| 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 | 249 | 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 | 189 | 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 | 160 | 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 | 141 | 2002 |
| 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 | 121 | 2003 |
| 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 | 119 | 2001 |
| 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 | 115 | 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 | 114 | 2005 |
| 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 | 113 | 2015 |
| 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 | 111 | 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 | 104 | 2007 |
| 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 | 104 | 1992 |
| 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 | 103 | 2002 |
| 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 | 102 | 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 | 96 | 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 | 89 | 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 | 88 | 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 | 82 | 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 | 80 | 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 | 78 | 2002 |