Works by Bekatorou, Argyro

Results: 34

A ready-to-use freeze-dried juice and immobilized yeast mixture for low temperature sour cherry (Prunus cerasus) wine making.

Published in:

Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2019, v. 117, n. Part C, p. 373, doi. 10.1016/j.fbp.2019.08.009

By:

Ganatsios, Vassilios;
Terpou, Antonia;
Gialleli, Anglelika-Ioanna;
Kanellaki, Maria;
Bekatorou, Argyro;
Koutinas, Athanasios A.

Publication type:

Article

Sour milk production by wheat bran supported probiotic biocatalyst as starter culture.

Published in:

Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2017, v. 101, n. Part C, p. 184, doi. 10.1016/j.fbp.2016.11.007

By:

Terpou, Antonia;
Gialleli, Angelika-Ioanna;
Bekatorou, Argyro;
Dimitrellou, Dimitra;
Ganatsios, Vassilios;
Barouni, Eleftheria;
Koutinas, Athanasios A.;
Kanellaki, Maria

Publication type:

Article

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

Published in:

Antioxidants, 2023, v. 12, n. 5, p. 1113, doi. 10.3390/antiox12051113

By:

Plessas, Stavros;
Mantzourani, Ioanna;
Alexopoulos, Athanasios;
Alexandri, Maria;
Kopsahelis, Nikolaos;
Adamopoulou, Vasiliki;
Bekatorou, Argyro

Publication type:

Article

Improved Antioxidant Properties and Vitamin C and B12 Content from Enrichment of Kombucha with Jujube (Ziziphus jujuba Mill.) Powder.

Published in:

Fermentation (Basel), 2024, v. 10, n. 6, p. 295, doi. 10.3390/fermentation10060295

By:

La Torre, Chiara;
Plastina, Pierluigi;
Cione, Erika;
Bekatorou, Argyro;
Petsi, Theano;
Fazio, Alessia

Publication type:

Article

Valorization of Lactic Acid Fermentation of Pomegranate Juice by an Acid Tolerant and Potentially Probiotic LAB Isolated from Kefir Grains.

Published in:

Fermentation (Basel), 2022, v. 8, n. 4, p. 142, doi. 10.3390/fermentation8040142

By:

Mantzourani, Ioanna;
Terpou, Antonia;
Bekatorou, Argyro;
Plessas, Stavros

Publication type:

Article

Production of Syrups from Corinthian Currant Industrial Finishing Side-Stream: Quality Evaluation and Volatilome.

Published in:

Sustainability (2071-1050), 2023, v. 15, n. 1, p. 495, doi. 10.3390/su15010495

By:

Plioni, Iris;
Panitsa, Athanasia;
Mallouchos, Athanasios;
Terpou, Antonia;
Tsogka, Ioanna;
Adamopoulou, Vasiliki;
Bekatorou, Argyro

Publication type:

Article

Technological Development of Brewing in Domestic Refrigerator Using Freeze-Dried Raw Materials.

Published in:

Food Technology & Biotechnology, 2017, v. 55, n. 3, p. 325, doi. 10.17113/ftb.55.03.17.4907

By:

Gialleli, Angelika-Ioanna;
Ganatsios, Vassilios;
Terpou, Antonia;
Kanellaki, Maria;
Bekatorou, Argyro;
Koutinas, Athanasios A.;
Dimitrellou, Dimitra

Publication type:

Article

Low-Temperature Winemaking by Thermally Dried Immobilized Yeast on Delignified Brewer's Spent Grains.

Published in:

Food Technology & Biotechnology, 2011, v. 49, n. 3, p. 379

By:

Tsaousi, Konstantina;
Velli, Asimina;
Akarepis, Filippos;
Bosnea, Loulouda;
Drouza, Chryssoula;
Koutinas, Athanasios A.;
Bekatorou, Argyro

Publication type:

Article

Production of Food Grade Yeasts.

Published in:

Food Technology & Biotechnology, 2006, v. 44, n. 3, p. 407

By:

Bekatorou, Argyro;
Psarianos, Costas;
Koutinas, Athanasios A.

