D. Dimitrellou

发表

New Wild-Type Lacticaseibacillus rhamnosus Strains as Candidates to Manage Type 1 Diabetes

Y. Kourkoutas, Grigorios Nelios, Valentini Santarmaki, 2022, Microorganisms.

Encapsulation of Lactobacillus casei ATCC 393 in alginate capsules for probiotic fermented milk production

P. Kandylis, S. Lević, V. Nedović, 2019 .

Yogurts Supplemented with Juices from Grapes and Berries

P. Kandylis, D. Dimitrellou, Nikoletta Solomakou, 2020, Foods.

Effect of cooling rate, freeze-drying, and storage on survival of free and immobilized Lactobacillus casei ATCC 393

P. Kandylis, Y. Kourkoutas, D. Dimitrellou, 2016 .

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

M. Kanellaki, A. Koutinas, Y. Kourkoutas, 2009, Food microbiology.

Cheese Production Using Kefir Culture Entrapped in Milk Proteins

P. Kandylis, M. Kanellaki, A. Koutinas, 2015, Applied Biochemistry and Biotechnology.

Biosynthesis of fuel-grade ethanol from cellobiose by a cell-factory of non-GMO Saccharomyces cerevisiae/starch-gel-cellulase

M. Kanellaki, P. Nigam, D. Dimitrellou, 2022, Fuel.

Effect of cellulose crystallinity modification by starch gel treatment for improvement in ethanol fermentation rate by non-GM yeast cell factories

P. Kandylis, M. Kanellaki, A. Koutinas, 2022, Bioprocess and Biosystems Engineering.

Monitoring survival of Lactobacillus casei ATCC 393 in probiotic yogurts using an efficient molecular tool.

A. Galanis, Y. Kourkoutas, Valentini Santarmaki, 2013, Journal of dairy science.

Emmer-Based Beverage Fortified with Fruit Juices

P. Kandylis, A. Bekatorou, D. Dimitrellou, 2021, Applied Sciences.

Lactobacillus casei Exerts Anti-Proliferative Effects Accompanied by Apoptotic Cell Death and Up-Regulation of TRAIL in Colon Carcinoma Cells

C. Simopoulos, A. Galanis, I. Kotsianidis, 2016, PloS one.

Recent applications of grapes and their derivatives in dairy products

P. Kandylis, D. Dimitrellou, T. Moschakis, 2021 .

Effect of Milk Type on the Microbiological, Physicochemical and Sensory Characteristics of Probiotic Fermented Milk

P. Kandylis, T. Varzakas, D. Dimitrellou, 2019, Microorganisms.

Whey valorisation: a complete and novel technology development for dairy industry starter culture production.

Nikolaos Kopsahelis, Argyro Bekatorou, Athanasios A Koutinas, 2009, Bioresource technology.

Free and immobilized Lactobacillus casei ATCC 393 on whey protein as starter cultures for probiotic Feta-type cheese production.

P. Kandylis, A. Koutinas, Y. Kourkoutas, 2014, Journal of dairy science.

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

P. Kandylis, A. Koutinas, Y. Kourkoutas, 2010 .

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

A. Koutinas, I. Banat, R. Marchant, 2007, Journal of applied microbiology.

Assessment of Freeze-Dried Immobilized Lactobacillus casei as Probiotic Adjunct Culture in Yogurts

P. Kandylis, Y. Kourkoutas, D. Dimitrellou, 2019, Foods.

Health Promoting Properties of Cereal Vinegars

P. Kandylis, A. Bekatorou, D. Dimitrellou, 2021, Foods.

Effect of Immobilization Support and Fermentation Temperature on Beer and Fermented Milk Aroma Profiles

P. Kandylis, M. Kanellaki, D. Dimitrellou, 2021, Beverages.

Fermentation efficiency of thermally dried immobilized kefir on casein as starter culture

M. Kanellaki, A. Koutinas, Y. Kourkoutas, 2008 .

Survival of spray dried microencapsulated Lactobacillus casei ATCC 393 in simulated gastrointestinal conditions and fermented milk

P. Kandylis, S. Lević, V. Nedović, 2016 .

Winemaking by barley supported yeast cells

P. Kandylis, A. Koutinas, D. Dimitrellou, 2012 .

Scale-up of Thermally Dried Kefir Production as Starter Culture for Hard-Type Cheese Making: An Economic Evaluation

N. Kopsahelis, A. Bekatorou, M. Kanellaki, 2010, Applied biochemistry and biotechnology.

Technological Development of Brewing in Domestic Refrigerator Using Freeze-Dried Raw Materials.

A. Terpou, A. Bekatorou, M. Kanellaki, 2017, Food technology and biotechnology.

Low-temperature thermal drying of Saccharomyces cerevisiae starter culture for food production

D. Dimitrellou, Konstantina Tsaousi, A. Koutinas, 2008 .

Freeze-Dried Saccharomyces cerevisiae Cells Immobilized on Potato Pieces for Low-Temperature Winemaking

P. Kandylis, A. Koutinas, D. Dimitrellou, 2014, Applied Biochemistry and Biotechnology.

Novel probiotic whey cheese with immobilized lactobacilli on casein

P. Kandylis, M. Kanellaki, Y. Kourkoutas, 2017 .

Ethanol from cellulose and cellobiose of woody-substrates in a single stage of 3-combined-bioprocesses employing a non-GM yeast cell-factory

P. Kandylis, M. Kanellaki, A. Koutinas, 2023, Biocatalysis and Agricultural Biotechnology.

Sour milk production by wheat bran supported probiotic biocatalyst as starter culture

A. Terpou, A. Bekatorou, M. Kanellaki, 2017 .

Isolation of Antimicrobial Compounds from Aniseed and Techno‐economic Feasibility Report for Industrial Scale Application

K. Boura, M. Kanellaki, A. Koutinas, 2022, International Journal of Food Science & Technology.

Innovative and fortified food: Probiotics, prebiotics, GMOs, and superfood

P. Kandylis, T. Varzakas, D. Dimitrellou, 2018 .

Effect of Cell Immobilization on Properties of Presumptive Probiotics

C. Simopoulos, A. Galanis, Y. Kourkoutas, 2016 .