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Foods (Basel, Switzerland)|February 10, 2021
Health Promoting Properties of Cereal VinegarsPanagiotis Kandylis, Argyro Bekatorou, Dimitra Dimitrellou, et al.Food Chemistry|June 5, 2015
Tubular cellulose/starch gel composite as food enzyme storehouseEleftheria Barouni, Theano Petsi, Maria Kanellaki, et al.Journal of Agricultural and Food Chemistry|March 5, 2004
Red wine making by immobilized cells and influence on volatile compositionArgyris Tsakiris, Vasillios Sipsas, Argyro Bekatorou, et al.Enzyme and Microbial Technology|September 25, 2014
Promotion of maltose fermentation at extremely low temperatures using a cryotolerant Saccharomyces cerevisiae strain immobilized on porous cellulosic materialVassilios Ganatsios, Athanasios A Koutinas, Argyro Bekatorou, et al.Applied Biochemistry and Biotechnology|January 29, 2010
Dry red wine making using yeast immobilized on cork piecesArgyris Tsakiris, Panagiotis Kandylis, Argyro Bekatorou, et al.Applied Biochemistry and Biotechnology|February 13, 2010
A new process for wine production by penetration of yeast in uncrushed frozen grapesArgyris Tsakiris, Athanasios A Koutinas, Costas Psarianos, et al.Applied Biochemistry and Biotechnology|June 20, 2013
Discarded oranges and brewer's spent grains as promoting ingredients for microbial growth by submerged and solid state fermentation of agro-industrial waste mixturesTheodoros Aggelopoulos, Argyro Bekatorou, Ashok Pandey, et al.Applied Biochemistry and Biotechnology|May 9, 2002
Low-temperature brewing by freeze-dried immobilized cellsArgyro Bekatorou, Magda J Soupioni, Athanasios A Koutinas, et al.Molecules (Basel, Switzerland)|July 29, 2023
Sweet Wine Production from the Side-Stream of Industrial Corinthian Currant Processing: Product Quality, Antioxidant Capacity, and VolatilomeIris Plioni, Eleni Michalopoulou, Athanasios Mallouchos, et al.Bioresource Technology|February 13, 2013
γ-Alumina as a process advancing tool for a new generation biofuelKostas Syngiridis, Argyro Bekatorou, Mihalis Kallis, et al.Pageof 5