CURRICULUMVITAENIKOLOAOSNENADIS

LECTURER

AristotleUniversityofThessalonikiSchoolofChemistry

LaboratoryofFoodChemistry&Technology

Ι.PERSONALDETAILS,EDUCATION–TITLES,

EMPLOYMENT,HISTORY,TEACHINGACTIVITY,

SCIENTIFIC‐ACADEMICANDRESEARCHWORK

II.DISTINCTIONS

CITATIONSINTHEPUBLISHEDWORK

.

Thessaloniki 2013

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TABLEOFCONTENTS

PART Ι. PERSONAL DETAILS, EDUCATION–TITLES,EMPLOYMENT HISTORY, TEACHING ACTIVITY, SCIENTIFIC‐ACADEMICANDRESEARCHWORK

Page

1. PERSONALDETAILS 5

2. EDUCATION 5

3. TRAINING 6

3.13.2

PriortoelectionasaLecturerAsaLecturer

66

4. SEMINARSetc 7

5. OTHERSKILLS 8

6. EMPLOYMENTHISTORY 8

7. TEACHINGACTIVITIES 9

7.1 PriortoelectionasaLecturer 9

7.2 AsaLecturer 9

7.2.1 Undergraduatelevel 9

7.2.2 Postgraduatelevel 10

8. RESEARCHACTIVITIES 10

9. SUPERVISIONANDMENTORSHIP(UNDERGRADUATE–POSTGRADUATEWORK,ADVISORYCOMMITTEES)

10

9.1 Undergraduatestudents 10

9.1.1 SchoolofChemistry 10

9.2 Masterstudents 11

9.2.1 SchoolofChemistry 11

9.2.2 MasterstudentsfromotherInsitutes 11

9.3 MemberofEvaluationCommitteeforMasterTheses 12

9.4 Ph.D.Theses 13

9.4.1 MemberofAdvisoryCommitteeforPh.D.Theses 13

9.4.2 MemberofEvaluationCommitteeforPh.D.Theses 1310. UNIVERSITYADMINISTRATIVEEXPERIENCE 14

11. PUBLISHEDSCIENTIFICWORK 14

Α. THESES 14

Β. PUBLICATIONSININTERNATIONALPEER‐REVIEWEDJOURNALSWITHIMPACTFACTOR 15

C. REVIEWARTICLES 18

D. BOOKCHAPTERS 19

Ε. COLLECTIONS 19

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F. CONFERENCEPRESENTATIONS 19

G. STUDYNOTESFORUNDERGRADUATESTUDENTS(inGreek) 23

12. PARTICIPATIONINRESEARCHPROJECTS 23

13. PARTICIPATIONININTERNATIONALWORKINGGROUPSANDSCIENTIFICCOMMITTEES

24

14. OTHERLECTUREACTIVITIES 25

15. JOURNALSINVOLVEDASREVIEWER 26

16. COLLABORATIONWITHHIGHEREDUCATION/RESEARCHINSITUTES

26

17. PARTICIPATIONINSCIENTIFICASSOCIATIONS 27

PARTΙΙ.DISTINCTIONS–CITATIONSINTHEPUBLISHEDWORK

1. DISTINCTIONS 29

2. CITATIONSINTHEPUBLISHEDWORKofCATEGORIESB‐E

31

3. h‐INDEX 78

4. IMPACTFACTORSOFSCIENTIFICJOURNALS 79

5. SUMMARYOFTHESCIENTIFICANDACADEMICWORK

83

4

Ι.PERSONALDETAILS,EDUCATION,TITLES

EMPLOYMENTHISTORY

TEACHINGACTIVITY

SCIENTIFIC‐ACADEMIC&RESEARCHWORK

5

1.PERSONALDETAILSFirstname/Surname: NIKOLAOSNENADISHomeAddress: Zaimi11,54641THESSALONIKIWorkAddress: AristotleUniversityofThessaloniki,

DepartmentofChemistry,LaboratoryofFoodChemistryandTechnology,UniversityCampus,54124Thessaloniki,Greece

Telephone(s): +30‐2310‐997731,MOBILE:+30‐6973584850Fax: +30‐2310‐997847E‐mailaddress: niknen@chem.auth.grWebPageURL http://www.chem.auth.gr/index.php?lang=en

&st=134Nationality GreekBirthplace: EDESSAPELLASDateofbirth: December1,1976Familystatus MarriedMilitaryservice:

Accomplished (24th May 2005, 12 months),Infantrysergeant

2.EDUCATION1999: B.Sc.inChemistry(4years)

DepartmentofChemistryAristotleUniversityofThessaloniki,Greece

2004: Ph.D.(4years)“Biophenols and antioxidant activity: Structure‐activityrelationship“SchoolofChemistry,LaboratoryofFoodChemistry&TechnologyAristotleUniversityofThessaloniki,Greece

2008: M.Sc.inChemistrywithemphasisonQuantum&ComputationalChemistry(2years)“Theoretical study of the radical scavenging activity of selectedaurones”SchoolofChemistry,LaboratoryofAppliedQuantumChemistryAristotleUniversityofThessaloniki,Greece

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3.TRAINING 3.1PriortoelectionasaLecturer 23/6‐30/7/2002:

Training on quantum chemical calculations at the Laboratory forComputational Biology, Shandong Provincial Research Center forBioinformaticsEngineeringandTechnique,ShandongUniversityofTechnology,Zibo,China (5 weeks) and research within the frame ofGreek‐Chinesebilateralresearchcooperation.Trainingandresearchwasunder the supervision of Professor Η. Υ. Zhang. (The visitwasmadeduringmyPhDstudies)

1/8‐31/10/2003:

Traininng onmodern analyticial techniques (LC‐MS, 2D‐NMR, LC‐NMR,preparative HPLC) at the Laboratory of Biochemistry,WageningenUniversity,Wageningen,Netherlands(3months)andresearchwithintheframeofanERASMUSscholarship.Trainingandresearchwasunderthe supervision of Dr Jacques Vervoort. The research report wasdepositedattheWageningenUniversityandwasconsideredasa“ΤhesisinBiochemistry”(ThevisitwasmadeduringmyPhDstudies.)

25/5‐30/6/2005,1/9/‐31/12/2005:

PostdoctoraltrainingintheLaboratoryofFoodChemistryandTechnology,DepartmentofChemistry,AUTH:«Structure‐activityrelationshipofnaturalantioxidantsfromplantmaterialnotexploitedinGreeceorinternationally»Projectcoordinator:Assoc.Prof.M.Tsimidou

1/9/2007‐31/1/2008:

PostdoctoraltrainingintheLaboratoryofFoodChemistryandTechnology,DepartmentofChemistry,AUTH:«Byproductsfromrice(ΟryzasativaL.)productionassourcesofnaturalantioxidants»Projectcoordinator:Assoc.Prof.M.Tsimidou

27/7‐29/8/2009:

Training on LC‐MS under the supervision of Dr P. Kefalas(DepartmentofFoodQualityManagement&ChemistryofNaturalProducts. Coordinator, Mediterranean Agronomic Institute ofChania) and research related to the identification of phenoliccompounds in natural products (leaves from LigustrumJaponicum). The visit was carried out while working as apostdoctoral researcher at the Laboratory of Food Chemistryand Technology, Department of Chemistry, AUTH and aftercommunication between the Director of the Lab (Assoc. Prof. M.Tsimidou) and the Director of the Mediterranean AgronomicInstituteofChania(MAICh)MrA.Nikolaidis.

