tomato salad and fate of Salmonella enteritidis during storage under aerobic or modified atmosphere packaging condition at 4 and 10°C. Food Control 11, 131-135
  25. Skandamis, P., Tsigarida, E. & Nychas G-J.E (2000) Differences in the behavior of oregano essential oil on Salmonella tymphimurium cells in liquid culture and within a gelatin gel. World Journal of Microbiology & Biotechnology 16, 31-35
  26. Tassou,C., Koutsoumanis, K. and Nychas G-J.E. (2000) Modelling the inhibition of Salmonella enteritidis and Staphylococcus aureus and studies on their metabolic activities in Nutrient Broth with and without the addition of mint essential oil. Food Research International 33, 273-280
  27. Skandamis, P. & G-J. E. Nychas (2000) Development and validation of a model predicting the survival of Escherichia coli O157:H7 in home-made eggplant under various temperatures, pH and oregano essential oil concentrations. Applied Environmental Microbiology 66, 1646-1653
  28. Koutsoumanis, K. P., Taoukis, P., Drosinos, E. H, and Nychas G-J.E. (2000) Applicability of an Arrhenius model for the combined effect of temperature and CO2 packaging on the spoilage microflora of fish Applied Environemental Microbiology , 66, 3528-3534
  29. Koutsoumanis, K. & Nychas, G-J. E (2000) Application of a Systematic Experimental Procedure in Order to Develop a Microbial Model for Rapid Fish Shelf Life Predictions. International Journal of Food Microbiology 60, 171-184
  30. Tsigarida, E., Skandamis, P., & Nychas, G-J.E (2000) Behaviour of Listeria monocytogenes and autochthonous flora on meat stored under aerobic, vacuum and modified atmosphere packaging conditions with or without the presence of oregano essential oil at 5°C. Journal of Applied Microbiology 89, 901-909
  31. Davies, A.R., Capell, C.C., Jehanno, D., Nychas, G-J.E. & Kirby, R.M. (2001) Incidence of foodborne pathogens on European fish. Food Control 12, 67-71
  32. Skandamis, P., Koutsoumanis, K., Fasseas, K & G-J. E., Nychas (2001) Evaluation of the inhibitory effect of oregano essential oil on Escherichia coli O157:H7, in broth culture with or without EDTA, using viable counts, turbidity and impedance Italian Journal of Food Science & Technology 13, 65-75
  33. Spyropoulou, K.E, Chorianopoulos., N.G, Skandamis, P. N, and Nychas, G-J. (2001)Control of Escherichia coli O157:H7 during the fermentation of Spanish-style green table olives (conservolea variety) supplemented with different carbon sources. International Journal of Food Microbiology 66, 3-11
  34. Tsigarida, Ε and Nychas, G-J.E. (2001) Ecophysiological attributes of Lactobacillus sp. and Pseudomonas sp. on sterile beef fillets in relation to storage temperature and film permeability. Journal of Applied Microbiology 90, 696-705
  35. Lambert, R.J.W., Skandamis, P., Coote, P.J., & Nychas, G-J.E. (2001), A study of the minimum inhibitory concentration and mode of action or oregano essential oil, thymol and carvacrol. Journal of Applied Microbiology 91, 453-462
  36. Tryfinopoulou, P., Drosinos, E., & Nychas, G-J.E (2001) Performance of the Pseudomonas CFC selective medium in the fish storage ecosystems Journal of Microbiological Methods 47, 243-247
  37. G iannakourou M., K. Koutsoumanis , G.J.E. Nychas and P. S. Taoukis (2001) Development and assessment of an intelligent Shelf life Desicion System (SLDS) for quality optimization of the food chill chain. Journal of Food Protection 64, 1051-1057
