| Unraveling the microbiota of natural black cv. Kalamata fermented olives through 16S and ITS metataxonomic analysis M Kazou, A Tzamourani, EZ Panagou, E Tsakalidou Microorganisms 8 (5), 672, 2020 | 37 | 2020 |
| Malolactic fermentation—theoretical advances and practical considerations S Paramithiotis, V Stasinou, A Tzamourani, Y Kotseridis, M Dimopoulou Fermentation 8 (10), 521, 2022 | 21 | 2022 |
| Halophytes as a potential source of melanosis-inhibiting compounds. Mechanism of inhibition of a characterized polyphenol extract of purslane (Portulaca oleracea) MM Calvo, A Tzamourani, O Martínez-Alvarez Food Chemistry 355, 129649, 2021 | 17 | 2021 |
| Microbiological and physicochemical characterisation of green table olives of Halkidiki and Conservolea varieties processed by the Spanish method on industrial scale AP Tzamourani, E Di Napoli, S Paramithiotis, G Economou-Petrovits, ... International Journal of Food Science and Technology 56 (8), 3845-3857, 2021 | 14 | 2021 |
| Exploring microbial communities of Spanish-style green table olives of Conservolea and Halkidiki cultivars during modified atmosphere packaging in multi-layered pouches through … AP Tzamourani, A Kasimati, E Karagianni, E Manthou, EZ Panagou Food Microbiology 107, 104063, 2022 | 8 | 2022 |
| Developing a novel selection method for alcoholic fermentation starters by exploring wine yeast microbiota from Greece AP Tzamourani, V Taliadouros, I Paraskevopoulos, M Dimopoulou Frontiers in Microbiology 14, 1301325, 2023 | 6 | 2023 |
| Influence of Saccharomyces pastorianus and Saccharomyces bayanus Inoculation Ratio to Oenological Characteristics of Sauvignon Blanc Wine M Dimopoulou, V Troianou, C Toumpeki, D Lola, E Goulioti, ... Applied Sciences 13 (6), 3393, 2023 | 4 | 2023 |
| Effect of packaging on microbial survival and physicochemical characteristics of non-thermally preserved green Spanish-style olives A Tzamourani, G Economou-Petrovits, S Panagiotidis, GJ Nychas, ... Proceedings 70 (1), 61, 2020 | 4 | 2020 |
| New Insights into the Production of Assyrtiko Wines from the Volcanic Terroir of Santorini Island Using Lachancea thermotolerans A Tzamourani, S Paramithiotis, M Favier, J Coulon, V Moine, ... Microorganisms 12 (4), 786, 2024 | 2 | 2024 |
| Effect of Non-Saccharomyces Species Monocultures on Alcoholic Fermentation Behavior and Aromatic Profile of Assyrtiko Wine A Tzamourani, A Evangelou, G Ntourtoglou, G Lytra, I Paraskevopoulos, ... Applied Sciences 14 (4), 1522, 2024 | 2 | 2024 |
| Inoculated fermentation of cv. Conservolea natural black olives with multifunctional starter cultures in reduced-sodium brines A Tzamourani, G Kalogri, M Kavvatha, A Kochila, E Manthou, Y Liu, ... International Journal of Food Science and Technology 59 (6), 4093-4108, 2024 | 1 | 2024 |
| Evaluation of indigenous Saccharomyces cerevisiae isolates for their potential use as fermentation starters in assyrtiko wine AP Tzamourani, E Goulioti, A Evangelou, Y Kotseridis, P Arapitsas, ... Œno Macrowine 2023, Bordeaux, France, July 10-13, 2023, 203, 2023 | | 2023 |
| Malolactic Fermentation—Theoretical Advances and Practical Considerations. Fermentation 2022, 8, 521 S Paramithiotis, V Stasinou, A Tzamourani, Y Kotseridis, M Dimopoulou s Note: MDPI stays neutral with regard to jurisdictional claims in published …, 2022 | | 2022 |
| A Μetagenetic Αnalysis of Βacterial Community in Inoculated Fermentations of Conservolea Variety Black Olives with Multifunctional Starter Cultures in Reduced Salt Brines E Manthou, A Kochila, A Tzamourani, S Chaillou, GJ Nychas, E Panagou 2021 European Symposium on Food Safety, 2021 | | 2021 |
| Lactic Acid Bacteria and Yeast Species Diversity of Non-thermally Preserved Green Spanish-style Olives during Modified Atmosphere Packaging A Tzamourani, A Kasimati, GJ Nychas, E Panagou 2021 European Symposium on Food Safety, 2021 | | 2021 |
| Rapid Determination of Lactic Acid Bacteria from Fermented Green Olives Packaged in Modified Atmospheres by Means of FTIR Spectroscopy and Machine Learning E Karagianni, A Tzamourani, GJ Nychas, E Panagou 2021 European Symposium on Food Safety, 2021 | | 2021 |
| INSIGHTS INTO THE GREEK WINE YEAST MICROBIOTA; SELECTION OF NEW STRAINS FOR ENHANCED TYPICITY IN WINES UNDER HIGH CONCENTRATION OF ETHANOL D Lola, S Paramithiotis, M Dimopoulou, A Tzamourani, E Goulioti, ... | | |
