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Konstantinos Koutsoumanis

Showing results (1-10 of 82) with videos related to

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Journal of Food Protection|April 9, 2009
Modeling food spoilage in microbial risk assessmentKonstantinos Koutsoumanis
Food Research International (Ottawa, Ont.)|November 25, 2020
Variability in microbial inactivation: From deterministic Bigelow model to probability distribution of single cell inactivation timesZafiro Aspridou, Konstantinos Koutsoumanis
Food Microbiology|January 15, 2024
Development of a quantitative microbiological spoilage risk assessment (QMSRA) model for cooked ham sliced at retailSofia Tsaloumi, Konstantinos Koutsoumanis
Applied and Environmental Microbiology|June 15, 2007
Probabilistic modeling approach for evaluating the compliance of ready-to-eat foods with new European Union safety criteria for Listeria monocytogenesKonstantinos Koutsoumanis, Apostolos S Angelidis
Journal of Food Protection|April 25, 2006
Prevalence and concentration of Listeria monocytogenes in sliced ready-to-eat meat products in the Hellenic retail marketApostolos S Angelidis, Konstantinos Koutsoumanis
Food Research International (Ottawa, Ont.)|June 11, 2021
Development and validation of an extended predictive model for the effect of pH and water activity on the growth kinetics of Geobacillus stearothermophilus in plant-based milk alternativesOurania Misiou, Georgios Kasiouras, Konstantinos Koutsoumanis
Food Research International (Ottawa, Ont.)|February 3, 2024
Quantitative microbial risk assessment of Salmonella in fresh chicken pattiesLeonardos Stathas, Zafiro Aspridou, Konstantinos Koutsoumanis
Food Research International (Ottawa, Ont.)|June 14, 2023
Quantitative microbiological spoilage risk assessment (QMSRA) of fresh poultry fillets during storage at retailSofia Tsaloumi, Leonardos Stathas, Konstantinos Koutsoumanis
Food Research International (Ottawa, Ont.)|October 3, 2021
Development and validation of a predictive model for the effect of temperature, pH and water activity on the growth kinetics of Bacillus coagulans in non-refrigerated ready-to-eat food productsOurania Misiou, Christina Zourou, Konstantinos Koutsoumanis
Food Microbiology|March 11, 2023
Cardinal models to describe the effect of temperature and pH on the growth of Anoxybacillus flavithermus & Bacillus licheniformisOurania Misiou, Mariem Ellouze, Konstantinos Koutsoumanis
Pageof 9

Showing results (1-10 of 82) with videos related to

Sort By:
Pageof 9
Journal of Food Protection|April 9, 2009
Modeling food spoilage in microbial risk assessmentKonstantinos Koutsoumanis
Food Research International (Ottawa, Ont.)|November 25, 2020
Variability in microbial inactivation: From deterministic Bigelow model to probability distribution of single cell inactivation timesZafiro Aspridou, Konstantinos Koutsoumanis
Food Microbiology|January 15, 2024
Development of a quantitative microbiological spoilage risk assessment (QMSRA) model for cooked ham sliced at retailSofia Tsaloumi, Konstantinos Koutsoumanis
Applied and Environmental Microbiology|June 15, 2007
Probabilistic modeling approach for evaluating the compliance of ready-to-eat foods with new European Union safety criteria for Listeria monocytogenesKonstantinos Koutsoumanis, Apostolos S Angelidis
Journal of Food Protection|April 25, 2006
Prevalence and concentration of Listeria monocytogenes in sliced ready-to-eat meat products in the Hellenic retail marketApostolos S Angelidis, Konstantinos Koutsoumanis
Food Research International (Ottawa, Ont.)|June 11, 2021
Development and validation of an extended predictive model for the effect of pH and water activity on the growth kinetics of Geobacillus stearothermophilus in plant-based milk alternativesOurania Misiou, Georgios Kasiouras, Konstantinos Koutsoumanis
Food Research International (Ottawa, Ont.)|February 3, 2024
Quantitative microbial risk assessment of Salmonella in fresh chicken pattiesLeonardos Stathas, Zafiro Aspridou, Konstantinos Koutsoumanis
Food Research International (Ottawa, Ont.)|June 14, 2023
Quantitative microbiological spoilage risk assessment (QMSRA) of fresh poultry fillets during storage at retailSofia Tsaloumi, Leonardos Stathas, Konstantinos Koutsoumanis
Food Research International (Ottawa, Ont.)|October 3, 2021
Development and validation of a predictive model for the effect of temperature, pH and water activity on the growth kinetics of Bacillus coagulans in non-refrigerated ready-to-eat food productsOurania Misiou, Christina Zourou, Konstantinos Koutsoumanis
Food Microbiology|March 11, 2023
Cardinal models to describe the effect of temperature and pH on the growth of Anoxybacillus flavithermus & Bacillus licheniformisOurania Misiou, Mariem Ellouze, Konstantinos Koutsoumanis
Pageof 9