  38. Kirby, R., DaSilva, M., Capel, C., Vaz-Pires, P., Gibbs, P., Davies, A., Jehanno, D., Thuault, D., Nychas, G., and Luten, J. (2001) Note. Reaction of bacteria associated with fish spoilage to chemical and physical stress. Food Science & Technology International 7, 405-410
  39. Skandamis, P. & Nychas, G-J, E. (2001) Effect of oregano essential oil on microbiological and physicochemical attributes of mince meat stored in air and modified atmospheres Journal ofApplied Microbiology91, 1011-1022
  40. Skandamis, P., Tsigarida, E., & Nychas, G-J.E (2002) The effect of oregano essential oil on survival/death of Salmonella typhimurium in meat stored at 5°C under aerobic, vp/map conditions Food Microbiology 19,97-103
  41. Tryfinopoulou, P. , Tsakalidou E. & Nychas, G-J.E (2002) Characterization of Pseudomonas spp. associated with spoilage of gilt-head sea-bream fish stored under various storage conditions. Applied Environemntal Microbiology 68, 65-72
  42. Panagou, E., Katsaboxakis, C., & Nychas G-J.E., (2002) Heat resistance of Monascus rubber ascospores isolated from thermally processed green olives of Consevolia variety” International Journal of Food Microbiology 76, 11-18
  43. Koutsoumanis, M. Giannakourou, P. S. Taoukis, and G.J.E. Nychas (2002) Application of SLDs (Shelf life Decision system) to marine cultured fish quality. International Journal of Food Microbiology 73, 375-382
  44. Nychas, G-J.E., Panagou, E., M. L Parker, Waldron, K.W. & Tassou, C.C. (2002) Microbial colonization of naturally-black olives during fermentation and associated biochemical activities in the cover brine. Letters in Applied Microbiology 34, 173-177
  45. Skandamis, P.N. & Nychas, G-J. E., (2002) Preservation of fresh meat with active and modified atmosphere packaging conditions International Journal of Food Microbiology 79,35-46
  46. Panagou, E., Skandamis, P., & Nychas, G-J.E. (2003) Modelling the combined effect of temperature pH, and NaCl concentration on the growth rate of Monascus rubber, a heat resistant fungus isolated from green table olives . Journal of Applied Microbiology 94,146
  47. Skandamis, P., N. & Nychas, G-J.E., (2003) Modelling the microbial interaction and the death of Escherichia coli O157:H7 during the fermentation of Spanish-style green table olives. Journal of Food Protection 66, 1166-1175
  48. Tassou, C.C., Lambropoulou, K. & Nychas, G-J.,E (2003) Effect of pre-storage treatments and storage conditions on the survival of Salmonella Enteritidis PT4 and Listeria monocytogenes on fresh marine and freshwater aquaculture fish Journal of Food Protection 67, 193
  49. E. Tsigarida, I. S. Boziaris and G-J, E. Nychas (2003) Bacterial synergism or antagonism in a Gel Cassette system. Applied Environmental Microbiology 69,7204
  50. Koutsoumanis, K., P. S. Taoukis and G-J.E. Nychas (2004) Development of a Safety Monitoring and Assurance System (SMAS) for chilled food products; International Journal of Food Microbiology in press
  51. Chorianopoulos, N.G., I.S. Boziaris, Stamatiou A., and G.-J.E. Nychas (2005) Microbiological and physicochemical attributes of fermentation of Spanish-style green table olives of Greek variety conservolea, unheated and pasteurized, using different strains of Lactobacillus plantarum and supplemented with different sugar sources and levels. Food Microbiology 22, 117
  52. E.Z. Panagou, P.N. Scandamis and G-J.E. Nychas (2005) The use of gradient plates to study the combined effect of temperature, pH and NaCl concentration on the growth of Monascus ruber van Tieghem, an ascomycetes fungus isolated from green table olives. (Applied Environmental Microbiology – 71, 392
