Onderzoeker
Despoina Angeliki Stavropoulou
- Trefwoorden:Toegepaste biologische wetenschappen
Affiliaties
- Faculteit van de Wetenschappen (Faculteit)
Lid
Vanaf18 aug 2015 → 22 okt 2018 - Toegepaste Biologische Wetenschappen (Departement)
Lid
Vanaf15 jan 2014 → 14 jan 2018 - Toegepaste Biologische Wetenschappen (Departement)
Lid
Vanaf15 jan 2014 → 31 okt 2015 - Industriële Microbiologie (Onderzoeksgroep)
Lid
Vanaf15 jan 2014 → 14 jan 2015
Publicaties
1 - 10 van 12
- Part 1 - Foods and their associated microbes: meat and meat products(2019)
Auteurs: Wim Jan L Geeraerts, Despoina Angeliki Stavropoulou, Luc De Vuyst
Pagina's: 57-90 - Effect of temperature and pH on the community dynamics of coagulasenegative staphylococci during spontaneous meat fermentation in a model system(2018)
Auteurs: Despoina Angeliki Stavropoulou, Panagiota Filippou, S. De Smet, Luc De Vuyst, Frédéric Leroy
Pagina's: 180-188 - Species Pervasiveness Within the Group of Coagulase-Negative Staphylococci Associated With Meat Fermentation Is Modulated by pH(2018)
Auteurs: Despoina Angeliki Stavropoulou, Hannelore De Maere, Alberto Berardo, Bente Janssens, Panagiota Filippou, Luc De Vuyst, Stefaan De Smet, Frédéric Leroy
Pagina's: 1-11 - The narrowing down of inoculated communities of coagulase-negative staphylococci in fermented meat models is modulated by temperature and pH(2018)
Auteurs: Despoina Angeliki Stavropoulou, Emiel Van Reckem, S. De Smet, Luc De Vuyst, Frédéric Leroy
Pagina's: 52-59 - Pervasiveness of Staphylococcus carnosus over Staphylococcus xylosus is affected by the level of acidification within a conventional meat starter culture set-up(2018)
Auteurs: Despoina Angeliki Stavropoulou, Hannelore De Maere, Alberto Berardo, Bente Janssens, Panagiota Filippou, Luc De Vuyst, S. De Smet, Frédéric Leroy
Pagina's: 60-66 - Coagulase-negatieve stafylokokken in gefermenteerde vleeswaren: gemeenschapsdynamica en aminozuuromzettingen(2018)
Auteurs: Despoina Angeliki Stavropoulou, Frédéric Leroy
- Exploring the metabolic heterogeneity of coagulase-negative staphylococci to improve the quality and safety of fermented meats: a review(2017)
Auteurs: Maria Sanchez Mainar, Despoina Angeliki Stavropoulou
Pagina's: 24-37 - Actin proteolysis during ripening of dry fermented sausages at different pH values(2017)
Auteurs: Alberto Berardo, Bart Devreese, H. De Maere, Despoina Angeliki Stavropoulou, G. Van Royen, Frédéric Leroy, S. De Smet
Pagina's: 1322-1332 - Effect of sodium ascorbate and sodium nitrite on protein and lipid oxidation in dry fermented sausages(2016)
Auteurs: Alberto Berardo, H. De Maere, Despoina Angeliki Stavropoulou, Tine Rysman, Frédéric Leroy, Stefaan De Smet
Pagina's: 359-364 - Amino acid conversions by coagulase-negative staphylococci in a rich medium: Assessment of inter- and intraspecies heterogeneity(2015)
Auteurs: Despoina Angeliki Stavropoulou, Wim Borremans, Luc De Vuyst, S. De Smet, Frédéric Leroy
Pagina's: 34-40