| Sensory and microbiological quality assessment of beef fillets using a portable electronic nose in tandem with support vector machine analysis OS Papadopoulou, EZ Panagou, FR Mohareb, GJE Nychas Food Research International 50 (1), 241-249, 2013 | 183 | 2013 |
| Contribution of Fourier transform infrared (FTIR) spectroscopy data on the quantitative determination of minced pork meat spoilage O Papadopoulou, EZ Panagou, CC Tassou, GJE Nychas Food Research International 44 (10), 3264-3271, 2011 | 149 | 2011 |
| Using multispectral imaging for spoilage detection of pork meat BS Dissing, OS Papadopoulou, C Tassou, BK Ersbøll, JM Carstensen, ... Food and Bioprocess Technology 6, 2268-2279, 2013 | 146 | 2013 |
| Potential of multispectral imaging technology for rapid and non-destructive determination of the microbiological quality of beef filets during aerobic storage EZ Panagou, O Papadopoulou, JM Carstensen, GJE Nychas International journal of food microbiology 174, 1-11, 2014 | 136 | 2014 |
| Greek functional Feta cheese: Enhancing quality and safety using a Lactobacillus plantarum strain with probiotic potential OS Papadopoulou, AA Argyri, EE Varzakis, CC Tassou, ... Food Microbiology 74, 21-33, 2018 | 78 | 2018 |
| Effect of high pressure processing on the survival of Salmonella Enteritidis and shelf-life of chicken fillets AA Argyri, OS Papadopoulou, A Nisiotou, CC Tassou, N Chorianopoulos Food Microbiology 70, 55-64, 2018 | 64 | 2018 |
| Evaluation of immobilized Lactobacillus plantarum 2035 on whey protein as adjunct probiotic culture in yoghurt production M Sidira, V Santarmaki, M Kiourtzidis, AA Argyri, OS Papadopoulou, ... LWT 75, 137-146, 2017 | 60 | 2017 |
| Ensemble-based support vector machine classifiers as an efficient tool for quality assessment of beef fillets from electronic nose data F Mohareb, O Papadopoulou, E Panagou, GJ Nychas, C Bessant Analytical Methods 8 (18), 3711-3721, 2016 | 58 | 2016 |
| Probiotic potential of lactic acid bacteria from traditional fermented dairy and meat products: Assessment by in vitro tests and molecular characterization F Pavli, A Argyri, O Papadopoulou, G Nychas, N Chorianopoulos, ... J Prob Health 4 (157), 10.4172, 2016 | 45 | 2016 |
| Spoilage Potential of Pseudomonas (P. fragi, P. putida) and LAB (Leuconostoc mesenteroides, Lactobacillus sakei) Strains and Their Volatilome Profile during … OS Papadopoulou, V Iliopoulos, A Mallouchos, EZ Panagou, ... Foods 9 (5), 633, 2020 | 43 | 2020 |
| Transfer of foodborne pathogenic bacteria to non-inoculated beef fillets through meat mincing machine OS Papadopoulou, NG Chorianopoulos, EN Gkana, AV Grounta, ... Meat science 90 (3), 865-869, 2012 | 42 | 2012 |
| Genotypic characterization of Brochothrix thermosphacta isolated during storage of minced pork under aerobic or modified atmosphere packaging conditions OS Papadopoulou, AI Doulgeraki, C Botta, L Cocolin, GJE Nychas Meat science 92 (4), 735-738, 2012 | 35 | 2012 |
| Rapid assessment of meat quality by means of an electronic nose and support vector machines OS Papadopoulou, CC Tassou, L Schiavo, GJE Nychas, EZ Panagou Procedia Food Science 1, 2003-2006, 2011 | 25 | 2011 |
| Molecular detection of two potential probiotic lactobacilli strains and evaluation of their performance as starter adjuncts in yogurt production G Saxami, OS Papadopoulou, N Chorianopoulos, Y Kourkoutas, ... International journal of molecular sciences 17 (5), 668, 2016 | 21 | 2016 |
| Mapping the key technological and functional characteristics of indigenous lactic acid bacteria isolated from Greek traditional dairy products CS Kamarinou, OS Papadopoulou, AI Doulgeraki, CC Tassou, A Galanis, ... Microorganisms 10 (2), 246, 2022 | 17 | 2022 |
| Quality and safety of fresh chicken fillets after high pressure processing: survival of indigenous Brochothrix thermosphacta and inoculated Listeria monocytogenes AA Argyri, OS Papadopoulou, P Sourri, N Chorianopoulos, CC Tassou Microorganisms 7 (11), 520, 2019 | 17 | 2019 |
| Use of Fourier transform infrared spectroscopy for monitoring the shelf life and safety of yogurts supplemented with a lactobacillus plantarum strain with probiotic potential OS Papadopoulou, AA Argyri, V Kounani, CC Tassou, N Chorianopoulos Frontiers in Microbiology 12, 678356, 2021 | 16 | 2021 |
| Production of a functional fresh cheese enriched with the probiotic strain Lb. plantarum T571 isolated from traditional Greek product OGS PaPadOPOulOu, NG ChOrIaNOPOulOS Current Research in Nutrition and Food Science Journal 4 (Special Issue …, 2016 | 11 | 2016 |
| Use of lactobacilli strains with probiotic potential in traditional fermented milk and their impact on quality and safety related to Listeria monocytogenes OS Papadopoulou, AA Argyri, E Varzakis, M Sidira, Y Kourkoutas, ... International Dairy Journal 98, 44-53, 2019 | 7 | 2019 |
| Evaluating the quality of cheese slices packaged with Na-alginate edible films supplemented with functional lactic acid bacteria cultures after high-pressure processing OS Papadopoulou, AA Argyri, VC Bikouli, E Lambrinea, ... Foods 11 (18), 2855, 2022 | 5 | 2022 |
Dr. Chrysoula TassouHellenic Agricultural Organization DIMITRA, Institute of Technology of Agricultural Productsnagref.gr üzerinde doğrulanmış e-posta adresine sahip
