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, 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.

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.

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.

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.

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.