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Our latest paper deals with tea origin using the vibrational spectroscopy ..
HIGHLY CITATED PAPER
our CLPP papers the most highly cited piece of work in the last 5 years published in Food Chemistry. we introduced a methodology paper that ...
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Inform AOCS articile of hpp in milk , olive oil frying o for New Food MAgazine
FULL PUBLICATION RECORDS
This is the full list of your publications were currently siting in about 1050 citations and H index 19 since started at 2002.
RAPID CLASSIFICATION OF COMMERCIAL TEAS ACCORDING TO THEIR ORIGIN AND TYPE USING ELEMENTAL CONTENT WITH X-RAY FLUORESCENCE SPECTROSCOPY.
Lim, C. M., Carey, M., Williams, N. P., Koidis, A. (2021). Rapid classification of commercial teas according to their origin and type using elemental content with X-ray fluorescence spectroscopy. Current Research in Food Science, 4, 45-52.
RAPID TANNIN PROFILING OF TREE FODDERS USING UNTARGETED MID-INFRARED SPECTROSCOPY AND PARTIAL LEAST SQUARES REGRESSION
Ortuño, J. Stergiadis S., Koidis, A. Smith, J., Humphrey, C., Whistance, L. Theodoridou, K. (2021). Rapid Tannin Profiling of Tree Fodders Using Untargeted Mid-Infrared Spectroscopy and Partial Least Squares Regression. Plant Methods 17(1), 1-11.
MULTIVARIATE APPROACH FOR THE AUTHENTICATION OF VANILLA USING INFRARED AND RAMAN SPECTROSCOPY
Jiménez-Carvelo A. M., Tonolini, M., McAleer, O. Cuadros-Rodríguez, L., Granato, D., Koidis, A. (2021). Multivariate Approach for the Authentication of Vanilla Using Infrared and Raman Spectroscopy. Food Research International. 141, 110196.
USE OF HIGH-PRESSURE PROCESSING (HPP) AS AN ALTERNATIVE METHOD TO STANDARD RAW MILK PROCESSING
Koidis, A., Stoikidou, T. (2020). Use of high-pressure processing (HPP) as an alternative method to standard raw milk processing. American Oil Chemistry Society Inform 31(6) (June 2020 issue), DOI:10.21748/inform.06.2020.28
THE EFFECT OF ENSILING ON THE NUTRITIONAL COMPOSITION AND FERMENTATION CHARACTERISTICS OF BROWN SEAWEEDS
Campbell, M., Ortuño, J., Ford, L., Davies, D.R., Koidis, A., Walsh, P., Theodoridou, K. (2020). The effect of ensiling on the nutritional composition and fermentation characteristics of brown seaweeds. Animals, 10, 1019.
IMPACT OF THERMAL AND HIGH-PRESSURE TREATMENTS ON THE MICROBIOLOGICAL QUALITY AND IN VITRO DIGESTIBILITY OF BLACK SOLDIER FLY (HERMETIA ILLUCENS) LARVAE
Campbell, M., Ortuño, J., Stratakos, A., Linton, M., Corcionivoschi, N., Elliot, T., Koidis, A., Theodoridou, K. (2020). Impact of thermal and high-pressure treatments on the microbiological quality and in vitro digestibility of Black Soldier Fly (Hermetia illucens) larvae. Animals, 10, 682.
THE EFFECTS OF OXIDATION ON THE ANTITHROMBOTIC PROPERTIES OF TEA LIPIDS AGAINST PAF, THROMBIN, COLLAGEN, AND ADP
Tsoupras, A., Lordan, R., Harrington, J., Pienaar, R., Devaney, K., Heaney, S., Koidis, A., Zabetakis, I. (2020). The Effects of Oxidation on the Antithrombotic Properties of Tea Lipids Against PAF, Thrombin, Collagen, and ADP. Foods, 9, 385.
