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| 1 | R apid quantifiable assessm ent of nutritional param eters influencing pediocin production by Pediococcus acidilactici N R R L B 5627显示文摘 | ANASTASIADOU S PAPAGIANNI M AMBROSIADIS I | 2008 | Bioresource technol2008，99，14： | 1 |
| 2 | Effect of rosemary extract, chitosan and a - tocopherolon microbiological parameters and lipid oxidation of fresh pork sausages stored at 4 C显示文摘 | Georgantelis D Ambrosiadis I Katikou P | 2007 | Meat Science2007，76，： | 1 |
| 3 | Effect of Rosemary Extract, Chitosan and A-Tocopherolon Microbio- logical Parameters and Lipid Oxidation of Fresh Pork Sausages Stored at 4 C显示文摘 | Georgantelis D Ambrosiadis I Katikou P | 2007 | Meat Science2007，76，： | 1 |
| 4 | Effect of rosemary extract,chitosan and a-tocopherolon microbio-logical parameters and lipid oxidation of fresh pork sausa-ges stored at4C显示文摘 | Georgantelis D Ambrosiadis I Katikou P | 2007 | Meat Science2007，76，： | 1 |
| 5 | Effect of rosemary extract, ehitosan and a-tocopherolon microbiological parameters and lipid oxidation of fresh pork sausages stored at 4℃显示文摘 | Georgantelis D Ambrosiadis I Katikou P | 2007 | Meat Science2007，73，1： | 1 |
| 6 | Effect of Laetobaeillus-protective cultures with bacteriocin-like inhibitory substances producing ability on microbiological, chemical and sensory changes during storage of refrigerated vacuum-packed sliced beet显示文摘 | KATIKOU P AMBROSIADIS I GEORGANTELIS D | 2005 | Appl Microbiol2005，99，： | 1 |
| 7 | Effect of rosemary extract, chitosan and a-tocopherol on microbiological parameters and lipid oxidation of fresh pork sausages stored at 4 ℃ 显示文摘 | Georgantelis D Ambrosiadis I Katikou P | 2007 | Meat Science2007，760，： | 1 |
| 8 | Effect of Lac- tobacillus-protective cultures with bacteriocin-like inhibitory sub- stances producing ability on microbiological, chemical and sensory changes during storage of refrigerated vacuum-packaged sliced beef显示文摘 | Katikou P Ambrosiadis I Georgantelis D | 2005 | Journal of Applied Microbiology2005，99，6： | 1 |
| 9 | Effect of Rosemary Extract, Chitosan and A-Tocopherolon Microbiological Parameters and Lipid Oxidation of Fresh Pork Sausages Stored at 4~C 显示文摘 | Georgantelis D Ambrosiadis I Katikou P | 2007 | Meat Science2007，，76： | 1 |
| 10 | Effect of rosemary extract,chitosan andα-tocopherol on microbiological parameters and lipid oxidation of fresh pork sausages stored at 4℃显示文摘 | Georgantelis D Ambrosiadis I Katikou P | 2007 | Meat Science2007，76，1： | 1 |
| 11 | Influence of thawing methods on the quality of frozen meat and the drip loss显示文摘 | Ambrosiadis I Theodorakakos N Georgakis S | 1994 | Fleischwirtschaft1994，74，： | 1 |
| 12 | Efect of Lacto- bacillus-protective cultures with bacteriocin-like inhibitory substances producing ability on microbiological, chemical and sensory changes during storage of refrigerated vacuum-pack- aged sliced beef显示文摘 | Katikou P Ambrosiadis I Georgantelis D | 2005 | Journal of Applied Microbiology2005，99，6： | 1 |
| 13 | Effect of Lacto-bacillus-protective cultures with bacteriocin-like inhibitory substances’producing ability on microbiological,chemical and sensory changes during storage of refrigerated vacuum-packaged sliced beef显示文摘 | Katikou P Ambrosiadis I Georgantelis D | 2005 | Journal of Applied Microbiolo-gy2005，99，6： | 1 |
| 14 | Influence of thawing methods on the quality of frozen meat and drip loss 显示文摘 | Ambrosiadis I Theodorakakos N Georgakis S | 1994 | Fleischwirtschaft1994，74，： | 1 |
| 15 | Effect of Rosemary Extract, Chitosan and o-tocopherol on Microbiological Parameters and Lipid Oxidation of Fresh Pork Sausages Stored at dC 显示文摘 | GEORGANTELIS D AMBROSIADIS I KATIKOU P | 2007 | Meat Science2007，76，1： | 1 |
| 16 | Effect of rosemary extract, chitosan and atocopherol on lipid oxidation and colour stability during frozen storage of beef burgers显示文摘 | Georgantelis D Blekas G Katikou P Ambrosiadis I Fletouris D J | 2006 | Meat Science2006，，： | 1 |
| 17 | Effect of Lactobacillus-protective cultures with bacteriocin-like inhibitory substances producing ability on microbiological, chemical and sensory changes during storage of refrigerated vacuum-packaged sliced beef显示文摘 | Katikou P Ambrosiadis I Georgantelis D | 2005 | Journal of Applied Microbiology2005，99，6： | 1 |
| 18 | Levels of biogenic amines in retail market fermented meat products显示文摘 | PAPAVERGOU E J SAVVAIDIS I N AMBROSIADIS I A | 2012 | Food Chem2012，135，4： | 1 |
| 19 | Effect of rosemary extract, chitosan and a-tocopherol on microbiological parameters and lipid oxidation of fresh pork sausages stored at 4 ℃显示文摘 | GEORGANTELIS D AMBROSIADIS I KATIKOU P | 2007 | Meat Science2007，76，1： | 1 |
| 20 | Rapid quantifiable assessment of nutritional parameters influencing pediocin production by Pediococcus acidilactici NRRL B5627显示文摘 | Anastasiadou S Papagianni M Ambrosiadis I | 2008 | Bioresource Technology2008，99，14： | 1 |
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