Δημοσιεύσεις

  1. Athanasopoulos P.E. and Vagias, G.A. 1987. Lye Peeling of Mandarins. J Food Process Engineering 9: 277-285.
  2. Athanasopoulos, P. Ε . and Papaconstaninidis, L. 1988. Seasonality and Production Planning, a method of determing the degree of plant utilization in the farm produce processing industry. Greek Review of Agrarian Studies. Vol. II,: 4, 88-97.
  3. Athanasopoulos, P.Ε., Katsaboxakis, K., Thanos, A., Manolopoulou, H., Lambrinos, G. and Probonas, E. 1997. “Preservation of kiwi fruit under controlled atmosphere storage in a pilot plant scale. Acta Horticultura 444: 2, 587-592.
  4. Kyriakidis, N.B., Galiotou-Panayotou, M., Stavropoulou A. and Athanasopoulos P. 1998. Increase of phytase activity and decrease in phytate during germination of four common legumes. Biothech. Letters 20:475-478.
  5. Athanasopoulos, P., Katsaboxakis, K., Thanos, A., Manolopoulou, H., Lambrinos, G. and Probonas, E. 1999. Quality characteristics of apples preserved under controlled atmosphere storage in a pilot plant scale. 1999. Fruis, 54:1, 79-86.
  6. Pappas , C . J ., Kyriakidis , N . B . and Athanasopoulos , P . E . 1998. Degradation of parathion methyl on field-sprayed apples and stored apples. J. AOAC Intern at . 82:359-363.
  7. Pappas, C.J., Athanasopoulos, P.E. and Kyriakidis, N.B. Degradation of azinphos-ethyl in apples stored in different conditions. 1998. J. Agr. Food Chem. 46: 2092-2095.
  8. Athanasopoulos, P.E. and Pappas, C. 2000. Effect of fruit acidity and storage conditions on the rate of degradation of azinphos methyl on apples and lemons. Food Chemistry. 69, 69-72.
  9. Kyriakidis, N.B., Athanasopoulos, P. and Georgitsanakou I. 2000. Effect of storage temperature on the degradation of methidathion in fortified orange and peach juices. J . AOAC Intern at. 83, 967-970.
  10. Athanasopoulos, P. Ε ., Kyriakidis, N.B., Thanos, A., Pappas C. 2000. Disappearance of the pesticide pyrazophos from Greek soultanina grapes on the vines and during storage. Italian J. Food Sci. 12, 353-357.
  11. Athanasopoulos, P. Ε ., Kyriakidis, N.B., Karamanolis T. 2000. Degradation of the insecticide parathion methyl in orange and peach juices during storage at different temperatures. Italian J. Food Sci.12, 359-363.
  12. Stavropoulos, P., Athanasopoulos, P. Ε ., Kyriakidis, N.B. 2001. Degradation of pyrazophos and methidathion in fortified red and white wine under conditions of light and darkness. Food Chemistry 72, 473-477.
  13. Kyriakidis, N.B., Athanasopoulos, P. Ε ., Thanos, A., Pappas C. and Yialitaki M. 2000. Decay of methidathion on greek Soultanina grapes during storage and on the vines. J. Agr. Food Chem. 48, 3095-3097.
  14. Athanasopoulos, P.E., Kyriakidis, N.V., Georgitsanakou I. 2000. Effect of storage temperature on the degradation of dimethoate in fortified orange and peach juices. J. Agr. Food Chem. 48, 4896-4899.
  15. Kyriakidis, N.V., Athanasopoulos, P. Ε ., Karamanolis T. 2001. Degradation of the insecticide azinphos methyl in orange and peach juices during storage at different temperatures. Food Add. Contam. 18, 309-313.
  16. Tsantili, E., Konstantinidis, K., Athanasopoulos, P. Ε ., and Pontikis, C. 2002. Effects of postharvest calcium treatments on respiration and quality attributes in lemon fruit during storage. J of Horticulture Science Biotechnology 77, 479-484.
  17. Gerogiannaki-Christopoulou, M., Athanasopoulos, P.E., and Kyriakidis, N.V. 2002. Correlation study for the determination of alcoholic strength by the use of pycnometer and refractometer. Rivista di viticoltura E Di Enologia. 4, 53-59.
  18. Pappas C., Kyriakidis, N.V., Athanasopoulos, P. Ε . 2003. Effects of storage conditions and fruit processing on the degradation of parathion methyl on apples and lemons. Food Additives and Contaminants, 20, 375-379.
  19. Athanasopoulos, P. Ε ., Pappas C.J., and Kyriakidis, N.V. 2003. Decomposition of myclobutanil and triadimefon in grapes on the vines and during refrigerated storage. Food Chemistry 82, 367-371.
