| Microbiological spoilage and investigation of volatile profile during storage of sea bream fillets under various conditions FF Parlapani, A Mallouchos, SA Haroutounian, IS Boziaris International journal of food microbiology 189, 153-163, 2014 | 187 | 2014 |
| Microbiological spoilage and volatiles production of gutted European sea bass stored under air and commercial modified atmosphere package at 2 C FF Parlapani, SA Haroutounian, GJE Nychas, IS Boziaris Food microbiology 50, 44-53, 2015 | 155 | 2015 |
| Specific spoilage organisms (SSOs) in fish IS Boziaris, FF Parlapani The microbiological quality of food, 61-98, 2017 | 140 | 2017 |
| Indigenous and spoilage microbiota of farmed sea bream stored in ice identified by phenotypic and 16S rRNA gene analysis FF Parlapani, A Meziti, KA Kormas, IS Boziaris Food microbiology 33 (1), 85-89, 2013 | 122 | 2013 |
| Volatile organic compounds of microbial and non-microbial origin produced on model fish substrate un-inoculated and inoculated with gilt-head sea bream spoilage bacteria FF Parlapani, A Mallouchos, SA Haroutounian, IS Boziaris Lwt 78, 54-62, 2017 | 112 | 2017 |
| Microbiological changes, shelf life and identification of initial and spoilage microbiota of sea bream fillets stored under various conditions using 16S rRNA gene analysis FF Parlapani, KA Kormas, IS Boziaris Journal of the Science of Food and Agriculture 95 (12), 2386-2394, 2015 | 97 | 2015 |
| The dynamics of Pseudomonas and volatilome during the spoilage of gutted sea bream stored at 2 C FF Parlapani, GI Verdos, SA Haroutounian, IS Boziaris Food Control 55, 257-265, 2015 | 68 | 2015 |
| Monitoring of spoilage and determination of microbial communities based on 16S rRNA gene sequence analysis of whole sea bream stored at various temperatures FF Parlapani, IS Boziaris LWT-Food Science and Technology 66, 553-559, 2016 | 67 | 2016 |
| A meta-barcoding approach to assess and compare the storage temperature-dependent bacterial diversity of gilt-head sea bream (Sparus aurata) originating from fish farms from … FF Parlapani, S Michailidou, K Pasentsis, A Argiriou, G Krey, IS Boziaris International Journal of Food Microbiology 278, 36-43, 2018 | 61 | 2018 |
| Bacterial communities and potential spoilage markers of whole blue crab (Callinectes sapidus) stored under commercial simulated conditions FF Parlapani, S Michailidou, DA Anagnostopoulos, S Koromilas, K Kios, ... Food Microbiology 82, 325-333, 2019 | 60 | 2019 |
| Microbial spoilage investigation of thawed common cuttlefish (Sepia officinalis) stored at 2 C using next generation sequencing and volatilome analysis FF Parlapani, S Michailidou, DA Anagnostopoulos, AK Sakellariou, ... Food Microbiology 76, 518-525, 2018 | 55 | 2018 |
| Microbial diversity of seafood FF Parlapani Current Opinion in Food Science 37, 45-51, 2021 | 48 | 2021 |
| Microbiota and volatilome profile of fresh and chill-stored deepwater rose shrimp (Parapenaeus longirostris) FF Parlapani, I Ferrocino, S Michailidou, A Argiriou, SA Haroutounian, ... Food Research International 132, 109057, 2020 | 48 | 2020 |
| The evolution of knowledge on seafood spoilage microbiota from the 20th to the 21st century: Have we finished or just begun? DA Anagnostopoulos, FF Parlapani, IS Boziaris Trends in Food Science & Technology 120, 236-247, 2022 | 41 | 2022 |
| Microbiological quality of raw and processed wild and cultured edible snails FF Parlapani, C Neofitou, IS Boziaris Journal of the Science of Food and Agriculture 94 (4), 768-772, 2014 | 38 | 2014 |
| The use of molecular markers in the verification of fish and seafood authenticity and the detection of adulteration KV Kotsanopoulos, A Exadactylos, GA Gkafas, PV Martsikalis, ... Comprehensive Reviews in Food Science and Food Safety 20 (2), 1584-1654, 2021 | 34 | 2021 |
| The Microbiological Quality of Food IS Boziaris, FF Parlapani Elsevier, 2017 | 32 | 2017 |
| Volatilome of Chill-Stored European Seabass (Dicentrarchus labrax) Fillets and Atlantic Salmon (Salmo salar) Slices under Modified Atmosphere Packaging A Kritikos, I Aska, S Ekonomou, A Mallouchos, FF Parlapani, ... Molecules 25 (8), 1981, 2020 | 30 | 2020 |
| Preservation status and microbial communities of vacuum-packed hot smoked rainbow trout fillets SI Ekonomou, FF Parlapani, M Kyritsi, C Hadjichristodoulou, IS Boziaris Food Microbiology 103, 103959, 2022 | 25 | 2022 |
| High pressure processing at ultra-low temperatures: Inactivation of foodborne bacterial pathogens and quality changes in frozen fish fillets IS Boziaris, FF Parlapani, CAM DeWitt Innovative Food Science & Emerging Technologies 74, 102811, 2021 | 25 | 2021 |
Ioannis S. BoziarisProfessor, School of Agricultural Sciences, University of Thessaly, Greece在 uth.gr 的电子邮件经过验证
![Konstantinos (Kostas) Kormas [ORCID: 0000-0002-8214-0175]](https://images.xueshu.lanfanshu.cn/citations?view_op=small_photo&user=6MJC8sMAAAAJ&citpid=25)
