1. Nikolaou, A., Santarmaki, V., Mitropoulou, G., Sgours, G., Kourkoutas, Y. Novel low-alcohol Sangria-type wine products with immobilized kefir cultures and essential oils. Microbiol Res, 2023, 14, 543-588. https://doi.org/10.3390/microbiolres14020038.

2. Kompoura, V., Prapa, I., Vasilakopoulou, P. B., Mitropoulou, G., Nelios, G., Balafas, E., Kostomitsopoulos, N., Chiou, A., Karathanos, V. A., Bezirtzoglou, E., Kourkoutas, Y., Yanni, A. E. Corinthian currants supplementation restores serum polar phenolic compounds, reduces IL-1beta, and exerts beneficial effects on gut microbiota in the streptozotocin-induced Type-1 diabetic rat. Metabolites, 2023, 13, 415. https://doi.org/10.3390/metabo13030415.

3. Gkalpinos, V. K., Anagnostou, V. A., Mitropoulou, G.Kompoura, V., Karapantzou, I., Fasoulis, C. K., Vasdekis, E. P., Kourkoutas, Y., Tzakos, A. G. Aloysia citrodora extracts cultivated in Greece as antioxidants and potent regulators of food microbiota. Appl Sci, 2023, 13, 3663 https://doi.org/10.3390/app13063663.

4. Nelios, G., Nikolaou, A., Papazilakis, P, Kourkoutas, Y. Developing new high-protein-content traditional-type Greek yoghurts based on Jersey cow milk. Dairy, 2023, 4, 235–248. https://doi.org/10.3390/dairy4010017.

5. Prapa, I., Nikolaou, A., Panas, P., Tassou, C., Kourkoutas, Y. Developing stable freeze-dried functional ingredients containing wild-type presumptive probiotic strains for food systems. Appl. Sci, 2023, 13, 630. https://doi.org/10.3390/app13010630.

6. Nikolaou, A., Mitropoulou, G., Nelios, G., Kourkoutas, Y. Novel functional grape juices fortified with free or immobilized Lacticaseibacillus rhamnosus OLXAL-1. Microorganisms, 2023, 11, 646.  https://doi.org/10.3390/microorganisms11030646

7. Mileriene, J., Serniene, L, Kasparaviciene, B., Lauciene, L., Kasetiene, N., Zakariene, G., Kersiene, M., Leskauskaite, D., Viskelis, J., Kourkoutas. Y., Malakauskas, M. Exploring the potential of acid whey cheese supplemented with apple pomace and GABA-producing indigenous Lactococcus lactis strain. Microorganisms, 2023, 11, 436. https://doi.org/10.3390/microorganisms11020436

8. Sgouros, G., Mallouchos, A., Dourou, D., Banilas, G., Chalvantzi, I., Kourkoutas, Y., Nisiotou, A. Torulaspora delbrueckii may help manage total and volatile acidity of Santorini-Asyrtiko wine in view of global warming. Foods, 2023, 12, 191. https://doi.org/10.3390/foods12010191

9. Maniki, E., Kostoglou, D., Paterakis, N., Nikolaou, A., Kourkoutas, Y., Papachristoforou, A., Giaouris, E. Chemical composition, antioxidant, and antibiofilm properties of essential oil from Thymus capitatus plants organically cultured on the Greek island of Lemnos. Molecules, 2023, 28, 1154. https://doi.org/10.3390/molecules28031154.

10. Vakadaris, G., Stefanis, C., Giorgi, E., Brouvalis, M., Voidarou, C., Kourkoutas, Y., Tsigalou, C., Bezirtzoglou, E. The role of probiotics in inducing and maintaining remission in Crohn’s disease and ulcerative colitis: A systematic review of the literature. Biomedicines, 2023, 11, 494.https://doi.org/10.3390/biomedicines11020494.

11. Mantzourani, I., Daoutidou, M., Nikolaou, A., Kourkoutas, Y., Alexopoulos, A., Tzavellas, I., Dasenaki, M., Thomaidis, N., Plessas, S. Microbiological stability and sensorial valorization of thyme and oregano essential oils alone or in combined with ethanolic pomegranate extracts in wine marinated pork meat. Int J Food Microbiol, 2023, 386, 110022. https://doi.org/10.1016/j.ijfoodmicro.2022.110022.

12. Stefanis, C., Giorgi, E., Kalentzis, K., Tselemponis, A., Tsigalou, C., Nena, E., Kontogiorgis, C., Kourkoutas, Y., Voidarou, C., Chatzaki, E., Dokas, I., Konstantinidis, T., Bezirtzoglou, E. Front Environ Sci, 2022, 10:868197. doi: 10.3389/fenvs.2022.868197.  

