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Pathogens (Basel, Switzerland)|January 21, 2023
Molecular Targets for Foodborne Pathogenic Bacteria DetectionSpiros ParamithiotisMicroorganisms|March 29, 2023
Special Issue 'Food Fermentations: Microorganisms in Food Production and Preservation': EditorialSpiros ParamithiotisFoods (Basel, Switzerland)|February 11, 2023
Comparative Genomic Analysis Reveals the Functional Traits and Safety Status of Lactic Acid Bacteria Retrieved from Artisanal Cheeses and Raw Sheep MilkIlias Apostolakos, Spiros Paramithiotis, Marios MataragasFrontiers in Microbiology|January 30, 2018
Evolution of Yeast Consortia during the Fermentation of Kalamata Natural Black Olives upon Two Initial Acidification TreatmentsStamatoula Bonatsou, Spiros Paramithiotis, Efstathios Z PanagouCurrent Microbiology|February 23, 2018
Genetic Analysis of the Listeria Pathogenicity Island 1 of Listeria monocytogenes 1/2a and 4b IsolatesAgni Hadjilouka, Spiros Paramithiotis, Eleftherios H DrosinosFood Microbiology|September 1, 2006
In vitro assessment of properties associated with the survival through the gastro-intestinal tract of staphylococci isolated from traditional sausage fermentationSpiros Paramithiotis, Ioulita Melissari, Eleftherios H DrosinosJournal of the Science of Food and Agriculture|November 29, 2013
Effect of ripening stage on the development of the microbial community during spontaneous fermentation of green tomatoesSpiros Paramithiotis, Konstantinos Kouretas, Eleftherios H DrosinosInternational Journal of Food Microbiology|January 11, 2011
Characterization of the Enterobacteriaceae community that developed during storage of minced beef under aerobic or modified atmosphere packaging conditionsAgapi I Doulgeraki, Spiros Paramithiotis, George-John E NychasFood Microbiology|September 10, 2013
Quantifying Listeria monocytogenes prevalence and concentration in minced pork meat and estimating performance of three culture media from presence/absence microbiological testing using a deterministic and stochastic approachNikolaos D Andritsos, Marios Mataragas, Spiros Paramithiotis, et al.Foods (Basel, Switzerland)|March 10, 2022
Fate of Bioactive Compounds during Lactic Acid Fermentation of Fruits and VegetablesSpiros Paramithiotis, Gitishree Das, Han-Seung Shin, et al.Pageof 5