1

CURRICULUMVITAEGEORGE-JOHNE.NYCHASPROFESSORAGRICULTURALUNIVERSITYOFATHENSDEPT.OFFOODSCIENCE&HUMANNUTRITIONLAB.OFMICROBIOLOGY&BIOTECHNOLOGYOFFOODSIERAODOS75-ATHENS11855TEL/FAX30-1-5294693E-MAIL:GJN@AUA.GRLatestmetrics(25/3/2018)SCI; Pubications213;h-Index53;citations8994Scopus; Publiations236;h-index57;citations9732GoogleScholar Publications321;h-index71;citations15876

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NAME:George-JohnE.NychasPLACE&DATEOFBIRTH:Athens,16November1954STATUSMarriedwith3childrenEDUCATION:• AgriculturalUniversityofAthens(10/1973-1/1979),B.ScinAgriculture• UniversityofBath,UK(10/1981-10/1984);Ph.DinFoodMicrobiology• Post-doctoralstudies;UniversityofBath,U.K.,(11/1988-11/1990)onfood-poisoningbacteria(Staphylococcusaureus)SCHOLARSHIPS-GRANTS-RESEARCHFELLOW-AWARDS• GreekScholarshipFoundation(1981-1984)• EUgrant(DGXII-F3)(11/1988-11/1990)• ColoradoStateUniversity–ResearchFellow(July2007:1month)• 2017InternationalLeadershipAward(InternationalAssociationforFoodProtection-IAFP)UNIVERSITYEXPERIENCE:• ResearchAssistantinthelaboratoryofFoodMicrobiologyintheUniversityofBath,SchoolofBiologicalSciences,Bath,UK• VisitingProfessorinTechnologicalEduc.FoundationofAthens;DeptofFoodTechnology(1994-1995)• Reader(AssociateProfessor)ofFoodMicrobiology,intheAgriculturalUniversityofAthens,Dept.FoodSciences&Technology,Lab.ofMicrobiology&BiotechnologyofFoods(3/4/1994-13/11/1997)• ProfessorofFoodMicrobiology,intheAgriculturalUniversityofAthens,Dept.FoodSciences&Technology,Lab.ofMicrobiology&BiotechnologyofFoods(since13-3-1998[ΦΕΚ])Lectures-teachingNychasG-J.E.(1994-tillnow)“IntroductiontoFoodMicrobiology”.LecturesfortheBScstudentsofthe7thsemesterofDepartmentofFoodScience&TechnologyNychasG-J.E.(1999-tillnow)“FoodMicrobiologyII’LecturesfortheBScstudentsofthe8thsemesterofDepartmentofFoodScience&TechnologyNychasG-J.E(1999-tillnow)AdvancedFoodMicrobiology;M.SccourseattheAgriculturalUniversityofAthens,Dep.FoodScience&TechnologyNychasG-J.E(2012-)RapidMethodsinFoodMicrobiology;MSccourseattheAgriculturalUniversityofAthens,Dep.FoodScience&TechnologySupervision/co-Supervisor/ExternalexaminerforB.Sc-M.SC/M.Ph-Ph.DPh.DSupervisorinAUA(Greece)1. Dr.Koutsoumanis,K.,(2000)FishSpoilage2. Dr.Tsigarida,E.(2000)Meatspoilageandpreservationwithvp/map3. Dr.Skandamis,P.(2001)TheuseofEssentialoilforpreservationoffoods4. Dr.Tryfinopoulou,P.,(2002)Characterizationoffishspoilagebacteria5. Dr.PanagouE.,(2002)FermentationandPreservationofgreenandblackolives6. Dr.GiaourisE.(2008)–Biofilmsinthefoodsector7. Dr.Nisiotou,A.,(03/2008)Yeasts;contributioninfoodspoilage–emphasisinwineindustry

3

8. Dr.GounadakiA.(03/2008)RiskanalysisofTraditionalsausages9. Dr.Mahgoub,S.,(2004-2009);SafetyofEthnicfoods10. Dr.Saravanos,E.(2005-16/12/2009)PotentialuseofProbioticsinOlives11. Dr.PapadopoulouOlga(2008–31/10/2013)BiochemicalindexestocharacterizePorkquality12. Dr.Ghana,E(June2016)Crosscontaminationstudies13. AthinaRopodi(Dec2012–June2017)Meatquality&safety-ImageanalysisFive(5)oftheabove-mentionedPhDstudentshavebeenelectedandaremembersoftheAcademicCommunityinGreekUniversities[Koutsoumanis,Skandamis,PanagouandGiaouris]andinabroad(Egypt)[Mahgoub]Inprogress71. DimitrisPavlidis(Jan2013-)metabolomicsastoolforsafety/qualityofmeatproducts2. FotiniPavli(Jan2014-]Probiotics3. MariosFitros(Jun2014-]InternetofThings(Food)4. AnastasiaLytou(Jan(2013-)Marinades5. LeniaFeggou(June2017-]sensorsCo-Supervisor(PhD-abroad)1. Dr.JohnArkoudilos,(1992)MicrobialassociationofGreekmeatwithspecialemphasisonfermentedsausages.Ph.DThesis,Univ.Bath,UK2. Dr.ChrysoulaTassou*(1993)Microbiologyofoliveswithemphasisontheantimicrobialactivityofphenoliccompounds.Ph.DThesisUniv.ofBath,UK3. Dr.KyriakiLampropoulou(1999)Theeffectofvaryingparametersandspecificpre-treatmentsinwholefishandpreparedfishfilletsPh.DThesis,UniversityofLincolnshireandHumberside,UK4. Dr.DimitraDourou(2005–May2009)Pathogenresponsesinfoods:underestimatedecophysiologicalfactorsCranfieldUniversity;co-SupervisorProfMagan“Modellingpathogengrowthonmincedmeat”5. Dr.NiaXyraphi(associatesupervisortoPhDcandidateship–InSurreyUniversity–SchoolofLifeScience;Prof.M.Adams,E.DrosinosandProf.NychasSupervisors)6. Dr.AnthiArgyri*(May2007tillMarch2011)Quantifyingmeatspoilagewithanarrayofbiochemicalindicators;CranfieldUniversity;co-SupervisorNMagan7. Dr.AgapiDoulgeraki*(May2007tillMarch2011)Monitoringthesuccessionofbacterialcommunitiesduringstorageofrawmeat;CranfieldUniversityco-SupervisorN.Magan8. Dr.VickyBlana(May2011)Quorumsensing:understandingtheroleofbacteriainmeatspoilageCo-supervisorwithprofN.Magan,CranfieldUniversity*Parttime;LecturerorAssistantProfessorsinvariousGreekUniversities(Patras,Aegean,AUA)Memberofinternal(3member)committeeforPhDcandidates(InternalCommitteesinAUA)1. Dr.PanagiotisSarantinopoulos(2001);Bacteriocinsfromprobiotics(Externalexaminer–memberoftheinternalcommittee-supervisorprofTsakalidou)2. Dr.SpyrosParamithotis(2002)Theuseofwildyeastsinmakingbread(Externalexaminer–memberoftheinternalcommittee-supervisorprofKalatzopoulos)3. Dr.NikosChorianopoulos(2007)(co-supervised&ExternalExaminerinAUA-internalcommittee;–co-supervisedProf.SercoCharoutounian)09/01/20074. DrMariaAnastasiadi*(2007)(ExternalExaminerinAUA-internalcommittee;DeptofGen.Science,Agric.University.Athens–mainsupervisorProf.SercoCharoutounian)9/01/20075. Dr.KostasPapadimitriou*(Externalexaminer;ProfEffieTsakalidouSupervisor)6. Dr.NikosAndritsos(2008–May2012)biodiversityandquantificationofListeriamonocytogenesinfreshmeatandmeatproducts(Externalexaminer;supervisorProf.Drosinos)7. Dr.AntonisPsomas(2012)Developmentofmathematicalmodellsforspoilageevaluation(Externalexaminer;supervisorProf.Charoutounian)8. Dr.CharaBelesi(2014)StudiesonphysiologicalcharacterisitcsofListeriamonocytogenesstrainsisolatedformDairyIndustries(memberofinternalcommittee-Externalexaminer;Prof.P.Skandamismainsuperviror)9. Dr.Zelelidou(2016)Biofilms(memberofinternalcommittee-Externalexaminer;Prof.P.Skandamismain

4

superviror)10. Dr.AthinaGrounta(2016)TableOlives(memberofinternalcommittee-Externalexaminer;Prof.E.Panagoumainsuperviror)11. Dr.SophiaPoimenidou(2010Oct–Jan2017)Biofilmsinplants(safetyissues)*Parttime;LecturerorAssistantProfessorsinvariousGreekorEUUniversities(e.g.Aegean,AUA,Cranfield)Inprogress2ExternalExaminer–University-candidate(ABROAD)(19)1. ExternalexaminerinCatholikeUniversityofPorto(Portugal)Dr.VasPires(6/1996)2. ExternalexaminerinWageningenUni(TheNetherlands);DrAAmanatidou(3/1998)3. ExternalExaminerinUnivPolitecnicaDeCartagena,(Spain)DrMVSelmaGarcia(3/1999)4. ExternalExaminerinUlsterUniversity(Belfast,UK)DrJKennedy(11/2005)5. ExternalExaminerinLouvenUniversity(Belgium)DrVValdramiris(1/06)6. ExternalExaminerinCatholikeUniversityofPorto(Portugal)Dr.ElizabeteTome(11/2006)7. ExternalExaminerinDublinUCD,Dr.BrianByrne(01/2007)8. ExternalExaminerinGentUniversity(Belgium)DrVermuelen–(01/08)9. ExternalExaminerinUlsterUniversity(Belfast,UK)DrKKinsella(05/2008)10. ExternalExaminerinOsloUniversity(Oslo,Norway)Dr.BjørnSchirmer(6Oct2009)11. ExternalExaminerinCranfieldUniversity(MScCoursesinFoodScience)2009-201212. ExternalexaminerinDublinUCD(PhD)Dr.D.Alexandrakis25/01/201113. ExternalExaminerinUlsterUniversityBelfast(PhD)Dr.KarenCrowley(14.02.2011)14. ExternalExaminerinDublinUCD(PhD)Dr.IsabellePalgan(10/05/2012)15. ExternalExaminerinGentUniversity(Belgium)DrBertNoseda(25/06/2012)16. ExternalExaminerinternationalPhDaward(Spain-Norway)Dr.DanielVázquez-Sánchez,17. ExternalExaminerinGentUniversity(Belgium)DrVasiliosPothakos(2/04/2014)18. ExternalExaminerinUniversityofHelsinki(Finland)Dr.RiittaRahkila(30/3/2015)19. ExternalExaminerinUniversityofPadova(Italy)Dr.Andreani(May2016)20. ExternalExaminerinUniversityofUCD(Ireland)Dr.RechelReid(May2016)21. ExternalExaminerinMaltaUnivesrity(Malta)Dr.Sardella(Dec2017)M.Sc/M.Ph(supervisor)1. Lambropoulou,K.(1994)Theroleofglucoseinmeat.M.ScprojectUniv.Humberside2. Kakouri,A.(1996)Microbiologicalandphysicochemicalattributesofpoultryanditsproductsstoredundervp/mapconditions.M.Ph.,Univ.ofBath3. M.Katsarou,(2000)AgriculturalUniversityofAthens4. B.Ntatsika,(2000)Theformationofbiogenicaminesinfish;M.ScThesisAgr.Univ.Athens5. M.Anastasiadi;Modellingthesurvival/growthofListeriamonocytogenesunderdifferentenvironmentalfactors(KCl,NaCl,T,nisinandessentialoils);MScThesisMarch20036. GiaourisE.,“Biofilms”Dec20047. MichailKalomoiris“CharacteristicsofBiofilmsformationbySalmonella”Dec20058. RossisY.(2006)Riskassessmentofchocolate9. MariaTsantouli(2006)RiskAssessmentofvegetableproducts10. PantelisNatskoulis(2006)RiskAssessment;productionofochratoxinΑfromstrainsisolatedfromGreeceofAspergilluscarbonarius.11. NikiFasoulaki(2007)Riskassessmentoftraditionaldairyproducts12. PapadopoulosD.(2007)Riskassessmentincampylobacter;poultry13. Vossou,Ath(2007)Riskassessmentindrinkingwater14. Gigrogianni,E(2014)Molecurlatoolsfordifferentiationofnon-SacharomycesYeasts15. Vlahaki,I.(2013)moleculartoolsforyeastsidentificationinwines16. Papadopoulou,M.,(2014)Microbialattachementingreenleeves17. KaraboulaFotini(2015)Biofilmsinbottlewater18. MavroidisIraklis(2015)Imageanalysisinthefoodsector19. KovaiouIoanna(2016)HighPressureinmeatproducts

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20. AntouvaAthina(2016)Cronobacteriumsp.;Biofiolms21. AthanasopoulouA.(2016)Safetyofinfantfoods;rapidmethods22. KandarakiRena(2016)InteractionofStreptococcusmacedonicuswithpathogens(Biofilms0Co-supervisor(MSc–Abroad)23. StamatiouA.(associatesupervisortoPhDcandidateship–InSurreyUniversity–SchoolofLifeScience;Dr.M.AdamsandProf.NychasSupervisors)B.ScSofar(Dec2017)morethan55projectsfortheB.Scdegreehavebeencompletedundermyinstruction/supervisionPROFESSIONALRESEARCH&ADMINISTRATIVEEXPERIENCE

ADMINISTRATIVEEXPERIENCE1. DirectoroftheDepartmentofInternationalRelations&InformaticsoftheNationalAgriculturalResearchFoundation,(N.Ag.Re.F)[March91-March93].2. HeadResearchScientist(4/1992-3/1994),InstituteofTechnologyofAgriculturalProducts,ofNAgReF3. GeneralDirector(3/94-10/94)ofNAgReF4. HeadofLaboratoryofMicrobiology&BiotechnologyofFoods,AgriculturalUniversityofAthenssince19945. Vice-presidentoftheDeptofFoodScience&Technology(1997-2001)6. President(chairman)oftheExecutiveBoardoftheHellenicFoodAuthority(EFET)(9thMarch2010-8/8/2011)

PROFESSIONALEXPERIENCEParticipationinScientific‘ad-hoc’andotherdecisionmakingEUandNationalBodies1. NationalRepresentativeinStandingCommitteeforAgricultureResearch(SCAR),inEuropeanUnion(EU),[March91-Nov.92,Apr.94]2. IndependentconsultantofEUrelatedtoresearchpolicyprioritiesof4thFrameWorkProgramme(July94;DGVI)3. IndependentexpertofGreece,fortheAgriculturalPolicyinGreece(NAGREF-Feb1995)4. Memberofthefoodsub-groupoftheFAIRProgrammeCommittee[1995-1999],ofEU5. ParticipationinEUgroupseitherasIndependentexpertormemberofthefoodsub-groupofEU,decisionmakingpoliciese.g.tosetresearchprioritiesforfoodbiotechnologyandfishsector(1998-1999)6. ex-Memberofthepoliticalsection(ESPET)ofNationalAuthorityofFoodInspection(EnieosForeasElegxouTrofimon)(2002-2006)7. ExpertoftheGreekdelegationforthe6thFP(EU)8. HeadingtheGreekDelegationofthe7thFP(2007-2013)ParticipationinScientificCommitteesrelatedtoFoodSafety(EuropeanFoodSafetyAuthority-EFSA,DG-SANCOofEuropeanCommunity,EUParliament&NationalCommittees)1. MemberofEFSA(BiohazardGroup)[May03–June06]2. MemberoftheBiohazardGroupoftheEuropeanFoodSafetyAuthority(EFSA)–expertinmathematicalModelling-RiskAssessment–FoodMicrobiology3. MemberoftheWorkingGroup(WG)ofEFSAonnitrites-nitrates4. MemberoftheWGoftheinfantfood(Enterobactersakazakii)oftheBiohazardGroup(EFSA)5. MemberoftheWGforwashingeggs(EU)6. ParticipationinEU/USAworkshopsfortheScientificcollaborationbetweenthesetworegions(December2003;WashingtonDC,USA)asIndependentexpert7. MemberoftheWG(innationallevel)forListeriamonocytogenes8. MemberofEFSAWGonMicrobiologicalcriteria,FSO,etc9. Memberofthepanel“FOODSAFETYPANEL–PREVENTIONANDCONTROLOFBSE/TSEANDOFOTHERBIOLOGICALHAZARDS”fortheEuropeanParliament(2006-2007)10. MemberofthepoolofscientificadvisorsonriskassessmentforDGSANCO(assignmentFeb2009tillnow)11. MemberoftheAdvisoryForumofEFSA(May2010–Aug2011)

6

12. MemberofExternalReviewWorkingGroup(ERWG)ofEFSA(sinceMay2012)13. MemberofWorkshopona“foresightstudy-DeliveringonEUfoodsafetyandnutritionin2050–futurechallengesandpolicypreparedness”organizedbyJRC(EU)(18-19/3/2015)14. MemberoftheEFSA’sreservedlistofScientistsforBIOHAZARD&CONTAMpanel(since2013)15. ChairmanoftheTaskForceforfoodsafetyinNationalCommittee(2014-)16. ChairmanofScientificWorkingGroupofEuropeanTechnologicalPlatform(Nov2105–)Expert/Evaluator/Reviewer1. MemberoftheGroupofExpertsinMilkandDairyProductsofEEC(period1/1986-12/1988)2. IndependentexpertofEUfortheevaluationof(17-28February1992)theAgricultureAgro-IndustryResearchProjects(AAIR).3. IndependentexpertofEU,fortheevaluation(20-30September1992,ofthePECOresearchprojects;CooperationwithEasternandCentralEuropeanCountriesinScience&Technology4. IndependentevaluatorofEUfortheevaluationofSTD3researchprojects(10-14/01/94).5. IndependentexpertforNATOresearchGrants6. IndependentexpertofEU,fortheevaluationofFAIRresearchprojects(16-20October1995)7. IndependentexpertofEU,fortheevaluationofQoLresearchprojects(May1999)8. IndependentexpertofEU,fortheevaluationofQoL(MarieCurie)researchprojects(May2000)9. IndependentexpertofEU,7thFP(3rdweekofJan2012)10. Participationinthegroupfortheidentificationoffraudulentreplacementsinmeat,fishandotherproducts,BCRMeetings(January1996).11. NationalContactPersonforAAIRprogramme12. Evaluation(referee)ofsubmittedscientificpapersinvariousInternationalandNationalJournals(FoodMicrobiology;InternationalJournalofFoodMicrobiology,JournalofAgricultureandFoodChemistry;GrasasyAceites;ItalianJ.ofFoodSci.&Technol.;AgriculturalResearch;InternationalJournalofFoodScience&Technology)13. InvitedrefereefortheEvaluationofcandidateshipofUniversitymembers,forhigherpositions(e.g.fromReadertoFullprofessorship)acrossEU(Ireland,Belgium)orAmerica(WestIndies)14. Evaluator/Reviewerininternationalresearchprojects;invitedfromFRANCE(Agencenationaledelarecherche(ANR)2011&2012),PORTUGAL(ThePortugueseFoundationforScienceandTechnology(FCT)2012)FINLAND(FinnishAcademyJan2013)andCYPROUS(2011&2012),CSEKrepublic(2015),Brazil(2016)15. Reviewer/EvaluatorforIrishGovermentaAgency,Research&InnovationDivision,EnterpriseIreland(EI)(2015)MemberofEditorialBoard(ScientificJournalsofSCI)16. MemberoftheeditorialBoardofScientificAmericanJournal“JournalofFoodProtection”(1st/00)17. MemberoftheeditorialBoardoftheJournalofAplliedMicrobiology(10th/05(http://onlinelibrary.wiley.com/journal/10.1111/%28ISSN%291365-2672/homepage/EditorialBoard.html)18. MemberoftheeditorialBoardoftheLetterinAppliedMicrobiology(10th/05)19. MemberoftheeditorialBoardofFoodMicrobiology(1st/10)(http://www.journals.elsevier.com/food-microbiology/editorial-board/)20. MemberoftheeditorialBoardofFrontiersinFoodMicrobiology(OA)(1st/10)http://community.frontiersin.org/people/George_JohnNychas/2484221. MemberoftheeditorialBoardofFrontiersinMicrobialphysiologyandMetabolism(FromMarch2012)(http://www.frontiersin.org/Microbial_Physiology_and_Metabolism/editorialboard)22. MemberoftheeditorialBoardofFoodBioScience(5th/12)(http://www.journals.elsevier.com/food-bioscience/editorial-board/)23. MemberoftheeditorialBoardofAmericanJournalofCurrentMicrobiology(OA)(8th/13)http://ivyunion.org/index.php/ajcmicrob/about/editorialTeam24. MemberoftheAcademicBoardofPloSOnehttp://www.plosone.org/static/edboard25. Ex-MemberoftheeditorialBoardoftheAppliedEnvironmentalMicrobiology(AmericanSocietyforMicrobiology)(2004-2012)26. MemberoftheeditorialboardofInternationalJournalofFoodMicrobiolgy(8th/2016)MEMBEROFORGANIZING–SCIENTIFICCOMMITTEES/CHAIRMAN1 MemberoftheorganizingandScientificCommitteeofthe2ndNationalConf.onFoodScience2 MemberoftheorganizingCommitteeofthe4thNationalConferenceonFoodScience3 Organizingthe4thWorkshopoftheFLAIRCA-630(13-16Nov1995)

