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Journal of Agricultural and Food Chemistry|March 2, 2006
Crocin bleaching assay step by step: observations and suggestions for an alternative validated protocolStella A Ordoudi, Maria Z Tsimidou
Methods in Molecular Biology (Clifton, N.J.)|October 18, 2014
Measuring antioxidant and prooxidant capacity using the Crocin Bleaching Assay (CBA)Stella A Ordoudi, Maria Z Tsimidou
Journal of Agricultural and Food Chemistry|December 7, 2006
Crocin bleaching assay (CBA) in structure-radical scavenging activity studies of selected phenolic compoundsStella A Ordoudi, Maria Z Tsimidou
Molecules (Basel, Switzerland)|January 8, 2023
Toward the Non-Targeted Detection of Adulterated Virgin Olive Oil with Edible Oils via FTIR Spectroscopy & Chemometrics: Research Methodology Trends, Gaps and Future PerspectivesStella A Ordoudi, Lorenzo Strani, Marina Cocchi
Foods (Basel, Switzerland)|November 27, 2021
On the Effect of Microwave Heating on Quality Characteristics and Functional Properties of Persimmon Juice and Its ResidueSofia Lalou, Stella A Ordoudi, Fani Th Mantzouridou
Molecules (Basel, Switzerland)|September 26, 2015
Enhanced Bioaccessibility of Crocetin Sugar Esters from Saffron in Infusions Rich in Natural Phenolic AntioxidantsStella A Ordoudi, Anastasia Kyriakoudi, Maria Z Tsimidou
Food Research International (Ottawa, Ont.)|November 21, 2023
Improving the functionality of virgin and cold-pressed edible vegetable oils: Oxidative stability, sensory acceptability and safety challengesStavros Stefanidis, Stella A Ordoudi, Nikolaos Nenadis, 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.
Foods (Basel, Switzerland)|January 25, 2025
Oxidative Stability of Virgin Avocado Oil Enriched with Avocado Leaves and Olive-Fruit-Processing By-Products (Leaves, Pomace) via Ultrasound-Assisted MacerationIoanna Pyrka, Stavros Stefanidis, Stella A Ordoudi, et al.
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