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个人简介
He has coordinated 6 EU projects and participated in more than 35 EU projects & concerted Action. Through these projects, the team of Prof. G. Nychas has acquired extensive experience on; a) the assessment of food safety and spoilage through microbiological analysis (pathogens spoilage organisms), and physicochemical analysis (metabolomics) in combination with multivariate statistical methods, such as MCFA, PCA, discriminant analysis and cluster analysis, b) on responses of stress adapted pathogens grown planktonically or attached on stainless steel surfaces (biofilms), and c) on modelling the behaviour of microbial populations throughout the food chain to assist reliable estimation of microbial food safety risk. d) Implementation of Process analytical technology (PAT) in Food Industry. He has published 278 papers (Scopus 20-10-20) with ca. 14120 citations and h=69.
A summary Table of the funding EU (exclusively) projects of this laboratory is provided below
研究兴趣
论文共 313 篇作者统计合作学者相似作者
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Anastasia Lytou,Lemonia-Christina Fengou, Antonis Koukourikos, Pythagoras Karampiperis, Panagiotis Zervas, Aske Schultz Carstensen, Alessia Del Genio,Jens Michael Carstensen,Nette Schultz,Nikos Chorianopoulos,George-John Nychas
Lemonia-Christina Fengou, Anastasia E. Lytou, George Tsekos,Panagiotis Tsakanikas,George-John E. Nychas
Xu Gao,Jina Han,Lixian Zhu,George-John E. Nychas,Yanwei Mao,Xiaoyin Yang,Yunge Liu, Xueqing Jiang,Yimin Zhang,Pengcheng Dong
Foodsno. 10 (2024): 1533
Xu Gao,Jina Han,Lixian Zhu,George-John E Nychas,Yanwei Mao,Xiaoyin Yang,Yunge Liu, Xueqing Jiang,Yimin Zhang,Pengcheng Dong
Foods (Basel, Switzerland)no. 10 (2024)
Xu Gao,Jina Han,Lixian Zhu,George-John E. Nychas,Yanwei Mao,Xiaoyin Yang,Yunge Liu, Xueqing Jiang,Yimin Zhang,Pengcheng Dong
Foodsno. 10 (2024)
Panagiotis Skandamis,George-John Nychas
International Journal of Food Microbiologypp.110762, (2024)
Patra Sourri, Agnieszka Dekowska,Joanna Joanna Bucka-Kolendo, George-John Nychas, Chrysoula Tassou,Agapi I Doulgeraki
Italian Journal of Food Scienceno. 2 (2024): 205-215
International journal of food microbiology (2023): 110334-110334
Lawrie´s Meat Sciencepp.549-590, (2023)
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