7

4 Organizingthe6thWorkshopoftheFLAIRCA-3-2283(May1996)5 Organizingthe3rdWorkshopoftheAIR3935(3-5May1999)6 ChairmaninsessionoftheConferenceholdinPortugal(Porto)20-23rdSept1993«ProcessoptimizationandMinimalProcessingofFood”7 ChairmaninsessionoftheWEFTAConferenceholdinNetherlands13-16thofNov1995“Seafoodfromproducertoconsumer,integratedapproachtoquality”Noordwijkerhout,TheNetherlands8 Memberofthescientificadvisoryboardofthe2ndBalkanConferenceofMicrobiology,Thessaloniki,November22-24,20019 Organizingthe3rdWorkshopoftheEU-RAIN(12-14May2004)10 Organizerofthe5thWORLDCONFERENCEonPredictiveModelling(2007)http://pmf2007.chemeng.ntua.gr/main.php?commitees11 ActingHead(Chairman)oftheProfessionalDevelopmentGroup(PDGofIAFP)ofPredictiveModelling;2008-201012 Chairmanintwosessions(fish&predictivemodelling);Int.ConfonFoodMicrobiologyAberdeen2008.13 Memberofthe6thInternationalConferenceonPredictiveModellinginFoodsWashingtonDC2009Sept9-1214 MemberoftheScientificCommitteeofISOPOLConference,May2010Porto,Portugal,15 Memberofthe7thInternationalConferenceonPredictiveModellinginFoodsDublin(Ireland)Sept201116 MemberoftheSceintificCommitteeofInternationalConference:Spoiler2013,1-3July2013,Quimbe,France(http://www.adria-foodsafety.com/index.php?rub=spoilers2013_presentation)17 MemberoftheScientificCommitteeofIAFP(EUConference,Budapest3-5May2014)18 MemberoftheScientificCommitteeoftheInternationalFoodCongressentitled"NovelApproachesinFoodIndustry"Kusadasi,TURKEY,May26-29,2014http://www.nafi2014.com/scientific-committee.html19 MemberoftheScientificCommitteeofIAFP(EUConference,Cardif,UK,20--22April2015)20 MemberoftheScientificCommitteeof9thICPMF(Brazil)http://www.icpmf9.com/conference-committee.asp21 MemberoftheorganizingandScientificcommitteeofEFFOSTconference(Nov2015)[http://www.effostconference.com/]22 Co-chairoftheorganizingandScientificCommitteeofIAFP(EUConference,Athens,Gr,11-13May2016)MEMBEROFSCIENTIFIC–(Participationin)EDUCATIONSOCIETIES

o SocietyforAppliedBacteriology(UK)o IntAssociationforFoodprotection(USA)o MemberoftheGreekInst.ofFoodTechnologists(GeneralSecretary;period1986-1988).o WorkingParty(participationonlyonce)onACADEMICEDUCATIONINFOODMICROBIOLOGY(WPAEFM)-4th

meetingo ContactpersonforFoodMicrobiology,fortheSocietyforMicrobiologyinGreece[InternationalCommittee

onFoodMicrobiologyandHygiene(ICFMH)oftheIUMS]o MemberoftheHellenic(Greek)AgriculturalAcademyforagriculture,food&environment[sinceApril2014]

RESEARCHEXPERIENCE

1. ResearcherfornewproductsintheDairyFactory'Synergal'of'Sodima-Yoplait'Shimatari-Biotia(11/84-3/85)2. ResearchScientist(1985-1992),InstituteoftechnologyofAgriculturalProducts,MinistryofAgriculture3. HeadingtheresearchteamofLaboratoryofMicrobiologyandBiotechnologyofFoodsofAUA,since1994PARTICIPATIONINNATIONALRESEARCHPROJECTS Coordinator[theindicatedbudgetisrelatedexclusivelytomylaboratory

Title/FundingSource Budgetk€1.RapiddetectionofPseudomonasspp.,inmilkasqualityindex;(1986)(v.1150/86,contractΥI/5378/86ΕΝMin.Agriculture);

3.0

2.Microbialevaluationofmeatandmeatproducts;(1986-1988)FundedfromMinistryofAgriculture;

15.0

3.Studyofmicrobialassociationofolivefruits;(1987-1989)FundedfromGeneralSecretariatofResearch&Technology(GSRT)ofMin.Development;

15.0

8

4.Theuseofvp/mapfortheextensionofshelflifeofvariouscommodities;FundedfromGSRTofMinistryofDevelopment–YPER–contract

39.0

5.Studyofthenaturalpreservative(phenolics-essentialoils)incombinationwithbiopreservationtoimprovethesafetyofnewandtraditionalproducts;(1996-1998)FundedfromGSRTofMinistryofDevelopment-PENEDα/α870;

24.0

6.Developmentofmodeltopredictfishshelflife(1999-01)FundedfromGSRTofMinistryofDevelopment-PAVE99-be-252

3.0

7. Safetyoffishproducts;(1999-01)FundedfromGSRTofMinistryofDevelopment-PAVE99-be-

30.0

8.PotentialUseofModifiedAtmospherepackagingforthefoodindustrybenefit.HERAKLEITOS/MINISTRYOFEDUCATION

45.0

9.BIOLIST;Listeria monocytogenes (Biofilms) (nonEUcountries 26.010.OlivesinLAMIAcounty(co-coordinatorWithDr,Panagou) 45.011.France-Greece(Bilateral) 20.012.BiologicalInvestigationOfForcesthatInfluencetheLifeofpathogenshavingasMissionSurvivalandpropagation;BIOFILMS,ThalisprojectfundedfromtheMinistryofEducation

530,000

13.Intelligentmulti-sensorsystemformeatanalysisiMeatSensehttp://www.imeatsense.gr/en/about 350.000 Ca.1100,0K€Participant[theindicatedbudgetisrelatedexclusivelytomylaboratory1.Fermentedmeatproducts;(1988-2000)FundedfromGeneralSecretariatofResearch&TechnologyofMinistryofDevelopment

18.0

2.Fermentedvegetable(greenpaper);(1987-1989)FundedfromMinistryofAgriculture 9.03.StudyoftraditionalcheeseofIslandofTinos(1988)(633/88ContractΝo.69); 3.14.Effectoflipolyticmicroorganismsonthemilkquality;(1989)FundedfromMinistryofAgriculture;

4.5

5.PreservationandProcessingoffishandfishproducts;GSRTofMinistryofDevelopment;Ekvancontract21

123.0

6.TraditionalGreeksalads–GSRTofMinistryofDevelopment;EPETII 24.07.IntegratedQualitycontrolsystemfortemperature-sensitivefoodhandlinganddistributionQ-SENSIFO(EPAN-GSRT)

85.0

8.NIKAS(EPAN-GSRT) 80.09.BilateralCo-operationwithFrance 20.010.THALIS;mathematicalmodelling 150.0

TOTAL Ca.580.0

PARTICIPATIONININTERNATIONALRESEARCHPROJECTS

InternationalCoordinator[theindicatedbudgetisrelatedexclusivelytomylaboratory]

Title/Sourcesoffunding/otherEUparticipants K€1 ImprovingthesafetyandthequalityofmeatandmeatproductsbyModifiedandassessmentbynovelmethods"FundedbyEuropeanUnion,FoodLinkedAgro-IndustrialResearch(FLAIR,projectNo.89055;DGXII);GR;UK;IR;

100.0

2 Modifiedatmospheres:a'new'approachforthesafetyandthequalityoffreshfishandfishproducts"(FAR-projectNo.UP-2-515;DGXIV)GR;UK.

80.0

3 "Predictivemodellingofgrowthoffoodspoilageorganisms,theeffectofphenolicsandchelator"BilateralprojectUKandGR

3.0

4 “Bio-controlofolivefermentation;Microbiologicalandsensorystudiesfortheimprovementofsafety,qualityandacceptabilityofthefinalproduct”FAIR9526project;GR,B,SP,NL(TotalBudget1,5keuros)

130.0

5 ScientificsYnergisMofnano-Bio-Info-cOgniScienceforanIntegratedsystemtomonitormeatqualityandSafetyduringproduction,storage,anddistributioninEU;SYMBIOSIS–EU(GR,FR,UK,N,DK,I,USA,NZ)www.symbiosis-eu.net(TotalBudget2,5Keuros)

436.0

9

Total 749,0Nationalcoordinator(inInternationalProjects)[theindicatedbudgetisrelatedexclusivelytomylaboratory

Title/Sourcesoffunding/otherEUparticipants K€(forAUA)6 "NaturalAntimicrobialSystems:newtechnologiesforfoodsafety,qualityandenvironmentalprotection"FLAIRProject89057,GR;UK;FR.

100.0

7 Improvementofthesafetyandqualityofrefrigeratedreadytoeatfoodsusingnovelmildpreservationtechniques"AAIR-125;participants:UK,NL,FR,GR,IR

120.0

8 Improvingthequalityandsafetyofwholefreshfish"AIR2-1496project;participantsP,UK,NL,GR,UK.

130.0

9 Predictivemodellingoffishandmeatproducts"Fair-1251project;EUDG12participantsDK,NL,SW,IC,GR.

70.0

10 Novelcombinationsofnaturalantimicrobialssystemsfortheimprovementofqualityofagro-industrialproducts"FAIR-95-1066(UK,IRL,FR,GR,SWT,NL)

100.0

11 Development,modellingandapplicationoftimetemperatureintegratorsystemstomonitorchilledfishquality"FAIR-95-1090(GR,DK,FR)

130.0

12 Developmentandimplementationofnaturalantimicrobialagentsfromplantsforfoodpreservation‘cipa-ct-1000’NL,GR,RO,LT,POL

30.0

13 Escherichiacoli0157:H7rpoSsite-directedmutants:abilitytocompeteandsurviveinfoodMarie-Curie2000-2098

118.0

14 Microbiologicalqualitymonitoringofsterilizedmilkusinginnovativeelectrical,magneticelectromagneticandopticaltechnologiesforrapidreliableandsensitivedetectionofthetotalspoilage–Microqual-QLK1-1036(FR,NL,UK,GR)

130.0

15 Assessmentandimprovementofsafetyoftraditionaldrysausagesfromproducerstoconsumers(Fr,Hu,It,Gr,Sp,Sl)QoL2240DG12

185.0

16 Rapidqualitydetermination;StandardisedsensoryMethodformultipurposeuseintheFoodFishSector"FARProjectNo.Up-2-452NL,Dk,UKandGR.

70.0

17 DevelopmentandApplicationofaTTSafetyMonitoringandAssuranceSystem(SMAS)forChilledmeatproducts(Gr,Ir,UK,Sw,N,)QoL2545

250.0

18 TrueFood(IP)[Pillarleader(3)] 400.019 Pathogencombat(IP)SubcontracttoProfDrosinos 70.020.Improvingthesafetyofbeefandbeefproductsfortheconsumerinproductionandprocessing.ProSafeBeef(IP)[PillarLeader2safety]www.prosafebeef.eu

800.0

21.BioTracer[taskLeader] 250.022.PREMISES(WPleaderProfSkandamis) 30.023.QUAFETY(WP.LeaderProf.Drosinos) 80.024.PhasmaFOODportablephotonicminiaturisedsmartsystemforon-the-spotfoodqualitysensing(Tasksleader)(BE,GR,IT,D,NL,Se)

261.5

TOTAL 3,415.0

ca.GrandTotal 5,800,000€CONCERTEDACTION–COSTACTIONS1. "PhysiologyofFoodpoisoningmicroorganisms".AAIR-630DGXIIofEU2. "Evaluationoffishfreshness"Air3-22833. "MicrobialControlintheMeatIndustries"4. "ProcessOptimisationandMinimalProcessingofFoods"ct-94-01955. ThepreservationofFrozenfoodqualityandsafetythroughoutthedistributionchain6. VerotoxigenicEscherichiacoliinEuropect98-39357. Predictivemodellingofmicrobialgrowthandsurvivalinfoods-cost9148. ShelflifePredictionoffoodsCopernicus(CIPA-0120)9. Pathogenicmicroorganismsinpoultryandeggs-costaction9710. Preventionandcontrolofpotentiallypathogenicmicroorganismsinpoultryandpoultrymeatprocessingflair–611. GenusClostridium-QoLk2-126712. FishQualityLabellingandMonitoringEU-FAIRPL98-4174

10

13. Introductionofqualityindexmethod(QIM)intheEuropeanfisherychain14. EuRainEuropeanUnion–RiskAnalysisInformationNetwork(Qol2178)15. e-ComBasecombineddatabaseonmicrobialresponsestofoodenvironment(QLAM513)16. PathogenicE.coliNetwork-PEN(coordinatorDeclanBolton,Ireland)17. COST2012BIOFILMS

Publications-ThesisNychasG-J.E.(1979).Useofwhey,asasubstrateformicrobialgrowthofSacharomyceslactis.B.ScThesis,(UniversityDegree)AgriculturalCollegeofAthens(inGreek).NychasG-J.E.(1984).Microbialgrowthinmincedmeat.Ph.DThesis,UniversityofBath,Bath,England.-ScientificPapers

InJournalsofScienceCitationIndex1. BanksJ.G.H.Dalton,NychasG.J.E.&BoardR.G.,(1985)Sulphiteanelectiveagentinthemicrobiologicaland

chemicalchangesoccurringinuncookedcomminutemeatproducts.JournalofAppliedBiochemistry7,161-179.2. NychasG-J.E.,DillonD.M.BoardR.G(1988)Glucose:aKeysubstrateinmicrobialspoilageofmeatandmeat

products.BiotechnologyandAppliedBiochemistry10,203-231.3. NychasG.J.E.&ArkoudelosJ.S(1990)Staphylococci:theirroleinfermentedsausages,In:Staphylococci,EdsD.

Jones,R.G.BoardandC.Collins,SymposiumSeriesNo.19,SocietyforAppliedBacteriology,London:BlackwellScientificPublishers.JournalofAppliedBacteriology67,130S

4. NychasG-J.E.,Ch.Ch.Tassou&R.G.Board(1990)Phenolicextractfromolives:inhibitionofStaphylococcusaureusS-6.LettersinAppliedMicrobiology10;217-220

5. NychasG-J.E.&ArkoudelosJ.S(1990)MicrobiologicalandPhysicochemicalchangesofmincedmeatundercarbondioxide,nitrogenorairat3°C.InternationalJournalofFoodTechnology25,389-398

6. Nychas,G-J.E,Robinson,A.&Board,R.G(1991)Microbiologicalandphysicochemicalevaluationofgroundbeeffromretailshops.Fleischwirtscaft71(9)1057-1059(seealsoInternationalFleischwirtscaft1991,49-53)

7. Tassou,C.C,Nychas,G-J.E&Board,R.G(1991)EffectofphenoliccompoundsandoleuropeinongerminationofBacilluscereusTspores.BiotechnologyandAppliedBiochemistry13,231-237

8. NychasG-J.E.,Tranter,H.,D,Brehm&R.G.Board(1991)StaphylococcusaureusS-6;Factorsaffectingitsgrowthtoxinproductionandexoproteinformation.JournalofAppliedBacteriology,70(4)344-350

9. NychasG-J.E&Board,R.G(1991)EnterotoxinBproductionandphysico-chemicalchangesinextractsfromdifferentturkeymusclesduringthegrowthofStaphylococcusaureusS-6.FoodMicrobiology8,105-117

10. Radford,S.A.,C.C.Tassou,Nychas,G-J.E.&Board,R.G(1991).TheeffectofdifferentoilsonthedeathrateofSalmonellaenteritidis.LettersinAppliedMicrobiology12,125-128

11. Tranter,H.S.,C.C.Tassou,&Nychas,G-J.(1993)Effectoftheolivephenoliccompound,oleuropeinonenterotoxinBproductionbyStaphylococcusaureusS-6.JournalofAppliedBacteriology74,253-260.

12. Kakouri,A.,&G-J.ENychas(1994)Storageofpoultrymeatundermodifiedatmospheresorvacuumpacks;possibleroleofmicrobialmetabolitesasindicatorofspoilage.JournalofAppliedBacteriology76,163-172

13. TassouCh.Ch.&NychasG-J.E(1994)InhibitionofStaphylococcusaureusbyOlivephenolicsinbrothandinFoodModelSystem.JournalofFoodProtection57,120-124.

14. ArkoudelosJ.S.,&NychasG-J.E(1996)ComparativestudiesofthegrowthofStaphylococcuscarnosuswithorwithoutglucose.LettersinAppliedMicrobiology20,19-24

15. Tassou,Ch.Ch&NychasG-J.E(1995)InhibitionofSalmonellaenteritidisbyoleuropeininbrothandinamodelFoodsystem.LettersinAppliedMicrobiology20,120-124

16. Tassou,C.C.,Drosinos,E.H.&Nychas,G-J.E(1995)Effectsofessentialoilfrommint(Menthapiperita)onSalmonellaenteritidisandListeriamonocytogenesinmodelfoodsystemsat4and10ECJournalofAppliedBacteriology78,593-600

17. GarciadeFernando,G.D.,Nychas,G-J.E.,Peck,M.W.,&Ordonez,J.A.(1995)Growth/survivalofpsychrotrophicpathogensonmeatpackagedundermodifiedatmospheres.InternationalJournalofFoodMicrobiology28,221-232

18. Tassou,C.C&G.J.E.Nychas(1995)Antimicrobialactivityoftheessentialoilofmasticgum(Pistachialentiscus

11

var.chia)onGram-positiveandGram-negativebacteriainbrothandinmodelfoodsystem.InternationalBioteterioration&Biotegradation36,411-420.

