E.H. Drosinos

Biogenic amines in traditional fermented sausages produced in selected European countries

M. Luz Latorre‐Moratalla, T. Veciana‐Nogués, Sara Bover‐Cid et al. · Food Chemistry · 2007 · 149 citations

Food Chemistry, Food Fermentation, Food Analysis +9

Chemical changes in stored meat

George‐John E. Nychas, E.H. Drosinos, R. G. Board · 1998 · 110 citations

Food Chemistry, Food Preservation, Stored Meat +5

Strategies to reduce biogenic amine accumulation in traditional sausage manufacturing

M. Luz Latorre‐Moratalla, Sara Bover‐Cid, Régine Talòn et al. · LWT · 2009 · 71 citations

Food Chemistry, Biomanufacturing, Health Sciences +11

Quantifying the spoilage and shelf-life of yoghurt with fruits

Marios Mataragas, V. Dimitriou, Panagiotis Skandamis et al. · Food Microbiology · 2010 · 68 citations

Shelf Life, Food Spoilage, Agricultural Economics +5

Investigation of microbial association of traditionally fermented sausages

Lidija Kozačinski, E.H. Drosinos, Faruk Čaklovica et al. · University of Zagreb University Computing Centre (SRCE) · 2008 · 50 citations · Full text