| Antimicrobial activity of essential oils of cultivated oregano (Origanum vulgare), sage (Salvia officinalis), and thyme (Thymus vulgaris) against clinical isolates of … M Fournomiti, A Kimbaris, I Mantzourani, S Plessas, I Theodoridou, ... Microbial ecology in health and disease 26 (1), 23289, 2015 | 220 | 2015 |
| Isolation, characterization and evaluation of the probiotic potential of a novel Lactobacillus strain isolated from Feta-type cheese S Plessas, C Nouska, A Karapetsas, S Kazakos, A Alexopoulos, ... Food Chemistry 226, 102-108, 2017 | 158 | 2017 |
| Evaluation of ozone efficacy on the reduction of microbial population of fresh cut lettuce (Lactuca sativa) and green bell pepper (Capsicum annuum) A Alexopoulos, S Plessas, S Ceciu, V Lazar, I Mantzourani, C Voidarou, ... Food control 30 (2), 491-496, 2013 | 150 | 2013 |
| Antibacterial activity of different honeys against pathogenic bacteria C Voidarou, A Alexopoulos, S Plessas, A Karapanou, I Mantzourani, ... Anaerobe 17 (6), 375-379, 2011 | 147 | 2011 |
| 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 | 132 | 2018 |
| Application of novel starter cultures for sourdough bread production S Plessas, A Alexopoulos, I Mantzourani, A Koutinas, C Voidarou, ... Anaerobe 17 (6), 486-489, 2011 | 101 | 2011 |
| Microbiological exploration of different types of kefir grains S Plessas, C Nouska, I Mantzourani, Y Kourkoutas, A Alexopoulos, ... Fermentation 3 (1), 1, 2016 | 96 | 2016 |
| Examination of freshness degradation of sourdough bread made with kefir through monitoring the aroma volatile composition during storage S Plessas, A Alexopoulos, A Bekatorou, I Mantzourani, AA Koutinas, ... Food Chemistry 124 (2), 627-633, 2011 | 89 | 2011 |
| 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 | 88 | 2018 |
| 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 | 83 | 2019 |
| 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 | 81 | 2020 |
| Antibacterial activities of essential oils from eight Greek aromatic plants against clinical isolates of Staphylococcus aureus A Alexopoulos, AC Kimbaris, S Plessas, I Mantzourani, I Theodoridou, ... Anaerobe 17 (6), 399-402, 2011 | 80 | 2011 |
| Effect of a novel Lactobacillus paracasei starter on sourdough bread quality I Mantzourani, S Plessas, M Odatzidou, A Alexopoulos, A Galanis, ... Food chemistry 271, 259-265, 2019 | 78 | 2019 |
| Experimental effect of ozone upon the microbial flora of commercially produced dairy fermented products A Alexopoulos, S Plessas, Y Kourkoutas, C Stefanis, S Vavias, ... International journal of food microbiology 246, 5-11, 2017 | 60 | 2017 |
| 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 | 49 | 2021 |
| Study of kefir grains application in sourdough bread regarding rope spoilage caused by Bacillus spp. I Mantzourani, S Plessas, G Saxami, A Alexopoulos, A Galanis, ... Food Chemistry 143, 17-21, 2014 | 44 | 2014 |
| 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 | 41 | 2019 |
| Production of low-alcohol fruit beverages through fermentation of pomegranate and orange juices with kefir grains S Kazakos, I Mantzourani, C Nouska, A Alexopoulos, E Bezirtzoglou, ... Current Research in Nutrition and Food Science Journal 4 (1), 19-26, 2016 | 39 | 2016 |
| Evaluation of Pediococcus pentosaceus SP2 as Starter Culture on Sourdough Bread Making S Plessas, I Mantzourani, A Bekatorou Foods 9 (1), 77, 2020 | 35 | 2020 |
| Production of a Potentially Synbiotic Pomegranate Beverage by Fermentation with Lactobacillus plantarum ATCC 14917 Adsorbed on a Prebiotic Carrier I Mantzourani, A Terpou, A Alexopoulos, A Kimbaris, E Bezirtzoglou, ... Applied biochemistry and biotechnology 188, 1096-1107, 2019 | 30 | 2019 |