Kourkoutas Y - Search Results

1

Whey-cheese production using freeze-dried kefir culture as a starter.

Dimitrellou D, Kourkoutas Y, Banat IM, Marchant R, Koutinas AA. Dimitrellou D, et al. Among authors: kourkoutas y. J Appl Microbiol. 2007 Oct;103(4):1170-83. doi: 10.1111/j.1365-2672.2007.03337.x. J Appl Microbiol. 2007. PMID: 17897222

2

Wine production using yeast immobilized on apple pieces at low and room temperatures.

Kourkoutas Y, Komaitis M, Koutinas AA, Kanellaki M. Kourkoutas Y, et al. J Agric Food Chem. 2001 Mar;49(3):1417-25. doi: 10.1021/jf000942n. J Agric Food Chem. 2001. PMID: 11312874

3

Continuous whey fermentation using kefir yeast immobilized on delignified cellulosic material.

Kourkoutas Y, Psarianos C, Koutinas AA, Kanellaki M, Banat IM, Marchant R. Kourkoutas Y, et al. J Agric Food Chem. 2002 Apr 24;50(9):2543-7. doi: 10.1021/jf0113427. J Agric Food Chem. 2002. PMID: 11958619

4

High-temperature alcoholic fermentation of whey using Kluyveromyces marxianus IMB3 yeast immobilized on delignified cellulosic material.

Kourkoutas Y, Dimitropoulou S, Kanellaki M, Marchant R, Nigam P, Banat IM, Koutinas AA. Kourkoutas Y, et al. Bioresour Technol. 2002 Apr;82(2):177-81. doi: 10.1016/s0960-8524(01)00159-6. Bioresour Technol. 2002. PMID: 12003320

5

Storage of immobilized yeast cells for use in wine-making at ambient temperature.

Kourkoutas Y, Kanellaki M, Koutinas AA, Banat IM, Marchant R. Kourkoutas Y, et al. J Agric Food Chem. 2003 Jan 29;51(3):654-8. doi: 10.1021/jf0208839. J Agric Food Chem. 2003. PMID: 12537437

6

Enhanced bioremediation of n-alkane in petroleum sludge using bacterial consortium amended with rhamnolipid and micronutrients.

Rahman KS, Rahman TJ, Kourkoutas Y, Petsas I, Marchant R, Banat IM. Rahman KS, et al. Among authors: kourkoutas y. Bioresour Technol. 2003 Nov;90(2):159-68. doi: 10.1016/s0960-8524(03)00114-7. Bioresour Technol. 2003. PMID: 12895559 Free article.

7

Food additive lactic acid production by immobilized cells of Lactobacillus brevis on delignified cellulosic material.

Elezi O, Kourkoutas Y, Koutinas AA, Kanellaki M, Bezirtzoglou E, Barnett YA, Nigam P. Elezi O, et al. Among authors: kourkoutas y. J Agric Food Chem. 2003 Aug 27;51(18):5285-9. doi: 10.1021/jf0262211. J Agric Food Chem. 2003. PMID: 12926871

8

High-temperature wine making using the thermotolerant yeast strain Kluyveromyces marxianus IMB3.

Kourkoutas Y, McErlean C, Kanellaki M, Hack CJ, Marchant R, Banat IM, Koutinas AA. Kourkoutas Y, et al. Appl Biochem Biotechnol. 2004 Jan;112(1):25-35. doi: 10.1385/abab:112:1:25. Appl Biochem Biotechnol. 2004. PMID: 14734836

9

Probiotic cheese production using Lactobacillus casei cells immobilized on fruit pieces.

Kourkoutas Y, Bosnea L, Taboukos S, Baras C, Lambrou D, Kanellaki M. Kourkoutas Y, et al. J Dairy Sci. 2006 May;89(5):1439-51. doi: 10.3168/jds.S0022-0302(06)72212-3. J Dairy Sci. 2006. PMID: 16606715 Free article.

10

Evaluation of freeze-dried kefir coculture as starter in feta-type cheese production.

Kourkoutas Y, Kandylis P, Panas P, Dooley JS, Nigam P, Koutinas AA. Kourkoutas Y, et al. Appl Environ Microbiol. 2006 Sep;72(9):6124-35. doi: 10.1128/AEM.03078-05. Appl Environ Microbiol. 2006. PMID: 16957238 Free PMC article.

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