Δημοσιεύσεις

Των τελευταίων 5 ετών

  1. Continuous Wine Making by γ -Alumina-Supported Biocatalyst . P.Loukatos, M.Kiaris, I.Ligas G.Bourgos,M.Kanellaki, M.Komaitis, and A.A.Koutinas Applied Biochemistry and Biotechnology 89 , 1-13 (2000).
  2. Effect of aqueous extracts of some plants of Lamiaceae family on the growth of Yarrowia lipolytica. S.M.Karanika, M.Komaitis and G.Aggelis, Int.J.Food Microbiol., 64, (1-2) 175-181 (2001)
  3. Lipid and gamma linoleic acid accumulation in strains of Zygomycetes growing on glucose A.Kavadia, M.Komaitis, I.Chevalot, F.Blanchard, I.Marc and G.Aggelis. Journal of the American Oil Chemist΄ s Society, 78(4), (341-46) 2001.
  4. Wine production using yeast immobilized on apple pieces at low and room temperatures. Y.Kourkoutas, M.Komaitis, A.A.Koutinas and M.Kanellaki. Journal of Agricultural and Food Chemistry, 49(3), 1417-25 (2001).
  5. Kinetic profile of the cellular lipid composition in an oleaginous Yarrowia lipolytica capable to produce a cocoa butter substitute from industrial fats. S,Papanicolaou, I.Chevalot, M.Komaitis, G.Aggelis and I.Marc. Antonievan Leeuvenhock, 80, 215-24 (2001).
  6. Production of -linolenic acid by Cunninghammella echinulata cultivated on glucose and orange peel. H.Gema, A.Kavadia, D.Dimou, V.Tsagou, M.Komaitis, G.Aggelis. Appl.Microbiol. Biotechnol. 58, 303-7 (2002).
  7. Single cell oil production by Yarrowia lipolytica growing on an industrial derivative of animal fat in batch cultures. S.Papanikolaou,L.Chevalot,M.Komaitis,I.Marc,G.Aggelis. Appl.Microbiol Biotechnol 58, 308-12 (2002).
  8. Grape skins as a natural support for for yeast immobilization. A.Mallouchos, P.Reppa,G.Aggelis,M.Kanellaki, A.A.Koutinas and M.Komaitis. Biotechnology Letters 24: 1331-1335 (2002).
  9. Investigation of volatiles evolution during the alcoholic fermentation of grape must using free and immobilized cells with the help of solid phase microextraction (SPME) Headspace sampling. A.Mallouchos,M.Komaitis, A.Koutinas and M.Kanellaki. J.Agr. Food Chem. 50 , 3840-48 (2002).
  10. Low temperature brewing using yeast immobilized on dried figs. A,Bekatorou, A.Sarellas, N.G.Ternan, A.Malloushos, M.Komaitis, A.A.Koutinas and M.Kanellaki. J .Agr. Food Chem.,50 (25) 7249-57 (2002).
  11. Mycelial fatty acid composition of Pleurotus spp. And its applicationin the intrageneric differentiation. D.M.Dimou,A.Georgala, M.Komaitis and G.Aggelis. Mycol.Res. 106(8), 925-929 (2002)
  12. Wine fermentations by immobilized and free cells at different temperatures. Effect of immobolization and temperature on volatile by products.A.Mallouchos, M.Komaitis, A.Koutinas M.Kanellaki. Food Chemistry 80 , 109-13, (2003). \
  13. Volatile compounds of wines produced by cells immobilized on grape skins. A.Mallouchos, P.Skandamis, P.Loucatos, M.Komaitis, A.Koutinas and M.Kanallaki. J . Agr . Food Chem ., 51 (10), 3080-3086 ( 2003)
  14. Ε ffectiveness of determinations of fatty acids and triclycerides for the detection of adulteration of olive oils with vegetable oils. E. Christopoulou, M. Lazaraki, M. Komaitis and K. Kaselimis. Food Chemistry, Vol. 84, Issue 3, (463-474), 2004
  15. Single cell oil (SCO) production by Mortierella isabellina grown on high-sugar content media. Seraphim Papanikolaou, Michael Komaitis, George Aggelis. Bioresource Technology, 95, 287-91 (2004)
  16. High performance Liquid Chromatography analysis of phenolic substances in Greek wines. Charalambos Proestos, Athanasios Bakogiannis, Costas Psarianos. Food Control, 16 ,319-23 (2004) .
  17. Effect of iron, ascorbate, meat and casein on the antioxidant capacity of green tea under conditions of in vitro digestion. Alexandropoulou, Ι ., Komaitis, Μ . and Kapsokefalou, Μ . Food Chemistry, In press
  18. Antioxidant activity of organic extracts from aqueous infusions of sage. Matsingou, T.C., Petrakis, Ν ., Kapsokefalou, M., and Salifoglou, A. 2003. Journal of Agricultural and Food Science. 51: 6696-6701.
  19. Aqueous infusions of Mediterranean herbs exhibit antioxidant activity toward iron promoted oxidation of phospholipids, linoleic acid and deoxyribose. Matsingou, T.C., Kapsokefalou, M., and Salifoglou, A. 2001. Free Radical Research 35(5):593-605.
  20. Iron loading and intravenous ascorbic acid promote lipid peroxidation in whole sreum in guinea pigs. Kapsokefalou, M., and Miller, D.D. 2001. British Journal of Nutrition. 85:681-687.
  21. In vitro antioxidant activity of black tea and mediterranean herb infusions toward iron under simulated gastrointestinal conditions. Matsingou, T.C., Kapsokefalou, M., and Salifoglou, A. 2000. Journal of Food Science 65(6):1060-1065.
  22. Antioxidant effects of herbs in Crete . Lionis, C., Faresjo, A., Skoula, M., Kapsokefalou, M., and Faresjo, T. 1998. The Lancet 352:1987-88.