Publications by Year: 2018

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.
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, 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.
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.