| 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 | 856 | 2004 |
| Production of food grade yeasts. A Bekatorou, C Psarianos, AA Koutinas Food Technology & Biotechnology 44 (3), 2006 | 440 | 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 | 238 | 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 | 222 | 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 | 194 | 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 | 186 | 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 | 159 | 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 | 132 | 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 | 117 | 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 | 117 | 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 | 107 | 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 | 103 | 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 | 85 | 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 | 76 | 2004 |
| 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 | 74 | 2020 |
| Nano-tubular cellulose for bioprocess technology development AA Koutinas, V Sypsas, P Kandylis, A Michelis, A Bekatorou, ... PLoS One 7 (4), e34350, 2012 | 74 | 2012 |
| 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 | 73 | 2019 |
| 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 | 73 | 2017 |
| 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 | 60 | 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 | 60 | 2007 |
