| Saffron Quality: Effect of agricultural practices, processing and storage SA Ordoudi, MZ Tsimidou Production Practices and Quality Assessment of Food Crops Volume 1, 209-260, 2004 | 158* | 2004 |
| Near-infrared spectroscopy in saffron quality control: determination of chemical composition and geographical origin A Zalacain, SA Ordoudi, EM Díaz-Plaza, M Carmona, I Blázquez, ... Journal of Agricultural and Food Chemistry 53 (24), 9337-9341, 2005 | 153 | 2005 |
| Saffron Quality: Effect of agricultural practices, processing and storage SA Ordoudi, MZ Tsimidou Production Practices and Quality Assessment of Food Crops Volume 1, 209-260, 2004 | 115 | 2004 |
| On the quality control of traded saffron by means of transmission Fourier-transform mid-infrared (FT-MIR) spectroscopy and chemometrics SA Ordoudi, M de los Mozos Pascual, MZ Tsimidou Food chemistry 150, 414-421, 2014 | 109 | 2014 |
| Further Examination of Antiradical Properties of Crocus sativus Stigmas Extract Rich in Crocins SA Ordoudi, CD Befani, N Nenadis, GG Koliakos, MZ Tsimidou Journal of agricultural and food chemistry 57 (8), 3080-3086, 2009 | 107 | 2009 |
| Structure−DPPH• Scavenging Activity Relationships: Parallel Study of Catechol and Guaiacol Acid Derivatives SA Ordoudi, MZ Tsimidou, AP Vafiadis, EG Bakalbassis Journal of agricultural and food chemistry 54 (16), 5763-5768, 2006 | 98 | 2006 |
| Screening method for the detection of artificial colours in saffron using derivative UV-Vis spectrometry after precipitation of crocetin A Zalacain, SA Ordoudi, I Blazquez, EM Díaz-Plaza, M Carmona, ... Food additives and contaminants 22 (7), 607-615, 2005 | 90 | 2005 |
| Crocin bleaching assay step by step: observations and suggestions for an alternative validated protocol SA Ordoudi, MZ Tsimidou Journal of agricultural and food chemistry 54 (5), 1663-1671, 2006 | 86 | 2006 |
| Pomegranate juice functional constituents after alcoholic and acetic acid fermentation SA Ordoudi, F Mantzouridou, E Daftsiou, C Malo, E Hatzidimitriou, ... Journal of functional foods 8, 161-168, 2014 | 76 | 2014 |
| Structure–antioxidant activity relationship study of natural hydroxybenzaldehydes using in vitro assays OG Bountagkidou, SA Ordoudi, MZ Tsimidou Food research international 43 (8), 2014-2019, 2010 | 76 | 2010 |
| Kinetics of individual crocetin ester degradation in aqueous extracts of saffron (Crocus sativus L.) upon thermal treatment in the dark AM Sánchez, M Carmona, S A. Ordoudi, M Z. Tsimidou, GL Alonso Journal of Agricultural and Food Chemistry 56 (5), 1627-1637, 2008 | 75 | 2008 |
| 1H NMR-based metabolomics of saffron reveals markers for its quality deterioration SA Ordoudi, LR Cagliani, S Lalou, E Naziri, MZ Tsimidou, R Consonni Food research international 70, 1-6, 2015 | 74 | 2015 |
| The potential of tree fruit stone and seed wastes in Greece as sources of bioactive ingredients SA Ordoudi, C Bakirtzi, MZ Tsimidou Recycling 3 (1), 9, 2018 | 73 | 2018 |
| Saffron, a functional spice A Kyriakoudi, SA Ordoudi, M Roldán-Medina, MZ Tsimidou Austin Journal of Nutrition and Food Sciences 3 (1), 1059, 2015 | 67 | 2015 |
| Structure-radical scavenging activity relationship of alkannin/shikonin derivatives SA Ordoudi, SK Tsermentseli, N Nenadis, AN Assimopoulou, ... Food Chemistry 124 (1), 171-176, 2011 | 60 | 2011 |
| Crocin Bleaching Assay (CBA) in structure− radical scavenging activity studies of selected phenolic compounds SA Ordoudi, MZ Tsimidou Journal of Agricultural and Food Chemistry 54 (25), 9347-9356, 2006 | 59 | 2006 |
| A stepwise approach for the detection of carminic acid in saffron with regard to religious food certification SA Ordoudi, C Staikidou, A Kyriakoudi, MZ Tsimidou Food chemistry 267, 410-419, 2018 | 50 | 2018 |
| On the Traceability of Commercial Saffron Samples Using 1H-NMR and FT-IR Metabolomics R Consonni, SA Ordoudi, LR Cagliani, M Tsiangali, MZ Tsimidou Molecules 21 (3), 286, 2016 | 49 | 2016 |
| Uncovering a challenging case of adulterated commercial saffron SA Ordoudi, LR Cagliani, D Melidou, MZ Tsimidou, R Consonni Food Control 81, 147-155, 2017 | 48 | 2017 |
| Bay Laurel (Laurus nobilis L.) Essential Oil as a Food Preservative Source: Chemistry, Quality Control, Activity Assessment, and Applications to Olive Industry … SA Ordoudi, M Papapostolou, N Nenadis, FT Mantzouridou, MZ Tsimidou Foods 11 (5), 752, 2022 | 46 | 2022 |
Maria Tsimidouprofessor food chemistry, Aristotle Univ of ThessalonikiVerified email at chem.auth.gr
