I N Savvaidis
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Explore the profile of I N Savvaidis including associated specialties, affiliations and a list of published articles.
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Articles
18
Citations
253
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Recent Articles
1.
Kallinteri L, Kostoula O, Savvaidis I
Food Microbiol
. 2013 Sep;
36(2):176-81.
PMID: 24010596
The present study evaluated the use of nisin, natamycin and/or their combination as antimicrobial treatments to improve the shelf-life of Galotyri cheese. Samples were treated with nisin [N1 (100 IU/g),...
2.
Vasilatos G, Savvaidis I
Int J Food Microbiol
. 2013 Jul;
166(1):54-8.
PMID: 23827808
In this study fresh turkey meat was packaged under vacuum and stored at 2°C. The following lots were used: T (control); stored under vacuum packaging (VP), T-RO; stored under VP,...
3.
Petrou S, Tsiraki M, Giatrakou V, Savvaidis I
Int J Food Microbiol
. 2012 Apr;
156(3):264-71.
PMID: 22534355
The present study examined the effect of natural antimicrobials: chitosan, oregano and their combination, on the shelf-life of modified atmosphere packaged chicken breast meat stored at 4°C. Treatments examined in...
4.
Samelis J, Kakouri A, Savvaidis I, Riganakos K, Kontominas M
Meat Sci
. 2011 Nov;
70(1):189-95.
PMID: 22063296
This study evaluated survival of Listeria spp. (four-strain mixture of Listeria innocua plus a non-virulent Listeria monocytogenes strain) and Escherichia coli O157:H7 strain ATCC 43888 during fermentation and ripening of...
5.
Chouliara I, Samelis J, Kakouri A, Badeka A, Savvaidis I, Riganakos K, et al.
Meat Sci
. 2011 Nov;
74(2):303-11.
PMID: 22062840
Changes in microbiological and physicochemical quality attributes resulting from the use of irradiation in the production of Greek dry fermented sausage were investigated as a function of fermentation/ripening time. Results...
6.
Ntzimani A, Giatrakou V, Savvaidis I
Poult Sci
. 2011 Mar;
90(4):880-8.
PMID: 21406376
The aim of the present study was to evaluate the effect of natural antimicrobial agents EDTA, lysozyme, and 2 essential oils (rosemary and oregano) on the quality of a ready-to-eat...
7.
Giatrakou V, Ntzimani A, Savvaidis I
J Food Prot
. 2010 Apr;
73(4):663-9.
PMID: 20377954
In the present study, natural antimicrobials chitosan and thyme, and their combination, were evaluated for their effect on the shelf life of a ready-to-cook (RTC) chicken-pepper kebab (skewer) stored under...
8.
Giatrakou V, Ntzimani A, Savvaidis I
Food Microbiol
. 2009 Nov;
27(1):132-6.
PMID: 19913703
The present study examined the effect of natural antimicrobials: chitosan, thyme and their combination, on the shelf-life of a Ready to Cook (RTC) chicken-pepper kebab (skewer) stored under aerobic conditions...
9.
Frangos L, Pyrgotou N, Giatrakou V, Ntzimani A, Savvaidis I
Food Microbiol
. 2009 Nov;
27(1):115-21.
PMID: 19913701
The present study evaluated the effect of salt, oregano essential oil (EO) and packaging on fresh rainbow trout fillets during storage at 4 degrees C. Treatments included the following: A1...
10.
Atrea I, Papavergou A, Amvrosiadis I, Savvaidis I
Food Microbiol
. 2009 Jan;
26(2):166-72.
PMID: 19171258
The present study evaluated the use of vacuum packaging (alone) or with addition of oregano essential oil (EO), as an antimicrobial treatment for shelf-life extension of fresh Mediterranean octopus stored...