AGRICULTURAL
UNIVERSITY OF ATHENS
Department of Food 
Science & Human Nutrition

Influence of temperature on regulation of key virulence and stress response genes in Listeria monocytogenes biofilms

 Food Microbiology, 111, 104190, 2023 (https://doi.org/10.1016/j.fm.2022.104190)
Food Microbiology
Poimenidou SV, Caccia N, Paramithiotis S, Hébraud M, Nychas GJ, Skandamis PN.

Deciphering the induction of Listeria monocytogenes into sublethal injury using fluorescence microscopy and RT-qPCR

International Journal of Food Microbiology, 385, 109983, 2023 (https://doi.org/10.1016/j.ijfoodmicro.2022.109983)
International Journal of Food Microbiology
Arvaniti M, Tsakanikas P, Paramithiotis S, Papadopoulou V, Balomenos A, Giannakopoulou A, Skandamis P.

Studying the effect of oxygen availability and matrix structure on population density and inter-strain interactions of Listeria monocytogenes in different dairy model systems

Food Research International, 156, 111118, 2022 (https://doi.org/10.1016/j.foodres.2022.111118)
Food Research International
Gkerekou MA, Adam LA, Papakostas GK, Skandamis PN.

Listeria monocytogenes sublethal injury and viable-but-nonculturable state induced by acidic conditions and disinfectants

Microbiology Spectrum, 9(3), 2021 (https://doi.org/10.1128/Spectrum.01377-21)
Microbiology Spectrum
Arvaniti M, Tsakanikas P, Papadopoulou V, Giannakopoulou A, Skandamis P.

Microbial ecology of Greek wheat sourdoughs, identified by a culture-dependent and a culture-independent approach

Foods, 9(11), 1603, 2020 (https://doi.org/10.3390/foods9111603)
Foods
Syrokou MK, Themeli C, Paramithiotis S, Mataragas M, Bosnea L, Argyri AA, Chorianopoulos NG, Skandamis PN, Drosinos EH

Technological and safety attributes of lactic acid bacteria and yeasts isolated from spontaneously fermented Greek wheat sourdoughs

Microorganisms, 9(4), 671, 2021 (doi: 10.3390/microorganisms9040671)
Microorganisms
Syrokou MK, Tziompra S, Psychogiou EE, Mpisti SD, Paramithiotis S, Bosnea L, Mataragas M, Skandamis PN, Drosinos EH

Nutritional characteristics of prepacked feta PDO cheese products in Greece: assessment of dietary intakes and nutritional profiles

Foods, 9(3), 253, 2020 (https://doi.org/10.3390/foods9030253)
Foods
Katsouri E, Magriplis E, Zampelas A, Nychas GJ, Drosinos EH

Comparison of the microbiome of artisanal homemade and industrial feta cheese through amplicon sequencing and shotgun metagenomics

Microorganisms, 10(5), 1073, 2022 (https://doi.org/10.3390/microorganisms10051073)
Microorganisms
Papadimitriou K., Anastasiou R., Georgalaki M., Bounenni R., Paximadaki A., Charmpi C., Alexandraki V., Kazou M. and E. Tsakalidou

Whole-genome sequence data of the proteolytic and bacteriocin producing strain Enterococcus faecalis PK23 isolated from the traditional Halitzia cheese produced in Cyprus

Data in Brief, 38, 107437, 2021 (https://doi.org/10.1016/j.dib.2021.107437)
Data in Brief
Papadimitriou K., Venieraki A., Tsigkrimani M., Katinakis P. and P.N. Skandamis P.N.

Whole-genome sequence data and analysis of Lactobacillus delbrueckii subsp. lactis ACA-DC 178 isolated from Greek Kasseri cheese

Data in Brief, 25, 104282, 2019 (https://doi.org/10.1016/j.dib.2019.104282)
Data in Brief
Alexandraki V., M. Kazou, B. Pot, E. Tsakalidou and K. Papadimitriou

NEWSLETTER

The Department of Food Science and Human Nutrition (renamed Department of Food Science and Technology, Decree 80/27/5/13, Government Gazette A119 28/5/13) offers its students the scientific background for a rational approach to scientific and technological issues related to the food sector.
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