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International Journal of Food Microbiology|June 22, 2026
Designing antioxidant-rich functional breads: The role of fruit and vegetable fortification and sourdough fermentationStavros PlessasFoods (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 BekatorouFoods (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.Journal of Food Science|November 23, 2012
Kefir immobilized on corn grains as biocatalyst for lactic acid fermentation and sourdough bread makingStavros Plessas, Athanasios Alexopoulos, Argyro Bekatorou, 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.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.Pageof 4