Stamatoula Bonatsou

Selection of yeasts with multifunctional features for application as starters in natural black table olive processing

Stamatoula Bonatsou, A Benítez, Francisco Rodríguez‐Gómez et al. · Food Microbiology · 2014 · 79 citations

Agriculture, Biotechnology, Food Science +14

Evaluating the probiotic potential and technological characteristics of yeasts implicated in cv. Kalamata natural black olive fermentation

Stamatoula Bonatsou, Marina Karamouza, Eleni Mavrogonatou et al. · International Journal of Food Microbiology · 2018 · 79 citations

Agriculture, Food Science, Microbiology +16

Evolution of Yeast Consortia during the Fermentation of Kalamata Natural Black Olives upon Two Initial Acidification Treatments

Stamatoula Bonatsou, Spiros Paramithiotis, Efstathios Ζ. Panagou · Frontiers in Microbiology · 2018 · 41 citations · Full text

Agriculture, Food Science, Microbiology +16

Effect of osmotic dehydration of olives as pre-fermentation treatment and partial substitution of sodium chloride by monosodium glutamate in the fermentation profile of Kalamata natural black olives

Stamatoula Bonatsou, Athanasios Mallouchos, Eleni Gogou et al. · Food Microbiology · 2016 · 14 citations

Agriculture, Biochemistry, Food Science +17

Exploring yeast diversity of dry-salted naturally black olives from Greek retail outlets with culture dependent and independent molecular methods

Zoe Gounari, Stamatoula Bonatsou, Ilario Ferrocino et al. · International Journal of Food Microbiology · 2023 · 13 citations

Agriculture, Microbiology, Plant Sciences +17