D
Dimitra Dimitrellou
Researcher at Democritus University of Thrace
Publications - 36
Citations - 1039
Dimitra Dimitrellou is an academic researcher from Democritus University of Thrace. The author has contributed to research in topics: Lactobacillus casei & Fermentation. The author has an hindex of 16, co-authored 31 publications receiving 756 citations. Previous affiliations of Dimitra Dimitrellou include Technological Educational Institute of Peloponnese & University of Patras.
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Journal ArticleDOI
Lactobacillus casei Exerts Anti-Proliferative Effects Accompanied by Apoptotic Cell Death and Up-Regulation of TRAIL in Colon Carcinoma Cells.
Angeliki Tiptiri-Kourpeti,Katerina Spyridopoulou,Valentina Santarmaki,Georgios Aindelis,Evgenia Tompoulidou,Eleftheria Lamprianidou,Georgia Saxami,Petros Ypsilantis,Evangeli Lampri,Constantinos Simopoulos,Ioannis Kotsianidis,Alex Galanis,Yiannis Kourkoutas,Dimitra Dimitrellou,Katerina Chlichlia +14 more
TL;DR: Evidence is provided for beneficial tumor-inhibitory, anti-proliferative and pro-apoptotic effects driven by this probiotic LAB strain against experimental colon cancer.
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Whey valorisation: A complete and novel technology development for dairy industry starter culture production
Athanasios A. Koutinas,Harris Papapostolou,Dimitra Dimitrellou,Nikolaos Kopsahelis,Eleftheria Katechaki,Argyro Bekatorou,Loulouda Bosnea +6 more
TL;DR: A contribution on the valorisation of this high polluting liquid waste of the dairy industry is made, based on research for the production of novel dairy starter cultures using whey as raw material, which displayed several other advantages such as acceleration of ripening, increase of shelf-life, and improvement of hard-type cheese quality.
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Survival of spray dried microencapsulated Lactobacillus casei ATCC 393 in simulated gastrointestinal conditions and fermented milk
Dimitra Dimitrellou,Panagiotis Kandylis,Tanja Petrović,Suzana Dimitrijević-Branković,Steva Lević,Viktor Nedović,Yiannis Kourkoutas +6 more
TL;DR: In this article, the survival of spray-dried microencapsulated Lactobacillus casei ATCC 393 cells was evaluated under simulated gastrointestinal conditions, as well as during production and storage of fermented milk.
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Encapsulation of Lactobacillus casei ATCC 393 in alginate capsules for probiotic fermented milk production
Dimitra Dimitrellou,Panagiotis Kandylis,Panagiotis Kandylis,Steva Lević,Tanja Petrović,Sanjin Ivanović,Viktor Nedović,Yiannis Kourkoutas +7 more
TL;DR: In this paper, the authors investigated the effect of probiotic Lactobacillus casei ATCC 393 on alginates using the extrusion technique and to evaluate cell survival under simulated gastrointestinal conditions and during fermented milk production and storage at 4'°C for up to four weeks.
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Thermally-dried immobilized kefir on casein as starter culture in dried whey cheese production.
TL;DR: The preliminary sensory evaluation ascertained the soft, fine taste and the overall improved quality of cheese produced with the thermally-dried immobilized kefir, as counts of coliforms, enterobacteria and staphylococci were significantly reduced in cheeses produced using thermally -dried kefIR starter cultures.