Δημοσιεύσεις (από το 2010 και μετά)

 

Peer reviewed journals

  1. Boziaris I.S., Parlapani F.F., DeWitt C.Μ. (2021). High Pressure Processing at ultralow temperatures: Inactivation of food-borne bacterial pathogens and quality changes in frozen fish fillets. Innovative Food Science and Emerging Technologies [IF: 4.477] (accepted).
  2. Parlapani F.F. (2021). Microbial Diversity of Seafood. Current Opinion in Food Science, 37, 45-51. [IF: 4.577]. [Invited manuscript].
  3. Syropoulou, F., Parlapani, F.F., Kakasis, S., Nychas, G.-J.E., Boziaris, I.S. (2021). Primary Processing and Storage Affect the Dominant Microbiota of Fresh and Chill-Stored Sea Bass Products. Foods, 10, 671.
  4. Govari, M., Tryfinopoulou, P., Parlapani, F.F., Boziaris, I.S., Panagou, E.Z., Nychas, G.-J.E. (2021). Quest of Intelligent Research Tools for Rapid Evaluation of Fish Quality FTIR Spectroscopy and Multispectral Imaging Versus Microbiological Analysis. Foods 10, 264.
  5. Kotsanopoulos KV, Exadactylos A, Gkafas GA, Martsikalis PV, Parlapani FF, Boziaris IS, Arvanitoyannis IS (2021). The use of molecular markers in the verification of fish and seafood authenticity and the detection of adulteration. Comprehensive Reviews in Food Science and Food Safety 20, 1584-1654.
  6. Parlapani F.F. et al (2021). Shelf-life, microbiological changes and nutritional value of ice-stored thicklip grey mullet (Chelon labrosus). Journal of aquatic food product technology. https://doi.org/10.1080/10498850.2021.1900968.
  1. Ekonomou, Sotirios I. Boziaris, Ioannis S. (2021). “Non-Thermal Methods for Ensuring the Microbiological Quality and Safety of Seafood” Applied Sciences 11, no. 2: 833. https://doi.org/10.3390/app11020833
  1. Parlapani F.F., Ferrocino I., Michailidou S., Argiriou A., Haroutounian S.A., Kokokiris L., Rantsiou K., Boziaris I.S. (2020). Microbiota and volatilome profile of fresh and chill-stored deepwater rose shrimp (Parapenaeus longirostris), Food Research International 132, 109057 [IF: 3.579].
  2. Syropoulou F., Parlapani, F.F., Bosmali I., Madesis P., Boziaris I.S. (2020). HRM and 16S rRNA gene sequencing reveal the cultivable microbiota of the European seabass during ice storage. International Journal of Food Microbiology 327, 108658 [IF: 4.006].
  3. Kritikos A., Aska I., Economou S., Mallouchos A., Parlapani F.F., Haroutounian S.A., Boziaris I.S. (2020). Volatilome of chill-stored European seabass and Atlantic salmon products under modified atmosphere packaging. Molecules 25, 1981 [IF:3.060]
  4. Ekonomou, S. I., Bulut, S., Karatzas, K. A. G., Boziaris, I.S. (2020). Inactivation of Listeria monocytogenes in raw and hot smoked trout fillets by high hydrostatic pressure processing combined with liquid smoke and freezing. Innovative Food Science & Emerging Technologies, 64, 102427. [https://doi.org/10.1016/j.ifset.2020.102427].
  5. Parlapani F.F., Syropoulou F., Tsiartsafis A., Ekonomou S., Madesis P., Exadactylos A., Boziaris I.S. (2020). HRM analysis as a tool to facilitate identification of bacteria from mussels during storage at 4°C. Food Microbiology 85, 103304 [IF: 4.090].
  6. Parlapani F.F., Anagnostopoulos D.A., Koromilas S., Kios K., Michailidou S., Pasentsis K., Psomopoulos F., Argiriou A., Haroutounian S.A., Boziaris I.S. (2019) Bacterial communities and potential spoilage markers of whole Blue Crab (Callinectes sapidus) stored under commercial simulated conditions. Food Microbiology 82, 325-333 [IF: 4.090].
  7. Parlapani F.F., Kyritsi M., Sakka M., Chatzinikolaou K., Donos S., Boziaris I.S., Hadjichristodoulou C., Athanassiou C.G. (2019). Matrix-assisted laser desorption ionization–time of light mass spectrometry reveals Enterococcus and Enterobacter spp. in major insect species involved in food security with resistance to common antibiotics. Journal of Pest Science 93, 159-170 [IF: 4.402].
  8. Parlapani F.F., Michailidou S. Pasentsis K., Argiriou A., Krey, G., Boziaris Ι. S. (2018). 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 two geographically distinct areas of Greece. International Journal of Food Microbiology 278, 36-43 [IF: 3.451].
  9. Parlapani F.F., S. Michailidou, D.A. Anagnostopoulos, A.K. Sakellariou, K. Pasentsis, F. Psomopoulos, A. Argiriou, S.A. Haroutounian, Boziaris I.S. (2018). Microbial spoilage investigation of thawed common cuttlefish (Sepia officinalis) stored at 2 °C using next generation sequencing and volatilome analysis. Food Microbiol. 76 518–525 [IF: 4.090].
