| Lactobacillus casei Exerts Anti-Proliferative Effects Accompanied by Apoptotic Cell Death and Up-Regulation of TRAIL in Colon Carcinoma Cells A Tiptiri-Kourpeti, K Spyridopoulou, V Santarmaki, G Aindelis, ... PloS one 11 (2), e0147960, 2016 | 291 | 2016 |
| Whey valorisation: A complete and novel technology development for dairy industry starter culture production AA Koutinas, H Papapostolou, D Dimitrellou, N Kopsahelis, E Katechaki, ... Bioresource Technology 100 (15), 3734-3739, 2009 | 190 | 2009 |
| Survival of spray dried microencapsulated Lactobacillus casei ATCC 393 in simulated gastrointestinal conditions and fermented milk D Dimitrellou, P Kandylis, T Petrović, S Dimitrijević-Branković, S Lević, ... LWT-Food Science and Technology 71, 169-174, 2016 | 127 | 2016 |
| Encapsulation of Lactobacillus casei ATCC 393 in alginate capsules for probiotic fermented milk production D Dimitrellou, P Kandylis, S Lević, T Petrović, S Ivanović, V Nedović, ... Lwt 116, 108501, 2019 | 94 | 2019 |
| Effect of cooling rate, freeze-drying, and storage on survival of free and immobilized Lactobacillus casei ATCC 393 D Dimitrellou, P Kandylis, Y Kourkoutas LWT-Food Science and Technology 69, 468-473, 2016 | 63 | 2016 |
| Free and immobilized Lactobacillus casei ATCC 393 on whey protein as starter cultures for probiotic Feta-type cheese production D Dimitrellou, P Kandylis, M Sidira, AA Koutinas, Y Kourkoutas Journal of Dairy Science 97 (8), 4675-4685, 2014 | 59 | 2014 |
| Innovative and fortified food: Probiotics, prebiotics, GMOs, and superfood T Varzakas, P Kandylis, D Dimitrellou, C Salamoura, G Zakynthinos, ... Preparation and processing of religious and cultural foods, 67-129, 2018 | 53 | 2018 |
| Sour milk production by wheat bran supported probiotic biocatalyst as starter culture A Terpou, AI Gialleli, A Bekatorou, D Dimitrellou, V Ganatsios, E Barouni, ... Food and Bioproducts Processing 101, 184-192, 2017 | 53 | 2017 |
| Thermally-dried immobilized kefir on casein as starter culture in dried whey cheese production D Dimitrellou, Y Kourkoutas, AA Koutinas, M Kanellaki Food Microbiology 26 (8), 809-820, 2009 | 53 | 2009 |
| Fermentation efficiency of thermally dried immobilized kefir on casein as starter culture D Dimitrellou, K Tsaousi, Y Kourkoutas, P Panas, M Kanellaki, ... Process Biochemistry 43 (12), 1323-1329, 2008 | 53 | 2008 |
| Whey‐cheese production using freeze‐dried kefir culture as a starter D Dimitrellou, Y Kourkoutas, IM Banat, R Marchant, AA Koutinas Journal of Applied Microbiology 103 (4), 1170-1183, 2007 | 53 | 2007 |
| Yogurts supplemented with juices from grapes and berries D Dimitrellou, N Solomakou, E Kokkinomagoulos, P Kandylis Foods 9 (9), 1158, 2020 | 50 | 2020 |
| Monitoring survival of Lactobacillus casei ATCC 393 in probiotic yogurts using an efficient molecular tool M Sidira, G Saxami, D Dimitrellou, V Santarmaki, A Galanis, Y Kourkoutas Journal of Dairy Science 96 (5), 3369-3377, 2013 | 48 | 2013 |
| Assessment of Freeze-Dried Immobilized Lactobacillus casei as Probiotic Adjunct Culture in Yogurts D Dimitrellou, P Kandylis, Y Kourkoutas Foods 8 (9), 374, 2019 | 46 | 2019 |
| Recent applications of grapes and their derivatives in dairy products P Kandylis, D Dimitrellou, T Moschakis Trends in Food Science & Technology 114, 696-711, 2021 | 43 | 2021 |
| Health promoting properties of cereal vinegars P Kandylis, A Bekatorou, D Dimitrellou, I Plioni, K Giannopoulou Foods 10 (2), 344, 2021 | 37 | 2021 |
| Effect of freeze–dried kefir culture on proteolysis in feta-type and whey-cheeses D Dimitrellou, P Kandylis, A Mallouchos, M Komaitis, AA Koutinas, ... Food Chemistry 119 (2), 795-800, 2010 | 37 | 2010 |
| Effect of milk type on the microbiological, physicochemical and sensory characteristics of probiotic fermented milk D Dimitrellou, C Salamoura, A Kontogianni, D Katsipi, P Kandylis, ... Microorganisms 7 (9), 274, 2019 | 36 | 2019 |
| Probiotic yogurt production with Lactobacillus casei and prebiotics E Marinaki, P Kandylis, D Dimitrellou, G Zakynthinos, T Varzakas Current Research in Nutrition and Food Science Journal 4 (Special Issue …, 2016 | 36 | 2016 |
| Novel probiotic whey cheese with immobilized lactobacilli on casein D Dimitrellou, P Kandylis, Y Kourkoutas, M Kanellaki LWT 86, 627-634, 2017 | 33 | 2017 |
Kandylis PanagiotisAssociate Professor, Department of Food Science and Technology, Ionian UniversityVerified email at ionio.gr
