Amanote Research
Register
Sign In
Discover open access scientific publications
Search, annotate, share and cite publications
Publications by P.N. Skandamis
Quantitative Microbiological Risk Assessment as a Tool to Obtain Useful Information for Risk Managers — Specific Application to Listeria Monocytogenes and Ready-To-Eat Meat Products
International Journal of Food Microbiology
Risk
Microbiology
Food Science
Reliability
Safety
Medicine
Quality
A Study of the Minimum Inhibitory Concentration and Mode of Action of Oregano Essential Oil, Thymol and Carvacrol
Journal of Applied Microbiology
Medicine
Applied Microbiology
Biotechnology
Related publications
Ready-To-Eat Meat Products as a Source of Listeria Monocytogenes
Journal of Veterinary Research (Poland)
Veterinary
Risk of Listeria Monocytogenes Contamination of Raw Ready-To-Eat Seafood Products Available at Retail Outlets in Japan
Applied and Environmental Microbiology
Applied Microbiology
Biotechnology
Ecology
Food Science
Sales Responses to Recalls for Listeria Monocytogenes: Evidence From Branded Ready-To-Eat Meats
Review of Agricultural Economics
Quantitative Risk Assessment of Listeria Monocytogenes in a Traditional RTE Product
EFSA Journal
Veterinary
Microbiology
Food Science
Animal Science
Parasitology
Plant Science
Zoology
Listeria Monocytogenes Isolates From Ready to Eat Plant Produce Are Diverse and Have Virulence Potential
International Journal of Food Microbiology
Risk
Microbiology
Food Science
Reliability
Safety
Medicine
Quality
Postpackage Pasteurization of Ready-To-Eat Deli Meats by Submersion Heating for Reduction of Listeria Monocytogenes
Journal of Food Protection
Microbiology
Food Science
Screening of Ready-To-Eat Meat Products for Hepatitis E Virus in Switzerland
Food and Environmental Virology
Mutagenesis
Virology
Food Science
Epidemiology
Health
Toxicology
Prepackage Surface Pasteurization of Ready-To-Eat Meats With a Radiant Heat Oven for Reduction of Listeria Monocytogenes
Journal of Food Protection
Microbiology
Food Science
Investigating the Control of Listeria Monocytogenes on Uncured, No-Nitrate-Or-Nitrite-Added Ready-To-Eat Meat Products Using Natural Antimicrobial Ingredients and Post-Lethality Interventions
