Koutinas AA - Search Results

1

Vinegar Production from Corinthian Currants Finishing Side-Stream: Development and Comparison of Methods Based on Immobilized Acetic Acid Bacteria.

Plioni I, Bekatorou A, Terpou A, Mallouchos A, Plessas S, Koutinas AA, Katechaki E. Plioni I, et al. Among authors: koutinas aa. Foods. 2021 Dec 17;10(12):3133. doi: 10.3390/foods10123133. Foods. 2021. PMID: 34945684 Free PMC article.

2

Low-temperature brewing by freeze-dried immobilized cells on gluten pellets.

Bekatorou A, Koutinas AA, Psarianos K, Kanellaki M. Bekatorou A, et al. Among authors: koutinas aa. J Agric Food Chem. 2001 Jan;49(1):373-7. doi: 10.1021/jf000898b. J Agric Food Chem. 2001. PMID: 11170601

3

Low-temperature brewing by freeze-dried immobilized cells.

Bekatorou A, Soupioni MJ, Koutinas AA, Kanellaki ME. Bekatorou A, et al. Among authors: koutinas aa. Appl Biochem Biotechnol. 2002 Feb;97(2):105-21. doi: 10.1385/abab:97:2:105. Appl Biochem Biotechnol. 2002. PMID: 11996222

4

Investigation of volatiles evolution during the alcoholic fermentation of grape must using free and immobilized cells with the help of solid phase microextraction (SPME) headspace sampling.

Mallouchos A, Komaitis M, Koutinas A, Kanellaki M. Mallouchos A, et al. J Agric Food Chem. 2002 Jun 19;50(13):3840-8. doi: 10.1021/jf0116092. J Agric Food Chem. 2002. PMID: 12059169

5

Low-temperature brewing using yeast immobilized on dried figs.

Bekatorou A, Sarellas A, Ternan NG, Mallouchos A, Komaitis M, Koutinas AA, Kanellaki M. Bekatorou A, et al. Among authors: koutinas aa. J Agric Food Chem. 2002 Dec 4;50(25):7249-57. doi: 10.1021/jf020291q. J Agric Food Chem. 2002. PMID: 12452640

6

Evolution of volatile byproducts during wine fermentations using immobilized cells on grape skins.

Mallouchos A, Komaitis M, Koutinas A, Kanellaki M. Mallouchos A, et al. J Agric Food Chem. 2003 Apr 9;51(8):2402-8. doi: 10.1021/jf026086s. J Agric Food Chem. 2003. PMID: 12670188

7

Volatile compounds of wines produced by cells immobilized on grape skins.

Mallouchos A, Skandamis P, Loukatos P, Komaitis M, Koutinas A, Kanellaki M. Mallouchos A, et al. J Agric Food Chem. 2003 May 7;51(10):3060-6. doi: 10.1021/jf026177p. J Agric Food Chem. 2003. PMID: 12720392

8

Red wine making by immobilized cells and influence on volatile composition.

Tsakiris A, Sipsas V, Bekatorou A, Mallouchos A, Koutinas AA. Tsakiris A, et al. Among authors: koutinas aa. J Agric Food Chem. 2004 Mar 10;52(5):1357-63. doi: 10.1021/jf035141+. J Agric Food Chem. 2004. PMID: 14995146

9

Kefir yeast technology: scale-up in SCP production using milk whey.

Koutinas AA, Athanasiadis I, Bekatorou A, Iconomopoulou M, Blekas G. Koutinas AA, et al. Biotechnol Bioeng. 2005 Mar 30;89(7):788-96. doi: 10.1002/bit.20394. Biotechnol Bioeng. 2005. PMID: 15688361

10

Use of Saccharomyces cerevisiae cells immobilized on orange peel as biocatalyst for alcoholic fermentation.

Plessas S, Bekatorou A, Koutinas AA, Soupioni M, Banat IM, Marchant R. Plessas S, et al. Among authors: koutinas aa. Bioresour Technol. 2007 Mar;98(4):860-5. doi: 10.1016/j.biortech.2006.03.014. Epub 2006 May 26. Bioresour Technol. 2007. PMID: 16730437

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