Dimitrellou D - Search Results

1

Yogurts Supplemented with Juices from Grapes and Berries.

Dimitrellou D, Solomakou N, Kokkinomagoulos E, Kandylis P. Dimitrellou D, et al. Foods. 2020 Aug 21;9(9):1158. doi: 10.3390/foods9091158. Foods. 2020. PMID: 32825783 Free PMC article.

2

Assessment of Freeze-Dried Immobilized Lactobacillus casei as Probiotic Adjunct Culture in Yogurts.

Dimitrellou D, Kandylis P, Kourkoutas Y. Dimitrellou D, et al. Foods. 2019 Sep 1;8(9):374. doi: 10.3390/foods8090374. Foods. 2019. PMID: 31480583 Free PMC article.

3

Health Promoting Properties of Cereal Vinegars.

Kandylis P, Bekatorou A, Dimitrellou D, Plioni I, Giannopoulou K. Kandylis P, et al. Among authors: dimitrellou d. Foods. 2021 Feb 5;10(2):344. doi: 10.3390/foods10020344. Foods. 2021. PMID: 33562762 Free PMC article. Review.

4

Effect of Milk Type on the Microbiological, Physicochemical and Sensory Characteristics of Probiotic Fermented Milk.

Dimitrellou D, Salamoura C, Kontogianni A, Katsipi D, Kandylis P, Zakynthinos G, Varzakas T. Dimitrellou D, et al. Microorganisms. 2019 Aug 21;7(9):274. doi: 10.3390/microorganisms7090274. Microorganisms. 2019. PMID: 31438455 Free PMC article.

5

Cheese production using kefir culture entrapped in milk proteins.

Dimitrellou D, Kandylis P, Kourkoutas Y, Koutinas AA, Kanellaki M. Dimitrellou D, et al. Appl Biochem Biotechnol. 2015 May;176(1):213-30. doi: 10.1007/s12010-015-1568-4. Epub 2015 Mar 27. Appl Biochem Biotechnol. 2015. PMID: 25809991

6

Freeze-dried Saccharomyces cerevisiae cells immobilized on potato pieces for low-temperature winemaking.

Kandylis P, Dimitrellou D, Lymnaiou P, Koutinas AA. Kandylis P, et al. Among authors: dimitrellou d. Appl Biochem Biotechnol. 2014 Jun;173(3):716-30. doi: 10.1007/s12010-014-0885-3. Epub 2014 Apr 4. Appl Biochem Biotechnol. 2014. PMID: 24699815

7

Free and immobilized Lactobacillus casei ATCC 393 on whey protein as starter cultures for probiotic Feta-type cheese production.

Dimitrellou D, Kandylis P, Sidira M, Koutinas AA, Kourkoutas Y. Dimitrellou D, et al. J Dairy Sci. 2014;97(8):4675-85. doi: 10.3168/jds.2013-7597. Epub 2014 Jun 13. J Dairy Sci. 2014. PMID: 24931523 Free article.

8

Effect of cellulose crystallinity modification by starch gel treatment for improvement in ethanol fermentation rate by non-GM yeast cell factories.

Plioni I, Kalogeropoulou A, Dimitrellou D, Kandylis P, Kanellaki M, Nigam PS, Koutinas AA. Plioni I, et al. Among authors: dimitrellou d. Bioprocess Biosyst Eng. 2022 Apr;45(4):783-790. doi: 10.1007/s00449-022-02706-y. Epub 2022 Feb 21. Bioprocess Biosyst Eng. 2022. PMID: 35188585

9

Monitoring survival of Lactobacillus casei ATCC 393 in probiotic yogurts using an efficient molecular tool.

Sidira M, Saxami G, Dimitrellou D, Santarmaki V, Galanis A, Kourkoutas Y. Sidira M, et al. Among authors: dimitrellou d. J Dairy Sci. 2013 May;96(5):3369-77. doi: 10.3168/jds.2012-6343. Epub 2013 Mar 15. J Dairy Sci. 2013. PMID: 23498002 Free article.

10

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: dimitrellou d. 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

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