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Journal of Agricultural and Food Chemistry|April 22, 2008
Extremely low temperature fermentations of grape must by potato-supported yeast, strain AXAZ-1. A contribution is performed for catalysis of alcoholic fermentationPanagiotis Kandylis, Athanasios A KoutinasJournal of Agricultural and Food Chemistry|November 28, 2008
Corn starch gel for yeast cell entrapment. A view for catalysis of wine fermentationPanagiotis Kandylis, Amalia Goula, Athanasios A KoutinasApplied 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.Bioresource Technology|June 13, 2009
Lactose uptake rate by kefir yeast using 14C-labelled lactose to explain kinetic aspects in its fermentationAristidis Golfinopoulos, Lamprini Papaioannou, Magdalini Soupioni, et al.Applied Biochemistry and Biotechnology|February 14, 2012
Volatiles formation from grape must fermentation using a cryophilic and thermotolerant yeastNikolaos Kopsahelis, Loulouda Bosnea, Maria Kanellaki, et al.Applied Biochemistry and Biotechnology|April 5, 2014
Freeze-dried Saccharomyces cerevisiae cells immobilized on potato pieces for low-temperature winemakingPanagiotis Kandylis, Dimitra Dimitrellou, Paraskevi Lymnaiou, et al.Microorganisms|May 24, 2020
Entrapped Psychrotolerant Yeast Cells within Pine Sawdust for Low Temperature Wine Making: <i>Impact on Wine Quality</i>Antonia Terpou, Vassilios Ganatsios, Maria Kanellaki, et al.Bioresource Technology|February 7, 2013
Study of whey fermentation by kefir immobilized on low cost supports using 14C-labelled lactoseMagdalini Soupioni, Aristidis Golfinopoulos, Maria Kanellaki, et al.Journal of Agricultural and Food Chemistry|November 8, 2007
Evaluation of the thermally dried immobilized cells of Lactobacillus delbrueckii subsp. bulgaricus on apple pieces as a potent starter cultureNikolaos Kopsahelis, Panayiotis Panas, Yiannis Kourkoutas, 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.Pageof 6