Maria Kanellaki
Maria Kanellaki
Καθηγήτρια Χημείας, Πανεπιστήμιο Πατρών
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Dairy and non-dairy probiotic beverages
P Kandylis, K Pissaridi, A Bekatorou, M Kanellaki, AA Koutinas
Current Opinion in Food Science 7, 58-63, 2016
Lactobacillus casei cell immobilization on fruit pieces for probiotic additive, fermented milk and lactic acid production
Y Kourkoutas, V Xolias, M Kallis, E Bezirtzoglou, M Kanellaki
Process Biochemistry 40 (1), 411-416, 2005
Probiotic cheese production using Lactobacillus casei cells immobilized on fruit pieces
Y Kourkoutas, L Bosnea, S Taboukos, C Baras, D Lambrou, M Kanellaki
Journal of dairy science 89 (5), 1439-1451, 2006
High-temperature alcoholic fermentation of whey using Kluyveromyces marxianus IMB3 yeast immobilized on delignified cellulosic material
Y Kourkoutas, S Dimitropoulou, M Kanellaki, R Marchant, P Nigam, ...
Bioresource Technology 82 (2), 177-181, 2002
Wine production using yeast immobilized on apple pieces at low and room temperatures
Y Kourkoutas, M Komaitis, AA Koutinas, M Kanellaki
Journal of agricultural and food chemistry 49 (3), 1417-1425, 2001
Wine fermentations by immobilized and free cells at different temperatures. Effect of immobilization and temperature on volatile by-products
A Mallouchos, M Komaitis, A Koutinas, M Kanellaki
Food Chemistry 80 (1), 109-113, 2003
Functional properties of single cell protein produced by kefir microflora
A Paraskevopoulou, I Athanasiadis, M Kanellaki, A Bekatorou, G Blekas, ...
Food research international 36 (5), 431-438, 2003
High performance liquid chromatography analysis of phenolic substances in Greek wines
C Proestos, A Bakogiannis, C Psarianos, AA Koutinas, M Kanellaki, ...
Food Control 16 (4), 319-323, 2005
Immobilization of kefir and Lactobacillus casei on brewery spent grains for use in sourdough wheat bread making
S Plessas, M Trantallidi, A Bekatorou, M Kanellaki, P Nigam, AA Koutinas
Food Chemistry 105 (1), 187-194, 2007
Effect of immobilized Lactobacillus casei on the evolution of flavor compounds in probiotic dry-fermented sausages during ripening
M Sidira, P Kandylis, M Kanellaki, Y Kourkoutas
Meat Science 100, 41-51, 2015
Continuous wine fermentation using a psychrophilic yeast immobilized on apple cuts at different temperatures
Y Kourkoutas, AA Koutinas, M Kanellaki, IM Banat, R Marchant
Food Microbiology 19 (2-3), 127-134, 2002
Low-temperature wine making by immobilized cells on mineral kissiris
V Bakoyianis, M Kanellaki, A Kaliafas, AA Koutinas
Journal of Agricultural and Food Chemistry 40 (7), 1293-1296, 1992
Comparative study of spent grains and delignified spent grains as yeast supports for alcohol production from molasses
N Kopsahelis, N Agouridis, A Bekatorou, M Kanellaki
Bioresource technology 98 (7), 1440-1447, 2007
Comparative study of extra virgin olive oil flavor profile of Koroneiki variety (Olea europaea var. Microcarpa alba) cultivated in Greece and Tunisia during one period of …
P Kandylis, AS Vekiari, M Kanellaki, NG Kamoun, M Msallem, ...
LWT-Food Science and Technology 44 (5), 1333-1341, 2011
Novel frozen yogurt production fortified with sea buckthorn berries and probiotics
A Terpou, A Papadaki, L Bosnea, M Kanellaki, N Kopsahelis
LWT 105, 242-249, 2019
Influence of polysaccharide addition on stability of a cheese whey kefir-milk mixture
A Paraskevopoulou, I Athanasiadis, G Blekas, AA Koutinas, M Kanellaki, ...
Food hydrocolloids 17 (5), 615-620, 2003
Effective survival of immobilized Lactobacillus casei during ripening and heat treatment of probiotic dry-fermented sausages and investigation of the microbial dynamics
M Sidira, A Karapetsas, A Galanis, M Kanellaki, Y Kourkoutas
Meat science 96 (2), 948-955, 2014
Apple pieces as immobilization support of various microorganisms
Y Kourkoutas, M Kanellaki, AA Koutinas
LWT-Food science and Technology 39 (9), 980-986, 2006
Effect of immobilized Lactobacillus casei on volatile compounds of heat treated probiotic dry-fermented sausages
M Sidira, P Kandylis, M Kanellaki, Y Kourkoutas
Food Chemistry 178, 201-207, 2015
Investigation of volatiles evolution during the alcoholic fermentation of grape must using free and immobilized cells with the help of solid phase microextraction (SPME …
A Mallouchos, M Komaitis, A Koutinas, M Kanellaki
Journal of Agricultural and Food Chemistry 50 (13), 3840-3848, 2002
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