| 1 |
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 |
| 2 |
Effect of yeast cell immobilization and temperature on glycerol content in alcoholic fermentation with respect to wine making
Balli D, Flari V, Sakellaraki E, Schoina V, Iconomopoulou M, Kanellaki M
Process Biochemistry, 39(4), 499, 2003 |
| 3 |
Lactic acid fermentation by Lactobacillus casei in free cell form and immobilised on gluten pellets
Chronopoulos G, Bekatorou A, Bezirtzoglou E, Kaliafas A, Koutinas AA, Marchant R, Banat IM
Biotechnology Letters, 24(15), 1233, 2002 |
| 4 |
Low temperature and ambient temperature wine making using freeze dried immobilized cells on gluten pellets
Iconomopoulou M, Psarianos K, Kanellaki M, Koutinas AA
Process Biochemistry, 37(7), 707, 2002 |
| 5 |
Freeze-dried Saccharomyces cerevisiae cells immobilized on gluten pellets for glucose fermentation
Bekatorou A, Koutinas AA, Kaliafas A, Kanellaki M
Process Biochemistry, 36(6), 549, 2001 |