3.2AsaLecturer10/9-10/12/2012:

Training on Proton Transfer Reaction Mass Spectroscopy (PTR‐MS) and multivariate data analysis at RIKILT (WageningenUniversity&ResearchCentre,Expertisegroup,Authenticity&Nutrients,TheNetherlands)(3months)andresearchunderthe

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supervisionofProf. Saskia vanRuth,PhDBusinessUnitManagerAuthenticityandNovelFoods,RIKILTWageningenUniversityandResearch centre, Professor Food Authenticity and Integrity,WageningenUniversity.Thevisitwascarriedoutwithintheframeof the FA COST Action FA1101 Omics Technologies for CropImprovement, Traceability, Determination of Authenticity,AdulterationandOrigininSaffron(COSTSTSMreferencenumber:COST‐STSM‐FA1101‐11295). Project title: «Ageing of saffrondeterminedbyPTR‐MS»

4.SEMINARSetc 19‐21/11/1998:

Attendanceasanundergraduatestudentof the6thPanhelleniccongress of the Greek Union of Food Technologists‐3d

PanhelleniccongressoftheGreekUnionofFoodandNutritionwith topic “Food Industry, Nutrition and Public Health”,Thessaloniki,Greece.

8–12/2/1999:

Computer seminar (20 hrs): “FDDI Network extension andmodernization of computational environment with ATMtechnology”,DepartmentofInformatics,AUTH.

27/9‐07/10/1999:

Internationalseminar:“NaturalIngredientsfromWildPlantsUsed in Food Industry” organized by the MediterraneanAgronomicInstituteofChania(MAICh),Cairo,Egypt.

11/‐17/11/2001:

International Advanced Course on Chemistry &Biochemistry of Antioxidants, their effects on health anddisease,andriskevaluationoftheiruseasfoodingredientsorganized by the Department of Toxicology & Biochemistry,VLAG Graduate School, Wageningen University, TheNetherlands.

11/6/2002:16/2/2003:8/3/2006:20/4/2007:

Daily seminar: “Recent Advances in HPLC MethodDevelopment,NewToolsandProducts”organizedbyWatersincollaborationwithMALVALtd,Thessaloniki,Greece.Dailyseminar“Regulation‐qualityandassuranceofoliveoilnutritionalvalue”,17thDETROP.Dailyseminalr:“Managingchemicalproducts:NewEuropeanRegulation, R.E.A.C.H.”, Thessaloniki Chamber of Industry &CommerceDaily seminar: “High performance liquid chromatography‐mass spectroscopy detection (LCMS) and liquidchromatographymass spectroscopy‐ion trap‐timeof flight(LC/MS‐IT‐TOF): Present and Future”, (Shimadzu) Ν.ΑsteriadisS.A.,ThessalonikiGreece.

19/3/2008: Dailyseminar“IonChromatography(IC)”organizedbyWaters

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incollaborationwithMALVALtd,Thessaloniki,Greece.12/10/2010: Daily seminar “Capillary Ion Chromatography & Rapid

Separation LC” organized by Waters in collaboration withMALVALtd,Thessaloniki,Greece.

6‐8/2/2011: 1st Annual Network Meeting within the frame of COSTACTION FA 0906 UV‐B radiation: A specific regulator ofplant growth and food quality in a changing climate,BiologicalResearchCentre,Szeged,Hungary

16/6/2011: Daily seminar (8 hrs) “Design andpreparationof ScientificProposals”,ResearchCommittee,AUTH.

30/3/2013: Daily seminar: “Virgin Olive Oil and Greek Gastronomy”HarokopioUniversityofAthens,Athens,Greece

5.OTHERSKILLSComputerskills:

Windows/MicrosoftOffice(Word,Excel,Powerpoint)‐(ECDLcorecertificate) StatisticalSoftwares(SPSS,Minitab,Statistica,Origin)

Languages:Engish(Proficiency,TheUniversityofMichigan),Spanish

Practiceasundergraduatestudent:21/10/–21/12/98 (2 month) training in Food Analysis, State Chemical

Laboratory,Thessaloniki,Greece.

6.EMPLOYMENTHISTORYSeptember2009– LecturerofFoodChemistry

Laboratory of Food Chemistry & Technology,DepartmentofChemistry,AristotleUniversityofThessaloniki

Academic years 2005‐2006, 2006‐2007(4semesters)

AppointedLecturer(ΠΔ407/80)Laboratory of Food Chemistry & Technology,DepartmentofChemistry,AristotleUniversityofThessaloniki

Academic years 2006‐2007, 2007‐2008,2008‐2009(8semesters)

Scientific collaborator at the TechnologicalEducational Institute, Thessaloniki, School ofFood Technology and Nutrition, Department ofNutritionandDietetics

2006(1semester) Teaching staff in public Institute of VocationalTraining(IEK)ofTriandria(Thessaloniki)

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7.TEACHINGACTIVITIES7.1PriortoelectionasaLecturer2001‐2003 AristotleUniversityofThessaloniki

SchoolofChemistry(AUTH)LaboratoryofFoodScience&TechnologyAuxiliary undergraduate teaching in the laboratory courses “FoodAnalysis”(7thsemester), “Enology” (8thsemester)and“FoodQualityControl”(8thsemester)

11/2005‐8/2007(4semesters):

AristotleUniversityofThessalonikiSchoolofChemistry(LaboratoryofFoodScience&Technology)As Appointed Lecturer (ΠΔ 407/80): Undergraduate lectures andlaboratory courses in the framework of the cources “FoodAnalysis”(7th semester), “Enology” (8th semester) and “FoodQualityControl”(8thsemester)

2006(1semester):

IEKTriandrias(Thessaloniki)Teachingintheframeworkofthecource“NutritionSpecialist”

10/2006‐7/2009(6semesters):

AlexandrianTechnologicalEducationalInstitute,ThessalonikiSchoolofFoodTechnologyandNutritionDepartmentofFoodTechnologyAs Scientific Collaborator: Undergraduate laboratory courses inframeworkofthecource“FoodAnalysisII”

6/2007‐7/2009(4semesters):

AlexandrianTechnologicalEducationalInstitute,ThessalonikiSchoolofFoodTechnologyandNutritionDepartmentofFoodTechnologyAsScientificCollaborator:Undergraduatelaboratorycoursesinframeworkofthecource“AnalyticalChemistry”

7.2AsaLecturer7.2.1Undergraduatelevel(Co‐teaching)DepartmentofChemistry(AUTH)(lecturesandlaboratorycources)2009‐:FOODANALYSIS/7thsemester2010‐:FOODQUALITYCONTROL/8thsemester2009‐:FOOD&ALCOHOLICBEVERAGEINDUSTRIES/8thsemester2009‐:OENOLOGY/8thsemesterErasmusProgrammeTeachingintheframeworkofthecources:“FoodQualityControl”and“Oenology”

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7.2.2Postgraduatelevel(Co‐teaching)(DepartmentofChemistry,AUTH)2009‐: AGRICULTURAL INDUSTRIES In “Food Chemistry and Technology” PostgraduateProgramme(1stsemester)2009‐ : FOODANALYSIS In “Food Chemistry and Technology” Postgraduate Programme(2ndsemester)8.RESEARCHACTIVITIESa) The study of structure‐antioxidant activity relationship of natural phenolicantioxidantswithexperimentalandquantumchemicalmethodsb)Thestudyofantioxidantactivityofplantextractsandthecharacterizationof theirphenolicconstituents.c)Thestudyofoxidativestabilityofmodelandnaturalemulsionsd) Development/improvement of analytical methods aiming to evaluate structure‐antioxidantactivityrelationshipe) Valorization of agricultural by‐products (rice hulls, grape seeds) as sources ofnaturalantioxidantsf)Utilizationofmultivariateanalysiscombinedwithspectroscopictechniques(FT‐MIR)forassessingoliveoilearlystagesofoxidationg)TheeffectofUVexposureonthephenoliccontentandantioxidantactivityofextractsderivedfromplantwithinterestfortheFoodIndustry.9. SUPERVISION AND MENTORSHIP (UNDERGRADUATE –POSTGRADUATEWORK,ADVISORYCOMMITTEES)9.1Undergraduatestudentssupervised:9.1.1SchoolofChemistryAllthefollowingundergraduatestudentsoftheSchoolofChemistry(AUTH),LaboratoryofFoodScience&Technology,havebeguntheirthesisworkunderthesupervisionofaProfessorandmyco‐supervision. Firstname/surname Τhesistitle Year

1. SofiaVardali Monitoring changes on the phenolic

content and antioxidant activity ofcommercial white wine samples(Malagouzia cv) under acceleratedoxidationconditions(withAssit.ProfessorΑ.Paraskevopoulou)

2011

2. EleniTsirigoti A computational approach on the radicalscavenging activity of selected

2012

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hydroxybenzaldehydes andhydroxybenzoic acids (with Professor M.Tsimidou)

3. FanisDamtsias Isolation of polar bioactive constituentsfrom selected plants of the Greek florawiththeaidofsemi‐preparativeRP‐HPLC.Part I (with Professor M. Tsimidou)(pendingpresentation)

2012

4. FilioAkritidou Isolation of polar bioactive constituentsfrom selected plants of the Greek florawiththeaidofsemi‐preparativeRP‐HPLC.PartII(withProfessorM.Tsimidou)

2013

9.2Masterstudentssupervised:9.2.1SchoolofChemistrySupervisingthefollowinggraduatestudentsoftheSchoolofChemistry(AUTH),LaboratoryofFoodScience&Technology,intheirendeavorforanM.Sc.inPostgraduateProgramme“FoodChemistry&Technology”:

Firstname/surname Τhesistitle Year

1. AnastasiaKyriakoudi Investigation of optimized conditions

for the recovery of bound phenolicantioxidants from rice hulls (OryzaSativaL.)

2011

2. ChristineMalo Monitoring vinegar productionprocessesfrompomegranatejuiceandqualitycontroloftheend‐product

2013

3. ΑgathiKoufogianni Effect of UV radiation and wateravailability on the phenolic contentand the antioxidant activity of polarextracts from the leaves of Arbutusunedo(pendingthesisdefence)

2013

9.2.2MasterstudentsfromotherInsitutesSupervision of the following post‐graduate students from the MediterraneanAgronomicInstituteofChania(MAICh)(inEnglish,9monthduration):1. AtfaTelissi

Department of NaturalProducts

Antioxidant activity and phenolicprofile of green walnut (Juglans regiaL.) husks (co‐supervision with Dr P.Kefalas, MAICh DepartmentCoordinator)

2010

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9.3MemberofEvaluationCommitteeforMasterTheses: Firstname/surname Thesistitle Year1. JohnAthanasiadis

Examination of the effects of thebasicaminoacidsL‐histidineandL‐arginineonlycopenebiosythesisbyBlakeslea trispora. (supervisor:LecturerF.Mantzouridou)

2010

2. OlgaBountagkidou Investigatingthefiledofapplicationofcrocinbleacingassaywithregardto thestructure‐antioxidantactivitystudy. (supervisor: Professor M.Tsimidou)

2010

3. GeorgeDiakos Contributiontothesafetyaspectsoflycopene production by the fungusBlakeslea trispora 1. Choice of theextractionsolvent.2.Determinationof residual imidazole, 2‐mehylimidazole and other lycopenecyclase inhibitors using ion pairchromatography(HPLC)(supervisor:ProfessorM.Tsimidou)

2011

4. CharalambosTourtoglou

Phenolic content and antioxidantactivity of commercial white winesamples from Malagouzia cv.(supervisor: Assit. Professor Α.Paraskevopoulou)(Ialsocontributedtothedesignandco‐supervision of the experimentalwork)

2011

5. KaterinaVogiatzi Technological interventions duringvinification process of OpsimoEdessis cv: part III evolution ofvolatile and plosacharide contentupon storage. (supervisor: Assit.ProfessorΕ.Hatzidimitriou)

2012

6. ZografiaNistazou Effect of potato frying on virginolive oil (supervisor: Assoc.ProfessorG.Blekas)

2012

7. EleniFitsiou Effectofpotatofryingonpalmoil(supervisor: Assoc. Professor G.Blekas)

2012

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8. EleniDaftsiou Production of fruit vinegar frompomegranate juice. Ι. Alcoholicfermentation. ΙΙ. Acetic acidfermentation(supervisor: Assist. Prof. E.Xatzidimitriou)

2012

9. Olgakarkani Oxidative and physicochemicalstability of natural oil bodyemulsions from corn germ(supervisor: Professor V.Kiosseoglou)(Ialsocontributedtothedesignandco‐supervision of the experimentalwork)

2012

10. AspaMastralexi Method for the determination oftotal hydroxytyrosol and tyrosol invirgin olive oil to substantiate thedemands of the EC regulation432/2012 « establishing a list ofpermitted health claims made onfoods»(supervisor:ProfessorM.Tsimidou)

2013

9.4Ph.D.Theses9.4.1MemberofAdvisoryCommitteeforPh.D.Theses1. PolidorosXenikakis,Chemist,M.Sc.,SchoolofChemistry,AristotleUniversityof

Thessaloniki (the dandidate stopped for personal reasons by the end ofacademicyear2011‐2012)(supervisor:Prof.M.Tsimidou)

2. AnastasiaKyriakoudi,Chemist,M.Sc.,SchoolofChemistry,AristotleUniversityofThessaloniki(inprogress)(supervisor:Prof.M.Tsimidou)

9.4.2 MemberofEvaluationCommitteeforPh.D.Theses:SchoolofChemistry,

AristotleUniversityofThessaloniki

Year

1. KonstantinosNikiforidis Supervisor:Prof.V.Kiosseoglou 2011

2. EleniNaziri Supervisor:Prof.M.Tsimidou 2013

Department of Food

Technology, University of

CastillaLaMancha(SPAIN)

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1. AntonioManuel InarejosGarcia

ExanteThesesevaluator

Supervisor: Prof. Giuseppe

Fregapane

2010

DepartmentdeCienciesAmbientals

UniversityofGirona(SPAIN)

1. MeritxellBernalMontolio

ExanteThesesevaluatorand

thenmemberofthetribunal

Supervisors: Assit. Prof. Laura

Llorens and Assit. Prof. Dolors

Verdaguer

2013

10.UNIVERSITYADMINISTRATIVEEXPERIENCE1. Member of the General Assembly of the Department of Chemistry, AristotleUniversityofThessaloniki(2010‐2011)

2. Memberof theCommitteeof the Interdepartmental‐InterscientificPostgraduateProgramme“NanosciencesandNanotechnologies”(2010‐11)

3. Co‐administrator(withDrS.Ordoudi)oftheweb‐pageoftheLaboratoryofFoodChemistry&Technology

4. Responsibleforthedisposalofthesolid&liquidwastesoftheLaboratoryofFoodChemistry&Technology(http://chem‐deax.web.auth.gr/YDEA.html)

5. Member of the electorate regarding two positions as a Lecturer (AristotleUniversity,NationalKapodistrianUniversity)

11.PUBLISHEDSCIENTIFICWORKΑ.THESES Α1.UNDERGRADUATESTUDIES1.

NikolaosNenadis“Antioxidant activity and phenolic composition of ethanolic extracts oforegano”.SchoolofChemistry,AUTH,1999(supervisor:Assist.Prof.M.Tsimidou)

Α2.POSTGRADUATESTUDIES1.

NikolaosNenadisThesis in Biochemistry: “Identification of Natural Antioxidants from PlantMaterial using Chromatographic and Spectroscopic Techniques”. Theexperimental work was carried out in the Laboratory of Biochemistry,

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Wageningen University, The Netherlands, 2003 within the frame of Erasmusscholarship (1/8‐31/10/2003);supervisor:Dr JacquesVervoort. (ThevisitwascarriedoutduringmyPhDstudy).

2.

NikolaosNenadisPhD thesis in Chemistry: “Biophenols and antioxidant activity: Structure‐activityrelatioship”.SchoolofChemistry,LaboratoryofFoodChemistry&Technology,AUTH,2004,(supervisor:Assoc.Prof.M.Tsimidou)

3.