  53. Proestos, Chorianopoulos, Komaitis, M> & Nychas G-J. E (2005) RP-HPLC analysis of the phenolic compounds of plant extracts. Investigation of their antioxidant capacity and antimicrobial activity J. Agric. Food Chem 53, 1190-1195
  54. Chorianopoulos, N. Kalpoutzanis, E., Aligiannis, N., Mitaku, S., Nychas G-J. & Haroutounian , S.A. (2005) Essential oils of Satureja, Origanum, and thymus species: Chemical composition and antibacterial activities against foodborne pathogens Journal of Agricultural and Food Chemistry 52, 8261
  55. Giannakourou, M.C., K. Koutsoumanis, G-J. E Nychas and P.S Taoukis (2005) modelling and reduction of risk of fresh pork products with smas: a tti-based chill chain management system. Model-It (Acta Holticutarae) http://www.model-it-2005.be/ (in Press)
  56. Gianakourou, M.C., Koutsoumanis, K., G-J.E., Nychas, & Taoukis, P., (2005) Field evaluation of the application of time temperature integrators for monitoring fish quality in the chill chain. International Journal of Food Microbiology (in press)
  57. Proestos, C., Boziaris, I. , Nychas G-J.E, Komaitis M., (2005) Analysis of falvoinoids and phenolics acids in Greek aromatic plants: Investigetation of their antioxidant capacity and antimicrobial activity Food Chemistry (corrected proofs)
  58. E. Giaouris, N. Chorianopoulos and G.-J. E. Nychas (2005) Application of a novel method to study the effect of temperature, pH and water activity on biofilm formation by Salmonella enterica Enteritidis PT4 on stainless steel surfaces (J Food Prot accepted)

    In Book Chapters (invited articles)

  59. Nychas G.J.E (1994) "Modified Atmosphere Packaging of Meats" In: Minimal Processing of Foods and Process optimization, An Interface.pp.417-436 Eds R.P. Singh, F.A.R Oliveira, CRC Press, London
  60. Nychas G.J.E (1995) Chapter 4; Natural Antimicrobials from plants. In: New Methods of Food Preservation, Ed G.W. Gould,pp. 58-89, Blackie Academic
  61. Nychas, G.J.E, Drosinos, E. & Board, R.G (1998) Chapter 9; Chemical changes in stored meat - In The Microbiology of Meat and Poultry (eds. R.G Board & A.R Davies) Chapman & Hall, pp.288-326
  62. Nychas, G.J.E & Tassou, C.C (2000) Preservatives: Traditional Preservatives - oils and spices pp.1717-1722 In; Encyclopedia of Food Microbiology (Eds R. Robisnson, C. Batt and P. Patel) Academic Press, London
  63. Nychas, G.J.E, & Drosinos, E. (2000) Meat and poultry spoilage pp. 1253-1259 In; Encyclopedia of Food Microbiology (Eds R. Robinson, C. Batt and P. Patel) Academic Press, London
  64. Nychas, G-J.E, Tassou, C.C & Skandamis, P., (2003) Antimicrobials from herbs and spices (eds Roller, S.) in “Natural antimicrobials for the minimal processing of foods” Woodhead Publishers
  65. Tassou, C.C, Skandamis, P., & Nychas, G-J.E (2004) Application of the essential oils in the food industry (eds K. V. Peter.) in “ Handbook of herbs and spices Volume 2, ” Woodhead Publishers pp. 21-40
  66. Skandamis, P., & Nychas, G-J.E. (2004) Fresh meat spoilage and modified atmosphere packaging (MAP) In Raw Material safety: Meat Woodhead Publishers
  67. Nychas, G-J. E., Skand amis, P.N., and Tsigarida, E.T. (2004) The behaviour of pathogens in poultry in modified atmosphere packaging (MAP) In Ed Mead Woodhead Publishers
  68. Nychas G-J.E , Taoukis, P & Gianakourou, (2004) Monitoring and Control of the Cold Chain to include effect of temperature abuse, temperature limits, and TTIs. I n "Handbook of Frozen Food processing and Packaging" (ed Da-Wen Sun) Marcel Dekker, Inc., USA .

