P. Kotzekidou

Characterization of lactic acid bacteria isolated from a Greek dry-fermented sausage in respect of their technological and probiotic properties

E. Papamanoli, N. Tzanetakis, E. Litopoulou‐Tzanetaki et al. · Meat Science · 2003 · 362 citations

Probiotic, Food Fermentation, Health Sciences +5

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

P. Kotzekidou, P. Giannakidis, A. Boulamatsis · LWT · 2007 · 225 citations

Foodborne Pathogens, Inoculated Pathogens, Food Microbiology +10

Characterization of Micrococcaceae isolated from dry fermented sausage

E. Papamanoli, P. Kotzekidou, N. Tzanetakis et al. · Food Microbiology · 2002 · 168 citations

Food Fermentation, Food Microbiology, Microbiology +2

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

M. Psani, P. Kotzekidou · World Journal of Microbiology and Biotechnology · 2006 · 125 citations

Biology, Yeast Strains, Biomanufacturing +10

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

Fani Th. Mantzouridou, T. Roukas, P. Kotzekidou · Biochemical Engineering Journal · 2002 · 123 citations

Process Intensification, Chemical Engineering, Carotenoid +6