Search Results - Martsikalis, Petros V

  • Showing 1 - 5 results of 5
Refine Results
  1. 1
    The use of various statistical methods for authenticity and detection of adulteration in fish and seafood

    The use of various statistical methods for authenticity and detection of adulteration in fish and seafood by Kotsanopoulos, Konstantinos, Martsikalis, Petros V., Gkafas, George A., Exadactylos, Athanasios

    Get full text
    Items that this one cites
    Items that cite this one
    Article
    Save to List
    Saved in:
  2. 2
    The use of molecular markers in the verification of fish and seafood authenticity and the detection of adulteration

    The use of molecular markers in the verification of fish and seafood authenticity and the detection of adulteration by Kotsanopoulos, Konstantinos V., Exadactylos, Athanasios, Gkafas, George A., Martsikalis, Petros V., Parlapani, Foteini F., Boziaris, Ioannis S., Arvanitoyannis, Ioannis S.

    Get full text
    Items that this one cites
    Items that cite this one
    Article
    Save to List
    Saved in:
  3. 3
    The use of telomeric length as authenticity marker in fish and seafood - a new perspective in the detection of adulteration

    The use of telomeric length as authenticity marker in fish and seafood - a new perspective in the detection of adulteration by Xenidis, Vasileios A., Martsikalis, Petros V., Kotsanopoulos, Konstantinos V., Palaiokostas, Christos, Gkafas, Georgios A., Parlapani, Foteini F., Boziaris, Ioannis S., Exadactylos, Athanasios

    Get full text
    Items that this one cites
    Article
    Save to List
    Saved in:
  4. 4
    Microbial and Physicochemical Status of Raw and Processed Sea Cucumbers from the Hellenic Seawaters

    Microbial and Physicochemical Status of Raw and Processed Sea Cucumbers from the Hellenic Seawaters by Boziaris, Ioannis S, Anagnostopoulos, Dimitrios A, Parlapani, Foteini F, Syropoulou, Faidra, Martsikalis, Petros V, Apostologamvrou, Chrysoula, Kokioumi, Despoina, Vafidis, Dimitris

    Published in Sustainability
    Get full text
    Items that this one cites
    Items that cite this one
    Article
    Save to List
    Saved in:
  5. 5
    Gilthead seabream (Sparus aurata) fed with polar lipids from olive oil industry by-products: Shelf-life, microbiological and physicochemical characteristics during storage at 2 °C

    Gilthead seabream (Sparus aurata) fed with polar lipids from olive oil industry by-products: Shelf-life, microbiological and physicochemical characteristics during storage at 2 °C... by Anagnostopoulos, Dimitrios A., Martsikalis, Petros V., Syropoulou, Faidra, Parlapani, Foteini F., Polymeros, Konstantinos, Barkas, Dimitrios, Papaharisis, Leonidas, Antonopoulou, Smaragdi, Boziaris, Ioannis S.

    Published in The microbe
    Get full text
    Article
    Save to List
    Saved in:

Search Tools: