MARIA TSIMIDOU

Professor

Aristotle University of Thessaloniki

Greece

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Professors in Food Science

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Professor Maria Tsimidou is a faculty member at Aristotle University of Thessaloniki, Greece. Her research focuses on food science, particularly the bioactive compounds in olive oil and saffron, as well as the application of essential oils in food preservation. Recent publications include studies on the antioxidant activity of olive tree products and the implementation of health claims for olive oil polyphenols.

Articles (9)

Year:

2023

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2023

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2022

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2022

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2022

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2021

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2021

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2021

Year:

2021

Collaborators (2)

Stella Ordoudi

Laboratory Teaching Staff

Aristotle University of Thessaloniki

GREECE

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Nikolaos Nenadis

Assistant Professor

Aristotle University of Thessaloniki

GREECE

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MARIA TSIMIDOU

Research Interests

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Articles (9)

On the Importance of the Starting Material Choice and Analytical Procedures Adopted When Developing a Strategy for the Nanoencapsulation of Saffron (<i>Crocus sativus</i> L.) Bioactive Antioxidants

The Contribution of Theoretical Prediction Studies to the Antioxidant Activity Assessment of the Bioactive Secoiridoids Encountered in Olive Tree Products and By-Products

A Critical Appraisal of the Separation Protocols Proposed for the Implementation of the Health Claim on “Olive Oil Polyphenols” (EC Regulation 432/2012)

Bay Laurel (<i>Laurus nobilis</i> L.) Essential Oil as a Food Preservative Source: Chemistry, Quality Control, Activity Assessment, and Applications to Olive Industry Products

Strategic Priorities of the Scientific Plan of the European Research Infrastructure METROFOOD-RI for Promoting Metrology in Food and Nutrition

On the Squalene Content of CV Chondrolia Chalkidikis and Chalkidiki (Greece) Virgin Olive Oil

The Potential of Virgin Olive Oil from cv. Chondrolia Chalkidikis and Chalkidiki (Greece) to Bear Health Claims according to the European Legislation

Suggestions on the Contribution of Methyl Eugenol and Eugenol to Bay Laurel (<i>Laurus nobilis</i> L.) Essential Oil Preservative Activity through Radical Scavenging

Flavored Olive Oil as a Preservation Means of Reduced Salt Spanish Style Green Table Olives (cv. Chalkidiki)

Collaborators (2)

Stella Ordoudi

Nikolaos Nenadis

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