Publication type:

Article

Low Volume Bioreactor Development in Dairy Industry Based on Encapsulated Rennin in Tubular Cellulose/Starch Gel Composite.

Published in:

Food & Bioprocess Technology, 2018, v. 11, n. 1, p. 194, doi. 10.1007/s11947-017-2005-1

By:

Barouni, Eleftheria;
Petsi, Theano;
Kanellaki, Maria;
Bekatorou, Argyro;
Koutinas, Athanasios A.

Publication type:

Article

Continuous Cold Pasteurisation of Contaminated Wine Using Nano- and Micro-Tubular Cellulose.

Published in:

Food & Bioprocess Technology, 2015, v. 8, n. 3, p. 539, doi. 10.1007/s11947-014-1416-5

By:

Gialleli, Angelika-Ioanna;
Kallis, Michalis;
Bekatorou, Argyro;
Kanellaki, Maria;
Koutinas, Athanasios

Publication type:

Article

Contribution to interpretation of metal uptake dependence upon the growth phase of microorganisms. The case of uranium (VI) uptake by common yeasts, cultivated at different temperatures, with or without aeration.

Published in:

Journal of Radioanalytical & Nuclear Chemistry, 2011, v. 287, n. 2, p. 665, doi. 10.1007/s10967-010-0811-2

By:

Anagnostopoulos, Vasileios;
Bekatorou, Argyro;
Symeopoulos, Basil

Publication type:

Article

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

Published in:

Foods, 2024, v. 13, n. 1, p. 111, doi. 10.3390/foods13010111

By:

Plessas, Stavros;
Mantzourani, Ioanna;
Terpou, Antonia;
Bekatorou, Argyro

Publication type:

Article

Vinegar Production from Corinthian Currants Finishing Side-Stream: Development and Comparison of Methods Based on Immobilized Acetic Acid Bacteria.

Published in:

Foods, 2021, v. 10, n. 12, p. 1, doi. 10.3390/foods10123133

By:

Plioni, Iris;
Bekatorou, Argyro;
Terpou, Antonia;
Mallouchos, Athanasios;
Plessas, Stavros;
Koutinas, Athanasios A.;
Katechaki, Eleftheria

Publication type:

Article

Health Promoting Properties of Cereal Vinegars.

Published in:

Foods, 2021, v. 10, n. 2, p. 344, doi. 10.3390/foods10020344

By:

Kandylis, Panagiotis;
Bekatorou, Argyro;
Dimitrellou, Dimitra;
Plioni, Iris;
Giannopoulou, Kanella;
da Silva, Luís Manuel Lopes Rodrigues

Publication type:

Article

Evaluation of Pediococcus pentosaceus SP2 as Starter Culture on Sourdough Bread Making.

Published in:

Foods, 2020, v. 9, n. 1, p. 77, doi. 10.3390/foods9010077

By:

Plessas, Stavros;
Mantzourani, Ioanna;
Bekatorou, Argyro

Publication type:

Article

Bacterial Cellulose Production Using the Corinthian Currant Finishing Side-Stream and Cheese Whey: Process Optimization and Textural Characterization.

Published in:

Foods, 2019, v. 8, n. 6, p. 193, doi. 10.3390/foods8060193

By:

Bekatorou, Argyro;
Plioni, Iris;
Sparou, Konstantina;
Maroutsiou, Renia;
Tsafrakidou, Panagiota;
Petsi, Theano;
Kordouli, Eleana

Publication type:

Article

Potential of the Probiotic Lactobacillus Plantarum ATCC 14917 Strain to Produce Functional Fermented Pomegranate Juice.

Published in:

Foods, 2019, v. 8, n. 1, p. 4, doi. 10.3390/foods8010004

By:

Mantzourani, Ioanna;
Kazakos, Stavros;
Terpou, Antonia;
Alexopoulos, Athanasios;
Bezirtzoglou, Eugenia;
Bekatorou, Argyro;
Plessas, Stavros

Publication type:

Article

Emmer-Based Beverage Fortified with Fruit Juices.

