Ioannis Ambrosiadis

Effect of rosemary extract, chitosan and α-tocopherol on microbiological parameters and lipid oxidation of fresh pork sausages stored at 4°C

Dimitrios Georgantelis, Ioannis Ambrosiadis, Panagiota Katikou et al. · Meat Science · 2006 · 317 citations

Rosemary Extract, Food Analysis, Biotechnology +12

Effect of rosemary extract, chitosan and α-tocopherol on lipid oxidation and colour stability during frozen storage of beef burgers

Dimitrios Georgantelis, Georgios Blekas, Panagiota Katikou et al. · Meat Science · 2006 · 274 citations

Rosemary Extract, Biochemistry, Food Analysis +9

Chitosan effects on quality properties of Greek style fresh pork sausages

Nikolaos Soultos, Z. Tzikas, Amin Abrahim et al. · Meat Science · 2008 · 123 citations

Food Chemistry, Meat Packaging, Chitosan Effects +7

Pediocin SA-1, an antimicrobial peptide from Pediococcus acidilactici NRRL B5627: Production conditions, purification and characterization

Sofia Anastasiadou, Maria Papagianni, George Filiousis et al. · Bioresource Technology · 2008 · 118 citations

Antimicrobial Susceptibility, Production Conditions, Antibiotics +10

Dietary versus post-mortem use of oregano oil and/or α-tocopherol in turkeys to inhibit development of lipid oxidation in meat during refrigerated storage

A. Govaris, N. Botsoglou, Evropi Botsoglou et al. · International Journal of Food Sciences and Nutrition · 2004 · 94 citations

Nutrition, Food Analysis, Meat Quality +19