Plioni I, Panitsa A, Mallouchos A, Terpou A, Tsogka I, Adamopoulou V, Bekatorou A. Production of Syrups from Corinthian Currant Industrial Finishing Side-Stream: Quality Evaluation and Volatilome. Sustainability (Switzerland)Sustainability (Switzerland). 2023;15.
Tsigkou K, Terpou A, Treu L, Kougias PG, Kornaros M. Thermophilic anaerobic digestion of olive mill wastewater in an upflow packed bed reactor: Evaluation of 16S rRNA amplicon sequencing for microbial analysis. Journal of Environmental ManagementJournal of Environmental Management. 2022;301.
Mantzourani I, Terpou A, Bekatorou A, Plessas S. Valorization of Lactic Acid Fermentation of Pomegranate Juice by an Acid Tolerant and Potentially Probiotic LAB Isolated from Kefir Grains. FermentationFermentation. 2022;8.
Lappa IK, Terpou A, Bosnea LA, Papadaki A. Lactic acid bacteria and biogenic amines in food: Biological importance and human health. In: Lactic Acid Bacteria in Food Biotechnology: Innovations and Functional Aspects. ; 2022. pp. 181-194.
Mantzourani I, Daoutidou M, Dasenaki M, Nikolaou A, Alexopoulos A, Terpou A, Thomaidis N, Plessas S. Plant Extract and Essential Oil Application against Food-Borne Pathogens in Raw Pork Meat. FoodsFoods. 2022;11.
Christofi S, Papanikolaou S, Dimopoulou M, Terpou A, Cioroiu IB, Cotea V, Kallithraka S. Effect of Yeast Assimilable Nitrogen Content on Fermentation Kinetics, Wine Chemical Composition and Sensory Character in the Production of Assyrtiko Wines. Applied Sciences (Switzerland)Applied Sciences (Switzerland). 2022;12.
Basa K, Papanikolaou S, Dimopoulou M, Terpou A, Kallithraka S, Nychas GJE. Trials of Commercial-and Wild-Type Saccharomyces cerevisiae Strains under Aerobic and Microaerophilic/Anaerobic Conditions: Ethanol Production and Must Fermentation from Grapes of Santorini (Greece) Native Varieties. FermentationFermentation. 2022;8.
Terpou A, Rai AK. Microbial transformation for improving food functionality. In: Current Developments in Biotechnology and Bioengineering: Technologies for Production of Nutraceuticals and Functional Food Products. ; 2021. pp. 31-45.
Plioni I, Bekatorou A, Terpou A, Mallouchos A, Plessas S, Koutinas AA, Katechaki E. Vinegar production from corinthian currants finishing side-stream: Development and comparison of methods based on immobilized acetic acid bacteria. FoodsFoods. 2021;10.
Ganatsios V, Nigam P, Plessas S, Terpou A. Kefir as a functional beverage gaining momentum towards its heath promoting attributes. BeveragesBeverages. 2021;7.
Bontsidis C, Mallouchos A, Terpou A, Nikolaou A, Batra G, Mantzourani I, Alexopoulos A, Plessas S. Microbiological and chemical properties of chokeberry juice fermented by novel lactic acid bacteria with potential probiotic properties during fermentation at 4◦c for 4 weeks. FoodsFoods. 2021;10.
Ganatsios V, Terpou A, Bekatorou A, Plessas S, Koutinas AA. Refining citrus wastes: From discarded oranges to efficient brewing biocatalyst, aromatic beer, and alternative yeast extract production. BeveragesBeverages. 2021;7.
Terpou A, Ganatsios V, Kanellaki M, Koutinas AA. Entrapped psychrotolerant yeast cells within pine sawdust for low temperature wine making: Impact on wine quality. MicroorganismsMicroorganisms. 2020;8.
Schoina V, Terpou A, Papadaki A, Bosnea L, Kopsahelis N, Kanellaki M. Enhanced aromatic profile and functionality of cheese whey beverages by incorporation of probiotic cells immobilized on pistacia terebinthus resin. FoodsFoods. 2020;9.
Mantzourani I, Terpou A, Bekatorou A, Mallouchos A, Alexopoulos A, Kimbaris A, Bezirtzoglou E, Koutinas AA, Plessas S. Functional pomegranate beverage production by fermentation with a novel synbiotic L. paracasei biocatalyst. Food ChemistryFood Chemistry. 2020;308.
