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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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Bread making using kefir grains as baker’s yeast

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

2005

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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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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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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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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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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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Immobilization of kefir and Lactobacillus casei on brewery spent grains for use in sourdough wheat bread making

Food chemistry, 2007, Vol.105 (1), p.187-194

2007

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Malolactic Fermentation in Wine with Lactobacillus casei Cells Immobilized on Delignified Cellulosic Material

Journal of agricultural and food chemistry, 2005-04, Vol.53 (7), p.2546-2551

2005

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Red Wine Making by Immobilized Cells and Influence on Volatile Composition

Journal of agricultural and food chemistry, 2004-03, Vol.52 (5), p.1357-1363

2004

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

Molecules (Basel, Switzerland), 2023-07, Vol.28 (14), p.5458

2023

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Effect of a novel Lactobacillus paracasei starter on sourdough bread quality

Food chemistry, 2019-01, Vol.271, p.259-265

2019

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Emmer-Based Beverage Fortified with Fruit Juices

Applied sciences, 2021-04, Vol.11 (7), p.3116

2021

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Functional pomegranate beverage production by fermentation with a novel synbiotic L. paracasei biocatalyst

Food chemistry, 2020-03, Vol.308, p.125658-125658, Article 125658

2020

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Corinthian currants finishing side-stream: Chemical characterization, volatilome, and valorisation through wine and baker’s yeast production-technoeconomic evaluation

Food chemistry, 2021-04, Vol.342, p.128161-128161, Article 128161

2021

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Solid state fermentation of food waste mixtures for single cell protein, aroma volatiles and fat production

Food chemistry, 2014-02, Vol.145, p.710-716

2014

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Tubular cellulose/starch gel composite as food enzyme storehouse

Food chemistry, 2015-12, Vol.188, p.106-110

2015

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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

Gels, 2023-11, Vol.9 (11), p.859

2023

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Immobilized rennin in TC/SG composite in cheese production

Food chemistry, 2016-06, Vol.200, p.76-82

2016

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Examination of freshness degradation of sourdough bread made with kefir through monitoring the aroma volatile composition during storage

Food chemistry, 2011-01, Vol.124 (2), p.627-633

2011

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New generation biofuel from whey: Successive acidogenesis and alcoholic fermentation using immobilized cultures on γ-alumina

Energy conversion and management, 2017-03, Vol.135, p.256-260

2017

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Alcohol and Dilution Water Characteristics in Distilled Anis (Ouzo)

Journal of agricultural and food chemistry, 2014-05, Vol.62 (21), p.4932-4937

2014

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Ambient and low temperature winemaking by immobilized cells on brewer’s spent grains: Effect on volatile composition

Food chemistry, 2007, Vol.104 (3), p.918-927

2007

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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

Journal of radioanalytical and nuclear chemistry, 2011-02, Vol.287 (2), p.665-671

2011

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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

Bread making using kefir grains as baker’s yeast

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

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

Low-Temperature Brewing Using Yeast Immobilized on Dried Figs

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

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

Immobilization of kefir and Lactobacillus casei on brewery spent grains for use in sourdough wheat bread making

Malolactic Fermentation in Wine with Lactobacillus casei Cells Immobilized on Delignified Cellulosic Material

Red Wine Making by Immobilized Cells and Influence on Volatile Composition

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

Effect of a novel Lactobacillus paracasei starter on sourdough bread quality

Emmer-Based Beverage Fortified with Fruit Juices

Functional pomegranate beverage production by fermentation with a novel synbiotic L. paracasei biocatalyst

Corinthian currants finishing side-stream: Chemical characterization, volatilome, and valorisation through wine and baker’s yeast production-technoeconomic evaluation

Solid state fermentation of food waste mixtures for single cell protein, aroma volatiles and fat production

Tubular cellulose/starch gel composite as food enzyme storehouse

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

Immobilized rennin in TC/SG composite in cheese production

Examination of freshness degradation of sourdough bread made with kefir through monitoring the aroma volatile composition during storage

New generation biofuel from whey: Successive acidogenesis and alcoholic fermentation using immobilized cultures on γ-alumina

Alcohol and Dilution Water Characteristics in Distilled Anis (Ouzo)

Ambient and low temperature winemaking by immobilized cells on brewer’s spent grains: Effect on volatile composition

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

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