    Proceedings (with reviewers)
    International

  69. A. Kakouri, Drosinos, El. & Nychas G.J.E (1995) Storage of Mediterranean fresh fish (Boops boops, and Sparus aurata) under modified atmospheres or vacuum at 3 and 10°C In: Development in Food Science 38; Seafood from producer to Consumer, Integrated Approach to Quality. Eds. J.B. Luten, T. Borresen and J. Oehlenschlager. Amsterdam, Elsevier pp. 171-178
  70. Taoukis, P.S., Koutsoumanis, K. & Nychas G-J.E (1997) Modelling of spoilage microflora of boque (Boops boops) as a basis for chilled distribution monitoring with time-temperature indicators. Proceedings of the International Conferences “Predictive microbiology applied to chilled food preservation” 16-18 June, 1997 Quimper , France , pp.316-326
  71. Taoukis, P., Koutsoumanis, K., K. Lambropoulou, & Nychas, G-J. E., (1997) Modelling Brochothrix thermosphacta as spoilage predictor of tsipoura fish: effect of growth parameters in model broth, fish juice and fish tissue, Proceedings of the International Conference held in Budapest “Food Quality” 25-28 August 1996; COST ACTION 914 Proceedings on Predictive modeling of microbial growth and survival in foods pp.197-203
  72. Koutsoumanis, K., Taoukis, P.S., C. Tassou, C.C and Nychas G-J.E (1997) Predictive modelling of the growth of Salmonella enteritidis; the effect of temperature initail pH and oleuropein concentration. Proceedings of the International Conferences “Predictive microbiology applied to chilled food preservation” 16-18 June, 1997 Quimper France , pp. 113-119
  73. Koutsoumanis, K., Lampropoulou, K., Taoukis, P., Nychas G-J.E (1998) Modelling the effect of oregano (Origanum vulgare) essential oil on the death survival of Salmonella enteritidis in homemade taramasalad. In International Symposium Wageningen, 29/11-2/12 1998 “Applications of Modelling as an innovative technology in Agri-Food Chain”pp.171-178.
  74. Koutsoumanis, K., Taoukis, P., Drosinos, E.H., and Nychas, G-J.E. (1998) Lactic acid bacteria and Brochothrix thermosphacta- the dominant spoilage microflora of Mediteranean seafish stored under modified atmosphere packaging conditions. In Proceedings of the Final Meeting of the concerted action - Evaluation of Fish Freshness AMethods to determine the freshness of fish in research and industry (eds Olafsdottir, G., Luten.J., Dalgaard, P., Careche, M., Verrez-Begnis, E., Martinsdottir,E., Heia, K.). International Institute of Refrigeration pp. 158-165 K.
  75. Koutsoumanis, M. Giannakourou, P. S. Taoukis, and G.J.E. Nychas (2000) Application of SLDs (Shelf life Decision system) to marine cultured fish quality. Louven , Belgium , 2000 Sept. 3 rd International Conferrence on Predictive Microbiology (extended abstract)
  76. Giannakourou, Μ ., K. Koutsoumanis, G.J.E. Nychas and P. S. Taoukis (2000) Predictive modelling as the basis for development of an intelligent shelf life decision system (SLDS) for chill chain optimisation Louven, Belgium, 2000 Sept. 3 rd International Conferrence on Predictive Microbiology (extended abstract)
  77. Tryfinopoulou, P., and Nychas, G-J. E. (2001) Microbial interaction among Pseudomonas sp., Shewanella putrefaciens and Brochothrix thermosphacta, in fish model system stored aerobically at 5 and 10° C In Microbiologia Balkanica 2001, 2 nd Balkan, Conferenece of Microbiology, Thessaloniki, November 22-24 2001 (extended abstract)
  78. K outsoumanis, K., and Nychas, G-J.E (2001) Predictive microbiology as mean to control quality of fish products In Microbiologia Balkanica 2001, 2 nd Balkan, Conferenece of Microbiology, Thessaloniki , November 22-24 2001 (extended abstract)
  79. Koutsoumanis, K., Taoukis, P., & Nychas G-J.E. (2003) Development of a safety monitoring and assurance system (SMAS) for chilled food products In Proceedings of 4 th International Conference held in Quimper France June 15-19 2003 pp. 244-246
