| 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 | 874 | 2004 |
| Production of food grade yeasts. A Bekatorou, C Psarianos, AA Koutinas Food Technology & Biotechnology 44 (3), 2006 | 470 | 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 | 339 | 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 | 255 | 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 | 248 | 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 | 198 | 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 |
| 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 | 161 | 2008 |
| 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 | 161 | 2005 |
| 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 | 143 | 2002 |
| 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 | 131 | 2008 |
| 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 | 131 | 2008 |
| 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 | 118 | 2001 |
| 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 | 115 | 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 | 111 | 2007 |
| 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 | 101 | 2011 |
| 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 | 101 | 2002 |
| 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 | 96 | 2006 |
| 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 | 90 | 2011 |
