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Taxonomic studies on some leuconostoc-like organisms from fermented sausages: description of a new genus Weissella for the Leuconostoc paramesenteroides group of species.
Collins MD, Samelis J, Metaxopoulos J, Wallbanks S. Collins MD, et al. Among authors: metaxopoulos j. J Appl Bacteriol. 1993 Dec;75(6):595-603. doi: 10.1111/j.1365-2672.1993.tb01600.x. J Appl Bacteriol. 1993. PMID: 8294308
Growth and bacteriocin production kinetics of Leuconostoc mesenteroides E131.
Drosinos EH, Mataragas M, Nasis P, Galiotou M, Metaxopoulos J. Drosinos EH, et al. Among authors: metaxopoulos j. J Appl Microbiol. 2005;99(6):1314-23. doi: 10.1111/j.1365-2672.2005.02735.x. J Appl Microbiol. 2005. PMID: 16313403 Free article.
Microbial interaction in cooked cured meat products under vacuum or modified atmosphere at 4 degrees C.
Metaxopoulos J, Mataragas M, Drosinos EH. Metaxopoulos J, et al. J Appl Microbiol. 2002;93(3):363-73. doi: 10.1046/j.1365-2672.2002.01701.x. J Appl Microbiol. 2002. PMID: 12174033 Free article.
Usefulness of rapid GC analysis of cellular fatty acids for distinguishing Weissella viridescens, Weissella paramesenteroides, Weissella hellenica and some non-identifiable, arginine-negative Weissella strains of meat origin.
Samelis J, Rementzis J, Tsakalidou E, Metaxopoulos J. Samelis J, et al. Among authors: metaxopoulos j. Syst Appl Microbiol. 1998 Jun;21(2):260-5. doi: 10.1016/S0723-2020(98)80031-3. Syst Appl Microbiol. 1998. PMID: 9704112
Evaluation of the extent and type of bacterial contamination at different stages of processing of cooked ham.
Samelis J, Kakouri A, Georgiadou KG, Metaxopoulos J. Samelis J, et al. Among authors: metaxopoulos j. J Appl Microbiol. 1998 Apr;84(4):649-60. doi: 10.1046/j.1365-2672.1998.00392.x. J Appl Microbiol. 1998. PMID: 9633662
Characterisation of lactic acid bacteria isolated from naturally fermented Greek dry salami.
Samelis J, Maurogenakis F, Metaxopoulos J. Samelis J, et al. Among authors: metaxopoulos j. Int J Food Microbiol. 1994 Oct;23(2):179-96. doi: 10.1016/0168-1605(94)90051-5. Int J Food Microbiol. 1994. PMID: 7848780
Stability and safety of traditional Greek salami -- a microbiological ecology study.
Samelis J, Metaxopoulos J, Vlassi M, Pappa A. Samelis J, et al. Among authors: metaxopoulos j. Int J Food Microbiol. 1998 Oct 20;44(1-2):69-82. doi: 10.1016/s0168-1605(98)00124-x. Int J Food Microbiol. 1998. PMID: 9849785
Purification and characterization of curvaticin L442, a bacteriocin produced by Lactobacillus curvatus L442.
Xiraphi N, Georgalaki M, Driessche GV, Devreese B, Beeumen JV, Tsakalidou E, Metaxopoulos J, Drosinos EH. Xiraphi N, et al. Among authors: metaxopoulos j. Antonie Van Leeuwenhoek. 2006 Jan;89(1):19-26. doi: 10.1007/s10482-005-9004-3. Epub 2005 Oct 22. Antonie Van Leeuwenhoek. 2006. PMID: 16244793
Production of italian dry salami: effect of starter culture and chemical acidulation on staphylococcal growth in salami under commercial manufacturing conditions.
Metaxopoulos J, Genigeorgis C, Fanelli MJ, Franti C, Cosma E. Metaxopoulos J, et al. Appl Environ Microbiol. 1981 Nov;42(5):863-71. doi: 10.1128/AEM.42.5.863-871.1981. Appl Environ Microbiol. 1981. PMID: 16345888 Free PMC article.
Modeling of growth and bacteriocin production by Leuconostoc mesenteroides E131.
Drosinos EH, Mataragas M, Metaxopoulos J. Drosinos EH, et al. Among authors: metaxopoulos j. Meat Sci. 2006 Dec;74(4):690-6. doi: 10.1016/j.meatsci.2006.05.022. Epub 2006 Jul 14. Meat Sci. 2006. PMID: 22063225
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