| Combined effect of oregano essential oil and modified atmosphere packaging on shelf-life extension of fresh chicken breast meat, stored at 4 C E Chouliara, A Karatapanis, IN Savvaidis, MG Kontominas Food microbiology 24 (6), 607-617, 2007 | 716 | 2007 |
| Levels of biogenic amines in retail market fermented meat products EJ Papavergou, IN Savvaidis, IA Ambrosiadis Food Chemistry 135 (4), 2750-2755, 2012 | 508 | 2012 |
| Microbiological, chemical and sensory assessment of iced whole and filleted aquacultured rainbow trout S Chytiri, I Chouliara, IN Savvaidis, MG Kontominas Food microbiology 21 (2), 157-165, 2004 | 437 | 2004 |
| Chitosan dipping or oregano oil treatments, singly or combined on modified atmosphere packaged chicken breast meat S Petrou, M Tsiraki, V Giatrakou, IN Savvaidis International journal of food microbiology 156 (3), 264-271, 2012 | 342 | 2012 |
| Combined effect of MAP and thyme essential oil on the microbiological, chemical and sensory attributes of organically aquacultured sea bass (Dicentrarchus labrax) fillets M Kostaki, V Giatrakou, IN Savvaidis, MG Kontominas Food microbiology 26 (5), 475-482, 2009 | 321 | 2009 |
| Metal-microbe interactions: contemporary approaches TJ Beveridge, MN Hughes, H Lee, KT Leung, RK Poole, I Savvaidis, ... Advances in microbial physiology 38, 177-243, 1996 | 313 | 1996 |
| Effect of gutting on microbiological, chemical, and sensory properties of aquacultured sea bass (Dicentrarchus labrax) stored in ice V Papadopoulos, I Chouliara, A Badeka, IN Savvaidis, MG Kontominas Food microbiology 20 (4), 411-420, 2003 | 276 | 2003 |
| Effect of thyme essential oil and packaging treatments on fresh Mediterranean swordfish fillets during storage at 4 C S Kykkidou, V Giatrakou, A Papavergou, MG Kontominas, IN Savvaidis Food chemistry 115 (1), 169-175, 2009 | 259 | 2009 |
| Combined effects of salting, oregano oil and vacuum-packaging on the shelf-life of refrigerated trout fillets L Frangos, N Pyrgotou, V Giatrakou, A Ntzimani, IN Savvaidis Food microbiology 27 (1), 115-121, 2010 | 249 | 2010 |
| Correlation between microbial flora, sensory changes and biogenic amines formation in fresh chicken meat stored aerobically or under modified atmosphere packaging at 4 C … CC Balamatsia, EK Paleologos, MG Kontominas, IN Savvaidis Antonie van Leeuwenhoek 89, 9-17, 2006 | 248 | 2006 |
| Nisin–EDTA treatments and modified atmosphere packaging to increase fresh chicken meat shelf-life T Economou, N Pournis, A Ntzimani, IN Savvaidis Food chemistry 114 (4), 1470-1476, 2009 | 243 | 2009 |
| Possible role of volatile amines as quality-indicating metabolites in modified atmosphere-packaged chicken fillets: Correlation with microbiological and sensory attributes CC Balamatsia, A Patsias, MG Kontominas, IN Savvaidis Food Chemistry 104 (4), 1622-1628, 2007 | 234 | 2007 |
| Shelf-life of a chilled precooked chicken product stored in air and under modified atmospheres: microbiological, chemical, sensory attributes A Patsias, I Chouliara, A Badeka, IN Savvaidis, MG Kontominas Food microbiology 23 (5), 423-429, 2006 | 230 | 2006 |
| Effect of ozone on microbial, chemical and sensory attributes of shucked mussels G Manousaridis, A Nerantzaki, EK Paleologos, A Tsiotsias, IN Savvaidis, ... Food microbiology 22 (1), 1-9, 2005 | 205 | 2005 |
| Preservation of salted, vacuum-packaged, refrigerated sea bream (Sparus aurata) fillets by irradiation: microbiological, chemical and sensory attributes I Chouliara, IN Savvaidis, N Panagiotakis, MG Kontominas Food Microbiology 21 (3), 351-359, 2004 | 201 | 2004 |
| Biogenic amines formation and its relation to microbiological and sensory attributes in ice-stored whole, gutted and filleted Mediterranean Sea bass (Dicentrarchus labrax) EK Paleologos, IN Savvaidis, MG Kontominas Food microbiology 21 (5), 549-557, 2004 | 194 | 2004 |
| Combined effect of freeze chilling and MAP on quality parameters of raw chicken fillets A Patsias, AV Badeka, IN Savvaidis, MG Kontominas Food Microbiology 25 (4), 575-581, 2008 | 193 | 2008 |
| Combined natural antimicrobial treatments (EDTA, lysozyme, rosemary and oregano oil) on semi cooked coated chicken meat stored in vacuum packages at 4 C: Microbiological and … AG Ntzimani, VI Giatrakou, IN Savvaidis Innovative Food Science & Emerging Technologies 11 (1), 187-196, 2010 | 177 | 2010 |
| Shelf-life of chilled fresh Mediterranean swordfish (Xiphias gladius) stored under various packaging conditions:: Microbiological, biochemical and sensory attributes D Pantazi, A Papavergou, N Pournis, MG Kontominas, IN Savvaidis Food microbiology 25 (1), 136-143, 2008 | 171 | 2008 |
| Combined effect of irradiation and modified atmosphere packaging on shelf-life extension of chicken breast meat: microbiological, chemical and sensory changes E Chouliara, A Badeka, I Savvaidis, MG Kontominas European Food Research and Technology 226, 877-888, 2008 | 170 | 2008 |