Zobrazeno 1 - 10
of 205
pro vyhledávání: '"Maria Z. Tsimidou"'
Autor:
Nikolaos Nenadis, Maria Z. Tsimidou
Publikováno v:
Exploration of Foods and Foodomics, Vol 2, Iss 4, Pp 326-338 (2024)
Aim: A protocol relying on quantum chemical calculations to assist prioritization of phenolic compounds as antioxidants in terms of hydrogen atom donation efficiency is presented. The use of reference compounds, an important metrological issue for a
Externí odkaz:
https://doaj.org/article/376c4df83dfe46c0bb9361bbf91e0d5e
Autor:
Stella A. Ordoudi, Maria Z. Tsimidou
Publikováno v:
Exploration of Foods and Foodomics, Vol 2, Iss 3, Pp 236-251 (2024)
Aim: Saffron, a precious spice deriving from the emblematic Crocus sativus L. cultivation, is a traditional product with high socio-economic and cultural value in Greece, especially in the region of Western Macedonia where the Protected Designation o
Externí odkaz:
https://doaj.org/article/54f605498f5c44d5aa5df80888c34544
Publikováno v:
Frontiers in Nutrition, Vol 10 (2023)
IntroductionThe European research landscape suffers widely from fragmentation and little cross-border research collaboration. Efforts are underway to bring the European Research Area to a higher level of performance and capacity in cutting-edge scien
Externí odkaz:
https://doaj.org/article/12fa66ed336a4dfca7bb89fd1ec1bf4b
Publikováno v:
Molecules, Vol 28, Iss 5, p 2267 (2023)
Assessment of the antioxidant activity of different types of natural compounds is a complex research area that encompasses various in vitro tests and in vivo studies. Sophisticated modern analytical tools permit the unambiguous characterization of th
Externí odkaz:
https://doaj.org/article/f8518dc7686d409b996b4585c35cc185
Autor:
Maria Z. Tsimidou
Publikováno v:
Antioxidants, Vol 12, Iss 2, p 496 (2023)
Saffron is known as the most expensive spice in the world. It is comprised of the dried stigmas of the pistil of the Crocus sativus L., which is a cultivated, sterile crocus plant. This plant material is now recognized as the unique edible source of
Externí odkaz:
https://doaj.org/article/f8cc706a6aef4f17b445c0a4b5229f88
Autor:
Maria Z. Tsimidou
Publikováno v:
Separations, Vol 9, Iss 11, p 351 (2022)
The analysis of the secoiridoid type of phenolic compounds present in virgin olive oil has become a challenging area of research since the first evidence of their presence in the polar fraction of the oil. Separation techniques, mainly liquid chromat
Externí odkaz:
https://doaj.org/article/41724c9709394b75ba82c37b8c397ea0
Autor:
Stella A. Ordoudi, Maria Papapostolou, Nikolaos Nenadis, Fani Th. Mantzouridou, Maria Z. Tsimidou
Publikováno v:
Foods, Vol 11, Iss 5, p 752 (2022)
Essential oils (EOs) find application as flavoring agents in the food industry and are also desirable ingredients as they possess preservative properties. The Mediterranean diet involves the use of a lot of herbs and spices and their products (infusi
Externí odkaz:
https://doaj.org/article/d2530cc5f2f94d3791e3fde39a43543c
Autor:
Maria Z. Tsimidou, Stella A. Ordoudi, Fani Th. Mantzouridou, Nikolaos Nenadis, Tamara Stelzl, Michael Rychlik, Nastasia Belc, Claudia Zoani
Publikováno v:
Foods, Vol 11, Iss 4, p 599 (2022)
The pan-European distributed Research Infrastructure for Promoting Metrology in Food and Nutrition (METROFOOD-RI) has evolved in the frame of the European Strategy Forum on Research Infrastructures (ESFRI) to promote high-quality metrology services a
Externí odkaz:
https://doaj.org/article/218d18392e1d4bbc88dfeba0dec78c27
Autor:
Aspasia Mastralexi, Maria Z. Tsimidou
Publikováno v:
Molecules, Vol 26, Iss 19, p 6007 (2021)
This work is a continuation of efforts to establish the nutritional profile of virgin olive oil (VOO) from cv. Chondrolia Chalkidikis and Chalkidiki and to strengthen its positioning in the global VOO landscape. VOOs produced at an industrial scale i
Externí odkaz:
https://doaj.org/article/163761995264430083aad4659a9b1be6
Autor:
Aspasia Mastralexi, Maria Z. Tsimidou
Publikováno v:
Molecules, Vol 26, Iss 11, p 3184 (2021)
The European food legislation authorizes the use of certain health claims based on a scientific basis. This study aimed to evaluate the fatty acid, tocopherol, and polar phenol composition of virgin olive oil (VOO) from cv. Chondrolia Chalkidikis and
Externí odkaz:
https://doaj.org/article/d23a113671764ef58a3dccc2820a713c