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54篇 您的检索式：作者名="KOURKOUTAS Y"

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	题名	作者	年代	出处	被引量
1	Enhanced bioremediation of n-alkanes in petroleum sludge using bacterial consortium amended with rhamnolipid and micronutrients显示文摘	Rahman K S M Thahira-Rahman J Kourkoutas Y	2003	Bioresource Technology2003，90，：	1
2	Continuous wine fermentationusing a psychrophilic yeast immobilized on apple cuts atdifferent temperatures显示文摘	Kourkoutas Y Koutinas A A	2002	Food Microbiology2002，19，：	1
3	Immobilization technologies and support materials suitable in alcohol beverages production: A review显示文摘	Kourkoutas Y Bekatorou A Banat IM eta 1	2004	Food Microbiology2004，21，：	1
4	Wine pro-duction using yeast immobilized on quince biocatalyst at temperatures between 30 and 0℃显示文摘	KOURKOUTAS Y KOMAITIS M KOUTINAS A A	2003	Food Chem2003，82，3：	1
5	Wine pro- duction using yeast immobilized on apple pieces at low and room tem- peratures显示文摘	KOURKOUTAS Y KOMAITIS M KOUTINAS A A	2001	J Agrle Food Chem2001，49，3：	1
6	Probiotic cheese using Lactobacillus casei cells immobilized on fruit pieces显示文摘	KOURKOUTAS Y BOSNEA L TABOUKOS S	2006	Journal of Dairy Science2006，89，5：	1
7	Immobilization technologies and support materials suitable in alcohol beverages production:a review显示文摘	Kourkoutas Y Bekatorou A Banat I M	2004	Food Microbiology2004，21，：	1
8	Immobilization technologies and support materials suitable in alcohol beverages production: a review 显示文摘	KOURKOUTAS Y BEKATOROU A BANAT I M	2004	Food Microbiology2004，21，4：	1
9	A new meth- odology for rapid detection of Lactobacillus delbrueckii subsp, bulgaricus based on Multiplex PCR 显示文摘	Nikolaou A Saxami G Kourkoutas Y	2011	J Microbiol Methods2011，84，2：	1
10	Immobilization technologies and support materials suitable in alcohol beverages production:A review显示文摘	KOURKOUTAS Y BEKATOROU A BANATI M	2004	Food Microbiology2004，21，4：	1
11	Grape Brandy Production, composition and sensory evaluation 显示文摘	Tsakiris A Kallithrakab S Kourkoutas Y	2014	Journal of the Science of Food and Agriculture2014，94，：	1
12	Continuousbaker's Yeast Production Using Orange Peel as Promotingsupport in the Bioreactor显示文摘	Plessas S Kourkoutas Y Psarianos C		Ournal of the Science of Foodand Agriculture0，，：	1
13	Apple pieces as im- mobilization support of various microorganisms显示文摘	Kourkoutas Y Kanellaki M Koutinas A A	2006	LWT2006，39，9：	1
14	Immobilization technologies and support materials suitable In alcohol beverages production: a review显示文摘	KOURKOUTAS Y BEKATOROU A BANAT I M	2004	Food Microbiology2004，，21：	1
15	Effect of fermentation conditions and immobilization supports on the wine making 显示文摘	Y Kourkoutas M Kanellaki A Koutinas	2005	Journal of Food Engineering2005，69，1：	1
16	Immobilization technologies and support materials suitable in alcohol beverages production:a review显示文摘	KOURKOUTAS Y BEKATOROU A BANAT I M	2004	Food Microbiol2004，21，4：	1
17	Whey-cheese production using freeze-dried kefir culture as a starter显示文摘	Dimitrellou D Kourkoutas Y Banat I M	2007	Journal of Applied Microbiology''2007，103，4：	1
18	Continuous winemaking fermentation using quince-immobilized yeast at room and low temperatures显示文摘	KOURKOUTAS Y DOUMA M KOUTINAS A A	2003	Process Biochemistry2003，39，2：	1
19	Enhanced bioremediation of n alkane in petroleum sludge using bacterial consortium amended with rhamnolipid and micronutrients 显示文摘	Rahman K S M Rahman T J Kourkoutas Y	2003	Bioresource Technology2003，90，：	1
20	Immobilization technologies and support materials suitable in alcohol beverages production: a review显示文摘	Y Kourkoutas A Bekatorou I M Banat	2004	Food Microbiology2004，，21：	1

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