Argyro Bekatorou

8PUBLICATIONS
18CO-AUTHORS
Food properties (incl. characteristics and health benefits)FermentationFood packaging, preservation and processingFood engineeringBeverage chemistry and beverage sensory science
Featured researcher

Get your video featured.

JoVEPublish with JoVE
Journal

Publications (8)

|Jul 28, 2026
Updated Insights into Probiotic Nut-Based Dairy Alternatives: Microbiological, Antioxidant, and Sensory Aspects.

|Jan 10, 2026
Isolation of a New Acetobacter pasteurianus Strain from Spontaneous Wine Fermentations and Evaluation of Its Bacterial Cellulose Production Capacity on Natural Agrifood Sidestreams.

Vasiliki Adamopoulou, Vasiliki Karakovouni, Panagiota Michalopoulou

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

Stavros Plessas, Ioanna Mantzourani, Antonia Terpou

|Nov 24, 2023
Production and In Situ Modification of Bacterial Cellulose Gels in Raisin Side-Stream Extracts Using Nanostructures Carrying Thyme Oil: Their Physicochemical/Textural Characterization and Use as Antimicrobial Cheese Packaging.

Vasiliki Adamopoulou, Anastasia Salvanou, Argyro Bekatorou

|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

|May 27, 2023
Nutritional Improvements of Sourdough Breads Made with Freeze-Dried Functional Adjuncts Based on Probiotic Lactiplantibacillus plantarum subsp. plantarum and Pomegranate Juice.

Stavros Plessas, Ioanna Mantzourani, Athanasios Alexopoulos

Pageof 2

Frequent Collaborators

5 joint publications

Stavros Plessas

4 joint publications

Vasiliki Adamopoulou

3 joint publications

Antonia Terpou

2 joint publications

Athanasios Mallouchos