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Chemistry

D-Index
65
Citations
12167
World Ranking
7840
National Ranking
24

Overview

Maria Z. Tsimidou is affiliated with Aristotle University of Thessaloniki in Greece. Their research primarily focuses on the fields of chemistry, medicine, and agricultural and biological sciences, with a notable emphasis on organic chemistry, analytical chemistry, biochemistry, food science, and molecular biology.

Their work covers various main topics including:

  • Edible Oils Quality and Analysis
  • Essential Oils and Antimicrobial Activity
  • Spectroscopy and Chemometric Analyses
  • Dye analysis and toxicity
  • Phytochemicals and Antioxidant Activities
  • Antioxidant Activity and Oxidative Stress
  • Saffron Plant Research Studies

Frequent co-authors collaborating with Maria Z. Tsimidou include:

  • Nikolaos Nenadis (10 co-authored publications)
  • Stella A. Ordoudi (6 co-authored publications)
  • Fani Th. Mantzouridou (5 co-authored publications)
  • Aspasia Mastralexi (5 co-authored publications)
  • Maria Papapostolou (4 co-authored publications)

Common venues where their research has been published are:

  • Molecules (5 publications)
  • Foods (3 publications)
  • Exploration of Foods and Foodomics (3 publications)
  • European Journal of Lipid Science and Technology (2 publications)
  • Advances in Food and Nutrition Research (2 publications)

Recent notable papers authored or co-authored by Maria Z. Tsimidou include:

  • Strategic Priorities of the Scientific Plan of the European Research Infrastructure METROFOOD-RI for Promoting Metrology in Food and Nutrition, 2022, Foods
  • Bay Laurel (Laurus nobilis L.) Essential Oil as a Food Preservative Source: Chemistry, Quality Control, Activity Assessment, and Applications to Olive Industry Products, 2022, Foods
  • Diagnostic Potential of FT-IR Fingerprinting in Botanical Origin Evaluation of Laurus nobilis L. Essential Oil is Supported by GC-FID-MS Data, 2020, Molecules
  • Challenges in the Processing Line of Spanish Style cv. Chalkidiki Green Table Olives Spontaneously Fermented in Reduced NaCl Content Brines, 2020, European Journal of Lipid Science and Technology
  • On the Squalene Content of CV Chondrolia Chalkidikis and Chalkidiki (Greece) Virgin Olive Oil, 2021, Molecules

Best Publications

  • Estimation of Scavenging Activity of Phenolic Compounds Using the ABTS^·^+ Assay

    Nikolaos Nenadis;Lan-Fen Wang;Maria Tsimidou;Hong-Yu Zhang

  • Antioxidant activities and phenolic composition of extracts from Greek oregano, Greek sage, and summer savory.

    V. Exarchou;N. Nenadis;M. Tsimidou;I. P. Gerothanassis

  • Stability of virgin olive oil. 1. Autoxidation studies.

    Eleni Psomiadou;Maria Tsimidou

  • Composition and antioxidant activity of essential oils from Oregano plants grown wild in Greece

    Vasiliki Lagouri;George Blekas;Maria Tsimidou;Stella Kokkini

  • Observations on the estimation of scavenging activity of phenolic compounds using rapid 1,1-diphenyl-2-picrylhydrazyl (DPPH•) tests

    Nikolaos Nenadis;Maria Tsimidou

  • Phenolic compounds and stability of virgin olive oil—Part I

    Maria Tsimidou;George Papadopoulos;Dimitrios Boskou

  • Oxidative stability and minor constituents of virgin olive oil and cold-pressed rapeseed oil

    Anna Koski;Eleni Psomiadou;Maria Tsimidou;Anu Hopia

  • Structure-antioxidant activity relationship of ferulic acid derivatives: effect of carbon side chain characteristic groups.

    Nikolaos Nenadis;Hong-Yu Zhang;Maria Z Tsimidou

  • Use of Reference Compounds in Antioxidant Activity Assessment

    Nikolaos Nenadis;Olga Lazaridou;Maria Z. Tsimidou

  • Polyphenols and quality of virgin olive oil in retrospect

    M. Tsimidou

  • α-Tocopherol Content of Greek Virgin Olive Oils

    E. Psomiadou;Maria Tsimidou;Dimitrios-Christos Boskou

  • Contribution of α-tocopherol to olive oil stability

    George Blekas;Maria Tsimidou;Dimitrios Boskou

  • Stability of virgin olive oil. 2. Photo-oxidation studies.

    Eleni Psomiadou;Maria Tsimidou

  • Biophenols in table olives.

    Georgios Blekas;Constantinos Vassilakis;Constantinos Harizanis;Maria Tsimidou

  • Olive Oil Composition

    Dimitrios Boskou;Georgios Blekas;Maria Tsimidou

  • Simultaneous HPLC determination of tocopherols, carotenoids, and chlorophylls for monitoring their effect on virgin olive oil oxidation

    Eleni Psomiadou;Maria Tsimidou

  • Pigments in Greek virgin olive oils: occurrence and levels

    Eleni Psomiadou;Maria Tsimidou

  • Kinetic studies of degradation of saffron carotenoids encapsulated in amorphous polymer matrices.

    K Selim;M Tsimidou;C.G Biliaderis

  • Determination of phenolic compounds in virgin olive oil by reversed-phase HPLC with emphasis on UV detection

    M. Tsimidou;G. Papadopoulos;D. Boskou

  • Antioxidants in Greek Virgin Olive Oils

    Nick Kalogeropoulos;Maria Z. Tsimidou

  • Near-infrared spectroscopy in saffron quality control: determination of chemical composition and geographical origin.

    Amaya Zalacain;Stella A Ordoudi;Eva M Díaz-Plaza;Manuel Carmona

Frequent Co-Authors

Gonzalo L. Alonso
Gonzalo L. Alonso University of Castilla-La Mancha
Moschos G. Polissiou
Moschos G. Polissiou Agricultural University of Athens
Costas G. Biliaderis
Costas G. Biliaderis Aristotle University of Thessaloniki
Nora M. O'Brien
Nora M. O'Brien University College Cork
Maurizio Servili
Maurizio Servili University of Perugia
Teris A. van Beek
Teris A. van Beek Wageningen University & Research
Sjef Boeren
Sjef Boeren Wageningen University & Research
Seid Mahdi Jafari
Seid Mahdi Jafari Gorgan University of Agricultural Sciences and Natural Resources
Jacques Vervoort
Jacques Vervoort Wageningen University & Research
Patrizia Romano
Patrizia Romano University of Basilicata

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