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	1.	The influence of industrial-scale canning on cadmium and lead levels in sardines and anchovies from commercial fishing centres of the Mediterranean Sea. [electronic resource] by Galitsopoulou, Augoustina Georgantelis, Dimitrios Kontominas, Michael Producer: 20150105 In: Food additives & contaminants. Part B, Surveillance vol. 5 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Detection of okadaic acid and related esters in mussels during diarrhetic shellfish poisoning (DSP) episodes in Greece using the mouse bioassay, the PP2A inhibition assay and HPLC with fluorimetric detection. [electronic resource] by Prassopoulou, Eleanna Katikou, Panagiota Georgantelis, Dimitrios Kyritsakis, Apostolos Producer: 20090330 In: Toxicon : official journal of the International Society on Toxinology vol. 53 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	3.	First report on toxicity assessment of the Lessepsian migrant pufferfish Lagocephalus sceleratus (Gmelin, 1789) from European waters (Aegean Sea, Greece). [electronic resource] by Katikou, Panagiota Georgantelis, Dimitrios Sinouris, Nikolaos Petsi, Anastasia Fotaras, Theodoros Producer: 20090915 In: Toxicon : official journal of the International Society on Toxinology vol. 54 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	4.	Effect of rosemary extract, chitosan and α-tocopherol on lipid oxidation and colour stability during frozen storage of beef burgers. [electronic resource] by Georgantelis, Dimitrios Blekas, Georgios Katikou, Panagiota Ambrosiadis, Ioannis Fletouris, Dimitrios J Producer: 20121002 In: Meat science vol. 75 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	5.	Effect of rosemary extract, chitosan and α-tocopherol on microbiological parameters and lipid oxidation of fresh pork sausages stored at 4°C. [electronic resource] by Georgantelis, Dimitrios Ambrosiadis, Ioannis Katikou, Panagiota Blekas, Georgios Georgakis, Spyridon A Producer: 20121002 In: Meat science vol. 76 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	6.	Relation of biogenic amines' formation with microbiological and sensory attributes in Lactobacillus-inoculated vacuum-packed rainbow trout (Oncorhynchus mykiss) fillets. [electronic resource] by Katikou, Panagiota Georgantelis, Dimitrios Paleologos, Evangelos K Ambrosiadis, Ioannis Kontominas, Michael G Producer: 20060808 In: Journal of agricultural and food chemistry vol. 54 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)