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Orange processing waste valorisation for the production of bio-based pigments using the fungal strains Monascus purpureus and Penicillium purpurogenum

Journal of cleaner production, 2018-06, Vol.185, p.882-890

2018

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Lipid production and characterization by Mortierella (Umbelopsis) isabellina cultivated on lignocellulosic sugars

Journal of applied microbiology, 2017-12, Vol.123 (6), p.1461-1477

2017

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A study on the implications of NaCl reduction in the fermentation profile of Conservolea natural black olives

Food microbiology, 2011-10, Vol.28 (7), p.1301-1307

2011

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Evaluating renewable carbon sources as substrates for single cell oil production by Cunninghamella echinulata and Mortierella isabellina

Biomass & bioenergy, 2009-04, Vol.33 (4), p.573-580

2009

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Aroma recovery by combining distillation with absorption

Journal of food engineering, 2007-02, Vol.78 (3), p.882-887

2007

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Investigation of the Antioxidant Behavior of Air- and Freeze-Dried Aromatic Plant Materials in Relation to Their Phenolic Content and Vegetative Cycle

Journal of agricultural and food chemistry, 2008-07, Vol.56 (14), p.5743-5752

2008

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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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Grape skins as a natural support for yeast immobilization

Biotechnology letters, 2002-08, Vol.24 (16), p.1331-1335

2002

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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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Wine fermentations by immobilized and free cells at different temperatures. Effect of immobilization and temperature on volatile by-products

Food chemistry, 2003, Vol.80 (1), p.109-113

2003

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Characterization of the Essential Oil Volatiles of Satureja thymbra and Satureja parnassica: Influence of Harvesting Time and Antimicrobial Activity

Journal of agricultural and food chemistry, 2006-04, Vol.54 (8), p.3139-3145

2006

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Investigation of Volatiles Evolution during the Alcoholic Fermentation of Grape Must Using Free and Immobilized Cells with the Help of Solid Phase Microextraction (SPME) Headspace Sampling

Journal of agricultural and food chemistry, 2002-06, Vol.50 (13), p.3840-3848

2002

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Volatile Compounds of Wines Produced by Cells Immobilized on Grape Skins

Journal of agricultural and food chemistry, 2003-05, Vol.51 (10), p.3060-3066

2003

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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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Evolution of Volatile Byproducts during Wine Fermentations Using Immobilized Cells on Grape Skins

Journal of agricultural and food chemistry, 2003-04, Vol.51 (8), p.2402-2408

2003

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Microbiological spoilage and investigation of volatile profile during storage of sea bream fillets under various conditions

International journal of food microbiology, 2014-10, Vol.189, p.153-163

2014

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Indigenous Yeast Interactions in Dual-Starter Fermentations May Improve the Varietal Expression of Moschofilero Wine

Frontiers in microbiology, 2019-07, Vol.10, p.1712-1712

2019

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The dynamics of the HS/SPME–GC/MS as a tool to assess the spoilage of minced beef stored under different packaging and temperature conditions

International journal of food microbiology, 2015-01, Vol.193, p.51-58

2015

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Varietal and Geographical Discrimination of Greek Monovarietal Extra Virgin Olive Oils Based on Squalene, Tocopherol, and Fatty Acid Composition

Molecules (Basel, Switzerland), 2020-08, Vol.25 (17), p.3818

2020

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Essential oil composition of Pistacia lentiscus L. and Myrtus communis L.: Evaluation of antioxidant capacity of methanolic extracts

Food chemistry, 2008-04, Vol.107 (3), p.1120-1130

2008

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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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Valorization of low-cost, carbon-rich substrates by edible ascomycetes and basidiomycetes grown on liquid cultures

FEMS microbiology letters, 2020-11, Vol.367 (20), p.1

2020

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Single versus dual inoculation with indigenous Saccharomyces cerevisiae strains in winemaking

Letters in applied microbiology, 2023-11, Vol.76 (11)

2023

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Development of an Ultrasound-Assisted Emulsification Microextraction Method for the Determination of Volatile Compounds in Wines

Separations, 2023-10, Vol.10 (10), p.525

2023

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Bioprocess development for the production of novel oleogels from soybean and microbial oils

Food research international, 2019-12, Vol.126, p.108684-108684, Article 108684

2019

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Orange processing waste valorisation for the production of bio-based pigments using the fungal strains Monascus purpureus and Penicillium purpurogenum

Lipid production and characterization by Mortierella (Umbelopsis) isabellina cultivated on lignocellulosic sugars

A study on the implications of NaCl reduction in the fermentation profile of Conservolea natural black olives

Evaluating renewable carbon sources as substrates for single cell oil production by Cunninghamella echinulata and Mortierella isabellina

Aroma recovery by combining distillation with absorption

Investigation of the Antioxidant Behavior of Air- and Freeze-Dried Aromatic Plant Materials in Relation to Their Phenolic Content and Vegetative Cycle

Low-Temperature Brewing Using Yeast Immobilized on Dried Figs

Grape skins as a natural support for yeast immobilization

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

Wine fermentations by immobilized and free cells at different temperatures. Effect of immobilization and temperature on volatile by-products

Characterization of the Essential Oil Volatiles of Satureja thymbra and Satureja parnassica: Influence of Harvesting Time and Antimicrobial Activity

Investigation of Volatiles Evolution during the Alcoholic Fermentation of Grape Must Using Free and Immobilized Cells with the Help of Solid Phase Microextraction (SPME) Headspace Sampling

Volatile Compounds of Wines Produced by Cells Immobilized on Grape Skins

Red Wine Making by Immobilized Cells and Influence on Volatile Composition

Evolution of Volatile Byproducts during Wine Fermentations Using Immobilized Cells on Grape Skins

Microbiological spoilage and investigation of volatile profile during storage of sea bream fillets under various conditions

Indigenous Yeast Interactions in Dual-Starter Fermentations May Improve the Varietal Expression of Moschofilero Wine

The dynamics of the HS/SPME–GC/MS as a tool to assess the spoilage of minced beef stored under different packaging and temperature conditions

Varietal and Geographical Discrimination of Greek Monovarietal Extra Virgin Olive Oils Based on Squalene, Tocopherol, and Fatty Acid Composition

Essential oil composition of Pistacia lentiscus L. and Myrtus communis L.: Evaluation of antioxidant capacity of methanolic extracts

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

Valorization of low-cost, carbon-rich substrates by edible ascomycetes and basidiomycetes grown on liquid cultures

Single versus dual inoculation with indigenous Saccharomyces cerevisiae strains in winemaking

Development of an Ultrasound-Assisted Emulsification Microextraction Method for the Determination of Volatile Compounds in Wines

Bioprocess development for the production of novel oleogels from soybean and microbial oils

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