Search Results - "Ioannou, P.V."

Physical stability of sonicated arsonoliposomes: effect of calcium ions by Fatouros, D G, Piperoudi, S, Gortzi, O, Ioannou, P V, Frederik, P, Antimisiaris, S G

“…The physical stability of sonicated arsonoliposomes in the absence and presence of Ca(2+) ions is evaluated. Cholesterol-containing arsonoliposomes composed of…”
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Preparation and properties of arsonolipid containing liposomes by Fatouros, D, Gortzi, O, Klepetsanis, P, Antimisiaris, S.G, Stuart, M.C.A, Brisson, A, Ioannou, P.V

“…Arsonolipids are analogs of phosphonolipids which have a chemically versatile head group. In preliminary cell culture studies, liposomes composed solely of…”
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Total selenium concentration in tap and bottled drinking water and coastal waters of Greece by Bratakos, M S, Zafiropoulos, T F, Siskos, P A, Ioannou, P V, Zarifopoulos, T F

“…The total selenium concentration in various waters from all over Greece was determined fluorimetrically. The concentration in most of the drinking water,…”
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The effect of pH on the electrophoretic behaviour of a new class of liposomes: arsonoliposomes by Fatouros, D.G., Klepetsanis, P., Ioannou, P.V., Antimisiaris, S.G.

“…Herein we report the effect of pH on the surface charge of a new class of liposomes: arsonoliposomes. Plain or mixed arsonoliposomes with cholesterol (Chol)…”
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The regional distribution of selenium in Greek cereals by Bratakos, M S, Ioannou, P V

“…The selenium content of hard and soft wheat, barley, oats, rye and corn grown in approximately 100 different locations of Greece has been determined…”
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Selenium losses on cooking Greek foods by Bratakos, M.S, Zafiropoulos, T.F, Siskos, P.A, Ioannou, P.V

“…Summary The effect of various cooking practices (frying, grilling, boiling and canning) on the selenium content of selected food items has been determined. All…”
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