What is she best known for?
The fields of study she is best known for:
- Organic chemistry
- Biochemistry
- Enzyme
Food science, Phenols, Chromatography, Organic chemistry and Olive oil are her primary areas of study.
Her studies deal with areas such as Squalene, Cultivar, Botany and Fatty acid as well as Food science.
The Phenols study combines topics in areas such as Ethanol, Acetonitrile, Polyphenol and Solvent.
Her work on High-performance liquid chromatography as part of general Chromatography research is frequently linked to Ascorbic acid, bridging the gap between disciplines.
In general Organic chemistry study, her work on Antioxidant, DPPH and Isoeugenol often relates to the realm of Pullulan and Reaction rate, thereby connecting several areas of interest.
Her Olive oil research is multidisciplinary, incorporating perspectives in Tocopherol and Autoxidation.
Her most cited work include:
- Antioxidant activities and phenolic composition of extracts from Greek oregano, Greek sage, and summer savory. (306 citations)
- Estimation of Scavenging Activity of Phenolic Compounds Using the ABTS^·^+ Assay (205 citations)
- Composition and antioxidant activity of essential oils from Oregano plants grown wild in Greece (205 citations)
What are the main themes of her work throughout her whole career to date?
Maria Z. Tsimidou mostly deals with Food science, Chromatography, Olive oil, Antioxidant and Phenols.
She has included themes like Squalene and Botany in her Food science study.
Her Chromatography course of study focuses on Crocetin and Crocus.
The various areas that Maria Z. Tsimidou examines in her Olive oil study include Tocopherol, Autoxidation and Pulp and paper industry.
Her Antioxidant research is multidisciplinary, relying on both Peroxide and Crocin.
Her Phenols research focuses on Polyphenol and how it relates to Fraction.
She most often published in these fields:
- Food science (32.47%)
- Chromatography (26.29%)
- Olive oil (25.77%)
What were the highlights of her more recent work (between 2016-2021)?
- Olive oil (25.77%)
- Food science (32.47%)
- Chromatography (26.29%)
In recent papers she was focusing on the following fields of study:
Her scientific interests lie mostly in Olive oil, Food science, Chromatography, Hydroxytyrosol and Tyrosol.
She focuses mostly in the field of Olive oil, narrowing it down to matters related to Pulp and paper industry and, in some cases, Infrared spectroscopy.
Her research on Food science frequently connects to adjacent areas such as Extraction.
Maria Z. Tsimidou combines subjects such as Picrocrocin, Safranal, Column chromatography, High-performance liquid chromatography and Flavor with her study of Extraction.
Her studies link Solvent with Chromatography.
Her Hydroxytyrosol research incorporates themes from Olive oil quality, Phenols, Esterase, Aspergillus niger and Phytotoxicity.
Between 2016 and 2021, her most popular works were:
- Perspective of vibrational spectroscopy analytical methods in on‐field/official control of olives and virgin olive oil (24 citations)
- Properties of encapsulated saffron extracts in maltodextrin using the Büchi B-90 nano spray-dryer. (18 citations)
- 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 (16 citations)
This overview was generated by a machine learning system which analysed the scientist’s
body of work. If you have any feedback, you can
contact us
here.
