Cheese Whey Processing: Integrated Biorefinery Concepts and Emerging Food Applications

Iliada K. Lappa, Aikaterini Papadaki, Vasiliki Kachrimanidou, +3

Foods

EngineeringBioenergyCheese Whey ValorizationBiochemical EngineeringFood Biotechnology +16

Novel application and industrial exploitation of winery by-products

Εfstathia G. Kalli, Iliada K. Lappa, Pavlos Bouchagier, +2

Bioresources and Bioprocessing

Whey protein films reinforced with bacterial cellulose nanowhiskers: Improving edible film properties via a circular economy approach

Aikaterini Papadaki, Anastasios C. Manikas, Eleonora Papazoglou, +5

Food Chemistry

Materials ScienceEdible FilmEngineeringEdible PackagingEdible Film Properties +7

Indigenous yeasts: emerging trends and challenges in winemaking

Iliada K. Lappa, Vasiliki Kachrimanidou, Chrysanthi Pateraki, +3

Current Opinion in Food Science

BiologyIndigenous YeastsFood FermentationBiotechnologyWine Tasting +3

Control of Aspergillus carbonarius in grape berries by Lactobacillus plantarum: A phenotypic and gene transcription study

Iliada K. Lappa, Sevasti Mparampouti, Barbara Lanza, +1

International Journal of Food Microbiology

MALDI-TOF MS profiling of non-starter lactic acid bacteria from artisanal cheeses of the Greek island of Naxos

Charalampos Gantzias, Iliada K. Lappa, Maarten Aerts, +5

International Journal of Food Microbiology

Food FermentationMaldi-tof Ms ProfilingMicrobial ContaminationGreek IslandLactic Acid Bacteria +4

Cheese whey utilization for biosurfactant production: evaluation of bioprocessing strategies using novel Lactobacillus strains

Vasiliki Kachrimanidou, Dimitra Alimpoumpa, Aikaterini Papadaki, +3

Biomass Conversion and Biorefinery

BiomanufacturingLactic Acid BacteriaBiotechnologyBiochemical EngineeringFood Microbiology +7

In vitro evaluation of essential oils against Aspergillus carbonarius isolates and their effects on Ochratoxin A related gene expression in synthetic grape medium

Iliada K. Lappa, Eleni Simini, George‐John E. Nychas, +1

Food Control

Aspergillus Carbonarius IsolatesAntifungal AgentMycotoxin FormationBiotechnologyEssential Oils +2

Tuning the physical and functional properties of whey protein edible films: Effect of pH and inclusion of antioxidants from spent coffee grounds

Aikaterini Papadaki, Vasiliki Kachrimanidou, Iliada K. Lappa, +4

Sustainable Chemistry and Pharmacy

Food ChemistryBiomanufacturingFunctional PropertiesEngineeringEdible Film +9

Grafting bacterial cellulose nanowhiskers into whey protein/essential oil film composites: Effect on structure, essential oil release and antibacterial properties of films

Aikaterini Papadaki, Iliada K. Lappa, Anastasios C. Manikas, +4

Food Hydrocolloids

Materials ScienceBiomanufacturingEdible FilmAntibacterial PropertiesBio-based Material +5