검색결과 : 5건
| No. | Article |
|---|---|
| 1 |
A New Process for Wine Production by Penetration of Yeast in Uncrushed Frozen Grapes Tsakiris A, Koutinas AA, Psarianos C, Kourkoutas Y, Bekatorou A Applied Biochemistry and Biotechnology, 162(4), 1109, 2010 |
| 2 |
Lactic acid production by mixed cultures of Kluyveromyces marxianus, Lactobacillus delbrueckii ssp bulgaricus and Lactobacillus helveticus Plessas S, Bosnea L, Psarianos C, Koutinas AA, Marchant R, Banat IM Bioresource Technology, 99(13), 5951, 2008 |
| 3 |
Kefir-yeast technology: Industrial scale-up of alcoholic fermentation of whey, promoted by raisin extracts, using kefir-yeast granular biomass Koutinas AA, Athanasiadis I, Bekatorou A, Psarianos C, Kanellaki M, Agouridis N, Blekas G Enzyme and Microbial Technology, 41(5), 576, 2007 |
| 4 |
Volatile by-Products Formed in Low-Temperature Wine-Making Using Immobilized Yeast-Cells Bardi E, Koutinas AA, Psarianos C, Kanellaki M Process Biochemistry, 32(7), 579, 1997 |
| 5 |
Ethanol Fermentation Promoted by Delignified Cellulosic Material Iconomou L, Psarianos C, Koutinas A Journal of Fermentation and Bioengineering, 79(3), 294, 1995 |