Stavros Plessas

15PUBLICATIONS
27CO-AUTHORS
Beverage chemistry and beverage sensory scienceFood properties (incl. characteristics and health benefits)Food packaging, preservation and processingIndustrial molecular engineering of nucleic acids and proteinsHorticultural crop protection (incl. pests, diseases and weeds)
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Publications (15)

|Jan 08, 2025
Novel Formulations of Sourdough Bread Based on Supplements Containing Chokeberry Juice Fermented by Potentially Probiotic <i>L. paracasei</i> SP5.

Ioanna Mantzourani, Maria Daoutidou, Antonia Terpou

|Oct 26, 2024
Effects of Free or Immobilized <i>Pediococcus acidilactici</i> ORE5 on Corinthian Currants on Gut Microbiome of Streptozotocin-Induced Diabetic Rats.

Ioanna Prapa, Vasiliki Kompoura, Chrysoula Pavlatou

|Apr 13, 2024
Chemical Profile Characterization of Fruit and Vegetable Juices after Fermentation with Probiotic Strains.

Ioanna Mantzourani, Anastasios Nikolaou, Yiannis Kourkoutas

|Jan 11, 2024
Assessment of the Physicochemical, Antioxidant, Microbial, and Sensory Attributes of Yogurt-Style Products Enriched with Probiotic-Fermented <i>Aronia melanocarpa</i> Berry Juice.

Stavros Plessas, Ioanna Mantzourani, Antonia Terpou

|Jul 29, 2023
Sweet Wine Production from the Side-Stream of Industrial Corinthian Currant Processing: Product Quality, Antioxidant Capacity, and Volatilome.

Iris Plioni, Eleni Michalopoulou, Athanasios Mallouchos

|Jul 11, 2023
Quality Characteristics of Novel Sourdough Breads Made with Functional <i>Lacticaseibacillus paracasei</i> SP5 and Prebiotic Food Matrices.

Stavros Kazakos, Ioanna Mantzourani, Stavros Plessas

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Frequent Collaborators

7 joint publications

Athanasios Alexopoulos

5 joint publications

Antonia Terpou

4 joint publications

Argyro Bekatorou

3 joint publications

Yiannis Kourkoutas