Author

Ioannis S. Boziaris

Professor, School of Agricultural Sciences, University of Thessaly, Greece - Cited by 3,346 - food science - food microbiology - seafood processing - seafood quality - seafood safety

Biography

Ioannis S. Boziaris (MSc, PhD) is Professor in Seafood Hygiene and Preservation in the Dept. of Ichthyology and Aquatic Environment, School of Agricultural Sciences,University of Thessaly, Greece. His first degree was on Food Science & Technology (Agricultural University of Athens) and his MSc on Food Science (Univ. of Leeds,UK). His PhD (Univ. of Surrey,UK) was on food microbiology, while his post-doctoral research (Agricultural Univ. of Athens) was related to spoilage and safety of animal origin foods.
Title
Cited by
Year
Microbiological spoilage and investigation of volatile profile during storage of sea bream fillets under various conditions
FF Parlapani, A Mallouchos, SA Haroutounian, IS BoziarisInternational journal of food microbiology 189, 153-163, 2014201
157
2014
Microbiological spoilage and volatiles production of gutted European sea bass stored under air and commercial modified atmosphere package at 2 C
FF Parlapani, SA Haroutounian, GJE Nychas, IS BoziarisFood microbiology 50, 44-53, 2015201
133
2015
Specific Spoilage Organisms (SSOs) in Fish
IS Boziaris, FF ParlapaniThe Microbiological Quality of Food, 61-98, 2017201
103
2017
Microbiological changes, shelf life and identification of initial and spoilage microbiota of sea bream fillets stored under various conditions using 16S rRNA gene analysis
FF Parlapani, KA Kormas, IS BoziarisJournal of the Science of Food and Agriculture 95 (12), 2386-2394, 2015201
84
2015
Volatile organic compounds of microbial and non-microbial origin produced on model fish substrate un-inoculated and inoculated with gilt-head sea bream spoilage bacteria
FF Parlapani, A Mallouchos, SA Haroutounian, IS BoziarisLWT 78, 54-62, 2017201
82
2017
The dynamics of Pseudomonas and volatilome during the spoilage of gutted sea bream stored at 2° C
FF Parlapani, GI Verdos, SA Haroutounian, IS BoziarisFood Control 55, 257-265, 2015201
59
2015
Monitoring of spoilage and determination of microbial communities based on 16S rRNA gene sequence analysis of whole sea bream stored at various temperatures
FF Parlapani, IS BoziarisLWT-Food Science and Technology 66, 553-559, 2016201
58
2016
Dynamics of biofilm formation by Listeria monocytogenes on stainless steel under mono-species and mixed-culture simulated fish processing conditions and chemical disinfection …
E Papaioannou, ED Giaouris, P Berillis, IS BoziarisInternational journal of food microbiology 267, 9-19, 2018201
56
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 …
FF Parlapani, S Michailidou, K Pasentsis, A Argiriou, G Krey, IS BoziarisInternational journal of food microbiology 278, 36-43, 2018201
48
2018
Bacterial communities and potential spoilage markers of whole blue crab (Callinectes sapidus) stored under commercial simulated conditions
FF Parlapani, S Michailidou, DA Anagnostopoulos, S Koromilas, K Kios, ...Food microbiology 82, 325-333, 2019201
44
2019
Microbial spoilage investigation of thawed common cuttlefish (Sepia officinalis) stored at 2° C using next generation sequencing and volatilome analysis
FF Parlapani, S Michailidou, DA Anagnostopoulos, AK Sakellariou, ...Food microbiology 76, 518-525, 2018201
41
2018
Microbiological quality of raw and processed wild and cultured edible snails
FF Parlapani, C Neofitou, IS BoziarisJournal of the science of food and agriculture 94 (4), 768-772, 2014201
31
2014
Inactivation of Listeria monocytogenes in raw and hot smoked trout fillets by high hydrostatic pressure processing combined with liquid smoke and freezing
SI Ekonomou, S Bulut, KAG Karatzas, IS BoziarisInnovative Food Science & Emerging Technologies 64, 102427, 2020202
31
2020
Microbiota and volatilome profile of fresh and chill-stored deepwater rose shrimp (Parapenaeus longirostris)
FF Parlapani, I Ferrocino, S Michailidou, A Argiriou, SA Haroutounian, ...Food Research International 132, 109057, 2020202
26
2020
The use of molecular markers in the verification of fish and seafood authenticity and the detection of adulteration
KV Kotsanopoulos, A Exadactylos, GA Gkafas, PV Martsikalis, ...Comprehensive Reviews in Food Science and Food Safety 20 (2), 1584-1654, 2021202
23
2021
Food ingredients from the marine environment. Marine biotechnology meets food science and technology
IS BoziarisFrontiers in Marine Science 1, 66, 2014201
22
2014
Novel Food Preservation and Microbial Assessment Techniques
IS BoziarisCRC Press, 2014201
21
2014
Non-Thermal Methods for Ensuring the Microbiological Quality and Safety of Seafood
SI Ekonomou, IS BoziarisApplied Sciences 11 (2), 833, 2021202
19
2021
Volatilome of Chill-Stored European Seabass (Dicentrarchus labrax) Fillets and Atlantic Salmon (Salmo salar) Slices under Modified Atmosphere Packaging
A Kritikos, I Aska, S Ekonomou, A Mallouchos, FF Parlapani, ...Molecules 25 (8), 1981, 2020202
18
2020
The evolution of knowledge on seafood spoilage microbiota from the 20th to the 21st century: Have we finished or just begun?
DA Anagnostopoulos, FF Parlapani, IS BoziarisTrends in Food Science & Technology, 2022202
18
2022

Referred From: https://scholar.google.gr/citations?user=hKto38IAAAAJ&hl=en

Cited by
Citations 3346
h-index 29
i10-index 45
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