PK
Panagiotis Kandylis
University of Patras, University of Ulster
Research areas: Agricultural and Biological Sciences · Food Science · Probiotics and Fermented Foods · Fermentation and Sensory Analysis · Biofuel production and bioconversion
0000-0002-3909-2139
Employment
Employment history is unavailable.
Education
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University of Patras MSc Environmental Analysis
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University of Patras MSc Environmental Analysis
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University of Ulster MSc Food Biotechnology
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University of Patras Chemistry
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University of Patras PhD Food Sciences
Projects & Funding
Projects & funding information is unavailable.
Publications (76)
- Upcycling Grape Pomace for Sustainable Winemaking: A Bioresource for Malolactic Fermentation and Fining Save
- Effect of Dairy-Plant Protein Combinations on Functional Properties, Microstructure, Nutritional, and Sensory Quality of Hybrid Dairy Products Save
- Acidification Kinetics, Culture Viability, Physicochemical and Antioxidant Characteristics of Yogurt Fortified with Apple Pulp Save
- Impact of Apple Pulp on Textural Characteristics, Microstructure, Volatile Profile, and Sensory Acceptance of Yogurts Save
- Sustainable Wine Fining: Evaluating Grape Pomace as a Natural Alternative to Commercial Agents Save
- Enhancing Probiotic Viability in Yogurt: The Role of Apple Fibers in Supporting Lacticaseibacillus casei ATCC 393 During Storage and Gastrointestinal Transit Save
- Valorization of the solid fraction of wine lees through optimized accelerated autolysis: Effect of temperature, pH and solid concentration on free-amino acid concentration Save
- Sustainable Exploitation of Wine Lees as Yeast Extract Supplement for Application in Food Industry and Its Effect on the Growth and Fermentative Ability of Lactiplantibacillus plantarum and Saccharomyces cerevisiae Save
- Tubular Cellulose Composite as a Vehicle for the Development of Meat Products with Low Nitrite Content Save
- Beer probiotication and functionality Save
- Grape pomace, an undervalued by-product: industrial reutilization within a circular economy vision Save
- Bacterial Nanocellulose-Based Composite Biocatalysts for Starch-to-Bioethanol Valorization under Simultaneous Saccharification and Fermentation Save
- Ethanol from cellulose and cellobiose of woody-substrates in a single stage of 3-combined-bioprocesses employing a non-GM yeast cell-factory Save
- Phytochemicals and Antioxidant Properties of Edible Flowers Save
- Editorial: Wine Microbiology: Current Trends and Approaches Save
- Effect of cellulose crystallinity modification by starch gel treatment for improvement in ethanol fermentation rate by non-GM yeast cell factories Save
- Tubular Cellulose from Orange Juice By-Products as Carrier of Chemical Preservatives; Delivery Kinetics and Microbial Stability of Orange Juice Save
- Recent applications of grapes and their derivatives in dairy products Save
- Effect of Immobilization Support and Fermentation Temperature on Beer and Fermented Milk Aroma Profiles Save
- Impact of Sugar Type Addition and Fermentation Temperature on Pomegranate Alcoholic Beverage Production and Characteristics Save