| Effects of essential oil from mint (Mentha piperita) on Salmonella enteritidis and Listeria monocytogenes in model food systems at 4° and 10°C CC Tassou, EH Drosinos, GJE Nychas Journal of Applied Bacteriology 78 (6), 593-600, 1995 | 479 | 1995 |
| Prevalence and sources of cheese contamination with pathogens at farm and processing levels M Kousta, M Mataragas, P Skandamis, EH Drosinos Food control 21 (6), 805-815, 2010 | 356 | 2010 |
| Characterization of the microbial flora from a traditional Greek fermented sausage EH Drosinos, M Mataragas, N Xiraphi, G Moschonas, F Gaitis, ... Meat Science 69 (2), 307-317, 2005 | 326 | 2005 |
| Risk profiles of pork and poultry meat and risk ratings of various pathogen/product combinations M Mataragas, PN Skandamis, EH Drosinos International journal of food microbiology 126 (1-2), 1-12, 2008 | 241 | 2008 |
| Implementation of a quality management system (QMS) according to the ISO 9000 family in a Greek small-sized winery: A case study D Aggelogiannopoulos, EH Drosinos, P Athanasopoulos Food control 18 (9), 1077-1085, 2007 | 239 | 2007 |
| Phenotypic and technological diversity of lactic acid bacteria and staphylococci isolated from traditionally fermented sausages in Southern Greece EH Drosinos, S Paramithiotis, G Kolovos, I Tsikouras, I Metaxopoulos Food microbiology 24 (3), 260-270, 2007 | 239 | 2007 |
| Biogenic amines in traditional fermented sausages produced in selected European countries ML Latorre-Moratalla, T Veciana-Nogués, S Bover-Cid, M Garriga, ... Food Chemistry 107 (2), 912-921, 2008 | 226 | 2008 |
| Influence of pH and temperature on growth and bacteriocin production by Leuconostoc mesenteroides L124 and Lactobacillus curvatus L442 M Mataragas, J Metaxopoulos, M Galiotou, EH Drosinos Meat Science 64 (3), 265-271, 2003 | 208 | 2003 |
| Chemical changes in stored meat GJE Nychas, EH Drosinos, RG Board The microbiology of meat and poultry 1, 288-320, 1998 | 207 | 1998 |
| Traditional dry fermented sausages produced in small-scale processing units in Mediterranean countries and Slovakia. 1: Microbial ecosystems of processing environments R Talon, I Lebert, A Lebert, S Leroy, M Garriga, T Aymerich, EH Drosinos, ... Meat Science 77 (4), 570-579, 2007 | 166 | 2007 |
| Microbial ecology of food contact surfaces and products of small-scale facilities producing traditional sausages AS Gounadaki, PN Skandamis, EH Drosinos, GJE Nychas Food microbiology 25 (2), 313-323, 2008 | 153 | 2008 |
| Antagonistic activity of lactic acid bacteria against Listeria monocytogenes in sliced cooked cured pork shoulder stored under vacuum or modified atmosphere at 4±2 C M Mataragas, EH Drosinos, J Metaxopoulos Food microbiology 20 (2), 259-265, 2003 | 150 | 2003 |
| Control of spoilage microorganisms in minced pork by a self-developed modified atmosphere induced by the respiratory activity of meat microflora KP Koutsoumanis, AP Stamatiou, EH Drosinos, GJE Nychas Food microbiology 25 (7), 915-921, 2008 | 148 | 2008 |
| Inhibition of resident microbial flora and pathogen inocula on cold fresh fish fillets in olive oil, oregano, and lemon juice under modified atmosphere or air CC Tassou, EH Drosinos, GJE Nychas Journal of Food Protection 59 (1), 31-34, 1996 | 146 | 1996 |
| Development of a predictive model for spoilage of cooked cured meat products and its validation under constant and dynamic temperature storage conditions M Mataragas, EH Drosinos, A Vaidanis, I Metaxopoulos Journal of food science 71 (6), M157-M167, 2006 | 143 | 2006 |
| Evaluation of shelf life of cured, cooked, sliced turkey fillets and cooked pork sausages—‘piroski’—stored under vacuum and modified atmospheres at+ 4 and+ 10 C ES Pexara, J Metaxopoulos, EH Drosinos Meat science 62 (1), 33-43, 2002 | 138 | 2002 |
| Applicability of an Arrhenius Model for the Combined Effect of Temperature and CO2 Packaging on the Spoilage Microflora of Fish KP Koutsoumanis, PS Taoukis, EH Drosinos, GJE Nychas Applied and Environmental Microbiology 66 (8), 3528-3534, 2000 | 130 | 2000 |
| Molecular characterization of Lactobacillus species isolated from naturally fermented sausages produced in Greece, Hungary and Italy K Rantsiou, EH Drosinos, M Gialitaki, R Urso, J Krommer, ... Food Microbiology 22 (1), 19-28, 2005 | 126 | 2005 |
| Strategies to reduce biogenic amine accumulation in traditional sausage manufacturing ML Latorre-Moratalla, S Bover-Cid, R Talon, M Garriga, E Zanardi, ... LWT-Food Science and Technology 43 (1), 20-25, 2010 | 121 | 2010 |
| Study of the effect of lethal and sublethal pH and aw stresses on the inactivation or growth of Listeria monocytogenes and Salmonella Typhimurium A Tiganitas, N Zeaki, AS Gounadaki, EH Drosinos, PN Skandamis International Journal of Food Microbiology 134 (1-2), 104-112, 2009 | 117 | 2009 |
