Symbiosis Publications

  • Andritsos, N.D., M. Mataragas, E. Mavrou, A. Stamatiou, E. H. Drosinos (2012) Studying the microbial association of minced pork meat by multivariate analysis Meat Science 2012 accepted
  • Argyri, A.A., Panagou, E.Z., Jarvis, R., Goodacre, R. and Nychas, G-J.E. 2009 The potential of end-product metabolites on predicting the shelf life of minced beef stored under aerobic and modified atmospheres with or without the effect of essential oils. ICPMF
  • Argyri A., Mohareb F., Panagou E., Bessant C., Nychas G.- (2009) An artificial neural networks approach for the rapid detection of the microbial spoilage of beef fillets based on Fourier transform infrared spectroscopy data ICPMF 2009 - September 8-12, Washington D.C. USA Proceedings of this Conference .pp 23-26
  • Argyri A,, Panagou E., Tarantilis P., Polysiou M. and Nychas G.J. (2010) Rapid qualitative and quantitative detection of beef fillets spoilage based on Fourier transform infrared spectroscopy data and artificial neural networks. Sensors and Actuators B 145, 2010 146-154
  • Argyri A. A., Doulgeraki A.I., Blana V. A., Panagou E. Z. , Nychas G-J. E (2011a) Potential of a simple HPLC-based approach to quantify spoilage of minced beef stored in different temperatures and packaging systems Int. J Food Microbiology 150: 25-33
  • Argyri, A.A., R. M. Jarvis, D. Wedge, Y. Xu, E. Panagou, R.Goodacre and G.-J. E. Nychas (2011b) A comparison of Raman and FTIR Spectroscopy for the prediction of meat spoilage 12-16 September, 7th International conference Predictive Modelling of Food Quality and Safety Oral
  • Argyri, A.A., R. M. Jarvis, D. Wedge, Y. Xu, E. Panagou, R.Goodacre and G.-J. E. Nychas (2012) A comparison of Raman and FTIR Spectroscopy for the prediction of meat spoilage Food Control 2012 (Accepted)
  • Blana V.A., Grounta A., Le Marc Y. and Nychas G.-J.Microbial interaction and quorum sensing signaling molecules in gel cassette system. 22nd International ICFMH Symposium Food Micro 2010, Copenhagen 30th August- 3rd September
  • Bigwood , T. A. Argyri, A. Doulgeraki, V. Blana, O. Papadopoulou, C. Tassou, A. Hudson and G.-J. E. Nychas (2010) The effect of the Escherichia coli T4 bacteriophage and of the volatile compounds of essential oil on the E.coli growth on beef fillets22nd International ICFMH Symposium Food Micro 2010, Copenhagen 30th August- 3rd September
  • Brewster V., and R.Goodacre (2012) Vibrational Spectroscopy for "Food Forensics". In: Infrared and Raman Spectroscopy in Forensic Science Infrared and Raman Spectroscopy in Forensic Science Book chapter pp 583-592
  • Casaburi, A., Nasi, A., Ferrocino, I., Di Monaco, R., Mauriello, G., Villani, F. and Ercolini, D. (2011) Spoilage-related activity of Carnobacterium maltaromaticum strains in air-stored and vacuum-packed meat Applied and Environmental Microbiology pp. 7382-7393
  • Chatzimichali,E.A., F. Mohareb, A.A. Argyri, E. Z. Panagou, G.-J. E. Nychas, C. Bessant (2011) Integrated Analysis of Heterogeneous Analytical Data for the Detection of Meat Spoilage11-15 September 16th Conference on Analytical Chemistry EuroAnalysis 2011
  • Christiansen, A., Jens Michael Carstensen, Flemming Muller and Allan Aasbjerg Nielsen (2012) Monitoring the change in colour of meat: A comparison between traditional and kernel based orthogonal transformations Journal of Spectral Imaging (in press)
  • Di Pasqua, R., Mamone, G., Ferranti, P., Ercolini, D., and Mauriello, G (2010) Changes in the proteome of Salmonella enterica serovar Thompson as stress adaptation to sublethal concentrations of thymol. Proteomics pp.1040-1049
  • Dissing, B.S., O. Papadopoulou, C. Tassou, B. K Ersbell. J. M. Carstensen. E. Panagou, G.-J. Nychas (2012) Using Multispectral imaging for spoilage detection of pork meats Food and Bioprocess Technology Accepted
  • Doulgeraki, A. I., Ercolini, D., Villani, F., and Nychas, G.J. (2012) Spoilage microbiota associated to the storage of raw meat in different conditions International Journal of Food Microbiology (Accepted )
  • Doulgeraki, A. I., Paramithiotis, S. and Nychas, G-J. E (2011) Characterization of the Enterobacteriaceae community that developed during storage of minced beef under aerobic or modified atmosphere packaging conditions,.International Journal of Food Microbiology 145, 77-83
  • Doulgeraki, A. I., Paramithiotis, S., Kagkli, D - M. and Nychas, G- J. E. (2010) Lactic acid bacteria population dynamics during minced beef storage under aerobic or modified atmosphere packaging conditions Food Microbiology, 27, 1028-1034
  • Doulgeraki, A.I. and G-J. E. Nychas (2012) Monitoring the succession of the biota of a selective growth medium for pseudomonads during storage of minced beef with different approaches; submitted Food Microbiology
  • Ercolini,D., F. Russo, E. Torrieri, P. Masi, F. Villani (2006) Changes in the spoilage-related microbiota of beef during refrigerated storage under different packaging conditions Applied and Environmental Microbiology, 72 (2006), pp. 4663-4671
  • Ercolini, D., Russo, F., Nasi, A., Ferranti, P., and Villani (2009) Mesophilic and phychrotrophic bacteria from meat and their spoilage potential in vitro and in beef Applied and Environmental microbiology, 1990-2001