19. NychasG-J.E&TassouCh.Ch.(1996)Growth/survivalofSalmonellaenteritidisonfreshpoultryandfishstoredwithvp/map.LettersinAppliedMicrobiology23,115-119

20. Lambropoulou,K.,Drosinos,El.&Nychas,G-J.E(1996).TheeffectoftheadditionofglucosetonormalandhighpHmeat.InternationalJournalofFoodMicrobiology30,281-291

21. Tassou,C.C.,Drosinos,E.H.,&Nychas,G-J.E(1996)Inhibitionofresidentmicrobialfloraandpathogeninoculaoncoldfreshfishfilletsinoliveoil,oreganoandlemonjuicestoredunderamodifiedatmosphereorairJournalofFoodProtection59,31-34

22. Kakiomenou,N.,C.C.Tassou&Nychas,G-J.E.(1996)Microbiological,physicochemicalandorganolepticchangesofshreddedcarrotsundermodifiedatmospheres.InternationalJournalofFoodScience&Technology31,359-366

23. Drosinos,E.&Nychas,G-J.E(1996)Brochothrixthermosphacta,theclimaxmicro-organismonGreekfishtsipoura(Sparusaurata)andgopa(Boopsboops)storedunderamodifiedatmosphereat0-4ECItalianJournalofFoodScience&Technology(4),323-330

24. Tassou,CC,E.H.Drosinos&G-J.E.Nychas(1997)WeakAntimicrobialeffectofcarob(Ceratoniasiliqua)extractagainstfoodrelatedbacteriainculturemediaandmodelfoodsystems.WorldJournalofMicrobiologyandBiotechnology13,479-481.

25. Arkoudilos,J.,Nychas,G-J.E,&Samaras,F(1997)TheoccurrenceofstaphylococciinGreekfermentedsausagesFleischwirtschaft77,571-574

26. Nychas,G-J.E&Tassou,Ch.Ch(1997)SpoilageprocessandproteolysisinchickenasnotedbyHPLCmethodJournalofScienceofFoodandAgriculture74,199-208

27. Drosinos,El.,Lampropoulou,K.,Mitre,El.&Nychas,G-J.E(1997)Attributesoffreshgilt-headseabream(Sparusaurata)filletstreatedwithpotassiumsorbate,sodiumgluconateandstoredunderamodifiedatmosphereat0+1°CJournalofAppliedMicrobiology,83,569-575

28. Drosinos,&Nychas,G-J.E.(1997).Productionofaceticacidinrelationtothecontentofglucoseduringstorageofgilt-headseabream(Sparusaurata)undermodifiedat0+1°CFoodResearchInternational;30,711-717

29. Kakiomenou,K.,Tassou,C.&Nychas,G-J.E(1998)SurvivalofSalmonellaenteritidisandListeriamonocytogenesonsaladvegetablesWorldJournalofMicrobiologyandBiotechnology14,383-387

30. Koutsoumanis,K.Tassou,C.C.,Taoukis,P.&Nychas,G-J.E.(1998)ModellingtheeffectivenessofanaturalantimicrobialonSalmonellaenteritidisasafunctionofconcentration,temperatureandpH,usingconductancemeasurementsJournalofAppliedMicrobiology84,981-987

31. Koutsoumanis,K.a,Lampropoulou,K.Taoukis,P.S.,Nychas,G.J.(1998)Modellingtheeffectoforegano{Origanumvulgare)essentialoilonthedeath/survivalofsalmonellaenteritidisinhomemadetaramasalad(Article)ActaHorticulturae476,171-178

32. Koutsoumanis,K.,&Nychas,G-J.E.(1999)ChemicalandsensorychangesassociatedwithmicrobialfloraofMediterraneanboque(Boopsboops)storedaerobicallyat0,3,7and10°C.AppliedandEnvironmentalMicrobiology65,698-706

33. Koutsoumanis,K.,Lambropoulou,K.,&Nychas,G-J.,E.,(1999)BiogenicandSensoryChangesAssociatedwiththeMicrobialFloraofMediterraneangilt-headseabream(Sparusaurata)storedaerobicallyat0,8,and15oC.JournalofFoodProtection62,392-402

34. Koutsoumanis,K.,Lambropoulou,K.,&Nychas,G-J.E.,(1999)Apredictivemodelforthenon-thermalinactivationofSalmonellaenteritidisinaFoodModelSystemsupplementedwithanaturalantimicrobialInternationalJournalofFoodMicrobiology49,63-74

35. Taoukis,P.S.,Koutsoumanis,K.&Nychas,G-J.E(1999)Useoftime-temperatureintegratorandpredictivemodellingforshelflifecontrolofchilledfishunderdynamicstorageconditions.InternationalJournalofFoodMicrobiology53,21-31

36. Drosinos,E.H.,Tassou,C.C.,Kakiomenou,K.&Nychas,G-J.E.(2000)Microbiological,Physico-chemicalandOrganolepticattributesofacountrytomatosaladandfateofSalmonellaenteritidisduringstorageunderaerobicormodifiedatmospherepackagingconditionat4and10°C.FoodControl11,131-135

37. Skandamis,P.,Tsigarida,E.&NychasG-J.E(2000)EcophysiologicalattributesofSalmonellatymphimuriuminliquidcultureandwithinagelatingelorwithouttheadditionoforeganessentialoil.WorldJournalofMicrobiology&Biotechnology16,31-35

38. Tassou,C.,Koutsoumanis,K.andNychasG-J.E.(2000)ModellingtheinhibitionofSalmonellaenteritidisandStaphylococcusaureusandstudiesontheirmetabolicactivitiesinNutrientBrothwithandwithouttheadditionofmintessentialoil.FoodResearchInternational33,273-280

39. Skandamis,P.&G-J.E.Nychas(2000)DevelopmentandvalidationofamodelpredictingthesurvivalofEscherichiacoliO157:H7inhome-madeeggplantundervarioustemperatures,pHandoreganoessentialoilconcentrations.

12

AppliedEnvironmentalMicrobiology66,1646-165340. Koutsoumanis,K.P.,Taoukis,P.,Drosinos,E.H,andNychasG-J.E.(2000)ApplicabilityofanArrheniusmodelfor

thecombinedeffectoftemperatureandCO2packagingonthespoilagemicrofloraoffishAppliedEnvironmentalMicrobiology,66,3528-3534

41. Koutsoumanis,K.&Nychas,G-J.E(2000)ApplicationofaSystematicExperimentalProcedureinOrdertoDevelopaMicrobialModelforRapidFishShelfLifePredictions.InternationalJournalofFoodMicrobiology60,171-184

42. Tsigarida,E.,Skandamis,P.,&Nychas,G-J.E(2000)BehaviourofListeriamonocytogenesandautochthonousfloraonmeatstoredunderaerobic,vacuumandmodifiedatmospherepackagingconditionswithorwithoutthepresenceoforeganoessentialoilat5°C.JournalofAppliedMicrobiology89,901-909

43. Davies,A.R.,Capell,C.C.,Jehanno,D.,Nychas,G-J.E.&Kirby,R.M.(2001)IncidenceoffoodbornepathogensonEuropeanfish.FoodControl12,67-71

44. Skandamis,P.,Koutsoumanis,K.,Fasseas,K&G-J.E.,Nychas(2001)EvaluationoftheinhibitoryeffectoforeganoessentialoilonEscherichiacoliO157:H7,inbrothculturewithorwithoutEDTA,usingviablecounts,turbidityandimpedanceItalianJournalofFoodScience&Technology13,65-75

45. Spyropoulou,K.E,Chorianopoulos,N.G,Skandamis,P.N,andNychas,G-J.(2001)ControlofEscherichiacoliO157:H7duringthefermentationofSpanish-stylegreentableolives(conservoleavariety)supplementedwithdifferentcarbonsources.InternationalJournalofFoodMicrobiology66,3-11

46. Tsigarida,E.,andNychas,G-J.E.(2001)EcophysiologicalattributesofLactobacillussp.andPseudomonassp.onsterilebeeffilletsinrelationtostoragetemperatureandfilmpermeability.JournalofAppliedMicrobiology90,696-705

47. Lambert,R.J.W.,Skandamis,P.,Coote,P.J.,&Nychas,G-J.E.(2001),Astudyoftheminimuminhibitoryconcentrationandmodeofactionororeganoessentialoil,thymolandcarvacrol.JournalofAppliedMicrobiology91,453-462

48. Tryfinopoulou,P.,Drosinos,E.,&Nychas,G-J.E(2001)PerformanceofthePseudomonasCFCselectivemediuminthefishstorageecosystemsJournalofMicrobiologicalMethods47,243-247

49. GiannakourouM.,K.Koutsoumanis,G.J.E.NychasandP.S.Taoukis(2001)DevelopmentandassessmentofanintelligentShelflifeDecisionSystem(SLDS)forqualityoptimizationofthefoodchillchain.JournalofFoodProtection64,1051-1057

50. Kirby,R.,DaSilva,M.,Capel,C.,Vaz-Pires,P.,Gibbs,P.,Davies,A.,Jehanno,D.,Thuault,D.,Nychas,G.,andLuten,J.(2001)Note.Reactionofbacteriaassociatedwithfishspoilagetochemicalandphysicalstress.FoodScience&TechnologyInternational7,405-410

51. Skandamis,P.&Nychas,G-J,E.(2001)EffectoforeganoessentialoilonmicrobiologicalandphysicochemicalattributesofmincemeatstoredinairandmodifiedatmospheresJournalofAppliedMicrobiology91,1011-1022

52. Skandamis,P.,Tsigarida,E.,&Nychas,G-J.E(2002)Theeffectoforeganoessentialoilonsurvival/deathofSalmonellatyphimuriuminmeatstoredat5°Cunderaerobic,vp/mapconditionsFoodMicrobiology19,97-103

53. Tryfinopoulou,P.,TsakalidouE.&Nychas,G-J.E(2002)CharacterizationofPseudomonasspp.associatedwithspoilageofgilt-headsea-breamfishstoredundervariousstorageconditions.AppliedEnv.Microbiology68,65-72

54. Panagou,E.,Katsaboxakis,C.,&NychasG-J.E.,(2002)HeatresistanceofMonascusrubberascosporesisolatedfromthermallyprocessedgreenolivesofConsevoliavariety”InternationalJournalofFoodMicrobiology76,11-18

55. Koutsoumanis,M.Giannakourou,P.S.Taoukis,andG-J.E.Nychas(2002)ApplicationofSLDs(ShelflifeDecisionsystem)tomarineculturedfishquality.InternationalJournalofFoodMicrobiology73,375-382

56. Nychas,G-J.E.,Panagou,E.,M.LParker,Waldron,K.W.&Tassou,C.C.(2002)Microbialcolonizationofnaturally-blackolivesduringfermentationandassociatedbiochemicalactivitiesinthecoverbrine.LettersinAppliedMicrobiology34,173-177

57. Skandamis,P.N.&Nychas,G-J.E.,(2002)PreservationoffreshmeatwithactiveandmodifiedatmospherepackagingconditionsInternationalJournalofFoodMicrobiology79,35-46

58. Panagou,E.,Skandamis,P.,&Nychas,G-J.E.(2003)ModellingthecombinedeffectoftemperaturepH,andNaClconcentrationonthegrowthrateofMonascusrubber,aheatresistantfungusisolatedfromgreentableolives.JournalofAppliedMicrobiology94,146

59. Skandamis,P.,N.&Nychas,G-J.E.,(2003)modellingthemicrobialinteractionandthedeathofEscherichiacoliO157:H7duringthefermentationofSpanish-stylegreentableolives.JournalofFoodProtection66,1166-1175

60. Tassou,C.C.,Lambropoulou,K.&Nychas,G-J.E(2004)Effectofpre-storagetreatmentsandstorageconditionsonthesurvivalofSalmonellaEnteritidisPT4andListeriamonocytogenesonfreshmarineandfreshwateraquaculturefishJournalofFoodProtection67,193

61. Tsigarida,E.,I.S.BoziarisandG-J.E.Nychas(2003)BacterialsynergismorantagonisminaGelCassettesystem.AppliedEnvironmentalMicrobiology69,7204

62. Chorianopoulos,N.Kalpoutzanis,E.,Aligiannis,N.,Mitaku,S.,NychasG-J.E&Haroutounian,S.A.(2004)Essential

13

oilsofSatureja,Origanum,andthymusspecies:Chemicalcompositionandantibacterialactivitiesagainstfoodbornepathogens.JournalAgriculturalFoodChemistry52,8261

63. Koutsoumanis,K.,P.S.TaoukisandG-J.E.Nychas(2005)DevelopmentofaSafetyMonitoringandAssuranceSystem(SMAS)forchilledfoodproducts;InternationalJournalofFoodMicrobiology100,253

64. Chorianopoulos,N.G.,I.S.Boziaris,StamatiouA.,andG-J.E.Nychas(2005)Microbialassociationandaciditydevelopmentofunheatedandpasteurizedgreentableolivesusingglucoseorsucroseatvariouslevels.FoodMicrobiology22,117

65. Panagou,E.Z.,P.N.ScandamisandG-J.E.Nychas(2005)Theuseofgradientplatestostudythecombinedeffectoftemperature,pHandNaClconcentrationonthegrowthofMonascusrubervanTieghem,anascomycetesfungusisolatedfromgreentableolives.AppliedEnvironmentalMicrobiology71,392

66. Proestos,Chorianopoulos,NychasG-J.EKomaitis,M(2005)RP-HPLCanalysisofthephenoliccompoundsofplantextracts.InvestigationoftheirantioxidantcapacityandantimicrobialactivityJournalofAgriculturalFoodChemistry53,1190-1195

67. Giannakourou,M.C.,Koutsoumanis,K.,Nychas,G-J.E&TaoukisP.S.(2005).ModellingandReductionofRiskofFreshPorkProductswithSMAS:aTTIBasedChillChainManagementSystem.ActaHorticulturae.674:57-62,ISHS2005(Proc3rdISonModelITEds:M.L.A.T.M.HertogandB.M.Nicolai)

68. Gianakourou,M.C.,Koutsoumanis,K.,G-J.E.,Nychas,&Taoukis,P.,(2005)Fieldevaluationoftheapplicationoftimetemperatureintegratorsformonitoringfishqualityinthechillchain.InternationalJournalofFoodMicrobiology102,323

69. Giaouris,E.,N.ChorianopoulosandG-J.E.Nychas(2005)Applicationofanovelmethodtostudytheeffectoftemperature,pHandwateractivityonbiofilmformationbySalmonellaentericaEnteritidisPT4onstainlesssteelsurfaces.JournalofFoodProtection68,2149

70. KoutsoumanisK.,A.Stamatiou,P.Skandamis,andG-J.E.Nychas(2006)DevelopmentofamicrobialmodelforthecombinedeffectoftemperatureandpHonspoilageofgroundmeatandvalidationofthemodelunderdynamictemperatureconditions.AppliedEnvironmentalMicrobiology72,124-134

71. Proestos,C.,Boziaris,I.,NychasG-J.E,KomaitisM.,(2006)AnalysisofflavonoidsandphenolicsacidsinGreekaromaticplants:InvestigationoftheirantioxidantcapacityandantimicrobialactivityFoodChemistry95,664-671

72. TsigaridaandNychasG-J.E,(2006)EffectofhighbarrierpackagingfilmswithdifferentoxygentransmissionratesonthegrowthofLactobacillussp.onmeatfilletsJournalofFoodProtection69,943-947

73. Chorianopoulos,N.G.,R.J.W.Lambert,P.N.Skandamis,E.T.Evergetis,S.A.HaroutounianandG-J.E.Nychas(2006)AnewlydevelopedassaytostudytheminimuminhibitoryconcentrationofSaturejaspinosaessentialoil.JournalofAppliedMicrobiology100,778-786

74. Chorianopoulos,N.,Evergetis,E.,Mallouchos,A.,Kalpoutzakis,E.,Nychas,G-J.E,andHaroutounian,S.,A(2006)CharacterizationoftheEssentialOilVolatilesofSaturejathymbraandSaturejaparnassica:InfluenceofHarvestingTimeandAntimicrobialActivityJournalofAgricultureFoodandChemistry54,3139

75. Xanthiakos,K.,D.Simos,A.S.Angelidis,G.J.-E,NychasandK.Koutsoumanis(2006)DynamicmodellingofListeriamonocytogenesgrowthinpasteurizedmilk.JournalofAppliedMicrobiology100,1289

76. Ernsrnst,C.,J.Schulenburg,P.Jakob,S.Dahms,A.MartinezLopez,G-J.E.,Nychas,andG.Klein(2006)EfficacyofamphotericsurfactantandpeaxeticacidbasedonsporesofBacilluscereusinvitroandonfoodpremisesoftheGermanarmedforces.JournalofFoodProtection69,1605-1610

77. Giaouris,E.,andG-J.E.Nychas(2006)AdherencetostainlesssteelbySalmonellaEnteritidisPT4:importanceofair-liquidinterfaceandnutrient’savailability.FoodMicrobiology23,747-752

78. BoziarisI.SandG-J.E.Nychas(2006)“EffectofNisinonGrowthBoundariesofListeriamonocytogenesScottA,atVariousTemperatures,pHsandWaterActivities.FoodMicrobiology23,779-784

79. Boziaris,I.S.,Skandamis,P.N.,Anastasiadi,M.,andNychasG-J.E(2007)EffectofNaClandKClonFateandGrowth/NoGrowthInterfacesofListeriamonocytogenesScottAatDifferentpHandNisinConcentrations.JournalofAppliedMicrobiology102,796-805

80. Nisiotou,A.A.,andG-J.E.Nychas(2007)YeastPopulationsResidingHealthyorBotrytis-InfectedGrapesfromAttica,Greece.AppliedEnvironmentalMicrobiology73,2765

81. Tryfinopoulou,P.,Tsakalidou,E.,Vancanneyt,M.,Hoste,B.,Swings,J.,andNychasG-J.E.(2007)DiversityofShewanellapopulationinfishSparusaurataharvestedintheAegeanSea.J.AppliedMicrobiology103,711-721

82. MataragasM.,Skandamis,P.,Nychas,G-J,andDrosinosE.(2007)Modelingandpredictingspoilageofcooked,curedmeatproductsbymultivariateanalysisMeatScience77,348-356

83. Panagou,P.Z.,V.Kodogiannis,andG-J.E.Nychas(2007)Usingaradialbasisfunctionartificialneuralnetworktomodelfungalgrowth.ThecaseoftheascomycetousfungusMonascusrubervanTieghem.InternationalJournalofFoodMicrobiology117,276-286

84. Panagou,C.C.Tassou,E.K.A.Saravanos,andG-JE.Nychas(2007)Applicationofneuralnetworkstosimulatethe

14

growthprofileoflacticacidbacteriaingreenolivefermentation.JournalofFoodProtection70,1909-191685. Skandamis,P.N.,T.F.Brocklehurst,E.Z.PanagouandG.-J.E.Nychas(2007)Imageanalysisasameantomodel

growthofEscherichiacoliO157:H7ingelcassettesJournalofAppliedMicrobiology103,937-94786. Chorianopoulos,N.G.,Evergetis,T.E,Aligiannis,N.,Mitakou,S.,Nychas,G-J.E.,andHaroutounian,S,(2007)

CorrelationbetweenChemicalCompositionandAntibacterialActivityAgainstFood-bornePathogensofGreekEssentialOils.NaturalProductCommunication2,419-426

87. Gounadaki,A.,Skandamis,P.,DrosinosandNychasG-J.,E.,(2007)"EffectofpackagingandstoragetemperatureonthesurvivalofListeriamonocytogenesinoculatedpost-processingonslicedsalami.JournalofFoodProtection70,2313-2320

88. Nisiotou,A.A.,A.E.Spiropoulos,&NychasG-J.E.,(2007)YeastCommunityStructuresandDynamicsinHealthyandBotrytis-AffectedGrapeMustFermentations.AppliedandEnvironmentalMicrobiology73,6705-6713

89. Chorianopoulos,N.,Giaouris,E.,Skandamis,P.,Nychas,G-J.,E.,&Haroutounian,S.A.,(2007)Disinfectanttestinbiofilms:naturalagainstchemicalsanitizersPlantaMedica74,1205

