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Chemistry

D-Index
50
Citations
8280
World Ranking
14462
National Ranking
62

Overview

Vassiliki Oreopoulou is affiliated with the National Technical University of Athens in Greece and has an extensive research portfolio primarily within Agricultural and Biological Sciences, and Medicine.

The scientist's work spans subfields such as Food Science, Biochemistry, Organic Chemistry, Plant Science, and Biotechnology. The main topics addressed include Phytochemicals and Antioxidant Activities, Essential Oils and Antimicrobial Activity, Free Radicals and Antioxidants, Fermentation and Sensory Analysis, Postharvest Quality and Shelf Life Management, Biochemical and biochemical processes, as well as Chemical and Physical Properties in Aqueous Solutions.

Oreopoulou has published papers in various scientific journals. Some recent publications are:

  • Phenolic Acids of Plant Origin-A Review on Their Antioxidant Activity In Vitro (O/W Emulsion Systems) Along with Their in Vivo Health Biochemical Properties, 2020, Foods
  • A Review of the Health Protective Effects of Phenolic Acids against a Range of Severe Pathologic Conditions (Including Coronavirus-Based Infections), 2021, Molecules
  • Hydro-alcoholic extraction kinetics of phenolics from oregano: Optimization of the extraction parameters, 2020, Food and Bioproducts Processing
  • Extraction Kinetics of Phenolic Antioxidants from the Hydro Distillation Residues of Rosemary and Effect of Pretreatment and Extraction Parameters, 2020, Molecules
  • Aronia Melanocarpa: Identification and Exploitation of Its Phenolic Components, 2022, Molecules

The frequent co-authors collaborating with Oreopoulou include Dimitrios Tsimogiannis, Sotirios Kiokias, Antigoni Oreopoulou, Evanthia Choulitoudi, and Fotini Drosou.

Publication venues where Oreopoulou's work appears most frequently include:

  • Molecules
  • Journal of Food Engineering
  • Journal of the American Society of Brewing Chemists
  • Foods
  • Food and Bioproducts Processing

The research focuses predominantly on antioxidant activities of phytochemicals of plant origin, extraction kinetics of phenolics, as well as the antimicrobial activities of essential oils and related bioactive compounds. This work contributes to understanding both in vitro and in vivo biochemical properties linked to health and food science applications.

Best Publications

  • Water loss and oil uptake as a function of frying time

    M.K Krokida;V Oreopoulou;Z.B Maroulis

  • Characterization of Flavonoid Subgroups and Hydroxy Substitution by HPLC-MS/MS

    Dimitrios Tsimogiannis;Martina Samiotaki;George Panayotou;Vassiliki Oreopoulou

  • Antioxidant activity of some plant extracts of the family labiatae

    K. D. Economou;V. Oreopoulou;C. D. Thomopoulos

  • Colour changes during deep fat frying

    M.K. Krokida;V. Oreopoulou;Z.B. Maroulis;D. Marinos-Kouris

  • Edible and active films and coatings as carriers of natural antioxidants for lipid food

    Sophie Ganiari;Evanthia Choulitoudi;Vassiliki Oreopoulou

  • Effect of extraction parameters on the carotenoid recovery from tomato waste

    Irini F. Strati;Vassiliki Oreopoulou

  • Phenolic Acids of Plant Origin—A Review on Their Antioxidant Activity In Vitro (O/W Emulsion Systems) Along with Their in Vivo Health Biochemical Properties

    Sotirios Kiokias;Charalampos Proestos;Vassiliki Oreopoulou

  • Textural properties of low-fat cookies containing carbohydrate- or protein-based fat replacers

    E.I Zoulias;V Oreopoulou;C Tzia

  • Enzyme and high pressure assisted extraction of carotenoids from tomato waste

    Irini F. Strati;Eleni Gogou;Vassiliki Oreopoulou

  • Effect of fat and sugar replacement on cookie properties

    E I Zoulias;V Oreopoulou;E Kounalaki

  • Oregano flavonoids as lipid antioxidants

    S. A. Vekiari;V. Oreopoulou;C. Tzia;C. D. Thomopoulos

  • Effect of pre-drying on quality of french fries.

    M.K Krokida;V Oreopoulou;Z.B Maroulis;D Marinos-Kouris

  • In Vitro Activity of Vitamins, Flavonoids, and Natural Phenolic Antioxidants Against the Oxidative Deterioration of Oil-Based Systems

    Sotirios Kiokias;Theodoros Varzakas;Vassiliki Oreopoulou

  • Effect of sugar replacement by polyols and acesulfame-K on properties of low-fat cookies.

    Emmanuel I Zoulias;Spyros Piknis;Vassiliki Oreopoulou

  • Recovery of carotenoids from tomato processing by-products – a review

    I.F. Strati;V. Oreopoulou

  • Effect of osmotic dedydration pretreatment on quality of french fries

    M.K Krokida;V Oreopoulou;Z.B Maroulis;D Marinos-Kouris

  • The contribution of flavonoid C-ring on the DPPH free radical scavenging efficiency. A kinetic approach for the 3′,4′-hydroxy substituted members

    Dimitrios I. Tsimogiannis;Vassiliki Oreopoulou

  • Anthocyanin copigmentation and color of wine: The effect of naturally obtained hydroxycinnamic acids as cofactors.

    Andreas Bimpilas;Marilena Panagopoulou;Dimitrios Tsimogiannis;Vassiliki Oreopoulou

  • Extraction of Polyphenols From Aromatic and Medicinal Plants: An Overview of the Methods and the Effect of Extraction Parameters

    Antigoni Oreopoulou;Dimitrios Tsimogiannis;Vassiliki Oreopoulou

  • DEEP FAT FRYING OF POTATO STRIPS—QUALITY ISSUES

    M. K. Krokida;V. Oreopoulou;Z. B. Maroulis;D. Marinos-Kouris

  • Process optimisation for recovery of carotenoids from tomato waste.

    Irini F. Strati;Vassiliki Oreopoulou

Frequent Co-Authors

George Panayotou
George Panayotou Ludwig Cancer Research
Michael H. Gordon
Michael H. Gordon University of Reading

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