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Affinity Crystallography Reveals Binding of Pomegranate Juice Anthocyanins at the Inhibitor Site of Glycogen Phosphorylase: The Contribution of a Sugar Moiety to Potency and Its Implications to the Binding Mode

Journal of agricultural and food chemistry, 2020-09, Vol.68 (37), p.10191-10199

2020

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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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Aroma recovery by combining distillation with absorption

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

2007

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Assessment of Volatile Compounds Evolution, Antioxidant Activity, and Total Phenolics Content during Cold Storage of Pomegranate Beverage Fermented by Lactobacillus paracasei K5

Fermentation (Basel), 2018-11, Vol.4 (4), p.95

2018

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Bioactivity of Epigallocatechin Gallate Nanoemulsions Evaluated in Mice Model

Journal of medicinal food, 2017-09, Vol.20 (9), p.923-931

2017

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Biodiversity and Enological Potential of Non-Saccharomyces Yeasts from Nemean Vineyards

Fermentation (Basel), 2018-06, Vol.4 (2), p.32

2018

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Bioprocess development for (2R,3R)‐butanediol and acetoin production using very high polarity cane sugar and sugarcane molasses by a Bacillus amyloliquefaciens strain

Journal of chemical technology and biotechnology (1986), 2019-07, Vol.94 (7), p.2167-2177

2019

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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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Cell Immobilization Technologies for Applications in Alcoholic Beverages

Applications of Encapsulation and Controlled Release, 2020, p.441-463

1, 2020

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Cell Immobilization Technologies for Applications in Alcoholic Beverages

Handbook of Encapsulation and Controlled Release, 2016, p.957-980

Mishra, Munmaya

2016

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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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Conversion of biodiesel‐derived glycerol into biotechnological products of industrial significance by yeast and fungal strains

Engineering in life sciences, 2017-03, Vol.17 (3), p.262-281

2017

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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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Corrigendum to “Production of wax esters via microbial oil synthesis from food industry waste, by-product streams” [Bioresour. Technol. 245 (2017) 274–282]

Bioresource technology, 2018-01, Vol.247, p.1262-1262

2018

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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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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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Effect of Cultivar and Geographical Origin on the Volatile Composition of Greek Monovarietal Extra Virgin Olive Oils

Chemosensors, 2023-01, Vol.11 (2), p.80

2023

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Effect of freeze–dried kefir culture on proteolysis in feta-type and whey-cheeses

Food chemistry, 2010-03, Vol.119 (2), p.795-800

2010

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Effect of lemongrass essential oil on Listeria monocytogenes gene expression

Food science & technology, 2017-04, Vol.77, p.510-516

2017

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Effect of osmotic dehydration of olives as pre-fermentation treatment and partial substitution of sodium chloride by monosodium glutamate in the fermentation profile of Kalamata natural black olives

Food microbiology, 2017-05, Vol.63, p.72-83

2017

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The Effect of Terpenoid Compounds on the Formation of Advanced Glycation Endproducts (AGEs) in Model Systems

Applied sciences, 2022-01, Vol.12 (2), p.908

2022

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Ekstrakcija fenolnih spojeva iz nusproizvoda proizvodnje palminog ulja i njihova primjena kao antioksidanasa

Food Technology and Biotechnology, 2019-03, Vol.57 (1), p.29

2019

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Enzymatic synthesis of bio-based wax esters from palm and soybean fatty acids using crude lipases produced on agricultural residues

Industrial crops and products, 2019-11, Vol.139, p.111499, Article 111499

2019

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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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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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Affinity Crystallography Reveals Binding of Pomegranate Juice Anthocyanins at the Inhibitor Site of Glycogen Phosphorylase: The Contribution of a Sugar Moiety to Potency and Its Implications to the Binding Mode

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

Aroma recovery by combining distillation with absorption

Assessment of Volatile Compounds Evolution, Antioxidant Activity, and Total Phenolics Content during Cold Storage of Pomegranate Beverage Fermented by Lactobacillus paracasei K5

Bioactivity of Epigallocatechin Gallate Nanoemulsions Evaluated in Mice Model

Biodiversity and Enological Potential of Non-Saccharomyces Yeasts from Nemean Vineyards

Bioprocess development for (2R,3R)‐butanediol and acetoin production using very high polarity cane sugar and sugarcane molasses by a Bacillus amyloliquefaciens strain

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

Cell Immobilization Technologies for Applications in Alcoholic Beverages

Cell Immobilization Technologies for Applications in Alcoholic Beverages

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

Conversion of biodiesel‐derived glycerol into biotechnological products of industrial significance by yeast and fungal strains

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

Corrigendum to “Production of wax esters via microbial oil synthesis from food industry waste, by-product streams” [Bioresour. Technol. 245 (2017) 274–282]

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

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

Effect of Cultivar and Geographical Origin on the Volatile Composition of Greek Monovarietal Extra Virgin Olive Oils

Effect of freeze–dried kefir culture on proteolysis in feta-type and whey-cheeses

Effect of lemongrass essential oil on Listeria monocytogenes gene expression

Effect of osmotic dehydration of olives as pre-fermentation treatment and partial substitution of sodium chloride by monosodium glutamate in the fermentation profile of Kalamata natural black olives

The Effect of Terpenoid Compounds on the Formation of Advanced Glycation Endproducts (AGEs) in Model Systems

Ekstrakcija fenolnih spojeva iz nusproizvoda proizvodnje palminog ulja i njihova primjena kao antioksidanasa

Enzymatic synthesis of bio-based wax esters from palm and soybean fatty acids using crude lipases produced on agricultural residues

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

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

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