维普期刊资源整合服务平台（V6.5）

44篇 您的检索式：作者名="DROSINOS E H"

选中清除导出查看参考文献查看引证文献引用追踪共3页首页上一页第1页下一页末页 /3 跳转

	题名	作者	年代	出处	被引量
1	The effect of glucose supplementation on the spoilage microflora and chemical composition of minced beef stored aerobically or under a modified atmosphere at 4℃显示文摘	K A Lambropoulou E H Drosinos G J E Nychas	1996	International Journal of Food Microbiology1996，，30：	1
2	Molecular characterization of Lactobacillus species isolated from naturally fermented sausages produced in Greece,Hungary and Italy显示文摘	RANTSIOU K DROSINOS E H GIALITAKI M	2005	Food Microbiology2005，22，：	1
3	Risk profiles of pork and poultry meat and risk ratings of various pathogen/product combinations显示文摘	Mataragas M P N Skandamis E H Drosinos	2008	Int J Food Microbiol2008，126，12：	1
4	Characterization of two bacteriocins produced by Leuconostoc mesenteroides L124 and Lactobacillus curvatus IA42, isolated from dry fermented sausages 显示文摘	MATARAGAS M METAXOPOULOS J DROSINOS E H	2002	World J Microbiol Biotechnol2002，18，9：	1
5	Molecular characterization of lactobacillus species isolated from naturally fermented sausages produced in Greece, Hungary and Italy 显示文摘	Rantisiou K Drosinos E H Gialitaki M	2005	Food Microbiology2005，22，1：	1
6	Performance of Pseudomonas CFC-SeIective Medium in the Fish Storage Ecosystems 显示文摘	TRYFINOPOULOU P DROSINOS E H NYCHAS G J E	2001	Journal of Microbiological Methods2001，47，：	1
7	Modeling of growth and bacteriocin production by Leuconostoc mesenteroides E131 显示文摘	DROSINOS E H MATARAGAS M METAXOPOULOS J	2006	Meat Sci2006，74，4：	1
8	Risk pro- files of pork and poultry meat and risk ratings of various pathogen / product combinations 显示文摘	Mataragas M Skandamis P N Drosinos E H	2008	Int J Food Micro- biol2008，126，12：	1
9	Applicability of an Arrhenius model for the combined effect of temperature and CO2, packaging on the spoilage microflora of Fish显示文摘	Koutsoumanis K P Taoukis P S Drosinos E H	2000	Applied and Environmental Microbiology2000，66，8：	1
10	Phenotypic and technological diversity of Lactic acid bacteria and Staphylococci isolated from traditionally fermented sausages in southern Greece显示文摘	Drosinos E H Paramithiotis S Kolovos G	2007	Food Microbiology2007，24，3：	1
11	Applicability of an arrhenius model for the combined effect of temperature and CO2 packaging on the spoilage microflora of fish显示文摘	KOUTSOUMANIS K P TAOUKIS P S DROSINOS E H	2000	Applied and Environmental Microbiology2000，66，8：	1
12	Evaluation of shelf life of cured,cooked, sliced turkeyfillets and cooked pork sausages 'piroski' stored under vacuum and modified atmospheres at 4 and 10℃ 显示文摘	PEXARA E S METAXOPOULOS J DROSINOS E H	2002	Meat Science2002，62，1：	1
13	Applicability of an arrhenius model for the combined effect of temperature and CO2 packaging on the spoilage microflora of fish显示文摘	Koutsoumanis K P Taoukis P S Drosinos E H	2000	Applied and Environmental Microbiology2000，66，8：	1
14	Effects of essentialoil from mint (Mentha piperita) on Salmonella enteritidis and Listeria monocytogenes in model food systems at 4 ℃ and 10℃ 显示文摘	Tassou C Drosinos E H Nychas G-J E	1995	Journal of Applied Bacteriology1995，，78：	1
15	Comparative study of spontaneously fermented sourdoughs originating from two regions of Greece: Peloponnesus and Thessaly显示文摘	PARAMITHIOTIS S TSIASIOTOU S DROSINOS E H	2010	European Food Research and Technology2010，231，6：	1
16	Microbiological, physico-chemecal and organoleptic attributes of a country tomato salad and fate of Salmonella enteritidis during storage under aerobic or modified atmosphere packaging conditions at 4℃ and 10℃显示文摘	Drosinos E H Tassou C Kakiomenou K	2000	Food Control2000，11，：	1
17	Phenotypic and technological diversity of Lactic acid bacteria and Staphylococci isolated from traditionally fermented sausages in Southern Greece显示文摘	Drosinos E H Paramithiotis S Kolovos G	2007	Food microbiology2007，24，3：	1
18	Phenotypic and technological diversity of lactic acid bacteria and staphylococci isolated from traditionally fermented sausages in southern Greece显示文摘	DROSINOS E H	2006	Food Microbiology2006，24，：	1
19	Control of spoilage microorganisms in minced pork by a self-devel-oped modified atmosphere induced by the respiratory activity of meat microfiora显示文摘	Koutsoumanis K P Stamatiou A P Drosinos E H	2008	Food Microbiol2008，25，7：	1
20	Examination of microbiological parameters relevant to the implemen- tation of GHP and HACCP system in Greek meat industry in the production of cooked sausages and cooked cured meat prod- ucts显示文摘	METAXOPOULOS J KRITIKOS D DROSINOS E H	2003	Food Control2003，14，5：	1

返回顶部每页显示：

共3页首页上一页第1页下一页末页 /3 跳转

互联网出版许可证新出网证(渝)字10号全国400电话 - 免长途话费

用户提示