Search Results - Giatrakou, V

  • Showing 1 - 9 results of 9
Refine Results
  1. 1
    Chitosan dipping or oregano oil treatments, singly or combined on modified atmosphere packaged chicken breast meat

    Chitosan dipping or oregano oil treatments, singly or combined on modified atmosphere packaged chicken breast meat by Petrou, S., Tsiraki, M., Giatrakou, V., Savvaidis, I.N.

    Get full text
    Items that this one cites
    Items that cite this one
    Article
    Save to List
    Saved in:
  2. 2
    Effect of thyme essential oil and packaging treatments on fresh Mediterranean swordfish fillets during storage at 4 °C

    Effect of thyme essential oil and packaging treatments on fresh Mediterranean swordfish fillets during storage at 4 °C by Kykkidou, S., Giatrakou, V., Papavergou, A., Kontominas, M.G., Savvaidis, I.N.

    Published in Food chemistry
    Get full text
    Items that this one cites
    Items that cite this one
    Article
    Save to List
    Saved in:
  3. 3
    Effect of chitosan and thyme oil on a ready to cook chicken product

    Effect of chitosan and thyme oil on a ready to cook chicken product by Giatrakou, V., Ntzimani, A., Savvaidis, I.N.

    Published in Food microbiology
    Get full text
    Items that this one cites
    Items that cite this one
    Article
    Save to List
    Saved in:
  4. 4
    Combined effects of salting, oregano oil and vacuum-packaging on the shelf-life of refrigerated trout fillets

    Combined effects of salting, oregano oil and vacuum-packaging on the shelf-life of refrigerated trout fillets by Frangos, L., Pyrgotou, N., Giatrakou, V., Ntzimani, A., Savvaidis, I.N.

    Published in Food microbiology
    Get full text
    Items that this one cites
    Items that cite this one
    Article
    Save to List
    Saved in:
  5. 5
    Combined Chitosan-Thyme Treatments with Modified Atmosphere Packaging on a Ready-to-Cook Poultry Product

    Combined Chitosan-Thyme Treatments with Modified Atmosphere Packaging on a Ready-to-Cook Poultry Product by GIATRAKOU, V, NTZIMANI, A, SAVVAIDIS, I. N

    Get full text
    Items that this one cites
    Items that cite this one
    Article
    Save to List
    Saved in:
  6. 6
    Combined natural antimicrobial treatments on a ready-to-eat poultry product stored at 4 and 8°C

    Combined natural antimicrobial treatments on a ready-to-eat poultry product stored at 4 and 8°C by Ntzimani, A.G, Giatrakou, V.I, Savvaidis, I.N

    Published in Poultry science
    Get full text
    Items that this one cites
    Items that cite this one
    Article
    Save to List
    Saved in:
  7. 7
    Potential of Oregano Essential Oil and MAP to Extend the Shelf Life of Fresh Swordfish: A Comparative Study with Ice Storage

    Potential of Oregano Essential Oil and MAP to Extend the Shelf Life of Fresh Swordfish: A Comparative Study with Ice Storage by Giatrakou, V, Kykkidou, S, Papavergou, A, Kontominas, M.G, Savvaidis, I.N

    Get full text
    Items that this one cites
    Items that cite this one
    Article
    Save to List
    Saved in:
  8. 8
    Combined effect of MAP and thyme essential oil on the microbiological, chemical and sensory attributes of organically aquacultured sea bass ( Dicentrarchus labrax) fillets

    Combined effect of MAP and thyme essential oil on the microbiological, chemical and sensory attributes of organically aquacultured sea bass ( Dicentrarchus labrax) fillets by Kostaki, Maria, Giatrakou, Vasiliki, Savvaidis, Ioannis N., Kontominas, Michael G.

    Published in Food microbiology
    Get full text
    Items that this one cites
    Items that cite this one
    Article
    Save to List
    Saved in:
  9. 9
    Combined natural antimicrobial treatments on a ready-to-eat poultry product stored at 4 and 8 degree C

    Combined natural antimicrobial treatments on a ready-to-eat poultry product stored at 4 and 8 degree C by Ntzimani, A G, Giatrakou, VI, Savvaidis, IN

    Published in Poultry science
    Get full text
    Article
    Save to List
    Saved in:

Search Tools: