G Kiosseoglou: search on Z-Library

The world's largest scientific articles store. 70,000,000+ articles for free.

Don't use scam websites

51

Large Deformation Properties of Gels and Model Comminuted Meat Products Containing Lupin Protein

C. Mavrakis, G. Doxastakis, V. Kiosseoglou

Journal:

Journal of Food Science

Year:

2003

Language:

english

File:

PDF, 331 KB

english, 2003

52

Adaptation of Addenbrooke’s Cognitive Examination-Revised for the Greek population

E. Konstantinopoulou, M. H. Kosmidis, P. Ioannidis, G. Kiosseoglou, D. Karacostas, N. Taskos

Journal:

European Journal of Neurology

Year:

2011

Language:

english

File:

PDF, 115 KB

english, 2011

53

MODIFICATION OF COMPRESSIVE BEHAVIOUR OF CHIOS MASTICHE GUM

A.H. KEHAYOGLOU, G.I. DOXASTAKIS, V.D. KIOSSEOGLOU

Journal:

Journal of Texture Studies

Year:

1996

Language:

english

File:

PDF, 382 KB

english, 1996

54

SMALL DEFORMATION PROPERTIES OF MODEL SALAD DRESSINGS PREPARED WITH REDUCED CHOLESTEROL EGG YOLK

ADAMANTINI PARASKEVOPOULOU, VASSILIS KIOSSEOGLOU, STEFAN ALEVISOPOULOS, STEFAN KASAPIS

Journal:

Journal of Texture Studies

Year:

1997

Language:

english

File:

PDF, 716 KB

english, 1997

55

SMALL DEFORMATION MEASUREMENTS OF SINGLE AND MIXED GELS OF LOW CHOLESTEROL YOLK AND EGG WHITE

ADAMANTINI PARASKEVOPOULOU, VASSILIS KIOSSEOGLOU, STEFAN ALEVISOPOULOS, STEFAN KASAPIS

Journal:

Journal of Texture Studies

Year:

2000

Language:

english

File:

PDF, 812 KB

english, 2000

56

Development of a Novel Whey Beverage by Fermentation with Kefir Granules. Effect of Various Treatments

I. Athanasiadis, A. Paraskevopoulou, G. Blekas, V. Kiosseoglou

Journal:

Biotechnology Progress

Year:

2004

Language:

english

File:

PDF, 94 KB

english, 2004

57

Quality of life in Parkinson's disease: Greek translation and validation of the Parkinson's disease questionnaire (PDQ-39)

Zoe Katsarou, Sevasti Bostantjopoulou, Viv Peto, Anastasia Alevriadou, Gregory Kiosseoglou

Journal:

Quality of Life Research

Year:

2001

Language:

english

File:

PDF, 76 KB

english, 2001

58

Rheological characteristics and physicochemical stability of dressing-type emulsions made of oil bodies–egg yolk blends

Constantinos V. Nikiforidis, Costas G. Biliaderis, Vassilios Kiosseoglou

Journal:

Year:

2012

Language:

english

File:

PDF, 1017 KB

english, 2012

59

Competitive adsorption between a dry-heated soy protein–dextran mixture and surface-active materials in oil-in-water emulsions

N. Diftis, V. Kiosseoglou

Journal:

Food Hydrocolloids

Year:

2004

Language:

english

File:

PDF, 249 KB

english, 2004

60

Stability and rheology of egg-yolk-stabilized concentrated emulsions containing cereal β-glucans of varying molecular size

V Kontogiorgos, C.G Biliaderis, V Kiosseoglou, G Doxastakis

Journal:

Food Hydrocolloids

Year:

2004

Language:

english

File:

PDF, 340 KB

english, 2004

61

Molecular interactions in gels prepared with egg yolk and its fractions

Vassilis Kiosseoglou, Adamantini Paraskevopoulou

Journal:

Food Hydrocolloids

Year:

2005

Language:

english

File:

PDF, 178 KB

english, 2005

62

Rheological properties and stability of model salad dressing emulsions prepared with a dry-heated soybean protein isolate–dextran mixture

N.G. Diftis, C.G. Biliaderis, V.D. Kiosseoglou

Journal:

Food Hydrocolloids

Year:

2005

Language:

english

File:

PDF, 240 KB

english, 2005

63

Stability against heat-induced aggregation of emulsions prepared with a dry-heated soy protein isolate–dextran mixture

N. Diftis, V. Kiosseoglou

Journal:

Food Hydrocolloids

Year:

2006

Language:

english

File:

PDF, 229 KB

english, 2006

64

Protein interactions and filler effects in heat-set gels based on egg

A. Kalkani, A. Paraskevopoulou, V. Kiosseoglou

Journal:

Food Hydrocolloids

Year:

2007

Language:

english

File:

PDF, 205 KB

english, 2007

65

Stability of emulsions containing a whey protein concentrate obtained from milk serum through carboxymethylcellulose complexation

K. Damianou, V. Kiosseoglou

Journal:

Food Hydrocolloids

Year:

2006

Language:

english

File:

PDF, 278 KB

english, 2006

66

The role of Tween in inhibiting heat-induced destabilization of yolk-based emulsions

C.V. Nikiforidis, V. Kiosseoglou

Journal:

Food Hydrocolloids

Year:

2007

Language:

english

File:

PDF, 489 KB

english, 2007

67

Depletion flocculation effects in egg-based model salad dressing emulsions

Antonios Drakos, Vassilis Kiosseoglou

Journal:

Food Hydrocolloids

Year:

2008

Language:

english

File:

PDF, 900 KB

english, 2008

68

Influence of preparation methods on physicochemical and gelation properties of chickpea protein isolates

E.M. Papalamprou, G.I. Doxastakis, C.G. Biliaderis, V. Kiosseoglou

Journal:

Food Hydrocolloids

Year:

2009

Language:

english

File:

PDF, 654 KB

english, 2009

69

Monitoring air/liquid partition of mastic gum oil volatiles in model alcoholic beverage emulsions: Effect of emulsion composition and oil droplet size

Adamantini Paraskevopoulou, Anna Tsoukala, Vassilios Kiosseoglou

Journal:

Food Hydrocolloids

Year:

2009

Language:

english

File:

PDF, 427 KB

english, 2009

70

Competitive displacement of oil body surface proteins by Tween 80 – Effect on physical stability

Constantinos V. Nikiforidis, Vassilios Kiosseoglou

Journal:

Food Hydrocolloids

Year:

2011

Language:

english

File:

PDF, 446 KB

english, 2011

71

Oil-in-water emulsions stabilized by chitin nanocrystal particles

Maria V. Tzoumaki, Thomas Moschakis, Vassilios Kiosseoglou, Costas G. Biliaderis

Journal:

Food Hydrocolloids

Year:

2011

Language:

english

File:

PDF, 988 KB

english, 2011

72

Exploitation of maize germ for the preparation of a stable oil-body nanoemulsion using a combined aqueous extraction–ultrafiltration method

Constantinos V. Nikiforidis, Olga A. Karkani, Vassilios Kiosseoglou

Journal:

Food Hydrocolloids

Year:

2011

Language:

english

File:

PDF, 430 KB

english, 2011

73

Differences in language performance in variations of lateralization

D. Natsopoulos, M. Koutselini, G. Kiosseoglou, F. Koundouris

Journal:

Brain and Language

Year:

2002

Language:

english

File:

PDF, 141 KB

english, 2002

74

Can the Boston Naming Test be used as clinical tool for differential diagnosis in dementia?

M. Tsolaki, E. Tsantali, S. Lekka, G. Kiosseoglou, A. Kazis

Journal:

Brain and Language

Year:

2003

Language:

english

File:

PDF, 52 KB

english, 2003

75

Functionality of lupin seed protein isolate in relation to its interfacial behaviour

S Pozani, G Doxastakis, V Kiosseoglou

Journal:

Food Hydrocolloids

Year:

2002

Language:

english

File:

PDF, 192 KB

english, 2002

76

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

A. Paraskevopoulou, I. Athanasiadis, G. Blekas, A.A. Koutinas, M. Kanellaki, V. Kiosseoglou

Journal:

Food Hydrocolloids

Year:

2003

Language:

english

File:

PDF, 143 KB

english, 2003

77

Fracture and textural properties of low fat egg yolk gels containing emulsion droplets

A Koidis, A Paraskevopoulou, V Kiosseoglou

Journal:

Food Hydrocolloids

Year:

2002

Language:

english

File:

PDF, 255 KB

english, 2002

78

The use of carboxymethylcellulose to recover potato proteins and control their functional properties

M Vikelouda, V Kiosseoglou

Journal:

Food Hydrocolloids

Year:

2004

Language:

english

File:

PDF, 184 KB

english, 2004

79

Stability of bovine serum albumin-stabilized olive oil-in-water emulsions and the role of the oil minor surface-active lipids

V. Kiosseoglou, A. Perdikis

Journal:

Food Hydrocolloids

Year:

1994

Language:

english

File:

PDF, 442 KB

english, 1994

80

Effect of cholesterol extraction from dried yolk with the aid of Polysorbate 80 on yolk's functional properties

A. Paraskevopoulou, V. Kiosseoglou

Journal:

Food Hydrocolloids

Year:

1995

Language:

english

File:

PDF, 425 KB

english, 1995

81

Functional properties of egg yolk concentrate with a reduced cholesterol content prepared by treatment with supercritical CO2

A. Paraskevopoulou, K. Panayiotou, V. Kiosseoglou

Journal:

Food Hydrocolloids

Year:

1997

Language:

english

File:

PDF, 805 KB

english, 1997

82

Identified Problems and Coping Strategies: Gypsy Minority Versus Non-Minority Adolescents

Maria Dikaiou, Grigoris Kiosseoglou

Journal:

International Migration

Year:

1993

Language:

english

File:

PDF, 1.26 MB

english, 1993

83

Brief Report: Academic achievement, motivation and possible selves

Angeliki Leondari, Efi Syngollitou, Grigoris Kiosseoglou

Journal:

Journal of Adolescence

Year:

1998

Language:

english

File:

PDF, 36 KB

english, 1998

84

Neuropsychological profile of cognitively impaired patients with schizophrenia

Vasilis P. Bozikas, Mary H. Kosmidis, Grigoris Kiosseoglou, Athanasios Karavatos

Journal:

Comprehensive Psychiatry

Year:

2006

Language:

english

File:

PDF, 146 KB

english, 2006

85

Acid-induced gelation of aqueous WPI–CMC solutions: Effect on orange oil aroma compounds retention

A. Paraskevopoulou, E. Tsioga, C.G. Biliaderis, V. Kiosseoglou

Journal:

Food Hydrocolloids

Year:

2013

Language:

english

File:

PDF, 449 KB

english, 2013

86

Dough rheology and baking performance of wheat flour–lupin protein isolate blends

A. Paraskevopoulou, E. Provatidou, D. Tsotsiou, V. Kiosseoglou

Journal:

Food Research International

Year:

2010

Language:

english

File:

PDF, 462 KB

english, 2010

87

An inulin-based dressing emulsion as a potential probiotic food carrier

Fani Mantzouridou, Anna Spanou, Vassilios Kiosseoglou

Journal:

Food Research International

Year:

2012

Language:

english

File:

PDF, 842 KB

english, 2012

88

Endothelial function markers in parkinsonian patients with hyperhomocysteinemia

Sevasti Bostantjopoulou, Zoe Katsarou, Theodora Frangia, Olga Hatzizisi, Kostas Papazisis, George Kyriazis, Gregory Kiosseoglou, Aristidis Kazis

Journal:

Journal of Clinical Neuroscience

Year:

2005

Language:

english

File:

PDF, 89 KB

english, 2005

89

Physicochemical properties of a dressing-type o/w emulsion as influenced by orange pulp fiber incorporation

