Works by Kanellaki, Maria
Results: 37
A ready-to-use freeze-dried juice and immobilized yeast mixture for low temperature sour cherry (Prunus cerasus) wine making.
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- 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
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- Article
Production of a novel probiotic yogurt by incorporation of L. casei enriched fresh apple pieces, dried raisins and wheat grains.
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- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2017, v. 102, p. 62, doi. 10.1016/j.fbp.2016.11.010
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- Article
Sour milk production by wheat bran supported probiotic biocatalyst as starter culture.
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- 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
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- Article
Bacterial Nanocellulose‐Based Composite Biocatalysts for Starch‐to‐Bioethanol Valorization under Simultaneous Saccharification and Fermentation.
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- Starch / Staerke, 2024, v. 76, n. 3/4, p. 1, doi. 10.1002/star.202300044
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- Article
Effect of cellulose crystallinity modification by starch gel treatment for improvement in ethanol fermentation rate by non-GM yeast cell factories.
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- Bioprocess & Biosystems Engineering, 2022, v. 45, n. 4, p. 783, doi. 10.1007/s00449-022-02706-y
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- Article
Effect of Immobilization Support and Fermentation Temperature on Beer and Fermented Milk Aroma Profiles.
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- Beverages, 2021, v. 7, n. 3, p. 1, doi. 10.3390/beverages7030047
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- Article
Wine produced by immobilized cells on dried raisin berries in sensory evaluation comparison with commercial products.
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- Journal of the Science of Food & Agriculture, 2006, v. 86, n. 4, p. 539, doi. 10.1002/jsfa.2379
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- Article
Continuous baker's yeast production using orange peel as promoting support in the bioreactor.
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- Journal of the Science of Food & Agriculture, 2006, v. 86, n. 3, p. 407, doi. 10.1002/jsfa.2362
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- Article
Cheese Production Using Kefir Culture Entrapped in Milk Proteins.
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- Applied Biochemistry & Biotechnology, 2015, v. 176, n. 1, p. 213, doi. 10.1007/s12010-015-1568-4
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- 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.
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- Applied Biochemistry & Biotechnology, 2013, v. 170, n. 8, p. 1885, doi. 10.1007/s12010-013-0313-0
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- Article
Novel Technology Development through Thermal Drying of Encapsulated Kluyveromyces marxianus in Micro- and Nano-tubular Cellulose in Lactose Fermentation and Its Evaluation for Food Production.
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- Applied Biochemistry & Biotechnology, 2012, v. 168, n. 8, p. 2148, doi. 10.1007/s12010-012-9924-0
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- Article
Volatiles Formation from Grape Must Fermentation Using a Cryophilic and Thermotolerant Yeast.
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- Applied Biochemistry & Biotechnology, 2012, v. 167, n. 5, p. 1183, doi. 10.1007/s12010-012-9582-2
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- Article
Scale-up of Thermally Dried Kefir Production as Starter Culture for Hard-Type Cheese Making: An Economic Evaluation.
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- Applied Biochemistry & Biotechnology, 2010, v. 160, n. 6, p. 1734, doi. 10.1007/s12010-009-8645-5
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- Article
New generation biofuel: continuous acidogenesis of sucrose-raffinose mixture simulating vinasse is promoted by γ-alumina pellets.
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- Biotechnology for Biofuels, 2015, v. 8, n. 1, p. 1, doi. 10.1186/s13068-015-0255-6
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- Article
Entrapped Psychrotolerant Yeast Cells within Pine Sawdust for Low Temperature Wine Making: Impact on Wine Quality.
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- Microorganisms, 2020, v. 8, n. 5, p. 764, doi. 10.3390/microorganisms8050764
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- Article
Employment of L. paracasei K5 as a Novel Potentially Probiotic Freeze-Dried Starter for Feta-Type Cheese Production.
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- Microorganisms, 2019, v. 7, n. 1, p. 3, doi. 10.3390/microorganisms7010003
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- Article
Isolation of antimicrobial compounds from aniseed and techno‐economic feasibility report for industrial‐scale application.
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- International Journal of Food Science & Technology, 2022, v. 57, n. 8, p. 5155, doi. 10.1111/ijfs.15824
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- Article
Low Volume Bioreactor Development in Dairy Industry Based on Encapsulated Rennin in Tubular Cellulose/Starch Gel Composite.
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- Food & Bioprocess Technology, 2018, v. 11, n. 1, p. 194, doi. 10.1007/s11947-017-2005-1
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- Article
Continuous Cold Pasteurisation of Contaminated Wine Using Nano- and Micro-Tubular Cellulose.
