| 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 | 894 | 2004 |
| Enhanced bioremediation of n-alkane in petroleum sludge using bacterial consortium amended with rhamnolipid and micronutrients KSM Rahman, TJ Rahman, Y Kourkoutas, I Petsas, R Marchant, IM Banat Bioresource Technology 90 (2), 159-168, 2003 | 693 | 2003 |
| Lactobacillus casei exerts anti-proliferative effects accompanied by apoptotic cell death and up-regulation of TRAIL in colon carcinoma cells A Tiptiri-Kourpeti, K Spyridopoulou, V Santarmaki, G Aindelis, ... PloS one 11 (2), e0147960, 2016 | 396 | 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 | 195 | 2005 |
| Immobilization technologies in probiotic food production G Mitropoulou, V Nedovic, A Goyal, Y Kourkoutas Journal of nutrition and metabolism 2013, 2013 | 194 | 2013 |
| Grape brandy production, composition and sensory evaluation A Tsakiris, S Kallithraka, Y Kourkoutas Journal of the Science of Food and Agriculture 94 (3), 404-414, 2014 | 189 | 2014 |
| Phytochemical profile and evaluation of the biological activities of essential oils derived from the Greek aromatic plant species Ocimum basilicum, Mentha spicata, Pimpinella … E Fitsiou, G Mitropoulou, K Spyridopoulou, A Tiptiri-Kourpeti, ... Molecules 21 (8), 1069, 2016 | 174 | 2016 |
| 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 | 165 | 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 | 145 | 2002 |
| Survival of spray dried microencapsulated Lactobacillus casei ATCC 393 in simulated gastrointestinal conditions and fermented milk D Dimitrellou, P Kandylis, T Petrović, S Dimitrijević-Branković, S Lević, ... LWT-Food Science and Technology 71, 169-174, 2016 | 142 | 2016 |
| 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 | 121 | 2001 |
| Encapsulation of Lactobacillus casei ATCC 393 in alginate capsules for probiotic fermented milk production D Dimitrellou, P Kandylis, S Lević, T Petrović, S Ivanović, V Nedović, ... LWT 116, 108501, 2019 | 119 | 2019 |
| 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 | 119 | 2015 |
| Citrus medica essential oil exhibits significant antimicrobial and antiproliferative activity G Mitropoulou, E Fitsiou, K Spyridopoulou, A Tiptiri-Kourpeti, H Bardouki, ... LWT 84, 344-352, 2017 | 114 | 2017 |
| Microbiological exploration of different types of kefir grains S Plessas, C Nouska, I Mantzourani, Y Kourkoutas, A Alexopoulos, ... Fermentation 3 (1), 1, 2017 | 109 | 2017 |
| Characterization and seasonal variation of the quality of virgin olive oil of the Throumbolia and Koroneiki varieties from Southern Greece SA Vekiari, V Oreopoulou, Y Kourkoutas, N Kamoun, M Msallem, ... Grasas y Aceites 61 (3), 221-231, 2010 | 106 | 2010 |
| 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 |
| 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 Appl. Environ. Microbiol. 72 (9), 6124-6135, 2006 | 101 | 2006 |
| 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 |
| 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 | 90 | 2014 |
