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21篇 您的检索式：作者名="Paramithiotis S"

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	题名	作者	年代	出处	被引量
1	The biodiversity of lactic acid bacteria in Greek traditional wheat sourdoughs iS reflected in both composition and metabolite formation 显示文摘	Vuyst L Schrijvers V Paramithiotis S	2002	Appl Environ Microbiol2002，68，12：	1
2	Characterization of the Enterobacteriaceae community that developedduring storage of minced beef under aerobic or modified atmospherepackaging conditions显示文摘	DOULGERAKI A I PARAMITHIOTIS S NYCHAS G J E	2011	International Journal of Food Microbiology2011，145，：	1
3	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
4	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
5	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
6	Flour carbohydrate catabolism and metabolite production by sourdough lactic acid bacteria显示文摘	PARAMITHIOTIS S SOFOU A TSAKALI-DOU E	2007	World Journal of Microbiology and Biotechnology2007，23，10：	1
7	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 Microbiol2007，24，2：	1
8	Applieation of selected starter cultures for the production of wheat sourdough bread using a traditional three- stage procedure 显示文摘	Paramithiotis S Chouliaras Y Tsakalidou E	2005	Process Biochemistry2005，40，：	1
9	PHenotypic and technological diversity of Latic acid bacteria and StapHylococci isolated from traditionally fermented sausages in Southern Greece显示文摘	Drosinos EH Paramithiotis S Kolovos G	2007	Food microbiology2007，24，3：	1
10	Lactic acid bacteria population dynamics during minced beef storage under aerobic or modified atmosphere packaging conditions 显示文摘	Doulgeraki A I Paramithiotis S Kagkli D M	2010	Food Microbiology2010，27，：	1
11	Phenotypic and technological diversity of lactic acid bacteria and staphylococci isolated from traditionally fermented sausages in Southern Greece显示文摘	Drosinos EH Paramithiotis S Kolovos G et o!1	2007	Food Microbiology2007，24，3：	1
12	Interactions between Saccharomyces cerevisiae and lactic acid bacteria in sourdough显示文摘	PARAMITHIOTIS S GIOULATOS S TSAKALIDOU E	2006	Process Biochemistry2006，41，：	1
13	Biotectmological valorization of low-cost sugar-based media for bacte- riocin production by Leuconostoc mesenteroides E131 显示文摘	METSOVITI M PARAMITHIOTIS S PAPANIKOLAOU S	2011	New Biote- chnol2011，28，6：	1
14	Characterization of the Enterobacteriaceae community that developed during storage of minced beef under aerobic or modified atmosphere packaging conditions 显示文摘	Doulgeraki A I Paramithiotis S Nychas G J E	2011	International Journal of Food Microbiology2011，145，：	1
15	Interactions between Saccharomyces cerevisiae andlactic acid bacteria in sourdough显示文摘	Paramithiotis S Gioulatos S Tsakalidou E	2006	ProcessBiochemistry2006，41，12：	1
16	The biodivcrsity of lactic acid bacteria in Greek traditional wheats ourdoughsis reflected in both composition and mctabolitc formation 显示文摘	VUYST L SCHRIJVERS V PARAMITHIOTIS S	2002	Applied and Environmental Microbiology2002，68，12：	1
17	Fate of Listerla monocytogenes and Salmonella typhimurium during spontaneous cauliflower fermentation显示文摘	Paramithiotis S Doulgeraki AI Tsilikidis I et ol	2012	Food Control2012，27，1：	1
18	Field study on the microbiological quality of pickles in brine and survival of Salmonella typhimurium and Listeria monocytogenes during storage at 4 ~C显示文摘	KANELLOU G PARAMITHIOTIS S MATARAGAS M	2013	Eur Food Res Teclmol2013，236，2：	1
19	Flour carbohydrate catabolism and metabolite production by sourdough lactic acid bacteria显示文摘	Paramithiotis S Sofou A Tsakalidou E	2007	World Journal of Microbiology&Biotechnology2007，23，10：	1
20	Comparative study of spontaneously fermented sourdoughs o riginating from two regions of Greece: Peloponnesus and Thes saly 显示文摘	PARAMITHIOTIS S TSIASIOTOU S DROS1NOSE H	2010	European Food Research and Technology2010，231，6：	1

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