  20. Gerogiannaki, M., Kyriakidis, N.V. and Athanasopoulos, P.E. 2004. A new refractive index method for alcoholic strength measurement from smallvolume samples. J. of AOAC International ( in press ).
  21. Athanasopoulos, P.Ε., Kyriakidis, N.V. and Stavropoulos, P. 2004. A study of the environmental degradation of pesticides azinphos methyl and parathion methyl. J. Environ. Sci. Health, B39, 297-309.
  22. Kyriakidis, N.V., Pappas C., and Athanasopoulos, P.E. Degradation of fenthion and fenthion sulfoxide on grapes on the vines and during refrigerated storage Food Chemistry (in press).
  23. Athanasopoulos, P. Ε ., Pappas C., Kyriakidis, N.V. and Thanos, A. Degradation of methamidophos on Soultanina grapes on the vines and during refrigerated storage. Food Chemistry (in press).
  24. Gerogiannaki, M., Kyriakidis, N.V. and Athanasopoulos, P.E. Effect of grape variety and grape pomace fermentation conditions on some volatile compounds of the produced pomace distillate. International Journal of Vine and Wine Science.
  25. Gerogiannaki, M., Kyriakidis, N.V. and Athanasopoulos, P.E. Development of a procedure for the measurement of grape pomace volatiles and their changes during distillation. Food Chemistry.
  26. Gerogiannaki, M., Athanasopoulos, P.E and. Kyriakidis, N.V. Effect of grape variety and citric acid on volatiles of grape pomace distillate. Journal of European Food Research of Technology.
  27. Samelis, J., Aggelis, G. & Metaxopoulos, J. 1993. Lipolytic and microbial changes during the natural fermentation and ripening of Greek dry sausages Meat Science, 35, 371-385.
  28. Collins, M. D., Samelis, J., Metaxopoulos, J., & Wallbanks, S. 1993. Taxonomic studies on some leuconostoc-like organisms from fermented sausages: description of a new genus Weissella for the Leuconostoc paramesenteroides group of species. Journal of Applied Bacteriology, 75, 595-603.
  29. Samelis, J., Roller, S,. & Metaxopoulos, J. 1994. Sakacin B, a bacteriocin produced by Lactobacillus sake isolated from Greek dry fermented sausages. Journal of Applied Bacteriology, 76, 475-486.
  30. Samelis, J., Stavropoulos, S., Kakouri, A., & Metaxopoulos, J. 1994. Quantification and characterisation of microbial populations associated with naturally fermented Greek dry salami. Food Microbiology, 11, 447-460.
  31. Samelis, J., Maurogenakis, F., & Metaxopoulos, J. 1994. Characterisation of lactic acid bacteria isolated from naturally fermented Greek dry salami. International Journal of Food Microbiology, 23, 179-196.
  32. Samelis, J., Tsakalidou, E., Metaxopoulos, J., & Kalantzopoulos, G. 1995. Differentiation of Lactobacillus sake and Lact. curvatus isolated from naturally fermented Greek dry salami by SDS-PAGE of whole cell proteins. Journal ofApplied Bacteriology, 78, 157-163.
  33. Samelis, J., & Metaxopoulus, J. 1997. Lipolytische aktivität von laktobazillen aus natürlich gereifter greichischer rohwurst. Fleischwirtschaft, 77, 165-168.
  34. Metaxopoulos, J., Stavropoulos, S., Kakouri, A., & Samelis, J. 1996. Yeasts isolated from traditional Greek dry salami, Italian Journal of Food Science, 8, 25-32.
  35. Tsakalidou, E., Samelis, J., Metaxopoulos, J., & Kalatzopoulos, G. 1997. 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. Systematic and Applied Microbiology , 20, 659-664.
  36. Samelis, J., & Metaxopoulos, J. 1998. The microbiology of traditional Greek country-style sausage during manufacture followed by storage at 3 o and 12 oC in air. Italian Journal of Food Science, 10, 155-163.
  37. Aggelis, G., Samelis, J., & Metaxopoulos, J. 1998. A novel modelling approach for predicting microbial growth in a raw cured meat product stored at 3 o and 12 oC in air. International Journal of Food Microbiology, 43, 39-52.
  38. Samelis, J., Kakouri A., Georgiadou, K. G., & Metaxopoulos, J. 1998. Evaluation of the extent and type of bacterial contamination at different stages of processing of cooked ham. Journal of Applied Microbiology, 84, 649-660.
  39. Samelis, J., Rementzis, J., Tsakalidou, E., & Metaxopoulos, J. 1998. Usefulness of rapid GC analysis of cellular fatty acidw for distinguishing Weissella viridescens, Weissella paramesenteroides, Weissella hellenica and some non-identifiable, arginine – negative Weissella strains of meat origin. Systematic and Applied Microbiology , 21, 260-265.
