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| 1 | Effect of chitosan and thyme oil on a ready to cook chicken product显示文摘 | GIATRAKOU V NTZIMANI A SAVVAIDIS I N | 2010 | Food Microbiology2010，27，1： | 1 |
| 2 | Combined natural antimicrobial treatments (EDTA, lysozyme, rosemary and oregano oil) on semi cooked coated chicken meat stored in vacuum packages at 4℃ :Microbiological and sensory evaluation 显示文摘 | Ntzimani A G Giatrakou V I Savvaidis I N | 2010 | Innovative Food Science and Emerging Technologies2010，11，1： | 1 |
| 3 | Preservation of salted, vacuum - packaged, refrigerated sea bream (Sparus aarata) fillets by irradiation: microbiological, chemical and sensory attributes显示文摘 | Chouliara I Savvaidis I N Panagiotakis N | 2004 | Food Microbiology2004，21，： | 1 |
| 4 | Effect of chitosan and thyme oil on a ready to cook chicken product 显示文摘 | Giatrakou V Ntzimani A Savvaidis I N | 2010 | Food microbiology2010，27，1： | 1 |
| 5 | Combined effect of oregano essential oil and modified atmospherepackaging of shelf-life extension of fresh chicken breast meat, storedat 4 °C显示文摘 | CHOULIARA E KARATAPANIS A SAVVAIDIS I N | 2007 | Food Microbiology2007，24，6： | 1 |
| 6 | Combined effect MAP and thyme essential oil on the microbiological, chemical and sensory attributes of organically aquacultured sea bass (Dicentrarchus labrax ) 显示文摘 | Kostaki M Giatrakou V Savvaidis I N | 2009 | Food Microbiology2009，26，： | 1 |
| 7 | Preservation of salted, vacuum-packaged, refrigerated sea bream (Sparusaurata) fillets by irradiation: microbiological, chemical and sensory attributes 显示文摘 | Chouliara I Savvaidis I N Panagiotakis N | 2004 | Food Microbiology2004，21，： | 1 |
| 8 | Microbiological, chemical and sensory assessment of iced whole and filleted aquaeultured rainbow trout显示文摘 | Chytiri S Chouliara I Savvaidis I N | 2004 | Food Microbiol2004，21，2： | 1 |
| 9 | Combined effect of MAP and thyme essential oil on the microbiological, chemical and sensory attributes of organically aquacultured sea bass (Dicentrarchus labrax) fillets显示文摘 | Kostaki M Giatrakou V Savvaidis I N | 2009 | Food Microbiology2009，26，5： | 1 |
| 10 | Com- bined natural antimicrobial treatments (EDTA, lysozyme, rosemary and oregano oil) on semi cooked coated chicken meat stored in vacuum packages at 4C:Microbiological and sensory evaluation显示文摘 | Ntzimani A G Giatrakou V I Savvaidis I N | 2010 | Innova- tive Food Science & Emerging Technologies2010，11，1： | 1 |
| 11 | Efficacy of nisin and/or natamycin to improve the shelf-life of Galotyri cheese显示文摘 | Kallinteri L D Kostoula O K Savvaidis I N | 2013 | Food Microbiology2013，36，2： | 1 |
| 12 | Preservation of salted,vacuum-packaged,refrigerated sea bream (Sparus aurata)fillets by irradiation:microbiological,chemical and sensory attributes显示文摘 | Chouliara I Savvaidis I N Panagiotakis N | 2004 | Food Microbiology2004，21，： | 1 |
| 13 | Preservation of salted, vacuum-packaged, refrigerated sea bream (Sparus aurata) fillets by irradiation: microbiological, chemical and sensory attributes显示文摘 | Chouliara I Savvaidis I N Panagiotakis N | 2004 | Food Microbiology2004，21，3： | 1 |
| 14 | Efficacy of Nisin and/or Natamycin to Improve the Shelf-Life of Galo-tyri Cheese 显示文摘 | KALLINTERI L D KOSTOULA O K SAVVAIDIS I N | 2013 | Food Microbiology2013，36，： | 1 |
| 15 | Combined effect of oregano essential oil and modified atmosphere packaging of shelf-Life extension of fresh chicken breast meat, stored at 4℃显示文摘 | Chouliara E Karatapanis A Savvaidis I N | 2007 | Food Microbiology2007，24，6： | 1 |
| 16 | Microbiological, chemical and sensory assessment of iced whole and filleted aquacuhured rainbow trout显示文摘 | Chytiri S Chouliara I Savvaidis I N | 2004 | Food Microbiology2004，21，2： | 1 |
| 17 | Effect of packaging and basil essential oil on the quality characteristics of whey cheese 'anthotyros'显示文摘 | Tsiraki M I Savvaidis I N | 2013 | Food and Bioprocess Technology2013，6，1： | 1 |
| 18 | Combined natural antimicrobial treatments ( EDTA, lysozyme, rosemary and oregano oil ) on semi - cooked coated chicken meat stored in vacuum packages at 4C: Microbiological and sensory evaluation 显示文摘 | Ntzimani A G Giatrakou V I Savvaidis I N | 2010 | Innovative Food Science and Emerging Technologies2010，11，： | 1 |
| 19 | Preservation of salted, vacuum-packaged, refrigerated sea bream (Sparus aurata )fillets by irradiation: microbiological, chemical and sensory attributes 显示文摘 | Chouliara I Savvaidis I N Panagiotakis N | 2004 | Food Microbiology2004，21，： | 1 |
| 20 | Microbiological, chemical and sensory assessment of iced whole and filleted aquacultured ranbow trout显示文摘 | Chytiri S Chouliara I Savvaidis I N | 2004 | Food Microbiology2004，21，： | 1 |
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