Classification of Western Greek virgin olive oils according to geographical origin based on chromatographic, spectroscopic, conventional and chemometric analyses
Karabagias, I., Michos, Ch, Badeka, A., Kontakos, S., Stratis, I., Kontominas, M.G.
Published in Food research international (01.12.2013)
Published in Food research international (01.12.2013)
Get full text
Journal Article
Effect of packaging and storage conditions on quality of shelled walnuts
Mexis, S.F., Badeka, A.V., Riganakos, K.A., Karakostas, K.X., Kontominas, M.G.
Published in Food control (01.08.2009)
Published in Food control (01.08.2009)
Get full text
Journal Article
Combined effect of freeze chilling and MAP on quality parameters of raw chicken fillets
Patsias, A., Badeka, A.V., Savvaidis, I.N., Kontominas, M.G.
Published in Food microbiology (01.06.2008)
Published in Food microbiology (01.06.2008)
Get full text
Journal Article
Characterisation of the geographical origin of Western Greek virgin olive oils based on instrumental and multivariate statistical analysis
Longobardi, F., Ventrella, A., Casiello, G., Sacco, D., Tasioula-Margari, M., Kiritsakis, A.K., Kontominas, M.G.
Published in Food chemistry (01.07.2012)
Published in Food chemistry (01.07.2012)
Get full text
Journal Article
Quality evaluation of raw ground almond kernels ( Prunus dulcis): Effect of active and modified atmosphere packaging, container oxygen barrier and storage conditions
Mexis, S.F., Badeka, A.V., Kontominas, M.G.
Published in Innovative food science & emerging technologies (01.10.2009)
Published in Innovative food science & emerging technologies (01.10.2009)
Get full text
Journal Article
Shelf life extension of sliced wheat bread using either an ethanol emitter or an ethanol emitter combined with an oxygen absorber as alternatives to chemical preservatives
Latou, E., Mexis, S.F., Badeka, A.V., Kontominas, M.G.
Published in Journal of cereal science (01.11.2010)
Published in Journal of cereal science (01.11.2010)
Get full text
Journal Article
Physicochemical and microbiological changes of “Souvlaki” – A Greek delicacy lamb meat product: Evaluation of shelf-life using microbial, colour and lipid oxidation parameters
Soldatou, N., Nerantzaki, A., Kontominas, M.G., Savvaidis, I.N.
Published in Food chemistry (01.03.2009)
Published in Food chemistry (01.03.2009)
Get full text
Journal Article