Production of Food Grade Yeasts by Argyro Bekatorou, Costas Psarianos, Athanasios A. Koutinas

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Entrapped Psychrotolerant Yeast Cells within Pine Sawdust for Low Temperature Wine Making: Impact on Wine Quality by Antonia Terpou, Vassilios Ganatsios, Maria Kanellaki, Athanasios A. Koutinas

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Revealing new promoters in whey fermentation leads to a new research concept by Magdalini Soupioni, Sofia Maragkou, Alexandra Psarologou, Athanasios A. Koutinas

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Tubular Cellulose from Orange Juice By-Products as Carrier of Chemical Preservatives; Delivery Kinetics and Microbial Stability of Orange Juice by Athanasia Panitsa, Theano Petsi, Panagiotis Kandylis, Maria Kanellaki, Athanasios A. Koutinas

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Tubular Cellulose Composite as a Vehicle for the Development of Meat Products with Low Nitrite Content by Athanasia Panitsa, Theano Petsi, Maria Kanellaki, Athanasios A. Koutinas, Panagiotis Kandylis

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Refining Citrus Wastes: From Discarded Oranges to Efficient Brewing Biocatalyst, Aromatic Beer, and Alternative Yeast Extract Production by Vassilios Ganatsios, Antonia Terpou, Argyro Bekatorou, Stavros Plessas, Athanasios A. Koutinas

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Upgrading of Mixed Food Industry Side-Streams by Solid-State Fermentation with P. ostreatus by Theodoros Aggelopoulos, Argyro Bekatorou, Stavros Plessas, Athanasios A. Koutinas, Poonam Nigam

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Beneficial Effects of <i>Pistacia terebinthus</i> Resin on Wine Making by Michalis Kallis, Konstantina Boura, Ioannis K. Karabagias, Maria Kanellaki, Athanasios A. Koutinas

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Low-Temperature Winemaking by Thermally Dried Immobilized Yeast on Delignified Brewer’s Spent Grains by Athanasios A. Koutinas, Chryssoula Drouza, Loulouda Bosnea, Filippos Akarepis, Asimina Velli, Konstantina Tsaousi, Argyro Bekatorou

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Vinegar Production from Corinthian Currants Finishing Side-Stream: Development and Comparison of Methods Based on Immobilized Acetic Acid Bacteria by Iris Plioni, Argyro Bekatorou, Antonia Terpou, Athanasios Mallouchos, Stavros Plessas, Athanasios A Koutinas, Eleftheria Katechaki

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Effect of solvents on aniseed aerial plant extraction using soxhlet and ultrasound methods, regarding antimicrobial activity and total phenolic content by Christos D. Bontzolis, Dimitra Dimitrellou, Iris Plioni, Panagiotis Kandylis, Magdalini Soupioni, Athanasios A. Koutinas, Maria Kanellaki

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Technological Development of Brewing in Domestic Refrigerator Using Freeze-Dried Raw Materials by Angelika-Ioanna Gialleli, Vassilios Ganatsios, Antonia Terpou, Maria Kanellaki, Argyro Bekatorou, Athanasios A. Koutinas, Dimitra Dimitrellou

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Employment of L. paracasei K5 as a Novel Potentially Probiotic Freeze-Dried Starter for Feta-Type Cheese Production by Antonia Terpou, Ioanna Mantzourani, Alex Galanis, Maria Kanellaki, Eugenia Bezirtzoglou, Argyro Bekatorou, Athanasios A. Koutinas, Stavros Plessas

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Application of A Novel Potential Probiotic <i>Lactobacillus paracasei</i> Strain Isolated from Kefir Grains in the Production of Feta-Type Cheese by Ioanna Mantzourani, Antonia Terpou, Athanasios Alexopoulos, Pelagia Chondrou, Alex Galanis, Argyro Bekatorou, Eugenia Bezirtzoglou, Athanasios A Koutinas, Stavros Plessas

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Nano-tubular cellulose for bioprocess technology development. by Athanasios A Koutinas, Vasilios Sypsas, Panagiotis Kandylis, Andreas Michelis, Argyro Bekatorou, Yiannis Kourkoutas, Christos Kordulis, Alexis Lycourghiotis, Ibrahim M Banat, Poonam Nigam, Roger Marchant, Myrsini Giannouli, Panagiotis Yianoulis

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