CONTINUOUS STATISTICAL MODELLING IN CHARACTERISATION OF COMPLEX HYDROCOLLOID MIXTURES USING NEAR INFRARED SPECTROSCOPY
Georgouli, K., Carrasco, B., Vincke. D., Martinez-Del Rincon, J., Koidis, A., Baeten, V., Fernández-Pierna, J.A. (2020). Continuous statistical modelling in characterisation of complex hydrocolloid mixtures using near infrared spectroscopy. Chemometrics and Intelligent Laboratory Systems, 196, 103910.
LOW VS HIGH FIELD 1H-NMR SPECTROSCOPY FOR THE DETECTION OF ADULTERATION OF COLD PRESSED RAPESEED OIL WITH REFINED OILS
McDowell, D., Defernez, M., Kemsley, E.K., Elliott, C.T., Koidis A. (2019). Low vs high field 1H-NMR spectroscopy for the detection of adulteration of cold pressed rapeseed oil with refined oils. LWT-Food Science and Technology, 111, 490-499.
THERMAL AND NON-THERMAL PROCESSING TECHNOLOGIES ON INTRINSIC AND EXTRINSIC QUALITY FACTORS OF TOMATO PRODUCTS: A REVIEW
Jayathunge, K.G.L.R., Stratakos, A., Delgado-Pando, G., Koidis, A. (2018). Thermal and non-thermal processing technologies on intrinsic and extrinsic quality factors of tomato products: a review. Journal of Food Processing and Preservation, 43(3).
EFFECT OF HIGH PRESSURE PROCESSING ON THE SAFETY, SHELF LIFE AND QUALITY OF RAW MILK
Stratakos, A., Inguglia, E. S., Linton, M., Tollerton, J., Murphy, L., Corcionivoschi, N. Koidis, A., Tiwari, B. K. (2019). Effect of high pressure processing on the safety, shelf life and quality of raw milk. Innovative Food Science & Emerging Technologies, 52, 325-333.
RAPID SCREENING FOR AUTHENTICITY OF COLD PRESSED RAPESEED OIL USING MID INFRARED AND RAMAN SPECTROSCOPY
McDowell, D., Elliott, C. T., Koidis, A. (2018). Rapid Screening for Authenticity of Cold Pressed Rapeseed Oil Using Mid Infrared and Raman Spectroscopy. European Journal of Lipid Science and Technology, 120 (7), 1700472-52.
COMPARISON BETWEEN PROTON TRANSFER REACTION MASS SPECTROMETRY AND NEAR INFRARED SPECTROSCOPY FOR THE AUTHENTICATION OF BRAZILIAN COFFEE: A PRELIMINARY CHEMOMETRIC STUDY
Monteiro, P.I., Alvarenga, V.R., Brizola, Sousa Santos, J., Koot, A., RBoerrigter-Eenling, R., van Ruth, S., Georgouli, K., Koidis, A., Granato, D. (2018). Comparison between proton transfer reaction mass spectrometry and near infrared spectroscopy for the authentication of Brazilian coffee: A preliminary chemometric study. Food Control, 91, 276-283.
DATA AUGMENTATION IN FOOD SCIENCE: SYNTHESISING SPECTROSCOPIC DATA OF VEGETABLE OILS FOR PERFORMANCE ENHANCEMENT
Georgouli, K., Osorio, M.T., Martinez-del Rincon, J., Koidis A. (2018). Data augmentation in food science: synthesising spectroscopic data of vegetable oils for performance enhancement. Journal of Chemometrics, 32(6), e3004.
