| TECHNOLOGICAL AND MICROBIOLOGICAL EVALUATION OF TRADITIONAL PROCESSES AS MODIFIED FOR THE INDUSTRIAL MANUFACTURING OF DRY FERMENTED SAUSAGE IN GREECE. J Metaxopoulos, J Samelis, M Papadelli Italian Journal of Food Science/Rivista Italiana di Scienza degli Alimenti …, 2001 | 78 | 2001 |
| Probiotic features of lactic acid bacteria isolated from a diverse pool of traditional Greek dairy products regarding specific strain-host interactions G Zoumpopoulou, A Tzouvanou, E Mavrogonatou, V Alexandraki, ... Probiotics and antimicrobial proteins 10, 313-322, 2018 | 70 | 2018 |
| Evaluation of the antihypertensive angiotensin-converting enzyme inhibitory (ACE-I) activity and other probiotic properties of lactic acid bacteria isolated from traditional … M Georgalaki, G Zoumpopoulou, E Mavrogonatou, G Van Driessche, ... International Dairy Journal 75, 10-21, 2017 | 53 | 2017 |
| Inhibition of Clostridium tyrobutyricum by Streptococcus macedonicus ACA-DC 198 under conditions mimicking Kasseri cheese production and ripening R Anastasiou, A Aktypis, M Georgalaki, M Papadelli, L De Vuyst, ... International Dairy Journal 19 (5), 330-335, 2009 | 40 | 2009 |
| Determination of triterpenic acids in natural and alkaline-treated Greek table olives throughout the fermentation process V Alexandraki, M Georgalaki, K Papadimitriou, R Anastasiou, ... LWT-Food Science and Technology 58 (2), 609-613, 2014 | 39 | 2014 |
| In vitro and in vivo safety evaluation of the bacteriocin producer Streptococcus macedonicus ACA-DC 198 PA Maragkoudakis, M Papadelli, M Georgalaki, EG Panayotopoulou, ... International journal of food microbiology 133 (1-2), 141-147, 2009 | 37 | 2009 |
| Characterization of the gene cluster involved in the biosynthesis of macedocin, the lantibiotic produced by Streptococcus macedonicus M Papadelli, A Karsioti, R Anastasiou, M Georgalaki, E Tsakalidou FEMS microbiology letters 272 (1), 75-82, 2007 | 37 | 2007 |
| From milk kefir to water kefir: Assessment of fermentation processes, microbial changes and evaluation of the produced beverages D Tzavaras, M Papadelli, I Ntaikou Fermentation 8 (3), 135, 2022 | 32 | 2022 |
| Lactic acid bacteria population dynamics during spontaneous fermentation of radish (Raphanus sativus L.) roots in brine E Pardali, S Paramithiotis, M Papadelli, M Mataragas, EH Drosinos World Journal of Microbiology and Biotechnology 33, 1-9, 2017 | 31 | 2017 |
| Applying image-based food-recognition systems on dietary assessment: a systematic review KV Dalakleidi, M Papadelli, I Kapolos, K Papadimitriou Advances in Nutrition 13 (6), 2590-2619, 2022 | 28 | 2022 |
| Cloning and sequencing of the gene encoding X‐prolyl‐dipeptidyl aminopeptidase (PepX) from Streptococcus thermophilus strain ACA‐DC 4 R Anastasiou, M Papadelli, MD Georgalaki, G Kalantzopoulos, ... Journal of applied microbiology 93 (1), 52-59, 2002 | 28 | 2002 |
| The effects of insect infestation on stored agricultural products and the quality of food IG Stathas, AC Sakellaridis, M Papadelli, J Kapolos, K Papadimitriou, ... Foods 12 (10), 2046, 2023 | 24 | 2023 |
| Rapid detection and identification of Streptococcus macedonicus by species-specific PCR and DNA hybridisation M Papadelli, E Manolopoulou, G Kalantzopoulos, E Tsakalidou International journal of food microbiology 81 (3), 231-239, 2003 | 24 | 2003 |
| Evaluation of two lactic acid bacteria starter cultures for the fermentation of natural black table olives (Olea europaea L cv. Kalamon) M Papadelli, G Zoumpopoulou, M Georgalaki, R Anastasiou, ... Pol. J. Microbiol 64, 265-271, 2015 | 23 | 2015 |
| Biochemical and molecular characterization of an Azotobacter vinelandii strain with respect to its ability to grow and fix nitrogen in olive mill wastewater M Papadelli, A Roussis, K Papadopoulou, A Venieraki, I Chatzipavlidis, ... International Biodeterioration & Biodegradation 38 (3-4), 179-181, 1996 | 23 | 1996 |
| Milk Protein Fragments Induce the Biosynthesis of Macedocin, the Lantibiotic Produced by Streptococcus macedonicus ACA-DC 198 M Georgalaki, M Papadelli, E Chassioti, R Anastasiou, A Aktypis, ... Applied and Environmental Microbiology 76 (4), 1143-1151, 2010 | 18 | 2010 |
| Evaluation of Plantaricin Genes Expression During Fermentation of Raphanus sativus Roots with a Plantaricin-Producing Lactobacillus plantarum Starter S Paramithiotis, M Papadelli, E Pardali, M Mataragas, EH Drosinos Current Microbiology 76, 909-916, 2019 | 16 | 2019 |
| Sugary kefir: microbial identification and biotechnological properties MK Syrokou, M Papadelli, I Ntaikou, S Paramithiotis, EH Drosinos Beverages 5 (4), 61, 2019 | 15 | 2019 |
| Purification and characterization of the X-prolyl-dipeptidyl aminopeptidase (PepX) from Streptococcus macedonicus and cloning of the pepX gene M Georgalaki, M Papdelli, R Anastasiou, G Kalantzopoulos, E Tsakalidou Le Lait 82, 657-671, 2002 | 10 | 2002 |
| Probiotic features of lactic acid bacteria isolated from a diverse pool of traditional greek dairy products regarding specific strain-host interactions. Probiotics Antimicrob … G Zoumpopoulou, A Tzouvanou, E Mavrogonatou, V Alexandraki, ... DOI, 2018 | 7 | 2018 |