13. Nikolaou, A., Sgouros, G., Santarmaki, V., Mitropoulou, G., Kourkoutas, Y. Preliminary evaluation of the use of thermally-dried immobilized kefir cells in low alcohol winemaking. Appl. Sci, 2022, 12, 6176. https://doi.org/10.3390/app12126176.

14. Mitropoulou, G., Prapa, I., Nikolaou, A., Tegopoulos, K., Tsirka, T., Chorianopoulos, N., Tassou, C., Kolovos, P., Grigoriou, M. E., Kourkoutas, Y. Effect of free or immobilized Lactiplantibacillus plantarum T571 on feta-type cheese microbiome. Front Biosci (Elite Ed.), 2022, 14(4), 31. https://doi.org/10.31083/j.fbe1404031.   .

15. Mitropoulou, G., Bardouki, H., Vamvakias, M., Panas, P., Paraskevas, P., Kourkoutas, Y. Assessment of antimicrobial efficiency of Pistacia lentiscus and Fortunella margarita essential oils against spoilage and pathogenic microbes in ice cream and fruit juices. Microbiol Res, 2022, 13, 667-680.  doi.org/ 10.3390/microbiolres13030048.

16. Prapa, I., Yanni, A. E., Nikolaou, A., Kostomitsopoulos, N., Kalogeropoulos, N., Bezirtzoglou, E., Karathanos, V. T., Kourkoutas, Y. Dietary pistachio (Pistachia vera L.) beneficially alters fatty acid profiles in streptozotocin-induced diabetic rat. Appl Sci, 2022, 12, 4606. https://doi.org/10.3390/app12094606.  

17. Karampatea, A., Vrhovšek, Ur., Tsakiris, A., Dimopoulou, M., Kourkoutas, Y., Skavdis, G. Organoleptic and quality characteristics of Malagousia variety grapes fermented with selected indigenous yeast strains. S Afr J Enol Vitic, 2002, 43(2). https://doi.org/10.21548/43-2-5405  

18. Nelios, G., Santarmaki, V., Pavlatou, C., Dimitrellou, D., Kourkoutas, Y. New wild-type Lacticaseibacillus rhamnosus strains as candidates to manage Type 1 diabetes. Microorganisms, 2022, 10, 272. https://doi.org/10.3390/microorganisms10020272.

19. Karampatea, A., Tsakiris, A., Kourkouts, Y., Skavdis, G. Molecular and phenotypic diversity of indigenous oenological strains of Saccharomyces cerevisiae isolated in Greece. Eng Proc, 2021, 9, 7. https://doi.org/10.3390/engproc2021009007.

20. Kokkinomagoulos, E., Nikolaou, A., Kourkoutas, Y., Biliaderis, C. G., Kandylis, P. Impact of sugar type addition and fermentation temperature on pomegranate alcoholic beverage production and characteristics. Antioxidants, 2021, 10, 889. https://doi.org/10.3390/antiox10060889.

21. Nikolaou, A., Kourkoutas, Y. High-temperature semi-dry and sweet low alcohol wine-making using immobilized kefir culture. Fermentation, 2021, 7, 45, https://doi.org/10.3390/fermentation7020045..

22. Bezirtzoglou, Ε., Stavropoulou, Ε., Kantartzi, Κ., Τsigalou, C., Voidarou, C., Mitropoulou, G., Prapa, I., Santarmaki, V., Kompoura, V., Yanni, E. A., Antoniadou, M., Varzakas, T., Kourkoutas, Y. Maintaining digestive health in diabetes: The role of the gut microbiome and the challenge of functional foods.  Microorganisms, 2021, 9, 516, https://doi.org/10.3390/microorganisms9030516.

23. Mitropoulou, G., Oreopoulou, A., Papavasilopoulou, E., Vamvakias, M., Panas, P., Fragias, S., Kourkoutas, Y. Origanum vulgare ssp. hirtum essential oil as a natural intrinsic hurdle against common spoilage and pathogenic microbes of concern in tomato juice. Appl Microbiol, 2021, 1, 1–10, https://doi.org/10.3390/applmicrobiol1010001

24. Nikolaou, A., Kandylis, P., Kanellaki, M., Kourkoutas, Y. Winemaking using immobilized kefir cells on natural zeolites. LWT-Food Sci Technol, 2020, 133, 110043, https://doi.org/10.1016/j.lwt.2020.110043

25. Plessas, S., Kioussi, D. E., Rathosi, M., Alexopoulos, A., Kourkoutas, Y., Mantzourani, I., Galanis, A., Bezirtzoglou, E. Isolation of a Lactobacillus paracasei strain with probiotic attributes from kefir grains. Biomedicines, 2020, 8, 594, doi:10.3390/biomedicines8120594.