Terpou A, Papadaki A, Lappa IK, Kachrimanidou V, Bosnea LA, Kopsahelis N. Probiotics in food systems: significance and emerging strategies towards improved viability and delivery of enhanced beneficial value. NutrientsNutrients. 2019;11.
Terpou A, Dimopoulou M, Belka A, Kallithraka S, Nychas GJE, Papanikolaou S. Effect of myclobutanil pesticide on the physiological behavior of two newly isolated Saccharomyces cerevisiae strains during very-high-gravity alcoholic fermentation. MicroorganismsMicroorganisms. 2019;7.
Terpou A, Mantzourani I, Galanis A, Kanellaki M, Bezirtzoglou E, Bekatorou A, Koutinas AA, Plessas S. Employment of l. Paracasei k5 as a novel potentially probiotic freeze-dried starter for feta-type cheese production. MicroorganismsMicroorganisms. 2019;7.
Terpou A, Papadaki A, Bosnea L, Kanellaki M, Kopsahelis N. Novel frozen yogurt production fortified with sea buckthorn berries and probiotics. LWTLWT. 2019;105:242-249.
Sakarika M, Koutra E, Tsafrakidou P, Terpou A, Kornaros M. Microalgae-based remediation of wastewaters. In: Microalgae Cultivation for Biofuels Production. ; 2019. pp. 317-335.
Mantzourani I, Terpou A, Alexopoulos A, Kimbaris A, Bezirtzoglou E, Koutinas AA, Plessas S. Production of a Potentially Synbiotic Pomegranate Beverage by Fermentation with Lactobacillus plantarum ATCC 14917 Adsorbed on a Prebiotic Carrier. Applied Biochemistry and BiotechnologyApplied Biochemistry and Biotechnology. 2019;188:1096-1107.
Mantzourani I, Terpou A, Alexopoulos A, Bezirtzoglou E, Plessas S. Assessment of ready-to-use freeze-dried immobilized biocatalysts as innovative starter cultures in sourdough bread making. FoodsFoods. 2019;8.
Mantzourani I, Chondrou P, Bontsidis C, Karolidou K, Terpou A, Alexopoulos A, Bezirtzoglou E, Galanis A, Plessas S. Assessment of the probiotic potential of lactic acid bacteria isolated from kefir grains: evaluation of adhesion and antiproliferative properties in in vitro experimental systems. Annals of MicrobiologyAnnals of Microbiology. 2019;69:751-763.
Lappa IK, Papadaki A, Kachrimanidou V, Terpou A, Koulougliotis D, Eriotou E, Kopsahelis N. Cheese whey processing: Integrated biorefinery concepts and emerging food applications. FoodsFoods. 2019;8.
Kallis M, Sideris K, Kopsahelis N, Bosnea L, Kourkoutas Y, Terpou A, Kanellaki M. Pistacia terebinthus resin as yeast immobilization support for alcoholic fermentation. FoodsFoods. 2019;8.
Mantzourani I, Kazakos S, Terpou A, Alexopoulos A, Bezirtzoglou E, Bekatorou A, Plessas S. Potential of the probiotic Lactobacillus plantarum ATCC 14917 strain to produce functional fermented pomegranate juice. FoodsFoods. 2019;8.
Mantzourani I, Terpou A, Alexopoulos A, Bezirtzoglou E, Bekatorou A, Plessas S. Production of a potentially synbiotic fermented Cornelian cherry (Cornus mas L.) beverage using Lactobacillus paracasei K5 immobilized on wheat bran. Biocatalysis and Agricultural BiotechnologyBiocatalysis and Agricultural Biotechnology. 2019;17:347-351.
Ganatsios V, Terpou A, Gialleli AI, Kanellaki M, Bekatorou A, Koutinas AA. A ready-to-use freeze-dried juice and immobilized yeast mixture for low temperature sour cherry (Prunus cerasus) wine making. Food and Bioproducts ProcessingFood and Bioproducts Processing. 2019;117:373-379.
Terpou A, Nigam PS, Bosnea L, Kanellaki M. Evaluation of Chios mastic gum as antimicrobial agent and matrix forming material targeting probiotic cell encapsulation for functional fermented milk production. LWTLWT. 2018;97:109-116.
