Efstathios Ζ. Panagou

Selection of potential probiotic lactic acid bacteria from fermented olives by in vitro tests

Anthoula A. Argyri, Kimon Andreas G. Karatzas, Effie Tsakalidou et al. · Food Microbiology · 2012 · 639 citations

Probiotic, Vitro Tests, Food Fermentation +7

Use of titanium dioxide (TiO2) photocatalysts as alternative means for Listeria monocytogenes biofilm disinfection in food processing

Nikos Chorianopoulos, D.S. Tsoukleris, Efstathios Ζ. Panagou et al. · Food Microbiology · 2010 · 177 citations

Biofilms, Chemical Engineering, Titanium Dioxide +14

Microbiological and physicochemical changes of naturally black olives fermented at different temperatures and NaCl levels in the brines

Chrysoula C. Tassou, Efstathios Ζ. Panagou, K. Katsaboxakis · Food Microbiology · 2002 · 169 citations

Food Chemistry, Biology, Different Temperatures +10

Data mining derived from food analyses using non-invasive/non-destructive analytical techniques; determination of food authenticity, quality & safety in tandem with computer science disciplines

Athina Ropodi, Efstathios Ζ. Panagou, George‐John E. Nychas · Trends in Food Science & Technology · 2016 · 167 citations

Food Authenticity, Food Traceability, Engineering +9

Microbiological and biochemical profile of cv. Conservolea naturally black olives during controlled fermentation with selected strains of lactic acid bacteria

Efstathios Ζ. Panagou, Ulrich Schillinger, Charles M. A. P. Franz et al. · Food Microbiology · 2007 · 164 citations

Food Fermentation, Medicine, Lactic Acid Bacteria +7