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Anthimia M. Batrinou on Muck Rack

Anthimia M. Batrinou

As seen in: MDPI
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Articles

Applications of Machine Learning in Food Safety and HACCP Monitoring of Animal-Source Foods

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By Panagiota-Kyriaki Revelou, Efstathia Tsakali, Anthimia M. Batrinou, Irini F. Strati
| MDPI
All articles published by MDPI are made immediately available worldwide under an open access license. No special permission is required to reuse all or part of the article published by MDPI, including figures and tables. For articles published under an open access Creative Common CC BY license, any part of the article may be reused without permission provided that the original article is clearly cited. For more information, please refer to https://www.mdpi.com/openaccess.
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Origanum majorana L. As Flavoring Agent: Impact on Quality Indices, Stability, and Volatile and Phenolic Profiles of Extra Virgin Olive Oil (EVOO)

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By Panagiota Kyriaki Revelou, Spyridon J. Konteles, Anthimia M. Batrinou, Marinos Xagoraris
| MDPI
All articles published by MDPI are made immediately available worldwide under an open access license. No special permission is required to reuse all or part of the article published by MDPI, including figures and tables. For articles published under an open access Creative Common CC BY license, any part of the article may be reused without permission provided that the original article is clearly cited. For more information, please refer to https://www.mdpi.com/openaccess.
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Electric Field Induced Drift of Bacterial Protein Toxins of Foodborne Pathogens Staphylococcus aureus and Escherichia coli from Water

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By Anthimia M. Batrinou, Ioannis E. Sarris, Vasileios Bartzis, Spyros J. Konteles
| MDPI
Abstract : Bacterial protein toxins secreted by foodborne pathogens, such as Staphylococcus aureus and Shiga toxin-producing Escherichia coli (STEC) strains, may cause severe toxicosis in humans if present in foods or water and constitute an important public health problem. These toxins are large biomolecules with negative and positive ions due to the ionizable groups in the residual amino acids.
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