Publications by Year: 2022

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.
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.
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.