World's Best Scientists 2026 revealed!
Maria Kanellaki

Maria Kanellaki

D-Index & Metrics

Chemistry

D-Index
45
Citations
6233
World Ranking
16587
National Ranking
76

Overview

Maria Kanellaki is affiliated with the University of Patras in Greece. Their research spans several interconnected domains within the life sciences and engineering, specifically focusing on biochemistry, genetics, molecular biology, and related applied fields.

The main fields of study for Maria Kanellaki include:

  • Biochemistry, Genetics and Molecular Biology
  • Engineering
  • Agricultural and Biological Sciences

Within these domains, they have contributed significantly to various subfields. These include:

  • Biomedical Engineering
  • Molecular Biology
  • Food Science
  • Biomaterials
  • Biotechnology

The primary research topics addressed in their publications encompass:

  • Biofuel production and bioconversion
  • Microbial Metabolic Engineering and Bioproduction
  • Advanced Cellulose Research Studies
  • Enzyme Production and Characterization
  • Fermentation and Sensory Analysis
  • Enzyme Catalysis and Immobilization
  • Probiotics and Fermented Foods

Maria Kanellaki has multiple frequent co-authors, reflecting collaboration across their fields of study. These include:

  • Αθανάσιος Α. Κουτίνας
  • Poonam Singh Nee Nigam
  • Konstantina Boura
  • Agapi Dima
  • Panagiotis Kandylis

Their work has been published in a diverse range of scientific journals, with recurrent appearances in several notable venues:

  • Bioresource Technology
  • LWT
  • Food Chemistry Advances
  • Journal of the Science of Food and Agriculture
  • Food and Bioproducts Processing

Recent papers authored or co-authored by Maria Kanellaki include:

  • Effect of solvents on aniseed aerial plant extraction using soxhlet and ultrasound methods, regarding antimicrobial activity and total phenolic content, 2024, Food Chemistry Advances
  • Consolidated bioprocessing of lactose into lactic acid and ethanol using non-engineered cell factories, 2021, Bioresource Technology
  • A critical review for advances on industrialization of immobilized cell Bioreactors: Economic evaluation on cellulose hydrolysis for PHB production, 2022, Bioresource Technology
  • A cell-factory model of Saccharomyces cerevisiae based on bacterial cellulose without GMO for consolidated bioprocessing of starch, 2021, Food and Bioproducts Processing
  • Entrapped Psychrotolerant Yeast Cells within Pine Sawdust for Low Temperature Wine Making: Impact on Wine Quality, 2020, Microorganisms

Best Publications

  • Dairy and non-dairy probiotic beverages

    Panagiotis Kandylis;Katerina Pissaridi;Argyro Bekatorou;Maria Kanellaki

  • Lactobacillus casei cell immobilization on fruit pieces for probiotic additive, fermented milk and lactic acid production

    Y. Kourkoutas;V. Xolias;M. Kallis;E. Bezirtzoglou

  • Probiotic cheese production using Lactobacillus casei cells immobilized on fruit pieces.

    Y. Kourkoutas;L. Bosnea;S. Taboukos;C. Baras

  • High-temperature alcoholic fermentation of whey using Kluyveromyces marxianus IMB3 yeast immobilized on delignified cellulosic material.

    Y Kourkoutas;S Dimitropoulou;M Kanellaki;R Marchant

  • Wine fermentations by immobilized and free cells at different temperatures. Effect of immobilization and temperature on volatile by-products

    Athanasios Mallouchos;Michael Komaitis;Athanasios Koutinas;Maria Kanellaki

  • Wine production using yeast immobilized on apple pieces at low and room temperatures

    Y. Kourkoutas;M. Komaitis;and A. A. Koutinas;M. Kanellaki

  • High performance liquid chromatography analysis of phenolic substances in Greek wines

    Charalampos Proestos;Athanasios Bakogiannis;Costas Psarianos;Athanasios A. Koutinas

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

    Marianthi Sidira;Marianthi Sidira;Panagiotis Kandylis;Maria Kanellaki;Yiannis Kourkoutas

  • Functional properties of single cell protein produced by kefir microflora.

    A Paraskevopoulou;I Athanasiadis;M Kanellaki;A Bekatorou

  • Comparative study of extra virgin olive oil flavor profile of Koroneiki variety (Olea europaea var. Microcarpa alba) cultivated in Greece and Tunisia during one period of harvesting

    P. Kandylis;P. Kandylis;A.S. Vekiari;M. Kanellaki;N. Grati Kamoun

  • Comparative study of spent grains and delignified spent grains as yeast supports for alcohol production from molasses.

    Nikolaos Kopsahelis;Nikolaos Agouridis;Argyro Bekatorou;Maria Kanellaki

  • Low-temperature wine making by immobilized cells on mineral kissiris

    V. Bakoyianis;M. Kanellaki;A. Kaliafas;A. A. Koutinas

  • Continuous wine fermentation using a psychrophilic yeast immobilized on apple cuts at different temperatures

    Y Kourkoutas;AA Koutinas;M Kanellaki;Ibrahim Banat

  • Immobilization of kefir and Lactobacillus casei on brewery spent grains for use in sourdough wheat bread making

    Stavros Plessas;Marillena Trantallidi;Argyro Bekatorou;Maria Kanellaki

  • Investigation of volatiles evolution during the alcoholic fermentation of grape must using free and immobilized cells with the help of solid phase microextraction (SPME) headspace sampling.

    Athanasios Mallouchos;Michael Komaitis;and Athanasios Koutinas;Maria Kanellaki

  • Room temperature and low temperature wine making using yeast immobilized on gluten pellets

    E.P. Bardi;V. Bakoyianis;A.A. Koutinas;M. Kanellaki

  • Influence of polysaccharide addition on stability of a cheese whey kefir-milk mixture

    A. Paraskevopoulou;I. Athanasiadis;G. Blekas;A.A. Koutinas

  • Novel frozen yogurt production fortified with sea buckthorn berries and probiotics

    Antonia Terpou;Antonia Terpou;Aikaterini Papadaki;Loulouda Bosnea;Maria Kanellaki

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

    Marianthi Sidira;Marianthi Sidira;Athanasios Karapetsas;Alex Galanis;Maria Kanellaki

  • Apple pieces as immobilization support of various microorganisms

    Y. Kourkoutas;M. Kanellaki;A.A. Koutinas

Frequent Co-Authors

Poonam Singh Nee Nigam
Poonam Singh Nee Nigam University of Ulster
Ibrahim M. Banat
Ibrahim M. Banat University of Ulster
Roger Marchant
Roger Marchant University of Ulster
Michael Komaitis
Michael Komaitis Agricultural University of Athens
Alexis Lycourghiotis
Alexis Lycourghiotis University of Patras
José M. Barat
José M. Barat Universitat Politècnica de València
Christos Kordulis
Christos Kordulis University of Patras
George Aggelis
George Aggelis University of Patras
Ashok Pandey
Ashok Pandey Indian Institute of Toxicology Research
Guillermo R. Castro
Guillermo R. Castro Universidade Federal do ABC

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