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 Tsimidou Maria, Professor
Laboratory: Food Chemistry and Technology
 
 
 
ARISTOTLE
UNIVERSITY OF THESSALONIKI
DEPARTMENT OF CHEMISTRY
54124, THESSALONIKI
PHONE:+30 2310997796
tsimidou@chem.auth.gr
 
 
 
Research Areas
  • Chemical composition of natural products and quality of oils and fats.
  • Ιmportance of minor components (tocopherols, polyphenols, hydrocarbons and pigments) to oxidative stability of virgin olive oil.
  • Quality control of saffron
  • Structure-activity relationships of natural antioxidants -search for new sources
 
 
 Research Projects
1. Computational and experimental methods for evaluation of differences in the antioxidant activity of natural antioxidants
GGET Bilateral Agreement Programme Greece-China
2000-2002
2. PAVE 2000: Phytosqualene
GGET ELAIS. S.P.
2001-2003
3. Saffron adulteration by colour additives
EC Growth Programme CRAFT
2002-2004
4. Greek olive oil. Study on the minor compounds of olive oils consumed in the Greek households
SEVITEL
2003
5. Project "COLLABORATION": Identification of the most common and important quality effects observed for the physicochemical characteristics of the Greek virgin olive oils. Evaluation and preventive actions
Regulation 1334/2002 - OPEKEPE
1.3.2004 - 31.10.2004
 
 Co-operation with other institutions
1. Lab. of Applied Quantum Chemistry, Chemistry AUTH
Greece
2. Lab. οf Organic Chem., Chemistry, Ioannina
Greece
3. Lab. Of Applied Statistics. Mathematics, Ioannina
Greece
4. Lab. of Biochemistry. National Institute of Resear
Greece
5. Lab of Computational Biology, Zibo Univ, Shandong
Greece
6. Lab of Biochemistry, Wageningen University
The Netherlands
7. Lab of Food Chemistry, Univ Castilla La Mancha
Spain
8. Mediterranean Agronomic Institute of Chania
Greece
 
 Books
1. Chapter 9: Olive Oil Analysis In Olive Oil, Chemistry and Technology, D. Boskou (Ed.) AOCS Press
M. Tsimidou and D. Boskou, Pages:20 (1998)
2. The role of volatile compounds & polyphenols in olive oil sensory quality (Chapter 12) In Handbook
M T. Morales and M.Tsimidou, Pages:60 (1998)
3. Saffron Quality: Effect of Agricultural Practices, Processing & Storage Production Practices
S.A.Ordoudi and M. Z.Tsimidou, Pages:51 (2004)
 
   
  School of Chemistry
Aristotle University of Thessaloniki