화학공학소재연구정보센터
검색결과 : 18건
No. Article
1 Survival, Intestinal Mucosa Adhesion, and Immunomodulatory Potential of Lactobacillus plantarum Strains
Santarmaki V, Kourkoutas Y, Zoumpopoulou G, Mavrogonatou E, Kiourtzidis M, Chorianopoulos N, Tassou C, Tsakalidou E, Simopoulos C, Ypsilantis P
Current Microbiology, 74(9), 1061, 2017
2 Cheese Production Using Kefir Culture Entrapped in Milk Proteins
Dimitrellou D, Kandylis P, Kourkoutas Y, Koutinas AA, Kanellaki M
Applied Biochemistry and Biotechnology, 176(1), 213, 2015
3 Detection and Identification of Probiotic Lactobacillus plantarum Strains by Multiplex PCR Using RAPD-Derived Primers
Galanis A, Kourkoutas Y, Tassou CC, Chorianopoulos N
International Journal of Molecular Sciences, 16(10), 25141, 2015
4 Scale-up of Thermally Dried Kefir Production as Starter Culture for Hard-Type Cheese Making: An Economic Evaluation
Koutinas AA, Bekatorou A, Katechaki E, Dimitrellou D, Kopsahelis N, Papapostolou H, Panas P, Sideris K, Kallis M, Bosnea LA, Koliopoulos D, Sotiropoulos P, Panteli A, Kourkoutas Y, Kanellaki M, Soupioni M
Applied Biochemistry and Biotechnology, 160(6), 1734, 2010
5 A New Process for Wine Production by Penetration of Yeast in Uncrushed Frozen Grapes
Tsakiris A, Koutinas AA, Psarianos C, Kourkoutas Y, Bekatorou A
Applied Biochemistry and Biotechnology, 162(4), 1109, 2010
6 Dry Red Wine Making Using Yeast Immobilized on Cork Pieces
Tsakiris A, Kandylis P, Bekatorou A, Kourkoutas Y, Koutinas AA
Applied Biochemistry and Biotechnology, 162(5), 1316, 2010
7 Thermally-dried free and immobilized kefir cells as starter culture in hard-type cheese production
Katechaki E, Panas P, Kourkoutas Y, Koliopoulos D, Koutinas AA
Bioresource Technology, 100(14), 3618, 2009
8 Molecular characterization and molasses fermentation performance of a wild yeast strain operating in an extremely wide temperature range
Kopsahelis N, Nisiotou A, Kourkoutas Y, Panas P, Nychas GJE, Kanellaki M
Bioresource Technology, 100(20), 4854, 2009
9 Comparative study of batch and continuous multi-stage fixed-bed tower (MFBT) bioreactor during wine-making using freeze-dried immobilized cells
Sipsas V, Kolokythas G, Kourkoutas Y, Plessas S, Nedovic VA, Kanellaki M
Journal of Food Engineering, 90(4), 495, 2009
10 Fermentation efficiency of thermally dried immobilized kefir on casein as starter culture
Dimitrellou D, Tsaousi K, Kourkoutas Y, Panas P, Kanellaki M, Koutinas AA
Process Biochemistry, 43(12), 1323, 2008