Format
Sort by
Items per page

Send to

Choose Destination

Search results

Items: 10

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.

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
3.

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
4.

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.

5.

Novel technology development through thermal drying of encapsulated Kluyveromyces marxianus in micro- and nano-tubular cellulose in lactose fermentation and its evaluation for food production.

Papapostolou H, Servetas Y, Bosnea LA, Kanellaki M, Koutinas AA.

Appl Biochem Biotechnol. 2012 Dec;168(8):2148-59. doi: 10.1007/s12010-012-9924-0. Epub 2012 Nov 1.

PMID:
23111921
6.

Volatiles formation from grape must fermentation using a cryophilic and thermotolerant yeast.

Kopsahelis N, Bosnea L, Kanellaki M, Koutinas AA.

Appl Biochem Biotechnol. 2012 Jul;167(5):1183-98. doi: 10.1007/s12010-012-9582-2. Epub 2012 Feb 11.

PMID:
22328258
7.

Scale-up of thermally dried kefir production as starter culture for hard-type cheese making: an economic evaluation.

Koutinas AA, Bekatorou A, Katechaki E, Dimitrellou D, Kopsahelis N, Papapostolou H, Panas P, Sideris K, Kallis M, Bosnea LA, Koliopoulos D, Sotiropoulos P, Panteli A, Kourkoutas Y, Kanellaki M, Soupioni M.

Appl Biochem Biotechnol. 2010 Mar;160(6):1734-43. doi: 10.1007/s12010-009-8645-5. Epub 2009 May 17.

PMID:
19449152
8.

Whey valorisation: a complete and novel technology development for dairy industry starter culture production.

Koutinas AA, Papapostolou H, Dimitrellou D, Kopsahelis N, Katechaki E, Bekatorou A, Bosnea LA.

Bioresour Technol. 2009 Aug;100(15):3734-9. doi: 10.1016/j.biortech.2009.01.058. Epub 2009 Feb 28.

PMID:
19254836
9.

Fermentation efficiency of thermally dried kefir.

Papapostolou H, Bosnea LA, Koutinas AA, Kanellaki M.

Bioresour Technol. 2008 Oct;99(15):6949-56. doi: 10.1016/j.biortech.2008.01.026. Epub 2008 Mar 4.

PMID:
18291639
10.

Migration of substances from food packaging materials to foods.

Arvanitoyannis IS, Bosnea L.

Crit Rev Food Sci Nutr. 2004;44(2):63-76. Review.

PMID:
15116754

Supplemental Content

Loading ...
Support Center