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Maria Tsimidou
Maria Tsimidou
professor food chemistry, Aristotle Univ of Thessaloniki
Verified email at chem.auth.gr
Title
Cited by
Cited by
Year
Estimation of Scavenging Activity of Phenolic Compounds Using the ABTS•+ Assay
N Nenadis, LF Wang, M Tsimidou, HY Zhang
Journal of agricultural and food chemistry 52 (15), 4669-4674, 2004
8722004
Antioxidant activities and phenolic composition of extracts from Greek oregano, Greek sage, and summer savory
V Exarchou, N Nenadis, M Tsimidou, IP Gerothanassis, A Troganis, ...
Journal of agricultural and food chemistry 50 (19), 5294-5299, 2002
5712002
Olive oil composition
D Boskou, G Blekas, M Tsimidou
Olive oil, 41-72, 2006
4422006
Stability of virgin olive oil. 1. Autoxidation studies
E Psomiadou, M Tsimidou
Journal of agricultural and food chemistry 50 (4), 716-721, 2002
3842002
Composition and antioxidant activity of essential oils from oregano plants grown wild in Greece
V Lagouri, M Tsimidou, S Kokkini-Gkouzkouni, DC Boskou, G Blekas
Zeitschrift für Lebensmittel-Untersuchung und Forschung 197 (IKEEART-2019 …, 1993
3541993
Polyphenols and quality of virgin olive oil in retrospect
M Tsimidou
Italian Journal of Food Science 10 (IKEEART-2022-259), 99-116, 1998
2731998
Observations on the estimation of scavenging activity of phenolic compounds using rapid 1,1-diphenyl-2-picrylhydrazyl (DPPH) tests
N Nenadis, M Tsimidou
Journal of the American Oil Chemists' Society 79, 1191-1195, 2002
2562002
Phenolic compounds and stability of virgin olive oil—Part I
M Tsimidou, G Papadopoulos, D Boskou
Food Chemistry 45 (2), 141-144, 1992
2511992
Oxidative stability and minor constituents of virgin olive oil and cold-pressed rapeseed oil
A Koski, E Psomiadou, M Tsimidou, A Hopia, P Kefalas, K Wähälä, ...
European Food Research and Technology 214, 294-298, 2002
2452002
α-Tocopherol content of Greek virgin olive oils
E Psomiadou, M Tsimidou, D Boskou
Journal of agricultural and food chemistry 48 (5), 1770-1775, 2000
2282000
Contribution of α-tocopherol to olive oil stability
G Blekas, M Tsimidou, D Boskou
Food chemistry 52 (3), 289-294, 1995
2181995
Structure− antioxidant activity relationship of ferulic acid derivatives: Effect of carbon side chain characteristic groups
N Nenadis, HY Zhang, MZ Tsimidou
Journal of Agricultural and Food Chemistry 51 (7), 1874-1879, 2003
2102003
Use of reference compounds in antioxidant activity assessment
N Nenadis, O Lazaridou, MZ Tsimidou
Journal of agricultural and food chemistry 55 (14), 5452-5460, 2007
2042007
Biophenols in table olives
G Blekas, C Vassilakis, C Harizanis, M Tsimidou, DG Boskou
Journal of Agricultural and Food Chemistry 50 (13), 3688-3692, 2002
1932002
Pigments in Greek virgin olive oils: occurrence and levels
E Psomiadou, M Tsimidou
Journal of the Science of Food and Agriculture 81 (7), 640-647, 2001
1852001
Simultaneous HPLC determination of tocopherols, carotenoids, and chlorophylls for monitoring their effect on virgin olive oil oxidation
E Psomiadou, M Tsimidou
Journal of Agricultural and Food Chemistry 46 (12), 5132-5138, 1998
1821998
Kinetic studies of degradation of saffron carotenoids encapsulated in amorphous polymer matrices
K Selim, M Tsimidou, CG Biliaderis
Food Chemistry 71 (2), 199-206, 2000
1592000
Determination of phenolic compounds in virgin olive oil by reversed-phase HPLC with emphasis on UV detection
M Tsimidou, G Papadopoulos, D Boskou
Food Chemistry 44 (1), 53-60, 1992
1581992
Antioxidants in Greek virgin olive oils
N Kalogeropoulos, MZ Tsimidou
Antioxidants 3 (2), 387-413, 2014
1522014
On the role of squalene in olive oil stability
E Psomiadou, M Tsimidou
Journal of Agricultural and Food Chemistry 47 (10), 4025-4032, 1999
1381999
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Articles 1–20