THE STARTEC DECISION SUPPORT TOOL FOR BETTER TRADEOFFS BETWEEN FOOD SAFETY, QUALITY, NUTRITION AND COSTS IN PRODUCTION OF ADVANCED READY-TO-EAT FOODS
Skjerdal, T., Gaston, E., Gefferth, A., Spajik, M., De Cesare, A., Vitali, S., Pasquali, F., Bovoc, F., Manfreda, G., Trevisani, M., Mancusi, R., Tadesse-Tessema, G., Fagereng, T., Haugland-Moen, L., Lyshaug, L., Koidis, A., Delgado, G., Stratakos, A., Boeri, M., Syed, H., Muccioli, M., Mulazzan. R., Halbert, C. (2017). BioMed Research International, Article ID 6353510
CHEMOMETRIC CLASSIFICATION AND QUANTIFICATION OF OLIVE OIL IN BLENDS WITH ANY EDIBLE OILS USING FT-IR AND RAMAN ANALYTICAL FINGERPRINTS
Jiménez-Carvelo A.M., Osorio M.T., Koidis A., González-Casado A., Cuadros-Rodríguez L. (2017). Chemometric Classification and Quantification of Olive Oil in Blends with Any Edible Oils using FT-IR and Raman Analytical Fingerprints. LWT-Food Science and Technology, 86, 174-184.
INCREMENTAL MODEL LEARNING FOR SPECTROSCOPY-BASED FOOD ANALYSIS.
Diaz-Chito, K., Georgouli, K., Koidis, A., del Rincon, J. M. (2017). Incremental model learning for spectroscopy-based food analysis. Chemometrics and Intelligent Laboratory Systems, 167, 123-131.
CHARACTERIZATION AND COMPARISON OF UK, IRISH, AND FRENCH COLD PRESSED RAPESEED OILS WITH REFINED RAPESEED OILS AND EXTRA VIRGIN OLIVE OILS.
McDowell, D., Elliott C.T., Koidis, A. (2017). Characterization and comparison of UK, Irish, and French cold pressed rapeseed oils with refined rapeseed oils and extra virgin olive oils. European Journal of Lipid Science and Technology, 119(8), 201600327-37
PRE‐PROCESSING EFFECTS ON COLD PRESSED RAPESEED OIL QUALITY INDICATORS AND PHENOLIC COMPOUNDS
McDowell, D., Elliott C.T., Koidis, A. (2017). Pre‐processing Effects on Cold Pressed Rapeseed Oil Quality Indicators and Phenolic Compounds. European Journal of Lipid Science and Technology, 119(9), 1600357-67.
IMPACT OF MODERATE INTENSITY PULSED ELECTRIC FIELD (MIPEF) TREATMENT ON LYCOPENE CONTENT AND LYCOPENE IN VITRO BIOACCESSIBILITY OF WHOLE TOMATO
Jayathunge, K.G.L.R., Stratakos, A., Cregenzán-Albertia O., Grant I. R, Lyng J., Koidis, A. (2017). Impact of moderate intensity pulsed electric field (MIPEF) treatment on lycopene content and lycopene in vitro bioaccessibility of whole tomato. Tropical Agricultural Research Journal, 28(4), 447 – 456
ENHANCING THE LYCOPENE IN VITRO BIOACCESSIBILITY OF TOMATO JUICE SYNERGISTICALLY APPLYING THERMAL AND NON-THERMAL PROCESSING TECHNOLOGIES
Jayathunge, K.G.L.R., Stratakos, A., Cregenzán-Albertia O., Grant I. R, Lyng, J., Koidis, A. (2017). Enhancing the lycopene in vitro bioaccessibility of tomato juice synergistically applying thermal and non-thermal processing technologies. Food Chemistry, 221, 698–705.
INTEGRATION OF DESIGN OF EXPERIMENT, SURFACE RESPONSE METHODOLOGY AND MULTI-LAYER VALIDATION TO PREDICT THE EFFECT OF BLANCHING ON COLOUR OF TOMATO JUICE.
Jayathunge, K.G.L.R., Grant I. R, Koidis, A. (2017). Integration of Design of Experiment, Surface Response Methodology and multi-layer validation to predict the effect of blanching on colour of tomato juice. Journal of Food Processing and Preservation. Published: 24 February 2017 DOI: 10.1111/jfpp.13258.
