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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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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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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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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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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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Editorial: Wine Microbiology: Current Trends and Approaches

Frontiers in microbiology, 2022-03, Vol.13, p.873980-873980

2022

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Evaluation of Different Molecular Markers for Genotyping Non-Saccharomyces Wine Yeast Species

Microbiology research, 2022-09, Vol.13 (3), p.643-654

2022

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The use of indigenous Saccharomyces cerevisiae and Starmerella bacillaris strains as a tool to create chemical complexity in local wines

Food research international, 2018-09, Vol.111, p.498-508

2018

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Torulaspora delbrueckii May Help Manage Total and Volatile Acidity of Santorini-Assyrtiko Wine in View of Global Warming

Foods, 2023-01, Vol.12 (1), p.191

2023

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Molecular Characterization and Enological Potential of A High Lactic Acid-Producing Lachancea thermotolerans Vineyard Strain

Foods, 2020-05, Vol.9 (5), p.595

2020

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Patterns of Genetic Diversity and the Invasion of Commercial Starters in Saccharomyces cerevisiae Vineyard Populations of Santorini Island

Foods, 2020-05, Vol.9 (5), p.561

2020

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The effect of vine variety and vintage on wine yeast community structure of grapes and ferments

Journal of applied microbiology, 2022-05, Vol.132 (5), p.3672-3684

2022

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Effect of high pressure processing on the survival of Salmonella Enteritidis and shelf-life of chicken fillets

Food microbiology, 2018-04, Vol.70, p.55-64

2018

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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

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

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

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

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

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

Editorial: Wine Microbiology: Current Trends and Approaches

Evaluation of Different Molecular Markers for Genotyping Non-Saccharomyces Wine Yeast Species

The use of indigenous Saccharomyces cerevisiae and Starmerella bacillaris strains as a tool to create chemical complexity in local wines

Torulaspora delbrueckii May Help Manage Total and Volatile Acidity of Santorini-Assyrtiko Wine in View of Global Warming

Molecular Characterization and Enological Potential of A High Lactic Acid-Producing Lachancea thermotolerans Vineyard Strain

Patterns of Genetic Diversity and the Invasion of Commercial Starters in Saccharomyces cerevisiae Vineyard Populations of Santorini Island

The effect of vine variety and vintage on wine yeast community structure of grapes and ferments

Effect of high pressure processing on the survival of Salmonella Enteritidis and shelf-life of chicken fillets

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