Panagiotis Kandylis

Department of Food Science and Technology

H指数:32

被引数:2,689

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Effect of Dairy-Plant Protein Combinations on Functional Properties, Microstructure, Nutritional, and Sensory Quality of Hybrid Dairy Products

乳-植物蛋白组合对混合乳制品的功能特性、微观结构、营养和感官品质的影响

Food and Bioprocess Technology

IF5.8

2026-09-020

OAAI

Upcycling Grape Pomace for Sustainable Winemaking: A Bioresource for Malolactic Fermentation and Fining

葡萄籽渣的高值化利用：用于苹果酸-乳酸发酵和澄清的生物资源

Waste and Biomass Valorization

IF2.8

2026-04-040

OAAI

Effect of apple fiber enrichment on the structural and functional attributes of stirred yogurt

苹果纤维强化对搅拌型酸奶结构和功能特性的影响

International Dairy Journal

IF3.4

2026-04-030

OAAI

Acidification Kinetics, Culture Viability, Physicochemical and Antioxidant Characteristics of Yogurt Fortified with Apple Pulp

酸化动力学、培养物存活率、强化苹果果肉的酸奶的物理化学及抗氧化特性

fermentation

IF0

2025-08-140

Sustainable Wine Fining: Evaluating Grape Pomace as a Natural Alternative to Commercial Agents

可持续葡萄酒精制：评估葡萄渣作为商业制剂的自然替代品

BEVERAGES

IF2.7

2025-02-240

Valorization of the solid fraction of wine lees through optimized accelerated autolysis: Effect of temperature, pH and solid concentration on free-amino acid concentration

SUSTAINABLE CHEMISTRY AND PHARMACY

IF5.8

2024-12-011

PRE

Sustainable Exploitation of Wine Lees as Yeast Extract Supplement for Application in Food Industry and Its Effect on the Growth and Fermentative Ability of Lactiplantibacillus plantarum and Saccharomyces cerevisiae

SUSTAINABILITY

IF3.3

2024-09-280

Grape pomace, an undervalued by-product: industrial reutilization within a circular economy vision

葡萄渣，一种被低估的副产品: 循环经济视野下的工业再利用

REVIEWS IN ENVIRONMENTAL SCIENCE AND BIO-TECHNOLOGY

IF10.6

2023-07-1013

PRE

Ethanol from cellulose and cellobiose of woody-substrates in a single stage of 3-combined-bioprocesses employing a non-GM yeast cell-factory

BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY

IF3.8

2023-07-010

OAAI

Editorial: Wine Microbiology: Current Trends and Approaches

社论: 葡萄酒微生物学: 当前趋势和方法

FRONTIERS IN MICROBIOLOGY

IF4.5

2022-03-290

OAAI

Effect of cellulose crystallinity modification by starch gel treatment for improvement in ethanol fermentation rate by non-GM yeast cell factories

BIOPROCESS AND BIOSYSTEMS ENGINEERING

IF3.6

2022-02-211

PRE

Recent applications of grapes and their derivatives in dairy products

TRENDS IN FOOD SCIENCE & TECHNOLOGY

IF15.4

2021-08-0138

PREAI

Effect of Immobilization Support and Fermentation Temperature on Beer and Fermented Milk Aroma Profiles

BEVERAGES

IF2.7

2021-07-057

OAAI

Impact of Sugar Type Addition and Fermentation Temperature on Pomegranate Alcoholic Beverage Production and Characteristics

ANTIOXIDANTS

IF6.6

2021-06-017

OAAI

Corinthian currants finishing side-stream: Chemical characterization, volatilome, and valorisation through wine and baker's yeast production-technoeconomic evaluation

FOOD CHEMISTRY

IF9.8

2021-04-0115

PREAI

Chemical preservative delivery in meat using edible vegetable tubular cellulose

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2021-04-016

OAAI

Winemaking using immobilized kefir cells on natural zeolites

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2020-11-014

PREAI

Evaluation of Yeast Strains for Pomegranate Alcoholic Beverage Production: Effect on Physicochemical Characteristics, Antioxidant Activity, and Aroma Compounds

用于石榴酒精饮料生产的酵母菌株的评估: 对理化特性，抗氧化活性和香气化合物的影响

MICROORGANISMS

IF4.2

2020-10-1419

OAAI

Encapsulation of Lactobacillus casei ATCC 393 in alginate capsules for probiotic fermented milk production

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2019-12-0173

PREAI

Effect of Milk Type on the Microbiological, Physicochemical and Sensory Characteristics of Probiotic Fermented Milk

MICROORGANISMS

IF4.2

2019-08-2127

OAAI

Panagiotis Kandylis

个人简介

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