Rheological Properties of Liquid Egg White von John G. Pitsilis

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Rheological Properties of Plain Egg Yolk, Salted Egg Yolk and Salted Whole Egg von John G. Pitsilis

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The Apparent Viscosity of Egg White at Various Temperatures and pH Levels von John G. Pitsilis

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Hybrid numerical techniques for power transformer modeling: a comparative analysis validated by measurements von Tsili, M.A., Kladas, A.G., Georgilakis, P.S., Souflaris, A.T., Pitsilis, C.P., Bakopoulos, J.A., Paparigas, D.G.

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