Showing 1 - 5 results of 5 for search 'Maria K. Syrokou', query time: 0.03s Refine Results
  1. 1
    Towards Recreation of Food Commodities Based on Ancient Texts; The Case of Avyrtake

    Towards Recreation of Food Commodities Based on Ancient Texts; The Case of Avyrtake by Spiros Paramithiotis, Maria K. Syrokou, Anastasia Papadia-Nikolaidou, Georgios Papoutsis, Eleftherios H. Drosinos

    Published 2022-02-01
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  2. 2
    The Effect of Incubation Temperature, Substrate and Initial pH Value on Plantaricin Activity and the Relative Transcription of <i>pln</i> Genes of Six Sourdough Derived <i>Lactiplantibacillus plantarum</i> Strains

    The Effect of Incubation Temperature, Substrate and Initial pH Value on Plantaricin Activity and the Relative Transcription of <i>pln</i> Genes of Six Sourdough Derived <i>Lactipla... by Maria K. Syrokou, Panagiota Stasinopoulou, Spiros Paramithiotis, Loulouda Bosnea, Marios Mataragas, Georgios K. Papadopoulos, Panagiotis N. Skandamis, Eleftherios H. Drosinos

    Published 2021-12-01
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  3. 3
    Microbial Ecology of Greek Wheat Sourdoughs, Identified by a Culture-Dependent and a Culture-Independent Approach

    Microbial Ecology of Greek Wheat Sourdoughs, Identified by a Culture-Dependent and a Culture-Independent Approach by Maria K. Syrokou, Christina Themeli, Spiros Paramithiotis, Marios Mataragas, Loulouda Bosnea, Anthoula A. Argyri, Nikos G. Chorianopoulos, Panagiotis N. Skandamis, Eleftherios H. Drosinos

    Published 2020-11-01
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  4. 4
    Technological and Safety Attributes of Lactic Acid Bacteria and Yeasts Isolated from Spontaneously Fermented Greek Wheat Sourdoughs

    Technological and Safety Attributes of Lactic Acid Bacteria and Yeasts Isolated from Spontaneously Fermented Greek Wheat Sourdoughs by Maria K. Syrokou, Sofia Tziompra, Eleni-Efthymia Psychogiou, Sofia-Despoina Mpisti, Spiros Paramithiotis, Loulouda Bosnea, Marios Mataragas, Panagiotis N. Skandamis, Eleftherios H. Drosinos

    Published 2021-03-01
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  5. 5
    Effect of Dough-Related Parameters on the Antimold Activity of <i>Wickerhamomyces anomalus</i> Strains and Mold-Free Shelf Life of Bread

    Effect of Dough-Related Parameters on the Antimold Activity of <i>Wickerhamomyces anomalus</i> Strains and Mold-Free Shelf Life of Bread by Maria K. Syrokou, Spiros Paramithiotis, Charalabos D. Kanakis, Georgios K. Papadopoulos, Petros A. Tarantilis, Panagiotis N. Skandamis, Loulouda Bosnea, Marios Mataragas, Eleftherios H. Drosinos

    Published 2022-04-01
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