1.Microbial Ecology of Greek Wheat Sourdoughs, Identified by a Culture-Dependent and a Culture-Independent Approach

作　　者：Maria K. Syrokou ;Christina Themeli ;Spiros Paramithiotis 等

出　　处：Foods. 2020 ;9(11):1603-1622.doi:10.3390/foods9111603

出版社：MDPI Publishing

文章 ID：257044328

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2.Effect of different conditions on Listeria monocytogenes biofilm formation and removal

作　　者：Pasquale Russo ;Agni Hadjilouka ;Luciano Beneduce 等

出　　处：Czech Journal of Food Sciences. 2018 ;36(3):208-214.doi:10.17221/199/2017-CJFS

出版社：Czech Academy of Agricultural Sciences

文章 ID：216499621

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3.Fate of Bioactive Compounds during Lactic Acid Fermentation of Fruits and Vegetables

作　　者：Spiros Paramithiotis ;Gitishree Das ;Han-Seung Shin 等

出　　处：Foods. 2022 ;11(5).doi:10.3390/foods11050733

出版社：MDPI Publishing

文章 ID：1036788610

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4.Diversity of a Lactic Acid Bacterial Community during Fermentation of Gajami-Sikhae, a Traditional Korean Fermented Fish, as Determined by Matrix-Assisted Laser Desorption/Ionization Time-of-Flight Mass Spectrometry

作　　者：Eiseul Kim ;Ji-Eun Won ;Seung-Min Yang 等

出　　处：Foods. 2022 ;11(7).doi:10.3390/foods11070909

出版社：MDPI Publishing

文章 ID：1037270833

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5.Microbial Ecology of Sheep Milk, Artisanal Feta, and Kefalograviera Cheeses. Part II: Technological, Safety, and Probiotic Attributes of Lactic Acid Bacteria Isolates

作　　者：Markella Tsigkrimani ;Konstantina Panagiotarea ;Spiros Paramithiotis 等

出　　处：Foods. 2022 ;11(3).doi:10.3390/foods11030459

出版社：MDPI Publishing

文章 ID：1036569291

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