26. Kokkinomagoulos, E., Nikolaou, A., Kourkoutas, Y., Kandylis, P. Evaluation of yeast strains for pomegranate alcoholic beverage production: Effect on physicochemical characteristics, antioxidant activity, and aroma compounds. 

27. Yanni, A. E., Mitropoulou, G., Prapa, I., Agrogiannis, G., Kostomitsopoulos, N., Bezirtzoglou, E., Kourkoutas, Y., Karathanos, V. T. Functional modulation of gut microbiota in diabetic rats following dietary intervention with pistachio nuts (Pistacia vera L.). Metabol Open, 2020, 7, 100040. 

28. Mitropoulou, G., Sidira, M., Skitsa, M., Tsochantaridis, I., Pappa, A., Dimtsoudis, C., Proestos, C., Kourkoutas, Y. Assessment of the antimicrobial, antioxidant, and antiproliferative potential of Sideritis raeseri subsp. raeseri essential oil. Foods, 2020, 9, 860, doi:10.3390/foods9070860.

29. Nikolaou, A., Nelios, G., Kanellaki, M., Kourkoutas, Y. Freeze-dried immobilized kefir culture in cider-making. J Sci Food Agric, 2020, https://doi.org/10.1002/jsfa.10363.

30. Andreadelis, I., Chatziathanasiadou, M. V., Ntountaniotis, D., Valsami, G., Papaemmanouil, C., Christodoulou, E., Mitropoulou, G., Kourkoutas, Y., Tzakos A. G., Mavromoustakos, T. Charting the structural and thermodynamic determinants in phenolic acid natural product-cyclodextrin encapsulations. J Biomol Struct Dyn, 2020, https://doi.org/10.1080/07391102.2020.1751716.

31. Mitropoulou, G., Nikolaou, A., Santarmaki, V., Sgouros, G., Kourkoutas, Y. Citrus medica and Cinnamomum zeylanicum essential oils as potential biopreservatives against spoilage in low alcohol wine products. Foods, 2020, 9, 577, doi:10.3390/foods9050577.

32. Nikolaou, A., Sgouros, G., Mitropoulou, G., Santarmaki, V., Kourkoutas, Y. Freeze-dried immobilized kefir culture in low alcoholic winemaking. Foods, 2020, 9, 115, doi:10.3390/foods9020115.

33. Hamrouni, R., Molinet, J., Mitropoulou, G., Kourkoutas, Y., Dupuy, N., Masmoudi, A., Roussos, S. From flasks to single used bioreactors: Scale-up of solid state fermentation process for metabolites and conidia production by Trichoderma asperellum. J Environ Manag, 2019, 252, 109496.

34. Papadopoulou, O. S., Argyri, A. A., Varzakis, E., Sidira, M., Kourkoutas, Υ., Galanis, A., Tassou, C., Chorianopoulos, N. G. Use of lactobacilli strains with probiotic potential in traditional fermented milk and their impact on quality and safety related to Listeria monocytogenes. Int Dairy J, 2019, 98, 44-53.

35. Dimitrellou, D., Kandylis, P., Kourkoutas, Y. Assessment of freeze-dried immobilized Lactobacillus casei as probiotic adjunct culture in yogurts. Foods, 2019, http://dx.doi.org/10.3390/foods8090374.

36. Dimitrellou, D., Kandylis, P., Lević, S., Petrović, T., Ivanović, S., Nedović, V., Kourkoutas, Y. Encapsulation of Lactobacillus casei ATCC 393 in alginate capsules for probiotic fermented milk production. LWT-Food Sci Technol, 2019, 116, 108501.

37. Sidira, M., Mitropoulou, G., Galanis, A., Kanellaki, M., Kourkoutas, Y. Effect of sugar content on quality characteristics and shelf-life of probiotic dry-fermented sausages produced by free or immobilized Lactobacillus casei ATCC 393. Foods, 2019, 8, 219, doi:10.3390/foods8060219.

38. Nikolaou, A., Tsakiris, A., Kanellaki, M., Bezirtzoglou, E., Akrida-Demertzi, A., Kourkoutas, Y. Wine production using free and immobilized kefir culture on natural supports. Food Chem, 2019, 272, 39-48.

39.Kedraka, K., Kourkoutas, Y. Debates in teaching bioethics. J Curric Teach, 2018, 7, 32-41.

40. Fitsiou, E., Mitropoulou, G., Spyridopoulou, K., Vamvakias, M., Bardouki, H., Galanis, A., Chlichlia, K., Kourkoutas, Y., Panayotidis, I. M., Pappa, A. Chemical composition and evaluation of the biological properties of the essential oil of the dietary phytochemical Lippia citriodora. Molecules, 2018, 23, 123, doi:10.3390/molecules23010123.