  10. Papaioannou E, Giaouris ED, Berillis P, Boziaris IS (2018) Dynamics of biofilm formation by Listeria monocytogenes on stainless steel under mono-species and mixed-culture simulated fish processing conditions and chemical disinfection challenges. International Journal of Food Microbiology 267, 9–19.
  11. Verdos GI, Makrigiannis A, Tsigaras E, Boziaris IS (2018). Survival of food-borne bacterial pathogens in traditional Mediterranean anchovy products. Journal of Food Safety, 1-7.
  12. Parlapani F.F., Malouchos A., Haroutounian S.A., Boziaris I.S. (2017). Microbial and non-microbial origin volatile organic compounds produced on model fish substrate inoculated or not with gilt-head sea bream spoilage bacteria. LWT – Food Science and Technology 78, 54-62 [IF: 2.71]
  13. Kazi M., Parlapani F.F., Boziaris I.S., Vellios E.K., Lykas C. (2017). Effect of ozone on the microbiological status of five dried aromatic plants. ‘Journal of the Science of Food and Agriculture [IF: 2.08].
  14. Parlapani F.F., Boziaris I.S. (2016). Monitoring of spoilage status and determination of microbial communities based on 16S rRNA gene sequence analysis of whole sea bream stored at various temperatures. LWT – Food Science and Technology 66, 553–559 [IF: 2.55].
  15. Bouletis A.D., Arvanitoyannis I.S., Hadjichristodoulou C., Neofitou C., Parlapani F.F., Gkagtzis D.C. (2016). Quality changes of cuttlefish stored under various atmosphere modifications and vacuum packaging. Journal of the Science of Food and Agriculture, DOI 10.1002/jsfa.7459 [IF: 1.88].
  16. Parlapani F.F., Haroutounian S.A., Nychas G-J.E, Boziaris I.S. (2015). Microbiological spoilage and volatiles production of gutted European sea bass stored under air and commercial modified atmosphere package at 2oC. Food Microbiology 50, 44-53. [IF: 3.37].
  17. Parlapani F.F., Kormas K. Ar., Boziaris I.S. (2015). Microbiological changes, shelf life and identification of initial and spoilage microbiota of sea bream fillets stored under various conditions using 16S rRNA gene analysis. Journal of the Science of Food and Agriculture 95, 2386–2394 [IF: 1.88].
  18. Parlapani F.F., Verdos G.I., Haroutounian S.A., Boziaris I.S. (2015). The dynamics of Pseudomonas and volatilome during the spoilage of gutted sea bream stored at 2°C. Food Control 55, 257-265. [IF: 2.82].
  19. Parlapani F.F., Neofitou C., Boziaris I.S. (2014). Microbiological quality of raw and processed wild and cultured edible snails. Journal of the Science of Food and Agriculture 94, 768-772. [IF: 1.88].
  20. Boziaris I. S. (2014) Food ingredients from the marine environment. Marine biotechnology meets food science and technology (perspective article). Marine Science (Marine Biotechnology) 1. 1-4. [https://doi.org/10.3389/fmars.2014.00066].
  21. Parlapani F.F., Malouchos A., Haroutounian S.A., Boziaris I.S. (2014). Microbiological spoilage and investigation of volatile profile during storage of sea bream fillets under various conditions. International Journal of Food Microbiology 189, 153–163. [IF: 3.16].
  22. Parlapani F.F., Meziti A., Kormas Ar.K., Boziaris I.S. (2013). Indigenous and spoilage microbiota of farmed sea bream stored in ice identified by phenotypic and 16S rRNA gene analysis. Food Microbiology 33, 85-89. [IF: 3.37].
  23. Boziaris I.S., Stamatiou A., Nychas G.-J. E. (2013). Microbiological aspects and shelf life of processed seafood products. Journal of the Science of Food and Agriculture, 93, 1184-1193 [DOI: 10.1002/jsfa.5873].
  24. Boziaris I.S., A. Kordila and C. Neofitou (2011). Microbial spoilage analysis and its effect on chemical changes and shelf-life of Norway lobster (Nephrops norvegicus) stored in air at various temperatures. International Journal of Food Science & Technology, 46, 887-895. [DOI: 10.1111/j.1365-2621.2011.02568.x].
  25. Boziaris I.S., Chorianopoulos N. G., Haroutounian S. A., Nychas G.-J. E. (2011). Effect of Satureja thymbra essential oil on growth-no growth interfaces of Listeria monocytogenes Scott A and Salmonella Enteritidis PT4, at various temperatures, pH and water activities. Journal of Food Protection, 74, 45-54 [https://doi.org/10.4315/0362-028X.JFP-10-077].

