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List of works by Konstantinos Gkatzionis

Acid production, growth kinetics and aroma profiles of Lactobacillus flora from Stilton cheese

scientific article published on 23 February 2019

Antibacterial effect of graphene oxide (GO) nano-particles against Pseudomonas putida biofilm of variable age

scientific article published on 27 June 2019

Corrigendum to "Water-in-oil-in-water double emulsion for the delivery of starter cultures in reduced-salt moromi fermentation of soy sauce" [Food Chem. 257 (2018) 243-251]

scientific article published on 11 February 2019

Diversity and activities of yeasts from different parts of a Stilton cheese.

scientific article

Do oil-in-water (O/W) nano-emulsions have an effect on survival and growth of bacteria?

scientific article

Effects of co-inoculation and sequential inoculation of Tetragenococcus halophilus and Zygosaccharomyces rouxii on soy sauce fermentation.

scientific article published on 19 July 2017

Incorporation of water-in-oil-in-water (W1/O/W2) double emulsion in a set-type yogurt model.

scientific article published on 18 August 2017

Segregation of Tetragenococcus halophilus and Zygosaccharomyces rouxii using W1/O/W2 double emulsion for use in mixed culture fermentation

scientific article published on 21 November 2017

Soy sauce fermentation: Microorganisms, aroma formation, and process modification

scientific article published on 08 March 2019

Study of the influence of yeast inoculum concentration (Yarrowia lipolytica and Kluyveromyces lactis) on blue cheese aroma development using microbiological models.

scientific article published on 29 August 2013

Utilisation of water-in-oil-water (W1/O/W2) double emulsion in a set-type yogurt model for the delivery of probiotic Lactobacillus paracasei.

scientific article

Valorization of Agro-Industrial Wastes and Residues through the Production of Bioactive Compounds by Macrofungi in Liquid State Cultures: Growing Circular Economy

scientific article published in 2022

Water-in-oil-in-water double emulsion for the delivery of starter cultures in reduced-salt moromi fermentation of soy sauce

scientific article published on 08 March 2018

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