| Revitalization of plant growth promoting rhizobacteria for sustainable development in agriculture S Gouda, RG Kerry, G Das, S Paramithiotis, HS Shin, JK Patra Microbiological research 206, 131-140, 2018 | 1309 | 2018 |
| Kimchi and other widely consumed traditional fermented foods of Korea: a review JK Patra, G Das, S Paramithiotis, HS Shin Frontiers in microbiology 7, 1493, 2016 | 325 | 2016 |
| The biodiversity of lactic acid bacteria in Greek traditional wheat sourdoughs is reflected in both composition and metabolite formation L De Vuyst, V Schrijvers, S Paramithiotis, B Hoste, M Vancanneyt, ... Applied and Environmental Microbiology 68 (12), 6059-6069, 2002 | 263 | 2002 |
| Phenotypic and technological diversity of lactic acid bacteria and staphylococci isolated from traditionally fermented sausages in Southern Greece EH Drosinos, S Paramithiotis, G Kolovos, I Tsikouras, I Metaxopoulos Food microbiology 24 (3), 260-270, 2007 | 244 | 2007 |
| Interactions between Saccharomyces cerevisiae and lactic acid bacteria in sourdough S Paramithiotis, S Gioulatos, E Tsakalidou, G Kalantzopoulos Process Biochemistry 41 (12), 2429-2433, 2006 | 170 | 2006 |
| Lactic acid bacteria population dynamics during minced beef storage under aerobic or modified atmosphere packaging conditions AI Doulgeraki, S Paramithiotis, DM Kagkli, GJE Nychas Food microbiology 27 (8), 1028-1034, 2010 | 155 | 2010 |
| Characterization of the Enterobacteriaceae community that developed during storage of minced beef under aerobic or modified atmosphere packaging conditions AI Doulgeraki, S Paramithiotis, GJE Nychas International journal of food microbiology 145 (1), 77-83, 2011 | 130 | 2011 |
| Screening of bacterial strains capable of converting biodiesel‐derived raw glycerol into 1, 3‐propanediol, 2, 3‐butanediol and ethanol M Metsoviti, S Paramithiotis, EH Drosinos, M Galiotou‐Panayotou, ... Engineering in Life Sciences 12 (1), 57-68, 2012 | 113 | 2012 |
| Application of selected starter cultures for the production of wheat sourdough bread using a traditional three-stage procedure S Paramithiotis, Y Chouliaras, E Tsakalidou, G Kalantzopoulos Process Biochemistry 40 (8), 2813-2819, 2005 | 104 | 2005 |
| Traditional fermented foods with anti-aging effect: A concentric review G Das, S Paramithiotis, BS Sivamaruthi, CH Wijaya, S Suharta, N Sanlier, ... Food Research International 134, 109269, 2020 | 89 | 2020 |
| Polyphasic identification of wild yeast strains isolated from Greek sourdoughs S Paramithiotis, MRA Müller, MA Ehrmann, E Tsakalidou, H Seiler, ... Systematic and applied microbiology 23 (1), 156-164, 2000 | 87 | 2000 |
| Development of the microbial community during spontaneous cauliflower fermentation S Paramithiotis, OL Hondrodimou, EH Drosinos Food Research International 43 (4), 1098-1103, 2010 | 73 | 2010 |
| Expression of Listeria monocytogenes key virulence genes during growth in liquid medium, on rocket and melon at 4, 10 and 30 C A Hadjilouka, C Molfeta, O Panagiotopoulou, S Paramithiotis, ... Food Microbiology 55, 7-15, 2016 | 63 | 2016 |
| Microbial oil production from various carbon sources by newly isolated oleaginous yeasts S Maina, C Pateraki, N Kopsahelis, S Paramithiotis, EH Drosinos, ... Engineering in Life Sciences 17 (3), 333-344, 2017 | 60 | 2017 |
| Comparative study of spontaneously fermented sourdoughs originating from two regions of Greece: Peloponnesus and Thessaly S Paramithiotis, S Tsiasiotou, EH Drosinos European Food Research and Technology 231, 883-890, 2010 | 57 | 2010 |
| Biogenic amines in fresh fish and fishery products and emerging control A Arulkumar, S Paramithiotis, S Paramasivam Aquaculture and Fisheries 8 (4), 431-450, 2023 | 55 | 2023 |
| Flour carbohydrate catabolism and metabolite production by sourdough lactic acid bacteria S Paramithiotis, A Sofou, E Tsakalidou, G Kalantzopoulos World Journal of Microbiology and Biotechnology 23, 1417-1423, 2007 | 50 | 2007 |
| Listeria monocytogenes serotype prevalence and biodiversity in diverse food products A Hadjilouka, ND Andritsos, S Paramithiotis, M Mataragas, EH Drosinos Journal of Food Protection 77 (12), 2115-2120, 2014 | 46 | 2014 |
| Food quality changes during shelf life E Moschopoulou, G Moatsou, MK Syrokou, S Paramithiotis, EH Drosinos Food quality and shelf life, 1-31, 2019 | 45 | 2019 |
| Food recalls and warnings due to the presence of foodborne pathogens—A focus on fresh fruits, vegetables, dairy and eggs S Paramithiotis, EH Drosinos, PN Skandamis Current opinion in food science 18, 71-75, 2017 | 45 | 2017 |
