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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.
Food Chemistry|February 28, 2013
Lactose uptake rate measurements by 14C-labelled lactose reveals promotional activity of porous cellulose in whey fermentation by kefir yeastAristidis Golfinopoulos, Magdalini Soupioni, Nikolaos Kopsahelis, et al.
Journal of Bioscience and Bioengineering|October 20, 2005
A new technological approach proposed for distillate production using immobilized cellsPaul Loukatos, Maria Kanellaki, Michael Komaitis, et al.
Journal of Dairy Science|June 17, 2014
Free and immobilized Lactobacillus casei ATCC 393 on whey protein as starter cultures for probiotic Feta-type cheese productionDimitra Dimitrellou, Panagiotis Kandylis, Marianthi Sidira, et al.
Foods (Basel, Switzerland)|August 27, 2021
Tubular Cellulose from Orange Juice By-Products as Carrier of Chemical Preservatives; Delivery Kinetics and Microbial Stability of Orange JuiceAthanasia Panitsa, Theano Petsi, Panagiotis Kandylis, 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.
Food Technology and Biotechnology|April 11, 2024
Tubular Cellulose Composite as a Vehicle for the Development of Meat Products with Low Nitrite ContentAthanasia Panitsa, Theano Petsi, Maria Kanellaki, 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.
Applied Biochemistry and Biotechnology|November 1, 2012
Novel technology development through thermal drying of encapsulated Kluyveromyces marxianus in micro- and nano-tubular cellulose in lactose fermentation and its evaluation for food productionHarris Papapostolou, Yiannis Servetas, Loulouda A Bosnea, et al.
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