Antonia Terpou

Publication Activity (10 Years)

Years Active: 2018-2023
Publications (10 Years): 16

Top Topics

Saccharomyces Cerevisiae

Bacillus Subtilis

Top Venues

Foods (Basel, Switzerland)

Antioxidants (Basel, Switzerland)

This page only lists publications with an associated author ORCID identifier.

Publications

Stavros Plessas, Ioanna Mantzourani, Antonia Terpou, Argyro Bekatorou
Assessment of the Physicochemical, Antioxidant, Microbial, and Sensory Attributes of Yogurt-Style Products Enriched with Probiotic-Fermented Aronia melanocarpa Berry Juice. Foods (Basel, Switzerland) 13 (1) (2023)
Stavros Plessas, Ioanna Mantzourani, Antonia Terpou, Argyro Bekatorou
Assessment of the Physicochemical, Antioxidant, Microbial, and Sensory Attributes of Yogurt-Style Products Enriched with Probiotic-Fermented Aronia melanocarpa Berry Juice. Foods (Basel, Switzerland) 13 (1) (2023)
Pelagia Lekka, Elizabeth Fragopoulou, Antonia Terpou, Marilena E Dasenaki
Exploring Human Metabolome after Wine Intake-A Review. Molecules (Basel, Switzerland) 28 (22) (2023)
Ioanna Mantzourani, Maria Daoutidou, Marilena E Dasenaki, Anastasios Nikolaou, Athanasios Alexopoulos, Antonia Terpou, Νikolaos S Τhomaidis, Stavros Plessas
Plant Extract and Essential Oil Application against Food-Borne Pathogens in Raw Pork Meat. Foods (Basel, Switzerland) 11 (6) (2022)
Christos Bontsidis, George-John E Nychas, Antonia Terpou, Anastasios Nikolaou, Georgia Batra, Ioanna Mantzourani, Athanasios Alexopoulos, Stavros Plessas
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. Foods (Basel, Switzerland) 10 (4) (2021)
Iris Plioni, Argyro Bekatorou, Antonia Terpou, George-John E Nychas, Stavros Plessas, Athanasios A Koutinas, Eleftheria Katechaki
Vinegar Production from Corinthian Currants Finishing Side-Stream: Development and Comparison of Methods Based on Immobilized Acetic Acid Bacteria. Foods (Basel, Switzerland) 10 (12) (2021)
Michalis Kallis, Konstantinos Sideris, Nikolaos Kopsahelis, Loulouda Bosnea, Yiannis Kourkoutas, Antonia Terpou, Maria Kanellaki
Pistacia terebinthus Resin as Yeast Immobilization Support for Alcoholic Fermentation. Foods (Basel, Switzerland) 8 (4) (2019)
Iliada K Lappa, Aikaterini Papadaki, Vasiliki Kachrimanidou, Antonia Terpou, Dionysios Koulougliotis, Effimia Eriotou, Nikolaos Kopsahelis
Cheese Whey Processing: Integrated Biorefinery Concepts and Emerging Food Applications. Foods (Basel, Switzerland) 8 (8) (2019)
Ioanna Mantzourani, Antonia Terpou, Athanasios Alexopoulos, Eugenia Bezirtzoglou, Stavros Plessas
Assessment of Ready-to-Use Freeze-dried Immobilized Biocatalysts as Innovative Starter Cultures in Sourdough Bread Making. Foods (Basel, Switzerland) 8 (1) (2019)
Antonia Terpou, Aikaterini Papadaki, Iliada K Lappa, Vasiliki Kachrimanidou, Loulouda A Bosnea, Nikolaos Kopsahelis
Probiotics in Food Systems: Significance and Emerging Strategies Towards Improved Viability and Delivery of Enhanced Beneficial Value. Nutrients 11 (7) (2019)
Antonia Terpou, Maria Dimopoulou, Aikaterini Belka, Stamatina Kallithraka, George-John E Nychas, Seraphim Papanikolaou
Effect of Myclobutanil Pesticide on the Physiological Behavior of Two Newly Isolated Saccharomyces cerevisiae Strains during Very-High-Gravity Alcoholic Fermentation. Microorganisms 7 (12) (2019)
Ioanna Mantzourani, Antonia Terpou, Athanasios Alexopoulos, Pelagia Chondrou, Alex Galanis, Argyro Bekatorou, Eugenia Bezirtzoglou, Athanasios A Koutinas, Stavros Plessas
Application of A Novel Potential Probiotic Lactobacillus paracasei Strain Isolated from Kefir Grains in the Production of Feta-Type Cheese. Microorganisms 6 (4) (2018)
Antonia Terpou, Ioanna Mantzourani, Alex Galanis, Maria Kanellaki, Eugenia Bezirtzoglou, Argyro Bekatorou, Athanasios A Koutinas, Stavros Plessas
Employment of L. paracasei K5 as a Novel Potentially Probiotic Freeze-Dried Starter for Feta-Type Cheese Production. Microorganisms 7 (1) (2018)
Ioanna Mantzourani, Chryssa Nouska, Antonia Terpou, Athanasios Alexopoulos, Eugenia Bezirtzoglou, Mihalis I Panayiotidis, Alexis Galanis, Stavros Plessas
Production of a Novel Functional Fruit Beverage Consisting of Cornelian Cherry Juice and Probiotic Bacteria. Antioxidants (Basel, Switzerland) 7 (11) (2018)
Antonia Terpou, Loulouda Bosnea, Maria Kanellaki, Stavros Plessas, Argyro Bekatorou, Eugenia Bezirtzoglou, Athanasios A Koutinas
Growth Capacity of a Novel Potential Probiotic Lactobacillus paracasei K5 Strain Incorporated in Industrial White Brined Cheese as an Adjunct Culture. Journal of food science 83 (3) (2018)
Ioanna Mantzourani, Stavros Kazakos, Antonia Terpou, Athanasios Alexopoulos, Eugenia Bezirtzoglou, Argyro Bekatorou, Stavros Plessas
Potential of the Probiotic Lactobacillus Plantarum ATCC 14917 Strain to Produce Functional Fermented Pomegranate Juice. Foods (Basel, Switzerland) 8 (1) (2018)