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2149 related items for PubMed ID: 16943033

  • 1. Shelf-life of a chilled precooked chicken product stored in air and under modified atmospheres: microbiological, chemical, sensory attributes.
    Patsias A, Chouliara I, Badeka A, Savvaidis IN, Kontominas MG.
    Food Microbiol; 2006 Aug; 23(5):423-9. PubMed ID: 16943033
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  • 2. Shelf-life of chilled fresh Mediterranean swordfish (Xiphias gladius) stored under various packaging conditions: microbiological, biochemical and sensory attributes.
    Pantazi D, Papavergou A, Pournis N, Kontominas MG, Savvaidis IN.
    Food Microbiol; 2008 Feb; 25(1):136-43. PubMed ID: 17993387
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  • 3. Combined effect of oregano essential oil and modified atmosphere packaging on shelf-life extension of fresh chicken breast meat, stored at 4 degrees C.
    Chouliara E, Karatapanis A, Savvaidis IN, Kontominas MG.
    Food Microbiol; 2007 Sep; 24(6):607-17. PubMed ID: 17418312
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  • 5. Microbiological, biochemical and sensory assessment of mussels (Mytilus galloprovincialis) stored under modified atmosphere packaging.
    Goulas AE, Chouliara I, Nessi E, Kontominas MG, Savvaidis IN.
    J Appl Microbiol; 2005 Sep; 98(3):752-60. PubMed ID: 15715879
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  • 8. Correlation between microbial flora, sensory changes and biogenic amines formation in fresh chicken meat stored aerobically or under modified atmosphere packaging at 4 degrees C: possible role of biogenic amines as spoilage indicators.
    Balamatsia CC, Paleologos EK, Kontominas MG, Savvaidis IN.
    Antonie Van Leeuwenhoek; 2006 Jan; 89(1):9-17. PubMed ID: 16528580
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  • 11. Microbiological quality of maatjes herring stored in air and under modified atmosphere at 4 and 10 degrees C.
    Lyhs U, Lahtinen J, Schelvis-Smit R.
    Food Microbiol; 2007 Aug; 24(5):508-16. PubMed ID: 17367684
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  • 12. Combined effect of an oxygen absorber and oregano essential oil on shelf life extension of rainbow trout fillets stored at 4 degrees C.
    Mexis SF, Chouliara E, Kontominas MG.
    Food Microbiol; 2009 Sep; 26(6):598-605. PubMed ID: 19527835
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  • 13. Combined chitosan-thyme treatments with modified atmosphere packaging on a ready-to-cook poultry product.
    Giatrakou V, Ntzimani A, Savvaidis IN.
    J Food Prot; 2010 Apr; 73(4):663-9. PubMed ID: 20377954
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  • 14. Effect of low-dose radiation on microbiological, chemical, and sensory characteristics of chicken meat stored aerobically at 4 degrees C.
    Balamatsia CC, Rogga K, Badeka A, Kontominas MG, Savvaidis IN.
    J Food Prot; 2006 May; 69(5):1126-33. PubMed ID: 16715814
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  • 15. Effect of various chemical decontamination treatments on natural microflora and sensory characteristics of poultry.
    del Río E, Panizo-Morán M, Prieto M, Alonso-Calleja C, Capita R.
    Int J Food Microbiol; 2007 Apr 20; 115(3):268-80. PubMed ID: 17320231
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  • 16. Effect of packaging atmosphere on the microbial attributes of pearlspot (Etroplus suratensis Bloch) stored at 0-2 degrees C.
    Ravi Sankar CN, Lalitha KV, Jose L, Manju S, Gopal TK.
    Food Microbiol; 2008 May 20; 25(3):518-28. PubMed ID: 18355677
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  • 19. Storage of pork meat under modified atmospheres containing vapors from commercial alcoholic beverages.
    Kapetanakou AE, Agathaggelou EI, Skandamis PN.
    Int J Food Microbiol; 2014 May 16; 178():65-75. PubMed ID: 24667319
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  • 20. Effect of packaging technology on microbiological and sensory quality of a cooked blood sausage, Morcela de Arroz, from Monchique region of Portugal.
    Pereira JA, Dionísio L, Patarata L, Matos TJ.
    Meat Sci; 2015 Mar 16; 101():33-41. PubMed ID: 25462380
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