Professor
Tel: (+302610) 962959
e-mail:
Web Page: http://www.chem.upatras.gr/faculty/kanellaki
List of Publications:
Contact hours: 11:00-13:00 daily
Curriculum Vitae
Diploma in Chemistry, University of Patras, 1977
PhD in Chemistry, University of Patras 1983
Title : Preparation and study of new complex and chemical compounds of Zn(II)
Publications:
- Total publications in international journals 100
- International Congress Proceedings: 12
Citations (self citations not included) : 1360
Patents: 4 national OBI
Courses
Food Chemistry
- Food Chemistry and Technology - Enology I
- Food Chemistry and Technology - Enology II
Viticulture
- Laboratory Exercises
Research Activities
- Utilization of agro-industrial wastes for food and drink production
- Alcoholic Beverages
- Food quality control
- Yeasts
- Milk and dairy products
- Probiotics
Representative Publications
- Kanellaki, M., Koutinas, A.A., Kana, K., Nicolopoulou, M., Papadimitriou, A. and Lycourghiotis,A., Ethanol Production by Saccharomyces cerevisiae promoted by γ-Alumina,
Bioeng., 34, 121-125, 1989. - Bardi, E.P., Koutinas, A.A., Soupioni, M. and Kanellaki, M.
Immobilization of Yeast on Delignified Cellulosic Material for Low Temperatures Brewing,
Agric. Food. Chem., 44(2), 463-467, 1996. - Bardi, E., Koutinas, A. A.,Psarianos, C., Kanellaki, M.,,Volatile by-products formed in low-temperature wine-making using immobilized yeast cells, Process Biochemistry, 32 (7), 579-584, 1997.
- Athanasiadis, I., Boskou, D., Kanellaki, M., Kiosseoglou, V., Koutinas, A.A.
Whey liquid waste of the dairy industry as raw material for potable alcohol production by kefir granules, Agric Food Chem., 50(25), 7231-7234, 2002. - Kourkoutas, Y., Kanellaki, M., Koutinas, A.A., Banat, I.M., Marchant, R.,
Storage of immobilized yeast cells for use in wine-making at ambient temperature,
Agric. Food Chem, 51(3), 654-658, 2003. - Agouridis, N., Bekatorou, A., Nigam, P., Kanellaki, M., Malolactic Fermentation in Wine with Lactobacillus casei Cells immobilized on delignified cellulosic material. Agric. Food Chem., 53(7), 2546-2551, 2005.
- Kourkoutas, Y., Bosnea, L., Taboukos, S., Baras, C., Lambrou, D., Kanellaki, M.
Probiotic Cheese Production Using Lactobacillus casei cells Immobilized on Fruit Pieces.
Journal of Dairy Science, 89(5),1439-1451, 2006. - Kopsahelis, , Bosnea, L., Bekatorou, A., Tzia, C. ,Kanellaki , M., Alcohol production from sterilized and non-sterilized molasses by Saccharomyces cerevisiae immobilized on brewer's spent grains in two types of continuous bioreactor systems, Biomass and Bioenergy, 45, 87-94, 2012.
- Syngiridis, , Bekatorou, A.,Kandylis, P., Larroche, C., Kanellaki, M., Koutinas , A. A., Favouring butyrate production for a new generation biofuel by acidogenic glucose fermentation using cells immobilised on γ-alumina, Bioresource Technology, 161, 118-123, 2014.
- Sidira, Μ.,, Kandylis, P.,., Kanellaki, Μ., Kourkoutas , Υ., Effect of immobilized Lactobacillus casei on volatile compounds of heat treated probiotic dry-fermented sausages
Food Chemistry, 178(1), 201-207, 2015.