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The last 5 uploaded publications
Biotechnological Exploitation of Brewery Solid Wastes
Argyro Bekatorou, Athanasios Mallouchos, Nikolaos Kopsahelis, Stavros Plessas, N. Droushiotis, Maria Kanellaki, Poonam Singh Nee Nigam (2008). Biotechnological Exploitation of Brewery Solid Wastes
Chapter in a book63 days agoOenococcus oeni cells immobilized on delignified cellulosic material for malolactic fermentation of wine
Nikolaos Agouridis, Nikolaos Kopsahelis, Stavros Plessas, Αθανάσιος Α. Κουτίνας, Maria Kanellaki (2008). Oenococcus oeni cells immobilized on delignified cellulosic material for malolactic fermentation of wine. , 99(18), DOI: https://doi.org/10.1016/j.biortech.2008.04.026.
Article63 days agoLow temperature brewing using cells immobilized on brewer’s spent grains
Nikolaos Kopsahelis, Maria Kanellaki, Argyro Bekatorou (2007). Low temperature brewing using cells immobilized on brewer’s spent grains. , 104(2), DOI: https://doi.org/10.1016/j.foodchem.2006.11.058.
Article63 days agoComparative study of spent grains and delignified spent grains as yeast supports for alcohol production from molasses
Nikolaos Kopsahelis, Nikolaos Agouridis, Argyro Bekatorou, Maria Kanellaki (2006). Comparative study of spent grains and delignified spent grains as yeast supports for alcohol production from molasses. , 98(7), DOI: https://doi.org/10.1016/j.biortech.2006.03.030.
Article63 days agoEnhanced Aromatic Profile and Functionality of Cheese Whey Beverages by Incorporation of Probiotic Cells Immobilized on Pistacia terebinthus Resin
Vasiliki Schoina, Αντωνία Τέρπου, Aikaterini Papadaki, Loulouda Bosnea, Nikolaos Kopsahelis, Maria Kanellaki (2019). Enhanced Aromatic Profile and Functionality of Cheese Whey Beverages by Incorporation of Probiotic Cells Immobilized on Pistacia terebinthus Resin. , 9(1), DOI: https://doi.org/10.3390/foods9010013.
Article63 days ago