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Foods (Basel, Switzerland)|July 11, 2023
Quality Characteristics of Novel Sourdough Breads Made with Functional Lacticaseibacillus paracasei SP5 and Prebiotic Food MatricesStavros Kazakos, Ioanna Mantzourani, Stavros PlessasFoods (Basel, Switzerland)|January 16, 2020
Evaluation of Pediococcus pentosaceus SP2 as Starter Culture on Sourdough Bread MakingStavros Plessas, Ioanna Mantzourani, Argyro BekatorouMicroorganisms|January 25, 2025
The Antimicrobial Effect of Thymol and Carvacrol in Combination with Organic Acids Against Foodborne Pathogens in Chicken and Beef Meat FilletsIoanna Mantzourani, Maria Daoutidou, Athanasios AlexopoulosFoods (Basel, Switzerland)|March 6, 2021
Assessment of Antimicrobial Activity of Pomegranate, Cranberry, and Black Chokeberry Extracts against Foodborne PathogensMaria Daoutidou, Stavros Plessas, Athanasios Alexopoulos, et al.Foods (Basel, Switzerland)|January 8, 2025
Novel Formulations of Sourdough Bread Based on Supplements Containing Chokeberry Juice Fermented by Potentially Probiotic L. paracasei SP5Ioanna Mantzourani, Maria Daoutidou, Antonia Terpou, 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.Foods (Basel, Switzerland)|January 24, 2019
Assessment of Ready-to-Use Freeze-dried Immobilized Biocatalysts as Innovative Starter Cultures in Sourdough Bread MakingIoanna Mantzourani, Antonia Terpou, Athanasios Alexopoulos, et al.Food Chemistry|September 22, 2018
Effect of a novel Lactobacillus paracasei starter on sourdough bread qualityIoanna Mantzourani, Stavros Plessas, Maria Odatzidou, et al.Antioxidants (Basel, Switzerland)|May 27, 2023
Nutritional Improvements of Sourdough Breads Made with Freeze-Dried Functional Adjuncts Based on Probiotic Lactiplantibacillus plantarum subsp. plantarum and Pomegranate JuiceStavros Plessas, Ioanna Mantzourani, Athanasios Alexopoulos, et al.Pageof 3