검색결과 : 14건
| No. | Article |
|---|---|
| 1 |
Annular pressure-driven flow of a Bingham plastic with pressure-dependent rheological parameters Ioannou I, Georgiou GC Rheologica Acta, 58(10), 699, 2019 |
| 2 |
Thermal performance and embodied energy of standard and retrofitted wall systems encountered in Southern Europe Kyriakidis A, Michael A, Illampas R, Charmpis DC, Ioannou I Energy, 161, 1016, 2018 |
| 3 |
Lubrication solution of the axisymmetric Poiseuille flow of a Bingham fluid with pressure-dependent rheological parameters Housiadas KD, Ioannou I, Georgiou GC Journal of Non-Newtonian Fluid Mechanics, 260, 76, 2018 |
| 4 |
Axisymmetric Poiseuille flow of a Bingham plastic with rheological parameters varying linearly with pressure Ioannou I, Georgiou GC Journal of Non-Newtonian Fluid Mechanics, 259, 16, 2018 |
| 5 |
Effect of ball milling on the carbon sequestration efficiency of serpentinized peridotites Rigopoulos I, Delimitis A, Ioannou I, Efstathiou AM, Kyratsi T Minerals Engineering, 120, 66, 2018 |
| 6 |
Enhancing the rate of ex situ mineral carbonation in dunites via ball milling Rigopoulos I, Vasiliades MA, Ioannou I, Efstathiou AM, Godelitsas A, Kyratsi T Advanced Powder Technology, 27(2), 360, 2016 |
| 7 |
Carbon dioxide storage in olivine basalts: Effect of ball milling process Rigopoulos I, Petallidou KC, Vasiliades MA, Delimitis A, Ioannou I, Efstathiou AM, Kyratsi T Powder Technology, 273, 220, 2015 |
| 8 |
The structural characteristics and rheological properties of Lebanese locust bean gum Haddarah A, Bassal A, Ismail A, Gaiani C, Ioannou I, Charbonnel C, Hamieh T, Ghoul M Journal of Food Engineering, 120, 204, 2014 |
| 9 |
Review of the effects of food processing and formulation on flavonol and anthocyanin behaviour Ioannou I, Hafsa I, Hamdi S, Charbonnel C, Ghoul M Journal of Food Engineering, 111(2), 208, 2012 |
| 10 |
Effects of freezing treatments on viscoelastic and structural behavior of frozen sweet dough Meziani S, Jasniewski J, Gaiani C, Ioannou I, Muller JM, Ghoul M, Desobry S Journal of Food Engineering, 107(3-4), 358, 2011 |