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218篇 您的检索式：作者名="Nychas"

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	题名	作者	年代	出处	被引量
1	The effect of glucose supplementation on the spoilage microflora and chemical composition of minced beef stored aerobically or under a modified atmosphere at 4℃显示文摘	K A Lambropoulou E H Drosinos G J E Nychas	1996	International Journal of Food Microbiology1996，，30：	1
2	Effect of phenolic compounds and oleuropein on the germination of Ba- cillus cereus T spores显示文摘	Tassou C Nychas G Board R	1991	Biotechnology and applied biochemistry1991，13，2：	1
3	A study of the minimum inhibitory concentration and mode of action of oregano essential oil,thymol and carvacrol显示文摘	Lambert R Skandamis P N Coote P J Nychas G	2001	Journal of Applied Microbiology2001，91，3：	1
4	Meat spoilage during distribution显示文摘	Nychas GJ Skandamis PN Tassou CC	2008	Meat Sci2008，78，12：	1
5	The effect of the olive phenolic compound, oleuropein, on growth and enterotoxin B production by Staphylococcus aureus 显示文摘	Tranter H Tassou S C Nychas G	1993	Journal of Applied Microbiology1993，74，3：	1
6	Development and evaluation of a model predicting the survival of Escherichia coli显示文摘	Skandamis P N Nychas G J	2000	Appl Environ Microbiol2000，66，：	1
7	Behaviour of Listeria monocytogenes and autochthonous flora on meat stored under aerobic,vacuum and modified atmosphere pack-aging conditions with or without the presence of oregano essential oil at 5 ℃ 显示文摘	Tsigarida E Skandamis P Nychas G J E	2000	Applied Microbiology2000，，89：	1
8	Meat spoilage during distribution 显示文摘	NYCHAS G SKANDAMIS P TASSOU C	2008	Meat Science2008，78，12：	1
9	Yeast com- munity structures and dynamics in healthy and botrytis-af- fected grape must fermentation 显示文摘	Nisiotou A A Spiropoulos Nychas G-JE AE	2007	Appled and Environ- ment Microbiology2007，73，21：	1
10	Chemical and sensory changes associated with microbial flora of Mediterranean Boque (Boops boops) stored aerobically at 0,3,7 and 10℃显示文摘	Koutsoumanis K Nychas G E	1999	Applied Environmental Microbiology1999，65，2：	1
11	Modeling and predicting spoilage of cooked,cured meat products by multivariate analysis显示文摘	MATARAGAS M SKANDAMIS P NYCHAS G E	2007	Meat Science2007，77，3：	1
12	Analysis of flavonoids and phenolic acids in Greek aromatic plants: investigation of their antioxidant capacity and antimierobial activity显示文摘	Proestos C Boziaris I S Nychas G J E	2004	Food Chemistry2004，95，：	1
13	Meat spoilage during distribution显示文摘	NYCHAS G J SKANDAMIS P N TASSOU C C	2008	Meat Science2008，78，12：	1
14	Insights into the role of quorum sensing in food spoilage显示文摘	AMMOR M S MICHAELIDIS C NYCHAS G J E	2008	Journal of Food Protection2008，71，7：	1
15	The effect of oregano essential oil on survival/death of Salmonella ty-phimuriumin meat stored at 5 ℃under aerobic,VP/MAPconditions显示文摘	SKANDAMIS P TSIGARIDA E NYCHAS G-J E	2002	Food Microbiology2002，，19：	1
16	Meat spoilage during ditrbution显示文摘	NYCHAS G H E SKANDAMIS P N TASSOU C C	2008	Meat Science2008，78，12：	1
17	Preservation of Fresh Meat with Active and Modified Atmosphere Packaging Conditions显示文摘	Panagiotis N S Nychas G E	2002	International Journal of Food Microbiology2002，79，12：	1
18	Performance of Pseudomonas CFC-SeIective Medium in the Fish Storage Ecosystems 显示文摘	TRYFINOPOULOU P DROSINOS E H NYCHAS G J E	2001	Journal of Microbiological Methods2001，47，：	1
19	Application of a systematic experimental procedure to develop a microbial model for rapid fish shelf prediction显示文摘	Koutsoumanis K Nychas GJE	2000	Int J Food Microbiol2000，60，：	1
20	Field evaluation of the application of time temperature integrators for monitoring fish quality in the chill chain显示文摘	Giannakourou M C Koutsoumanis K Nychas G J E	2005	International Journal of Food Microbiology2005，102，3：	1

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