Nino T. Chatsisvili, Ioannis Amvrosiadis, Vassilis Kiosseoglou

Journal:

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology

Year:

2012

Language:

english

File:

PDF, 694 KB

english, 2012

90

Verbal fluency in institutionalized patients with schizophrenia: Age-related performance decline

Mary H. Kosmidis, Vassilis P. Bozikas, Christina H. Vlahou, Grigoris Kiosseoglou, George Giaglis, Athanasios Karavatos

Journal:

Psychiatry Research

Year:

2005

Language:

english

File:

PDF, 121 KB

english, 2005

91

Functional properties of single cell protein produced by kefir microflora

A Paraskevopoulou, I Athanasiadis, M Kanellaki, A Bekatorou, G Blekas, V Kiosseoglou

Journal:

Food Research International

Year:

2003

Language:

english

File:

PDF, 224 KB

english, 2003

92

Functionality of medium molecular weight xanthan gum produced by Xanthomonas Campestris ATCC 1395 in batch culture

A. Kiosseoglou, E. Papalamprou, E. Makri, G. Doxastakis, V. Kiosseoglou

Journal:

Food Research International

Year:

2003

Language:

english

File:

PDF, 174 KB

english, 2003

93

Abnormality of N30 somatosensory evoked potentials in Parkinson’s disease: a multidisciplinary approach

S Bostantjopoulou, Z Katsarou, D Zafiriou, G Gerasimou, A Alevriadou, G Georgiadis, G Kiosseoglou, A Kazis

Journal:

Neurophysiologie Clinique/Clinical Neurophysiology

Year:

2000

File:

PDF, 1.89 MB

2000

94

Whey protein–carboxymethylcellulose interaction in solution and in oil-in-water emulsion systems. Effect on emulsion stability

T. Koupantsis, V. Kiosseoglou

Journal:

Food Hydrocolloids

Year:

2009

Language:

english

File:

PDF, 415 KB

english, 2009

95

The AQT© as a useful short screening test for dementia. Evidence from two European cultures

Siegbert Warkentin, Eleni Tsantali, G. Kiosseoglou, L. Minthon, E.H. Wiig, N.P. Nielsen, E. Londos, M. Tsolaki

Journal:

Alzheimer's & Dementia

Year:

2005

Language:

english

File:

PDF, 45 KB

english, 2005

96

Oil bodies: An insight on their microstructure — maize germ vs sunflower seed

Nikiforidis, C.V., Kiosseoglou, V., Scholten, E.

Journal:

Food Research International

Year:

2013

Language:

english

File:

PDF, 883 KB

english, 2013

97

Formulation optimization of a potentially prebiotic low-in-oil oat-based salad dressing to improve Lactobacillus paracasei subsp. paracasei survival and physicochemical characteristics

Mantzouridou, Fani, Karousioti, Aggeliki, Kiosseoglou, Vassilios

Journal:

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology

Year:

2013

Language:

english

File:

PDF, 958 KB

english, 2013

98

Impact of emulsifier-polysaccharide interactions on the stability and rheology of stabilised oil-in-water emulsions

Zinoviadou, Kyriaki G., Moschakis, Thomas, Kiosseoglou, Vassilios, Biliaderis, Costas G.

Journal:

Procedia Food Science

Year:

2011

Language:

english

File:

PDF, 454 KB

english, 2011

99

Stability of Acidic Egg White Protein Emulsions Containing Xanthan Gum

Drakos, Antonios, Kiosseoglou, Vassilis

Journal:

Journal of Agricultural and Food Chemistry

Year:

2006

Language:

english

File:

PDF, 611 KB

english, 2006

100

Controlled shifting of attention in schizophrenia and bipolar disorder through a dichotic listening paradigm

Bozikas, V.P., Kosmidis, M.H., Giannakou, M., Kechayas, P., Tsotsi, S., Kiosseoglou, G., Fokas, K., Garyfallos, G.

Journal:

Comprehensive Psychiatry

Year:

2014

Language:

english

File:

PDF, 626 KB

english, 2014