Efstathios Ζ. Panagou

universidad pablo de olavide

H指数:48

被引数:7,315

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Comparative functional genomic analysis of table olive-associated Lactiplantibacillus plantarum strains

橄榄相关植物乳杆菌属菌株的比较功能基因组分析

Frontiers in Bioinformatics

IF3.9

2026-09-140

Argon Cold Plasma Modification of Polyethylene Films to Tailor Surface and Barrier Properties

Journal of Applied Polymer Science

IF2.8

2026-02-070

OAAI

Genome sequences of Lactiplantibacillus pentosus isolated from Spanish and Greek table olive fermentations

西班牙和希腊餐用橄榄发酵中分离的植物乳杆菌属五糖菌的基因组序列

Microbiology Resource Announcements

IF0.6

2026-02-010

PRE

Impact of Climate Change on the Presence of Ochratoxin A in Red and White Greek Commercial Wines

气候变化对希腊红葡萄酒和白葡萄酒中赭曲霉毒素A存在的影响

Foods 2025, Vol. 14, Page 4157

IF5.1

2025-12-040

OAAI

Process monitoring of reduced-sodium table olive fermentation using vibrational spectroscopy

低钠餐桌橄榄发酵过程的振动光谱监测

Food Control

IF6.3

2025-12-020

OAAI

The future of the table olive sector: unlocking the potential of process analytical technology (PAT) in the era of digital transformation

橄榄鲜果产业的前景：在数字化转型时代释放过程分析技术（PAT）的潜力

European Food Research and Technology

IF3.2

2025-08-290

OAAI

Whole-genome analysis of stress resistance-related genes in Listeria monocytogenes

单核细胞增生李斯特菌抗逆相关基因的全基因组分析

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2024-12-010

OAAI

The influence of nutrients on biofilm formation of an ST87 strain of Listeria monocytogenes

营养物质对单增李斯特菌ST87菌株生物膜形成的影响

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2024-01-013

OAAI

Greek table olives: an overview on the impact of processing elaborations on the content of biophenols and related nutritional implications

EUROPEAN FOOD RESEARCH AND TECHNOLOGY

IF3.2

2023-09-022

PRE

Exploring yeast diversity of dry-salted naturally black olives from Greek retail outlets with culture dependent and independent molecular methods

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

IF5.2

2023-08-013

PRE

Editorial: Recent advances and future perspective in probiotics isolated from fermented foods: From quality assessment to novel products

FRONTIERS IN MICROBIOLOGY

IF4.5

2023-02-076

OAAI

Assessment of the Microbial Spoilage and Quality of Marinated Chicken Souvlaki through Spectroscopic and Biomimetic Sensors and Data Fusion

通过光谱和仿生传感器以及数据融合评估腌制鸡肉Souvlaki的微生物腐败和品质

MICROORGANISMS

IF4.2

2022-11-146

OAAI

The Effect of Temperature-Assisted High Hydrostatic Pressure on the Survival of Alicyclobacillus acidoterrestris Inoculated in Orange Juice throughout Storage at Different Isothermal Conditions

在不同等温条件下，温度辅助的高静水压力对橙汁中接种的酸脂环酸芽孢杆菌存活的影响

FERMENTATION-BASEL

IF3.3

2022-06-297

Recent Advances and Applications of Rapid Microbial Assessment from a Food Safety Perspective

基于食品安全视角的微生物快速评估研究进展及应用

SENSORS

IF3.5

2022-04-0615

OAAI

Antifungal activity of Saccharomyces cerevisiae and assessment of ochratoxigenic load on currants by means of Real Time PCR

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

IF5.2

2021-04-010

PREAI

Spoilage assessment of chicken breast fillets by means of fourier transform infrared spectroscopy and multispectral image analysis

CURRENT RESEARCH IN FOOD SCIENCE

IF7

2021-01-0124

OAAI

Application of spectroscopic and multispectral imaging technologies on the assessment of ready-to-eat pineapple quality: A performance evaluation study of machine learning models generated from two commercial data analytics tools

COMPUTERS AND ELECTRONICS IN AGRICULTURE

IF8.9

2020-08-0122

PREAI

A machine learning workflow for raw food spectroscopic classification in a future industry

未来行业中原食品光谱分类的机器学习工作流程

SCIENTIFIC REPORTS

IF3.9

2020-07-0853

OAAI

Limit SO2 content of wines by applying High Hydrostatic Pressure

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES

IF6.8

2020-06-0134

PREAI

Unraveling the Microbiota of Natural Black cv. Kalamata Fermented Olives through 16S and ITS Metataxonomic Analysis

MICROORGANISMS

IF4.2

2020-05-0629

OAAI

Efstathios Ζ. Panagou

个人简介

教育背景

工作经历

荣誉奖项

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