  80. Chorianopoulos, N., Skandamis, P.N., and Nychas, G.J.E (2003) Use of predictive modeling to describe the survival of Listeria monocytogenes in fermentation of green table olives In Proceedings of 4 th International Conference held in Quimper France June 15-19 2003 pp. 188
  81. Skandamis, P.N., Chorianopoulos, N. Iliopoulos , V., Tsigarida, E. and Nychas, G-J. E. (2003) Modelling the effect of temperature and CO2 packaging on spoilage of fresh meat In Proceedings of 4th International Conference held in Quimper France June 15-19 2003 p. 153
  82. Panagou, E., Skandamis, P.N. and Nychas, G-J. E (2003).A study on the kinetics of Monascus ruber, a spoilage fungus of fermented olives In Proceedings of 4 th International Conference held in Quimper France June 15-19 2003 p. 154
  83. K. Koutsoumanis, P. S. Taoukis and G-J.E. Nychas (2003) Application of a Safety Monitoring and Assurance System (SMAS) for minimizing the risk of listeriosis of cooked ham In JOURNAL OF FOOD PROT
  84. Koutsoumanis, K., P. S. Taoukis and G-J.E. Nychas (2003) Application of a Safety Monitoring and Assurance System (SMAS) for minimizing the risk of listeriosis of cooked ham
  85. Varzakis, E., P. N. Skandamis, and G. J. E. Nychas, (2003) Applicability of Image Analysis in Modeling of Bacterial Growth
  86. Panagou,E.Z, P. N. Scandamis and G -J. E. Nychas, (2003) The Use of Gradient Plates to Study the Combined Effect of Temperature, pH and NaCl Concentration on the Growth of Monascus ruber van Tieghem,an Ascomycetes Fungus Isolated from Green Table Olives –
  87. Skandamis, P.N V. Iliopoulos, N. Chorianopoulos, E. Tsigarida, and G-J. E. Nychas, (2003) Predictive Modeling of Spoilage of Fresh Meat: The Effect of Temperature and Modified Atmosphere Packaging
  88. Skandamis – P. N., Chorianopoulos, and G-J. E. Nychas, (2003) A Dynamic Model for Inactivation of Listeria monocytogenes during Fermentation of Green Table Olives
  89. Petros S. Taoukis, K. Koutsoumanis, H. Domvridou, and G-J. E Nychas (2003) Field assessment of the applicability of Time Temperature Integrators (TTI) as quality monitors of chilled fish In Insti food techn
  90.  

2) Δημοσιεύσεις Μαρίας Γαλιώτου

α. Διεθνή Περιοδικά με κριτές
  1. B . J . Macris and M . Galiotou - Panayotou (1986) Enhanced cellobiohydrolase production from Aspergillus ustus and Trichoderma harzianum Enzyme and Microbial Technology 8, 141-144
  2. M. Galiotou-Panayotou and B.J. Makris (1986) Degradation of condensed tannins by Calvatia giganteanApplied Microbiology and Biotechnology 23, 502-506
  3. D. Kekos, M. Galiotou-Panayotou and B.J. Makris (1987) Some nutritional factors affecting α -amylase production by Calvatia gigantean Applied Microbiology and Biotechnology 26: 527-530
  4. B.J. Macris, D. Kekos, X. Evangelidou, M. Galiotou-Panayotou and P. Rodis (1987) Solid state fermentation of straw with Neurospora crassa for CMCase and β-glucosidase production Biotechnology Letters 9 , 661-664
  5. M. Galiotou-Panayotou, P. Rodis, B.J. Macris and D. Stathakos (1988) Purification of a novel enzyme involved in catechin degradation by Calvatia gigantean Applied Microbiology and Biotechnology 28 , 543-545
  6. J. Komninos, D. Kekos, M. Galiotou-Panayotou, B.J. Macris (1988) Tannin-Resistant α-Amylase from Calvatia giganteaBiotechnology and Bioengineering 32, 339-341
  7. M . Galiotou - Panayotou , P . Rodis and M . Kapantai (1993) Enhanced polygalacturonase production by Aspergillus niger NRRL -364 grown on supplemented citrus pectin Letters in applied Microbiology , 17, 145-148
  8. M . Galiotou - Panayotou , M . Kapantai , O . Kalantzi (1997) Growth conditions of Aspergillus sp. ATHUM-3482 for polygalacturonase production Applied Microbiology and Biotechnology 47, 425-429
  9. Maria Galiotou-Panayotou, Ourania Kalantzi and George Aggelis (1998) Modelling of simultaneous production of polygalacturonase and exopolysaccharide by Aureobasidium pullulans ATHUM 2915 Antonie van Leeuwenhoek 73:155-162.
