Search Results - BLANA, Vasiliki A

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  1. 1
    Inoculated fermentation of green olives with potential probiotic Lactobacillus pentosus and Lactobacillus plantarum starter cultures isolated from industrially fermented olives

    Inoculated fermentation of green olives with potential probiotic Lactobacillus pentosus and Lactobacillus plantarum starter cultures isolated from industrially fermented olives by Blana, Vasiliki A., Grounta, Athena, Tassou, Chrysoula C., Nychas, George-John E., Panagou, Efstathios Z.

    Published in Food microbiology
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  2. 2
    Presence of quorum sensing signal molecules in minced beef stored under various temperature and packaging conditions

    Presence of quorum sensing signal molecules in minced beef stored under various temperature and packaging conditions by Blana, Vasiliki A., Nychas, George-John E.

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  3. 3
    Assessment of the effect of a Salmonella enterica ser. Typhimurium culture supernatant on the single-cell lag time of foodborne pathogens

    Assessment of the effect of a Salmonella enterica ser. Typhimurium culture supernatant on the single-cell lag time of foodborne pathogens by Blana, Vasiliki A., Lianou, Alexandra, Nychas, George-John E.

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  4. 4
    Survival of potential probiotic lactic acid bacteria on fermented green table olives during packaging in polyethylene pouches at 4 and 20 °C

    Survival of potential probiotic lactic acid bacteria on fermented green table olives during packaging in polyethylene pouches at 4 and 20 °C by Blana, Vasiliki A., Polymeneas, Napoleon, Tassou, Chrysoula C., Panagou, Efstathios Z.

    Published in Food microbiology
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  5. 5
    Potential of a simple HPLC-based approach for the identification of the spoilage status of minced beef stored at various temperatures and packaging systems

    Potential of a simple HPLC-based approach for the identification of the spoilage status of minced beef stored at various temperatures and packaging systems by Argyri, Anthoula A., Doulgeraki, Agapi I., Blana, Vasiliki A., Panagou, Efstathios Z., Nychas, George-John E.

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  6. 6
    Autoinducer-2-like Activity in Lactic Acid Bacteria Isolated from Minced Beef Packaged under Modified Atmospheres

    Autoinducer-2-like Activity in Lactic Acid Bacteria Isolated from Minced Beef Packaged under Modified Atmospheres by BLANA, Vasiliki A, DOULGERAKI, Agapi I, NYCHAS, George-John E

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  7. 7
    Identification and Characterization of Enterococcus spp. in Greek Spontaneous Sausage Fermentation

    Identification and Characterization of Enterococcus spp. in Greek Spontaneous Sausage Fermentation by Paramithiotis, S, Kagkli, D.M, Blana, V.A, Nychas, G.J.E, Drosinos, E.H

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  8. 8
    Research Note Identification and Characterization of Enterococcus spp. in Greek Spontaneous Sausage Fermentation

    Research Note Identification and Characterization of Enterococcus spp. in Greek Spontaneous Sausage Fermentation by Paramithiotis, Spiros, Kagkli, Dafni-Maria, Blana, Vasiliki A, Nychas, George-John E, Drosinos, Eleftherios H

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  9. 9
    Assessing biofilm formation by Salmonella enterica serovar Typhimurium on abiotic substrata in the presence of quorum sensing signals produced by Hafnia alvei

    Assessing biofilm formation by Salmonella enterica serovar Typhimurium on abiotic substrata in the presence of quorum sensing signals produced by Hafnia alvei by Blana, Vasiliki, Georgomanou, Aliki, Giaouris, Efstathios

    Published in Food control
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