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Food Microbiology|March 2, 2011
Efficacy of natamycin to control fungal growth in natural black olive fermentationO Hondrodimou, Y Kourkoutas, E Z PanagouJournal of Agricultural and Food Chemistry|April 21, 2001
Wine production using yeast immobilized on apple pieces at low and room temperaturesY Kourkoutas, M Komaitis, A A Koutinas, et al.Journal of Dairy Science|April 14, 2007
An economic evaluation of freeze-dried kefir starter culture production using wheyY Kourkoutas, V Sipsas, G Papavasiliou, et al.Food Microbiology|October 20, 2009
Thermally-dried immobilized kefir on casein as starter culture in dried whey cheese productionD Dimitrellou, Y Kourkoutas, A A Koutinas, et al.Journal of Applied Microbiology|September 28, 2007
Whey-cheese production using freeze-dried kefir culture as a starterD Dimitrellou, Y Kourkoutas, I M Banat, et al.Journal of Dairy Science|April 12, 2006
Probiotic cheese production using Lactobacillus casei cells immobilized on fruit piecesY Kourkoutas, L Bosnea, S Taboukos, et al.Journal of Agricultural and Food Chemistry|April 18, 2002
Continuous whey fermentation using kefir yeast immobilized on delignified cellulosic materialY Kourkoutas, C Psarianos, A A Koutinas, et al.Applied and Environmental Microbiology|September 8, 2006
Evaluation of freeze-dried kefir coculture as starter in feta-type cheese productionY Kourkoutas, P Kandylis, P Panas, et al.International Journal of Food Microbiology|February 11, 2017
Experimental effect of ozone upon the microbial flora of commercially produced dairy fermented productsA Alexopoulos, S Plessas, Y Kourkoutas, et al.Bioresource Technology|May 11, 2002
High-temperature alcoholic fermentation of whey using Kluyveromyces marxianus IMB3 yeast immobilized on delignified cellulosic materialY Kourkoutas, S Dimitropoulou, M Kanellaki, et al.Pageof 2