Physicochemical Factors Affecting the Rheology and Stability of Peach Puree Dispersions by Smaro Kyroglou, Christos Ritzoulis, Athina Theocharidou, Patroklos Vareltzis

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A comparative study on the effects of heat, ultrasound and high hydrostatic pressure on the structural and physicochemical properties of whey proteins by Sara Keshvari Khojasteh, Rassoul Kadkhodaee, Christos Ritzoulis, Zahra Emam-Djomeh, Bahareh Emadzadeh

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Revisiting the Thermal Behavior and Infrared Absorbance Bands of Anhydrous and Hydrated DL-Tartaric Acid by Costas Tsioptsias, Sevasti Matsia, Athanasios Salifoglou, Konstantinos E. Georgiadis, Kyriaki Kyriakouli, Christos Ritzoulis, Ioannis Tsivintzelis, Costas Panayiotou

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