Athanasios Koutinas
Athanasios Koutinas
Καθηγητής Χημείας, Πανεπιστήμιο Πατρών
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Immobilization technologies and support materials suitable in alcohol beverages production: a review
Y Kourkoutas, A Bekatorou, IM Banat, R Marchant, AA Koutinas
Food microbiology 21 (4), 377-397, 2004
Production of food grade yeasts.
A Bekatorou, C Psarianos, AA Koutinas
Food Technology & Biotechnology 44 (3), 2006
Progress in bacterial cellulose matrices for biotechnological applications
ML Cacicedo, MC Castro, I Servetas, L Bosnea, K Boura, P Tsafrakidou, ...
Bioresource technology 213, 172-180, 2016
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
Solid state fermentation of food waste mixtures for single cell protein, aroma volatiles and fat production
T Aggelopoulos, K Katsieris, A Bekatorou, A Pandey, IM Banat, ...
Food chemistry 145, 710-716, 2014
Whey valorisation: A complete and novel technology development for dairy industry starter culture production
AA Koutinas, H Papapostolou, D Dimitrellou, N Kopsahelis, E Katechaki, ...
Bioresource Technology 100 (15), 3734-3739, 2009
Use of Saccharomyces cerevisiae cells immobilized on orange peel as biocatalyst for alcoholic fermentation
S Plessas, A Bekatorou, AA Koutinas, M Soupioni, IM Banat, R Marchant
Bioresource Technology 98 (4), 860-865, 2007
Bread making using kefir grains as baker’s yeast
S Plessas, L Pherson, A Bekatorou, P Nigam, AA Koutinas
Food chemistry 93 (4), 585-589, 2005
Application of Kluyveromyces marxianus, Lactobacillus delbrueckii ssp. bulgaricus and L. helveticus for sourdough bread making
S Plessas, A Fisher, K Koureta, C Psarianos, P Nigam, AA Koutinas
Food chemistry 106 (3), 985-990, 2008
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
Evolution of aroma volatiles during storage of sourdough breads made by mixed cultures of Kluyveromyces marxianus and Lactobacillus delbrueckii ssp. bulgaricus or Lactobacillus …
S Plessas, A Bekatorou, J Gallanagh, P Nigam, AA Koutinas, C Psarianos
Food Chemistry 107 (2), 883-889, 2008
Lactic acid production by mixed cultures of Kluyveromyces marxianus, Lactobacillus delbrueckii ssp. bulgaricus and Lactobacillus helveticus
S Plessas, L Bosnea, C Psarianos, AA Koutinas, R Marchant, IM Banat
Bioresource technology 99 (13), 5951-5955, 2008
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
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
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
Application of novel starter cultures for sourdough bread production
S Plessas, A Alexopoulos, I Mantzourani, A Koutinas, C Voidarou, ...
Anaerobe 17 (6), 486-489, 2011
Evaluation of freeze-dried kefir coculture as starter in feta-type cheese production
Y Kourkoutas, P Kandylis, P Panas, JSG Dooley, P Nigam, AA Koutinas
Applied and Environmental Microbiology 72 (9), 6124-6135, 2006
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
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