Search Results - "Mallouchos, Athanasios"

Submerged Agitated Cultures of Edible Ascomycetes and Basidiomycetes Grown on Carbon-Rich Waste Streams: Mycelial Mass Production and Volatile Compound Analysis.

Authors: Sarris, Dimitris Gkatzionis, Konstantinos Philippoussis, Antonios et al.

Source: Applied Sciences (2076-3417); Feb2026, Vol. 16 Issue 3, p1615, 19p

The Influence of Substrate and Strain on Protein Quality of Pleurotus ostreatus.

Authors: Gardeli, Chrysavgi Mela, Nektaria Dedousi, Marianna et al.

Source: Applied Sciences (2076-3417); May2024, Vol. 14 Issue 10, p4040, 16p

The Effect of Terpenoid Compounds on the Formation of Advanced Glycation Endproducts (AGEs) in Model Systems.

Authors: Vlassopoulos, Antonis Mikrou, Theano Papantoni, Artemis et al.

Source: Applied Sciences (2076-3417); Jan2022, Vol. 12 Issue 2, p908, 17p

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Bioprocess development for (2R,3R)‐butanediol and acetoin production using very high polarity cane sugar and sugarcane molasses by a Bacillus amyloliquefaciens strain.

Authors: Maina, Sofia Mallouchos, Athanasios Nychas, George‐John E et al.

Source: Journal of Chemical Technology & Biotechnology. Jul2019, Vol. 94 Issue 7, p2167-2177. 11p.

Subjects: Society of Chemical Industry (Great Britain), Xylose, Sugar, Bacillus amyloliquefaciens, Sugarcane, Molasses, Bacterial metabolism, Sustainable development

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A volatilomics approach for off-line discrimination of minced beef and pork meat and their admixture using HS-SPME GC/MS in tandem with multivariate data analysis.

Authors: Pavlidis, Dimitrios E. Mallouchos, Athanasios Ercolini, Danilo et al.

Source: Meat Science. May2019, Vol. 151, p43-53. 11p.

Subjects: Pork, Multivariate analysis, Data analysis, Beef

Geographic Terms: Athens (Greece)

Production of wax esters via microbial oil synthesis from food industry waste and by-product streams.

Authors: Papadaki, Aikaterini Mallouchos, Athanasios Efthymiou, Maria-Nefeli et al.

Source: Bioresource Technology. Dec2017 Part A, Vol. 245, p274-282. 9p.

Subjects: Wax esters, Fats & oils analysis, Food industrial waste, Food industry by-products, Lipases, Oleochemicals

Sweet Wine Production from the Side-Stream of Industrial Corinthian Currant Processing: Product Quality, Antioxidant Capacity, and Volatilome.

Authors: Plioni, Iris Michalopoulou, Eleni Mallouchos, Athanasios et al.

Source: Molecules. Jul2023, Vol. 28 Issue 14, p5458. 17p.

Volatile organic compounds of microbial and non-microbial origin produced on model fish substrate un-inoculated and inoculated with gilt-head sea bream spoilage bacteria.

Authors: Parlapani, Foteini F. Mallouchos, Athanasios Haroutounian, Serkos A. et al.

Source: LWT - Food Science & Technology. May2017, Vol. 78, p54-62. 9p.

Subjects: Volatile organic compounds, Sparus aurata, Fish spoilage, Metabolites, Food storage

Production of added-value metabolites by Yarrowia lipolytica growing in olive mill wastewater-based media under aseptic and non-aseptic conditions.

Authors: Sarris, Dimitris Stoforos, Nikolaos G. Mallouchos, Athanasios et al.

Source: Engineering in Life Sciences; Jun2017, Vol. 17 Issue 6, p695-709, 15p

Conversion of biodiesel-derived glycerol into biotechnological products of industrial significance by yeast and fungal strains.

Authors: Papanikolaou, Seraphim Rontou, Maria Belka, Aikaterini et al.

Source: Engineering in Life Sciences; Mar2017, Vol. 17 Issue 3, p262-281, 20p

Ambient and low temperature winemaking by immobilized cells on brewer’s spent grains: Effect on volatile composition

Authors: Mallouchos, Athanasios Paul, Loukatos Argyro, Bekatorou et al.

Source: Food Chemistry. Oct2007, Vol. 104 Issue 3, p918-927. 10p.

Subjects: Industrial microbiology, Leavening agents, Fermentation, Biochemical engineering

Wine fermentations by immobilized and free cells at different temperatures. Effect of immobilization and temperature on volatile by-products

Authors: Mallouchos, Athanasios Komaitis, Michael Koutinas, Athanasios et al.

Source: Food Chemistry. Jan2003, Vol. 80 Issue 1, p109. 5p.

Subjects: Fermentation, Enzymes

The dynamics of the HS/SPME–GC/MS as a tool to assess the spoilage of minced beef stored under different packaging and temperature conditions.

Authors: Argyri, Anthoula A. Mallouchos, Athanasios Panagou, Efstathios Z. et al.

Source: International Journal of Food Microbiology. Jan2015, Vol. 193, p51-58. 8p.