90. Nychas,G-J.E.,PSkandamis,C.C.Tassou,&K.Koutsoumanis(2008)Meatspoilageduringdistribution.MeatScience78,77-89

91. GounadakiA.,SkandamisP.N,DrosinosE.andNychas,G-J.E(2008)MicrobialEcologyofFoodContactSurfacesandProductsofSmall-ScaleFacilitiesProducingTraditionalSausages.FoodMicrobiology25,313-323

92. Panagou,E.Z.,U.Schillinger,C.M.A.P.Franz,&G-JE.,Nychas(2008)Microbiologicalandbiochemicalprofileofcv.ConservoleanaturallyblackolivesduringcontrolledfermentationwithselectedstrainsoflacticacidbacteriaFoodMicrobiology25,348-358

93. Nisiotou,A.AandG-J.E.Nychas(2008)Kazachstaniahellenicasp.nov.,anewascomycetousyeastfromaBotrytis-affectedgrapemustfermentation.InternationalJournalofSystematicandEvolutionaryMicrobiology58,1263-1267

94. ChorianopoulosN.,Giaouris,E.,Skandamis,P.,Xaroutounian,S.,&Nychas,G-J(2008)Disinfectanttestinbiofilms:naturalagainstchemicalsanitizers.JournalofAppliedMicrobiology104,1586-1596

95. Paramithiotis,S.,Kagkli,D.-M.,Blana,V.A.,Nychas,G-J.E.,&Drosinos,E.H.(2008)Phenotypic,genotypicandtechnologicalcharacterisationofEnterococcussp.inGreekspontaneoussausagefermentation.JournalofFoodProtection71,1244-1247

96. Koutsoumanis,K.,Stamatiou,A.P,EH.DrosinosandG-JE.,Nychas(2008)ControlofspoilagemicroorganismsinmincedporkbyaShelf-developedmodifiedatmosphereinducedbytherespiratoryactivityofmeatmicroflora.FoodMicrobiology25,915-921

97. Ammor,S.M,Michaelides,C.G.,andNychasG-J.E.(2008)Insightsintotheroleofquorumsensinginfoodspoilage.JournalofFoodProtection71,1510-1525

98. Panagou,E.Z.andG-JE.Nychas(2008)DynamicModellingofListeriamonocytogenesinPasteurizedVanillaCreamafterPost-ProcessingContaminationJournalofFoodProtection71,1828-1834

99. Mataragas,M.,V.StergiouandG-J.E.Nychas(2008)ModellingsurvivalofListeriamonocytogenesinatraditionalGreeksoftcheese“Katiki”JournalofFoodProtection71,1835-1845

100. Panagou,E.Z.,N.Sahgal,N.Magan,G.-J.E.Nychas(2008)Tableolivesvolatilefingerprintsandmachinelearning:potentialofanelectronicnoseforqualitydiscriminationSensorsandActuatorsB134,902-907

101. Panagou,E.Z.,TassouC.C.,VamvakoulaP.,Saravanos,E.K.A.andNychasG-J.E.(2008)SurvivalofBacilluscereusduringSpanish-stylefermentationofConservoleagreenolivesJournalofFoodProtection71,1393-1400

102. Ammor,M.,Argyri,A.,andNychasG-J(2009)–"RapidMonitoringoftheSpoilageofMincedBeefStoredUnderConventionallyandActivePackagingConditionsUsingFourierTransformInfraredSpectroscopyinTandemwithChemometrics"MeatScience81,507-515

103. Anastasiadi,M,Chorianopoulos,N,Nychas,G-J,Haroutounian,S.,(2009)Antilisterialacivitiesofpolyphenol-richextractsofgrapeandvilificationbyproductsJournalofAgriculturalandFoodChemistry57,457

104. DourouD,A.Perto-Fett,BSoyer,JCall,G-JE.NychasandJB.Luchansky(2009)BehaviourofEscherichiacoliO157:H7,ListeriamonocytogenesandSalmonellatyphimuriuminTeewurst,aRawSpreadableSausageInternationalJournalofFoodMicrobiology130,245

105. Kagkli,D-M,IliopoulosV,LazaridouA,Stergiou,V.,&Nychas,G-J(2009)Listeriamonocytogenes:strainsurvivalatdifferentstoragetemperaturesinKatiki,atraditionalGreeksoftcheeseAppliedEnvironmentalMicrobiology75,3621-3626

106. Asteri,I-A,Robertson,N.,Kagkli,D.,Andrewes,P.,Nychas,G-J.,Coolbear,T.,Holland,R.,Crow,V.,EffieTsakalidou,E.,(2009)TechnologicalandflavourpotentialofculturesisolatedfromtraditionalGreekcheeses–apoolofnovelspeciesandstarters.InternationalDairyJournal,19,595-604

107. Kopsacheilis,Nisiotou,A.,Kourkoutas,I.,Nychas,G-J.,Kanelaki(2009)Molecularcharacterizationandmolassesfermentationperformanceofcharacterizationandmolassesfermentationperformanceofawildyeaststrain

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operatinginanextremelywidetemperaturerange.BioresourceTechnology100,4854-4862108. Poimenidou,S.,C.,Belessi,Giaouris,E.,Gounadaki,A.,G-JE.NychasandPN.Skandamis(2009)Listeria

monocytogenesattachmenttoanddetachmentfromstainlesssteelsurfacesinasimulateddairyprocessingenvironment"AppliedEnvironmentalMicrobiology75,7182-7188

109. Nychas,G-J.E.,Dourou,D.D,P.Skandamis,K.Koutsoumanis,J.Baranyi&Sofos,J.,(2009)EffectofMeatCellFreeExtractinbacterialgrowthrate.JournalofAppliedMicrobiology107,1819

110. Nisiotou,A.A.,N.Chorianopoulos,G-J.E.NychasandE.Z.Panagou(2010)YeastheterogeneityduringspontaneousfermentationofnaturallyblackolivesindifferentbrinesolutionsJournalofAppliedMicrobiology108,396-405

111. Argyri,A.,E.Z.Panagou,P.A.Tarantilis,M.Polysiou,G.-J.E.Nychas(2010)RapidqualitativeandquantitativedetectionofbeeffilletsspoilagebasedonFouriertransforminfraredspectroscopydataandartificialneuralnetworks20/7SensorsandActuatorsB145,146-154

112. Chorianopoulos,N.G.,E.D.Giaouris,I.Kourkoutas,andG.-J.E.Nychas(2010)EarlystagesofbiofilmdevelopmentbySalmonellaEnteritidisonstainlesssteelareinhibitedbythecell-freeculturesupernatantofHafniaalveiAppliedEnvironmentalMicrobiology76,2018-2022

113. Koutsoumanis,K.,A.Pavlis,G-J.E.NychasandKXanthiakos(2010)Probabilisticmodelingasameansforevaluatingtheeffectofdistribution,retailanddomesticstorageconditionsonthegrowthofListeriamonocytogenesinpasteurizedmilkAppliedEnvironmentalMicrobiology76,2181-2191

114. Nisiotou,A.A.,Panagou,E.Z&NychasG-J.E.(2010)Candidaolivarumsp.nov.,anovelyeastspeciesfrom“Greek-style”blackolivefermentation.InternationalJournalofSystematicandEvolutionaryMicrobiology60,1219-1223.

115. Amina,M.,E.Z.Panagou,V.S.Kodogiannis,G.-J.E.Nychas(2010)WaveletneuralnetworksformodellinghighpressureinactivationkineticsofListeriamonocytogenesinUHTwholemilkChemometricsandIntelligentLaboratorySystems103,170–183

116. SiniK,SkandamisPN,andNychasG-J.E.,(2010)Shelflifeestablishmentofdairyproductsbasedonqualityandsafetydeterminants.JournalofEnvironmentalProtectionandecology11(2),570-5762010

117. Panagou,EZ,Chelonas,S,I.Chatzipavlidis,G-JE.Nychas(2010)ModellingtheeffectoftemperatureandwateractivityonthegrowthboundariesoftheascomycetousfungiByssochlamysfulvaandByssochlamysnivea.FoodMicrobiology25,618-627

118. Doulgeraki,A.I.,Paramithiotis,S.,Kagkli,D.,Nychas,G-J(2010)SpoilagedynamicsoflacticacidbacteriastrainsduringmincedbeefstorageunderaerobicormodifiedatmospherepackagingconditionsFoodMicrobiology27,1028-1034

119. ChorianopoulosN.G.,Tsoukleris,P.,PanagouE.Z,.FalarasD.SandG.-J.E.Nychas(2011)Nanostructuredtitania(TiO2)photocatalystsasalternativemeanforListeriamonocytogenesbiofilmdisinfectioninfoodprocessing.FoodMicrobiology,28,164-170.

120. Doulgeraki,A.,Paramithiotis,S.,andNychas,G-J(2011)CharacterizationoftheEnterobacteriaceaecommunitythatdevelopedduringstorageofmincedbeefunderaerobicormodifiedatmospherepackagingconditions.InternationalJournalofFoodMicrobiology145,77-83

121. Boziaris,I.,N.G.Chorianopoulos,S.A.HaroutounianandG-J.E.Nychas(2011).EffectofSaturejathymbraessentialoilongrowth-nogrowthinterfacesofListeriamonocytogenesScottAandSalmonellaEnteritidisPT4,atvarioustemperatures,pHandwateractivities.JournalofFoodProtection74,45-54

122. Blana,V.A.,A.I.DoulgerakiandG-JE.Nychas(2011)Autoinducer-2-likeactivityinlacticacidbacteriaisolatedfrommincedbeefpackagedundermodifiedatmospheres.JournalofFoodProtection74,631-635

123. Panagou,P.Z.,FadyR.Mohareb,A.A.Argyri,C.M.Bessant,G-JE.Nychas(2011).AcomparisonofartificialneuralnetworksandpartialleastsquaresmodellingfortherapiddetectionofthemicrobialspoilageofbeeffilletsbasedonFouriertransforminfraredspectralfingerprints.FoodMicrobiology28,782-790

124. Pin,C.,Avendaño-Perez,G.,Cosciani-Cunico,E.,Gómez,N.,Gounadaki,A,Nychas,G-J,SkandamisandG.Barker(2011).ModellingSalmonellaconcentrationthroughouttheporksupplychainbyconsideringgrowthandsurvivalinfluctuatingconditionsoftemperature,pHandaw.InternationalJournalofFoodMicrobiology145,S96-S102

125. Chorianopoulos,N.G.,E.D.Giaouris,I.Grigoraki,P.N.SkandamisandG-J.E.Nychas(2011)Effectofacidtoleranceresponse(ATR)onattachmentofListeriamonocytogenestostainlesssteelunderextendedexposuretoacidor/andsaltstressandresistanceofsessilecellstosubsequentstrongacidchallengesInternationalJournalofFoodMicrobiology145,400-406

126. Nisiotou,A.A.,K.Rantsiou,V.Iliopoulos,L.CocolinandG-J.E.Nychas(2011)BacterialDiversityonHealthyorBotrytis-InfectedGrapesandPopulationDynamicsduringSpontaneousAlcoholicFermentations.InternationalJournalofFoodMicrobiology145,432-436

127. Psomas,A.N.,Skandamis,P.,G-JNychasandS.A.Haroutounian(2011)UGPM:Aneasy-to-useapplication

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softwaretopredictmicrobialgrowthinfoodsunderdynamicandconstanttemperatureconditions.ComputersandElectronicsinAgriculture76,119-129

128. Dourou,D.,M.S.Ammor,P.N.Skandamis,andG-JE.Nychas(2011)GrowthofSalmonellaEnteritidisandSalmonellaTyphimuriuminthepresenceofquorumsensingsignallingcompoundsproducedbyotherGram-negativepathogenicbacteria.FoodMicrobiology28,1011-1018

129. Chatzifragkou,A.,Papanikolaou,S.,Dietz,D.,Doulgeraki,A.I.,Nychas,G-J.E.,Zeng,A.-P.(2011).Productionof1,3-propanediolbyClostridiumbutyricumgrowingonbiodiesel-derivedcrudeglycerolthroughanon-sterilizedfermentationprocessAppliedMicrobiologyandBiotechnology91,101-112

130. Panagou,E.Z.,Hondrodimou,O.,Mallouchos,A.,NychasG-J.E.(2011)AstudyontheimplicationsofNaClreductioninthefermentationprofileofConservoleanaturalblackolives.FoodMicrobiology28,1301-1308

131. Argyri,A.A,Doulgeraki,A.I.,Blana,V.A.,Panagou,E.Z.,G-JE.Nychas,(2011)PotentialofasimpleHPLCbasedapproachtoquantifyspoilageofmincedbeefstoredatdifferenttemperaturesandpackagingsystems.InternationalJournalofFoodMicrobiology150,25-33

132. Dourou,D.,SimpsonBeauchampC.,Yoon,Y.,Geornaras,I.,Belk,K.E.,Smith,G.,Nychas,G-J.E.,Sofos,J.N(2011).AttachmentandbiofilmformationbyEscherichiacoliO157:H7atdifferenttemperatures,onvariousfood-contactsurfacesencounteredinbeefprocessing.InternationalJournalofFoodMicrobiology,149(3)262-8,

133. Skandamis,P.NandNychas,G-J.(2011)EcologicalattributesoffoodbornepathogensVirulence2,570-573134. Papadopoulou,O,E.Z.Panagou,C.C.Tassou,G.-J.E.Nychas(2011)ContributionofFouriertransforminfrared

(FTIR)spectroscopydataonthequantitativedeterminationofmincedporkmeatspoilageFoodResearchInternational44,3264-3271

135. Papadopoulou,O.,N.G.Chorianopoulos,E.N.Gkana,A.V.Grounta,K.P.KoutsoumanisandG.-J.E.Nychas(2012)Transferoffoodbornepathogenbacteriatonon-inoculatedbeeffilletsthroughmeatmincingmachine.MeatScience90,865-869

136. Amina,M.,V.S.Kodogiannis,I.P.Petrounias,J.N.Lygouras,G-J.E.Nychas(2012)IdentificationoftheListeriamonocytogenessurvivalcurvesinUHTwholemilkutilisingLocalLinearWaveletNeuralNetworks.ExpertSystemswithApplications,39,1345-1450

137. Kostaki,M.,N.Chorianopoulos,E.Braxou,G-J.Nychas,andE.Giaouris(2012)DifferentialbiofilmformationandchemicaldisinfectionresistanceofsessilecellsofListeriamonocytogenesstrainsundermono-speciesanddual-speciesconditionswithSalmonellaenterica.AppliedandEnvironmentalMicrobiology78,2586-2596

138. Beauchamp,C.S.,Dourou,D.,Geornaras,I.,Yoon,Y.,Scanga,J.A,K.EBelk,Smith,G.C.,Nychas,G-J.E.,andJ.NSofos(2012)Transfer,Attachment,andFormationofBiofilmsbyEscherichiacoliO157:H7onMeat-ContactSurfaceMaterials.JournalofFoodScience77(6):M343-7·May2012

139. Beauchamp,C.S.,Dourou,D.,Geornaras,I.,Yoon,Y.,J.A.Scanga,K.E.Belk,1G.C.Smith,G.-J.E.NychasandJ.N.Sofos(2012)SanitizerEfficacyagainstEscherichiacoliO157:H7BiofilmsonInadequatelyCleanedMeat-contactSurfaceMaterials.FoodProtectionTrends32,173-182

140. Francis,G.A,Gallone,A,Nychas,G-J,Colelli,G,Amodio,M.L,Spano,G.,andJ.N.Sofos,(2012).Factorsaffectingqualityandsafetyoffresh-cutproduce.CriticalReviewsinFoodScienceandNutrition52,595-610

141. Metsoviti,M.,Paramithiotis,S.,Drosinos,E.H.,Galiotou,M.,Nychas,G-J.,Papanikolaou,S.,(2012)Screeningofbacterialstrainscapableofconvertingbiodiesel-derivedrawglycerolinto1,3-propanediol,2,3-butanediolandethanol.EngineeringinLifeSciences12,57-68

142. Paramithiotis,S.,A.I.Doulgeraki,I.Tsilikidis,G-JE.Nychas,E.H.Drosinos(2012)FateofListeriamonocytogenesandSalmonellasp.duringspontaneouscauliflowerfermentation.FoodControl27,178-183

143. Psomas,A.N.,G-JNychas,S.A.Haroutounian,P.NSkandamis(2012)LabBase:developmentandvalidationofaninnovativefoodmicrobialgrowthresponsesdatabase.ComputersandElectronicsinAgriculture85,99-108

144. Doulgeraki,A.I.,Ercolini,D.,Villani,F.,andG-JNychas(2012)Themicrobiotaassociatedtothestorageofmeatindifferentconditions.InternationalJournalofFoodMicrobiology157(2)130-141

145. Skandamis,P.N.andNychas,G-J.E.,(2012)Quorumsensinginthecontextoffoodmatrixandspoilage.AppliedEnvironmentalMicrobiology78,5473

146. Papadopoulou,O.,Doulgeraki,A.I.,C.Botta,L.CocolinandG-J.E.Nychas(2012)GenotypiccharacterizationofBrochothrixthermosphactaisolatesthatdevelopedduringstorageofmincedporkunderaerobicormodifiedatmospherepackagingconditions.MeatScience92,735-738

147. Panagou,E.Z.G-JE.Nychas,andJ.N.Sofos(2013).EvolvingsafetyoftraditionalGreekfoods.FoodControl29,32-41

148. Argyri,A.,R.Jarvis;D.Wedge;Y.Xu;S.Panagou;R.Goodacre;G-JENychas(2013)AComparisonofRamanandFT-IRSpectroscopyForThePredictionofMeatSpoilage.FoodControl29,461-470

149. Papadopoulou,O.,FadyMohareb,E.Z.Panagou,andG-JE.Nychas(2013)Potentialofaportableelectronicnoseinrapidandquantitativedetectionofthemicrobialspoilageofbeeffillets.FoodResearchInt.50,241-249

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150. Grounta,A.,NychasG-J,andPanagou,E.(2013)Survivaloffood-bornepathogensonnaturalblacktableolivesafterpost-processingcontamination.InternationalJournalofFoodMicrobiology161,197-202

151. Nisiotou,A,Chorianopoulos,N.G.,Gounadaki,A.,Panagouc,E.Z.,.Nychas,G.-J.E(2013)Effectofwine-basedmarinadesonthebehaviorofSalmonellaTyphimuriumandbackgroundflorainbeeffilletsInternationalJournalofFoodMicrobiology164,119–127

152. Giaouris,E.,Samoilis,G.,Chorianopoulos,N.,Ercolini,D.,NychasG-J.(2013),DifferentialproteinexpressionpatternsbetweenplanktonicandbiofilmcellsofSalmonellaentericaserovarEnteritidisPT4onstainlesssteelsurface.InternationalJournalofFoodMicrobiology162,105-113

153. Doulgeraki,A.I.,Pramateftaki,P.,Argyri,A.A..Nychas,G-J,Tassou,C.C,Panagou,EZ(2013)MolecularcharacterizationoflacticacidbacteriaisolatedfromindustriallyfermentedGreektableolives.LWT-FoodScienceandTechnology50,353-356

154. Fouladkhah,A.,Geornaras,I.,Nychas,G-J.,Sofos,J.N.(2013)AntilisterialPropertiesofMarinadesduringRefrigeratedStorageandMicrowaveOvenReheatingagainstPost-CookingInoculatedChickenBreastMeat.JournalofFoodScience78,M290

155. Argyri,A.A.,Zoumpopoulou,G.,Karatzas,K.-A.G.,Tsakalidou,E.,Nychas,G.-J.E.,Panagou,E.Z.,Tassou,C.C.(2013)Selectionofpotentialprobioticlacticacidbacteriafromfermentedolivesbyinvitrotests.FoodMicrobiology33,282-291

