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.

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, Nigam P, Plessas S, Terpou A. Kefir as a functional beverage gaining momentum towards its heath promoting attributes. BeveragesBeverages. 2021;7.

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.