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MARIA TSIMIDOU

Professor

Aristotle University of Thessaloniki

Greece

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Research Interests

Food Science

80%

Pharmaceutical Chemistry

10%

Essential Oil Chemistry

50%

Antioxidant Activity

30%

Essential Oil

30%

Functional Food

30%

Food Preservation

30%

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Articles9

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

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Year:

2023

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

Article Link

Year:

2023

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

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Year:

2022

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

Article Link

Year:

2022

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

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Year:

2022

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

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Year:

2021

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

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Year:

2021

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

Article Link

Year:

2021

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

Article Link

Year:

2021

Collaborators2

Stella Ordoudi

Laboratory Teaching Staff

Aristotle University of Thessaloniki

GREECE

Nikolaos Nenadis

Assistant Professor

Aristotle University of Thessaloniki

GREECE

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MARIA TSIMIDOU

Professor

How do I reach out?

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Research Interests

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Articles9

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)

Collaborators2

Stella Ordoudi

Nikolaos Nenadis

How do I reach out?