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Foods (Basel, Switzerland)|April 3, 2021
Grapes and Their Derivatives in Functional FoodsPanagiotis KandylisFoods (Basel, Switzerland)|January 26, 2020
Food Applications and Potential Health Benefits of Pomegranate and its DerivativesPanagiotis Kandylis, Evangelos KokkinomagoulosJournal 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 KoutinasFoods (Basel, Switzerland)|September 5, 2019
Assessment of Freeze-Dried Immobilized <i>Lactobacillus casei</i> as Probiotic Adjunct Culture in YogurtsDimitra Dimitrellou, Panagiotis Kandylis, Yiannis KourkoutasFoods (Basel, Switzerland)|July 29, 2025
Impact of Apple Pulp on Textural Characteristics, Microstructure, Volatile Profile, and Sensory Acceptance of YogurtsDimitra Dimitrellou, Thomas Moschakis, Panagiotis KandylisFoods (Basel, Switzerland)|February 13, 2025
Enhancing Probiotic Viability in Yogurt: The Role of Apple Fibers in Supporting <i>Lacticaseibacillus casei</i> ATCC 393 During Storage and Gastrointestinal TransitDimitra Dimitrellou, Eleni Sakadani, Panagiotis KandylisJournal 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 KoutinasMicroorganisms|October 17, 2020
Evaluation of Yeast Strains for Pomegranate Alcoholic Beverage Production: Effect on Physicochemical Characteristics, Antioxidant Activity, and Aroma CompoundsEvangelos Kokkinomagoulos, Anastasios Nikolaou, Yiannis Kourkoutas, et al.Meat Science|October 13, 2014
Effect of immobilized Lactobacillus casei on the evolution of flavor compounds in probiotic dry-fermented sausages during ripeningMarianthi Sidira, Panagiotis Kandylis, Maria Kanellaki, et al.Food Chemistry|February 24, 2015
Effect of immobilized Lactobacillus casei on volatile compounds of heat treated probiotic dry-fermented sausagesMarianthi Sidira, Panagiotis Kandylis, Maria Kanellaki, et al.Pageof 4