ΝikolaosNenadisΜSc.ThesiswithemphasisonAppliedQuantumChemistry: “Theoreticalstudyoftheradicalscavengingactivityofselectedaurones”SchoolofChemistry,LaboratoryofFoodChemistry&Technology,AUTH,2008,(supervisor:Assoc.Prof.M.Sigalas)

Β.PUBLICATIONSININTERNATIONALPEER‐REVIEWEDJOURNALSWITHIMPACTFACTOR1. Nenadis,N.andM.Tsimidou*

Determinationofsqualeneinoliveoilusingfractionalcrystallizationforsamplepreparation.J.Am.OilChem.Soc.,2002,79,257‐259.DOI:10.1007/s11746‐002‐0470‐1

2. Exarchou,V.,Nenadis,N.,Tsimidou,M.,Gerothanassis, I.P.,Troganis,A., andD.Boskou*AntioxidantactivitiesandphenoliccompositionofextractsfromGreekoregano,Greeksage,andsummersavory.J.Agric.FoodChem.,2002,50,5294‐5299.DOI:10.1021/jf020408a

3. Nenadis,N.andM.Tsimidou*Observations on the estimation of scavenging activity of phenolic compoundsusingrapid1,1‐diphenyl‐2‐picrylhydrazyl(DPPH)test.J.Amer.OilChem.Soc.,2002,79,1191‐1195.DOI:10.1007/s11746‐002‐0626‐z

4. Nenadis,N.,Zhang,H.Y.,andM.Z.Tsimidou*Structure‐antioxidant activity relationship of ferulic acid derivatives: Effect ofcarbonsidechaincharacteristicgroups.

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J.Agric.FoodChem.,2003,51,1874‐1879.DOI:10.1021/jf0261452

5. Nenadis,N.,Zafiropoulou,I.andM.Tsimidou*Antioxidant activity of some commonly used food antioxidants in dispersedsystems.FoodChem.,2003,82,403‐407.http://dx.doi.org/10.1016/S0308‐8146(02)00579‐4,

6. Nenadis,N.,Boyle,S.,Bakalbassis,E.G.andM.Tsimidou*An experimental approach of structure‐activity relationships of caffeic anddihydrocaffeicacidsandrelatedmonophenols.J.Amer.OilChem.Soc.,2003,80,451‐458.DOI:10.1007/s11746‐003‐0719‐8

7. Bakalbassis,*E.G.,Nenadis,N.andM.TsimidouADensity Functional Theory study of structure‐activity relationships in caffeicanddihydrocaffeicacidsandrelatedmonophenols.J.Amer.OilChem.Soc.,2003,80,459‐465.DOI:10.1007/s11746‐003‐0720‐2

8. Nenadis,N.,Wang,L.F.,Tsimidou,*M.andH.Y.Zhang*EstimationofscavengingactivityofphenoliccompoundsusingtheABTS●+assay.J.Agric.FoodChem.,2004,52,4669‐4674.DOI:10.1021/jf0400056

9. Nenadis,N.,Wang,L.F.,Tsimidou,*M.andH.Y.ZhangRadicalscavengingpotentialofphenoliccompoundsencounteredinO.europaeaproductsasindicatedbycalculationofbonddissociationenthalpyandionizationpotentialvalues.J.Agric.FoodChem.,2005,53,295‐299.DOI:10.1021/jf048776x

10. Nenadis,Ν.,Vervoort,J.,Boeren,S.,andM.Z.Tsimidou*SyringaoblataLindlvar.albaasasourceofoleuropeinandrelatedcompounds.J.Sci.FoodAgric.,2007,87,160‐166.DOI:10.1002/jsfa.2697

11. Nenadis,N.,Lazaridou,O.,andTsimidou,*M.Z.Useofreferencecompoundsinantioxidantactivityassessment.J.Agric.FoodChem.,2007,55,5452‐5460.DOI:10.1021/jf070473q

12. Hatzidimitriou,Ε.,Nenadis,Ν.,andTsimidou,*M.Z.Changesinthecatechinandepicatechincontentofgrapeseedsonstorageunderdifferentwateractivity(aw)conditions.

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FoodChem.,2007,105,1504‐1511. DOI:http://dx.doi.org/10.1016/j.foodchem.2007.05.032

AAssaaLLeeccttuurreerr13. Kancheva,*V.,Dincheva,D.,Tsimidou,M.,Kostova,I.,Nenadis,N.

Antioxidative properties of Tribulus terrestris from Bulgaria and radicalscavenging activity of its flavonoid components. La Riv. It. Sost. Grass. Vol.LXXXIV,2007,210‐219.http://www.ssog.it/RISG/2007/rivi210.htm

14. Nenadis,N.,Sigalas,*M.P.A DFT study on the radical scavenging activity of maritimetin and relatedaurones.J.Phys.Chem.A,2008,112,12196–12202.DOI:10.1021/jp8058905

15. KounatidisI.,Papoti,Τ.V.,Nenadis,N.,Franzios,G.,Ikonomou,M.,Partheniou,F.,Tsimidou,M.Ζ.,Mavragani‐Tsipidou,*P.Evaluationofpotentialgenotoxicityofvirginoliveoil(VOO)usingtheDrosophilawing‐spottest.J.Agric.FoodChem.,2009,57,7785‐7789.DOI:10.1021/jf901528v

16. Ordoudi,S.A.,Befani,C.D.,Nenadis,N.,Koliakos,G.G.,Tsimidou,*M.Z.Further examination of antiradical properties of crocus sativus stigmas extractrichincrocins.J.Agric.FoodChem.,2009,57,3080–3086.DOI:10.1021/jf804041g

17. Nenadis,N.,Moutafidou,A.,Gerasopoulos,*D.,Tsimidou,M.Z.Qualitycharacteristicsofoliveleaf‐oliveoilpreparations.EurJLipidSciTechnol.2010,112,1337‐1344.DOI:10.1002/ejlt.201000332

18. Ordoudi, S.A., Tsermentseli, S.K., Nenadis, N., Assimopoulou, A.N., Tsimidou,*M.Z.,Papageorgiou,V.P.Structure‐radical scavenging activity relationship of alkannin/shikoninderivatives.FoodChem.,2011,124,171‐176.DOI:http://dx.doi.org/10.1016/j.foodchem.2010.06.004

19. Nenadis,N.,Sigalas,*M.P.A DFT study on the radical scavenging potential of selected natural 3′,4′‐dihydroxyaurones.

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FoodRes.Int.,2011,44,114‐120.DOI:http://dx.doi.org/10.1016/j.foodres.2010.10.054

20. Papoti,V.T.,Pegklidou,K.,Perifantsi,E.,Nenadis,N.,Demopoulos,V.J.,Tsimidou,*M.Z.AntioxidantandaldosereductaseinhibitionactivityofLigustrumjaponicumandOleaeuropaeaL.leafextractsEur.J.LipidSci.Technol.2011,113,876‐885.DOI:10.1002/ejlt.201100011

21. Nenadis,*N.,Tsimidou,M.Z.Contribution of DFT computed molecular descriptors in the study of radicalscavenging activity trend of natural hydroxybenzaldehydes and correspondingacids.FoodResInter2012,48,538‐543.DOI:http://dx.doi.org/10.1016/j.foodres.2012.05.014

22. Nenadis,N.,Tsikouras,I.,Xenikakis,P.,Tsimidou,*M.Z.Fouriertransformmid‐infraredspectroscopyevaluationofearlystagesofvirginoliveoilautoxidation.EurJLipidSciTechnol.2013,115,526‐534.DOI:10.1002/ejlt.201200317

23. Karkani,O.A.,Nenadis,*N.,Nikiforidis,C.V.,Kiosseoglou,*V.Effect of recovery methods on the oxidative and physical stability of oil bodyemulsionsFoodChem2013,139,640‐648DOI:10.1016/j.foodchem.2012.12.055

24. Nenadis,*N.,Kyriakoudi,A.,Tsimidou,M.Z.Impactofalkalineoraciddigestiontoantioxidantactivity,phenoliccontentandcompositionofricehullextracts.LWT‐FoodSciTechnol.,2013,54,207‐215DOI:http://dx.doi.org/10.1016/j.lwt.2013.05.005