  10. Nicholaos B. Kyriakidis, Maria Galiotou-Panayotou, Anastasia Stavropoulou and Panagiotis Athanasopoulos(1998) Increase in phytase activity and decrease in phytate during germination of four common legumes Biotechnology Letters 20, 475-478
  11. M. Mataragas, J. Metaxopoulos, M. Galiotou, E.H. Drosinos (2003) Influence of pH and temperature on growth and bacteriocin production by Leuconostoc mesenteroides L124 and Lactobacillus curvatus L442 Meat Science 64(3) 265- 271
β. Άρθρα ανασκόπησης σε βιβλία με κριτές
  1. M. Galiotou-Panayotou, P. Rodis, D. Kekos and B.J. Macris (1990) “Calvatia gigantea, a potential candidate for the utilization of carbon sources containing toxic levels of tannins”. Engineering and Food, Advanced Processes. Spiess W.E.L. and Schubert H (eds). Elsevier Applied Science , London . Volume 3, pp 693-698.
γ. Ανακοινώσεις σε διεθνή συνέδρια με κριτές
  1. B.J. Macris, D. Kekos and M. Galiotou-Panayotou (1987) “Upgrading of toxic phenolic carbon sources to biotechnological products with Calvatia gigantea”. 4th European Congress on Biotechnology. Amsterdam June 14-19. Proc., Volume 2, pp 91.
  2. M. Galiotou-Panayotou, P. Rodis, D. Kekos and B.J. Macris (1989) “Calvatia gigantea, a potential candidate for the utilization of carbon sources containing toxic levels of tannins” 5 th International Congress on Engineering and Food. Cologne , Federal Republic of Germany, may 28-June 3. Αbstracts of papers, pp 131.
  3. M. Galiotou-Panayotou, M. Kapantai and P. Rodis (1991) “Enhanced polygalacturonase production by Aspergillus niger grown on pectic substances”. 8 th World Congress of Food Science and Technology. Toronto , Canada , September 29-October 4.
  4. M. Galiotou-Panayotou, B. Sivilias (1992) “Production of extracellular polygalacturonase by Penicillium sp-1 grown on pectic substances”. International Food Technology Exposition & Conference. The Hague , The Netherlands , November 15-18.
  5. P. Rodis, M. Galiotou-Panayotou, N. Proxenia (1992) “Characterization of an extracellular polygalacturonase secreted by Aspergillus niger ”. International Food Technology Exposition & Conference. The Hague , The Netherlands , November 15-18.
  6. M. Galiotou-Panayotou, O. Kalantzi, M. Kapantai, B. Sivilias (1993) “Screening of fungi for pectin-degrading enzymes production using citrus pectin as sole carbon source”. Sixth European Congress on Biotechnology. Firenze , Italy , June 13-17. Abstract Books, Volume 3, TH 106.
  7. M. Galiotou-Panayotou, D. Paterakis (1995) “Effect of some growth factors on polygalacturonase production by Aureobasidium pullulans”. 9 th World Congress of Food Science and Technology. Budapest , Hungary , July 30-August 4.
  8. M. Galiotou-Panayotou, O. Κalantzi, S. Epitropaki (2001) “Detection of β -glucosidase production by fungi and study of enzyme properties”. 2 nd Balkan Conference of Microbiology”. Thessaloniki , Greece , November 22-24.

