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Isolation, identification and screening of yeasts towards their ability to assimilate biodiesel‐derived crude glycerol: microbial production of polyols, endopolysaccharides and lipid

Journal of applied microbiology, 2019-10, Vol.127 (4), p.1080-1100

2019

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Yeast heterogeneity during spontaneous fermentation of black Conservolea olives in different brine solutions

Journal of applied microbiology, 2010-02, Vol.108 (2), p.396-405

2010

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Performance of two potential probiotic Lactobacillus strains from the olive microbiota as starters in the fermentation of heat shocked green olives

International journal of food microbiology, 2014-02, Vol.171, p.68-76

2014

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Yeast Populations Residing on Healthy or Botrytis-Infected Grapes from a Vineyard in Attica, Greece

Applied and Environmental Microbiology, 2007-04, Vol.73 (8), p.2765-2768

2007

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Yeast Community Structures and Dynamics in Healthy and Botrytis-Affected Grape Must Fermentations

Applied and Environmental Microbiology, 2007-11, Vol.73 (21), p.6705-6713

2007

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A Novel Reference Plasmid for the Qualitative Detection of Genetically Modified Rice in Food and Feed

BioMed research international, 2015-01, Vol.2015 (2015), p.1-6

2015

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Effect of wine-based marinades on the behavior of Salmonella Typhimurium and background flora in beef fillets

International journal of food microbiology, 2013-06, Vol.164 (2-3), p.119-127

2013

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Kazachstania hellenica sp. nov., a novel ascomycetous yeast from a Botrytis-affected grape must fermentation

International journal of systematic and evolutionary microbiology, 2008-05, Vol.58 (5), p.1263-1267

2008

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Bacterial species associated with sound and Botrytis-infected grapes from a Greek vineyard

International journal of food microbiology, 2011-02, Vol.145 (2), p.432-436

2011

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Genetic and Technological Characterisation of Vineyard- and Winery-Associated Lactic Acid Bacteria

BioMed research international, 2015-01, Vol.2015 (2015), p.1-8

2015

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Isolation of culturable yeasts from market wines and evaluation of the 5·8S-ITS rDNA sequence analysis for identification purposes

Letters in applied microbiology, 2005, Vol.41 (6), p.454-463

2005

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Preservation of green table olives fermented with lactic acid bacteria with probiotic potential under modified atmosphere packaging

Food science & technology, 2015-06, Vol.62 (1), p.783-790

2015

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Genome-wide analysis of the heat shock protein 90 gene family in grapevine (Vitis vinifera L.)

Australian journal of grape and wine research, 2012-02, Vol.18 (1), p.29-38

2012

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Candida olivae sp. nov., a novel yeast species from 'Greek-style' black olive fermentation

International journal of systematic and evolutionary microbiology, 2010-05, Vol.60 (Pt 5), p.1219-1223

2010

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Isolation of culturable yeasts from market wines and evaluation of the 5.8S-ITS rDNA sequence analysis for identification purposes

Letters in applied microbiology, 2005, Vol.41 (6), p.454-463

2005

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Yeast Community Structures and Dynamics in Healthy and Botrytis-Affected Grape Must Fermentation[white triangle down]

Applied and environmental microbiology, 2007-11, Vol.73 (21), p.6705

2007

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Grapevine Responses to Heat Stress and Global Warming

Plants (Basel), 2020-12, Vol.9 (12), p.1754

2020

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New Frontiers in Wine Microbiology

Foods, 2021-05, Vol.10 (5), p.1077

Nisiotou, Aspasia

2021

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Biogeographical Regionalization of Wine Yeast Communities in Greece and Environmental Drivers of Species Distribution at a Local Scale

Frontiers in microbiology, 2021-06, Vol.12, p.705001-705001

2021

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Understanding Wine through Yeast Interactions

Microorganisms (Basel), 2021-07, Vol.9 (8), p.1620

2021

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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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Development of microsatellite markers for Lachancea thermotolerans typing and population structure of wine-associated isolates

Microbiological research, 2016-12, Vol.193, p.1-10

2016

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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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Use of vitamin D fortified juice for addressing deficiency in children with Cerebral Palsy

Journal of biotechnology, 2018-08, Vol.280, p.S63-S63

2018

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Isolation, identification and screening of yeasts towards their ability to assimilate biodiesel‐derived crude glycerol: microbial production of polyols, endopolysaccharides and lipid

Yeast heterogeneity during spontaneous fermentation of black Conservolea olives in different brine solutions

Performance of two potential probiotic Lactobacillus strains from the olive microbiota as starters in the fermentation of heat shocked green olives

Yeast Populations Residing on Healthy or Botrytis-Infected Grapes from a Vineyard in Attica, Greece

Yeast Community Structures and Dynamics in Healthy and Botrytis-Affected Grape Must Fermentations

A Novel Reference Plasmid for the Qualitative Detection of Genetically Modified Rice in Food and Feed

Effect of wine-based marinades on the behavior of Salmonella Typhimurium and background flora in beef fillets

Kazachstania hellenica sp. nov., a novel ascomycetous yeast from a Botrytis-affected grape must fermentation

Bacterial species associated with sound and Botrytis-infected grapes from a Greek vineyard

Genetic and Technological Characterisation of Vineyard- and Winery-Associated Lactic Acid Bacteria

Isolation of culturable yeasts from market wines and evaluation of the 5·8S-ITS rDNA sequence analysis for identification purposes

Preservation of green table olives fermented with lactic acid bacteria with probiotic potential under modified atmosphere packaging

Genome-wide analysis of the heat shock protein 90 gene family in grapevine (Vitis vinifera L.)

Candida olivae sp. nov., a novel yeast species from 'Greek-style' black olive fermentation

Isolation of culturable yeasts from market wines and evaluation of the 5.8S-ITS rDNA sequence analysis for identification purposes

Yeast Community Structures and Dynamics in Healthy and Botrytis-Affected Grape Must Fermentation[white triangle down]

Grapevine Responses to Heat Stress and Global Warming

New Frontiers in Wine Microbiology

Biogeographical Regionalization of Wine Yeast Communities in Greece and Environmental Drivers of Species Distribution at a Local Scale

Understanding Wine through Yeast Interactions

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

Development of microsatellite markers for Lachancea thermotolerans typing and population structure of wine-associated isolates

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

Use of vitamin D fortified juice for addressing deficiency in children with Cerebral Palsy

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