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Search research articles

ABOUT JoVE

Overview Leadership Blog JoVE Help Center

AUTHORS

Publishing Process Editorial Board Scope & Policies Peer Review FAQ Submit

LIBRARIANS

Testimonials Subscriptions Access Resources Library Advisory Board FAQ

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JoVE Journal Methods Collections JoVE Encyclopedia of Experiments Archive

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A Siomos

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Meat Science|November 9, 2011

Effect of degree of cutting of leek on physicochemical characteristics of Greek traditional sausagesF Papastamatiou, D Gerasopoulos, A Siomos, et al.

Communications in Agricultural and Applied Biological Sciences|October 4, 2008

Ascorbic acid biosynthesis during tomato fruit development and ripeningI Mellidou, A Siomos, J Keulemans, et al.

Molecular and Biochemical Parasitology|May 30, 2001

Histidine-rich protein 2 of the malaria parasite, Plasmodium falciparum, is involved in detoxification of the by-products of haemoglobin degradationV Papalexis, M A Siomos, N Campanale, et al.

Pageof 1

Search research articles

Showing results (1-10 of 3) with videos related to

Sort By:

Pageof 1

Meat Science|November 9, 2011

Effect of degree of cutting of leek on physicochemical characteristics of Greek traditional sausagesF Papastamatiou, D Gerasopoulos, A Siomos, et al.

Communications in Agricultural and Applied Biological Sciences|October 4, 2008

Ascorbic acid biosynthesis during tomato fruit development and ripeningI Mellidou, A Siomos, J Keulemans, et al.

Molecular and Biochemical Parasitology|May 30, 2001

Histidine-rich protein 2 of the malaria parasite, Plasmodium falciparum, is involved in detoxification of the by-products of haemoglobin degradationV Papalexis, M A Siomos, N Campanale, et al.

Pageof 1