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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
 
 Selected Publications
1. Ordoudi, S. A., Staikidou, C., Kyriakoudi, A., Tsimidou, M. Z.  
"A stepwise approach for the detection of carminic acid in saffron with regard to religious food certification. ",  Food Chemistry, 267, 410-419, (2018)
2. Kyriakoudi, A., & Tsimidou, M. Z. 
"Properties of encapsulated saffron extracts in maltodextrin using the büchi B-90 nano spray-dryer. ", Food Chemistry, 266, 458-465, (2018)
3. Tsimidou, M. Z., Nenadis, N., Servili, M., García Gonzáles, D. L., & Gallina Toschi, T.  
"Why tyrosol derivatives have to be quantified in the calculation of “Olive oil polyphenols” content to support the health claim provisioned in the EC reg. 432/2012", European Journal of Lipid Science and Technology, , 120, 1800098 (1-6), (2018)
4. Papadaki, E., Tsimidou, M. Z., & Mantzouridou, F. T. 
"Changes in phenolic compounds and phytotoxicity of the spanish-style green olive processing wastewaters by aspergillus niger B60. ", Journal of Agricultural and Food Chemistry, 66(19, 4891-4901, (2018)
5. Lalou, S., Ferentidou, M., Mantzouridou, F. T., & Tsimidou, M. Z. 
"Balsamic type varietal vinegar from cv. xinomavro (northen greece). optimization and scale-up of the alcoholic fermentation step using indigenous multistarters", Food Chemistry, 244, 266-274, (2018)
6. Matsakidou, A., Tsimidou, M. Z., & Kiosseoglou, V. 
"Storage behavior of caseinate-based films incorporating maize germ oil bodies", Food Research International, xx, xx-xx, (2018)
7. Nenadis, N., Mastralexi, A., Tsimidou, M. Z., Vichi, S., Quintanilla-Casas, B., Donarski, J., . . . Gallina Toschi, T.  
"Toward a harmonized and standardized protocol for the determination of total hydroxytyrosol and tyrosol content in virgin olive oil (VOO). extraction solvent. ", European Journal of Lipid Science and Technology, xx, xx-xx, (2018)
8. Ordoudi, S. A., Cagliani, L. R., Melidou, D., Tsimidou, M. Z., & Consonni, R. 
"Uncovering a challenging case of adulterated commercial saffron", Food Control, 81, 147-155, (2017)
9. Bosmali, I., Ordoudi, S. A., Tsimidou, M. Z., & Madesis, P.  
"Greek PDO saffron authentication studies using species specific molecular markers", Food Research International, 100, 899-907, (2017)
10. Naziri, E., Koupantsis, T., Mantzouridou, F. T., Paraskevopoulou, A., Tsimidou, M. Z., & Kiosseoglou, V. 
"Influence of thermal treatment on the stability of vegetable “milk” obtained by ultrafiltration of aqueous oil body extracts from various sources", European Journal of Lipid Science and Technology, 119(7, 1600362 (1-13), (2017)
11. Karagiorgos, N., Nenadis, N., Trypidis, D., Siozios, K., Siskos, S., Nikolaidis, S., & Tsimidou, M. Z. 
"An approach for estimating adulteration of virgin olive oil with soybean oil using image analysis", Paper presented at the 2017 6th International Conference on Modern Circuits and Systems Technologies, MOCAST 2017, 79376, xx-xx, (2017)
12. Tsimidou, M., & Tarantilis, P. A. 
"Special issue "saffron (crocus sativus, L.): Omics and other techniques in authenticity, quality, and bioactivity studies"", Molecules, 22(1), 10, (2017)
13. Conte, L., & Tsimidou, M. 
"Special issue on olive oil", European Journal of Lipid Science and Technology, 119(1, 1600407(1-2), (2017)
14. Kyriakoudi, A., & Tsimidou, M. Z. 
"Standardization of sample preparation conditions for crocetin isolation from saffron aided by response surface methodology", Paper presented at the 3rd IMEKOFOODS Conference: Metrology Promoting Harmonization and Standardization in Food and Nutrition, xx, 302-305, (2017)
15. Ordoudi, S. A., & Tsimidou, M. Z. 
"Building spectral databases for the quality control of spices: The case study of saffron", Paper presented at the 3rd IMEKOFOODS Conference: Metrology Promoting Harmonization and Standardization in Food and Nutrition, xx, 52-55, (2017)
16. Nenadis, N., & Tsimidou, M. Z.  
"Perspective of vibrational spectroscopy analytical methods in on-field/official control of olives and virgin olive oil", European Journal of Lipid Science and Technology, 119(1, 1600148(1-18), (2017)
17. Papadaki, E., Tsimidou, M. Z., & Mantzouridou, F. T. 
"Evaluation of the biological detoxification of table olive processing wastewaters by UV-VIS spectrophotometry and liquid chromatography ", Paper presented at the 3rd IMEKOFOODS Conference: Metrology Promoting Harmonization and Standardization in Food and Nutrition, xx, 328-331, (2017)
18. Matsakidou, A., Tsimidou, M. Z., & Kiosseoglou, V. 
"Revealing the invisible changes in ftir spectra upon storage of edible composite films using two dimensional correlation analysis", Paper presented at the 3rd IMEKOFOODS Conference: Metrology Promoting Harmonization and Standardization in Food and Nutrition, xx, 46-50, (2017)
