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| 1 | Effect of chitosan and thyme oil on a ready to cook chicken product显示文摘 | GIATRAKOU V NTZIMANI A SAVVAIDIS I N | 2010 | Food Microbiology2010，27，1： | 1 |
| 2 | Combined natural antimicrobial treatments (EDTA, lysozyme, rosemary and oregano oil) on semi cooked coated chicken meat stored in vacuum packages at 4℃ :Microbiological and sensory evaluation 显示文摘 | Ntzimani A G Giatrakou V I Savvaidis I N | 2010 | Innovative Food Science and Emerging Technologies2010，11，1： | 1 |
| 3 | Determination of ground displacements in the seismic zone of volvi显示文摘 | Savvaidis P Martinod J Katsambalos K | 1997 | Survey Review1997，34，266： | 1 |
| 4 | Effect of gutting on microbiological, chemical, and sensory properties of aquacultured sea bass ( Dicentrarchus labrax ) stored in ice显示文摘 | V Papadopoulos I Chouliara A Badeka I.N Savvaidis M.G Kontominas | 2002 | Food Microbiology2002，，4： | 1 |
| 5 | Preservation of salted, vacuum - packaged, refrigerated sea bream (Sparus aarata) fillets by irradiation: microbiological, chemical and sensory attributes显示文摘 | Chouliara I Savvaidis I N Panagiotakis N | 2004 | Food Microbiology2004，21，： | 1 |
| 6 | Effect of chitosan and thyme oil on a ready to cook chicken product 显示文摘 | Giatrakou V Ntzimani A Savvaidis I N | 2010 | Food microbiology2010，27，1： | 1 |
| 7 | Combined effect of oregano essential oil and modified atmospherepackaging of shelf-life extension of fresh chicken breast meat, storedat 4 °C显示文摘 | CHOULIARA E KARATAPANIS A SAVVAIDIS I N | 2007 | Food Microbiology2007，24，6： | 1 |
| 8 | Combined effect MAP and thyme essential oil on the microbiological, chemical and sensory attributes of organically aquacultured sea bass (Dicentrarchus labrax ) 显示文摘 | Kostaki M Giatrakou V Savvaidis I N | 2009 | Food Microbiology2009，26，： | 1 |
| 9 | Preservation of salted, vacuum-packaged, refrigerated sea bream (Sparusaurata) fillets by irradiation: microbiological, chemical and sensory attributes 显示文摘 | Chouliara I Savvaidis I N Panagiotakis N | 2004 | Food Microbiology2004，21，： | 1 |
| 10 | Microbiological, chemical and sensory assessment of iced whole and filleted aquaeultured rainbow trout显示文摘 | Chytiri S Chouliara I Savvaidis I N | 2004 | Food Microbiol2004，21，2： | 1 |
| 11 | Combined effect of MAP and thyme essential oil on the microbiological, chemical and sensory attributes of organically aquacultured sea bass (Dicentrarchus labrax) fillets显示文摘 | Kostaki M Giatrakou V Savvaidis I N | 2009 | Food Microbiology2009，26，5： | 1 |
| 12 | Com- bined natural antimicrobial treatments (EDTA, lysozyme, rosemary and oregano oil) on semi cooked coated chicken meat stored in vacuum packages at 4C:Microbiological and sensory evaluation显示文摘 | Ntzimani A G Giatrakou V I Savvaidis I N | 2010 | Innova- tive Food Science & Emerging Technologies2010，11，1： | 1 |
| 13 | Chitosan dipping or oregano oil treatments, singly or combined on modified atmosphere packaged chicken breast meat显示文摘 | S. Petrou M. Tsiraki V. Giatrakou I.N. Savvaidis | 2012 | International Journal of Food Microbiology2012，，3： | 1 |
| 14 | Combined natural anti- microbial treatments on a ready-to-eat poultry product stored at 4 and 8 ℃ 显示文摘 | Ntzimani AG Giatrakou VI Savvaidis IN | 2011 | Poult Sci2011，90，4： | 1 |
| 15 | Efficacy of nisin and/or natamycin to improve the shelf-life of Galotyri cheese显示文摘 | Kallinteri L D Kostoula O K Savvaidis I N | 2013 | Food Microbiology2013，36，2： | 1 |
| 16 | Preservation of salted,vacuum-packaged,refrigerated sea bream (Sparus aurata)fillets by irradiation:microbiological,chemical and sensory attributes显示文摘 | Chouliara I Savvaidis I N Panagiotakis N | 2004 | Food Microbiology2004，21，： | 1 |
| 17 | Microbiological,chemical and sensory changes of whole and filleted Mediterranean aquacultured sea bass(Dicentrarchus labrax)stored in ice显示文摘 | Dimitra Taliadourou Vassilios Papadopoulos Eleni Domvridou Ioannis N Savvaidis Michael G Kontominas | 2003 | Journal of the Science of Food and Agriculture2003，83，： | 1 |
| 18 | Preservation of salted, vacuum-packaged, refrigerated sea bream (Sparus aurata) fillets by irradiation: microbiological, chemical and sensory attributes显示文摘 | Chouliara I Savvaidis I N Panagiotakis N | 2004 | Food Microbiology2004，21，3： | 1 |
| 19 | Efficacy of Nisin and/or Natamycin to Improve the Shelf-Life of Galo-tyri Cheese 显示文摘 | KALLINTERI L D KOSTOULA O K SAVVAIDIS I N | 2013 | Food Microbiology2013，36，： | 1 |
| 20 | Combined effect of oregano essential oil and modified atmosphere packaging of shelf-Life extension of fresh chicken breast meat, stored at 4℃显示文摘 | Chouliara E Karatapanis A Savvaidis I N | 2007 | Food Microbiology2007，24，6： | 1 |
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