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Journal of Food Science|November 26, 2015
Sensory Threshold Studies of Picrocrocin, the Major Bitter Compound of SaffronAndreas Chrysanthou, Evangelia Pouliou, Anastasia Kyriakoudi, et al.Talanta|April 22, 2020
Getting inside on virgin olive oil (VOO) photooxidation kinetics through combined generalized 2D correlation analysis and moving window 2D correlation analysis of ATR-FTIR spectraAnthia Matsakidou, Despina Papadopoulou, Nikolaos Nenadis, et al.Analytica Chimica Acta|November 14, 2012
Revisiting extraction of bioactive apocarotenoids from Crocus sativus L. dry stigmas (saffron)Anastasia Kyriakoudi, Andreas Chrysanthou, Fani Mantzouridou, et al.Food Chemistry|November 10, 2017
Balsamic type varietal vinegar from cv. Xinomavro (Northen Greece). Optimization and scale-up of the alcoholic fermentation step using indigenous multistartersSofia Lalou, Maria Ferentidou, Fani Th Mantzouridou, et al.Food Chemistry|November 24, 2015
Applicability of PTR-MS in the quality control of saffronNikolaos Nenadis, Samuel Heenan, Maria Z Tsimidou, et al.Food Chemistry|June 24, 2018
A stepwise approach for the detection of carminic acid in saffron with regard to religious food certificationStella A Ordoudi, Chrysoula Staikidou, Anastasia Kyriakoudi, et al.Molecules (Basel, Switzerland)|February 5, 2020
Diagnostic Potential of FT-IR Fingerprinting in Botanical Origin Evaluation of Laurus nobilis L. Essential Oil is Supported by GC-FID-MS DataStella A Ordoudi, Maria Papapostolou, Stella Kokkini, et al.Frontiers in Nutrition|July 10, 2023
Building a novel strategic research agenda for METROFOOD-RI: design process and multi-stakeholder engagement towards thematic prioritizationTamara Stelzl, Maria Z Tsimidou, Nastasia Belc, et al.Food Chemistry|December 24, 2013
On the quality control of traded saffron by means of transmission Fourier-transform mid-infrared (FT-MIR) spectroscopy and chemometricsStella A Ordoudi, Marcelino de los Mozos Pascual, Maria Z TsimidouJournal of Agricultural and Food Chemistry|January 20, 2005
Radical scavenging potential of phenolic compounds encountered in O. europaea products as indicated by calculation of bond dissociation enthalpy and ionization potential valuesNikolaos Nenadis, Lan-Fen Wang, Maria Z Tsimidou, et al.Pageof 6