Spiros Paramithiotis

The Biodiversity of Lactic Acid Bacteria in Greek Traditional Wheat Sourdoughs Is Reflected in Both Composition and Metabolite Formation

Luc De Vuyst, Vincent Schrijvers, Spiros Paramithiotis et al. · Applied and Environmental Microbiology · 2002 · 196 citations · Full text

Microbial Diversity, Food Fermentation, Fructose Fermentation +10

Phenotypic and technological diversity of lactic acid bacteria and staphylococci isolated from traditionally fermented sausages in Southern Greece

Eleftherios H. Drosinos, Spiros Paramithiotis, G. Kolovos et al. · Food Microbiology · 2006 · 162 citations

Southern Greece, Food Fermentation, Microbial Contamination +6

Lactic acid bacteria population dynamics during minced beef storage under aerobic or modified atmosphere packaging conditions

Agapi I. Doulgeraki, Spiros Paramithiotis, Dafni Maria Kagkli et al. · Food Microbiology · 2010 · 116 citations

Shelf Life, Atmosphere Packaging Conditions, Minced Beef Storage +6

Interactions between Saccharomyces cerevisiae and lactic acid bacteria in sourdough

Spiros Paramithiotis, Spiros Gioulatos, Effie Tsakalidou et al. · Process Biochemistry · 2006 · 110 citations

Food Fermentation, Biochemistry, Lactic Acid Bacteria +3

Characterization of the Enterobacteriaceae community that developed during storage of minced beef under aerobic or modified atmosphere packaging conditions

Agapi I. Doulgeraki, Spiros Paramithiotis, George‐John E. Nychas · International Journal of Food Microbiology · 2010 · 104 citations

Meat Packaging, Minced Beef, Atmosphere Packaging Conditions +10