Stavros Kazakos

Production of Low-Alcohol Fruit Beverages Through Fermentation of Pomegranate and Orange Juices with Kefir Grains

A. Bekatorou, T. Varzakas, Stavros Kazakos, 2016 .

Assessment of Pomegranate Juice as an Alternative “Substrate” for Probiotic Delivery. Recent Advances and Prospects

Stavros Kazakos, I. Mantzourani, S. Plessas, 2020, Fermentation.

Potential of the Probiotic Lactobacillus Plantarum ATCC 14917 Strain to Produce Functional Fermented Pomegranate Juice

A. Terpou, A. Bekatorou, Stavros Kazakos, 2018, Foods.

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

A. Terpou, A. Kimbaris, Stavros Kazakos, 2018, Fermentation.

Isolation, characterization and evaluation of the probiotic potential of a novel Lactobacillus strain isolated from Feta-type cheese.

A. Galanis, Stavros Kazakos, I. Mantzourani, 2017, Food chemistry.

Comparative Susceptibility Study Against Pathogens Using Fermented Cranberry Juice and Antibiotics

E. Theodoridou, Stavros Kazakos, I. Mantzourani, 2019, Front. Microbiol..

Quality Characteristics of Novel Sourdough Breads Made with Functional Lacticaseibacillus paracasei SP5 and Prebiotic Food Matrices

Stavros Kazakos, I. Mantzourani, S. Plessas, 2022, Foods.