Αναστασία Ε. Καπετανάκου scite author profile

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Αναστασία Ε. Καπετανάκου

Environmental sampling for Listeria monocytogenes control in food processing facilities reveals three contamination scenarios

Physical properties of breads containing hydrocolloids stored at low temperature. I. Effect of chilling

Evaluating the combined effect of water activity, pH and temperature on ochratoxin A production by Aspergillus ochraceus and Aspergillus carbonarius οn culture medium and Corinth raisins

Assessing the capacity of growth, survival, and acid adaptive response of Listeria monocytogenes during storage of various cheeses and subsequent simulated gastric digestion

Applications of active packaging for increasing microbial stability in foods: natural volatile antimicrobial compounds

Physical properties of breads containing hydrocolloids stored at low temperature: II—Effect of freezing

Short-term effects of a low glycemic index carob-containing snack on energy intake, satiety, and glycemic response in normal-weight, healthy adults: Results from two randomized trials

Inhibition of A. carbonarius growth and reduction of ochratoxin A by bacteria and yeast composites of technological importance in culture media and beverages

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