Published in:

Applied Sciences (2076-3417), 2021, v. 11, n. 7, p. 3116, doi. 10.3390/app11073116

By:

Dimitrellou, Dimitra;
Kandylis, Panagiotis;
Kokkinomagoulos, Evangelos;
Hatzikamari, Magdalini;
Bekatorou, Argyro;
Łopusiewicz, Łukasz

Publication type:

Article

Refining Citrus Wastes: From Discarded Oranges to Efficient Brewing Biocatalyst, Aromatic Beer, and Alternative Yeast Extract Production.

Published in:

Beverages, 2021, v. 7, n. 2, p. 1, doi. 10.3390/beverages7020016

By:

Ganatsios, Vassilios;
Terpou, Antonia;
Bekatorou, Argyro;
Plessas, Stavros;
Koutinas, Athanasios A.

Publication type:

Article

Abating whey organic load through ethanol and lactic acid production by kefir.

Published in:

Toxicological & Environmental Chemistry, 2016, v. 98, n. 10, p. 1191, doi. 10.1080/02772248.2016.1220559

By:

Soupioni, Magdalini;
Vlachou, Kyriaki;
Psarologou, Alexandra;
Bekatorou, Argyro

Publication type:

Article

New generation biofuel: continuous acidogenesis of sucrose-raffinose mixture simulating vinasse is promoted by γ-alumina pellets.

Published in:

Biotechnology for Biofuels, 2015, v. 8, n. 1, p. 1, doi. 10.1186/s13068-015-0255-6

By:

Lappa, Katerina;
Kandylis, Panagiotis;
Bastas, Nikolaos;
Klaoudatos, Stavros;
Athanasopoulos, Nikolaos;
Bekatorou, Argyro;
Kanellaki, Maria;
Koutinas, Athanasios A.

Publication type:

Article

Saccharomyces cerevisiae and Kefir Production using Waste Pomegranate Juice, Molasses, and Whey.

Published in:

Czech Journal of Food Sciences, 2015, v. 33, n. 3, p. 277, doi. 10.17221/351/2014-CJFS

By:

NOUSKA, CHRYSSA;
MANTZOURANI, IOANNA;
ALEXOPOULOS, ATHANASIOS;
BEZIRTZOGLOU, EUGENIA;
BEKATOROU, ARGYRO;
AKRIDA-DEMERTZI, KONSTANTOULA;
DEMERTZIS, PANAGIOTIS;
PLESSAS, STAVROS

Publication type:

Article

Nano-Tubular Cellulose for Bioprocess Technology Development.

Published in:

PLoS ONE, 2012, v. 7, n. 4, p. 1, doi. 10.1371/journal.pone.0034350

By:

Koutinas, Athanasios A.;
Sypsas, Vasilios;
Kandylis, Panagiotis;
Michelis, Andreas;
Bekatorou, Argyro;
Kourkoutas, Yiannis;
Kordulis, Christos;
Lycourghiotis, Alexis;
Banat, Ibrahim M.;
Nigam, Poonam;
Marchant, Roger;
Giannouli, Myrsini;
Yianoulis, Panagiotis

Publication type:

Article

Discarded Oranges and Brewer's Spent Grains as Promoting Ingredients for Microbial Growth by Submerged and Solid State Fermentation of Agro-industrial Waste Mixtures.

Published in:

Applied Biochemistry & Biotechnology, 2013, v. 170, n. 8, p. 1885, doi. 10.1007/s12010-013-0313-0

By:

Aggelopoulos, Theodoros;
Bekatorou, Argyro;
Pandey, Ashok;
Kanellaki, Maria;
Koutinas, Athanasios

Publication type:

Article

Dry Red Wine Making Using Yeast Immobilized on Cork Pieces.

Published in:

Applied Biochemistry & Biotechnology, 2010, v. 162, n. 5, p. 1316, doi. 10.1007/s12010-009-8905-4

By:

Tsakiris, Argyris;
Kandylis, Panagiotis;
Bekatorou, Argyro;
Kourkoutas, Yiannis;
Koutinas, Athanasios

Publication type:

Article

Thermal Drying of Lactobacillus delbrueckii subsp. bulgaricus and its Efficient Use as Starter for Whey Fermentation and Unsalted Cheese Making.

