A. A. Koutinas - Concepedia

Concepedia

Author

A. A. Koutinas

University of Patras

Also Known As

A KOUTINAS, A Koutinas, A. A. Koutinas, A. Koutinas, A.A Koutinas, A.A. KOUTINAS, A.A. Koutinas, Athanassios A Koutinas, Athanassios A. Koutinas

60

Publications

2.1K

Citations

30

H-Index

58

Concepts

All Affiliations

University of Patras University of Ulster Agricultural University of Athens Aristotle University of Thessaloniki

AA

About

A. A. Koutinas is an author at University of Patras specializing in biotechnology, engineering, and food fermentation.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	21	24	1.2K
2	Health Sciences	15	19	836
3	Medicine	7	7	332
4	Biochemistry	4	4	107
5	Public Health	1	1	81

A. A. Koutinas

×

43

Publications

2.1K

Citations

30

H-Index

	Year	Citations
Use of Saccharomyces cerevisiae cells immobilized on orange peel as biocatalyst for alcoholic fermentation Stavros Plessas, Argyro Bekatorou, A. A. Koutinas, Bioresource Technology Alcoholic FermentationEngineeringOrange PeelBiochemical EngineeringBiotechnology	2006	133
Immobilization of yeast on delignified cellulosic material for room temperature and low-temperature wine making E. P. Bardi, A. A. Koutinas Journal of Agricultural and Food Chemistry EngineeringFood AnalysisAltmetric Attention ScoreEnzyme ImmobilizationDelignified Cellulosic Material	1994	128
Bread making using kefir grains as baker’s yeast Stavros Plessas, L PHERSON, Argyro Bekatorou, Food Chemistry EngineeringBiotechnologyKefir GrainsGrain ScienceYeast	2005	115
Wine Production Using Yeast Immobilized on Apple Pieces at Low and Room Temperatures Yiannis Kourkoutas, Michael Komaitis, A. A. Koutinas, Journal of Agricultural and Food Chemistry	2001	103
High-temperature alcoholic fermentation of whey using Kluyveromyces marxianus IMB3 yeast immobilized on delignified cellulosic material Yiannis Kourkoutas, S Dimitropoulou, Maria Kanellaki, Bioresource Technology BiomanufacturingEngineeringFood FermentationHigh-temperature Alcoholic FermentationBiochemical Engineering	2002	101
Lactic acid production by mixed cultures of Kluyveromyces marxianus, Lactobacillus delbrueckii ssp. bulgaricus and Lactobacillus helveticus Stavros Plessas, Loulouda Bosnea, C. Psarianos, Bioresource Technology ProbioticAnaerobic CulturingIn Vitro FermentationLactic Acid BacteriaBacteriology	2007	88
Evolution of aroma volatiles during storage of sourdough breads made by mixed cultures of Kluyveromyces marxianus and Lactobacillus delbrueckii ssp. bulgaricus or Lactobacillus helveticus Stavros Plessas, Argyro Bekatorou, J. Gallanagh, Food Chemistry Food FermentationFood SpoilageAroma VolatilesKluyveromyces MarxianusFood Microbiology	2007	81
Immobilization of kefir and Lactobacillus casei on brewery spent grains for use in sourdough wheat bread making Stavros Plessas, M TRANTALLIDI, Argyro Bekatorou, Food Chemistry Food FermentationBiotechnologyFood MicrobiologyBrewery Spent GrainsMicrobiology	2007	75
Room temperature and low temperature wine making using yeast immobilized on gluten pellets E. P. Bardi, V. Bakoyianis, A. A. Koutinas, Process Biochemistry Room TemperatureBiomanufacturingFood FermentationLow Temperature WineBiotechnology	1996	65
Continuous wine fermentation using a psychrophilic yeast immobilized on apple cuts at different temperatures Yiannis Kourkoutas, A. A. Koutinas, Maria Kanellaki, Food Microbiology BiomanufacturingEngineeringFood FermentationPsychrophilic YeastBiochemical Engineering	2002	60

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