  • Ercolini, D., Casaburi, A., Nasi, A., Ferrocino, I., Ferranti, P., Di Monaco, R., Mauriello, G., and Villani, F. (2010a) Different molecular types of Pseudmonas fragi have the same overall potential as meat spoilers International Journal of Food Microbiology pp120-131
  • Ercolini, D., A. Casaburi, A. Nasi, I. Ferrocino, R. Di Monaco, P. Ferranti, G. Mauriello, F. Villani (2010b) Different molecular types of Pseudomonas fragi have the overall behaviour as meat spoilers. International Journal of Food Microbiology, 142 (2010), pp. 120-131
  • Ercolini, D., Ferrocino, I., Nasi, A., Ndagijimana, M., Vernocchi, P., La Storia, A., Laghi, L., MauriEello, G., Guerzoni, M.E. and Villani, F., (2011) Monitoring of microbial metabolites and bacterial diversity in beef stored in different packaging conditions Applied and Environmental Microbiology pp. 7372-7381
  • Kaddour, A.A., T. Boubellouta et I. Chevallier (2011) Development of a portable spectrofluorimeter for measuring the microbial spoilage of minced beef Meat Science 88,4: 675-681
  • La Storia, A., Ercolini, D., Marinello, F. and Mauriello, G. (2008) Characterization of bacteriocin activated antimicrobial polyethylenefilms by Atomic Force Microscopy Journal of Food Science 73. pp 48-54
  • La Storia, A., I. Ferrocino, E. Torrieri, R. Di Monaco, G. Mauriello, F. Villani and D. Ercolini (2012) A novel system combining MAP and antimicrobialpackaging for the storage of beefsteaks at chill temperature International Journal of Food Microbiology
  • La Storia,A., G. Mauriello, F. Villani and D. Ercolini (2012) Coating-activation and antimicrobial efficacy of different polyethylene films with a nisin-based solution Food and Bioprocess Technology
  • Mohareb, F.,and Bessant, C. (2009) Symbiosis: a Web-based framework for managing and analysing high throughput metabolomic data. 1th Annual International Conference on Intelligent Systems for Molecular Biology (ISMB) and 8th European Conference on Computational Biology ECCB, Stockholm, Sweden, 27 June - 6 July 2009
  • Mohareb, F., (2010) The application of support vector machines and Fourier transform infrared spectroscopy to develop spoilage prediction models for beef fillets. 8th Int. Conference of Computational Methods in Sciences and Engineering. 3-8 October 2010
  • Mohareb, F. (2011a) SORF: a Web-based tool for management and visualisation of heterogeneous data; 12- 16 September, 7th International Conference on Predictive Modelling of Food Quality and Safety (ICPMF7)
  • Mohareb, F., (2011b) SORF- a Web Application for Heterogeneous Data Management and Visualisation International Society of Computational Biology and 10th European Conference of Bioinformatics 16 - 19 Julie 2011 (ISMB-ECCB 2011)
  • Mohareb, F., A. Grauslys, C. Bessant, E. Z. Panagou, G. -J. Nychas (2011c) Development of spoilage classification models using support vector machines and combined analytical methods, 12-16 September, 7th International conference Predictive Modelling of Food Quality and Safety
  • Nicolaou, N., Xu, Y. and Goodacre, R. (2011) Rapid detection of milk spoilage using FT-IR spectroscopy FACSS 2011. 2-6 October, 2011
  • Panagou E., Mohareb F., Argyri A., Bessant C., and Nychas G.-J. (2011) A comparison of artificial neural networks and partial least squares modeling for the rapid detection of the microbial spoilage of beef fillets based on Fourier transform infrared spectral fingerprints. Food Microbiology 28, 782 - 790
  • Papadopoulou, O.S Chrysoula C. Tassou, L. Schiavo, G-J E. Nychas, E. Z. Panagou (2011) Rapid assessment of meat quality by means of an electronic nose and support vector machines. Procedia Food Science, 1, 2003-2006
  • Papadopoulou, O.S., E.Z. Panagou C. C. Tassou and G-J-Nychas (2011) Contribution of Fourier of transform infrared (FTIR) spectroscopy data on the quantitative determination of mince pork meat spoilage Food Research International, 44., 3264-3271
  • Papadopoulou, O., F. Mohareb, E.Z. Panagou, and G.-J. E. Nychas (2012) Potential of a portable electronic nose in rapid and quantitative identification of beef fillets spoilage Sensors and Actuators B (submitted)
  • Papadopoulou, O.S., A. I. Doulgeraki, C. Botta, L. Cocolin and G.-J. E. Nychas (2012) Genotypic characterization of Brochothrix thermosphacta isolates that developed during storage of minced pork under aerobic or modified atmosphere packaging conditions Meat Science (submitted)
  • Pennacchia, C., Ercolini, D., Villani, F (2011) Spoilage-related microbiota associated with chilled beef stored in air or vacuum pack Food Microbiology, pp.84-93
  • van Hoek, A., Nisitou, A., Agapi Doulgeraki, Luc Wijnands, George-John Nychas and Henk Aarts (2012) Gene expression profiling of Pseudomonas putida grown at different temperature conditions Advancing Beef Safety and Quality through research and innovation, Teagasc, Ashtown Food Research Centre, Dublin, Ireland on the 7th and 9th of February
  • Xu Y., and R. Goodacre (2011) Multiblock principal component analysis: an efficient tool for analysing. Metabolomics