CONTINUOUS STATISTICAL MODELLING FOR RAPID DETECTION OF ADULTERATION OF EXTRA VIRGIN OLIVE OIL USING MID INFRARED AND RAMAN SPECTROSCOPIC DATA
Georgouli, K., Del Rincon, J. M., Koidis, A. (2017). Continuous statistical modelling for rapid detection of adulteration of extra virgin olive oil using mid infrared and Raman spectroscopic data. Food Chemistry, 217, 735–742.
NUTRITIONAL PROPERTIES OF READY-TO-EAT PASTA SALADS: EFFECT OF PROCESSING AND STORAGE CONDITIONS
Delgado-Pando, G., Stratakos, A., Koidis, A. (2016). Nutritional Properties of Ready-to-Eat Pasta Salads: Effect of Processing and Storage Conditions. Journal of Food Processing and Preservation 41, doi: 10.1111/jfpp.13124. (26 September 2016). ISSN 1745-4549.
QUANTIFYING AFLATOXIN B1 IN PEANUT OIL USING FABRICATING FLUORESCENCE PROBES BASED ON UPCONVERSION NANOPARTICLES.
Sun, C., Li, H., Koidis, A., Chen, Q. (2016). Quantifying Aflatoxin B1 in peanut oil using fabricating fluorescence probes based on upconversion nanoparticles. Spectrochimica Acta Part A-Molecular and Biomolecular Spectroscopy, 165, 120-126.
DEVELOPMENT OF THE CONSUMER REFRIGERATOR SAFETY QUESTIONNAIRE (CRSQ): A MEASURE OF CONSUMER PERCEPTIONS AND PRACTICES
Cairdnuff, V., Dean, M., Koidis, A. (2016). Development of the Consumer Refrigerator Safety Questionnaire (CRSQ): A Measure of Consumer Perceptions and Practices. Journal of Food Protection, 79(9), 1609-1615.
EFFECT OF HIGH PRESSURE PROCESSING IN COMBINATION WITH WEISSELLA VIRIDESCENS AS A PROTECTIVE CULTURE AGAINST LISTERIA MONOCYTOGENES IN READY-TO-EAT SALADS OF DIFFERENT PH
Stratakos A., Linton, M., Tadesse-Tessema, G., Skjerdal, T., Patterson M., Koidis, A. (2016). Effect of high pressure processing in combination with Weissella viridescens as a protective culture against Listeria monocytogenes in ready-to-eat salads of different pH. Food Control, 61, 6-12.
ATMOSPHERIC COLD PLASMA PROCESS FOR VEGETABLE LEAF DECONTAMINATION: A FEASIBILITY STUDY ON RADICCHIO (RED CHICORY, CICHORIUM INTYBUS L.)
Pasquali, F. Stratakos, A., Koidis, A., Berardinelli, A., Cevoli, C., Ragni, L., Mancusi, R., Manfreda, G., Trevisani, M. (2016). Atmospheric cold plasma process for vegetable leaf decontamination: A feasibility study on radicchio (red chicory, Cichorium intybus L.). Food Control, 60, 552-559.
IMPACT OF LONG-TERM STORAGE AT AMBIENT TEMPERATURES ON THE TOTAL QUALITY AND STABILITY OF HIGH PRESSURE-PROCESSED TOMATO JUICE
Jayathunge, K.G.L.R., Grant, I., Linton, M, Patterson, M., Koidis, A. (2015). Impact of long-term storage at ambient temperatures on the total quality and stability of high pressure-processed tomato juice. Innovative Food Science & Emerging Technologies, 32, 1-8.
INDUSTRIAL SCALE MICROWAVE PROCESSING OF TOMATO JUICE USING A NOVEL CONTINUOUS MICROWAVE SYSTEM
Stratakos, A., Delgado-Pando, G., Linton, M., Patterson, M., Koidis, A. (2016). Industrial Scale Microwave Processing of Tomato Juice using a novel Continuous microwave system. Food Chemistry, 190, 622-628.
