Argyro Bekatorou
University of Patras
H-index: 39
Europe-Greece
Top articles of Argyro Bekatorou
Title | Journal | Author(s) | Publication Date |
|---|---|---|---|
Optimization of bacterial cellulose production by Komagataeibacter sucrofermentans in synthetic media and agrifood side streams supplemented with organic acids and vitamins | International journal of biological macromolecules | Eyup Bilgi Ece Bayir Aylin Sendemir-Urkmez E Esin Hames | 2016/9/1 |
Assessment of the Physicochemical, Antioxidant, Microbial, and Sensory Attributes of Yogurt-Style Products Enriched with Probiotic-Fermented Aronia melanocarpa Berry Juice | Foods | Stavros Plessas Ioanna Mantzourani Antonia Terpou Argyro Bekatorou | 2023/12/28 |
Production and In Situ Modification of Bacterial Cellulose Gels in Raisin Side-Stream Extracts Using Nanostructures Carrying Thyme Oil: Their Physicochemical/Textural … | Gels | Vasiliki Adamopoulou Anastasia Salvanou Argyro Bekatorou Theano Petsi Agapi Dima | 2023/10/29 |
Sweet Wine Production from the Side-Stream of Industrial Corinthian Currant Processing: Product Quality, Antioxidant Capacity, and Volatilome | Molecules | Iris Plioni Eleni Michalopoulou Athanasios Mallouchos Stavros Plessas Gerasimos Gotis | 2023/7/17 |
Nutritional improvements of sourdough breads made with freeze-dried functional adjuncts based on probiotic Lactiplantibacillus plantarum subsp. plantarum and Pomegranate Juice | Antioxidants | Stavros Plessas Ioanna Mantzourani Athanasios Alexopoulos Maria Alexandri Nikolaos Kopsahelis | 2023/5/18 |
Valorization of lactic acid fermentation of pomegranate juice by an acid tolerant and potentially probiotic LAB isolated from kefir grains | Fermentation | Ioanna Mantzourani Antonia Terpou Argyro Bekatorou Stavros Plessas | 2022/3/25 |
Production of syrups from Corinthian currant industrial finishing side-stream: Quality evaluation and volatilome | Sustainability | Iris Plioni Athanasia Panitsa Athanasios Mallouchos Antonia Terpou Ioanna Tsogka | 2022/12/28 |
Emmer-based beverage fortified with fruit juices | Applied Sciences | Dimitra Dimitrellou Panagiotis Kandylis Evangelos Kokkinomagoulos Magdalini Hatzikamari Argyro Bekatorou | 2021/3/31 |
Health promoting properties of cereal vinegars | Panagiotis Kandylis Argyro Bekatorou Dimitra Dimitrellou Iris Plioni Kanella Giannopoulou | 2021/2/5 | |
Vinegar production from corinthian currants finishing side-stream: Development and comparison of methods based on immobilized acetic acid Bacteria | Foods | Iris Plioni Argyro Bekatorou Antonia Terpou Athanasios Mallouchos Stavros Plessas | 2021/12/17 |
Anaerobic Acidogenic Fermentation of Cellobiose by Immobilized Cells: Prediction of Organic Acids Production by Response Surface Methodology | Processes | Panagiota Tsafrakidou Konstantina Tsigkou Argyro Bekatorou Maria Kanellaki Athanasios A Koutinas | 2021/8/19 |
Corinthian currants finishing side-stream: Chemical characterization, volatilome, and valorisation through wine and baker’s yeast production-technoeconomic evaluation | Food Chemistry | Iris Plioni Argyro Bekatorou Athanasios Mallouchos Panagiotis Kandylis Antonia Chiou | 2021/4/16 |
Refining Citrus wastes: from discarded oranges to efficient brewing biocatalyst, aromatic beer, and alternative yeast extract production | Beverages | Vassilios Ganatsios Antonia Terpou Argyro Bekatorou Stavros Plessas Athanasios A Koutinas | 2021/3/31 |
Functional pomegranate beverage production by fermentation with a novel synbiotic L. paracasei biocatalyst | Food chemistry | Ioanna Mantzourani Antonia Terpou Argyro Bekatorou Athanasios Mallouchos Athanasios Alexopoulos | 2020/3/5 |
Evaluation of Pediococcus pentosaceus SP2 as Starter Culture on Sourdough Bread Making | Foods | Stavros Plessas Ioanna Mantzourani Argyro Bekatorou | 2020/1/10 |