 

3) Δημοσιεύσεις Σεραφείμ Παπανικολάου

  1. G . Aggelis , M . Komaitis , S . Papanikolaou and G . Papadopoulos . A mathematical model for the study of lipid accumulation in oleaginous micro-organisms: I. Lipid accumulation during growth of Mucor circinelloides CBS 172-27 on a vegetable oil. Grasas y Aceites, 1995, 46, 169-173
  2. G. Aggelis, M. Komaitis, S. Papanikolaou and G. Papadopoulos. A mathematical model for the study of lipid accumulation in oleaginous micro-organisms: II. Study of cellular lipids of Mucor circinelloides CBS 172-27 during growth on a vegetable oil.Grasas y Aceites, 1995, 46, 245-250
  3. S. Papanikolaou, P. Ruiz-Sanchez, B. Pariset, F. Blanchard and M. Fick. High production of 1,3-propanediol from industrial glycerol by a newly isolated Clostridium butyricum strain. Journal of Biotechnology, 2000, 77, 191-208
  4. S. Papanikolaou. Enzyme-catalyzed synthesis of alkyl-β-glucosides in a water-alcohol two-phase system. Bioresource Technology, 2001, 77, 157-161
  5. S. Papanikolaou, I. Chevalot, M. Komaitis, G. Aggelis and I. Marc. Kinetic profile of the cellular lipid composition in an oleaginous Yarrowia lipolytica capable of producing a cocoa-butter substitute from industrial fats. Antonie van Leeuwenhoek, 2001, 80, 215-224
  6. S. Papanikolaou and G. Aggelis. Lipid production by Yarrowia lipolytica growing on industrial glycerol in a single-stage continuous culture. Bioresource Technology, 2002, 82, 43-49
  7. S. Papanikolaou, I. Chevalot, M. Komaitis, I. Marc and G. Aggelis. Single cell oil production by Yarrowia lipolytica growing on an industrial derivative of animal fat in batch cultures. Applied Microbiology and Biotechnology, 2002, 58, 308-312
  8. S. Papanikolaou, L. Muniglia, I. Chevalot, G. Aggelis and I. Marc. Yarrowia lipolytica as a potential producer of citric acid from raw glycerol. Journal of Applied Microbiology, 2002, 92, 737-744
  9. S. Papanikolaou, L. Muniglia, I. Chevalot, G. Aggelis and I. Marc. Accumulation of a cocoa-butter-like lipid by Yarrowia lipolytica cultivated on agro-industrial residues. Current Microbiology, 2003, 46, 124-130,
  10. S. Papanikolaou and G. Aggelis. Modeling lipid accumulation and degradation in Yarrowia lipolytica cultivated on industrial fats. Current Microbiology, 2003, 46, 398-402
  11. S. Papanikolaou and G. Aggelis. Modelling aspects of the biotechnological valorization of raw glycerol: production of citric acid by Yarrowia lipolytica and 1,3-propanediol by Clostridium butyricum. Journal of Chemical Technology and Biotechnology, 2003, 78, 542-547
  12. G. Aggelis, D. Iconomou, M. Christou, D. Bokas, S. Kotzailias, G. Christou, V. Tsagou and S. Papanikolaou. Phenolic removal in a model olive oil mill wastewater using Pleurotus ostreatus in bioreactor cultures and biological evaluation of the process. Water Research, 2003, 37, 3897-3904
  13. S. Papanikolaou and G. Aggelis. Selective uptake of fatty acids by the yeast Yarrowia lipolytica. European Journal of Lipid Science and Technology, 2003, 105, 651-655
  14. S. Papanikolaou, M. Komaitis and G. Aggelis. Single cell oil (SCO) production by Mortierella isabellina grown on high-sugar content media. Bioresource Technology, 2004, 95, 287-291
  15. S. Papanikolaou, S. Sarantou, M. Komaitis and G. Aggelis. Repression of reserve lipid turnover in Cunninghamella echinulata and Mortierella isabellina cultivated in multiple-limited media. Journal of Applied Microbiology, 2004, 97, 867-874
  16. S. Papanikolaou, M. Fick and G. Aggelis. The effect of raw glycerol concentration on the production of 1,3-propanediol by Clostridium butyricum. Journal of Chemical Technology and Biotechnology, 2004, 79, 1189-1196