41. Nikolaou, A., Kourkoutas, Y. Exploitation of olive oil mill wastewaters and molasses for ethanol production using immobilized cells of Saccharomyces cerevisiae. Environ Sci Pollut Res, 2018, 25, 7401-7408, doi: 10.1007/s11356-017-1051-6.

42. Dimitrellou, D., Kandylis, P., Kourkoutas, Y., Kanellaki, M. Novel probiotic whey cheese with immobilized lactobacilli on casein. LWT-Food Sci Technol, 2017, 86, 627-634.

43. Mitropoulou, G., Fitsiou, E., Spyridopoulou, K., Tiptiri-Kourpeti, A., Bardouki, H., Vamvakias, M., Panas, P., Chlichlia, K., Pappa, A., Kourkoutas, Y. Citrus medica essential oil exhibits significant antimicrobial and antiproliferative activity. LWT-Food Sci Technol, 2017, 84, 344-352.

44. Santarmaki, V., Kourkoutas, Y., Zoumpopoulou, G., Mavrogonatou, E., Kiourtzidis, M., Chorianopoulos, N., Tassou, C., Tsakalidou, E., Simopoulos, C., Ypsilantis, P. Survival, intestinal mucosa adhesion, and immunomodulatory potential of Lactobacillus plantarum strains. Curr Microbiol, 2017, doi: 10.1007/s00284-017-1285-z.

45. Vetas, D., Dimitropoulou, E., Mitropoulou, G., Kourkoutas, Y., Giaouris, E. Disinfection efficiencies of sage and spearmint essential oils against planktonic and biofilm Staphylococcus aureus cells in comparison with sodium hypochlorite. Int J Food Microbiol, 2017, 257, 19-25.

46. Tsimogiannis, D., Choulitoudi, E., Bimpilas, A., Mitropoulou, G., Kourkoutas, Y., Oreopoulou, V. Exploitation of the biological potential of Satureja thymbra essential oil and distillation by-products. J Appl Res Med Aromat Plants, 2017, 4, 12-20.

47. Plessas, S., Nouska, C., Mantzourani, I., Kourkoutas, Y., Alexopoulos, A., Bezirtzoglou, E. Microbiological exploration of different types of kefir grains. Fermentation, 2017, 3, 1, doi:10.3390/fermentation3010001.

48. Nikolaou, A., Galanis, A., Kanellaki, M., Tassou, C., Akrida-Demertzi, K., Kourkoutas, Y. Assessment of free and immobilized kefir culture in simultaneous alcoholic and malolactic cider fermentations. LWT-Food Sci Technol, 2017, 76, 67-78.

49. Sidira, M., Santarmaki, V., Kiourtzidis, M., Argyri, A. A., Papadopoulou, O. S., Chorianopoulos, N., Tassou, C., Kaloutsas, S., Galanis, A., Kourkoutas, Y. Evaluation of immobilized Lactobacillus plantarum 2035 on whey protein as adjunct probiotic culture in yoghurt production. LWT-Food Sci Technol, 2017, 75, 137-146.

50. Fitsiou, E., Anestopoulos, I., Chlichlia, K., Galanis, A., Kourkoutas, I., Panayiotidis, M. I., Pappa, A. Antioxidant and antiproliferative properties of the essential oils of Satureja thymbra and Satureja parnassica and their major constituents. Anticancer Res, 2016, 36, 5757-5764.

51. Fitsiou, E., Mitropoulou, G., Spyridopoulou, K., Tiptiri-Kourpeti, A., Vamvakias, M., Bardouki, H., Panayotidis, M., Galanis, A., Kourkoutas, Y., Chlichlia, K., Pappa, A. Phytochemical profile and evaluation of the biological activities of essential oils derived from the Greek aromatic plant species Ocimum bacillicum, Mentha spicata, Pimpinella anisum and Fortunella margarita. Molecules, 2016, 21, 1069, doi:10.3390/molecules21081069.

52. Bezirtzoglou, E., Voidarou, C., Stavropoulou, E., Kourkoutas, Y., Alexopoulos, A., Plessas, S., Varzakas, T. Emerging antibiotic resistance in honey as a hazard for human health. J Bacteriol Mycol Open Acess, 2016, 2(1), 00012, http://dx.doi.org/10.15406/jbmoa.2016.02.00012.

53. Nikolaou, A., Varzakas, T., Kourkoutas, Y. Effect of organic fertilization treatment, frying oil and cultivar variety on the volatile profile of potato tubers. Cur Res Nutr Food Sci, 2016, 4, 1-8, http://dx.doi.org/10.12944/CRNFSJ.4.1.01.

