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Foods (Basel, Switzerland)|April 30, 2021
Microbiological and Chemical Properties of Chokeberry Juice Fermented by Novel Lactic Acid Bacteria with Potential Probiotic Properties during Fermentation at 4 °C for 4 WeeksChristos Bontsidis, Athanasios Mallouchos, Antonia Terpou, et al.
Antioxidants (Basel, Switzerland)|November 15, 2018
Production of a Novel Functional Fruit Beverage Consisting of Cornelian Cherry Juice and Probiotic BacteriaIoanna Mantzourani, Chryssa Nouska, Antonia Terpou, et al.
Foods (Basel, Switzerland)|April 13, 2024
Chemical Profile Characterization of Fruit and Vegetable Juices after Fermentation with Probiotic StrainsIoanna Mantzourani, Anastasios Nikolaou, Yiannis Kourkoutas, et al.
Microorganisms|December 28, 2018
Employment of L. paracasei K5 as a Novel Potentially Probiotic Freeze-Dried Starter for Feta-Type Cheese ProductionAntonia Terpou, Ioanna Mantzourani, Alex Galanis, et al.
Foods (Basel, Switzerland)|August 7, 2021
In Vitro Screening Potential Antibacterial Properties of the Greek Oregano Honey against Clinical Isolates of Helicobacter pyloriChrysoula Chrysa Voidarou, Georgios Rozos, Athanasios Alexopoulos, et al.
Biomedicines|December 16, 2020
Isolation of a Lactobacillus paracasei Strain with Probiotic Attributes from Kefir GrainsStavros Plessas, Despoina Eugenia Kiousi, Marina Rathosi, et al.
International Journal of Food Microbiology|November 27, 2022
Microbiological stability and sensorial valorization of thyme and oregano essential oils alone or combined with ethanolic pomegranate extracts in wine marinated pork meatIoanna Mantzourani, Maria Daoutidou, Anastasios Nikolaou, et al.
Frontiers in Microbiology|July 5, 2022
Genomic Insight Into Lacticaseibacillus paracasei SP5, Reveals Genes and Gene Clusters of Probiotic Interest and Biotechnological PotentialDespoina Eugenia Kiousi, Christos Efstathiou, Konstantinos Tegopoulos, et al.
Microorganisms|December 2, 2018
Application of A Novel Potential Probiotic Lactobacillus paracasei Strain Isolated from Kefir Grains in the Production of Feta-Type CheeseIoanna Mantzourani, Antonia Terpou, Athanasios Alexopoulos, et al.
Food Chemistry|October 27, 2019
Functional pomegranate beverage production by fermentation with a novel synbiotic L. paracasei biocatalystIoanna Mantzourani, Antonia Terpou, Argyro Bekatorou, et al.
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