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Immobilization technologies and support materials suitable in alcohol beverages production: a review

Food Microbiology, 2004-08, Vol.21 (4), p.377-397

2004

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Phenolic Biotransformations during Conversion of Ferulic Acid to Vanillin by Lactic Acid Bacteria

BioMed research international, 2013-01, Vol.2013 (2013), p.1-6

2013

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Advances in Vinegar Production

Bekatorou, Argyro

1st, 2020

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Characterization and Application of Enterocin RM6, a Bacteriocin from Enterococcus faecalis

BioMed research international, 2013-01, Vol.2013 (2013), p.1-6

2013

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Aspergillus awamori Feeding Modifies Lipid Metabolism in Rats

BioMed research international, 2013-01, Vol.2013 (2013), p.1-7

2013

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Evolution of aroma volatiles during storage of sourdough breads made by mixed cultures of Kluyveromyces marxianus and Lactobacillus delbrueckii ssp. bulgaricus or Lactobacillus helveticus

Food chemistry, 2008-03, Vol.107 (2), p.883-889

2008

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Use of Saccharomyces cerevisiae cells immobilized on orange peel as biocatalyst for alcoholic fermentation

Bioresource technology, 2007-03, Vol.98 (4), p.860-865

2007

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Bread making using kefir grains as baker’s yeast

Food chemistry, 2005-12, Vol.93 (4), p.585-589

2005

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Freeze-dried wheat supported biocatalyst for low temperature wine making

Food science & technology, 2010-12, Vol.43 (10), p.1485-1493

2010

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Microbiological assessment of tubular cellulose filters used for liquid foods cold pasteurization

Food science & technology, 2016-04, Vol.67, p.151-158

2016

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Effect of various carbohydrate substrates on the production of kefir grains for use as a novel baking starter

Food chemistry, 2004-11, Vol.88 (2), p.237-242

2004

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Functional properties of single cell protein produced by kefir microflora

Food research international, 2003, Vol.36 (5), p.431-438

2003

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Kefir yeast technology: Scale-up in SCP production using milk whey

Biotechnology and bioengineering, 2005-03, Vol.89 (7), p.788-796

2005

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Cells immobilized in a starch–gluten–milk matrix usable for food production

Food chemistry, 2005-02, Vol.89 (2), p.175-179

2005

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Immobilization of yeast on dried raisin berries for use in dry white wine-making

Food chemistry, 2004-08, Vol.87 (1), p.11-15

2004

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Biosorption of U(VI) from aqueous systems by malt spent rootlets. Kinetic, equilibrium and speciation studies

International journal of environmental science and technology (Tehran), 2016, Vol.13 (1), p.285-296

2016

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Freeze-dried Saccharomyces cerevisiae cells immobilized on gluten pellets for glucose fermentation

Process biochemistry (1991), 2001, Vol.36 (6), p.549-557

2001

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Production of Food Grade Yeasts

Food technology and biotechnology, 2006, Vol.44 (3), p.407-415

2006

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Saccharomyces cerevisiae and Oenococcus oeni immobilized in different layers of a cellulose/starch gel composite for simultaneous alcoholic and malolactic wine fermentations

Process biochemistry (1991), 2013-09, Vol.48 (9), p.1279-1284

2013

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Low-Temperature Brewing Using Yeast Immobilized on Dried Figs

Journal of agricultural and food chemistry, 2002-12, Vol.50 (25), p.7249-7257

2002

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Alcohol: Properties and Determination

Encyclopedia of Food and Health, 2015, p.88-96

Bekatorou, A.

2015

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Low-Temperature Brewing by Freeze-Dried Immobilized Cells on Gluten Pellets

Journal of agricultural and food chemistry, 2001-01, Vol.49 (1), p.373-377

2001

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Effect of yeast cell immobilization and temperature on glycerol content in alcoholic fermentation with respect to wine making

Process biochemistry (1991), 2003-12, Vol.39 (4), p.499-506

2003

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Low temperature brewing using cells immobilized on brewer’s spent grains

Food chemistry, 2007, Vol.104 (2), p.480-488

2007

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Lactic acid fermentation by Lactobacillus casei in free cell form and immobilised on gluten pellets

Biotechnology letters, 2002-08, Vol.24 (15), p.1233-1236

2002

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Immobilization technologies and support materials suitable in alcohol beverages production: a review

Phenolic Biotransformations during Conversion of Ferulic Acid to Vanillin by Lactic Acid Bacteria

Advances in Vinegar Production

Characterization and Application of Enterocin RM6, a Bacteriocin from Enterococcus faecalis

Aspergillus awamori Feeding Modifies Lipid Metabolism in Rats

Evolution of aroma volatiles during storage of sourdough breads made by mixed cultures of Kluyveromyces marxianus and Lactobacillus delbrueckii ssp. bulgaricus or Lactobacillus helveticus

Use of Saccharomyces cerevisiae cells immobilized on orange peel as biocatalyst for alcoholic fermentation

Bread making using kefir grains as baker’s yeast

Freeze-dried wheat supported biocatalyst for low temperature wine making

Microbiological assessment of tubular cellulose filters used for liquid foods cold pasteurization

Effect of various carbohydrate substrates on the production of kefir grains for use as a novel baking starter

Functional properties of single cell protein produced by kefir microflora

Kefir yeast technology: Scale-up in SCP production using milk whey

Cells immobilized in a starch–gluten–milk matrix usable for food production

Immobilization of yeast on dried raisin berries for use in dry white wine-making

Biosorption of U(VI) from aqueous systems by malt spent rootlets. Kinetic, equilibrium and speciation studies

Freeze-dried Saccharomyces cerevisiae cells immobilized on gluten pellets for glucose fermentation

Production of Food Grade Yeasts

Saccharomyces cerevisiae and Oenococcus oeni immobilized in different layers of a cellulose/starch gel composite for simultaneous alcoholic and malolactic wine fermentations

Low-Temperature Brewing Using Yeast Immobilized on Dried Figs

Alcohol: Properties and Determination

Low-Temperature Brewing by Freeze-Dried Immobilized Cells on Gluten Pellets

Effect of yeast cell immobilization and temperature on glycerol content in alcoholic fermentation with respect to wine making

Low temperature brewing using cells immobilized on brewer’s spent grains

Lactic acid fermentation by Lactobacillus casei in free cell form and immobilised on gluten pellets

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