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30篇 您的检索式：作者名="MATARAGAS M"

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	题名	作者	年代	出处	被引量
1	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
2	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
3	Modeling and predicting spoilage of cooked,cured meat products by multivariate analysis显示文摘	MATARAGAS M SKANDAMIS P NYCHAS G E	2007	Meat Science2007，77，3：	1
4	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
5	Risk profiles of pork and poultry meat and risk ratings of various pathogen/product combinations显示文摘	MATARAGAS M SKANDAMIS PN DROSINOS EH	2008	Int J Food Microbiol2008，126，12：	1
6	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
7	Characterization of the microbial flora from a traditional Greek fermented sausage显示文摘	Dresinos E H Mataragas M Xiraphin	2005	Meat Science2005，69，2：	1
8	Routine method for the simultaneous quantification of 17 alpha-hydroxyprogesterone, testosterone, dehydroepi- androsterone, androstenedione, cortisol, and preg- nenolone in human serum of neonates using gas chroma- tography-mass spectrometry 显示文摘	Magnisali P Dracopoulou M Mataragas M	2008	J Chromatogr A2008，1206，2：	1
9	Quantitative microbiological risk assessment as a tool to obtain useful information for risk managers_Specific application to Listeria monocytogenes and ready-to- eat meat products显示文摘	M Mataragas M H Zwietering P N Skandamis	2010	International Journal of Food Microbiology2010，141，：	1
10	Influence of pH and temperature on growth and bacteriocin production by Leu- conostoc mesenteroides L124 and Lactobacillus curvatus L442 显示文摘	Mataragas M Metaxopoulos J Galiotou M	2003	MeatSci2003，64，3：	1
11	Risk profiles of pork and poultry meat and risk ratings of various pathogen/product combinatins显示文摘	MATARAGAS M SKANDAMIS P N DROS1NOS E H	2008	International Journal of Food Microbiology2008，126，12：	1
12	Quantify- ing the spoilage and shelf-life of yoghurt with fruits显示文摘	MATARAGAS M DIMITRIOU V SKANDAMIS P N	2010	Food Microbiol2010，28，3：	1
13	Risk profiles of pork and poultry meat and risk ratings of various pathogen/product combinations显示文摘	MATARAGAS M SKANDAMIS P N DBOSINOS E H	2008	International Journal of Food Microbiology2008，126，：	1
14	Risk profiles of pork and poultry meat and risk ratings of various pathogen/product com- binations显示文摘	Mataragas M Skandamis PN Drosinos EH	2008	Int J Food Microbiol2008，126，12：	1
15	Quantitative microbiological risk assessment as a tool to obtain useful information for risk managers-specific application to Listeria monocytogenes and ready-to-eat meat products 显示文摘	Mataragas M Zwietering M H Skandamis P N	2010	International Journal of Food Microbiology2010，141，1：	1
16	Modeling and predicting spoilage of cooked, cured meat products by multivariate analysis显示文摘	MATARAGAS M SKANDAMIS P NYCHAS G J E	2007	Meat Science2007，77，3：	1
17	Development of a predictive model for spoilage of cooked cured meat products and its validation under constant and dynamic temperature storage conditions显示文摘	Mataragas M Drosinos E Vaidanis A	2006	Journal of Food Science2006，71，6：	1
18	Risk profiles 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 Microbiol2008，126，12：	1
19	Estimating the non-thermal inactivation of Listeria monocytogenes in fermented sausages relative to temperature, pH and water activity显示文摘	M Mataragas K Rantsiou V Alessandria et 81	2015	Meat Science2015，100，：	1
20	Characterization of the microbial flora from a traditional Greek fermented sausage显示文摘	DROSINOS E H MATARAGAS M XIRAPHIN	2005	Meat Science2005，69，2：	1

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