19. Kyriakoudi, A., Ordoudi, S. A., & Tsimidou, M. Z. 
"Current status and future needs in the assessment of saffron quality parameters included in the ISO 3632: Saffron (crocus sativus L.)", Paper presented at the 3rd IMEKOFOODS Conference: Metrology Promoting Harmonization and Standardization in Food and Nutrition, xx, 343-347, (2017)
20. Mastralexi, A., Filippidou, M., Mantzouridou, T. F., Zachariadis, G., & Tsimidou, M. Z. 
"Sodium content in spanish-style halkidiki green olives and its relationship with consumer acceptability scores", Paper presented at the 3rd IMEKOFOODS Conference: Metrology Promoting Harmonization and Standardization in Food and Nutrition, xx, 332-335, (2017)
21. Lalou, S., Kontogianni, V. G., Tsiafoulis, C. G., Gerothanassis, I. P., & Tsimidou, M. Z. 
"The potential of NMR spectroscopy vs separation techniques: The case of balsamic vinegar analysis", Paper presented at the 3rd IMEKOFOODS Conference: Metrology Promoting Harmonization and Standardization in Food and Nutrition, xx, 204-208, (2017)
22. Kyriakoudi, A., Kouzounis, D., Zoani, C., Zappa, G., & Tsimidou, M. Z. 
"The importance of metrofood ri for/in the development of the agrofood sector in the south eastern european (SEE) partner countries", Paper presented at the 3rd IMEKOFOODS Conference: Metrology Promoting Harmonization and Standardization in Food and Nutrition, xx, 200-203, (2017)
23. Lalou, S., Capece, A., Mantzouridou, F. T., Romano, P., & Tsimidou, M. Z.  
"Implementing principles of traditional concentrated grape must fermentation to the production of new generation balsamic vinegars. starter selection and effectiveness", Journal of Food Science and Technology, 53(9), 3424-3436, (2016)
24. Naziri, E., Mitić, M. N., & Tsimidou, M. Z.  
"Contribution of tocopherols and squalene to the oxidative stability of cold-pressed pumkin seed oil (cucurbita pepo L.) ", European Journal of Lipid Science and Technology, 118(6, 898-905, (2016)
25. Nenadis, N., Heenan, S., Tsimidou, M. Z., & Van Ruth, S. 
"Applicability of PTR-MS in the quality control of saffron", Food Chemistry, 196, 961-967, (2016)
26. Consonni, R., Ordoudi, S. A., Cagliani, L. R., Tsiangali, M., & Tsimidou, M. Z. 
"On the traceability of commercial saffron samples using1H-NMR and FT-IR metabolomics", Molecules, 21(3), 286, (2016)
27. Paredi, G., Raboni, S., Marchesani, F., Ordoudi, S. A., Tsimidou, M. Z., Mozzarelli, A., & McPhee, D. J.  
"Insight of saffron proteome by gel-electrophoresis. Molecules,", Molecules, 21(2), 167, (2016)
28. Kyriakoudi, A., & Tsimidou, M. Z. 
"Sampling and reference material requirements for saffron authenticity and quality evaluation emerged from the methods developed within the COST action FA1101 (saffron-OMICS)", Paper presented at the 2nd IMEKOFOODS Conference: Promoting Objective and Measurable Food Quality and Safety, xx, 94-100, (2016)
29. Chrysanthou, A., Pouliou, E., Kyriakoudi, A., & Tsimidou, M. Z. 
"Sensory threshold studies of picrocrocin, the major bitter compound of saffron", Journal of Food Science, 81(1), S189-S198, (2016)
30. Kyriakoudi, A., Zoani, C., Zappa, G., & Tsimidou, M. Z.  
"Development of analytical methodologies to determine the elemental profile of saffron for geographical origin assessment studies", Paper presented at the 2nd IMEKOFOODS Conference: Promoting Objective and Measurable Food Quality and Safety, xx, 316-320, (2016)
31. Kyriakoudi, A., Pouliou, E., Ordoudi, S. A., & Tsimidou, M. Z. 
"Sensorial and functional attributes of herbal infusions containing saffron", Paper presented at the 2nd IMEKOFOODS Conference: Promoting Objective and Measurable Food Quality and Safety, xx, 304-309, (2016)
32. Kyriakoudi, A., Ordoudi, S. A., & Tsimidou, M. Z. 
"Stability dependence of bioactive apocarotenoids of krokos kozanis in the presence of natural phenolic antioxidants. its significance in bioavailability studies", Paper presented at the 2nd IMEKOFOODS Conference: Promoting Objective and Measurable Food Quality and Safety, xx, 310-315, (2016)
33. Naziri, E., Glisic, S. B., Mantzouridou, F. T., Tsimidou, M. Z., Nedovic, V., & Bugarski, B. 
"Advantages of supercritical fluid extraction for recovery of squalene from wine lees", Journal of Supercritical Fluids, 107, 560-565, (2016)
 
 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. f 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)
4. DPPH (2,2-di(4-tert-octylphenyl)-1-picrylhydrazyl) radical scavenging mixed-mode colorimetric assay(s) (Ch. 8) In: Measurement of Antioxidant Activity & Capacity. Recent Trends and Applications
Nenadis, N., Tsimidou, M.Z. , Pages:141-164 (2017)
5. Recent developments in saffron fraud prevention (Ch. 19) In: Food Safety and Protection
Kyriakoudi, A., & Tsimidou, M. Z., Pages:651-676 (2017)
 
   
  School of Chemistry
Aristotle University of Thessaloniki