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Items: 12

1.

Pistacia terebinthus Resin as Yeast Immobilization Support for Alcoholic Fermentation.

Kallis M, Sideris K, Kopsahelis N, Bosnea L, Kourkoutas Y, Terpou A, Kanellaki M.

Foods. 2019 Apr 17;8(4). pii: E127. doi: 10.3390/foods8040127.

2.

Production of a Potentially Synbiotic Pomegranate Beverage by Fermentation with Lactobacillus plantarum ATCC 14917 Adsorbed on a Prebiotic Carrier.

Mantzourani I, Terpou A, Alexopoulos A, Kimbaris A, Bezirtzoglou E, Koutinas AA, Plessas S.

Appl Biochem Biotechnol. 2019 Feb 21. doi: 10.1007/s12010-019-02977-4. [Epub ahead of print]

PMID:
30790224
3.

Assessment of Ready-to-Use Freeze-dried Immobilized Biocatalysts as Innovative Starter Cultures in Sourdough Bread Making.

Mantzourani I, Terpou A, Alexopoulos A, Bezirtzoglou E, Plessas S.

Foods. 2019 Jan 21;8(1). pii: E40. doi: 10.3390/foods8010040.

4.

Employment of L. paracasei K5 as a Novel Potentially Probiotic Freeze-Dried Starter for Feta-Type Cheese Production.

Terpou A, Mantzourani I, Galanis A, Kanellaki M, Bezirtzoglou E, Bekatorou A, Koutinas AA, Plessas S.

Microorganisms. 2018 Dec 26;7(1). pii: E3. doi: 10.3390/microorganisms7010003.

5.

Potential of the Probiotic Lactobacillus Plantarum ATCC 14917 Strain to Produce Functional Fermented Pomegranate Juice.

Mantzourani I, Kazakos S, Terpou A, Alexopoulos A, Bezirtzoglou E, Bekatorou A, Plessas S.

Foods. 2018 Dec 22;8(1). pii: E4. doi: 10.3390/foods8010004.

6.

Application of A Novel Potential Probiotic Lactobacillus paracasei Strain Isolated from Kefir Grains in the Production of Feta-Type Cheese.

Mantzourani I, Terpou A, Alexopoulos A, Chondrou P, Galanis A, Bekatorou A, Bezirtzoglou E, Koutinas AA, Plessas S.

Microorganisms. 2018 Nov 29;6(4). pii: E121. doi: 10.3390/microorganisms6040121.

7.

Production of a Novel Functional Fruit Beverage Consisting of Cornelian Cherry Juice and Probiotic Bacteria.

Mantzourani I, Nouska C, Terpou A, Alexopoulos A, Bezirtzoglou E, Panayiotidis MI, Galanis A, Plessas S.

Antioxidants (Basel). 2018 Nov 12;7(11). pii: E163. doi: 10.3390/antiox7110163.

8.

Growth Capacity of a Novel Potential Probiotic Lactobacillus paracasei K5 Strain Incorporated in Industrial White Brined Cheese as an Adjunct Culture.

Terpou A, Bosnea L, Kanellaki M, Plessas S, Bekatorou A, Bezirtzoglou E, Koutinas AA.

J Food Sci. 2018 Mar;83(3):723-731. doi: 10.1111/1750-3841.14079. Epub 2018 Feb 23.

PMID:
29473955
9.

Technological Development of Brewing in Domestic Refrigerator Using Freeze-Dried Raw Materials.

Gialleli AI, Ganatsios V, Terpou A, Kanellaki M, Bekatorou A, Koutinas AA, Dimitrellou D.

Food Technol Biotechnol. 2017 Sep;55(3):325-332. doi: 10.17113/ftb.55.03.17.4907.

10.

Porous cellulose as promoter of oil production by the oleaginous yeast Lipomyces starkeyi using mixed agroindustrial wastes.

Ganatsios V, Koutinas AA, Bekatorou A, Panagopoulos V, Banat IM, Terpou A, Kopsahelis N.

Bioresour Technol. 2017 Nov;244(Pt 1):629-634. doi: 10.1016/j.biortech.2017.07.163. Epub 2017 Jul 29.

PMID:
28810217
11.

Progress in bacterial cellulose matrices for biotechnological applications.

Cacicedo ML, Castro MC, Servetas I, Bosnea L, Boura K, Tsafrakidou P, Dima A, Terpou A, Koutinas A, Castro GR.

Bioresour Technol. 2016 Aug;213:172-180. doi: 10.1016/j.biortech.2016.02.071. Epub 2016 Feb 23. Review.

PMID:
26927233
12.

Use of Pistacia terebinthus resin as immobilization support for Lactobacillus casei cells and application in selected dairy products.

Schoina V, Terpou A, Angelika-Ioanna G, Koutinas A, Kanellaki M, Bosnea L.

J Food Sci Technol. 2015 Sep;52(9):5700-8. doi: 10.1007/s13197-014-1627-9. Epub 2014 Nov 14.

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