156. Doulgeraki,A.andG–JNychas(2013)Monitoringthesuccessionofthebiotaofaselectivegrowthmediumforpseudomonadswithdifferentapproaches.FoodMicrobiology34,62-69

157. Boziaris,I.S,A.Stamatiou,K.andG-JE.Nychas(2012)MicrobiologicalaspectsandshelflifeofprocessedseafoodproductsInternationalJournalFoodScience&Technology93,1184

158. Doulgeraki,A.I.,Paraskevopoulos,N.,Nychas,G-J.E.,Panagou,E.Z.(2013)AninvitrostudyofLactobacillusplantarumstrainsforthepresenceofplantaricingenesandtheirpotentialcontrolofthetableolivemicrobiotaAntonievanLeeuwenhoek,103,821-832

159. DissingB.S.,O.Papadopoulou,C.Tassou,B.K.Ersbøll,J.M.Carstensen,E.Z.Panagou,G-J.Nychas(2013).Usingmultispectralimagingforspoilagedetectionofporkmeat.FoodandBioprocessTechnology6,2268-2279

160. Giaouris,E.,Chorianopoulos,N.,Doulgeraki,A.,Nychas,G-J.,(2013)Co-culturewithListeriamonocytogeneswithinadual-speciesbiofilmcommunitystronglyincreasesresistanceofPseudomonasputidatobenzalkoniumchloride.PLoSONE8,(10)e77276

161. Blana,V.,Grounda,A.,Tassou,C.,Nychas,G-J.,Panagou,E.,(2014)InoculatedfermentationofgreenoliveswithpotentialprobioticLactobacilluspentosusandLactobacillusplantarumstarterculturesisolatedfromindustriallyfermentedolives.FoodMicrobiology38,208-218

162. Giaouris,E.,Chorianopoulos,N.,Nychas,G-J.(2014)ImpactofacidadaptationonattachmentofListeriamonocytogenestostainlesssteelduringlongtermincubationunderlowormoderatetemperatureconditionsandonsubsequentrecalcitranceofattachedcellstolethalacidtreatments.Int.J.FoodMicrobiology171,1-7

163. Blana,V.&Nychas,G-J.E(2014)Presenceofquorumsensingsignalmoleculesinmincedbeefstoredundervarioustemperatureandpackagingconditions.InternationalJournalFoodMicrobiol.173,1-8

164. Panagou,E.,Papadopoulou,O.Carstensen,J.M;Nychas,G-J(2014)Potentialofmultispectralimagingtechnologyforrapidandnon-destructivedeterminationofthemicrobiologicalqualityofbeeffilletsduringaerobicstorageInternationalJournalofFoodMicrobiology174,1-11

165. Buncic,S.,Nychas,G-J.,LeeM.R.F.,Koutsoumanis,K.,Hébraud,M.,,Desvaux,M.,Chorianopoulos,N.,,Bolton,D.,Blagojevic,B.,Antic,D.(2014)Microbialpathogencontrolinthebeefchain:Recentresearchadvances.MeatScience97,288-297

166. Giaouris,E.,Heir,E.,Hébraud,M.,Chorianopoulos,N.,Langsrud,S.,Møretrø,T.,Habimana,O.,Desvaux,M.,Renier,S.,Nychas,G-J.,(2014)Attachmentandbiofilmformationbyfoodbornebacteriainmeatprocessingenvironments:Causes,implications,roleofbacterialinteractionsandcontrolbyalternativenovelmethodsMeatScience97,298-309

167. Kizis,D,Natskoulis,Π.,G-JE.NychasandE.Z.Panagou(2014)BiodiversityandITS-RFLPcharacterisationofAspergillussectionNigriisolatesingrapesfromfourtraditionalgrape-producingareasinGreece.PLoSONE9(4):e93923,DOI:10.1371/journal.pone.0093923

168. Argyri,A.,Panagou,EZ,NychasG-JandTassouC(2014)"Non-thermalpasteurizationoffermentedgreentableolivesbymeansofhighhydrostaticpressureprocessing".BioMedResearchInternationalV.2014,ArticleID515623,9pages

169. Giaouris,E.,Chorianopoulos,N.,andNychas,G-J.(2014)AcquiredacidadaptationofListeriamonocytogenesduringitsplanktonicgrowthenhancessubsequentsurvivalofitssessilepopulationtodisinfectionwithnaturalorganiccompoundsFoodResearchInternational64,896-900

170. Argyri,A.A.,Mallouchos,A.,Panagou,E.Z.,andNychas,G-J.E.(2015)ThedynamicsoftheHS/SPME-GC/MSasa

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tooltoassessthespoilageofmincedbeefstoredunderdifferentpackagingandtemperatureconditions.InternationalJournalFoodMicrobiol193,51-58

171. Ropodi,R.I.,D.E.Pavlidis,F.Mohareb,E.Z.Panagou&G-J.E.Nychas(2015)MultispectralImageAnalysisapproachtodetectadulterationofbeefandporkinrawmeatsFoodResearchInternational67,12-18

172. Casaburi,A.,Piombino,P.,Nychas,G.-J,Villani,F.,Ercolini,D.(2015)BacterialpopulationsandthevolatilomeassociatedtomeatspoilageFoodMicrobiology45,83-102

173. Kogkaki,E.A.,Natskoulis,P.,Nychas,G-J.E.,&Panagou,E.Z.(2015)Effectofwateractivity,temperatureandmixedfungalsporeinteractionsofochratoxinA,productionbyAspergilluscarbonarius.JournalFoodProtection78,376

174. Ioannidis,A.,Kogkaki,E.A.,Natskoulis,P.I.,Nychas,G-J.,Panagou,E.Z(2015)Modellingtheinfluenceoftemperature,wateractivityandsodiummetabisulphiteonthegrowthandOTAproductionofAspergilluscarbonariusisolatedfromGreekwinegrapes.FoodMicrobiology49,12-22

175. Parlapani,F,Haroutounian,S.A.,Nychas,G-J.,andBoziaris,I.S.,(2015)MicrobiologicalspoilageandvolatilesproductionofguttedEuropeanseabassstoredunderairandcommercialmodifiedatmospherepackageat2oC.,FoodMicrobiology50,44-53

176. Mohareb,F.,Iriondoa,M.,Doulgeraki,A.I,VanHoekc,A.,Aarts,H.,Cauchia,M,andNychas,G-J(2015)IdentificationofmeatspoilagegenebiomarkersinPs.putidausinggeneprofiling,FoodControl57,152-160

177. Tryfinopoulou,P.,Kizis,D.,Nychas,G-J.,andPanagou,E.Z.,(2015)QuantificationofAspergilluscarbonariusingrapesoftheGreekvarietySavatiano,usingaRealTimePCRassay.FoodMicrobiology51,139

178. Kizis,D,Nychas,G-J.E.,andPanagou,E.Z(2015)RealTimePCRassayforquantificationofAspergilluscarbonariusingrapes.JournalofFoodProtection78,2240-2246

179. GiaourisE.D.,Heir,E.,Desvaux,M.,Hébraud,M.,Møretrø,T.,Langsrud,S.,Doulgeraki,A.,Nychas,G-J.,E,Kacániová,M.Czaczyk,K.,Ölmez,H.,andSimões,M.,(2015)Intra-andinter-speciesinteractionswithinbiofilmsofimportantfoodbornebacterialpathogens:underlyingmechanismsandimpact.FrontiersinMicrobiologydoi:10.3389/fmicb.2015.00841

180. Tsakanikas,P.,Pavlidis,D.,&Nychas,G-J.E(2015)“HighThroughputMultispectralImageProcessingwithapplicationsinFoodScience”.PLoS,10(10)DOI10.1371/journal.pone.e0140122

181. Blana,V.,Lianou,A.,Nychas,G-J(2015)AssessmentoftheeffectofaSalmonellaentericaser.Typhimuriumculturesupernatantonthesingle-celllagtimeoffoodbornepathogens,Int.J.FoodMicrobiol215,143-148

182. Doulgeraki,A.I.,Papaioannou,M.,Nychas,G-J.E.,(2016)TargetedgeneexpressionstudyofSalmonellaentericaduringbiofilmformationonrocketleavesLWT-FoodScienceandTechnology65,254-260

183. Lytou,A.,Panagou,E.Z.,.Nychas,G-J.E.,(2016)Developmentofapredictivemodelforthegrowthkineticsofaerobicmicrobialpopulationonpomegranatemarinatedchickenbreastfilletsunderisothermalanddynamictemperatureconditions.FoodMicrobiology,Volume55,25-31

184. Grounta,A.,Doulgeraki,A.I.,Nychas,G-J.E.,Panagou(2016)BiofilmformationonConservoleanaturalblackolivesduringsingleandcombinedinoculationwithafunctionalLactobacilluspentosusstarterculture.FoodMicrobiology,56,35-44

185. Poimenidou,S.V.,Bikouli,V.C.,Gardeli,C.,Mitsi,C.,Tarantilis,P.A,Nychas,G-J.E,Skandamis,P.N.,(2016)EffectofsingleorcombinedchemicalandnaturalantimicrobialinterventionsonEscherichiacoliO157:H7,totalmicrobiotaandcolorofpackagedspinachandlettuce.InternationalJournalofFoodMicrobiology,220,6-18,

186. Ropodi,A,E.Z.PanagouandG.-J.E.Nychas(2016)DataminingderivedfromFoodanalysesusingnon-invasive/non-destructiveanalyticaltechniques;DeterminationofFoodauthenticity,quality&safetyintandemwithComputerScienceDisciplines,TrendsinFoodScience&Technology50,11-25

187. Mohareb,F.,Papadopoulou,O.,Panagou,E.,Nychas,G-J.E.,Bessant,C.,(2016)Ensemble-basedsupportvectormachineclassifiersasanefficienttoolforqualityassessmentofbeeffilletsfromelectronicnosedata.AnalyticalMethods8,3711-3721

188. Gkana,E.,Lianou,A.,andNychas,G-J.E.,(2016)TransferofSalmonellaentericaser.Typhimuriumfrombeeftotomatothroughkitchenequipmentandtheefficacyofintermediatecleaningprocedures.JournalofFoodProtection79,1252-1258

189. Nychas,G-J.E,Panagou,E.Z.&Mohareb,F.(2016)"NovelApproachesforFoodSafetyManagementandCommunication"CurrentOpinioninFoodScience12,13-20.

190. Tsakanikas,P.,Pavlidis,D.,Panagou,E.ZandNychasG-J(2016)Exploitingmultispectralimagingfornon-invasivecontaminationassessmentandmappingofmeatsamples”.Talanta161,606-614

191. Karampoula,F,Giaouris,E,JulienDeschamps,J.,Doulgeraki,A.,Nychas,G-JandDubois-BrissonnetF(2016)"HydrosolofThymbracapitataisahighlyefficientbiocideagainstbiofilmsofSalmonellaTyphimurium:real-timevisualizationofbacterialinactivationbyCLSM"AppliedandEnvironmentlaMicorbiology82,5309-5319

192. Grounta,A.,Harizanis,P.,Mylonakis,E.,Nychas,G-J.,Panagou,E.Z.(2016)Investigatingtheeffectofdifferent

19

treatmentswithlacticacidbacteriaonthefateofListeriamonocytogenesandStaphylococcusaureusinfectioninGalleriamellonella.PLoSONE11(9):e0161263.doi:10.1371/journal.pone.0161263

193. Poimenidou,S.,Chrysadakou,M-E.,Tzakoniati,A.,Bikouli,V.,Nychas,G-J,Skandamis,P.N.,(2016)VariabilityofListeriamonocytogenesstrainsinbiofilmformationonstainlesssteelandpolystyrenematerialsandresistancetoperaceticacidandquaternaryammoniumcompounds.Int.JFoodMicrobiol237,164-171

194. Poimenidou,S.,DanaeChatzithoma,D.,Nychas,G-J;Skandamis,P.N.,(2016)AdaptiveresponseofListeriamonocytogenestoheat,salinityandlowpH,afterhabituationoncherrytomatoandlettuceleaves".PLoSOne,DOI:10.1371/journal.pone.0165746

195. Paramithiotis,S,AgapiI.Doulgeraki,A.,Vrelli,A.,Nychas,G-J.,Drosinos,E.H(2016)Evolutionofthemicrobialcommunityduringtraditionalfermentationofglobeartichokeimmatureinflorescence.InternationalJournalofClinical&MedicalMicrobiology1:117https://doi.org/10.15344/2456-4028/2016/117

196. Azeredo,J.NunoF.Azevedo,Briandet,R.,Cerca,N.,Coenye,T.,Costa,A-R,Desvaux,M.,GiovanniDiBonaventura,Hébraud,M.,Jaglič,Z.,Kačániová,M.,Knøchel,S.,Lourenço,A.,Mergulhão,F.,Meyer,R-L.,Nychas,G.,Simões,M.,Tresse,O.,andSternberg,C.,(2017).Criticalreviewonbiofilmmethods.CriticalReviewsinMicrobiology,43,313-351DOI:10.1080/1040841X.2016.1208146

197. Doulgeraki,A.,PierluigiDiCiccio,P.,Ianieri,A.,Nychas,G-J.E.,(2017)MethicillinResistantfood-relatedStaphylococcusaureus:Areviewofcurrentknowledgeandbiofilmformationforfuturestudiesandapplications.ReseachinMicrobiology168,1-15

198. Ropodi,A.I.,Panagou,E.Z.,andNychas,G-J.,E(2017)MultispectralImaging(MSI);aPromisingMethodfortheDetectionofMincedBeefAdulterationwithHorsemeat.FoodControl73,57-63

199. Gkana,E.,Chorianopoulos,N.,Grounta,A.,Koutsoumanis,K.,Nychas,G-J.E(2017)Effectofinoculumsize,bacterialspecies,typeofsurfacesandcontacttimetothetransferoffoodbornepathogensfrominoculatedtonon-inoculatedbeeffilletsviafoodprocessingsurfaces.FoodMicrobiology62,51-57

200. Gkana,Ε.,Giaouris,Ε.,Doulgeraki,Α.,Kathariou,S.,Nychas,G-J.,E.,(2017)BiofilmformationbySalmonellaTyphimuriumandStaphylococcusaureusonstainlesssteelundereithermono-ordual-speciesmulti-strainconditionsandresistanceofsessilecommunitiestosub-lethalchemicaldisinfection.FoodControl73,838-846

201. Lianou,A.,Nychas,G-J.,andKoutsoumanis,K.P,(2017)VariabilityintheadaptiveacidtoleranceresponsephenotypeofSalmonellaentericastrains.FoodMicorbiology62,99-105

202. Lappa,I.K,Simini,E.,Nychas,G-JPanagou,E.Zl.(2017)InvitroevaluationofessentialoilsagainstAspergilluscarbonariusisolatesandtheireffectsonochratoxinArelatedgeneexpressioninsyntheticgrapemedium.FoodControl73,71-80

203. Gkana,E.,Doulgeraki,A.,andNychas,G-J(2017).Survival and transfer efficacy of mixed strain Salmonella enterica ser. Typhimurium from beef burgers to abiotic surfaces and determination of individual strain contribution. Meat Science 130,58-63

204. Lytou,A.Panagou,E.,&Nychas,G-J.(2017)EffectofdifferentmarinatingconditionsontheevolutionofspoilagemicrobiotaandmetabolomicprofileofchickenbreastfilletsFoodMicrobiology66,141-149

205. Doulgeraki,A.,Efthimiou,G.,Paramithiotis,S.,Pappas,K.M.,Typas,M.A.,Nychas,G-J(2017)Effectofrocket(Erucasativa)extractonMRSAgrowthandproteome:metabolicadjustmentsinplant-basedmedia.FroniersinMicrobiology8,(May)782https://doi.org/10.3389/fmicb.2017.00782

206. Gkana,E.,Doulgeraki,A.,Chorianopoulos,N.G.,Nychas,G-J.E.,(2017)Anti-adhesionandAnti-biofilmPotentialofOrganosilaneNanoparticlesagainstFoodbornePathogens.FrontiersinMicrobiology,8(July),1295https://doi.org/10.3389/fmicb.2017.01295

207. Estelles-Lopez,L.,Ropodi,A.,Pavlidis,D.,Fotopoulou,J.,Gkousari,C.,Peyrodie,A.,Panagou,E.,Nychas,G-J.,Mohareb,F.(2017)Anautomatedrankingplatformformachinelearningregressionmodelsformeatspoilagepredictionusingmulti-spectralimagingandmetabolicprofiling.FoodResearchInternational,99,206-215

208. Pavli,F.,Kovaiou,I.,Apostolakopoulou,G.,Kapetanakou,A.,Skandamis,P.,Nychas,G-J,Tassou,C.,Chorianopoulos,N.,(2017)Alginate-BasedEdibleFilmsDeliveringProbioticBacteriatoSlicedHamPretreatedwithHighPressureProcessing.Int.J.MolecularSciences18,1867doi:10.3390/ijms18091867

209. Bonatsou,S.,ChrysoulaC.Tassou,C.C.,Panagou,E.Z.,NychasG-JE.,(2017)TableOliveFermentationUsingStarterCultureswithMultifunctionalPotential.Microorganisms2017,5,30;doi:10.3390/microorganisms5020030

210. denBesten,H.M.W.,Amézquit,A.,Bover-Cid,S.,Dagnas,S.,Ellouze,M.,Guillou,S.,Nychas,G.,O'Mahony,C.,Pérez-Rodriguezi,F.,Membré,J-M.,(2018)Nextgenerationofmicrobiologicalriskassessment:PotentialofomicsdataforexposureassessmentInt.J.FoodMicrobiologyhttp://dx.doi.org/10.1016/j.ijfoodmicro.2017.10.006

211. Ropodi,A.,Panagou,E.Z.,Nychas,G-J.(2018)Rapiddetectionoffrozen-then-thawedmincedbeefusingmultispectralimagingandFouriertransforminfraredspectroscopyMeatScience135,142-147

212. Lianou,A.,Malavazos,C.,Triantafyllou,I.,Nychas,G-J.,&Panagou,E.Z,(2018)RapidAssessmentoftheMicrobiologicalQualityofPasteurizedVanillaCreambyMeansofFourierTransformInfraredSpectroscopyin

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TandemwithSupportVectorMachineAnalysisFoodAnalyticalChem11,pp.840-847https://doi.org/10.1007/s12161-017-1063-3

213. Liakou,V.,Pateraki,C.,Palaiogeorgou,A.-M.,Kopsahelis,N.,MachadodeCastro,M,GuimaraesFreireD.M.,Nychas,G-J,Papanikolaou,S.,Koutinas,A.2018Valorisationoffruitandvegetablewastefromopenmarketsfortheproductionof2,3-butanediol.FoodandBioproductsProcessing108,pp.27-36

214. Lytou,A.,Nychas,G-J.,&PanagouE.,(2018)Effectofpomegranatebasedmarinadesonthemicrobiological,chemicalandsensoryqualityofchickenmeat:ametabolomicsapproach.Int.J.FoodMicrobiol267,42-53

215. Pavli,F.,Tassou,C.,Nychas,G.-J.E.,Chorianopoulos,N.(2018)ProbioticIncorporationinEdibleFilsmandcoatngs:BioactivesolutionforfunctionalFoods.Int.J.MolecularSciences2018,19,150;doi:10.3390/ijms19010150

216. Liakou,V.,Pateraki,C.,Palaiogeorgou,A-M.,Kopsahelis,N.,MachadodeCastro,A.,MariaGuimarães,D.,Freire,Nychas,G-J.,E.,Papanikolaou,S.,Koutinas,A.,(2018)Valorisationoffruitandvegetablewastefromopenmarketsfortheproductionof2,3-butanediol.FoodandBioproductsProcessing,108,27-36

