1. Effect of a novel Lactobacillus paracasei starter on sourdough bread quality. (15th January 2019) Authors: Mantzourani, Ioanna; Plessas, Stavros; Odatzidou, Maria; Alexopoulos, Athanasios; Galanis, Alex; Bezirtzoglou, Eugenia; Bekatorou, Argyro Journal: Food chemistry Issue: Volume 271(2019) Page Start: 259 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Functional pomegranate beverage production by fermentation with a novel synbiotic L. paracasei biocatalyst. (5th March 2020) Authors: Mantzourani, Ioanna; Terpou, Antonia; Bekatorou, Argyro; Mallouchos, Athanasios; Alexopoulos, Athanasios; Kimbaris, Athanasios; Bezirtzoglou, Eugenia; Koutinas, Athanasios A.; Plessas, Stavros Journal: Food chemistry Issue: Volume 308(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Isolation, characterization and evaluation of the probiotic potential of a novel Lactobacillus strain isolated from Feta-type cheese. (1st July 2017) Authors: Plessas, Stavros; Nouska, Chrysanthi; Karapetsas, Athanasios; Kazakos, Stavros; Alexopoulos, Athanasios; Mantzourani, Ioanna; Chondrou, Pelagia; Fournomiti, Maria; Galanis, Alex; Bezirtzoglou, Eugenia Journal: Food chemistry Issue: Volume 226(2017) Page Start: 102 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