Sidira M - Search Results

1

Effect of Sugar Content on Quality Characteristics and Shelf-Life of Probiotic Dry-Fermented Sausages Produced by Free or Immobilized Lactobacillus casei ATCC 393.

Sidira M, Mitropoulou G, Galanis A, Kanellaki M, Kourkoutas Y. Sidira M, et al. Foods. 2019 Jun 21;8(6):219. doi: 10.3390/foods8060219. Foods. 2019. PMID: 31234282 Free PMC article.

2

Effective survival of immobilized Lactobacillus casei during ripening and heat treatment of probiotic dry-fermented sausages and investigation of the microbial dynamics.

Sidira M, Karapetsas A, Galanis A, Kanellaki M, Kourkoutas Y. Sidira M, et al. Meat Sci. 2014 Feb;96(2 Pt A):948-55. doi: 10.1016/j.meatsci.2013.09.013. Epub 2013 Sep 25. Meat Sci. 2014. PMID: 24211554

3

Effect of immobilized Lactobacillus casei on the evolution of flavor compounds in probiotic dry-fermented sausages during ripening.

Sidira M, Kandylis P, Kanellaki M, Kourkoutas Y. Sidira M, et al. Meat Sci. 2015 Feb;100:41-51. doi: 10.1016/j.meatsci.2014.09.011. Epub 2014 Sep 28. Meat Sci. 2015. PMID: 25306510

4

Effect of immobilized Lactobacillus casei on volatile compounds of heat treated probiotic dry-fermented sausages.

Sidira M, Kandylis P, Kanellaki M, Kourkoutas Y. Sidira M, et al. Food Chem. 2015 Jul 1;178:201-7. doi: 10.1016/j.foodchem.2015.01.068. Epub 2015 Jan 20. Food Chem. 2015. PMID: 25704702

5

Effect of curing salts and probiotic cultures on the evolution of flavor compounds in dry-fermented sausages during ripening.

Sidira M, Kandylis P, Kanellaki M, Kourkoutas Y. Sidira M, et al. Food Chem. 2016 Jun 15;201:334-8. doi: 10.1016/j.foodchem.2016.01.084. Epub 2016 Jan 21. Food Chem. 2016. PMID: 26868585

6

Effect of probiotic-fermented milk administration on gastrointestinal survival of Lactobacillus casei ATCC 393 and modulation of intestinal microbial flora.

Sidira M, Galanis A, Ypsilantis P, Karapetsas A, Progaki Z, Simopoulos C, Kourkoutas Y. Sidira M, et al. J Mol Microbiol Biotechnol. 2010;19(4):224-30. doi: 10.1159/000321115. Epub 2010 Dec 14. J Mol Microbiol Biotechnol. 2010. PMID: 21160205

7

Distinct adhesion of probiotic strain Lactobacillus casei ATCC 393 to rat intestinal mucosa.

Saxami G, Ypsilantis P, Sidira M, Simopoulos C, Kourkoutas Y, Galanis A. Saxami G, et al. Among authors: sidira m. Anaerobe. 2012 Aug;18(4):417-20. doi: 10.1016/j.anaerobe.2012.04.002. Epub 2012 Apr 17. Anaerobe. 2012. PMID: 22554894

8

Monitoring survival of Lactobacillus casei ATCC 393 in probiotic yogurts using an efficient molecular tool.

Sidira M, Saxami G, Dimitrellou D, Santarmaki V, Galanis A, Kourkoutas Y. Sidira M, et al. J Dairy Sci. 2013 May;96(5):3369-77. doi: 10.3168/jds.2012-6343. Epub 2013 Mar 15. J Dairy Sci. 2013. PMID: 23498002 Free article.

9

Free and immobilized Lactobacillus casei ATCC 393 on whey protein as starter cultures for probiotic Feta-type cheese production.

Dimitrellou D, Kandylis P, Sidira M, Koutinas AA, Kourkoutas Y. Dimitrellou D, et al. Among authors: sidira m. J Dairy Sci. 2014;97(8):4675-85. doi: 10.3168/jds.2013-7597. Epub 2014 Jun 13. J Dairy Sci. 2014. PMID: 24931523 Free article.

10

In vitro study on the cell adhesion ability of immobilized lactobacilli on natural supports.

Sidira M, Kourkoutas Y, Kanellaki M, Charalampopoulos D. Sidira M, et al. Food Res Int. 2015 Oct;76(Pt 3):532-539. doi: 10.1016/j.foodres.2015.07.036. Epub 2015 Aug 1. Food Res Int. 2015. PMID: 28455035

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