217. Lianou,A.,Moschonas,G.,Nychas,G-J.E.,Panagou,E.Z(2018)GrowthofListeriamonocytogenesinpasteurizedvanillacreampuddingasaffectedbystoragetemperatureandthepresenceofcinnamonextract.FoodRes.Intern.(ONLINEhttps://doi.org/10.1016/j.foodres.2017.11.027)

218. Pavli,F.,Argyri,A.A.,Nychas,G.-J.E.,Tassou,C.,Chorianopoulos,N.(2018)UseofFourierTransformInfraredSpectroscopyformonitoringtheshelflifeofhamslicespackedwithprobioticsupplementedediblefilmsaftertreatmentwithHighPressureProcessing.FoodResearchInter(ONLINEhttps://doi.org/10.1016/j.foodres.2017.12.064

219. Gkana,E.,Nychas,G-JE.(2018)Consumerfoodsafetyperceptionsandself-reportedpracticesinGreece.Int.J.Cons.Studies42,27-34(onlineDOI:10.1111/ijcs.12391)

InvitedSpeaker220. Nychas,G-J.(2011)AssessmentofbeefspoilageusingHS/SPME-GC/MS.MaxRubnerConferenceonFood

Metabolomics(9-13/10/2011)Karlsruhe,Germany221. Nychas,G-.J.(2012)MicrobialMetabolomicsintheServiceofQuantitativeFoodMicrobiology.InMetabomeeting

2012,atManchster,TheManchesterConferenceCentre,Sept2012222. Nychas,G-J.(2012)MetabolomicsaspotentialtoolsforQuantitativeMetabolomicsWorkshop,AthensNovember

2012(http://www.metabolomicsworkshop2012.com/)223. NychasG-J.(2013)RoleofMicrobialInteractionsinFormationandEliminationofBiofilmsFormedbyFoodborne

Bacteria.InBiofilms:LatestInsightsinBiofilmFormation,ResistanceandEfficientRemovalEUROPEANSYMPOSIUMONFOODSAFETY,15-17MAY2013,MARSEILLE,FRANCEOrganizedbytheINTERNATIONALASSOCIATIONFORFOODPROTECTION(IAFP)

224. Nychas,G-J.(2013)FoodSpoilage(indicativetitle)InMicrobialSpoilersinFood–1stto4thofJuly2013,Quimper,France(http://www.spoilers2013.com/)

225. Nychas,G-J&Panagou,E.(2013)Assessmentofmeatspoilageregardlessofstorageconditions,featuringvibrationalspectroscopyandbioinformatics,CampdenBRI,UK,26-27/11/13

226. NychasG-J&PanagouE.,(2015)Microbiologicalspoilageoffoods;quantitativedetermination.6thNationalConferencehttp://mikrobiokosmos6.aua.gr/en/node/12

227. Nychas,G-J(2015)toOrganizeaWorkshopon«UseofnoninvasivetoolsintandemwithbioinformaticsfortheimplementationofProcessAnalyticalTechnologyinFoodIndustry»IAFP,Cardiff,UKhttps://www.foodprotection.org/europeansymposium/programs-and-activities/program/

InGreekScientificJournals228. NychasG-J.E&SamarasF.1987.RateofproteolysisinGreekpasteurizedmilkduringstorage(3-4oC).GreekJournalofDairyScienceandTechnology4,(1),13-23

229. NychasG-J.E&Arkoudelos1991.TheeffectofBrochothrixthermospactainmincedmeatpreservation.AgriculturalResearch;15,103-115

230. NychasG-J.E&Arkoudelos(1991)EffectofCO2forthepreservationofmincedmeatPartIMicrobiologicalchangesAgriculturalResearch15,515-219

231. NychasG-J.E&Arkoudelos(1991)EffectofCO2forthepreservationofmincedmeatPartIIPhysicochemicalchangesAgriculturalResearch15,531-545

232. Katsampoxakis,K.,Drosinos,E.,Mallidis,K.,Nychas,G-J,E.,Balatsouras,G.&Kakiomenou,N.(1991)Studyofthe

21

fermentation-preservationofgreenpepperwiththeadditionofcitricacid,benzoicandSO2.AgriculturalResearch15,499-514

233. Katsampoxakis,K.,Mallidis,K.,Nychas,G-J,&Kakiomenou,N.(1991)EffectofNaClonthefermentationofgreenpepperandtheadditionofSO2intheorganolepticcharacteristicsofthisproductduringstorageAgriculturalResearch15,713

InBookChapters(invitedarticles)

234. NychasG.J.E(1994)"ModifiedAtmospherePackagingofMeats"In:MinimalProcessingofFoodsandProcessoptimization,AnInterface.pp.417-436EdsR.P.Singh,F.A.ROliveira,CRCPress,London

235. NychasG.J.E(1995)Chapter4;NaturalAntimicrobialsfromplants.In:NewMethodsofFoodPreservation,EdG.W.Gould,pp.58-89,BlackieAcademic

236. Nychas,G.J.E,Drosinos,E.&Board,R.G(1998)Chapter9;Chemicalchangesinstoredmeat-InTheMicrobiologyofMeatandPoultry(edsR.GBoard&A.RDavies)Chapman&Hall,pp.288-326

237. Nychas,G.J.E&Tassou,C.C(2000)Preservatives:TraditionalPreservatives-oilsandspicespp.1717-1722In;EncyclopaediaofFoodMicrobiology(EdsR.Robinson,C.BattandP.Patel)AcademicPress,London

238. Nychas,G.J.E,&Drosinos,E.(2000)Meatandpoultryspoilagepp.1253-1259In;EncyclopaediaofFoodMicrobiology(EdsR.Robinson,C.BattandP.Patel)AcademicPress,London

239. Nychas,G-J.E,Tassou,C.C&Skandamis,P.,(2003)Chapter9Antimicrobialsfromherbsandspices(edsRoller,S.)in“Naturalantimicrobialsfortheminimalprocessingoffoods”WoodheadPublisherspp.176-200

240. Tassou,C.C,Skandamis,P.,&Nychas,G-J.E(2004)Chapter3;Applicationoftheessentialoilsinthefoodindustry(edsK.V.Peter.)in“HandbookofherbsandspicesVolume2,”WoodheadPublisherspp.22-40

241. Skandamis,P.,&Nychas,G-J.E.(2005)Chapter22Freshmeatspoilageandmodifiedatmospherepackaging(MAP)InImprovingthesafetyoffreshmeatEdJ.SofosWoodheadPublisherspp.461-502

242. Skandamis,P.N.,Tsigarida,E.T.&Nychas,G-J.E.,(2005)Modifiedatmospherepackaging(MAP)andthesafetyofpoultrymeatpp.486-523InEdG.MeadWoodheadPublishers,CRC,NY

243. Gianakourou,NychasG-J.E,Taoukis,P(2005)MonitoringandControloftheColdChain.In"HandbookofFrozenFoodprocessingandPackaging"(edDa-WenSun)MarcelDekkerInc.USApp.279-310

244. Nychas,G-J.E.,Marshall,D.,andSofos,J.(2007)Chapter6;MeatPoultryandSeafoodInFoodMicrobiologyFundamentalsandFrontiers3rdEdition,EdsDoyle,BeuchatandMontvilleASMPresspp.105-140

245. SkandamisP.andNychasG-J.E(2007)Chapter42Pathogens:risksandcontrolInHandbookofFermentedMeatandPoultry(theWork)EdsFidelToldra,Wai-KitNip,JosephG.Sebranek,LouiseH.Stahnke,Expedito-TadeuF.SilveiraandRégineTalon(AssociateEditor)andY.H.Huipp.427-454

246. Chorianopoulos,N.,Skandamis,P.,Nychas,G-J.E,&Xaroutounian,S.A.,(2008)Chapter5EssentialOilsasNaturalPreservativesinFoodPreparationsInMicrobialimplicationforsafeandQualitativeFoodProductsEds.PsarianosKourkoutas,ResearchSignpost,Kerala,India

247. Nisiotou,A,Spyropoulos,A.E&Nychas,G-J.E.(2008)Chapter6RecentadvancesinthedescriptionofyeastcommunitiesingrapeandmustecosystemsInMicrobialimplicationforsafeandQualitativeFoodProductsEds.PsarianosKourkoutas,ResearchSignpost,Kerala,India

248. Mataragas,M,Kagli,D.,andNychas,G-J.E(2008)Chapter34.Microbialfood-bornepathogensIn:HandbookofMuscleFoodsAnalysis(edsNollet&Toldra)pp.611-646

249. Drosinos,E.andNychas,G-J.(2008)–Chapter29;DetectionFishSpoilageHandbookofMuscleFoodsAnalysis(edsNollet&Toldra),pp.537

250. Koutsoumanis,K.,Tassou,C.C.&NychasG-J.E.(2008)Chapter17Biogenicamines.InJunejaandSofosinPathogensandToxinsinFoods:ChallengesandInterventions

251. Tassou,C.C.,Panagou,P.Z.,andNychasG-J(2009)Chapter44;Microbialcolonizationofnaturallyfermented;In:Preedy,V.R.andRoss,R.(eds.),OlivesandOliveOilinHealthandDiseasePrevention.AcademicPress,Oxford,pp.397-406.

252. Gounadaki,A.,Skandamis,P.,&G-JNychas(2009)FermentedMeatsInMeatHandbook-Fishandoils.pp.129-155PublishersLeatherheadPublishing,andRoyalSocietyofChemistryThomasGrahamHouse,SciencePark,MiltonRoad,Cambridge,CB40WF,U

253. Skandamis,P.Nychas,G-J&Sofos,J.(2010)Chapter3–Meatdecontamination.InHandbookofMeatProcessing,Wiley-Blackwell,Ames,IowaFidelToldrá,(Ed)pp.43-85

254. Paramithiotis,S.,Drosinos,E.,Sofos,J.,Nychas,G-J.,(2010)Chapter9Fermentation:Microbiologyandbiochemistry;HandbookofMeatProcessing;FidelToldráEDITOR,JohnWiley&Sons,Inc.,Publicationpp.185-198

255. Paramithiotis,S.,Skandamis,P.,Nychas,G-J(2009)Chapter3InsightsinfreshmeatspoilageInFoodSafetyofMeatandProceedmeatEdtToldraF.pp.55-82InSafetyofmeatandprocessedMeatedToldra,SpringerPubl.

22

256. Nychas,G-J.E.,andSofos,J.(2009)Chapter4Pathogensinvegetablesandfruits:RisksandcontrolInSurvivalandControlofPathogensinFreshCutVegetables,2009:77-110,Eds:G.SpanoandG.Colelli

257. NychasG-JE.andE.Panagou(2011)Chapter1Microbiologicalspoilageoffoodsandbeverages–InFoodandbeveragestabilityandshelf-lifeEdsDavidKilcast,Consultant,andPersisSubramaniamWoodheadPublishingLimited,pp.3-28

258. Kodogiannis,V.S.,Amina,M.,Lygouras,J.N.,Nychas,G-J.E.(2011)Applicationofwaveletneuralnetworksasanon-linearmodellingtechniqueinfoodmicrobiology(2011)AnimalFeed:Types,NutritionandSafety,pp.127-154.

259. Argyri,A.A.,EfstathiosZ.Panagou,andG-JE.Nychas(2012)Chapter12Advancesintraditional,vacuumandmodifiedatmospherepackaging(MAP)packagingoffreshandprocessedpoultryInMeat,poultryandseafoodpackagingEdJoeKerry,WoodheadPublishingLimitedpp.205-247DOI:10.1533/9780857095718.2.205

260. Panagou,P.Z.,G-JE.Nychas,andJ.N.Sofos(2011)FoodsafetychallengesassociatedwithtraditionalGreekfoods.Wiley-BlackwellPublishers(inpress)

261. Tassou,C.C.,Skandamis,P.N.,Chorianopoulos,N.G&Nychas,G-J.E.,(2012)Herbs,spicesandtheiractivecomponentsasnaturalantimicrobialsinfoodsInHandbookofHerbsandSpicesVol.II(2e)HandbookofHerbsandSpices:SecondEdition,2,pp.17-50DOI:10.1533/9780857095688.17

262. Giaouris,E.,Chorianopoulos,N.,Skandamis,P.,andNychas,G-J.,(2012)AttachmentandbiofilmformationbySalmonellainfoodprocessingenvironments,pp.157-180

263. Chorianopoulos,N.G.,Tassou,C.C,Skandamis,P.N.,&Nychas,G.-J.E.(2012)Chapter13EssentialoilsasnaturaladditivesforthepreservationofmeatInNOVApublishers:EssentialOilsasNaturalFoodAdditives.Composition,applications,antioxidantandantimicrobialpropertiespp.321-336NovaSci.Publishers,ISBN:978-1-62100-241-3

264. Nychas,G-J.,Drosinos,E.H&Paramithiotis,S.(2012)Chapter35;EcosystemofGrekspontaneouslyFermentedsausagesInHandBookofAnimal–BasedFermentedFodandBeverageTechnologypp.611

265. Sofos,J.N.,Flick,G.,Nychas,G.J.,O'Bryan,C.A.,Ricke,S.C.,Crandall,P.G.(2013)FoodMicrobiology:FundamentalsandFrontiers,pp.111-167.AmericanSocietyforMicrobiology,Washington,D.C.,USA,(Chapter6),M.P.Doyle,R.L.Buchanan(Eds.),fourthed.

266. Nychas,G.-J.E.&C.C.Tassou(2014)PRESERVATIVES|TraditionalPreservatives–OilsandSpicesEncyclopediaofFoodMicrobiology(SecondEdition),EdCarlBatt,Pages113-118

267. Nychas,G-J&E.H.Drosinos(2014)MEATANDPOULTRY|SpoilageofMeatEncyclopediaofFoodMicrobiology(SecondEdition),2014,Pages514-519(EdCarlBatt),

268. SkandamisP.andNychasG-J.E(2014)ChapterAAPathogens:risksandcontrolInHandbookofFermentedMeatandPoultry(theWork)EdsFidelToldra,Wai-KitNip,JosephG.Sebranek,LouiseH.Stahnke,Expedito-TadeuF.SilveiraandRTalon(AssociateEditor)&Y.H.Hui2ndEditionpp389-412

269. Blana,V.,&Nychas,G(2014)Chapter1Microbiologicalriskassessmentofraw,freshproduceInCRCPress/Taylor&FrancisGroupISBN:9781466593060-“MicrobialFoodSafetyandPreservationTechniques”Editors:VRavishankarRaiandAJamunaBai(UniversityofMysore,Mysore,India)

270. Doulgeraki,Α.,EPanagou&G-JNychas(2016)Chapter10Rapidmethodsformicrobialanalysisofmeatandmeatproducts(pp.321-344)InE.Cummins&J.Lyng(Eds.),EmergingTechnologiesinMeatProcessing,Wiley,ISBN:978-1-118-35068-3

271. Blana,V.A.,Lianou,A.,&Nychas,G-J(2017)Chapter32QuorumSensingandMicrobailecologyofFoodsInQuantitativeMicrobiologyinFoodProcesing:ModellingthemicorobialecologyEd.A.DeSouzaSant’Ana.Pp.616-632

272. Argyri,A.A.,Panagou,E.Z.,&Nychas,G-J.E.,(2016)Chapter14;MonitoingMicrobialspoilageoffoodsbyvibrationalspectroscopy(FT-IR&Raman)InNovelFoodPreservationandMicrobilaAssessmenttechniquesEd.I.Boziarispp.386-433

273. A.Lianou,E.Z.Panagou,G.-J.E.Nychas(2016)MicrobiologicalSpoilageofFoodsandBeveragesInTheStabilityandShlefLifeofFood2ndEditionEd.P.Subramaniam,ELSEVIER(WoodheadPublishing)pp.3-42

274. AlexandraLianou,EfstathiosZ.Panagou,George-JohnE.Nychas(2017)Chapter17-MeatSafety—IFoodbornePathogensandOtherBiologicalIssuesLawrie´sMeatScience(EightEdition),2017,Pages521-552

Proceedings(withreviewers)

International275. A.Kakouri,Drosinos,El.&NychasG.J.E(1995)StorageofMediterraneanfreshfish(Boopsboops,andSparusaurata)undermodifiedatmospheresorvacuumat3and10°CIn:DevelopmentinFoodScience38;SeafoodfromproducertoConsumer,IntegratedApproachtoQuality.Eds.J.B.Luten,T.BorresenandJ.Oehlenschlager.Amsterdam,Elsevierpp.171-178

276. Taoukis,P.S.,Koutsoumanis,K.&NychasG-J.E(1997)Modellingofspoilagemicrofloraofboque(Boopsboops)as

23

abasisforchilleddistributionmonitoringwithtime-temperatureindicators.ProceedingsoftheInternationalConferences“Predictivemicrobiologyappliedtochilledfoodpreservation”16-18June,1997Quimper,France,pp.316-326

277. Taoukis,P.,Koutsoumanis,K.,K.Lambropoulou,&Nychas,G-J.E.,(1997)ModellingBrochothrixthermosphactaasspoilagepredictoroftsipourafish:effectofgrowthparametersinmodelbroth,fishjuiceandfishtissue,ProceedingsoftheInternationalConferenceheldinBudapest“FoodQuality”25-28August1996;COSTACTION914ProceedingsonPredictivemodelingofmicrobialgrowthandsurvivalinfoodspp.197-203

278. Koutsoumanis,K.,Taoukis,P.S.,C.Tassou,C.CandNychasG-J.E(1997)PredictivemodellingofthegrowthofSalmonellaenteritidis;theeffectoftemperatureinitailpHandoleuropeinconcentration.ProceedingsoftheInternationalConferences“Predictivemicrobiologyappliedtochilledfoodpreservation”16-18June,1997QuimperFrance,pp.113-119

279. Koutsoumanis,K.,Lampropoulou,K.,Taoukis,P.,NychasG-J.E(1998)Modellingtheeffectoforegano(Origanumvulgare)essentialoilonthedeathsurvivalofSalmonellaenteritidisinhomemadetaramasalad.InInternationalSymposiumWageningen,29/11-2/121998“ApplicationsofModellingasaninnovativetechnologyinAgri-FoodChain”pp.171-178.

280. Koutsoumanis,K.,Taoukis,P.,Drosinos,E.H.,andNychas,G-J.E.(1998)LacticacidbacteriaandBrochothrixthermosphacta-thedominantspoilagemicrofloraofMediterraneanseafishstoredundermodifiedatmospherepackagingconditions.InProceedingsoftheFinalMeetingoftheconcertedaction-EvaluationofFishFreshnessMethodstodeterminethefreshnessoffishinresearchandindustry(edsOlafsdottir,G.,Luten,J.,Dalgaard,P.,Careche,M.,Verrez-Begnis,E.,Martinsdottir,E.,Heia,K.).InternationalInstituteofRefrigerationpp.158-165K.

