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Vasileios Pothakos

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Food Microbiology|September 19, 2012
Total mesophilic counts underestimate in many cases the contamination levels of psychrotrophic lactic acid bacteria (LAB) in chilled-stored food products at the end of their shelf-lifeVasileios Pothakos, Simbarashe Samapundo, Frank Devlieghere
Applied and Environmental Microbiology|March 15, 2015
Processing Environment and Ingredients Are Both Sources of Leuconostoc gelidum, Which Emerges as a Major Spoiler in Ready-To-Eat MealsVasileios Pothakos, Giuseppina Stellato, Danilo Ercolini, et al.
Food Microbiology|March 13, 2018
Variability within the dominant microbiota of sliced cooked poultry products at expiration date in the Belgian retailWim Geeraerts, Vasileios Pothakos, Luc De Vuyst, et al.
Food Microbiology|April 13, 2017
Diversity of the dominant bacterial species on sliced cooked pork products at expiration date in the Belgian retailWim Geeraerts, Vasileios Pothakos, Luc De Vuyst, et al.
Meat Science|May 15, 2015
Lactic acid bacteria and their controversial role in fresh meat spoilageVasileios Pothakos, Frank Devlieghere, Francesco Villani, et al.
International Journal of Food Microbiology|June 14, 2014
Monitoring psychrotrophic lactic acid bacteria contamination in a ready-to-eat vegetable salad production environmentVasileios Pothakos, Cindy Snauwaert, Paul De Vos, et al.
International Journal of Food Microbiology|September 12, 2013
Effect of high oxygen and high carbon dioxide atmosphere packaging on the microbial spoilage and shelf-life of fresh-cut honeydew melonBao-Yu Zhang, Simbarashe Samapundo, Vasileios Pothakos, et al.
Food Microbiology|January 7, 2014
Psychrotrophic members of Leuconostoc gasicomitatum, Leuconostoc gelidum and Lactococcus piscium dominate at the end of shelf-life in packaged and chilled-stored food products in BelgiumVasileios Pothakos, Cindy Snauwaert, Paul De Vos, et al.
International Journal of Food Microbiology|October 1, 2014
Psychrotrophic lactic acid bacteria associated with production batch recalls and sporadic cases of early spoilage in Belgium between 2010 and 2014Vasileios Pothakos, Bernard Taminiau, Geert Huys, et al.
International Journal of Food Microbiology|January 28, 2015
Exploring the strain-specific attachment of Leuconostoc gelidum subsp. gasicomitatum on food contact surfacesVasileios Pothakos, Yosi Ayu Aulia, Inge Van der Linden, et al.
Pageof 2

Showing results (1-10 of 15) with videos related to

Sort By:
Pageof 2
Food Microbiology|September 19, 2012
Total mesophilic counts underestimate in many cases the contamination levels of psychrotrophic lactic acid bacteria (LAB) in chilled-stored food products at the end of their shelf-lifeVasileios Pothakos, Simbarashe Samapundo, Frank Devlieghere
Applied and Environmental Microbiology|March 15, 2015
Processing Environment and Ingredients Are Both Sources of Leuconostoc gelidum, Which Emerges as a Major Spoiler in Ready-To-Eat MealsVasileios Pothakos, Giuseppina Stellato, Danilo Ercolini, et al.
Food Microbiology|March 13, 2018
Variability within the dominant microbiota of sliced cooked poultry products at expiration date in the Belgian retailWim Geeraerts, Vasileios Pothakos, Luc De Vuyst, et al.
Food Microbiology|April 13, 2017
Diversity of the dominant bacterial species on sliced cooked pork products at expiration date in the Belgian retailWim Geeraerts, Vasileios Pothakos, Luc De Vuyst, et al.
Meat Science|May 15, 2015
Lactic acid bacteria and their controversial role in fresh meat spoilageVasileios Pothakos, Frank Devlieghere, Francesco Villani, et al.
International Journal of Food Microbiology|June 14, 2014
Monitoring psychrotrophic lactic acid bacteria contamination in a ready-to-eat vegetable salad production environmentVasileios Pothakos, Cindy Snauwaert, Paul De Vos, et al.
International Journal of Food Microbiology|September 12, 2013
Effect of high oxygen and high carbon dioxide atmosphere packaging on the microbial spoilage and shelf-life of fresh-cut honeydew melonBao-Yu Zhang, Simbarashe Samapundo, Vasileios Pothakos, et al.
Food Microbiology|January 7, 2014
Psychrotrophic members of Leuconostoc gasicomitatum, Leuconostoc gelidum and Lactococcus piscium dominate at the end of shelf-life in packaged and chilled-stored food products in BelgiumVasileios Pothakos, Cindy Snauwaert, Paul De Vos, et al.
International Journal of Food Microbiology|October 1, 2014
Psychrotrophic lactic acid bacteria associated with production batch recalls and sporadic cases of early spoilage in Belgium between 2010 and 2014Vasileios Pothakos, Bernard Taminiau, Geert Huys, et al.
International Journal of Food Microbiology|January 28, 2015
Exploring the strain-specific attachment of Leuconostoc gelidum subsp. gasicomitatum on food contact surfacesVasileios Pothakos, Yosi Ayu Aulia, Inge Van der Linden, et al.
Pageof 2