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Journal of Agricultural and Food Chemistry|May 13, 2014
Alcohol and dilution water characteristics in distilled anis (ouzo)Hrissi K Karapanagioti, Argyro BekatorouFoods (Basel, Switzerland)|January 16, 2020
Evaluation of Pediococcus pentosaceus SP2 as Starter Culture on Sourdough Bread MakingStavros Plessas, Ioanna Mantzourani, Argyro BekatorouJournal of Agricultural and Food Chemistry|March 31, 2005
Malolactic fermentation in wine with Lactobacillus casei cells immobilized on Delignified cellulosic materialNikolaos Agouridis, Argyro Bekatorou, Poonam Nigam, et al.Foods (Basel, Switzerland)|January 11, 2024
Assessment of the Physicochemical, Antioxidant, Microbial, and Sensory Attributes of Yogurt-Style Products Enriched with Probiotic-Fermented Aronia melanocarpa Berry JuiceStavros Plessas, Ioanna Mantzourani, Antonia Terpou, et al.Foods (Basel, Switzerland)|July 28, 2026
Updated Insights into Probiotic Nut-Based Dairy Alternatives: Microbiological, Antioxidant, and Sensory AspectsIoanna Mantzourani, Vasiliki Adamopoulou, Argyro Bekatorou, et al.Bioresource Technology|December 13, 2006
Comparative study of spent grains and delignified spent grains as yeast supports for alcohol production from molassesNikolaos Kopsahelis, Nikolaos Agouridis, Argyro Bekatorou, et al.Journal of Food Science|November 23, 2012
Kefir immobilized on corn grains as biocatalyst for lactic acid fermentation and sourdough bread makingStavros Plessas, Athanasios Alexopoulos, Argyro Bekatorou, et al.Applied Biochemistry and Biotechnology|January 22, 2010
Fermentation efficiency of cells immobilized on delignified brewers' spent grains after low- and high-temperature thin layer thermal dryingKonstantina Tsaousi, Athanasios A Koutinas, Argyro Bekatorou, et al.Applied Biochemistry and Biotechnology|February 4, 2010
Thermal drying of Lactobacillus delbrueckii subsp. bulgaricus and its efficient use as starter for whey fermentation and unsalted cheese makingEleftheria Katechaki, Theodoros Solomonidis, Argyro Bekatorou, et al.Bioresource Technology|May 21, 2010
Scale-up of extremely low temperature fermentations of grape must by wheat supported yeast cellsPanagiotis Kandylis, Chryssoula Drouza, Argyro Bekatorou, et al.Pageof 5