| Selection of potential probiotic lactic acid bacteria from fermented olives by in vitro tests AA Argyri, G Zoumpopoulou, KAG Karatzas, E Tsakalidou, GJE Nychas, ... Food microbiology 33 (2), 282-291, 2013 | 778 | 2013 |
| Microbiological and physicochemical changes of naturally black olives fermented at different temperatures and NaCl levels in the brines CC Tassou, EZ Panagou, KZ Katsaboxakis Food microbiology 19 (6), 605-615, 2002 | 236 | 2002 |
| Microbiological and biochemical profile of cv. Conservolea naturally black olives during controlled fermentation with selected strains of lactic acid bacteria EZ Panagou, U Schillinger, CMAP Franz, GJE Nychas Food microbiology 25 (2), 348-358, 2008 | 224 | 2008 |
| Use of titanium dioxide (TiO2) photocatalysts as alternative means for Listeria monocytogenes biofilm disinfection in food processing NG Chorianopoulos, DS Tsoukleris, EZ Panagou, P Falaras, GJE Nychas Food microbiology 28 (1), 164-170, 2011 | 222 | 2011 |
| Sensory and microbiological quality assessment of beef fillets using a portable electronic nose in tandem with support vector machine analysis OS Papadopoulou, EZ Panagou, FR Mohareb, GJE Nychas Food Research International 50 (1), 241-249, 2013 | 196 | 2013 |
| Data mining derived from food analyses using non-invasive/non-destructive analytical techniques; determination of food authenticity, quality & safety in tandem with computer … AI Ropodi, EZ Panagou, GJE Nychas Trends in Food Science & Technology 50, 11-25, 2016 | 179 | 2016 |
| Microbial colonization of naturally black olives during fermentation and associated biochemical activities in the cover brine GJE Nychas, EZ Panagou, ML Parker, KW Waldron, CC Tassou Letters in Applied Microbiology 34 (3), 173-177, 2002 | 173 | 2002 |
| A comparison of Raman and FT-IR spectroscopy for the prediction of meat spoilage AA Argyri, RM Jarvis, D Wedge, Y Xu, EZ Panagou, R Goodacre, ... Food Control 29 (2), 461-470, 2013 | 172 | 2013 |
| Rapid qualitative and quantitative detection of beef fillets spoilage based on Fourier transform infrared spectroscopy data and artificial neural networks AA Argyri, EZ Panagou, PA Tarantilis, M Polysiou, GJE Nychas Sensors and Actuators B: Chemical 145 (1), 146-154, 2010 | 167 | 2010 |
| The dynamics of the HS/SPME–GC/MS as a tool to assess the spoilage of minced beef stored under different packaging and temperature conditions AA Argyri, A Mallouchos, EZ Panagou, GJE Nychas International Journal of Food Microbiology 193, 51-58, 2015 | 159 | 2015 |
| Multispectral image analysis approach to detect adulteration of beef and pork in raw meats AI Ropodi, DE Pavlidis, F Mohareb, EZ Panagou, GJE Nychas Food Research International 67, 12-18, 2015 | 159 | 2015 |
| Using multispectral imaging for spoilage detection of pork meat BS Dissing, OS Papadopoulou, C Tassou, BK Ersbøll, JM Carstensen, ... Food and Bioprocess Technology 6, 2268-2279, 2013 | 156 | 2013 |
| Contribution of Fourier transform infrared (FTIR) spectroscopy data on the quantitative determination of minced pork meat spoilage O Papadopoulou, EZ Panagou, CC Tassou, GJE Nychas Food Research International 44 (10), 3264-3271, 2011 | 153 | 2011 |
| Inoculated fermentation of green olives with potential probiotic Lactobacillus pentosus and Lactobacillus plantarum starter cultures isolated from industrially fermented olives VA Blana, A Grounta, CC Tassou, GJE Nychas, EZ Panagou Food microbiology 38, 208-218, 2014 | 151 | 2014 |
| Potential of multispectral imaging technology for rapid and non-destructive determination of the microbiological quality of beef filets during aerobic storage EZ Panagou, O Papadopoulou, JM Carstensen, GJE Nychas International journal of food microbiology 174, 1-11, 2014 | 151 | 2014 |
| Yeast heterogeneity during spontaneous fermentation of black Conservolea olives in different brine solutions AA Nisiotou, N Chorianopoulos, GJE Nychas, EZ Panagou Journal of Applied Microbiology 108 (2), 396-405, 2010 | 139 | 2010 |
| Induced lactic acid fermentation of untreated green olives of the Conservolea cultivar by Lactobacillus pentosus EZ Panagou, CC Tassou, CZ Katsaboxakis Journal of the Science of Food and Agriculture 83 (7), 667-674, 2003 | 121 | 2003 |
| Novel approaches for food safety management and communication GJE Nychas, EZ Panagou, F Mohareb Current Opinion in Food Science 12, 13-20, 2016 | 115 | 2016 |
| A volatilomics approach for off-line discrimination of minced beef and pork meat and their admixture using HS-SPME GC/MS in tandem with multivariate data analysis DE Pavlidis, A Mallouchos, D Ercolini, EZ Panagou, GJE Nychas Meat science 151, 43-53, 2019 | 111 | 2019 |
| Types of traditional Greek foods and their safety EZ Panagou, GJE Nychas, JN Sofos Food Control 29 (1), 32-41, 2013 | 107 | 2013 |
George - John E., NychasProfessor Emeritus, Agricultural University of Athens, Athens, GreeceZweryfikowany adres z aua.gr