SUITABILITY, EFFICIENCY AND MICROBIOLOGICAL SAFETY OF NOVEL TECHNOLOGIES FOR THE PROCESSING OF READY-TO-EAT MEALS, MEATS AND PUMPABLE PRODUCTS
Stratakos A., Koidis A. (2015). Suitability, efficiency and microbiological safety of novel technologies for the processing of ready-to-eat meals, meats and pumpable products. International Journal of Food Science and Technology, 30, 1-7.
MAJOR AND TRACE ELEMENTS IN MILK AND HALLOUMI CHEESE AS MARKERS FOR AUTHENTICATION OF GOAT FEEDING REGIMES AND GEOGRAPHICAL ORIGIN
Osorio, M. T., Koidis A., Papademas, P. (2015). Major and trace elements in milk and Halloumi cheese as markers for authentication of goat feeding regimes and geographical origin. International Journal of Dairy Science, 68, 573-581.
SYNERGISM BETWEEN HIGH PRESSURE PROCESSING AND ACTIVE PACKAGING AGAINST LISTERIA MONOCYTOGENES IN READY-TO-EAT CHICKEN BREAST
Stratakos A., Delgado-Pando, G., Linton, M., Patterson, M., Koidis, A. (2015). Synergism between high pressure processing and active packaging against Listeria monocytogenes in ready-to-eat chicken breast. Innovative Food Science and Emerging Technologies, 27, 41-47.
IDENTIFICATION OF VEGETABLE OIL BOTANICAL SPECIATION IN REFINED VEGETABLE OIL BLENDS USING AN INNOVATIVE COMBINATION OF CHROMATOGRAPHIC AND SPECTROSCOPIC TECHNIQUES
Osorio, M.T., Haughey, S., Elliott, C., Koidis, A. (2015). Identification of vegetable oil botanical speciation in refined vegetable oil blends using an innovative combination of chromatographic and spectroscopic techniques. Food Chemistry, 189, 67-73.
EVALUATION OF METHODOLOGIES TO DETERMINE VEGETABLE OIL SPECIES PRESENT IN OIL MIXTURES: PROPOSITION TO MEET THE EU LEGISLATION DEMANDS FOR CORRECT VEGETABLE OILS LABELLING
Osorio, M.T., Haughey, S., Elliott, C., Koidis, A. (2014). Evaluation of methodologies to determine vegetable oil species present in oil mixtures: Proposition of an approach to meet the EU legislation demands for correct vegetable oils labelling. Food Research International, 60, 66-75.
IDENTIFICATION OF OIL MIXTURES IN EXTRACTED AND REFINED VEGETABLE OILS
Koidis, A. & Osorio-Argüello, M. T. (2013), Identification of oil mixtures in extracted and refined vegetable oils. Lipid Technology, 25: 247–250.
INFLUENCE OF UNIT OPERATIONS ON THE LEVELS OF POLYACETYLENES IN MINIMALLY PROCESSED CARROTS AND PARSNIPS: AN INDUSTRIAL TRIAL
Koidis, A., Rawson, A., Tuohy, M., Brunton, N. (2012). Influence of unit operations on the levels of polyacetylenes in minimally processed carrots and parsnips: an industrial trial. Food Chemistry, 132:1406-1412.
CHARACTERISATION OF POLYACETYLENES ISOLATED FROM CARROT (DAUCUS CAROTA) EXTRACTS BY NEGATIVE ION TANDEM MASS SPECTROMETRY
Rai, D.K., Koidis, A., McLouglin, P., Rawson, A., Brunton, N. (2011). Characterisation of Polyacetylenes isolated from carrot (Daucus carota) extracts by Negative Ion Tandem Mass Spectrometry. Rapid Communications in Mass Spectrometry, 25:2231-2239.