C.REVIEWARTICLES

PDF file canbe found in the “MemorandumDocumentation” folderwith the codenameC1

1. Nenadis,N., Tsimidou*, M.Z. Oleuropein and related secoiridoids: Antioxidant

activity and sources other thanOlea europaea L. (Olive tree). Rec. Progr.Med.Plants,2009,25,53‐74.(invited)(AAssaaLLeeccttuurreerr))http://www.cabdirect.org/abstracts/20093054997.html

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D.BOOKCHAPTERSPDF filescanbe found in the“MemorandumDocumentation” folderwith thecodenameD1,D2,D3

1. STRUCTURE RADICAL SCAVENGING ACTIVITY RELATIONSHIPS OF

FLAVONOIDSANDPHENOLICACIDS,M.Tsimidou*,N.NenadisandH.Y.ZhangInNaturalAntioxidantsPhenols. Sources, Structure‐ActivityRelationship,CurrentTrends inAnalysisandCharacterization.DimitriosBoskou, IoannisGerothanasis andPanosKefalas (Eds)Research Signpost, T. C. 37/661(2), FortPostOffice,Trivandrum‐695023,Kerala,India.Chapter3,pp.29‐68,2006.http://www.cabdirect.org/abstracts/20073074602.html

2. ASSESSINGTHEACTIVITYOFNATURALFOODANTIOXIDANTS,N.Nenadis,*M. Z. Tsimidou, In Oxidation in foods and beverages and antioxidantapplications: Understanding mechanisms of oxidation and antioxidantactivity (Volume 1), PART 2 ANTIOXIDANTS IN FOODS AND BEVERAGES. E.Decker, R Elias, and D J McClements, (Eds) Woodhead Food Series No. 199,Chapter14,pp.332‐367,20102010(afterinvitationofProf.T)http://www.cabdirect.org/abstracts/20113026164.html(AAssaaLLeeccttuurreerr))

3. ON THE USE OF DFT COMPUTATIONS TO THE RADICAL SCAVENGING

STUDIESOFNATURALPHENOLICCOMPOUNDSN.Nenadis,*M.Z.Tsimidou,InDensityFunctionalTheory:Principles,applicationsandanalysis.J.Morin,J.M. Pelletier (Eds),Nova SciencePublishers, Inc.NY,Chapter4, pp. 121‐146,2013(invited)(AAssaaLLeeccttuurreerr))https://www.novapublishers.com/catalog/product_info.php?products_id=39248& osCsid=4ae8245ae55e45a5746d463e8be4f53d

Ε.COLLECTIONS

PDF file canbe found in the “MemorandumDocumentation” folderwith the codenameE1

1. Ordoudi,S.A.,Nenadis,N.,Tsimidou*,M.Z.,Sarigianni,M.,Paletas,K.Manualproceduretoassesspro‐/antioxidantimbalanceinhumanplasmabasedon the Crocin Bleaching Assay (CBA). Acta Horticulturae,2010, 850, 211‐216.(peer reviewed serieswithoutimpactfactor),(AsaLecturer))http://www.actahort.org/books/850/850_35.htm

F.CONFERENCEPRESENTATIONSPDFfilescanbefoundinthe“MemorandumDocumentation”folderwiththecodenamesA1,A2,…B1,B2…..a.NationalParticipationin10nationalscientificmeetingswith16oralorposterpresentations

20

b.International(Underlinedisthenameoftheresearcherthatpresentedthework)1. Structuralcharacteristicsofthecarbonsidechainandradicalscavenging

activityofbiophenolsΝenadis, Ν. and Τsimidou, Μ. 3d International Conference on NaturalAntioxidantsandAnticarcinogensInFood,Health&Disease(NAHD2001),6‐9June2001,Helsinki,Finland.(Oral),bookofabstractsp.28

2. Antioxidantactivity&phenolcontentofethanol&acetoneextractsfromOreganoplantsBoskou, D., Νenadis, N., Exarhou, B., Gerothanasis, I.P. and Μ. Τsimidou. 2dInternationalConferenceoftheSocietyforFreeRadicalResearch‐Africa,15‐19July/2001,Mauritius,Αfrica.(Poster),bookofabstracts(poster21)

3. Structure‐activityrelationshipstudiesonsomephenolicantioxidants,anexperimentalandaDFTstudyΝenadis, N., Bakalbassis, E.G., Μanaris, N., Melissas, B.S., Stavridi, F. and M.Τsimidou. 3d International Conferenceof theChemical Societiesof the South‐Eastern European Countries 22‐25 September/2002 Bucharest, Romania.(Poster),bookofabstracts(PΟ602).

4.14.2

BehaviorofPolarandNonPolarAntioxidantsinMultiphaseSystemsΝenadis,N.,Zafiropoulou,I.andΤsimidou,Μ.SamplePreparationProceduresforsqualeneDeterminationinOliveOilΝenadis,N.,Psomiadou,E.,PanagiotopoulouP.andΤsimidou,Μ.2dCongressofthe EuropeanFederation for the Science andTechnology of Lipids (Euro FedLipid),6‐8November/2002,Strasbourg,France.(Posters),bookofabstractsHUNU‐012,HUNU‐013(un‐publishedresults).http://www.eurofedlipid.org/meetings/archive/strasbourg2002/programme_5829.htm

5. Theoretical evaluation of the radical scavenging activity of phenoliccompoundsnaturallyfoundinO.europaeaproductsNenadis,Ν.,Tsimidou,Μ.,Zhang,Η.Υ.andWang,L.F.25thWorldCongressandexhibition of the International Society for fat research (ISF) 12‐15October/2003,Bordeaux,France.(Poster),bookofabstracts,p.53

6. Electronic phenomena of carbon side chain characteristic groups‐importanceon theradicalscavengingactivityof ferulicacidandrelatedcompoundsNenadis, N. and M. Tsimidou. 3d Euro Fed Lipid Congress and Expo, 5‐8September2004,Edinburgh,Scotland.(Poster),bookofabstracts,NUHE‐26,

21

p.229.http://www.eurofedlipid.org/meetings/archive/edinburgh/programme_5852.htm

7. Caffeic acid vs Sinapic acid: A comparative investigation of radicalscavengingactivityusingvariousassaysLazaridou, O., Nenadis, N., M. Z. Tsimidou. 4th Euro Fed Lipid Congress, 1‐4October2006,Madrid,Spain(Poster),bookofabstracts,ΟXI‐040http://www.eurofedlipid.org/meetings/archive/madrid/programme_5860.htm

8. StabilityofSaffronextractsinthepresenceofbioactivecompoundsOrdoudi,S.A.,Nenadis,N.,Mitsopoulou,V.,Tsimidou,M.2d International Symposium on Saffron Biology and Technology, 28‐20October2006,Mashhad,Iran,(Oral),bookofabstracts,p.146(un‐publishedresults).

9.19.2

Molecular descriptors calculated by computationalmethods as tools inthestudyofradicalscavengingactivityofphenoliccompoundsNenadis,N.(Oral).Comparative study on the radical scavenging properties of methanolextractsofcrocussativusL.,CurcumalongaL.,andOriganumhirtumssp.Ordoudi,S.A.,Nenadis,N.,Tsimidou,M.Z.(Poster).6thEuroFedLipidCongress,7‐10September2008,Athens,Greece,bookofabstracts,p.144,OXI‐033http://www.eurofedlipid.org/meetings/archive/athens/programme_5871.htm

10. Manualproceduretoassesspro‐/antioxidantimbalanceinhumanplasmabasedontheCrocinBleachingAssay(CBA).Ordoudi,S.A.,Nenadis,N.,Tsimidou,M.Z.,Sarigianni,M.,Paletas,K3dInternationalSymposiumonSaffron,Forthcomingchallengesincultivation,researchandeconomics,20‐23May,2009,Krokos,Kozani,Greece(Poster),bookofabstractsp.54,P3‐01

11. Theoreticalmethods in radical scavenging activity studies of phenolicantioxidants:potentialandlimitationsNenadis,N.(Poster).Workshop on Antioxidant Measurement Assay Methods, 21st April, 2010Istanbul,Turkey,bookofabstracts,p.42,PP‐15http://www.bashanfoundation.org/shela/shelafruitsantiox.pdf

12.1

VirginOliveOilPolarPhenolProfileandContentcanbeEnrichedthroughtheAdditionofOliveLeavesTsimidou,M.Z.,N.Nenadis,A.Moutafidou,D.Gerasopoulos(Oral).