 

Κεφάλαια σε βιβλία

  1. Parlapani F.F., Boziaris, IS, DeWitt, C.Μ. (2021). Pathogens & Their Sources in Freshwater Fish, Sea Finfish, Shellfish & Algae. Elsevier, pp xx-xx.
  2. Boziaris I.S., Parlapani F.F. (2017). Specific Spoilage Organisms (SSO) in Fish. In: Microbiological Quality of Food: Foodborne Spoilers. Edited by A. Bevilacqua, M.R. Corbo, M. Sinigaglia, Sykes R. Elsevier, Woodhead Publishing, pp 60-98.
  3. Boziaris I.S., Parlapani F.F. (2014). Microbiological examination of seafood. In: Seafood Processing. Technology, Quality & Safety. Edited by I.S. Boziaris. Wiley-Blackwell, IFST Advances in Food Science Series. pp. 387-418.
  4. Nisiotou A., Parlapani F.F., Kormas K., Boziaris I.S. (2014). Old Targets, New Weapons: Food Microbial Communities Revealed With Molecular Tools. In: Novel Food Preservation and Microbial Assessment Techniques. Edited by I. S. Boziaris. Taylor & Francis, CRC Press. pp. 277-312.

 

Edited books

  1. Seafood Processing. Technology, Quality & Safety. Edited by I.S. Boziaris. IFST Advances in Food Science Series.Wiley-Blackwell, (2014).
  2. Novel Food Preservation and Microbial Assessment Techniques. Edited by I.S. Boziaris. Taylor & Francis (2014)

 

Επιμέλεια βιβλίων στα Ελληνικά

  1. Food Microbiology: An Introduction (ASM Books) 4th Edition by Karl R. Matthews (Author), Kalmia E. Kniel (Author), Thomas J. Montville (Author). [επιμέλεια από Γιαβάσης Ι., Μποζιάρης Ι., Γκιαούρης Ε. (2020)].
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