Ioannis N. Savvaidis

Combined effect of oregano essential oil and modified atmosphere packaging on shelf-life extension of fresh chicken breast meat, stored at 4°C

E. Chouliara, Andreas E. Karatapanis, Ioannis N. Savvaidis et al. · Food Microbiology · 2007 · 482 citations

Food Chemistry, Meat Packaging, Shelf Life +13

Microbiological, chemical and sensory assessment of iced whole and filleted aquacultured rainbow trout

Stavroula Chytiri, Irene Chouliara, Ioannis N. Savvaidis et al. · Food Microbiology · 2004 · 272 citations

Biology, Aquaculture, Aquaculture System +9

Chitosan dipping or oregano oil treatments, singly or combined on modified atmosphere packaged chicken breast meat

S. Petrou, Maria I. Tsiraki, V. Giatrakou et al. · International Journal of Food Microbiology · 2012 · 246 citations

Meat Packaging, Chicken Breast Meat, Chitosan Dipping +5

Combined effect of MAP and thyme essential oil on the microbiological, chemical and sensory attributes of organically aquacultured sea bass (Dicentrarchus labrax) fillets

Maria Kostaki, V. Giatrakou, Ioannis N. Savvaidis et al. · Food Microbiology · 2009 · 221 citations

Biology, Dicentrarchus Labrax, Sensory Attributes +7

Effect of gutting on microbiological, chemical, and sensory properties of aquacultured sea bass (Dicentrarchus labrax) stored in ice

Vassilios Papadopoulos, Irene Chouliara, Anastasia V. Badeka et al. · Food Microbiology · 2003 · 194 citations

Biology, Dicentrarchus Labrax, Aquaculture +8