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Heliyon|March 21, 2019
Revealing new promoters in whey fermentation leads to a new research conceptMagdalini Soupioni, Sofia Maragkou, Alexandra Psarologou, 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.
Bioresource Technology|February 23, 2008
Fermentation efficiency of thermally dried kefirHarris Papapostolou, Loulouda A Bosnea, Athanasios A Koutinas, et al.
Bioresource Technology|January 15, 2011
Research perspectives and role of lactose uptake rate revealed by its study using 14C-labelled lactose in whey fermentationAristidis Golfinopoulos, Nikolaos Kopsahelis, Konstantina Tsaousi, 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.
Journal of Agricultural and Food Chemistry|June 11, 2008
Production of hard-type cheese using free or immobilized freeze-dried kefir cells as a starter cultureEleftheria Katechaki, Panayiotis Panas, Katerina Rapti, 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.
Bioresource Technology|March 31, 2009
Thermally-dried free and immobilized kefir cells as starter culture in hard-type cheese productionEleftheria Katechaki, Panayiotis Panas, Yiannis Kourkoutas, et al.
Applied Biochemistry and Biotechnology|March 27, 2015
Cheese production using kefir culture entrapped in milk proteinsDimitra Dimitrellou, Panagiotis Kandylis, Yiannis Kourkoutas, et al.
Bioresource Technology|May 27, 2008
Oenococcus oeni cells immobilized on delignified cellulosic material for malolactic fermentation of wineNikolaos Agouridis, Nikolaos Kopsahelis, Stavros Plessas, et al.
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