Professor

Tel: (+302610) 962959

e-mail:

Web Page: http://www.chem.upatras.gr/faculty/kanellaki

List of Publications:

• Google Scholar

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

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

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.