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Journal of Food Protection|July 3, 2008
Identification and characterization of Enterococcus spp. in Greek spontaneous sausage fermentationSpiros Paramithiotis, Dafni-Maria Kagkli, Vasiliki A Blana, et al.Engineering in Life Sciences|July 7, 2020
Microbial oil production from various carbon sources by newly isolated oleaginous yeastsSofia Maina, Chrysanthi Pateraki, Nikolaos Kopsahelis, et al.Data in Brief|June 21, 2021
High-quality draft genome sequence data of six Lactiplantibacillus plantarum subsp. argentoratensis strains isolated from various Greek wheat sourdoughsMaria K Syrokou, Spiros Paramithiotis, Panagiotis N Skandamis, et al.Microbiological Research|November 18, 2017
Revitalization of plant growth promoting rhizobacteria for sustainable development in agricultureSushanto Gouda, Rout George Kerry, Gitishree Das, et al.Frontiers in Microbiology|May 23, 2017
Effect of Rocket (Eruca sativa) Extract on MRSA Growth and Proteome: Metabolic Adjustments in Plant-Based MediaAgapi I Doulgeraki, Georgios Efthimiou, Spiros Paramithiotis, et al.Microorganisms|May 27, 2026
Whole-Genome Sequencing and Genomic Characterization of a Multi-Drug Resistant Phenotype of Listeria monocytogenes Isolated from Pet FoodAntonia Mataragka, Marios Mataragas, Nikolaos Tzimotoudis, et al.Microorganisms|January 21, 2022
Microbial Ecology of Artisanal Feta and Kefalograviera Cheeses, Part I: Bacterial Community and Its Functional Characteristics with Focus on Lactic Acid Bacteria as Determined by Culture-Dependent Methods and Phenotype MicroarraysMarkella Tsigkrimani, Magdalini Bakogianni, Spiros Paramithiotis, et al.Journal of Food Protection|February 25, 2015
Estimation of Listeria monocytogenes and Escherichia coli O157:H7 prevalence and levels in naturally contaminated rocket and cucumber samples by deterministic and stochastic approachesAgni Hadjilouka, Kyriaki-Sofia Mantzourani, Anastasia Katsarou, et al.Foods (Basel, Switzerland)|February 15, 2022
Microbial Ecology of Sheep Milk, Artisanal Feta, and Kefalograviera Cheeses. Part II: Technological, Safety, and Probiotic Attributes of Lactic Acid Bacteria IsolatesMarkella Tsigkrimani, Konstantina Panagiotarea, Spiros Paramithiotis, et al.Applied and Environmental Microbiology|November 27, 2002
The biodiversity of lactic acid bacteria in Greek traditional wheat sourdoughs is reflected in both composition and metabolite formationLuc De Vuyst, Vincent Schrijvers, Spiros Paramithiotis, et al.Pageof 5