Stability of Acidic Egg White Protein Emulsions Containing Xanthan Gum von Drakos, Antonios, Kiosseoglou, Vassilis

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Physicochemical properties of a dressing-type o/w emulsion as influenced by orange pulp fiber incorporation von Chatsisvili, Nino T., Amvrosiadis, Ioannis, Kiosseoglou, Vassilis

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Effect of recovery methods on the oxidative and physical stability of oil body emulsions von Karkani, Olga A., Nenadis, Nikolaos, Nikiforidis, Constantinos V., Kiosseoglou, Vassilis

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The structural characteristics and mechanical properties of biopolymer/mastic gum microsized particles composites von Mavrakis, Christos, Kiosseoglou, Vassilis

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Stabilization of olive oil – lemon juice emulsion with polysaccharides von Paraskevopoulou, Adamantini, Boskou, Dimitrios, Kiosseoglou, Vassilis

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Molecular interactions in gels prepared with egg yolk and its fractions von Kiosseoglou, Vassilis, Paraskevopoulou, Adamantini

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Use of polysorbate 80 to reduce cholesterol in dehydrated egg yolk von Paraskevopoulou, A, Kiosseoglou, V

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Depletion flocculation effects in egg-based model salad dressing emulsions von Drakos, Antonios, Kiosseoglou, Vassilis

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Small deformation properties of model salad dressings prepared with reduced cholesterol egg yolk von Paraskevopoulou, A. (Aristotle University of Thessaloniki, Thessaloniki, Greece.), Kiosseoglou, V, Alevisopoulos, S, Kasapis, S

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Functional effects of lupin proteins in comminuted meat and emulsion gels von Drakos, Antonios, Doxastakis, Georgios, Kiosseoglou, Vassilis

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Protein interactions in comminuted meat gels containing emulsified corn oil von Mourtzinos, Ioannis, Kiosseoglou, Vassilis

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SMALL DEFORMATION MEASUREMENTS OF SINGLE AND MIXED GELS OF LOW CHOLESTEROL YOLK AND EGG WHITE von PARASKEVOPOULOU, ADAMANTINI, KIOSSEOGLOU, VASSILIS, ALEVISOPOULOS, STEFAN, KASAPIS, STEFAN

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Interfacial Behavior of Egg Yolk with Reduced Cholesterol Content von Paraskevopoulou, Adamantini, Kiosseoglou, Vassilis, Pegiadou, Sofia

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Composition of total and esterified 4α-monomethylsterols and triterpene alcohols in virgin olive oil von Chryssafidis, Dimitrios, Maggos, Pantelis, Kiosseoglou, Vassilis, Boskou, Dimitrios

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The Impact of Impaired “Theory of Mind” on Social Interactions in Schizophrenia von Kosmidis, Mary H., Giannakou, Maria, Garyfallos, Giorgos, Kiosseoglou, Grigoris, Bozikas, Vassilis P.

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Verbal fluency in institutionalized patients with schizophrenia: Age-related performance decline von Kosmidis, Mary H., Bozikas, Vassilis P., Vlahou, Christina H., Kiosseoglou, Grigoris, Giaglis, George, Karavatos, Athanasios

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Theory of Mind impairment in focal versus generalized epilepsy von Morou, Nicky, Papaliagkas, Vassilis, Markouli, Eleni, Karagianni, Maria, Nazlidou, Elena, Spilioti, Martha, Afrantou, Theodora, Kimiskidis, Vassilis K., Foroglou, Nicolas, Kosmidis, Mary H.

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The Longitudinal Association of Lifestyle with Cognitive Health and Dementia Risk: Findings from the HELIAD Study von Mamalaki, Eirini, Charisis, Sokratis, Anastasiou, Costas A, Ntanasi, Eva, Georgiadi, Kyriaki, Balomenos, Vassilis, Kosmidis, Mary H, Dardiotis, Efthimios, Hadjigeorgiou, Georgios, Sakka, Paraskevi, Scarmeas, Nikolaos, Yannakoulia, Mary

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Gerstmann syndrome as a disconnection syndrome, evidence from DTI tractography: A case report von Papadopoulos, Vassilis E., Tsatsou, Katerina, Toulas, Panagiotis, Christidi, Foteini, Karavasilis, Efstratios, Angelopoulou, Maria K., Euthimiou, Athina

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Dietary Inflammatory Index score and prodromal Parkinson's disease incidence: The HELIAD study von Balomenos, Vassilis, Bounou, Lamprini, Charisis, Sokratis, Stamelou, Maria, Ntanasi, Eva, Georgiadi, Kyriaki, Mourtzinos, Ioannis, Tzima, Katerina, Anastasiou, Costas A., Xiromerisiou, Georgia, Maraki, Maria, Yannakoulia, Mary, Kosmidis, Mary H., Dardiotis, Efthimios, Hadjigeorgiou, Georgios, Sakka, Paraskevi, Stefanis, Leonidas, Scarmeas, Nikolaos

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