22

12.212.3

OntheExploitationofOleaceaePlantLeavesforHerbalTeaPreparations:ThecaseofLigustrumjaponicumSpeciesNenadis,N.,V.T.Papoti,K.Pegklidou,E.Perifantsi,V.J.Demopoulos,andM.Z.Tsimidou(Poster).RecoveryofPhenolicAntioxidantsfromRiceHullsafterAlkalineDigestionKyriakoudi, Α. N. Nenadis, and M. Z. Tsimidou (Poster). 9th Euro Fed LipidCongress,18‐21September2011,Roterdam,TheNetherlandsBookofabstract,p.39,HAD‐013,OXI‐014http://www.eurofedlipid.org/meetings/archive/rotterdam/programme_5874.htm

13. Extraneous proteins on the oxidative and physical stability of oil bodyemulsionsNikiforidis,C.V.,N.Nenadis,O.A.KarkaniandV.Kiosseoglou(Poster).10thEuroFedLipidCongress,23‐26September2012,Cracow,Polandhttp://www.eurofedlipid.org/meetings/archive/cracow/5877/5877_0464.pdf

14.1

Observations from a 4 year monitoring of coloured apocarotenoidsaccumulation indifferent Spanish Crocus sativus L. accessions from theWorldSaffronCollection(Cuenca,Spain)maybeofusetolocalproducersA. Kyriakoudi, S. A. Ordoudi, E. Naziri, N. Nenadis, F. Mantzouridou, M. Z.Tsimidou,O.Santana‐Méridas,M.deLosMozos‐Pascual, J.A.Fernandez‐Perez(Oral)

14.2 A strategy for discrimination of Crocus sativus L. from other crocusesusingphytochemicaldatafromdehydratedstylesM.Z.Tsimidou,A.Ordoudi,E.Naziri,F.Mantzouridou,N.Nenadis,A.Kyriakoudi(Oral).Book of Abstracts of Cost Action FA1101‐Main questions and foreseensolutions in the frameofSAFFRONOMICSresearch (ISBN‐13: 978‐84‐616‐0964‐2),Cuenca,7‐9Νovember,2012,pp.36‐37(abstract)andpp.112‐116(extendedtext);(unpublishedresultsfromtheprojectCROCUSBANK:AGRI‐2006‐0265:Geneticresourcesofsaffronandallies(crocusspp)).

15. MonitoringsaffronageingbyPTR‐MSmeasurementofvolatilesNenadis,N.,S.Heenan,S.VanRuth,M.Z.Tsimidou(Oral).Book of Abstracts of Cost Action FA1101‐WG2 Interim meeting onPhytochemistry andMetabolomics andWG1/WG3/WG4 Looking for SynergyandDisseminationCapacityBuilding,30May‐1stJune,2013,MAICh,Chania,Crete,bookofabstracts,p.10.

23

16. FT‐MIR/ATRmonitoringofvirginoliveoiloxidativestabilityundermildstorageconditionsTsimidou,M.Z.,N.Nenadis,I.Tsikouras,P.XenikakisInternational Workshop in Bioactive compounds from Olea europaea:ChemistryandBiology(EUIOC),Madrid10‐11June2013http://ec.europa.eu/agriculture/events/2013/olive‐oil‐workshop/posters_en.pdf

G.STUDYNOTESFORUNDERGRADUATESTUDENTS(inGreek)1. FOOD&ALCOHOLICBEVERGAGEINDUSTRIES/8thsemester

i)Industrialproductionofriceandexploitationofitsby‐products(2010‐)ii)Industrialproductionoffisheryproducts(2011‐)Blackboard,AUTH.

12.PARTICIPATIONINRESEARCHPROJECTS

1. Europeanproject:“Developmentandinvestigationofnovelcompositionsforstabilizationofedibleoilsandotherfatcontainingfood”.ProjectCoordinator:ProfessorD.Boskou(1/5/–31/7/1999,1/1/‐30/4/2000)

2. Nationalproject(ΕPΕΑΕΚ):“UpgradeandmodernizationofthestudiesattheSchoolofChemistryonaspectsrelatedtohygiene&safety”.ProjectCoordinator:D.Kyriakidis(1/10/‐31/12/1999)

3. National project PΑVΕ‐99: “Virgin olive oil: Investigation of the role ofpigments and tocopherols to the oxidative stability and methoddevelopmentforassessingtheoxidativestatus”.Funding:GSRT,ELAIS,S.A.Project coordinator: Assit. Prof. M. Tsimidou (1/5/‐30/6/2000, 1/5/‐30/6/2001)

4. National project ΕPΕΤ ΙΙ: “Study on the presence and bioavailability ofphenolicantioxidantsinfoodsusedinthemediterraneandiet”.ProjectCoordinator:ProfessorD.Boskou(1/1/‐30/4/2001)

5. Greek‐Chinesebilateralcolaboration:“Theoreticalandexperimentalmethodsforinvestigatingtheactivityofnaturalantioxidants”.Project coordinator: Assoc. Prof. M. Tsimidou (1/3/‐31/5/2002, 1/10‐31/12/2002)

6. European project CRAFT: “Saffron adulterationwith colorants andmethoddevelopmentforitsavoidance”.

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Project coordinator: Assoc. Prof. M. Tsimidou (1/‐31/7/2003, 15/9/‐31/3/2004)

7. National project “Virgin olive oil: Study of the minor components withnutritionalvalueonoliveoilsconsumedintheGreekhouseholds”.Projectcoordinator:Assoc.Prof.M.Tsimidou(19/‐29/01/2004)

8. EUprojectCROCUSBANK:AGRI‐2006‐0265:Geneticresourcesofsaffronand

allies(crocusspp)(FP6)Project coordinator: Prof. M. Tsimidou (9/2007‐31/12/2007, 5/2/2008‐31/5/2008,9/6/2008‐31/8/2008,11/6/2009‐15/9/2009andasa lecturer tilltheendoftheproject11/2011)

9. UV‐Bradiation:Aspecificregulatorofplantgrowthand foodquality inachanging climate (UV4growth) EU‐COST Action FA0906 (28/10/2010–07/04/2014)(ManagementCommittee)http://www.cost.eu/domains_actions/fa/Actions/FA0906?management, financial rapporteur and member of the working groupWG2:InducedmetabolicchangesChairoftheaction:DrMarcelJancen,UniversityCollegeofCork

10. Omics technologies for crop improvement, traceability,Determination ofauthenticity,adulterationandorigininSaffronEU‐COSTActionFA1101(24/11/2011–23/11/2015)Member of the working group WG 3: Molecular and Phytochemicalfingerprintingforbreeding,traceability,andauthenticity(developmentoftechnologicaltools)Chairoftheaction:DrMariaTsimidou,AristotleUniversityofThessaloniki

11. National project in the framework of “Reinforcing research activities inAUTH‐2011”entitled:EffectofUV(UV‐B,UV‐A)radiationonthephenoliccontentand antioxidant activity of plants with potential interest for the foodindustry:ThecaseofΑrbutusunedo(Ericaceae)Projectcoordinator:LecturerN.Nenadis(1/2/2013‐31/1/2014,inprogress)

12. National project COOPERATION entitled: Enhancing sustainability of Greek

wine industry: Design and development of high‐added value productsbasedon theMediterraneandietpattern (2013–2015, approved;waiting forfunding)Projectcoordinator:Prof.M.Tsimidouhttp://www.gsrt.gr/Financing/Files/ContentFiles275/pinakas%20apotelesmaton.pdf

13. PARTICIPATION IN INTERNATIONAL WORKING GROUPS AND SCIENTIFICCOMMITTEES Member of the organizing committee in the4th Panhellenic Congress of Greek

