Anastasios (Tassos) Koidis

The Queen's University Belfast

United Kingdom

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Articles (23)

Collaborators (11)

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

THEO VARZAKAS

UNIVERSITY OF PELOPONNESE

Zoltan Kevei

Cranfield University

UNITED KINGDOM

Julia Rodriguez Garcia

Associate Professor in Food Science

University of Reading

UNITED KINGDOM

ALESSANDRO FERRAGINA

University of Parma

Anastasios (Tassos) Koidis

Research Interests

Explore related searches

Contact this professor

Articles (23)

Detection of sugar syrup adulteration in UK honey using DNA barcoding

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Collaborators (11)

Maria Anastasiadi

Paul Brereton

Sophie Dodd

KATERINA Theodoridou

Jesús Martínez del Rincón

Richard Frazier

Saskia Marieke van Ruth

THEO VARZAKAS

Zoltan Kevei

Julia Rodriguez Garcia

ALESSANDRO FERRAGINA

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