321 results on '"Boziaris IS"'
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2. Microbiota profile of filleted gilthead seabream (Sparus aurata) during storage at various conditions by 16S rRNA metabarcoding analysis
3. Seafood and shellfish
4. List of contributors
5. Pathogens and their sources in freshwater fish, sea finfish, shellfish, and algae
6. List of contributors
7. Effect of Physicochemical Characteristics and Storage Atmosphere on Microbiological Stability and Shelf-Life of Minimally Processed European Sea Bass (Dicentrarchus labrax) Fillets
8. Growth and Volatile Organic Compound Production of Pseudomonas Fish Spoiler Strains on Fish Juice Agar Model Substrate at Different Temperatures
9. Bacterial Communities and Antibiotic Resistance of Potential Pathogens Involved in Food Safety and Public Health in Fish and Water of Lake Karla, Thessaly, Greece
10. Matrix-assisted laser desorption ionization–time of flight mass spectrometry reveals Enterococcus and Enterobacter spp. in major insect species involved in food security with resistance to common antibiotics
11. Microbiota Succession of Whole and Filleted European Sea Bass (Dicentrarchus labrax) during Storage under Aerobic and MAP Conditions via 16S rRNA Gene High-Throughput Sequencing Approach
12. Volatile Organic Compounds and 16S Metabarcoding in Ice-Stored Red Seabream Pagrus major
13. Microbiological status based on 454-pyrosequencing and volatilome analysis of gilthead seabream (Sparus aurata) fed on diets with hydrolyzed feather meal and poultry by-product meal as fishmeal replacers
14. Spoilage Investigation of Chill Stored Meagre (Argyrosomus regius) Using Modern Microbiological and Analytical Techniques
15. The use of telomeric length as authenticity marker in fish and seafood - a new perspective in the detection of adulteration.
16. Bacterial injury and sensitisation of gram-negatives to nisin
17. Effect of Physicochemical Characteristics and Storage Atmosphere on Microbiological Stability and Shelf-Life of Minimally Processed European Sea Bass (Dicentrarchus labrax) Fillets
18. Primary Processing and Storage Affect the Dominant Microbiota of Fresh and Chill-Stored Sea Bass Products
19. Non-Thermal Methods for Ensuring the Microbiological Quality and Safety of Seafood
20. Quest of Intelligent Research Tools for Rapid Evaluation of Fish Quality: FTIR Spectroscopy and Multispectral Imaging Versus Microbiological Analysis
21. Microbial and Physicochemical Status of Raw and Processed Sea Cucumbers from the Hellenic Seawaters.
22. Growth and Volatile Organic Compound Production of Pseudomonas Fish Spoiler Strains on Fish Juice Agar Model Substrate at Different Temperatures
23. Bacterial Communities and Antibiotic Resistance of Potential Pathogens Involved in Food Safety and Public Health in Fish and Water of Lake Karla, Thessaly, Greece
24. List of contributors
25. Seafood and shellfish
26. Pathogens and their sources in freshwater fish, sea finfish, shellfish, and algae
27. List of contributors
28. Volatilome of Chill-Stored European Seabass (Dicentrarchus labrax) Fillets and Atlantic Salmon (Salmo salar) Slices under Modified Atmosphere Packaging
29. Microbiota Succession of Whole and Filleted European Sea Bass (Dicentrarchus labrax) during Storage under Aerobic and MAP Conditions via 16S rRNA Gene High-Throughput Sequencing Approach
30. List of Contributors
31. Specific Spoilage Organisms (SSOs) in Fish
32. Seafood Processing: Technology, Quality and Safety
33. The use of telomeric length as authenticity marker in fish and seafood - a new perspective in the detection of adulteration
34. Sensory evaluation and consumer response of fillets from seabream fed with lipids extracted from olive oil by-products
35. Microbiological Changes, Shelf-Life and Nutritional Value of Ice-Stored Thicklip Grey Mullet (Chelon labrosus)
36. The use of molecular markers in the verification of fish and seafood authenticity and the detection of adulteration
37. The use of telomeric length as authenticity marker in fish and seafood - a new perspective in the detection of adulteration
38. Sensory evaluation and consumer response of fillets from seabream fed with lipids extracted from olive oil by-products
39. Preservation status and microbial communities of vacuum-packed hot smoked rainbow trout fillets
40. Microbiota profile of filleted gilthead seabream (Sparus aurata) during storage at various conditions by 16S rRNA metabarcoding analysis
41. Volatile Organic Compounds and 16S Metabarcoding in Ice-Stored Red Seabream Pagrus major
42. The evolution of knowledge on seafood spoilage microbiota from the 20th to the 21st century: Have we finished or just begun?
43. The effect of organic and conventional production methods on sea bream growth, health and body composition: a field experiment
44. Volatile Organic Compounds and 16S Metabarcoding in Ice-Stored Red Seabream
45. Antimicrobial Effect of Filipendula ulmaria Plant Extract Against Selected Foodborne Pathogenic and Spoilage Bacteria in Laboratory Media, Fish Flesh and Fish Roe Product
46. Spoilage Investigation of Chill Stored Meagre (Argyrosomus regius) Using Modern Microbiological and Analytical Techniques
47. High pressure processing at ultra-low temperatures: Inactivation of foodborne bacterial pathogens and quality changes in frozen fish fillets
48. Natural Antioxidant Constituents from Selected Aromatic Plants and Their Antimicrobial Activity Against Selected Pathogenic Microorganisms
49. Food ingredients from the marine environment. Marine biotechnology meets food science and technology.
50. Incidence and epidemiological characteristics of ciguatera cases in Europe
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