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ANTONIA TERPOU
ANTONIA TERPOU
Department of Agricultural Development Agri-Food and Natural Resources Management
Verified email at agro.uoa.gr - Homepage
Title
Cited by
Cited by
Year
Probiotics in food systems: Significance and emerging strategies towards improved viability and delivery of enhanced beneficial value
A Terpou, A Papadaki, IK Lappa, V Kachrimanidou, LA Bosnea, ...
Nutrients 11 (7), 1591, 2019
5652019
Progress in bacterial cellulose matrices for biotechnological applications
ML Cacicedo, MC Castro, I Servetas, L Bosnea, K Boura, P Tsafrakidou, ...
Bioresource technology 213, 172-180, 2016
2882016
Cheese whey processing: integrated biorefinery concepts and emerging food applications
IK Lappa, A Papadaki, V Kachrimanidou, A Terpou, D Koulougliotis, ...
Foods 8 (8), 347, 2019
1732019
Potential of the Probiotic Lactobacillus Plantarum ATCC 14917 Strain to Produce Functional Fermented Pomegranate Juice
I Mantzourani, S Kazakos, A Terpou, A Alexopoulos, E Bezirtzoglou, ...
Foods 8 (1), 4, 2018
1092018
Novel frozen yogurt production fortified with sea buckthorn berries and probiotics
A Terpou, A Papadaki, L Bosnea, M Kanellaki, N Kopsahelis
LWT 105, 242-249, 2019
852019
Production of a novel functional fruit beverage consisting of cornelian cherry juice and probiotic bacteria
I Mantzourani, C Nouska, A Terpou, A Alexopoulos, E Bezirtzoglou, ...
Antioxidants 7 (11), 163, 2018
742018
Enhanced probiotic viability and aromatic profile of yogurts produced using wheat bran (Triticum aestivum) as cell immobilization carrier
A Terpou, A Bekatorou, M Kanellaki, AA Koutinas, P Nigam
Process Biochemistry 55, 1-10, 2017
722017
Functional pomegranate beverage production by fermentation with a novel synbiotic L. paracasei biocatalyst
I Mantzourani, A Terpou, A Bekatorou, A Mallouchos, A Alexopoulos, ...
Food chemistry 308, 125658, 2020
702020
Assessment of the probiotic potential of lactic acid bacteria isolated from kefir grains: Evaluation of adhesion and antiproliferative properties in in vitro experimental systems
I Mantzourani, P Chondrou, C Bontsidis, K Karolidou, A Terpou, ...
Annals of Microbiology 69, 751-763, 2019
612019
Novel cheese production by incorporation of sea buckthorn berries (Hippophae rhamnoides L.) supported probiotic cells
A Terpou, AI Gialleli, L Bosnea, M Kanellaki, AA Koutinas, GR Castro
LWT-Food science and Technology 79, 616-624, 2017
572017
Production of a novel probiotic yogurt by incorporation of L. casei enriched fresh apple pieces, dried raisins and wheat grains
LA Bosnea, N Kopsahelis, V Kokkali, A Terpou, M Kanellaki
Food and Bioproducts Processing 102, 62-71, 2017
562017
Kefir as a functional beverage gaining momentum towards its health promoting attributes
V Ganatsios, P Nigam, S Plessas, A Terpou
Beverages 7 (3), 48, 2021
552021
Sour milk production by wheat bran supported probiotic biocatalyst as starter culture
A Terpou, AI Gialleli, A Bekatorou, D Dimitrellou, V Ganatsios, E Barouni, ...
Food and Bioproducts Processing 101, 184-192, 2017
532017
Entrapment of Lactobacillus casei ATCC393 in the viscus matrix of Pistacia terebinthus resin for functional myzithra cheese manufacture
V Schoina, A Terpou, L Bosnea, M Kanellaki, PS Nigam
LWT 89, 441-448, 2018
422018
Evaluation of Chios mastic gum as antimicrobial agent and matrix forming material targeting probiotic cell encapsulation for functional fermented milk production
A Terpou, PS Nigam, L Bosnea, M Kanellaki
LWT 97, 109-116, 2018
372018
Growth Capacity of a Novel Potential Probiotic Lactobacillus paracasei K5 Strain Incorporated in Industrial White Brined Cheese as an Adjunct Culture
A Terpou, L Bosnea, M Kanellaki, S Plessas, A Bekatorou, E Bezirtzoglou, ...
Journal of food science 83 (3), 723-731, 2018
372018
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
C Bontsidis, A Mallouchos, A Terpou, A Nikolaou, G Batra, I Mantzourani, ...
Foods 10 (4), 768, 2021
342021
Production of a potentially synbiotic fermented Cornelian cherry (Cornus mas L.) beverage using Lactobacillus paracasei K5 immobilized on wheat bran
I Mantzourani, A Terpou, A Alexopoulos, E Bezirtzoglou, A Bekatorou, ...
Biocatalysis and agricultural biotechnology 17, 347-351, 2019
332019
Wheat bran as prebiotic cell immobilisation carrier for industrial functional Feta-type cheese making: Chemical, microbial and sensory evaluation
A Terpou, A Bekatorou, L Bosnea, M Kanellaki, V Ganatsios, AA Koutinas
Biocatalysis and agricultural biotechnology 13, 75-83, 2018
332018
Enhanced Aromatic Profile and Functionality of Cheese Whey Beverages by Incorporation of Probiotic Cells Immobilized on Pistacia terebinthus Resin
V Schoina, A Terpou, A Papadaki, L Bosnea, N Kopsahelis, M Kanellaki
Foods 9 (1), 13, 2019
292019
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