Published in:

Applied Biochemistry & Biotechnology, 2010, v. 162, n. 5, p. 1270, doi. 10.1007/s12010-009-8904-5

By:

Katechaki, Eleftheria;
Solomonidis, Theodoros;
Bekatorou, Argyro;
Koutinas, Athanasios

Publication type:

Article

Fermentation Efficiency of Cells Immobilized on Delignified Brewers' Spent Grains after Low- and High-Temperature Thin Layer Thermal Drying.

Published in:

Applied Biochemistry & Biotechnology, 2010, v. 162, n. 2, p. 594, doi. 10.1007/s12010-009-8848-9

By:

Tsaousi, Konstantina;
Koutinas, Athanasios A.;
Bekatorou, Argyro;
Loukatos, Paul

Publication type:

Article

Scale-up of Thermally Dried Kefir Production as Starter Culture for Hard-Type Cheese Making: An Economic Evaluation.

Published in:

Applied Biochemistry & Biotechnology, 2010, v. 160, n. 6, p. 1734, doi. 10.1007/s12010-009-8645-5

By:

Koutinas, Athanasios A.;
Bekatorou, Argyro;
Katechaki, Eleftheria;
Dimitrellou, Dimitra;
Kopsahelis, Nikolaos;
Papapostolou, Harris;
Panas, Panayiotis;
Sideris, Kostas;
Kallis, Mihalis;
Bosnea, Loulouda A.;
Koliopoulos, Dionisis;
Sotiropoulos, Panayiotis;
Panteli, Ageliki;
Kourkoutas, Yiannis;
Kanellaki, Maria;
Soupioni, Magdalini

Publication type:

Article

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.

Published in:

Gels (2310-2861), 2023, v. 9, n. 11, p. 859, doi. 10.3390/gels9110859

By:

Adamopoulou, Vasiliki;
Salvanou, Anastasia;
Bekatorou, Argyro;
Petsi, Theano;
Dima, Agapi;
Giannakas, Aris E.;
Kanellaki, Maria

Publication type:

Article

Anaerobic Acidogenic Fermentation of Cellobiose by Immobilized Cells: Prediction of Organic Acids Production by Response Surface Methodology.

Published in:

Processes, 2021, v. 9, n. 8, p. 1441, doi. 10.3390/pr9081441

By:

Tsafrakidou, Panagiota;
Tsigkou, Konstantina;
Bekatorou, Argyro;
Kanellaki, Maria;
Koutinas, Athanasios A.

Publication type:

Article

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

Published in:

Molecules, 2023, v. 28, n. 14, p. 5458, doi. 10.3390/molecules28145458

By:

Plioni, Iris;
Michalopoulou, Eleni;
Mallouchos, Athanasios;
Plessas, Stavros;
Gotis, Gerasimos;
Bekatorou, Argyro

Publication type:

Article

Employment of L. paracasei K5 as a Novel Potentially Probiotic Freeze-Dried Starter for Feta-Type Cheese Production.

Published in:

Microorganisms, 2019, v. 7, n. 1, p. 3, doi. 10.3390/microorganisms7010003

By:

Terpou, Antonia;
Mantzourani, Ioanna;
Galanis, Alex;
Kanellaki, Maria;
Bezirtzoglou, Eugenia;
Bekatorou, Argyro;
Koutinas, Athanasios A.;
Plessas, Stavros

Publication type:

Article

Application of A Novel Potential Probiotic Lactobacillus paracasei Strain Isolated from Kefir Grains in the Production of Feta-Type Cheese.

Published in:

Microorganisms, 2018, v. 6, n. 4, p. 121, doi. 10.3390/microorganisms6040121

By:

Mantzourani, Ioanna;
Terpou, Antonia;
Alexopoulos, Athanasios;
Chondrou, Pelagia;
Galanis, Alex;
Bekatorou, Argyro;
Bezirtzoglou, Eugenia;
Koutinas, Athanasios A;
Plessas, Stavros

Publication type:

Article