Bosnea LA - Search Results

1

Probiotics in Food Systems: Significance and Emerging Strategies Towards Improved Viability and Delivery of Enhanced Beneficial Value.

Terpou A, Papadaki A, Lappa IK, Kachrimanidou V, Bosnea LA, Kopsahelis N. Terpou A, et al. Among authors: bosnea la. Nutrients. 2019 Jul 13;11(7):1591. doi: 10.3390/nu11071591. Nutrients. 2019. PMID: 31337060 Free PMC article. Review.

2

Whey valorisation: a complete and novel technology development for dairy industry starter culture production.

Koutinas AA, Papapostolou H, Dimitrellou D, Kopsahelis N, Katechaki E, Bekatorou A, Bosnea LA. Koutinas AA, et al. Among authors: bosnea la. Bioresour Technol. 2009 Aug;100(15):3734-9. doi: 10.1016/j.biortech.2009.01.058. Epub 2009 Feb 28. Bioresour Technol. 2009. PMID: 19254836

3

Scale-up of thermally dried kefir production as starter culture for hard-type cheese making: an economic evaluation.

Koutinas AA, Bekatorou A, Katechaki E, Dimitrellou D, Kopsahelis N, Papapostolou H, Panas P, Sideris K, Kallis M, Bosnea LA, Koliopoulos D, Sotiropoulos P, Panteli A, Kourkoutas Y, Kanellaki M, Soupioni M. Koutinas AA, et al. Among authors: bosnea la. Appl Biochem Biotechnol. 2010 Mar;160(6):1734-43. doi: 10.1007/s12010-009-8645-5. Epub 2009 May 17. Appl Biochem Biotechnol. 2010. PMID: 19449152

4

Volatiles formation from grape must fermentation using a cryophilic and thermotolerant yeast.

Kopsahelis N, Bosnea L, Kanellaki M, Koutinas AA. Kopsahelis N, et al. Appl Biochem Biotechnol. 2012 Jul;167(5):1183-98. doi: 10.1007/s12010-012-9582-2. Epub 2012 Feb 11. Appl Biochem Biotechnol. 2012. PMID: 22328258

5

Use of Pistacia terebinthus resin as immobilization support for Lactobacillus casei cells and application in selected dairy products.

Schoina V, Terpou A, Angelika-Ioanna G, Koutinas A, Kanellaki M, Bosnea L. Schoina V, et al. J Food Sci Technol. 2015 Sep;52(9):5700-8. doi: 10.1007/s13197-014-1627-9. Epub 2014 Nov 14. J Food Sci Technol. 2015. PMID: 26344983 Free PMC article.

6

Progress in bacterial cellulose matrices for biotechnological applications.

Cacicedo ML, Castro MC, Servetas I, Bosnea L, Boura K, Tsafrakidou P, Dima A, Terpou A, Koutinas A, Castro GR. Cacicedo ML, et al. Bioresour Technol. 2016 Aug;213:172-180. doi: 10.1016/j.biortech.2016.02.071. Epub 2016 Feb 23. Bioresour Technol. 2016. PMID: 26927233 Review.

7

Growth Capacity of a Novel Potential Probiotic Lactobacillus paracasei K5 Strain Incorporated in Industrial White Brined Cheese as an Adjunct Culture.

Terpou A, Bosnea L, Kanellaki M, Plessas S, Bekatorou A, Bezirtzoglou E, Koutinas AA. Terpou A, et al. J Food Sci. 2018 Mar;83(3):723-731. doi: 10.1111/1750-3841.14079. Epub 2018 Feb 23. J Food Sci. 2018. PMID: 29473955

8

Pistacia terebinthus Resin as Yeast Immobilization Support for Alcoholic Fermentation.

Kallis M, Sideris K, Kopsahelis N, Bosnea L, Kourkoutas Y, Terpou A, Kanellaki M. Kallis M, et al. Foods. 2019 Apr 17;8(4):127. doi: 10.3390/foods8040127. Foods. 2019. PMID: 30999587 Free PMC article.

9

Enhanced Aromatic Profile and Functionality of Cheese Whey Beverages by Incorporation of Probiotic Cells Immobilized on Pistacia terebinthus Resin.

Schoina V, Terpou A, Papadaki A, Bosnea L, Kopsahelis N, Kanellaki M. Schoina V, et al. Foods. 2019 Dec 22;9(1):13. doi: 10.3390/foods9010013. Foods. 2019. PMID: 31877900 Free PMC article.

10

Microencapsulated cells of Lactobacillus paracasei subsp. paracasei in biopolymer complex coacervates and their function in a yogurt matrix.

Bosnea LA, Moschakis T, Biliaderis CG. Bosnea LA, et al. Food Funct. 2017 Feb 22;8(2):554-562. doi: 10.1039/c6fo01019a. Food Funct. 2017. PMID: 27935607

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