54. Saxami, G., Papadopoulou, O.S., Chorianopoulos, N., Kourkoutas, Y., Tassou, C. C., Galanis, A. Molecular detection of two potential probiotic lactobacilli strains and evaluation of their performance as starter adjuncts in yoghurt production. Int J Mol Sci, 2016, 17, 668, doi:10.3390/ijms17050668.

55. Dimitrellou, D., Kandylis, P., Petrović, T., Dimitrijević-Branković, S., Lević, S., Nedović, V., Kourkoutas, Y. Survival of spray dried microencapsulated Lactobacillus casei ATCC 393 in simulated gastrointestinal conditions and fermented milk. LWT-Food Sci Technol, 2016, 71, 169-174.

56. Dimitrellou, D., Kandylis, P., Kourkoutas, Y. Effect of cooling rate, freeze-drying, and storage on survival of free and immobilized Lactobacillus casei ATCC 393. LWT-Food Sci Technol, 2016, 69, 468-473.

57. Tiptiri-Kourpeti, A., Spyridopoulou, K., Santarmaki, V., Aindelis, G., Tompoulidou, E., Lamprianidou, E. E., Saxami, G., Ypsilantis, P., Lampri, E. S., Simopoulos, C., Kotsianidis, I., Galanis, A., Kourkoutas, Y., Dimitrellou, D., Chlichlia, K. Lactobacillus casei exerts anti-proliferative effects accompanied by apoptotic cell death and up-regulation of TRAIL in colon carcinoma cells. PLoS ONE, 2016, 11(2), e0147960, doi:10.1371/journal.pone.0147960.

58. Sidira, M., Kandylis, P., Kanellaki, M., Kourkoutas, Y. Effect of curing salts and probiotic cultures on the evolution of flavor compounds in dry-fermented sausages during ripening. Food Chem, 2016, 201, 334-338.

59. Galanis, A., Kourkoutas, Y., Tassou, C., Chorianopoulos, N. Detection and identification of probiotic Lactobacillus plantarum strains by multiplex PCR using RAPD-derived primers. Int J Mol Sci, 2015, 16, 25141-25153.

60. Sidira, M., Kourkoutas, Y., Kanellaki, M., Charalampopoulos, D. In vitro study on the cell adhesion ability of immobilized lactobacilli on natural supports. Food Res Int, 2015, 76, 532-539.

61. Mitropoulou, G., Fitsiou, E., Stavropoulou, E., Papavasilopoulou, E., Vamvakias, M., Pappa, A., Oreopoulou, A., Kourkoutas, Y. Composition, antimicrobial, antioxidant, and antiproliferative activity of Origanum dictamnus (dittany) essential oil. Microb Ecol Health Dis, 2015, 26, 26543, http://dx.doi.org/10.3402/mehd.v26.26543.

62. Dimitrellou, D., Kandylis, P., Kourkoutas, Y., Koutinas, A. A., Kanellaki, M. Cheese production using kefir culture entrapped in milk proteins. Appl Biochem Biotechnol, 2015, 176, 213-230.

63. Sidira, M., Kandylis, P., Kanellaki, M., Kourkoutas, Y. Effect of immobilized Lactobacillus casei on volatile compounds of heat treated probiotic dry-fermented sausages. Food Chem, 2015, 178, 201-207.

64. Sidira, M., Kandylis, P., Kanellaki, M., Kourkoutas, Y. Effect of immobilized Lactobacillus casei on the evolution of flavor compounds in probiotic dry-fermented sausages during ripening. Meat Sci, 2015, 100, 41-51.

65. Dimitrellou, D., Kandylis, P., Sidira, M., Koutinas, A. A., Kourkoutas, Y. Free and immobilized Lactobacillus casei ATCC 393 on whey protein as starter cultures for probiotic Feta-type cheese production. J Dairy Sci, 2014, 97, 4675-4685.

66. Sidira, M., Galanis, A., Nikolaou, A., Kanellaki, M., Kourkoutas, Y. Evaluation of Lactobacillus casei ATCC 393 protective effect against spoilage of probiotic dry-fermented sausages. Food Control, 2014, 42, 315-320.

67. Tsakiris, A., Kallithraka, S., Kourkoutas, Y. Grape brandy production, composition and sensory evaluation. J Sci Food Agric, 2014, 94, 404-414.

68. Sidira, M., Karapetsas, A., Galanis, A., Kanellaki, M., Kourkoutas, Y. Effective survival of immobilized Lactobacillus casei during ripening and heat treatment of probiotic dry-fermented sausages and investigation of the microbial dynamics. Meat Sci, 2014, 96, 948-955.

69. Mitropoulou, G., Nedovic, V., Goyal, A., Kourkoutas, Y. Immobilization technologies in probiotic food production. J Nutr Metabol, 2013, http://dx.doi.org/10.1155/2013/716861.

