1.Potential of the Probiotic Lactobacillus Plantarum ATCC 14917 Strain to Produce Functional Fermented Pomegranate Juice

作　　者：Ioanna Mantzourani ;Ioanna Mantzourani ;Stavros Kazakos 等

出　　处：Foods. 2019 ;8(1):4.doi:10.3390/foods8010004

出版社：MDPI Publishing

文章 ID：224100628

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2.Upgrading Brewer's Spent Grains by Treatment With Aspergillus Species

作　　者：Argyro Bekatorou ;Yiannis Bountas ;Ibrahim M. Banat 等

出　　处：Chemical Industry and Chemical Engineering Quarterly. 2007 ;13(02):72-78.

出版社：Association of the Chemical Engineers

文章 ID：47057305

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3.Evaluation of Pediococcus pentosaceus SP2 as Starter Culture on Sourdough Bread Making

作　　者：Stavros Plessas ;Ioanna Mantzourani ;Argyro Bekatorou

出　　处：Foods. 2020 ;9(1).doi:10.3390/foods9010077

出版社：MDPI Publishing

文章 ID：242011417

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4.Bacterial Cellulose Production Using the Corinthian Currant Finishing Side-Stream and Cheese Whey: Process Optimization and Textural Characterization

作　　者：Argyro Bekatorou ;Iris Plioni ;Konstantina Sparou 等

出　　处：Foods. 2019 ;8(6):1-14.doi:10.3390/foods8060193

出版社：MDPI Publishing

文章 ID：233892663

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5.Health Promoting Properties of Cereal Vinegars

作　　者：Panagiotis Kandylis ;Argyro Bekatorou ;Dimitra Dimitrellou 等

出　　处：Foods. 2021 ;10(2):1-30.doi:10.3390/foods10020344

出版社：MDPI Publishing

文章 ID：259000786

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6.Vinegar Production from Corinthian Currants Finishing Side-Stream: Development and Comparison of Methods Based on Immobilized Acetic Acid Bacteria

作　　者：Iris Plioni ;Argyro Bekatorou ;Antonia Terpou 等

出　　处：Foods. 2021 ;10(12).doi:10.3390/foods10123133

出版社：MDPI Publishing

文章 ID：1036458446

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7.Nutritional Components of Millet Porridge Cooked by Different Electric Cookers Based on Principal Component and Cluster Analyses

作　　者：Jiali Zhang ;Pengliang Li ;Junli Liu 等

出　　处：Foods. 2022 ;11(18).doi:10.3390/foods11182823

出版社：MDPI Publishing

文章 ID：1039391592

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