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Anastasios (Tassos) Koidis

The Queen's University Belfast

United Kingdom

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Research Interests

Analytical Chemistry

70%

Pharmaceutical Chemistry

20%

Essential Oil Chemistry

40%

Spectroscopy

30%

Spectrometry

30%

Diagnostic Assay

20%

Advanced Oxidation Processes

20%

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Articles23

Detection of sugar syrup adulteration in UK honey using DNA barcoding

Article Link

Year:

2025

Robustness of hyperspectral imaging in food analysis of thin surfaces: A case study using thin HAM products

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Year:

2025

Physicochemical and rheological properties of dietary fibres extracted from agri-food by products: Comparison against methylcellulose

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Year:

2025

Development of a real-time chromogenic film utilising a sensory response scale and biomarker strategy for identifying the rancidity degree of infant formula rice flour

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Year:

2025

Rapid prediction of beef colour evolution and myoglobin forms using near-infrared spectroscopy (NIRS)

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Year:

2025

Identification and quantitation of multiplex camellia oil adulteration based on 11 characteristic lipids using UPLC-Q-Orbitrap-MS

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Year:

2025

Infrared spectroscopy and chemometrics for predicting commercial categories of virgin olive oils and supporting the panel test

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Year:

2025

Bioaccessibility of iron in developed pectin iron complex using Citrus limon Burm F. peels subjected to in-vitro gastro-pancreatic digestion

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Year:

2024

Modelling and numerical methods for identifying low-level adulteration in ground beef using near-infrared hyperspectral imaging (NIR-HSI)

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Year:

2024

Challenges in the Use of AI-Driven Non-Destructive Spectroscopic Tools for Rapid Food Analysis

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Year:

2024

Standardization of extraction of pectin from Assam lemon (Citrus limon Burm f.) peels using novel technologies and quality characterization

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Year:

2024

Unraveling the metabolomics mysteries in camellia oil: from cognition to application

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Year:

2024

Edible insects in mixed-sourced protein meals for animal feed and food: An EU focus

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Year:

2023

Authenticating emergent adulterant 6-Benzylaminopurine in bean sprouts: virtual hapten similarity enhanced immunoassay

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Year:

2023

Developing an ultrasensitive immunochromatographic assay for authentication of an emergent fraud aminopyrine in herbal tea

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Year:

2023

Identifying an emergent adulterant hydrochlorothiazide in food: A simple lateral flow strip with high sensitivity by time-resolved fluorescence

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Year:

2023

Multianalyte analysis of volatile compounds in virgin olive oils using SPME‐GC with FID or MS detection: results of an international interlaboratory validation

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Year:

2023

Optimisation of the physicochemical stability of extra virgin olive oil-in-water nanoemulsion: processing parameters and stabiliser type

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Year:

2022

Bayesian Fusion Model Enhanced Codfish Classification Using Near Infrared and Raman Spectrum

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Year:

2022

One-step self-assembling multiple hydrophobic quantum dots and hydrophilic biomolecules into all-inclusive tags for ultrasensitive immunosensors

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Year:

2022

Facile fabrication of highly quantum Dot/AuNP-loaded tags for a dual-modal colorimetric/reversed ratiometric fluorescence immunochromatographic assay

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Year:

2022

Effect of novel combination processing technologies on extraction and quality of rice bran oil

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Year:

2022

Recent Advances in Analytical Methods for the Detection of Olive Oil Oxidation Status during Storage along with Chemometrics, Authenticity and Fraud Studies

Article Link

Year:

2022

Collaborators11

Maria Anastasiadi

Lecturer in Bioinformatics

Cranfield University

UNITED KINGDOM

Paul Brereton

Queen's University Belfast

UNITED KINGDOM

Sophie Dodd

Cranfield University

UNITED KINGDOM

KATERINA Theodoridou

The Queen's University Belfast

UNITED KINGDOM

Jesús Martínez del Rincón

The Queen's University Belfast

UNITED KINGDOM

Richard Frazier

Professor of Food Science

University of Reading

UNITED KINGDOM

Saskia Marieke van Ruth

Wageningen University & Research

NETHERLANDS

THEO VARZAKAS

Professor

UNIVERSITY OF PELOPONNESE

GREECE

Zoltan Kevei

Cranfield University

UNITED KINGDOM

Julia Rodriguez Garcia

Associate Professor in Food Science

University of Reading

UNITED KINGDOM

ALESSANDRO FERRAGINA

University of Parma

ITALY

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