70. Ypsilantis, P., Lambropoulou, M., Kourkoutas, I., Pechivanis, A., Simopoulos, C. Liver radiofrequency ablation compromises the biological gut barrier. Hum Exp Toxicol, 2013, doi: 10.1177/0960327113489049.

71. Sidira, M., Saxami, G., Dimitrellou, D., Santarmaki, V., Galanis, A., Kourkoutas, Y. Monitoring survival of Lactobacillus casei ATCC 393 in probiotic yogurts using an efficient molecular tool. J Dairy Sci, 2013, 96, 3369-3377.

72. Begea, M., Sirbu, A., Kourkoutas, Y., Dima, R. Single-cell protein production of Candida strains in culture media based on vegetal oils. Romanian Biotechnol Lett, 2012, 17, 7776-7786.

73. Prompona, D. K., Kandylis, P., Tsakiris, A., Kanellaki, M., Kourkoutas, Y. Application of alternative technologies for elimination of artificial colourings in alcoholic beverages produced by Citrus medica and potential impact on human health. Food Nutr Sci, 2012, 3, 959-969.

74. Saxami, G., Ypsilantis, P., Sidira, M., Simopoulos, C., Kourkoutas, Y., Galanis, A. Distinct adhesion of probiotic strain Lactobacillus casei ATCC 393 to rat intestinal mucosa. Anaerobe, 2012, 18, 417-420.

75. Koutinas, A. A., Sypsas, V., Kandylis, P., Michelis, A., Bekatorou, A., Kourkoutas, Y., Kordulis, C., Lycourghiotis, A., Banat, I. M., Nigam, P., Marchant, R., Giannouli, M., Yianoulis, P. Nano-tubular cellulose for bioprocess technology development. PLoS ONE, 2012, 7, e34350.

76. Tsakiris, A., Sotirakoglou, K., Kandylis, P., Kaldis, P., Tzia, C., Kourkoutas, Y. Price estimation and economic evaluation of the production cost of red wines produced by immobilized cells on dried raisin berries. Int J Wine Res, 2011, 3, 1-8.

77. Kandylis, P., Vekiari, A. S., Kanellaki, M., Grati Kamoun, N., Msallem, M., Kourkoutas, Y. 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 harvesting. LWT-Food Sci Technol, 2011, 44, 1333-1341.

78. Nikolaou, A., Saxami, G., Kourkoutas, Y., Galanis, A. A new methodology for rapid detection of Lactobacillus delbrueckii subsp. bulgaricus based on multiplex PCR. J Microbiol Meth, 2011, 84, 362-364.

79. Hondrodimou, O., Kourkoutas, Y., Panagou, E. Z. Efficacy of natamycin to control fungal growth in natural black olive fermentation. Food Microbiol, 2011, 28, 621-627.

80. Sidira, M., Galanis, A., Ypsilantis, P., Karapetsas, A., Progaki, Z., Simopoulos, C., Kourkoutas, Y. Effect of probiotic-fermented milk administration on gastrointestinal survival of Lactobacillus casei ATCC 393 and modulation of intestinal microbial flora. J Mol Microbiol Biotechnol, 2010, 19, 224-230.

81. Tsakiris, A., Kandylis, P., Bekatorou, A., Kourkoutas, Y., Koutinas, A. A.  Dry red wine making using yeast immobilized on cork pieces. Appl Biochem Biotechnol, 2010, 162, 1316-1326.

82. Tsakiris, A., Koutinas, A. A., Psarianos, C., Kourkoutas, Y., Bekatorou, A. A new process for wine production by penetration of yeast in uncrushed frozen grapes. Appl Biochem Biotechnol, 2010, 162, 1109-1121.

83. Vekiari, S.A., Oreopoulou, V., Kourkoutas, Y., Kamoun, N., Msallem, M., Psimouli, V., Arapoglou, D. Characterization and seasonal variation of the quality of virgin olive oil of the Throumbolia and Koroneiki varieties from Southern Greece. Grasas y Aceites, 2010, 61, 221-231.

84. Karapetsas, A., Vavoulidis, E., Galanis, A., Sandaltzopoulos, R., Kourkoutas, Y. Rapid detection and identification of probiotic Lactobacillus casei ATCC 393 by multiplex PCR. J Mol Microbiol Biotechnol, 2010, 18, 156-161.

85. Dimitrellou, D., Kandylis, P., Mallouchos, A., Komaitis, M., Koutinas, A. A., Kourkoutas, Y. Effect of freeze-dried kefir culture on proteolysis of feta-type and whey-cheeses. Food Chem, 2010, 119, 795-800.

