Marios Mataragas

Scopus Author ID ORCID

Publication Activity (10 Years)

Years Active: 2020-2023
Publications (10 Years): 12

Top Venues

Foods (Basel, Switzerland)

Microorganisms

International journal of molecular sciences

Agriculture University of Athens

Agriculture University of Athens (PHD)

This page only lists publications with an associated author ORCID identifier.

Affiliation History

Agriculture University of Athens Nov 19 2014

Greece

Assistant Professor :: Food Science and Human Nutrition

Education History

Agriculture University of Athens Mar 01 2000 - Dec 10 2003

Greece

PHD :: Food Science and Human nutrition

Publications

Ilias Apostolakos, Spiros Paramithiotis, Marios Mataragas
Comparative Genomic Analysis Reveals the Functional Traits and Safety Status of Lactic Acid Bacteria Retrieved from Artisanal Cheeses and Raw Sheep Milk. Foods (Basel, Switzerland) 12 (3) (2023)
Nikolaos D Andritsos, Marios Mataragas
Characterization and Antibiotic Resistance of Listeria monocytogenes Strains Isolated from Greek Myzithra Soft Whey Cheese and Related Food Processing Surfaces over Two-and-a-Half Years of Safety Monitoring in a Cheese Processing Facility. Foods (Basel, Switzerland) 12 (6) (2023)
Ilias Apostolakos, Spiros Paramithiotis, Marios Mataragas
Comparative Genomic Analysis Reveals the Functional Traits and Safety Status of Lactic Acid Bacteria Retrieved from Artisanal Cheeses and Raw Sheep Milk. Foods (Basel, Switzerland) 12 (3) (2023)
Ilias Apostolakos, Theodora Skarlatoudi, Kornilia Vatavali, Agathi Giannouli, Loulouda Bosnea, Marios Mataragas
Genomic and Phenotypic Characterization of Mastitis-Causing Staphylococci and Probiotic Lactic Acid Bacteria Isolated from Raw Sheep's Milk. International journal of molecular sciences 24 (18) (2023)
Nikolaos D Andritsos, Marios Mataragas
Characterization and Antibiotic Resistance of Listeria monocytogenes Strains Isolated from Greek Myzithra Soft Whey Cheese and Related Food Processing Surfaces over Two-and-a-Half Years of Safety Monitoring in a Cheese Processing Facility. Foods (Basel, Switzerland) 12 (6) (2023)
Maria K Syrokou, Spiros Paramithiotis, Eleftherios H Drosinos, Loulouda Bosnea, Marios Mataragas
A Comparative Genomic and Safety Assessment of Six Lactiplantibacillus plantarum subsp. argentoratensis Strains Isolated from Spontaneously Fermented Greek Wheat Sourdoughs for Potential Biotechnological Application. International journal of molecular sciences 23 (5) (2022)
Markella Tsigkrimani, Konstantina Panagiotarea, Spiros Paramithiotis, Loulouda Bosnea, Eleni C Pappa, Eleftherios H Drosinos, Panagiotis N Skandamis, Marios Mataragas
Microbial Ecology of Sheep Milk, Artisanal Feta, and Kefalograviera Cheeses. Part II: Technological, Safety, and Probiotic Attributes of Lactic Acid Bacteria Isolates. Foods (Basel, Switzerland) 11 (3) (2022)
Marios Mataragas, Loulouda Bosnea
Fermented Foods: New Concepts and Technologies for the Development of New Products, Quality Control. Foods (Basel, Switzerland) 11 (3) (2022)
Markella Tsigkrimani, Magdalini Bakogianni, Spiros Paramithiotis, Loulouda Bosnea, Eleni C Pappa, Eleftherios H Drosinos, Panagiotis N Skandamis, Marios Mataragas
Microbial Ecology of Artisanal Feta and Kefalograviera Cheeses, Part I: Bacterial Community and Its Functional Characteristics with Focus on Lactic Acid Bacteria as Determined by Culture-Dependent Methods and Phenotype Microarrays. Microorganisms 10 (1) (2022)
Maria K Syrokou, Sofia Tziompra, Eleni-Efthymia Psychogiou, Sofia-Despoina Mpisti, Spiros Paramithiotis, Loulouda Bosnea, Marios Mataragas, Panagiotis N Skandamis, Eleftherios H Drosinos
Technological and Safety Attributes of Lactic Acid Bacteria and Yeasts Isolated from Spontaneously Fermented Greek Wheat Sourdoughs. Microorganisms 9 (4) (2021)
Maria K Syrokou, Christina Themeli, Spiros Paramithiotis, Marios Mataragas, Loulouda Bosnea, Anthoula A Argyri, Nikos G Chorianopoulos, Panagiotis N Skandamis, Eleftherios H Drosinos
Microbial Ecology of Greek Wheat Sourdoughs, Identified by a Culture-Dependent and a Culture-Independent Approach. Foods (Basel, Switzerland) 9 (11) (2020)
Eleni C Pappa, Efthymia Kondyli, Loulouda Bosnea, Marios Mataragas, Agathi Giannouli, Maria Tsiraki
Semi-Industrial Production of Kashkaval of Pindos Cheese Using Sheep or a Mixture of Sheep-Goat Milk and the Utilization of the Whey for Manufacturing Urda Cheese. Foods (Basel, Switzerland) 9 (6) (2020)

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Publication Activity (10 Years)

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Marios Mataragas