P. Kotzekidou - Publications, H-index & Citations

P. Kotzekidou

aristotle university of thessaloniki

29H指数

62论文数

2.7K被引数

收录论文 24

发表时间

From food industry wastes to second generation bioethanol: a review

REVIEWS IN ENVIRONMENTAL SCIENCE AND BIO-TECHNOLOGY

IF10.6

2022-01-24

PREAI

Roukas, Triantafyllos; Kotzekidou, Parthena

Rotary biofilm reactor: A new tool for long-term bioethanol production from non-sterilized beet molasses by Saccharomyces cerevisiae in repeated-batch fermentation

JOURNAL OF CLEANER PRODUCTION

IF10

2020-06-01

PREAI

Roukas, Triantafyllos; Kotzekidou, Parthena

Effect of starter cultures on fermentation of naturally and alkali-treated cv. Conservolea green olives

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2018-03-01

PREAI

Chranioti, Charikleia; Kotzekidou, Parthena; Gerasopoulos, Dimitrios

Carotene production from waste cooking oil by Blakeslea trispora in a bubble column reactor: The role of oxidative stress

ENGINEERING IN LIFE SCIENCES

IF3

2017-03-20

OAAI

Nanou, Konstantina; Roukas, Triantafyllos; Papadakis, Emmanuel; Kotzekidou, Parthena

Fermentation of table olives by oleuropeinolytic starter culture in reduced salt brines and inactivation of Escherichia coli O157:H7 and Listeria monocytogenes 通过减少盐分的盐水中的橄榄分解发酵剂发酵食用橄榄，并灭活大肠杆菌O157:H7和单核细胞增生性李斯特菌

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

IF5.2

2015-09-01

PREAI

Tataridou, M.; Kotzekidou, P.

From Cheese Whey to Carotenes by Blakeslea trispora in a Bubble Column Reactor

APPLIED BIOCHEMISTRY AND BIOTECHNOLOGY

IF3.3

2014-09-24

PREAI

Roukas, Triantafyllos; Varzakakou, Maria; Kotzekidou, Parthena

Inhibition of Listeria monocytogenes and Escherichia coli O157:H7 in liquid broth medium and during processing of fermented sausage using autochthonous starter cultures

MEAT SCIENCE

IF6.1

2013-11-01

PREAI

Pragalaki, T.; Bloukas, J. G.; Kotzekidou, P.

Optimization of extracellular lipase production by Debaryomyces hansenii isolates from dry-salted olives using response surface methodology

FOOD AND BIOPRODUCTS PROCESSING

IF3.4

2013-10-01

PREAI

Papagora, Christina; Roukas, Triantafyllos; Kotzekidou, Parthena

Effect of selected autochthonous starter cultures on processing and quality characteristics of Greek fermented sausages

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2011-01-01

103

OAAI

Baka, A. M.; Papavergou, E. J.; Pragalaki, T.; Bloukas, J. G.; Kotzekidou, P.

Application of Response Surface Methodology to Improve Carotene Production from Synthetic Medium by Blakeslea trispora in Submerged Fermentation

FOOD AND BIOPROCESS TECHNOLOGY

IF5.8

2010-07-17

PREAI

Filotheou, Andreas; Nanou, Konstadina; Papaioannou, Emmanuel; Roukas, Triantafyllos; Kotzekidou, Parthena; Liakopoulou-Kyriakides, Maria

A new medium for spore production of Blakeslea trispora using response surface methodology

WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY

IF4.2

2010-06-03

PREAI

Roukas, Triantafyllos; Niavi, Panagiota; Kotzekidou, Parthena

Effect of the ratio of (+) and (-) mating type of Blakeslea trispora on carotene production from cheese whey in submerged fermentation

WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY

IF4.2

2010-03-30

PREAI

Varzakakou, Maria; Roukas, Triantafyllos; Kotzekidou, Parthena

Antimicrobial activity of some plant extracts and essential oils against foodborne pathogens in vitro and on the fate of inoculated pathogens in chocolate

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2008-01-01

145

PREAI

Kotzekidou, P.; Giannakidis, P.; Boulamatsis, A.

Role of hydrolytic enzymes and oxidative stress in autolysis and morphology of Blakeslea trispora during β-carotene production in submerged fermentation

APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

IF4.3

2007-02-01

PREAI

Nanou, K.; Roukas, T.; Kotzekidou, P.

Heat resistance of Byssochlamys nivea, Byssochlamys fulva and Neosartorya fischeri isolated from canned tomato paste 从罐装番茄酱中分离出的小番茄，小番茄和小番茄的耐热性

JOURNAL OF FOOD SCIENCE

IF3.4

2006-07-20

PREAI

Kotzekidou, P

Technological characteristics of yeast strains and their potential as starter adjuncts in Greek-style black olive fermentation

WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY

IF4.2

2006-05-21

108

PREAI

Psani, M.; Kotzekidou, P.

Application of central composite design and response surface methodology to the fermentation of olive juice by Lactobacillus plantarum and Debaryomyces hansenii

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

IF5.2

2004-09-01

PREAI

Tsapatsaris, S; Kotzekidou, P

Production of β-carotene from beet molasses by Blakeslea trispora in stirred-tank and bubble column reactors -: Development of a mathematical modeling

APPLIED BIOCHEMISTRY AND BIOTECHNOLOGY

IF3.3

2004-01-01

PREAI

Goksungur, Y; Mantzouridou, F; Roukas, T; Kotzekidou, P

Characterization of lactic acid bacteria isolated from a Greek dry-fermented sausage in respect of their technological and probiotic properties 从希腊干发酵香肠中分离出的乳酸菌的技术和益生菌特性

MEAT SCIENCE

IF6.1

2003-10-01

293

PREAI

Papamanoli, E; Tzanetakis, N; Litopoulou-Tzanetaki, E; Kotzekidou, P

Effect of the aeration rate and agitation speed on β-carotene production and morphology of Blakeslea trispora in a stirred tank reactor:: mathematical modeling

BIOCHEMICAL ENGINEERING JOURNAL

IF3.8

2002-03-01

109

PREAI

Mantzouridou, F; Roukas, T; Kotzekidou, P

研究方向