Search Results - Gavriil, Alkmini

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  1. 1
    Sublethal concentrations of undissociated acetic acid may not always stimulate acid resistance in Salmonella enterica sub. enterica serovar Enteritidis Phage Type 4: Implications of challenge substrate associated factors

    Sublethal concentrations of undissociated acetic acid may not always stimulate acid resistance in Salmonella enterica sub. enterica serovar Enteritidis Phage Type 4: Implications o... by Gavriil, Alkmini, Thanasoulia, Athina, Skandamis, Panagiotis N.

    Published in PloS one
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  2. 2
    Evaluation of antimicrobial activities of plant aqueous extracts against Salmonella Typhimurium and their application to improve safety of pork meat

    Evaluation of antimicrobial activities of plant aqueous extracts against Salmonella Typhimurium and their application to improve safety of pork meat by Gavriil, Alkmini, Zilelidou, Evangelia, Papadopoulos, Angelis-Evangelos, Siderakou, Danae, Kasiotis, Konstantinos M., Haroutounian, Serkos A., Gardeli, Chrysavgi, Giannenas, Ilias, Skandamis, Panagiotis N.

    Published in Scientific reports
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  3. 3
    The Impact of Different Inoculation Schemes on the Microbiota, Physicochemical and Sensory Characteristics of Greek Kopanisti Cheese throughout Production and Ripening

    The Impact of Different Inoculation Schemes on the Microbiota, Physicochemical and Sensory Characteristics of Greek Kopanisti Cheese throughout Production and Ripening by Kazou, Maria, Gavriil, Alkmini, Kalagkatsi, Olga, Paschos, Theodoros, Tsakalidou, Effie

    Published in Microorganisms (Basel)
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  4. 4
    A current insight into Salmonella's inducible acid resistance

    A current insight into Salmonella's inducible acid resistance by Gavriil, Alkmini, Giannenas, Ilias, Skandamis, Panagiotis N

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  5. 5
    Prior exposure to different combinations of pH and undissociated acetic acid can affect the induced resistance of Salmonella spp. strains in mayonnaise stored under refrigeration and the regulation of acid-resistance related genes

    Prior exposure to different combinations of pH and undissociated acetic acid can affect the induced resistance of Salmonella spp. strains in mayonnaise stored under refrigeration a... by Gavriil, Alkmini, Paramithiotis, Spiros, Skordaki, Asimina, Tsiripov, Eleni, Papaioannou, Adamantia, Skandamis, Panagiotis N.

    Published in Food microbiology
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