| Probiotics in food systems: Significance and emerging strategies towards improved viability and delivery of enhanced beneficial value A Terpou, A Papadaki, IK Lappa, V Kachrimanidou, LA Bosnea, ... Nutrients 11 (7), 1591, 2019 | 628 | 2019 |
| 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 | 308 | 2016 |
| Cheese whey processing: integrated biorefinery concepts and emerging food applications IK Lappa, A Papadaki, V Kachrimanidou, A Terpou, D Koulougliotis, ... Foods 8 (8), 347, 2019 | 195 | 2019 |
| Potential of the Probiotic Lactobacillus Plantarum ATCC 14917 Strain to Produce Functional Fermented Pomegranate Juice I Mantzourani, S Kazakos, A Terpou, A Alexopoulos, E Bezirtzoglou, ... Foods 8 (1), 4, 2018 | 123 | 2018 |
| Novel frozen yogurt production fortified with sea buckthorn berries and probiotics A Terpou, A Papadaki, L Bosnea, M Kanellaki, N Kopsahelis LWT 105, 242-249, 2019 | 93 | 2019 |
| Production of a novel functional fruit beverage consisting of cornelian cherry juice and probiotic bacteria I Mantzourani, C Nouska, A Terpou, A Alexopoulos, E Bezirtzoglou, ... Antioxidants 7 (11), 163, 2018 | 77 | 2018 |
| Functional pomegranate beverage production by fermentation with a novel synbiotic L. paracasei biocatalyst I Mantzourani, A Terpou, A Bekatorou, A Mallouchos, A Alexopoulos, ... Food chemistry 308, 125658, 2020 | 75 | 2020 |
| Enhanced probiotic viability and aromatic profile of yogurts produced using wheat bran (Triticum aestivum) as cell immobilization carrier A Terpou, A Bekatorou, M Kanellaki, AA Koutinas, P Nigam Process Biochemistry 55, 1-10, 2017 | 73 | 2017 |
| Assessment of the probiotic potential of lactic acid bacteria isolated from kefir grains: Evaluation of adhesion and antiproliferative properties in in vitro experimental systems I Mantzourani, P Chondrou, C Bontsidis, K Karolidou, A Terpou, ... Annals of Microbiology 69, 751-763, 2019 | 71 | 2019 |
| Kefir as a functional beverage gaining momentum towards its health promoting attributes V Ganatsios, P Nigam, S Plessas, A Terpou Beverages 7 (3), 48, 2021 | 67 | 2021 |
| Novel cheese production by incorporation of sea buckthorn berries (Hippophae rhamnoides L.) supported probiotic cells A Terpou, AI Gialleli, L Bosnea, M Kanellaki, AA Koutinas, GR Castro LWT-Food science and Technology 79, 616-624, 2017 | 58 | 2017 |
| Production of a novel probiotic yogurt by incorporation of L. casei enriched fresh apple pieces, dried raisins and wheat grains LA Bosnea, N Kopsahelis, V Kokkali, A Terpou, M Kanellaki Food and Bioproducts Processing 102, 62-71, 2017 | 58 | 2017 |
| Sour milk production by wheat bran supported probiotic biocatalyst as starter culture A Terpou, AI Gialleli, A Bekatorou, D Dimitrellou, V Ganatsios, E Barouni, ... Food and Bioproducts Processing 101, 184-192, 2017 | 53 | 2017 |
| Entrapment of Lactobacillus casei ATCC393 in the viscus matrix of Pistacia terebinthus resin for functional myzithra cheese manufacture V Schoina, A Terpou, L Bosnea, M Kanellaki, PS Nigam LWT 89, 441-448, 2018 | 42 | 2018 |
| Evaluation of Chios mastic gum as antimicrobial agent and matrix forming material targeting probiotic cell encapsulation for functional fermented milk production A Terpou, PS Nigam, L Bosnea, M Kanellaki LWT 97, 109-116, 2018 | 40 | 2018 |
| Growth Capacity of a Novel Potential Probiotic Lactobacillus paracasei K5 Strain Incorporated in Industrial White Brined Cheese as an Adjunct Culture A Terpou, L Bosnea, M Kanellaki, S Plessas, A Bekatorou, E Bezirtzoglou, ... Journal of food science 83 (3), 723-731, 2018 | 39 | 2018 |
| Microbiological and chemical properties of chokeberry juice fermented by novel lactic acid bacteria with potential probiotic properties during fermentation at 4 C for 4 weeks C Bontsidis, A Mallouchos, A Terpou, A Nikolaou, G Batra, I Mantzourani, ... Foods 10 (4), 768, 2021 | 38 | 2021 |
| Production of a potentially synbiotic fermented Cornelian cherry (Cornus mas L.) beverage using Lactobacillus paracasei K5 immobilized on wheat bran I Mantzourani, A Terpou, A Alexopoulos, E Bezirtzoglou, A Bekatorou, ... Biocatalysis and Agricultural Biotechnology 17, 347-351, 2019 | 37 | 2019 |
| Wheat bran as prebiotic cell immobilisation carrier for industrial functional Feta-type cheese making: Chemical, microbial and sensory evaluation A Terpou, A Bekatorou, L Bosnea, M Kanellaki, V Ganatsios, AA Koutinas Biocatalysis and agricultural biotechnology 13, 75-83, 2018 | 37 | 2018 |
| Enhanced Aromatic Profile and Functionality of Cheese Whey Beverages by Incorporation of Probiotic Cells Immobilized on Pistacia terebinthus Resin V Schoina, A Terpou, A Papadaki, L Bosnea, N Kopsahelis, M Kanellaki Foods 9 (1), 13, 2019 | 30 | 2019 |