  40. Samelis, J., Metaxopoulos, J., Vlassi, M., & Pappa, A. 1998. Stability and safety of traditional Greek salami - a microbiological ecology study. International Journal of Food Microbiology , 44, 69-82.
  41. Samelis, J,. & Metaxopoulos, J. 1999. Incidence and principal sources of Listeria spp. and L. monocytogenes contamination in processed meats and a meat processing plant. Food Microbiology , 16, 465-477.
  42. Metaxopoulos, J., Samelis, J., & Papadelli, M. 2001. Technological and microbiological evaluation of traditional processes as modified for the industrial manufacturing of dry fermented sausage in Greece . Italian Journal of Food Science, 13, 3-18.
  43. Tryfinopoulou, P., Drosinos, E.H. and Nychas, G-J.E. (2001) Performance of Pseudomonas CFC-selective medium in the fish storage ecosystems. Journal of Microbiological Methods, 47, 243-247.
  44. Pexara, E.S., Metaxopoulos, J. and Drosinos E.H. (2002) Evaluation of shelf life of cured, cooked, sliced turkey fillets and cooked pork sausages -‘piroski’- stored under vacuum and modified atmospheres at +4 o and +10 oC. Meat Science, 62 , 33-43.
  45. Metaxopoulos, J., Mataragas, M. and Drosinos, E.H. (2002) Microbial interaction in cooked cured meat products under vacuum or modified atmosphere at 4 oC. Journal of Applied Microbiology , 93, 363-373.
  46. Anifantaki, K., Metaxopoulos, J., Kammenou, M., Drosinos, E.H. and Vlassi, M. (2002) The effect of smoking, packaging and storage temperature on the bacterial greening of frankfurters caused by Leuconostoc subsp. mesenteroides. Italian Journal of Food Science, 14, 135-144.
  47. Metaxopoulos, J., Mataragas, M. and Drosinos, E.H. (2002). Bacteriocins: Classification, properties, production and mode of action. Journal of the Hellenic Veterinary Medical Society, 53, 335-344.
  48. Mataragas, M., Metaxopoulos, J. and Drosinos, E.H. (2002) Characterization of two bacteriocins produced by Leuconostoc mesenteroides L124 and Lactobacillus curvatus L442, isolated from dry fermented sausages. World Journal of Microbiology & Biotechnology 18, 847-856.
  49. Metaxopoulos, J., Mataragas, M. and Drosinos, E.H. (2003). Bacteriocins of lactic acid bacteria and their application on food as biopreservatives. Journal of the Hellenic Veterinary Medical Society, 54, 69-77.
  50. Kammenou, M., Metaxopoulos, J., Drosinos, E.H. (2003) Microbiological quality of minced beef from butcher shops and supermarkets. Italian Journal of Food Science 15, 95-104.
  51. Mataragas, M., Metaxopoulos, J. and Drosinos, E.H. (2003) Antagonistic activity of two lactic acid bacteria strains against Listeria monocytogenes in sliced cooked cured pork shoulder under vacuum or modified atmosphere at 4 oC. Food Microbiology 20, 259-265.
  52. Mataragas, M., Metaxopoulos, J., Galiotou, M. and Drosinos, E.H. (2003) Influence of pH and temperature on growth and bacteriocin production by Leuconostoc mesenteroides L124 and Lactobacillus curvatus L442. Meat Science, 64, 265-271.
  53. Metaxopoulos, J., Kritikos, D. and Drosinos, E.H. (2003) 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. Food Control, 14, 323-332.
  54. Mataragas M., Drosinos E.H., Tsakalidou E. and Metaxopoulos J. (2004) Influence of nutrients on growth and bacteriocin production by Leuconostoc mesenteroides L124 and Lactobacillus curvatus L442. Antonie van Leeuwenhoek, 85, 191-198.
  55. Vlachou S, Zoiopoulos P.E., Drosinos E.H (2004) Assessment of some hygienic parameters of animal feeds in Greece . Animal Feed Science and Technology , 117, 331-337 .
  56. Rantsiou, K., Drosinos, E.H., Gialitaki, M., Urso, R., Krommer, J. Gasparik-Reichardt, J., Tóth, S., Metaxopoulos, I. , Comi, G., Cocolin, L. (2005). Molecular characterization of Lactobacillus species isolated from naturally fermented sausages produced in Greece , Hungary and Italy . Food Microbiology, 22 , 19-28.
  57. Drosinos, E.H., Mataragas, M., Xiraphi, N., Moschonas, G., Gaitis F. and Metaxopoulos J. (2005) Characterization of the microbial flora from a traditional Greek fermented sausage. Meat Science , 69, 307-317 .