86. Chorianopoulos, N. G., Giaouris, E. D., Kourkoutas, Y., Nychas, G.-J. Inhibition of the early stage of Salmonella enterica serovar Enteritidis biofilm development on stainless steel by cell-free supernatant of a Hafnia alvei culture. Appl Environ Microbiol, 2010, 76, 2018-2022.

87. Koutinas, A. A., Bekatorou, A., Katechaki, E., Dimitrellou, D., Kopsahelis, N., Papapostolou, H., Panas, P., Sideris, K., Kallis, M., Bosnea, L.A., Koliopoulos, D., Sotiropoulos, P., Panteli, A., Kourkoutas, Y., Kanellaki, M., Soupioni, M. Scale-up of thermally dried kefir production as starter culture for hard-type cheese making: An economic evaluation. Appl Biochem Biotechnol, 2010, 160, 1734-1743.

88. Bosnea, L., Kourkoutas, Y., Albantaki, N., Tzia, C., Koutinas, A. A., Kanellaki, M. Functionality of freeze-dried L. casei cells immobilized on wheat grains. LWT- Food Sci Technol, 2009, 42, 1696-1702.

89. Dimitrellou, D., Kourkoutas, Y., Koutinas, A. A., Kanellaki, M. Thermally-dried immobilized kefir on casein as starter culture in dried whey cheese production. Food Microbiol, 2009, 26, 809-820.

90. Kopsahelis, N., Nisiotou, A., Kourkoutas, Y., Panas, P., Nychas, G. J.-E., Kanellaki, M. Molecular characterization and molasses fermentation performance of a wild yeast strain operating in an extremely wide temperature range. Bioresour Technol, 2009, 100, 4854-4862.

91. Dimitrellou, D., Kandylis, P., Kourkoutas, Y., Koutinas, A. A., Kanellaki, M. Evaluation of thermally-dried Kluyveromyces marxianus as baker’s yeast. Food Chem, 2009, 115, 691-696.

92. Katechaki, E., Panas, P., Kourkoutas, Y., Koliopoulos, D., Koutinas, A. A. Thermally-dried free and immobilized kefir cells as starter culture in hard-type cheese production. Bioresour Technol, 2009, 100, 3618-3624.

93. Sipsas, V., Kolokythas, G., Kourkoutas, Y., Plessas, S., Nedovic, V. A., Kanellaki, M. Comparative study of batch and continuous Multi-Stage Fixed-Bed Tower (MFBT) bioreactor during wine-making using freeze-dried immobilized cells. J Food Eng, 2009, 90, 495-503.

94. Dimitrellou, D., Tsaousi, K., Kourkoutas, Y., Panas, P., Kanellaki, M., Koutinas, A.A. Fermentation efficiency of thermally-dried immobilized kefir on casein as starter culture. Process Biochem, 2008, 43, 1323-1329.

95. Papavasiliou, G., Kourkoutas, Y., Rapti, A., Sipsas, V., Koutinas, A. A., Soupioni, M. Production of freeze-dried kefir culture using whey. Int Dairy J, 2008, 13, 247-254.

96. Plessas, S., Koliopoulos, D., Kourkoutas, Y., Psarianos, C., Alexopoulos, A., Marchant, R., Banat, I. M., Koutinas, A.A. Upgrading of discarded oranges through fermentation using kefir in food industry. Food Chem, 2008, 106, 40-49.

97. Kopsahelis, N., Panas, P., Kourkoutas, Y., Koutinas, A. A. Evaluation of thermally-dried immobilized cells of Lactobacillus delbrueckii subsp. bulgaricus on apple pieces as a potent starter culture. J Agric Food Chem, 2007, 55, 9829-9836.

98. Dimitrellou, D., Kourkoutas, Y., Banat, I. M., Marchant, R., Koutinas, A. A. Whey cheese production using freeze-dried kefir co-culture as a starter. J Appl Microbiol, 2007, 103, 1170-1183.

99. Kourkoutas, Y., Sipsas, V., Papavasiliou, G., Koutinas, A. A. An economic evaluation of freeze-dried kefir starter culture production using whey. J Dairy Sci, 2007, 90, 2175-2180.

100. Kourkoutas, Y., Kanellaki, M., Koutinas, A. A. Apple pieces as immobilization support of various microorganisms. LWT-Food Sci Technol, 2006, 39, 980-986.

101. Kourkoutas, Y., Kandylis, P., Panas, P., Dooley, J. S. G, Nigam, P., Koutinas, A. A. Evaluation of freeze-dried kefir co-culture as starter in Greek Feta-type cheese production. Appl Environ Microbiol, 2006, 72, 6124-6135.

102. Kourkoutas, Y., Bosnea, L., Taboukos, S., Baras, C., Lambrou, D., Kanellaki, M. Probiotic cheese production using Lactobacillus casei cells immobilized on fruit pieces. J Dairy Sci, 2006, 89, 1431-1451.

