Argyro Bekatorou
Argyro Bekatorou
Professor of Food Chemistry and Technology, Department of Chemistry, University of Patras
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Cited by
Cited by
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
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
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
Potential of the Probiotic Lactobacillus Plantarum ATCC 14917 Strain to Produce Functional Fermented Pomegranate Juice
I Mantzourani, S Kazakos, A Terpou, A Alexopoulos, E Bezirtzoglou, ...
Foods 8 (1), 4, 2018
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
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
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
Examination of freshness degradation of sourdough bread made with kefir through monitoring the aroma volatile composition during storage
S Plessas, A Alexopoulos, A Bekatorou, I Mantzourani, AA Koutinas, ...
Food Chemistry 124 (2), 627-633, 2011
Effect of various carbohydrate substrates on the production of kefir grains for use as a novel baking starter
O Harta, M Iconomopoulou, A Bekatorou, P Nigam, M Kontominas, ...
Food Chemistry 88 (2), 237-242, 2004
Nano-tubular cellulose for bioprocess technology development
AA Koutinas, V Sypsas, P Kandylis, A Michelis, A Bekatorou, ...
PLoS One 7 (4), e34350, 2012
Functional pomegranate beverage production by fermentation with a novel synbiotic L. paracasei biocatalyst
I Mantzourani, A Terpou, A Bekatorou, A Mallouchos, A Alexopoulos, ...
Food chemistry 308, 125658, 2020
Enhanced probiotic viability and aromatic profile of yogurts produced using wheat bran (Triticum aestivum) as cell immobilization carrier
A Terpou, A Bekatorou, M Kanellaki, AA Koutinas, P Nigam
Process Biochemistry 55, 1-10, 2017
Effect of a novel Lactobacillus paracasei starter on sourdough bread quality
I Mantzourani, S Plessas, M Odatzidou, A Alexopoulos, A Galanis, ...
Food chemistry 271, 259-265, 2019
Lactic acid fermentation by cells immobilised on various porous cellulosic materials and their alginate/poly-lactic acid composites
MN Kumar, AI Gialleli, JB Masson, P Kandylis, A Bekatorou, AA Koutinas, ...
Bioresource technology 165, 332-335, 2014
Low temperature brewing using cells immobilized on brewer’s spent grains
N Kopsahelis, M Kanellaki, A Bekatorou
Food Chemistry 104 (2), 480-488, 2007
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