281. Koutsoumanis,M.Giannakourou,P.S.Taoukis,andG.J.E.Nychas(2000)ApplicationofSLDs(ShelflifeDecisionsystem)tomarineculturedfishquality.Louven,Belgium,2000Sept.3rdInternationalConferenceonPredictiveMicrobiology(extendedabstract)

282. Giannakourou,P.,K.Koutsoumanis,G.J.E.NychasandP.S.Taoukis(2000)Predictivemodellingasthebasisfordevelopmentofanintelligentshelflifedecisionsystem(SLDS)forchillchainoptimisationLouven,Belgium,2000Sept.3rdInternationalConferenceonPredictiveMicrobiology(extendedabstract)

283. Tryfinopoulou,P.,andNychas,G-J.E.(2001)MicrobialinteractionamongPseudomonassp.,ShewanellaputrefaciensandBrochothrixthermosphacta,infishmodelsystemstoredaerobicallyat5and10°CInMicrobiologiaBalkanica2001,2ndBalkan,ConfereneceofMicrobiology,Thessaloniki,November22-242001(extendedabstract)

284. Koutsoumanis,K.,andNychas,G-J.E(2001)PredictivemicrobiologyasmeantocontrolqualityoffishproductsInMicrobiologiaBalkanica2001,2ndBalkan,ConfereneceofMicrobiology,Thessaloniki,November22-242001(extendedabstract)

285. Koutsoumanis,K.,Taoukis,P.,&NychasG-J.E.(2003)Developmentofasafetymonitoringandassurancesystem(SMAS)forchilledfoodproductsInProceedingsof4thInternationalConferenceheldinQuimperFranceJune15-192003pp.244-246

286. Chorianopoulos,N.,Skandamis,P.N.,andNychas,G.J.E(2003)UseofpredictivemodelingtodescribethesurvivalofListeriamonocytogenesinfermentationofgreentableolivesInProceedingsof4thInternationalConferenceheldinQuimperFranceJune15-192003pp.188

287. Skandamis,P.N.,Chorianopoulos,N.Iliopoulos,V.,Tsigarida,E.andNychas,G-J.E.(2003)ModellingtheeffectoftemperatureandCO2packagingonspoilageoffreshmeatInProceedingsof4thInternationalConferenceheldinQuimperFranceJune15-192003p.153

288. Panagou,E.,Skandamis,P.N.andNychas,G-J.E(2003).AstudyonthekineticsofMonascusruber,aspoilagefungusoffermentedolivesInProceedingsof4thInternationalConferenceheldinQuimperFranceJune15-192003p.154

289. K.Koutsoumanis,P.S.TaoukisandG-J.E.Nychas(2003)ApplicationofaSafetyMonitoringandAssuranceSystem(SMAS)forminimizingtheriskoflisteriosisofcookedhamInJOURNALOFFOODPROT

290. Koutsoumanis,K.,P.S.TaoukisandG-J.E.Nychas(2003)ApplicationofaSafetyMonitoringandAssuranceSystem(SMAS)forminimizingtheriskoflisteriosisofcookedham

291. Varzakis,E.,P.N.Skandamis,andG.J.E.Nychas,(2003)ApplicabilityofImageAnalysisinModelingofBacterialGrowth

292. Panagou,E.Z,P.N.ScandamisandG-J.E.Nychas,(2003)TheUseofGradientPlatestoStudytheCombinedEffectofTemperature,pHandNaClConcentrationontheGrowthofMonascusrubervanTieghem,anAscomycetesFungusIsolatedfromGreenTableOlives–

293. Skandamis,P.NV.Iliopoulos,N.Chorianopoulos,E.Tsigarida,andG-J.E.Nychas,(2003)PredictiveModelingofSpoilageofFreshMeat:TheEffectofTemperatureandModifiedAtmospherePackaging

294. Skandamis–P.N.,Chorianopoulos,andG-J.E.Nychas,(2003)ADynamicModelforInactivationofListeriamonocytogenesduringFermentationofGreenTableOlives

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295. Taoukis,P.S.,K.Koutsoumanis,H.Domvridou,andG-J.ENychas(2003)FieldassessmentoftheapplicabilityofTimeTemperatureIntegrators(TTI)asqualitymonitorsofchilledfishInInstifoodtechn

296. Gounadaki,A.,K.Koutsoumanis,P.N.Skandamis,E.H.Drosinos,andG.-J.E.Nychas(2005)IncidencesofListeriamonocytogenesinEuropeanTraditionalsausages;acasestudyforRiskassessment(Spain)EFFoST2005INTRADFOOD2005–InnovationsinTraditionalFoodsPolytechnicalUniversityofValencia,SPAIN25–28October,2005

297. Nychas,G-J.,andSkandamisP.,(2006)Metabolomicsservingtheevaluationofspoilageofanimaloriginfood;FoodMicro2006ProceedingsBologna,Italy30/8to2/92006

298. Nychas,G-J.,PSkandamis,K.KoutsoumanisandJ.Baranyi(2006)EffectofQuorumSensinginbacterialgrowthrate;FoodMicro2006ProceedingsBologna,Italy30/8to2/92006

299. Stamatiou,A.P.,Koutsoumanis,K.,EH.DrosinosandG-JE.,Nychas(2006)Shelf-developedmodifiedatmospherepackaging:Usingmicrobialrespiratoryactivityforshelflifeextensionoffreshmeat;FoodMicro2006ProceedingsBologna,Italy30/8to2/92006

300. Koutsoumanis,K.,Angelidis,Ap.,&NychasG-J.(2006)AprobabilisticmodellingapproachforevaluatingthecomplianceofRTEfoodswithnewsafetycriteriaforL.monocytogenesInFoodMicro2006ProceedingsBologna,Italy30/8to2/92006

301. Skandamis,P.,Mataragkas,MandNychas,G-J(2007)QuantitativeEvaluationofSpoilageInProceedingsofthe5thIntConferencePredictiveModellinginFoods‘Fundamentals,StateofartandNewHorizons’Sept16-192007,AthensGreece,pp219-222

302. RossisJ-S,Skandamis,P.,&Nychas,G-J(2007)RiskAssessmentofSalmonellaspp.,incocoaproducts.InProceedingsofthe5thIntConferencePredictiveModellinginFoods‘Fundamentals,StateofartandNewHorizons’Sept16-192007,AthensGreece,pp281

303. P.N.Skandamis,S.Manios,A.Skiadaresis,K.Karavasilis,G.-J.E.Nychas,andE.H.DrosinosDevelopmentandfieldvalidationofashelf-lifemodelforemulsifiedGreekappetizersInProceedingsofthe5thIntConferencePredictiveModellinginFoods‘Fundamentals,StateofartandNewHorizons’Sept16-192007,AthensGreece,pp231-234

304. V.Stergiou,A.Lazaridou,M.Mataragas,G-J.NychasKatiki-AtraditionalGreeksoftcheese:ModellingsurvivalofListeriamonocytogenesduringstoragefrom5to20oC.InProceedingsofthe5thIntConferencePredictiveModellinginFoods‘Fundamentals,StateofartandNewHorizons’Sept16-192007,AthensGreece,pp119-122

305. DourouD.,StamatiouA.,KoutsoumanisΚ.,&NychasG-J.(2007)Effectoffoodstructure(typeofgrowth),compositionandmicrobialinteractiononthegrowthkineticsofL.monocytogenesInProceedingsofthe5thIntConferencePredictiveModellinginFoods‘Fundamentals,StateofartandNewHorizons’Sept16-192007,AthensGreece,pp95-98

306. Fasoulaki,N.,Panagou,E.,&NychasG-J.E.(2007)ApplicationofMathematicalModellinginMicrobiologicalSpoilageAnalysisandShelf-LifeDeterminationofPasteurizedCream.InProceedingsofthe5thIntConferencePredictiveModellinginFoods‘Fundamentals,StateofartandNewHorizons’Sept16-192007,AthensGreece,pp107-110

307. Dourou,D.,Michaelidis,C.,Stergiou,V.,Skandamis,P.,&NychasG-J.(2007)QuorumSensing–canbeavariableformodellingmicrobialbehaviour?InProceedingsofthe5thIntConferencePredictiveModellinginFoods‘Fundamentals,StateofartandNewHorizons’Sept16-192007,AthensGreece,pp371

308. P.N.Skandamis,A.GounadakiV.P.ValdramidisandG.-J.E.Nychas(2007)TowardsaunifiedapproachformodellingtheeffectofdifferentlevelsofosmoticstressonthesurvivalofListeriamonocytogenesInProceedingsofthe5thIntConferencePredictiveModellinginFoods‘Fundamentals,StateofartandNewHorizons’Sept16-192007,AthensGreece,pp59-62

309. Panagou,E.Z.,Tassou,C.C.,Saravanos,E.,&Nychas,G-J.E(2007)ApplicationofamultilayerperceptionneuralnetworktosimulatethegrowthoflacticacidbacteriastarterculturesinSpanish–stylegreenolivefermentationInProceedingsofthe5thIntConferencePredictiveModellinginFoods‘Fundamentals,StateofartandNewHorizons’Sept16-192007,AthensGreece,pp.487-490

310. Argyri,A.,F.Mohareb,E.Z.Panagou,Bessant,CandG.-J.E.Nychas(2009)AnartificialneuralnetworksapproachfortherapiddetectionofthemicrobialspoilageofbeeffilletsbasedonFourierTransformInfraredSpectroscopydata6ICPMF–Washington8-12Sept2009USA

311. ArgyriA.A.,PanagouE.,Jarvis,R.,Goodacre,R.,andNychasG-J.E.,(2009)Thepotentialofend-productsmetabolitesonpredictingtheselflifeofmincedbeefstoredunderaerobicandmodifiedatmospherewithorwithouttheeffectofessentialoils6ICPMF–Washington8-12Sept2009USA

312. E.Z.Panagou,S.Karathanassi,andG.-J.E.NychasDevelopmentofaproductspecificmodelforspoilageofpasteurizedfruitjuicesbySaccharomycescerevisiaeandvalidationunderdynamictemperatureconditions6ICPMF–Washington8-12Sept2009USA

313. E.Z.Panagou,S.Chelonas,I.Chatzipavlidis,andG.-J.E.Nychas(2009)Modellingtheeffectoftemperatureand

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wateractivityonthegrowthboundariesofByssochlamysfulva6ICPMF–Washington8-12Sept2009USA314. Panagou,E.Z.,Mataragkas,M.,Nychas,G-J.E.,andSkandamis,P.,(2009).RiskingMorebyModellingcocktailorstrain?6ICPMF–Washington8-12Sept2009USA

315. PinC,NGómez-ToméG.Barker,MoezSanaa,EmilieRieu,A.Maffre,P.Zangerl,M.W,A.Gounadaki,G-JNychas,P.Skandamis(2009)PredictingStaphylococcusaureusinthedairychain.6ICPMF–Washington8-12Sept2009USA

316. Manios,S.G.,S.A.Ketsatis,A.Psomas,G-JE.NychasandP.N.Skandamis(2009)Developmentandvalidationofatertiarysimulationmodelforpredictingthegrowthoflacticacidbacteriainacidpourableappetizers6ICPMF–Washington8-12Sept2009USA

Proceedingswithoutreviewers

317. Banks,J.G.,NychasG.J.E.,&Board,R.G.(1987)Sulphitepreservationofmeatproducts.In:PreservativesinthefoodPharmaceuticalandEnvironmentalIndustries,SocietyforAppliedBacteriology,TechnicalSeriesNo.22,EdsR.G.Board,M.C.Alwood&J.G.BanksLondonBlackwelScientificPublications.

318. Tassou,Ch.Ch.,&Nychas,G.J.E(1995).Theinhibitoryeffectoftheessentialoilsfrombasilandsageinbrothandinfoodmodelsystem;In:DevelopmentsinFoodScience37;FoodFlavors:Generation,AnalysisandProcessInfluenceEd.G.Charalambous,pp.1925-1936Elsevier,NY

319. Koutsoumanis,K.,C.Tassou&Nychas,G.J.E(1999)Theuseofimpedanceinpredictivemicrobiology,Bologna,Italy,COSTACTION914ProceedingsonPredictivemodellingofmicrobialgrowthandsurvivalinfoodspp.295-304

320. Koutsoumanis,K.,Stamatiou,A.,&Nychas,G-J.E(1999)Applicationofasystematicexperimentalprocedureforfishself-lifepredictionIn.29thWEFTAmeeting,10-14October,1999Thessaloniki,Greece

321. Skandamis,P.,C.C.Tassou,andNychas,G-J.,E,(1999)Potentialuseofessentialoilsasfoodpreservatives,In17thInternationalSymposiumoftheInternationalCommitteeonFoodMicrobiologyandHygiene(ICFMH),EdsA.C.J.Tuijtelaars,R.ASamson,F.M.Rombouts,S.Notermans,Veldhoven,TheNetherlands13-17September1999,pp.300-303

322. Polydera,A.,Skandamis,P.,Nychas,G-J.E.,andTaoukis,P.S,1999]MathematicalModellingofcombinedeffectoftemperatureandspecifichumectantsongrowthofEshcerichiacoliO157:H7.In17thInternationalSymposiumoftheInternationalCommitteeonFoodMicrobiologyandHygiene(ICFMH).EdsA.C.J.Tuijtelaars,R.ASamson,F.M.Rombouts,S.Notermans,Veldhoven,TheNetherlands13-17Sep.1999,pp.95-97

323. Koutsoumanis,K.,Stamatiou,A.,andNychas,G-J.E(1999)Kineticmodellingofmicrobialfishspoilage.In17thInternationalSymposiumoftheInternationalCommitteeonFoodMicrobiologyandHygiene(ICFMH),EdsA.C.J.Tuijtelaars,R.ASamson,F.M.Rombouts,S.Notermans,Veldhoven,TheNetherlands13-17September1999.,pp.923-928

324. Tsigarida,EandNychasG-J.E(1999).MicrobialandchemicalchangesofbeefinoculatedwithahomofermentativeLactobacillussp.Storedinairandmodifiedatmosphereat0,5and10°C.E.In17thInternationalSymposiumoftheInternationalCommitteeonFoodMicrobiologyandHygiene(ICFMH),EdsA.C.J.Tuijtelaars,R.ASamson,F.M.Rombouts,S.Notermans,Veldhoven,TheNetherlands13-17September1999,pp.325-328

325. Tryfinopoulou,PandNychas,G-J.E(1999)IsolationanddifferentiationofpseudomonadsstrainsfromMediterraneanfishSparusauratastoredinairandmodifiedatmosphereat0,10and20°C.In17thInternationalSymposiumoftheInternationalCommitteeonFoodMicrobiologyandHygiene(ICFMH),EdsA.C.J.Tuijtelaars,R.ASamson,F.M.Rombouts,S.Notermans,Veldhoven,TheNetherlands13-17September1999,pp203-204

326. Lambropoulou,K.,andNychas,G-J.E(1999).Productionofbiogenicaminesbyspecificspoilagebacteriaonsterilefishfilletsstoredaerobicallyorunderamodifiedatmosphereat0,10and15°C.In17thInternationalSymposiumoftheInternationalCommitteeonFoodMicrobiologyandHygiene(ICFMH),EdsA.C.J.Tuijtelaars,R.ASamson,F.M.Rombouts,S.NotermansVeldhoven,TheNetherlands13-17September1999,pp.188-191

327. Koutsoumanis,K.,Taoukis,P.,andNychas,G-J.E(1999)ValidationofalternativemodelsforfishspoilageCOSTACTION914ProceedingsonPredictivemodelingofmicrobialgrowthandsurvivalinfoodspp.348(abstract)

328. Tassou,C.C,Panagou,E.Z.,Katsaboxakis,K.Z&Nychas,G-J(1999)MicrobiologicalandphysicochemicalchangesduringthefermentationofGreeknaturallyripeblackolivesatdifferenttemperaturesPp.478-481”InternationalCongresson“ImprovedTraditionalFoodsforthenextCentury”Valencia28-29/1999,Spain

329. Skandamis,P,N.Michailidou,E.&NychasG-J.E,(1999)Modellingtheeffectoforegano(Origanumvulgare)onthegrowth/survivalofEscherichiacoli0157:H7inbrothandtraditionalMediterraneanfoods”InternationalCongresson“ImprovedTraditionalFoodsforthenextCentury”Valencia28-29/1999,Spain,pp.270-273

330. Koutsoumanis,K.&Nychas,G-J.E.(1999)Acombinationofmathematicalmodellingandimpedancetechniqueforrapidfishshelf-lifepredictions.InternationalCongresson“ImprovedTraditionalFoodsforthenextCentury”Valencia28-29/1999,Spain,pp.264-265

331. Parker,M.L.,Panagou,E.,Tassou,C.C.,Cairns,P.&Nychas,G-J.E(2002)MicrobialcolonizationofSpanish-style

26

greenolivesduringfermentationandassociatedbiochemicalactivitiesInJointmeetingoftheSFAM&DSM“FrontiersinMicrobialfermentationandPreservation”Wageningen,TheNetherlands9-11January2002

332. Koutsoumanis,K.,Skandamis,P.,Spyropoulou,K.,Panagou,E.&Nychas,G-J.E(2002)ControlofSpoilageEnterobacteriaceaeduringGreenOliveFermentationInJointmeetingoftheSFAM&DSM“FrontiersinMicrobialfermentationandPreservation”Wageningen,TheNetherlands9-11January2002

333. Skandamis,P.&NychasG-J.E.(2002)Essentialoils;canbeconsidered‘smart’enoughfortheirpotentialtobeusedinactivepackagingsystem?InJointmeetingoftheSFAM&DSM“FrontiersinMicrobialfermentationandPreservation”Wageningen,TheNetherlands9-11January2002

334. Tsigarida,E.&Nychas,G-J.E.Combinedeffectoftemperatureandfilmpermeabilityonthevalidityofmodifiedatmospherepackagingofmeat.InJointmeetingoftheSFAM&DSM“FrontiersinMicrobialfermentationandPreservation”Wageningen,TheNetherlands9-11January2002

335. Skandamis,P.,Tsigarida,E.&Nychas,G-JE.(2002)Effectofconventionalandnaturalpreservativesonthedeath/survivalofEscherichiacoliO157:H7NCTC12900inTraditionalMediterraneansalads;InJointmeetingoftheSFAM&DSM“FrontiersinMicrobialfermentationandPreservation”Wageningen,TheNetherlands9-11January2002

336. Skandamis,P.,Tsigarida,E.&Nychas,G-J.E.(2002)BehaviourofListeriamonocytogenes,Salmonellatyphimurium,andStaphylococcusaureusasaffectedbytheadditionoforeganoessentialoilinmeatstoredunderdifferentpackagingconditionsat5°C;InJointmeetingoftheSFAM&DSM“FrontiersinMicrobialfermentationandPreservation”Wageningen,TheNetherlands9-11January2002

InProceedingsafterInvitation

337. A.R.Davies&NychasG.J.E(1992)."Modifiedatmospheres:a'new'approachforthesafetyandthequalityoffreshfishandfishproducts”Invitedpaper;intheproceedingsoftheInternationalConferenceentitled;"UpgradingandUtilizationoffisheryProducts";TheconferencewasheldinNoordwijkerhout,Netherlands12-14May1992

338. NychasG.J.E1992."Staphylococcusaureus;growthandtoxinproductioninpoultrymeatanditscontrol";”InvitedpaperintheProceedingsoftheInternationalmeetingofFLAIRNo.6entitled"Otherpathogenofconcern(noSalmonellaandCampylobacter).ThemeetingwasheldinFinland,Helsinki11-14June1992

339. NychasG.J.E1993."Survival/inhibitionofSalmonellaenteritidisinpoultrymeatstoredunderMAP/VP"”Invitedpaper;intheProceedingsoftheInternationalmeetingofFLAIRNo.6entitled"ContaminationwithPathogensinRelationwithProcessingandMarketingofProducts".ThemeetingwasheldinSwitzerland,Fribourg,25-27February1993

340. Tassou,Ch.andNychasG-J.E(1997).ModifiedAtmosphereandvacuumpackaging;amanmadefoodecosystemandthe‘hidden’effectoflacticacidbacteria”InvitedpaperInProceedingsoftheConferenceheldinPloufragan27-29/11/96ontheframeworkofCOST917

341. NychasG.J.EandTassouC.C.(1997)Chemicalchangesinpoultrystoredunderdifferentenvironmentalconditions.”InvitedpaperXithInternationalCongressoftheworldVeterinaryPoultryAssociation,18-22August1997,Budapest,Hungary

342. Spiropoulou,KandNychasG-J.E(1999)Additionoffermentablesubstratesandthiamineduringthefermentationofgreenoliveswithorwithoutstartercultures.”Invitedpaper.In17thInternationalSymposiumoftheInternationalCommitteeonFoodMicrobiologyandHygiene(ICFMH),EdsA.C.J.Tuijtelaars,R.ASamson,F.M.Rombouts,S.NotermansVeldhoven,TheNetherlands13-17September1999,pp.685-689

343. Tassou,C.C.,Koutsoumanis,K.,Skandamis,P.&Nychas,G-J.E.(1999)NovelCombinationsofnaturalantimicrobialsystemsfortheimprovementofqualityofagro-industrialproducts.InvitedpaperPp.51-52”InternationalCongresson“ImprovedTraditionalFoodsforthenextCentury”Valencia28-29/1999,Spain

344. G–J E. Nychas, P.N., Skandamis, C.C., Tassou (2006) Evaluation of meat spoilage using Chemometrics andmetabolomics(metabolicfingerprint)astools;2nd InternationalConferenceonBiotechnology,Patras,Greece,June2006

Presentations(withoutProccedings)inNational&InternationalConference

345. Nychas,G-J.E.,Stafanoudaki,E.,Vekiari,E.,&Koutsaftaki,A.1985.Evaluationofoxidationofoliveoilduringstorage.1stNationalConferenceonPomology,Chania,IslandofCrete,13-15November,1985.