LipidForum:TrendsintheLipidsfield,Thessaloniki,6June2011

25

Member of the Management Committee, EU‐COST Action FA0906 UV‐Bradiation: A specific regulator of plant growth and food quality in a changingclimate(UV4growth)EU‐COSTActionFA0906(28/10/2010–07/04/2014)

Participation in the organization of the “Training School on PhytochemicalAnalysis (13‐15 February 2013, Aristotle University of Thessaloniki) (ProjectCoordinator: Prof.M. Tsimidou) asmember of themanagement committee ofthe COST ACTION FA0906 (13‐15 February 2013, Aristotle University ofThessaloniki,Thessaloniki,Greece)

14.OTHERLECTUREACTIVITIES1. Ontheproperuseofantioxidantsintheproductionprocessoffoods

Nenadis,N.(Oral)Workshop «Food Additives: Current trends» in the framework of Money Show2010,HyattRegencyThessaloniki,27November,2010(organisedbyAssociationofGreekChemists)http://el.moneyshow.eu/pdf/2010/PROGRAM_MS_2010.pdf

2. Potatos:boiled,roastedorfried?FRIEDBlekas,G.,Nenadis,N.,Koutidou,M.(oral)Workshop for elementary andhigh school teacherswith the title: "Chemistry‐Food‐Health", Thessaloniki 12 March, 2011 (organised by the Association ofGreekChemists&LaboratoryofFoodChemistryandTechnologyintheframeworkoftheInternationalYearofChemistry2011),12/03/2011

3. Quantum molecular calculations as a tool of green FoodChemistry:ApplicationtotheradicalscavengingactivityofnaturalphenoliccompoundsNenadis,N.(oral)Presentation within the frame of open seminars in the School of Chemistry,AUTH(Coordinator:Assoc.Professor,Th.Karapantsios),22/11/2011

4. LipidsandfoodfryingNenadis,Ν.(oral)Daily seminar: «Nutritional habits of Greeks», Municipality of Grevena30/05/2012(organisedbytheAssociationofGreekChemists&themunicipalityof Grevena in collaboration with the Laboratory of Food Chemistry andTechnology)http://www.star‐fm.gr/?p=60015#more‐60015

5. TrainingSchoolonPhytochemicalAnalysis(COSTACTIONFA0906)Advancedextractiontoolsandcasestudiesforphytochemicalextraction:2hours teaching in postgraduate students (Italy, Spain, Ireland, CzechRepublic,Netherlands,Serbia,Finland,Norway,Greece) (13‐15February2013,AristotleUniversityofThessaloniki)(ProjectCoordinator:Prof.M.Tsimidou)

26

http://www.chem.auth.gr/content/food_chem_lab/CONFERENCES/ Phyto_Training_School_schedule_2013_Feb__final.pdf

6. EducationandResearchat theDepartmentsofChemistryrelevant to theFoodQualityAssuranceandConsumerhealthBlekas,G.,Nenadis,N.,Erkekoglou,I.(oral)Daily seminar «The role of Chemist in Food Security and Consumerprotection», DETROP (organised by the Association of Greek Chemists &AssociationofChemistsfromNothernGreece),9/3/2013http://www.sxbe.gr/%CE%B7%CE%BC%CE%B5%CF%81%CE%B9%CE%B4%CE%B1-%CE%B4%CE%B5%CF%84%CF%81%CE%BF%CF%80/

7. OliveoilasafryingoilAndikopoulos,N.,Blekas,G.,Chiou,A.,Nenadis,N.(oral)Daily seminar «Virgin olive oil and Greek gastrononomy» CharokopeioUniversity,Athens,30/3/2013http://www.hua.gr/images/stories/anakoinwseis/hmerides/PARTHENO_ELAIOLADO/programma2.pdf

8. Group visit (Laboratory of Food Chemistry and Technology to public high‐school students (2d High School, Kleanthous 30, Thessaloniki) in order topresentanddiscussaspectsconcerningFoodChemistryandNutrition

15.JOURNALSINVOLVEDASREVIEWER

Total:12journals

15researchpapers

JournaloftheScienceofFood&Agricutlure 2005 (1), 2006 (1),2008(1)

European Journal of Lipid Science &Technology

2008(1),2013(1)

JournalofFoodComposition&Analysis 2008(1)BiochemicalSystematics&Ecology 2009(1)PharmaceuticalBiologyInternationalJournalofMolecularSciencesFoodChemistry

2010(1)2011(1)2011(1)

AfricanJournalofBiotechnology 2011(1)FoodResearchInternational 2012(1)CanadianJournalofChemistry 2012(1)ChemistryCentralJournal 2012(1)JournaloftheAmericanOilChemists’Society 2013(1)

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16.COLLABORATIONWITHHIGHEREDUCATION/RESEARCHINSITUTES

CollaborationwithDrP.Kefalas(DepartmentofFoodQualityManagement&ChemistryofNaturalProductsCoordinator,MediterraneanAgronomic InstituteofChania)forco‐supervisionofpost‐graduatestudentthesisatMAICh.(academicyear2009‐2010.See§9.2.2)

Collaborationwith Dr Laura Llorens y Guasch and Dolors Verdaguer yMurla(DepartmentofCiènciesAmbientals,FacultatdeCiències,UniversitatdeGirona,Spain)withintheframeofCOSTactionFA0906UV‐Bradiation:Aspecificregulatorofplantgrowthandfoodqualityinachangingclimate.CollaborationwasestablishedaftermyvisitinthecorrespondingDepartmentwithashorttermscientificmission,(STSM,http://www.ucc.ie/en/uv4growth/exchanges/) (26/3‐1/4‐2012). The collaborationfocused on the effect of of UV radiation and/or water availability to the phenoliccontent,compositionandantioxidantactivityofleafextractsfromplantswithpotentialinterest for the Food Industry. The established collaboration is in progress. An MScstudenthasbeeninvolvedsofar.To furtherstrengthenthecollaborationandachievethegoalssetnaturalfundsweresought(§12.11).

17.PARTICIPATIONINSCIENTIFICASSOCIATIONS MemberofGreekChemistsAssociation (1999‐σήμερα) ΑmericanOilChemists’Society(2000‐02). RoyalChemicalSociety(2006‐07). MemberofGreekLipidForum(EuropeanFederationfortheScienceandTechnologyofLipids)(2006‐)

28

II.DISTINCTIONS

CITATIONSINTHEPUBLISHEDWORK

29

1.DistinctionsPDFfilescanbefoundinthe“MemorandumDocumentation”folderwiththecodenameΙ,ΙΙ…ΙΧ.I. Post graduate student scholarship (2001) (after selection) funded by the AUTH

ResearchCommittee

II. Erasmus scholarship (1/8‐31/10/2003) Wageningen University, Wageningen,

TheNetherlands

III. PostdoctoralExcellenceFellowship(afterselection)fundedbytheAUTHResearch

Committee (25/5/2005‐30/6/2005, 1/9/2005‐31/12/2005), with topic:

«Structure‐activity relationship of natural antioxidants from plant material not

exploitedinGreeceorinternationally»

IV. Postdoctoral Fellowship (1/9/2007‐31/1/2008) by the State Scholarships

Foundation(IKY)tocarryoutaresearchprojectentitled«Byproductsfromrice(Οryza

sativaL.)productionassourcesofnaturalantioxidants»

V. Research Fellowship (10/9‐10/12/2012) for conducting research at RIKILT

INSTITUTE (Wageningen University & Research Centre, Expertise group,

Authenticity & Nutrients, The Netherlands). Project title: «Ageing of saffron

determined by PTR‐MS». Η υποτροφία δόθηκε από Επιστημονική επιτροπή της

δράσης FA COST Action FA1101 Omics Technologies for Crop Improvement,

Traceability, Determination of Authenticity, Adulteration and Origin in Saffron

(COSTSTSMreferencenumber:COST‐STSM‐FA1101‐11295)

VI. Nationalproject in the frameworkof “Reinforcingresearchactivities inAUTH‐

2011” entitled: Effect of UV (UV‐B, UV‐A) radiation on the phenolic content and

antioxidantactivityofplantswithpotentialinterestforthefoodindustry:Thecase

ofΑrbutusunedo(Ericaceae)(1/2/2013‐31/1/2014,inprogress)

VII. Award for best poster presented at the 4th Congress of the Department of

Chemistry of Ioannina University (Ioannina, May, 2001). Biophenols with

antioxidantactivity:Effectofsidechainstructuralcharacteristicstotheradical

scavengingactivity.N.Nenadis,&M.Tsimidou

VIII. Award forbestpaperpublished in the Journalof theAmericanOilChemists’

Society80(5)451‐458,LipidOxidationandQualityDivisionfortheyear2003.