103. Kourkoutas, Y., Kanellaki, M., Koutinas, A. A., Tzia, C. Effect of storage of immobilized cells at ambient temperature on volatiles during wine-making. J Food Eng, 2006, 74, 217-223.

104. Tsakiris, A., Kourkoutas, Y., Koutinas, A. A., Psarianos, C., Kanellaki, M. Wine produced by immobilized cells on dried raisin berries in sensory evaluation comparison with commercial products. J Sci Food Agric, 2006, 86, 539-543.

105. Plessas, S., Kourkoutas, Y., Psarianos, C., Kanellaki, M., Koutinas, A. A. Continuous baker’s yeast production using orange peel as promoting support in the bioreactor. J Sci Food Agric, 2006, 86, 407-414.

106. Kourkoutas, Y., Kanellaki, M., Koutinas, A. A., Tzia, C. Effect of fermentation conditions and immobilization supports on the wine-making. J Food Eng, 2005, 69, 115-123.

107. Kourkoutas, Y., Xolias, V., Kallis, M., Bezirtzoglou, E., Kanellaki, M. Lactobacillus casei immobilization on fruit pieces for probiotic additive, fermented milk and lactic acid production. Process Biochem, 2005, 40, 411-416.

108. Mallios, P., Kourkoutas, Y., Iconomopoulou, M., Koutinas, A. A., Psarianos, C., Marchant, R., Banat, I.M. Low temperature wine-making using yeast immobilized on pear pieces. J Sci Food Agric, 2004, 84, 1615-1623.

109. Kourkoutas, Y., Becatorou, A., Banat, I. M., Marchant, R., Koutinas, A. A. Immobilization technologies and support materials suitable in alcoholic beverages production: a review. Food Microbiol, 2004, 21, 377-397.

110. Kourkoutas, Y., McErlean, C., Kanellaki, M., Hack, C.J., Marchant, R., Banat, I. M., Koutinas, A. A. High temperature wine-making using the thermophilic yeast strain Kluyveromyces marxianus IMB3. Appl Biochem Biotech, 2004, 112, 25-36.

111. Rahman, K. S. M., Thahira-Rahman, J., Kourkoutas, Y., Petsas, I., Banat, I. M. Enhanced bioremediation of n-alkane petroleum sludge using bacterial consortium amended with rhamnolipid and micro-nutrients. Bioresour Technol, 2003, 90, 159-168.

112. Kourkoutas, Y., Douma, M., Koutinas, A. A., Kanellaki, M., Banat, I. M., Marchant, R. Continuous wine-making fermentation using quince immobilized yeast at room and low temperatures. Process Biochem, 2003, 39, 143-148.

113. Elezi, O., Kourkoutas, Y., Koutinas, A. A., Kanellaki, M., Bezirtzoglou, E., Barnett, Y. A., Nigam, P. Food additive lactic acid production by immobilized cells of Lactobacillus brevis on delignified cellulosic material. J Agric Food Chem, 2003, 51, 5285-5289.

114. Kourkoutas, Y., Komaitis, M., Koutinas, A. A., Kaliafas, A., Kanellaki, M., Marchant, R., Banat, I.M. Wine production using yeast immobilized on quince biocatalyst at temperatures between 30 and 0^oC. Food Chem, 2003, 82, 353-360.

115. Kourkoutas, Y., Kanellaki, M., Koutinas, A. A., Banat, I. M., Marchant, R. Storage of immobilized yeast cells for use in wine-making at ambient temperature. J Agric Food Chem, 2003, 51, 654-658.

116. Kourkoutas, Y., Psarianos, C., Koutinas, A. A., Kanellaki, M., Banat, I. M., Marchant, R. Continuous whey fermentation using kefir yeast immobilized on delignified cellulosic material. J Agric Food Chem, 2002, 50, 2543-2547.

117. Kourkoutas, Y., Koutinas, A. A., Kanellaki, M., Banat, I. M., Marchant, R. Continuous wine fermentation using a psychrophilic yeast immobilized on apple cuts at different temperatures. Food Microbiol, 2002, 19, 127-134.

118. Kourkoutas, Y., Dimitropoulou, S., Kanellaki, M., Marchant, R., Nigam, P., Banat, I. M., Koutinas, A. A. High-temperature alcoholic fermentation of whey using Kluyveromyces marxianus IMB3 yeast immobilized on delignified cellulosic material. Bioresour Technol, 2002, 82, 177-181.

119. Kourkoutas, Y., Komaitis, M., Koutinas, A. A., Kanellaki, M. Wine production using yeast immobilized on apple pieces at low and room temperatures. J Agric Food Chem, 2001, 49, 1417-1425.