346. Vekiari,S.,Koutsaftakis,A.&Nychas,G-J.EEffectofdifferentoliveoilextractionmachineries,storagematerialsandlightintensiononqualityindexhyperoxidevaluesofoliveoil1stNationalConferenceonPomology,Chania,IslandofCrete,13-15November,1985.

347. Vekiari,S.,Koutsaftakis,A.&Nychas,G-J.EEffectofdifferentoliveoilextractionmachineries,storagematerialsandlightintensiononqualityindexvaluesK232&K270ofoliveoil,1stNationalConferenceonPomology,Chania,

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IslandofCrete,13-15November,1985.348. Nychas,G-J.E(1992)."ImprovingthesafetyandthequalityofmeatandmeatproductsbyModifiedatmospheresandassessmentbynovelmethods"Invitedpaper;In;"Agro-IndustrialandForestryResearch&TechnologicalDays"Brussels11-13March1992

349. Koutsoumanis,K.,Taoukis,P.S.,C.Tassou,C.CandNychasG-J.E.PredictivemodellingofthegrowthofSalmonellaenteritidis;theeffectoftemperatureinitailpHandoleuropeinconcentration.AmericanChemicalSociety;9thInternationalFlavorConference1-4July1997,LimnosIslandGreece

350. Polydera,A,Skandamis,P.,Nychas,G-J.E,Taoukis,P.Mathematicalpredictionofeffectofawandtemperatureonmicrobialgrowthinfoods.2ndNationalConferenceofChemicalMechanicsThessaloniki27-29may1999

InGreekProceedings(withreviewers)351. Nychas,G-JE.,&BoardR.G.(1985)StudyofthemicrobialassociationofmincedmeatandeffectofCO2andSO3inpreservationofthisproduct.Proceedingsofthe1stNationalConferenceofFoodScience,pp.402-426,ELETET,1985,DETROP,Thessaloniki,Greece(inGreek)

352. Tassou,C.C.&Nychas,G-J.E(1988)Studyofmicrobialfloraofolivefruit.Proccedingsofthe2ndInternationalConferencefoAgriculture,Chania,Krete2-5November1989

353. Tassou,C.C.&Nychas,G-J(1990)TheeffectofphenoliccompoundsofolivesonGrampositiveandnegativebacteria.Proceedingsofthe3rdNationalConferenceonFoodScience,Athens5-7December1990

354. Tassou,C.C.&Nychas,G-J.E(1992)TheeffectofoleuropeinongrowthaswellasontoxinproductionofStaphylococcusaureus.Proceedingsof4thNationalConferenceofFoodScienceHeldinAthens25-27Nov,1992

355. Mitre,E.,DaviesA.,KatsaboxakisK.,&NychasG-J.E(1992)InhibitionofListeriamonocytogenes&StaphylococcusaureusinSparusauratusandtroutstoredundermapconditions.Proceedingsof4thNationalConferenceofFoodScience,Athens25-27Nov,1992

356. Samaras,F.&Nychas,G-J.E(1992)SurveyofmicrobialloadofpasteurizedmilkintheareaofAthens.Proceedingsof4thNationalConferenceofFoodScience,Athens25-27Nov,1992

357. Kakouri,A.,ArkoudelosI.S.&NychasG-J.E(1992)InhibitionofgrowthofSt.aureusS-6inchickenstoredundermapconditions.Proceedingsof4thNationalConferenceofFoodScience,Athens25-27Nov,1992

358. Arkoudelos,J.S,Samaras,F.,&NychasG-J.E(1992)Staphylococcuscarnosus&Lactobacillusplantarum;new(?)strainsforthefermentationofsausages.Proceedingsof4thNationalConferenceofFoodScience,Athens25-27Nov,1992

359. Chaloulakos,C.,Lampropoulou,K.,Drosinos,E.,&Nychas,G-J.E(1995)Microbiologicalandphysico-chemicalchangesduringthestorageofMullusbarbatusiniceand/orwithmapat0°C.Procceedingsofthe5thNationalConferenceonFoodScience,Athens13-16November1995pp.115-124

360. Boziaris,J.Arkoudelos,J.S,&Nychas,G-J.E(1995)PhysiologicalstatusofStaphylococcuscarnosusundervariousgrowthconditions.Proceedingsofthe5thNationalConferenceonFoodScience,Athens13-16November1995pp.115-124

361. Spyropoulou,K.,Rekkas,P.,Koutsoumanis,K.,Taoukis,P.,Drosinos,E.&Nychas,G-J.E(1995)PredictionofgrowthofBrochothrixthermosphactaasaffectedfrompH,glucoseandstoragetemperature.Procceedingsofthe5thNationalConferenceonFoodScience,Athens13-16November1995pp.115-124

362. Samaras,F.,ArkoudelosJ.,&Nychas,G-J.E.,(1995)Impedanceasaqualitycriterionofmilk.Procceedingsofthe5thNationalConferenceonFoodScience,Athens13-16November1995pp.115-124

363. Tassou,C.C.,Aletras,V.,&Nychas,G-J.E(1996)TheuseofHPLCtomonitortheorganicacidprofleinchickeninoculatedwithlacticacidbacteriaandstoredundermapconditions.Proceedingsof17thNationalConferenceonChemistry“Chemistryinfrontof21stCentury”Patra,December1996,pp.

364. Aletras,V.,Tassou,C.C..&Nychas,G-J.E(1996)Changesintheorganicacidprofileinfishsamplesstoredundermapconditionsandinoculatedwithlacticacidbacteria:Proceedingsof17thNationalConferenceonChemistry“Chemistryinfrontof21stCentury”Patra,December1996,

365. Koutsoumanis,K.,NychasG-J.E(1997)Microbiologicalphysicochemicalchangesof(Boopsboops)duringstorageat0,3,7&10oC.Proceedingsofthe8thNationalConferenceforfisheries,Thessaloniki,Greece

366. Tryfinopoulou,P.,Lampropoulou,K.,Tassou,C.C,Koutsoumanis,K.,&Nychas,G-J.E(1997)EffectofsorbatewithorwithoutheatingonMullusbarbatusstoredoniceormapat0°C.Proceedingsofthe8thNationalConferenceforfisheries,Thessaloniki,Greece

367. Spyropoulou,K.,&Nychas,G-J.Ε1998TraditionalFermentationofgreenolives.Proceedingsofthe6thNationalConferenceonFoodScience&Nutrition,Thessaloniki19-21Nov.,1998

368. Lambropoulou,K.,Tassou,C.C.Drosinos,E.H.,&Nychas,G-J.,Ε.,1998StudiesongrowthofSalmonellaenteritidis&Listeriamonocytogenensinkotsomouraandkiprinostorediniceandmapconditionswithorwithout

28

sorbateandhotwaterincombinationProceedingsofthe6thNationalConferenceonFoodScience&Nutrition,Thessaloniki19-21Nov.,1998

369. Lambropoulou,K.,Tassou,C.C.Drosinos,E.H.,&Nychas,G-J.E.,1998Studiesongrowthofmicrobialassociationoccurringinkotsomouraandkiprinostorediniceandmapconditionswithorwithoutsorbateandhotwaterincombination.Proceedingsofthe6thNationalConferenceonFoodScience&Nutrition,Thessaloniki19-21Nov.,1998

370. Koutsoumanis,K.,Taoukis,P.,&Nychas,G-J.E.,1998Evaluationofalternativemodelstopredictfishspoilage.Proceedingsofthe6thNationalConferenceonFoodScience&Nutrition,Thessaloniki19-21Nov.,1998

371. Tryfinopoulou,P.,&Nychas,G-J.E(1998)CharacterizationofmicrobialassociationinSparusauratafish.Proceedingsofthe6thNationalConferenceonFoodScience&Nutrition,Thessaloniki19-21Nov.,1998

372. Skandamis,P.,Koutsoumanis,K.,Drosinos,E.H.,&Nychas,G-J.E1998InhibitionofEscherichiacoliO157:H7withoreganoessentialoil.Proceedingsofthe6thNationalConferenceonFoodScience&Nutrition,Thessaloniki19-21Nov.,1998

373. Koutsoumanis,K.,Labmropoulou,K.,&Nychas,G-J.E.,1998Predictionofdeath/survivalofSalmonellaenteritidisinfoodmodelsystemsupplementedwithoreganoessentialoil(Origanumoregano).Proceedingsofthe6thNationalConferenceonFoodScience&Nutrition,Thessaloniki19-21Nov.,1998

374. Koutsoumanis,K.,Lambropoulou,K.,&Nychas,G-J.E.,1998Changesinbiogenicaminesconcentrationduringthestorageoffishat0,8,15°.Proceedingsofthe6thNationalConferenceonFoodScience&Nutrition,Thessaloniki,19-21Nov.,1998

375. KoutsoumanisK.,Tassou,C.C.,&Nychas,G-J.E1998Theeffectofaerobicstorageundervarioustemperature(0,3,7,10°C)onmicrobiologicalstatusofgopa(Boopsboops).Proceedingsofthe6thNationalConferenceonFoodScience&Nutrition,Thessaloniki19-21Nov.,1998

376. Taoukis,P.,Koutsoumanis,K.,Nychas,G-J.E1998UseofTTIinthefishchainmarket.Proceedingsofthe6thNationalConferenceonFoodScience&Nutrition,Thessaloniki19-21Nov.,1998

377. Panagou1E.Z.,SkandamisP.N.andNychasG-J.E.(2004).Theuseofgradientplatestostudythecombinedeffectoftemperature,pHandNaClconcentrationonthegrowthofMonascusrubervanTieghem,anascomycetesfungusisolatedfromgreentableolives.InProceedingsofthe3rdHellenicSymposiuminFoodHygiene,Safety&FoodQuality,18-19March2004,Athens,PublisherHellenicVeterinaryMedicalSociety

378. Varzakis,E.,Skandamis,P.N.,andNychas,G-J.E.(2004)ApplicabilityofImageAnalysisinmodellingofbacterialgrowth.InProceedingsofthe3rdHellenicSymposiuminFoodHygiene,Safety&FoodQuality,18-19March2004,AthensPublisherHellenicVeterinaryMedicalSociety

379. GiaourisE.,Chorianopoulos1N.,Koutsoumanis,K.andNychasG-J.E(2004).Effectoftemperature,pHandwateractivityonbiofilmformationbySalmonellaEnteritidis.InProceedingsofthe3rdHellenicSymposiuminFoodHygiene,Safety&FoodQuality,18-19March2004,AthensPublisherHellenicVeterinaryMedicalSociety

380. Chorianopoulos,N.G.,Stamatiou,A.P.,Skandamis,P.N.,andNychas,G-J.E.(2004)UseofpredictivemodellingtodescribethesurvivalofListeriamonocytogenesinfermentationofgreentableolives.InProceedingsofthe3rdHellenicSymposiuminFoodHygiene,Safety&FoodQuality,18-19March2004,AthensPublisherHellenicVeterinaryMedicalSociety

381. Boziaris,I.S.,M.AnastasiadiandG-J.E.Nychas(2004)EffectofNaClorKClonfateofListeriamonocytogenesundervariouspH,temperaturesandnisinconcentrationsinbroth.InProceedingsofthe3rdHellenicSymposiuminFoodHygiene,Safety&FoodQuality,18-19March2004,AthensPublisherHellenicVeterinaryMedicalSociety

382. Skandamis,P.N.,Chorianopoulos,N.Iliopoulos,V.Tsigarida,E.andNychas,G-J.E.(2004)ModellingtheeffectoftemperatureandCO2packagingonspoilageoffreshmeat.InProceedingsofthe3rdHellenicSymposiuminFoodHygiene,Safety&FoodQuality,18-19March2004,AthensPublisherHellenicVeterinaryMedicalSociety

383. StamatiouA.,TsigaridaE.,&NychasG-J.E(2004)Combinedeffectofpackaging,filmpermeabilityandstoragetemperatureonthegrowthrateandmetabolicactivityofPseudomonassp.inoculatedonsterilemeatfillets.InProceedingsofthe3rdHellenicSymposiuminFoodHygiene,Safety&FoodQuality,18-19March2004,AthensPublisherHellenicVeterinaryMedicalSociety

384. Tryfinopoulou,P.,KoutsoumanisK.,&NychasG-J.E(2004)Enterobactersakazakii:TheuseofImpedanceasrapidtestforthispathogeninUHTmilk.InProceedingsofthe3rdHellenicSymposiuminFoodHygiene,Safety&FoodQuality,18-19March2004,AthensPublisherHellenicVeterinaryMedicalSociety

385. Gounadaki,A.,DrosinosE.,MetaxopoulosJ.,&NychasG-J(2004)HygienicconditionsoftheGreekTraditionalsausagesworkshops.InProceedingsofthe3rdHellenicSymposiuminFoodHygiene,Safety&FoodQuality,18-19March2004,AthensPublisherHellenicVeterinaryMedicalSociety

386. ChorianopoulosN.G.,SkandamisP.N.,TsigaridaE,NychasG.-J.E.(2004)FateofListeriamonocytogenesinhome-madetraditionalGreekappetizers.InProceedingsofthe3rdHellenicSymposiuminFoodHygiene,Safety&FoodQuality,18-19March2004,AthensPublisherHellenicVeterinaryMedicalSociety

387. NychasG-J(2004)SpoilageofAnimalOriginfoods;newconceptsforitsControlandPrediction.InProceedingsof

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the3rdHellenicSymposiuminFoodHygiene,Safety&FoodQuality,18-19March2004,AthensPublisherHellenicVeterinaryMedicalSociety

388. GounadakiA.,SotiropoulosC.,Drosinos,E.,MetaxopoulosJ.,&NychasG-J.E(2004)SurvivalofListeriamonocytogenes,StaphylococcusaureusandSalmonellaEnterititisonSalamiAeros.InProceedingsofthe3rdHellenicSymposiuminFoodHygiene,Safety&FoodQuality,18-19March2004,AthensPublisherHellenicVeterinaryMedicalSociety

Invitations–GeneralConceptsintroducedtoGreekConference

389. Thelast10years(2005tillnowIhavebeeninvitedaskeyspeakerinmorethan12NationalConferences/Symbosia.Indicativetherewere(1)NychasG.,&Koutsoumanis,K.,(2007)ApplicationofRiskAssessment;amoderntoolforfoodsafety.GreekAcademyofScience9-10November2007,SymposiumforAgriculturalPolicy.(ii)NychasG-J(2007)FoodSafety;SymposiumOrganizedfromGeneralSecretariatofConsumers,MinistryofDevelopment,“Qualityoflife,physicalexercise&Nutrition”23rdofNovember2007(iii)NychasG-J(2009)DefinitionandIdentificationofemergingrisks–InOnedayConference‘FoodSafetyinEurope:CooperationbetweenEFSAandtheMemberStates”EFSA–SEVT-EFET16June2009(iv)organizedbyIAD–SVET–Safety

PostersMorethan280posters(Feb2018)havebeenpresentedinvariousNational&InterantionalConferencesshownbelow(indicativefrom2005onwards)

1. NORWICHSocApplMicrobiology(Jan2005)2. EURAINDublin2005(December2005)3. FOODMICRO2006BolognaItaly(30/8to2/9)4. 2ndICBFPatras5. 3rdConferenceonBiotehnology(Greece)6. ASMBiofilm,CongressinCanada.7. IAFP(USA-summer2007)8. 5thInternationalconferencePredictivemodellingAthens16-19Sept20079. CBL2007RennesFrance13-15November2007(15thColloquies)10. IAFP(USA-summer2008)11. NATURALPRODUCTS(ATHENS1-8Augustυ2008)12. FOODMICRO(Scotland-AberdeenSept2008)13. 1stPanhelenicConferenceMIKROBIOKOSMOS(Athens12-14Dec2008)14. 1stPanhellenicformeat&meatproducts(Athens10-12Oct2008)15. 3rdNationalConferenceonFoodBiotechnology,15-17October2009,Rethimno,Greece16. INTERNATIONALCONFERENCE:'TheEcologyofPathogenicE.coli'.Oslo,Norway,March5-6th,200917. Internationalconferenceonstrategicandtargetedcontrolsformicrobialpathogensandchemicalresiduesinbeef,

Teagasc,AshtownFoodResearchCentre,Dublin,Irelandonthe25thand26thofMarch200918. 2bdInternationalConferenceonFoodScience&Technology9thApril2009,Greeece19. ICPMF2009-September8-12,WashingtonD.C.USA.20. 3rdNationalConferenceonFoodBiotechnology,15-17October2009,Rethimno,Greece21. EFFoSTConference,NewChallengesinFoodPreservation:Processing-Safety-Sustainability,11-13November2009,

Budapest,Hungary22. 3rdInterdisciplinarySocietyofFoodHygieneAssuranceCongress4–6June2010Thessaloniki,Greece23. InternationalAssociationforFoodProtection(IAFP)AnnualMeeting1–4August2010Anaheim,California24. 22ndInternationalICFMHSymposiumFoodMicro2010,Copenhagen30thAugust-3rdSeptember25. Meatandmeatproducts2010,24-26September,Athens,Greece26. AdvancingBeefSafetyandQualitythroughResearchandInnovation.6-7thOctober2010Aberystwyth,WalesUK.27. 3rdMikrobiokosmosConference16–18December2010Thessaloniki,Greece28. 4thMIKROBIOKOSMOS29. FOODMICRO(Instabul,TurkeySept2012)30. 5thMIKROBIOKOSMOSDec201231. FoodBaCNeT,PragueNovember201332. Torino,MicrobialDiversityOctober23-25,201333. IAFP,BudapestMay3-6,201434. Int.ConferencePlantMicrobeInteractionJune2014-08-2935. FoodMicro2014,Nantes,France36. IAFP,Cardiff,UKApril201537. 5thMikrobiokosmos,Athens,Greece(2015)38. 9thICPMF,RioDeJaneiro,Brazil(2015Sept11-13)

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39. IAFP(2016)Athens11-13May201640. IAFP(2017)Brussels41. 9thICPMF(Cordoba,Spain)42. RAFAPrague(Nov2017)43.

Interviewstomedia(TV–newspapers)IhavebeeninterviewednumeroustimesinTVandRadioStations(e.g.NET,MEGA,ANTENNA,ALPHA,CONTRAchannel,ERT-3etc)fordifferentissues(e.g.E.colicrisis,foodSafety;Bottledwater;SMAS-TTI,pasterizedMilkproblems;smartpackaging;biotoxins;naturalAntimicrobials–bisphenolAinbottles;foodScienceeducation;mayonnaise/dippings;domesticrefrigeration;traditionalfoods)aswellasinnewspapers