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43篇 您的检索式：作者名="Bekatorou"

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	题名	作者	年代	出处	被引量
1	Use of Saccha- romyces cerevisiae cells immobilized on orange peel as biocatalyst for alcoholic fermentation显示文摘	PLESSAS S BEKATOROU A KOUTINAS A A	2007	Bioresonm Technology2007，98，4：	1
2	Kefir-yeast technology: Industrial scale-up of alcoholic fermentation of whey, promoted by raisin extracts, using kefir-yeast granular biomass显示文摘	Koutinas A A Athanasiadis I Bekatorou A	2007	Enzyme and Microbial Technology2007，41，5：	1
3	Immobilization technologies and support materials suitable in alcohol beverages production: A review显示文摘	Kourkoutas Y Bekatorou A Banat IM eta 1	2004	Food Microbiology2004，21，：	1
4	Examination of freshness degradation of sourdough bread made with kefirthrough monitoring the aroma volatile composition during storage显示文摘	Plessas S Alexopoulos A Bekatorou A	2011	Food Chemistry2011，124，2：	1
5	Immobilization technologies and support materials suitable in alcohol beverages production:a review显示文摘	Kourkoutas Y Bekatorou A Banat I M	2004	Food Microbiology2004，21，：	1
6	Freeze-dried Saccharomyces Cerevisiae Cells Immobilized on Gluten Pellets for Glucose Fermentation 显示文摘	Bekatorou A Koutinas A A Kaliafas A	2001	Process Biochem2001，36，6：	1
7	Immobilization technologies and support materials suitable in alcohol beverages production: a review 显示文摘	KOURKOUTAS Y BEKATOROU A BANAT I M	2004	Food Microbiology2004，21，4：	1
8	Production of food grade yeasts显示文摘	Bekatorou A Psarianos C Koutinas A A	2006	Food Technology and Biotechnology2006，44，3：	1
9	Solid state fermentation of food waste mixtures for single cell protein,aroma volatiles and fat production显示文摘	Aggelopoulos T Katsieris K Bekatorou A	2014	Food Chemistry2014，145，15：	1
10	Immobilization technologies and support materials suitable in alcohol beverages production:A review显示文摘	KOURKOUTAS Y BEKATOROU A BANATI M	2004	Food Microbiology2004，21，4：	1
11	Produc- tion of food grade yeasts显示文摘	BEKATOROU A PSARIANOS C KOUTINAS A A	2006	Food Technology and Biotechnolo- gy2006，44，3：	1
12	Immobilization technologies and support materials suitable In alcohol beverages production: a review显示文摘	KOURKOUTAS Y BEKATOROU A BANAT I M	2004	Food Microbiology2004，，21：	1
13	Immobilization technologies and support materials suitable in alcohol beverages production:a review显示文摘	KOURKOUTAS Y BEKATOROU A BANAT I M	2004	Food Microbiol2004，21，4：	1
14	Low temperature brewing using cells immobilized on brewers spent grains 显示文摘	Kopsahelis N Kanellaki M Bekatorou A	2007	Food Chemistry2007，104，2：	1
15	Freeze- dried Saccharomyces cerevisiae cells immobilized on gluten pellets for glucose fermentation 显示文摘	A Bekatorou A A Koutinas A Kaliafas	2001	Process Biochemistry2001，36，6：	1
16	Low- temperature brewing using yeast immobilized on dried figs 显示文摘	Bekatorou A Sarellas A Ternan NG	2002	J Agrie Food Chem2002，50，25：	1
17	Evolution of aroma volatiles during storage of sourdough breads made by mixed cultures of Kluyveromyces marxianus and Lactobacillus delbrueckii ssp. bulgaricus or Lactobacillus helveticus显示文摘	S. Plessas A. Bekatorou J. Gallanagh P. Nigam A.A. Koutinas C. Psarianos	2007	Food Chemistry2007，，2：	1
18	Immobilization technologies and support materials suitable in alcohol beverages production: a review显示文摘	Y Kourkoutas A Bekatorou I M Banat	2004	Food Microbiology2004，，21：	1
19	Immobilization technologies and support materials suitable in alcohol beverages production: A review显示文摘	KOURKOUTAS Y BEKATOROU A BANAT I M	2004	Food Microbiology2004，21，4：	1
20	Immobiliza-tion technologies and support materials suitable in alcohol beverages production:a review显示文摘	Y Kourkoutas A Bekatorou I M Banat	2004	Food Microbiology2004，，21：	1

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