Terpou A, Bosnea L, Kanellaki M, Plessas S, Bekatorou A, Bezirtzoglou E, Koutinas AA. Growth Capacity of a Novel Potential Probiotic Lactobacillus paracasei K5 Strain Incorporated in Industrial White Brined Cheese as an Adjunct Culture. Journal of Food ScienceJournal of Food Science. 2018;83:723-731.
Terpou A, Bekatorou A, Bosnea L, Kanellaki M, Ganatsios V, Koutinas AA. Wheat bran as prebiotic cell immobilisation carrier for industrial functional Feta-type cheese making: Chemical, microbial and sensory evaluation. Biocatalysis and Agricultural BiotechnologyBiocatalysis and Agricultural Biotechnology. 2018;13:75-83.
Mantzourani I, Terpou A, Alexopoulos A, Chondrou P, Galanis A, Bekatorou A, Bezirtzoglou E, Koutinas AA, Plessas S. Application of a novel potential probiotic lactobacillus paracasei strain isolated from kefir grains in the production of feta-type cheese. MicroorganismsMicroorganisms. 2018;6:1-17.
Schoina V, Terpou A, Bosnea L, Kanellaki M, Nigam PS. Entrapment of Lactobacillus casei ATCC393 in the viscus matrix of Pistacia terebinthus resin for functional myzithra cheese manufacture. LWTLWT. 2018;89:441-448.
Mantzourani I, Kazakos S, Terpou A, Mallouchos A, Kimbaris A, Alexopoulos A, Bezirtzoglou E, Plessas S. Assessment of volatile compounds evolution, antioxidant activity, and total phenolics content during cold storage of pomegranate beverage fermented by Lactobacillus paracasei K5. FermentationFermentation. 2018;4.
Mantzourani I, Nouska C, Terpou A, Alexopoulos A, Bezirtzoglou E, Panayiotidis MI, Galanis A, Plessas S. Production of a novel functional fruit beverage consisting of cornelian cherry juice and probiotic bacteria. AntioxidantsAntioxidants. 2018;7.
Terpou A, Bekatorou A, Kanellaki M, Koutinas AA, Nigam P. Enhanced probiotic viability and aromatic profile of yogurts produced using wheat bran (Triticum aestivum) as cell immobilization carrier. Process BiochemistryProcess Biochemistry. 2017;55:1-10.
Terpou A, Gialleli AI, Bosnea L, Kanellaki M, Koutinas AA, Castro GR. Novel cheese production by incorporation of sea buckthorn berries (Hippophae rhamnoides L.) supported probiotic cells. LWTLWT. 2017;79:616-624.
Terpou A, Gialleli AI, Bekatorou A, Dimitrellou D, Ganatsios V, Barouni E, Koutinas AA, Kanellaki M. Sour milk production by wheat bran supported probiotic biocatalyst as starter culture. Food and Bioproducts ProcessingFood and Bioproducts Processing. 2017;101:184-192.
Ganatsios V, Koutinas AA, Bekatorou A, Panagopoulos V, Banat IM, Terpou A, Kopsahelis N. Porous cellulose as promoter of oil production by the oleaginous yeast Lipomyces starkeyi using mixed agroindustrial wastes. Bioresource TechnologyBioresource Technology. 2017;244:629-634.
Bosnea LA, Kopsahelis N, Kokkali V, Terpou A, Kanellaki M. Production of a novel probiotic yogurt by incorporation of L. casei enriched fresh apple pieces, dried raisins and wheat grains. Food and Bioproducts ProcessingFood and Bioproducts Processing. 2017;102:62-71.
Gialleli AI, Ganatsios V, Terpou A, Kanellaki M, Bekatorou A, Koutinas AA, Dimitrellou D. Technological development of brewing in domestic refrigerator using freeze-dried raw materials. Food Technology and BiotechnologyFood Technology and Biotechnology. 2017;55:325-332.
Cacicedo ML, Castro MC, Servetas I, Bosnea L, Boura K, Tsafrakidou P, Dima A, Terpou A, Koutinas A, Castro GR. Progress in bacterial cellulose matrices for biotechnological applications. Bioresource TechnologyBioresource Technology. 2016;213:172-180.
Schoina V, Terpou A, Angelika-Ioanna G, Koutinas A, Kanellaki M, Bosnea L. Use of Pistacia terebinthus resin as immobilization support for Lactobacillus casei cells and application in selected dairy products. Journal of Food Science and TechnologyJournal of food science and technology. 2015;52:5700-5708.