A SHORT SYNTHESIS OF (D) AND (L)-FALCARINOL
McLaughlin, N.P., Butler, E., Evans, P., Brunton, N., Koidis, A., Rai, R.K. (2010). A short synthesis of (D) and (L)-falcarinol. Tetrahedron, 66(51), 9681-9687.
INFLUENCE OF SOUS VIDE AND WATER IMMERSION PROCESSING ON POLYACETYLENE CONTENT AND INSTRUMENTAL COLOR OF PARSNIP (PASTINACASATIVA) DISKS
Rawson, A., Koidis A., Rai, D., Tuohy, M., Brunton N. (2010). Influence of sous vide and water immersion processing on polyacetylene content and instrumental color of Parsnip (Pastinacasativa) disks. Journal of Agriculture & Food Chemistry, 58: 7740-7747.
MODELLING THE EFFECT OF WATER IMMERSION THERMAL PROCESSING ON POLYACETYLENE LEVELS AND INSTRUMENTAL COLOUR OF CARROT DISKS
Rawson, A., Koidis, A., Patras, A., Tuohy, M.G., Brunton, N. (2010). Modelling the effect of water immersion thermal processing on polyacetylene levels and instrumental colour of carrot disks. Food Chemistry, 121(1), 62-68.
DETERMINATION OF PHOSPHOLIPIDS IN OLIVE OIL BY 31P-NMR SPECTROSCOPY
Xatzakis, E., Koidis, A., Boskou, D., Dais, P. (2008). Determination of phospholipids in olive oil by 31P-NMR Spectroscopy. Journal of Agriculture & Food Chemistry, 56: 6232-6240.
ENDOGENOUS MICROFLORA IN TURBID VIRGIN OLIVE OILS AND THE PHYSICOCHEMICAL CHARACTERISTICS OF THESE OILS
Koidis, A., Boskou, D. (2008). Endogenous microflora in turbid virgin olive oils and the physicochemical characteristics of these oils. European Journal of Lipid Science and Technology, 110:164-171.
THE CONTENTS OF PROTEIN AND PHOSPHOLIPIDS IN CLOUDY (VEILED) VIRGIN OLIVE OIL
Koidis, A., Boskou, D. (2006). The contents of protein and phospholipids in cloudy (veiled) virgin olive oil. European Journal of Lipid Science and Technology, 108, 323-328.
THE EFFECT OF FEEDING ROSEMARY, OREGANO, SAFFRON, AND Α-TOCOPHERYL ACETATE ON HEN PERFORMANCE AND OXIDATIVE STABILITY OF EGGS
Botsoglou, N., Florou-Paneri, P., Botsoglou, E., Dotas, V., Giannenas, I., Koidis, A., Mitrakos, P. (2005). The effect of feeding rosemary, oregano, saffron, and α-tocopheryl acetate on hen performance and oxidative stability of eggs. South African Journal of Animal Science, 35, 143-151.
HEN PERFORMANCE AND EGG QUALITY AS AFFECTED BY DIETARY OREGANO ESSENTIAL OIL AND A-TOCOPHERYL ACETATE SUPPLEMENTATION
Florou-Paneri, P., Nikolakakis, I., Giannenas, I., Koidis, A., Botsoglou, E. (2005). Hen Performance and Egg Quality as affected by Dietary Oregano Essential Oil and a-tocopheryl Acetate Supplementation. Int. Journal of Poultry Science, 4, 449-454.
LOSS OF STABILITY IN CLOUDY "VEILED" OLIVE OIL DURING STORAGE
Tsimidou, M., Georgiou, A., Koidis, A., Boskou, D. (2005). Loss of stability in cloudy "veiled" olive oil during storage. Food Chemistry, 93, 377-383.
FRACTURE AND TEXTURAL PROPERTIES OF LOW FAT EGG YOLK GELS CONTAINING EMULSION DROPLETS
Koidis, A., Paraskeupoulou, A., Kiosseoglou, V. (2002). Fracture and textural properties of low fat egg yolk gels containing emulsion droplets. Food Hydrocolloids, 16, 673-678.