Kanellaki Maria



Tel: (+302610) 962959

Fax: (+302610) 997118


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)


  • Total publications in international journals 100
  • International Congress Proceedings: 12

Citations (self citations not included) : 1360
Patents: 4 national OBI


Food Chemistry

  • Food Chemistry and Technology - Enology I
  • Food Chemistry and Technology - Enology II


  • Laboratory Exercises

Research Activities

  1. Utilization of agro-industrial wastes for food and drink production
  2. Alcoholic Beverages
  3. Food quality control
  4. Yeasts
  5. Milk and dairy products
  6. Probiotics


  • 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.