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

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

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

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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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