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Items: 1 to 20 of 43

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.

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.

3.

Wine production using free and immobilized kefir culture on natural supports.

Nikolaou A, Tsakiris A, Kanellaki M, Bezirtzoglou E, Akrida-Demertzi K, Kourkoutas Y.

Food Chem. 2019 Jan 30;272:39-48. doi: 10.1016/j.foodchem.2018.08.015. Epub 2018 Aug 4.

PMID:
30309560
4.

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
5.

Novel FRET-substrates of Rhizomucor pusillus rennin: Activity and mechanistic studies.

Stergiou PY, Foukis A, Gkini OA, Barouni E, Georgoulia PS, Kanellaki M, Koutinas AA, Papagianni M, Papamichael EM.

Food Chem. 2018 Apr 15;245:926-933. doi: 10.1016/j.foodchem.2017.11.081. Epub 2017 Nov 22.

PMID:
29287461
6.

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.

7.

Scale-up for esters production from straw whiskers for biofuel applications.

Dima A, Boura K, Bekatorou A, Stergiou PY, Foukis A, Gkini OA, Kandylis P, Pissaridi K, Kanellaki M, Papamichael EM, Koutinas AA.

Bioresour Technol. 2017 Oct;242:109-112. doi: 10.1016/j.biortech.2017.04.029. Epub 2017 Apr 9.

PMID:
28433585
8.

Downstream extraction process development for recovery of organic acids from a fermentation broth.

Bekatorou A, Dima A, Tsafrakidou P, Boura K, Lappa K, Kandylis P, Pissaridi K, Kanellaki M, Koutinas AA.

Bioresour Technol. 2016 Nov;220:34-37. doi: 10.1016/j.biortech.2016.08.039. Epub 2016 Aug 12.

PMID:
27560489
9.

Production of nanotubes in delignified porous cellulosic materials after hydrolysis with cellulase.

Koutinas ΑΑ, Papafotopoulou-Patrinou E, Gialleli AI, Petsi T, Bekatorou A, Kanellaki M.

Bioresour Technol. 2016 Aug;213:169-171. doi: 10.1016/j.biortech.2016.03.065. Epub 2016 Mar 14.

PMID:
26996258
10.

Effect of curing salts and probiotic cultures on the evolution of flavor compounds in dry-fermented sausages during ripening.

Sidira M, Kandylis P, Kanellaki M, Kourkoutas Y.

Food Chem. 2016 Jun 15;201:334-8. doi: 10.1016/j.foodchem.2016.01.084. Epub 2016 Jan 21.

PMID:
26868585
11.

Immobilized rennin in TC/SG composite in cheese production.

Barouni E, Petsi T, Kolliopoulos D, Vasileiou D, Panas P, Bekatorou A, Kanellaki M, Koutinas AA.

Food Chem. 2016 Jun 1;200:76-82. doi: 10.1016/j.foodchem.2016.01.009. Epub 2016 Jan 6.

PMID:
26830563
12.

Economic evaluation of technology for a new generation biofuel production using wastes.

Koutinas A, Kanellaki M, Bekatorou A, Kandylis P, Pissaridi K, Dima A, Boura K, Lappa K, Tsafrakidou P, Stergiou PY, Foukis A, Gkini OA, Papamichael EM.

Bioresour Technol. 2016 Jan;200:178-85. doi: 10.1016/j.biortech.2015.09.093. Epub 2015 Oct 3.

PMID:
26492169
13.

In vitro study on the cell adhesion ability of immobilized lactobacilli on natural supports.

Sidira M, Kourkoutas Y, Kanellaki M, Charalampopoulos D.

Food Res Int. 2015 Oct;76(Pt 3):532-539. doi: 10.1016/j.foodres.2015.07.036. Epub 2015 Aug 1.

PMID:
28455035
14.

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.

15.

Tubular cellulose/starch gel composite as food enzyme storehouse.

Barouni E, Petsi T, Kanellaki M, Bekatorou A, Koutinas A.

Food Chem. 2015 Dec 1;188:106-10. doi: 10.1016/j.foodchem.2015.04.038. Epub 2015 Apr 21.

PMID:
26041171
16.

New generation biofuel: continuous acidogenesis of sucrose-raffinose mixture simulating vinasse is promoted by γ-alumina pellets.

Lappa K, Kandylis P, Bastas N, Klaoudatos S, Athanasopoulos N, Bekatorou A, Kanellaki M, Koutinas AA.

Biotechnol Biofuels. 2015 May 7;8:74. doi: 10.1186/s13068-015-0255-6. eCollection 2015.

17.

Cheese production using kefir culture entrapped in milk proteins.

Dimitrellou D, Kandylis P, Kourkoutas Y, Koutinas AA, Kanellaki M.

Appl Biochem Biotechnol. 2015 May;176(1):213-30. doi: 10.1007/s12010-015-1568-4. Epub 2015 Mar 27.

PMID:
25809991
18.

Continuous acidogenesis of sucrose, raffinose and vinasse using mineral kissiris as promoter.

Lappa K, Kandylis P, Bekatorou A, Bastas N, Klaoudatos S, Athanasopoulos N, Kanellaki M, Koutinas AA.

Bioresour Technol. 2015;188:43-8. doi: 10.1016/j.biortech.2015.01.131. Epub 2015 Feb 7.

PMID:
25748017
19.

Effect of immobilized Lactobacillus casei on volatile compounds of heat treated probiotic dry-fermented sausages.

Sidira M, Kandylis P, Kanellaki M, Kourkoutas Y.

Food Chem. 2015 Jul 1;178:201-7. doi: 10.1016/j.foodchem.2015.01.068. Epub 2015 Jan 20.

PMID:
25704702
20.

Effect of immobilized Lactobacillus casei on the evolution of flavor compounds in probiotic dry-fermented sausages during ripening.

Sidira M, Kandylis P, Kanellaki M, Kourkoutas Y.

Meat Sci. 2015 Feb;100:41-51. doi: 10.1016/j.meatsci.2014.09.011. Epub 2014 Sep 28.

PMID:
25306510

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