Probiotics in Food Systems: Significance and Emerging Strategies Towards Improved Viability and Delivery of Enhanced Beneficial Value
Terpou, Antonia, Papadaki, Aikaterini, Lappa, Iliada K, Kachrimanidou, Vasiliki, Bosnea, Loulouda A, Kopsahelis, Nikolaos
Published in Nutrients (13.07.2019)
Published in Nutrients (13.07.2019)
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Genomic and Phenotypic Characterization of Mastitis-Causing Staphylococci and Probiotic Lactic Acid Bacteria Isolated from Raw Sheep’s Milk
Apostolakos, Ilias, Skarlatoudi, Theodora, Vatavali, Kornilia, Giannouli, Agathi, Bosnea, Loulouda, Mataragas, Marios
Published in International journal of molecular sciences (01.09.2023)
Published in International journal of molecular sciences (01.09.2023)
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Production of a novel probiotic yogurt by incorporation of L. casei enriched fresh apple pieces, dried raisins and wheat grains
Bosnea, Loulouda A., Kopsahelis, Nikolaos, Kokkali, Varvara, Terpou, Antonia, Kanellaki, Maria
Published in Food and bioproducts processing (01.03.2017)
Published in Food and bioproducts processing (01.03.2017)
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A Comparative Genomic and Safety Assessment of Six Lactiplantibacillus plantarum subsp. argentoratensis Strains Isolated from Spontaneously Fermented Greek Wheat Sourdoughs for Potential Biotechnological Application
Syrokou, Maria K, Paramithiotis, Spiros, Drosinos, Eleftherios H, Bosnea, Loulouda, Mataragas, Marios
Published in International journal of molecular sciences (24.02.2022)
Published in International journal of molecular sciences (24.02.2022)
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Antilisterial activity of raw sheep milk from two native Epirus breeds: Culture-dependent identification, bacteriocin gene detection and primary safety evaluation of the antagonistic LAB biota
Sioziou, Eleni, Kakouri, Athanasia, Bosnea, Loulouda, Samelis, John
Published in Current research in microbial sciences (01.01.2024)
Published in Current research in microbial sciences (01.01.2024)
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Biogenic Amine Formation in Artisan Galotyri PDO Acid-Curd Cheeses Fermented with Greek Indigenous Starter and Adjunct Lactic Acid Bacteria Strain Combinations: Effects of Cold (4 °C) Ripening and Biotic Factors Compromising Cheese Safety
Tsanasidou, Charikleia, Bosnea, Loulouda, Kakouri, Athanasia, Samelis, John
Published in Applied Microbiology (Basel) (01.03.2024)
Published in Applied Microbiology (Basel) (01.03.2024)
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Potential effects of probiotics in cheese and yogurt production: A review
Plessas, Stavros, Bosnea, Loulouda, Alexopoulos, Athanasios, Bezirtzoglou, Eugenia
Published in Engineering in life sciences (01.08.2012)
Published in Engineering in life sciences (01.08.2012)
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Whey valorisation: A complete and novel technology development for dairy industry starter culture production
Koutinas, Athanasios A., Papapostolou, Harris, Dimitrellou, Dimitra, Kopsahelis, Nikolaos, Katechaki, Eleftheria, Bekatorou, Argyro, Bosnea, Loulouda A.
Published in Bioresource technology (01.08.2009)
Published in Bioresource technology (01.08.2009)
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Conference Proceeding
Assessment of the Spoilage Microbiota and the Growth Potential of Listeria monocytogenes in Minced Free-Range Chicken Meat Stored at 4 °C in Vacuum: Comparison with the Spoilage Community of Resultant Retail Modified Atmosphere Packaged Products
Tsafrakidou, Panagiota, Sameli, Nikoletta, Kakouri, Athanasia, Bosnea, Loulouda, Samelis, John
Published in Applied Microbiology (Basel) (28.11.2023)
Published in Applied Microbiology (Basel) (28.11.2023)
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Journal Article
Enhanced Aromatic Profile and Functionality of Cheese Whey Beverages by Incorporation of Probiotic Cells Immobilized on Pistacia terebinthus Resin
Schoina, Vasiliki, Terpou, Antonia, Papadaki, Aikaterini, Bosnea, Loulouda, Kopsahelis, Nikolaos, Kanellaki, Maria
Published in Foods (22.12.2019)
Published in Foods (22.12.2019)
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Journal Article
Assessment of the Spoilage Microbiota during Refrigerated (4 °C) Vacuum-Packed Storage of Fresh Greek Anthotyros Whey Cheese without or with a Crude Enterocin A-B-P-Containing Extract
Sameli, Nikoletta, Sioziou, Eleni, Bosnea, Loulouda, Kakouri, Athanasia, Samelis, John
Published in Foods (30.11.2021)
Published in Foods (30.11.2021)
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Journal Article
Safety Evaluation, Biogenic Amine Formation, and Enzymatic Activity Profiles of Autochthonous Enterocin-Producing Greek Cheese Isolates of the Enterococcus faecium/durans Group
Tsanasidou, Charikleia, Asimakoula, Stamatia, Sameli, Nikoletta, Fanitsios, Christos, Vandera, Elpiniki, Bosnea, Loulouda, Koukkou, Anna-Irini, Samelis, John
Published in Microorganisms (Basel) (08.04.2021)
Published in Microorganisms (Basel) (08.04.2021)
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Journal Article
Pilot-Scale Production of Traditional Galotyri PDO Cheese from Boiled Ewes’ Milk Fermented with the Aid of Greek Indigenous Lactococcus lactis subsp. cremoris Starter and Lactiplantibacillus plantarum Adjunct Strains
Samelis, John, Tsanasidou, Charikleia, Bosnea, Loulouda, Ntziadima, Charikleia, Gatzias, Ilias, Kakouri, Athanasia, Pappas, Dimitrios
Published in Fermentation (Basel) (01.04.2023)
Published in Fermentation (Basel) (01.04.2023)
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Microbial Ecology of Sheep Milk, Artisanal Feta, and Kefalograviera Cheeses. Part II: Technological, Safety, and Probiotic Attributes of Lactic Acid Bacteria Isolates
Tsigkrimani, Markella, Panagiotarea, Konstantina, Paramithiotis, Spiros, Bosnea, Loulouda, Pappa, Eleni, Drosinos, Eleftherios H, Skandamis, Panagiotis N, Mataragas, Marios
Published in Foods (03.02.2022)
Published in Foods (03.02.2022)
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Journal Article
Microbial Ecology of Greek Wheat Sourdoughs, Identified by a Culture-Dependent and a Culture-Independent Approach
Syrokou, Maria K., Themeli, Christina, Paramithiotis, Spiros, Mataragas, Marios, Bosnea, Loulouda, Argyri, Anthoula A., Chorianopoulos, Nikos G., Skandamis, Panagiotis N., Drosinos, Eleftherios H.
Published in Foods (04.11.2020)
Published in Foods (04.11.2020)
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