Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Filters

Stamatoula Bonatsou

Showing results (1-10 of 6) with videos related to

Pageof 1
Sort By:
Foods (Basel, Switzerland)|October 14, 2022
Fermentation of cv. Kalamata Natural Black Olives with Potential Multifunctional Yeast StartersStamatoula Bonatsou, Efstathios Z Panagou
Frontiers in Microbiology|January 30, 2018
Evolution of Yeast Consortia during the Fermentation of Kalamata Natural Black Olives upon Two Initial Acidification TreatmentsStamatoula Bonatsou, Spiros Paramithiotis, Efstathios Z Panagou
Microorganisms|May 31, 2017
Table Olive Fermentation Using Starter Cultures with Multifunctional PotentialStamatoula Bonatsou, Chrysoula C Tassou, Efstathios Z Panagou, et al.
International Journal of Food Microbiology|April 30, 2023
Exploring yeast diversity of dry-salted naturally black olives from Greek retail outlets with culture dependent and independent molecular methodsZoe Gounari, Stamatoula Bonatsou, Ilario Ferrocino, et al.
Food Microbiology|January 2, 2017
Effect of osmotic dehydration of olives as pre-fermentation treatment and partial substitution of sodium chloride by monosodium glutamate in the fermentation profile of Kalamata natural black olivesStamatoula Bonatsou, Vasilis Iliopoulos, Athanasios Mallouchos, et al.
International Journal of Food Microbiology|March 2, 2018
Evaluating the probiotic potential and technological characteristics of yeasts implicated in cv. Kalamata natural black olive fermentationStamatoula Bonatsou, Marina Karamouza, Georgia Zoumpopoulou, et al.
Pageof 1

Showing results (1-10 of 6) with videos related to

Sort By:
Pageof 1
Foods (Basel, Switzerland)|October 14, 2022
Fermentation of cv. Kalamata Natural Black Olives with Potential Multifunctional Yeast StartersStamatoula Bonatsou, Efstathios Z Panagou
Frontiers in Microbiology|January 30, 2018
Evolution of Yeast Consortia during the Fermentation of Kalamata Natural Black Olives upon Two Initial Acidification TreatmentsStamatoula Bonatsou, Spiros Paramithiotis, Efstathios Z Panagou
Microorganisms|May 31, 2017
Table Olive Fermentation Using Starter Cultures with Multifunctional PotentialStamatoula Bonatsou, Chrysoula C Tassou, Efstathios Z Panagou, et al.
International Journal of Food Microbiology|April 30, 2023
Exploring yeast diversity of dry-salted naturally black olives from Greek retail outlets with culture dependent and independent molecular methodsZoe Gounari, Stamatoula Bonatsou, Ilario Ferrocino, et al.
Food Microbiology|January 2, 2017
Effect of osmotic dehydration of olives as pre-fermentation treatment and partial substitution of sodium chloride by monosodium glutamate in the fermentation profile of Kalamata natural black olivesStamatoula Bonatsou, Vasilis Iliopoulos, Athanasios Mallouchos, et al.
International Journal of Food Microbiology|March 2, 2018
Evaluating the probiotic potential and technological characteristics of yeasts implicated in cv. Kalamata natural black olive fermentationStamatoula Bonatsou, Marina Karamouza, Georgia Zoumpopoulou, et al.
Pageof 1