| Estimation of Scavenging Activity of Phenolic Compounds Using the ABTS•+ Assay N Nenadis, LF Wang, M Tsimidou, HY Zhang Journal of agricultural and food chemistry 52 (15), 4669-4674, 2004 | 911 | 2004 |
| Antioxidant activities and phenolic composition of extracts from Greek oregano, Greek sage, and summer savory V Exarchou, N Nenadis, M Tsimidou, IP Gerothanassis, A Troganis, ... Journal of agricultural and food chemistry 50 (19), 5294-5299, 2002 | 589 | 2002 |
| Olive oil composition D Boskou, G Blekas, M Tsimidou Olive oil, 41-72, 2006 | 470 | 2006 |
| Stability of virgin olive oil. 1. Autoxidation studies E Psomiadou, M Tsimidou Journal of agricultural and food chemistry 50 (4), 716-721, 2002 | 401 | 2002 |
| Composition and antioxidant activity of essential oils from oregano plants grown wild in Greece V Lagouri, M Tsimidou, S Kokkini-Gkouzkouni, DC Boskou, G Blekas Zeitschrift für Lebensmittel-Untersuchung und Forschung 197 (IKEEART-2019 …, 1993 | 365 | 1993 |
| Polyphenols and quality of virgin olive oil in retrospect M Tsimidou Italian Journal of Food Science 10 (IKEEART-2022-259), 99-116, 1998 | 270 | 1998 |
| Observations on the estimation of scavenging activity of phenolic compounds using rapid 1,1-diphenyl-2-picrylhydrazyl (DPPH•) tests N Nenadis, M Tsimidou Journal of the American Oil Chemists' Society 79, 1191-1195, 2002 | 266 | 2002 |
| Phenolic compounds and stability of virgin olive oil—Part I M Tsimidou, G Papadopoulos, D Boskou Food Chemistry 45 (2), 141-144, 1992 | 256 | 1992 |
| Oxidative stability and minor constituents of virgin olive oil and cold-pressed rapeseed oil A Koski, E Psomiadou, M Tsimidou, A Hopia, P Kefalas, K Wähälä, ... European Food Research and Technology 214, 294-298, 2002 | 247 | 2002 |
| α-Tocopherol content of Greek virgin olive oils E Psomiadou, M Tsimidou, D Boskou Journal of agricultural and food chemistry 48 (5), 1770-1775, 2000 | 234 | 2000 |
| Use of reference compounds in antioxidant activity assessment N Nenadis, O Lazaridou, MZ Tsimidou Journal of agricultural and food chemistry 55 (14), 5452-5460, 2007 | 225 | 2007 |
| Contribution of α-tocopherol to olive oil stability G Blekas, M Tsimidou, D Boskou Food chemistry 52 (3), 289-294, 1995 | 223 | 1995 |
| Structure− antioxidant activity relationship of ferulic acid derivatives: Effect of carbon side chain characteristic groups N Nenadis, HY Zhang, MZ Tsimidou Journal of Agricultural and Food Chemistry 51 (7), 1874-1879, 2003 | 221 | 2003 |
| Biophenols in table olives G Blekas, C Vassilakis, C Harizanis, M Tsimidou, DG Boskou Journal of Agricultural and Food Chemistry 50 (13), 3688-3692, 2002 | 208 | 2002 |
| Pigments in Greek virgin olive oils: occurrence and levels E Psomiadou, M Tsimidou Journal of the Science of Food and Agriculture 81 (7), 640-647, 2001 | 189 | 2001 |
| Simultaneous HPLC determination of tocopherols, carotenoids, and chlorophylls for monitoring their effect on virgin olive oil oxidation E Psomiadou, M Tsimidou Journal of Agricultural and Food Chemistry 46 (12), 5132-5138, 1998 | 187 | 1998 |
| Kinetic studies of degradation of saffron carotenoids encapsulated in amorphous polymer matrices K Selim, M Tsimidou, CG Biliaderis Food Chemistry 71 (2), 199-206, 2000 | 163 | 2000 |
| Antioxidants in Greek virgin olive oils N Kalogeropoulos, MZ Tsimidou Antioxidants 3 (2), 387-413, 2014 | 162 | 2014 |
| Determination of phenolic compounds in virgin olive oil by reversed-phase HPLC with emphasis on UV detection M Tsimidou, G Papadopoulos, D Boskou Food Chemistry 44 (1), 53-60, 1992 | 160 | 1992 |
| On the role of squalene in olive oil stability E Psomiadou, M Tsimidou Journal of Agricultural and Food Chemistry 47 (10), 4025-4032, 1999 | 144 | 1999 |