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- Food & Bioprocess Technology, 2015, v. 8, n. 3, p. 539, doi. 10.1007/s11947-014-1416-5
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- Article
Anaerobic Acidogenic Fermentation of Cellobiose by Immobilized Cells: Prediction of Organic Acids Production by Response Surface Methodology.
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- Processes, 2021, v. 9, n. 8, p. 1441, doi. 10.3390/pr9081441
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- Article
Comparative study and characterization of water-treated bacterial cellulose produced by solid or liquid inoculum of Komagateibacter sucrofermentans.
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- Cellulose, 2024, v. 31, n. 9, p. 5545, doi. 10.1007/s10570-024-05919-4
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- Article
Tubular Cellulose from Orange Juice By-Products as Carrier of Chemical Preservatives; Delivery Kinetics and Microbial Stability of Orange Juice.
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- Foods, 2021, v. 10, n. 8, p. 1882, doi. 10.3390/foods10081882
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- Article
Enhanced Aromatic Profile and Functionality of Cheese Whey Beverages by Incorporation of Probiotic Cells Immobilized on Pistacia terebinthus Resin.
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- Foods, 2020, v. 9, n. 1, p. 13, doi. 10.3390/foods9010013
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- Article
Effect of Sugar Content on Quality Characteristics and Shelf-Life of Probiotic Dry-Fermented Sausages Produced by Free or Immobilized Lactobacillus casei ATCC 393.
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- Foods, 2019, v. 8, n. 6, p. 219, doi. 10.3390/foods8060219
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- Article
Pistacia terebinthus Resin as Yeast Immobilization Support for Alcoholic Fermentation.
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- Foods, 2019, v. 8, n. 4, p. 127, doi. 10.3390/foods8040127
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- Article
Beneficial Effects of Pistacia terebinthus Resin on Wine Making.
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- Applied Sciences (2076-3417), 2022, v. 12, n. 18, p. 9097, doi. 10.3390/app12189097
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- Article
Isolation and Characterization of Probiotic Bacillus subtilis MKHJ 1-1 Possessing L-Asparaginase Activity.
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- Applied Sciences (2076-3417), 2021, v. 11, n. 10, p. 4466, doi. 10.3390/app11104466
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- Article
Effect of Lactobacillus paracasei HII01 Supplementation on Total Cholesterol, and on the Parameters of Lipid and Carbohydrate Metabolism, Oxidative Stress, Inflammation and Digestion in Thai Hypercholesterolemic Subjects.
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- Applied Sciences (2076-3417), 2021, v. 11, n. 10, p. 4333, doi. 10.3390/app11104333
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- Article
Influence of Oak Chips and Oak Barrel Ageing on Volatile Profile in Chardonnay Wine of Romania.
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- Applied Sciences (2076-3417), 2021, v. 11, n. 8, p. 3691, doi. 10.3390/app11083691
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- Article
Antidiabetic, Anticholesterol, and Antioxidant Activity of Gryllus bimaculatus Fermented by Bacillus and Lactobacillus Strains.
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- Applied Sciences (2076-3417), 2021, v. 11, n. 5, p. 2090, doi. 10.3390/app11052090
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- Article
Kombucha Tea as a Reservoir of Cellulose Producing Bacteria: Assessing Diversity among Komagataeibacter Isolates.
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- Applied Sciences (2076-3417), 2021, v. 11, n. 4, p. 1595, doi. 10.3390/app11041595
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- Article
Effect of the Addition of Milk Protein Preparations on Selected Quality Parameters and Nutritional Characteristics of Kefir.
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- Applied Sciences (2076-3417), 2021, v. 11, n. 3, p. 966, doi. 10.3390/app11030966
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- Article
Freeze‐dried immobilized kefir culture in cider‐making.
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- Journal of the Science of Food & Agriculture, 2020, v. 100, n. 8, p. 3319, doi. 10.1002/jsfa.10363
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- Article
Use of Pistacia terebinthus resin as immobilization support for Lactobacillus casei cells and application in selected dairy products.
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- Journal of Food Science & Technology, 2015, v. 52, n. 9, p. 5700, doi. 10.1007/s13197-014-1627-9
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- Article
Tubular Cellulose Composite as a Vehicle for the Development of Meat Products with Low Nitrite Content.
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- Food Technology & Biotechnology, 2024, v. 62, n. 1, p. 119, doi. 10.17113/ftb.62.01.24.8154
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- Article
Technological Development of Brewing in Domestic Refrigerator Using Freeze-Dried Raw Materials.
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- Food Technology & Biotechnology, 2017, v. 55, n. 3, p. 325, doi. 10.17113/ftb.55.03.17.4907
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- 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.
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- Gels (2310-2861), 2023, v. 9, n. 11, p. 859, doi. 10.3390/gels9110859
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- Article