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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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Experimental effect of ozone upon the microbial flora of commercially produced dairy fermented products

International journal of food microbiology, 2017-04, Vol.246, p.5-11

2017

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Comparative study of extra virgin olive oil flavor profile of Koroneiki variety ( Olea europaea var. Microcarpa alba) cultivated in Greece and Tunisia during one period of harvesting

Food science & technology, 2011-06, Vol.44 (5), p.1333-1341

2011

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Enhanced bioremediation of n-alkane in petroleum sludge using bacterial consortium amended with rhamnolipid and micronutrients

Bioresource technology, 2003-11, Vol.90 (2), p.159-168

2003

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Efficacy of natamycin to control fungal growth in natural black olive fermentation

Food microbiology, 2011-05, Vol.28 (3), p.621-627

2011

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Probiotic Cheese Production Using Lactobacillus casei Cells Immobilized on Fruit Pieces

Journal of dairy science, 2006-05, Vol.89 (5), p.1439-1451

2006

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Characterization and seasonal variation of the quality of virgin olive oil of the Throumbolia and Koroneiki varieties from Southern Greece

Grasas y aceites (Sevilla), 2010-07, Vol.61 (3), p.221-231

2010

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Evaluation of Freeze-Dried Kefir Coculture as Starter in Feta-Type Cheese Production

Applied and Environmental Microbiology, 2006-09, Vol.72 (9), p.6124-6135

2006

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Lactobacillus casei cell immobilization on fruit pieces for probiotic additive, fermented milk and lactic acid production

Process biochemistry (1991), 2005, Vol.40 (1), p.411-416

2005

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Thermally-dried immobilized kefir on casein as starter culture in dried whey cheese production

Food microbiology, 2009-12, Vol.26 (8), p.809-820

2009

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Effect of Organic Fertilization Treatment, Frying Oil and Cultivar Variety on the Volatile Profile of Potato Tubers

Current research in nutrition and food science, 2016-04, Vol.4 (1), p.1-8

2016

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Apple pieces as immobilization support of various microorganisms

Food science & technology, 2006-11, Vol.39 (9), p.980-986

2006

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Wine Production Using Yeast Immobilized on Apple Pieces at Low and Room Temperatures

Journal of agricultural and food chemistry, 2001-03, Vol.49 (3), p.1417-1425

2001

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Whey-cheese production using freeze-dried kefir culture as a starter

Journal of applied microbiology, 2007-10, Vol.103 (4), p.1170-1183

2007

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Production of freeze-dried kefir culture using whey

International dairy journal, 2008-03, Vol.18 (3), p.247-254

2008

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An Economic Evaluation of Freeze-Dried Kefir Starter Culture Production Using Whey

Journal of dairy science, 2007-05, Vol.90 (5), p.2175-2180

2007

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High-temperature alcoholic fermentation of whey using Kluyveromyces marxianus IMB3 yeast immobilized on delignified cellulosic material

Bioresource technology, 2002-04, Vol.82 (2), p.177-181

2002

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Effect of fermentation conditions and immobilization supports on the wine making

Journal of food engineering, 2005-07, Vol.69 (1), p.115-123

2005

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Wine production using yeast immobilized on quince biocatalyst at temperatures between 30 and 0 °C

Food chemistry, 2003, Vol.82 (3), p.353-360

2003

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Low-temperature wine-making using yeast immobilized on pear pieces

Journal of the science of food and agriculture, 2004-09, Vol.84 (12), p.1615-1623

2004

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Continuous winemaking fermentation using quince-immobilized yeast at room and low temperatures

Process biochemistry (1991), 2003-10, Vol.39 (2), p.143-148

2003

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Organoleptic and Quality Characteristics of Malagousia Variety, Grapes Fermented with Selected Indigenous Yeast Strains

South African Journal of Enology and Viticulture, 2022, Vol.43 (2), p.133-145

2022

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Effect of storage of immobilized cells at ambient temperature on volatile by-products during wine-making

Journal of food engineering, 2006-05, Vol.74 (2), p.217-223

2006

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Continuous Whey Fermentation Using Kefir Yeast Immobilized on Delignified Cellulosic Material

Journal of agricultural and food chemistry, 2002-04, Vol.50 (9), p.2543-2547

2002

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Dietary pistachio (pistacia vera l.) improves fatty acid profile of visceral adipose tissue and balances intestinal microbiota in diabetic rats

Clinical nutrition ESPEN, 2021-12, Vol.46, p.S630-S631

2021

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

Experimental effect of ozone upon the microbial flora of commercially produced dairy fermented products

Comparative study of extra virgin olive oil flavor profile of Koroneiki variety ( Olea europaea var. Microcarpa alba) cultivated in Greece and Tunisia during one period of harvesting

Enhanced bioremediation of n-alkane in petroleum sludge using bacterial consortium amended with rhamnolipid and micronutrients

Efficacy of natamycin to control fungal growth in natural black olive fermentation

Probiotic Cheese Production Using Lactobacillus casei Cells Immobilized on Fruit Pieces

Characterization and seasonal variation of the quality of virgin olive oil of the Throumbolia and Koroneiki varieties from Southern Greece

Evaluation of Freeze-Dried Kefir Coculture as Starter in Feta-Type Cheese Production

Lactobacillus casei cell immobilization on fruit pieces for probiotic additive, fermented milk and lactic acid production

Thermally-dried immobilized kefir on casein as starter culture in dried whey cheese production

Effect of Organic Fertilization Treatment, Frying Oil and Cultivar Variety on the Volatile Profile of Potato Tubers

Apple pieces as immobilization support of various microorganisms

Wine Production Using Yeast Immobilized on Apple Pieces at Low and Room Temperatures

Whey-cheese production using freeze-dried kefir culture as a starter

Production of freeze-dried kefir culture using whey

An Economic Evaluation of Freeze-Dried Kefir Starter Culture Production Using Whey

High-temperature alcoholic fermentation of whey using Kluyveromyces marxianus IMB3 yeast immobilized on delignified cellulosic material

Effect of fermentation conditions and immobilization supports on the wine making

Wine production using yeast immobilized on quince biocatalyst at temperatures between 30 and 0 °C

Low-temperature wine-making using yeast immobilized on pear pieces

Continuous winemaking fermentation using quince-immobilized yeast at room and low temperatures

Organoleptic and Quality Characteristics of Malagousia Variety, Grapes Fermented with Selected Indigenous Yeast Strains

Effect of storage of immobilized cells at ambient temperature on volatile by-products during wine-making

Continuous Whey Fermentation Using Kefir Yeast Immobilized on Delignified Cellulosic Material

Dietary pistachio (pistacia vera l.) improves fatty acid profile of visceral adipose tissue and balances intestinal microbiota in diabetic rats

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