TheawardisgivenbytheAmericanOilChemists’Society(EdwinFrankelAward

forBestPaperinLipidOxidationandQuality)annuallybyrecognizingthebest

paperrelatingtolipidoxidationorqualitypublishedduringthepastyearinAOCS

30

Press publications. The award was renamed in 2005 in recognition of Edwin

Frankel's 50 years of lipid oxidation research. The award is offered through the

Lipid Oxidation and Quality Division since 1998 (winners: http://aocs.files.cms‐

plus.com/Membership/awardrecognition/FrankelBestPaperpast%20winners.pdf)

IX. Most‐AccessedArticlesinJAFC:July‐September,2007

31

2.Citationsinthepublishedwork2.1CitationsinthepublishedworkofcategoriesB‐E(selfcitationsofallauthorsareexcluded)(Sources: www.scopus.com, www.sciencedirect.com, www.scholargoogle.com) 2.1Β.PUBLICATIONSINPEER‐REVIEWEDJOURNALSWITHIMPACTFACTORΒ1 Nenadis, N. and M. Tsimidou*

Determination of squalene in olive oil using fractional crystallization for sample preparation. J. Am. Oil Chem. Soc. (2002), 79, 257-259.

1. Lu,H.‐T.,Jiang,Y.,Chen,F.Determination of squalene using high‐performance liquid chromatography withdiodearraydetection(2004)Chromatographia,59(5‐6),pp.367‐371

2. Jiang,Y.,Fan,K.‐W.,Wong,R.T.‐Y.,Chen,F.Fatty Acid Composition and Squalene Content of the Marine MicroalgaSchizochytriummangrovei(2004)JournalofAgriculturalandFoodChemistry,52(5),pp.1196‐1200

3. Giungato,P.,Aveni,M.,Rana,R.,Notarnicola,L.Modificationsinducedbyextravirginoliveoilfryingprocesses[Modificazioniindottedallafritturanell'olioextraverginedioliva](2004)IndustrieAlimentari,43(435),pp.369‐375+381

4. Zambonin,C.G.,Calvano,C.D.,D'Accolti,L.,Palmisano,F.Laser desorption/ionization time‐of‐flight mass spectrometry of squalene in oilsamples(2006)RapidCommunicationsinMassSpectrometry,20(2),pp.325‐327.

5. Giungato,P.,Aveni,M.,Rana,R.,Notarnicola,L.Modifications induced by pan frying processes in the extra‐virgin olive oil[Modificazioniindottedaiprocessidifritturapiattanell'olioextraverginedioliva](2006)IndustrieAlimentari,45(455),pp.148‐154.

6. Chua,C.S.L.,Baharin,B.S.,Man,Y.B.C.,Tan,C.P.Separation of squalene from palm fatty acid distillate using adsorptionchromatography(2007)EuropeanJournalofLipidScienceandTechnology,109(11),pp.1083‐1087

7. Leng,C.C.S.,Baharin,B.S.,Man,Y.C.,Tan,C.P.Optimisation of enzymatic hydrolysis for concentration of squalene in palm fattyaciddistillate(2008)JournaloftheScienceofFoodandAgriculture,88(9),pp.1512‐1517.

8. Sotiroudis,T.G.,Kyrtopoulos,S.A.Anticarcinogeniccompoundsofoliveoilandrelatedbiomarkers(2008)EuropeanJournalofNutrition,47(SUPPL.2),pp.69‐72.

9. Al‐Edresi,S.,Baie,S.FormulationandstabilityofwhiteningVCO‐in‐waternano‐cream(2009)InternationalJournalofPharmaceutics,373(1‐2),pp.174‐178.

10. Fox,C.B.Squaleneemulsionsforparenteralvaccineanddrugdelivery(2009)Molecules,14(9),pp.3286‐3312.

Total: 569 (15-9-2013)

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11. Samaniego‐Sánchez, C., Quesada‐Granados, J.J., de la Serrana, H.L.‐G., López‐Martínez,M.C.β‐Carotene, squaleneandwaxesdeterminedbychromatographicmethod inpicualextravirginoliveoilobtainedbyanewcoldextractionsystem(2010)JournalofFoodCompositionandAnalysis,23(7),pp.671‐676

12. Robertson,D.S.Theformation,functionandrelationshipsofcholesterolinthehumanmetabolism(2011)ObesityandMetabolism(Italy),7(1),pp.e6‐e16.

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48. 第3期|赵鑫张宝月黄蓉赵春霞王改香张磊鲍其泠上海相宜本草化妆品股份有

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74. Gharaghani,S.,Khayamian,T.,Ebrahimi,M.Molecular dynamics simulation study and molecular docking descriptors instructure‐basedQSARonacetylcholinesterase(AChE)inhibitors(2013)SARandQSARinEnvironmentalResearch24(9),pp.773‐794

75. Chen,Y.,Dunford,N.T.,Goad,C.Phytochemical composition of extracts from wheat grain fractions obtained bytangentialabrasivedehulling(2013)LWT‐FoodScienceandTechnology54(2),pp.353‐359

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2. Ahn,H.‐J.,Kim,J.‐H.,Jo,C.,Kim,M.‐J.,Byun,M.‐W.Comparisonofirradiatedphyticacidandotherantioxidantsforantioxidantactivity(2004)FoodChemistry,88(2),pp.173‐178.

3. Abdulmajed,K.,McGuigan,C.,Heard,C.H.Topical delivery of retinyl ascorbate: 4. Comparative anti‐oxidant activity towardsDPPH(2005)FreeRadicalResearch,39(5),pp.491‐498.

4. Gouveia,L.,Raymundo,A.,Batista,A.P.,Sousa,I.,Empis,J.Chlorella vulgaris and Haematococcus pluvialis biomass as colouring andantioxidantinfoodemulsions(2006)EuropeanFoodResearchandTechnology,222(3‐4),pp.362‐367.

5. Silva,J.P.,Areias,F.M.,Proença,F.M.,Coutinho,O.P.Oxidative stress protection by newly synthesized nitrogen compounds withpharmacologicalpotential(2006)LifeSciences,78(11),pp.1256‐1267.

6. Ammawath,W.,Man,Y.B.C.,Rahman,R.B.A.,Baharin,B.S.A fourier transform infrared spectroscopic method for determining butylatedhydroxytolueneinpalmoleinandpalmoil(2006)JAOCS,JournaloftheAmericanOilChemists'Society,83(3),pp.187‐191.

7. Havemose,M.S.,Weisbjerg,M.R.,Bredie,W.L.P.,Poulsen,H.D.,Nielsen,J.H.Oxidativestabilityofmilkinfluencedbyfattyacids,antioxidants,andcopperderivedfromfeed(2006)JournalofDairyScience,89(6),pp.1970‐1980.

8. Enes, R.F., Tomé, A.C., Cavaleiro, J.A.S., Amorati, R., Fumo, M.G., Pedulli, G.F.,Valgimigli,L.Synthesisandantioxidantactivityof[60]fuIlerene‐BHTconjugates(2006)Chemistry‐AEuropeanJournal,12(17),pp.4646‐4653.

9. Ramalho,V.C.,Jorge,N.Antioxidants used in oils, fats and fatty foods [Antioxidantes utilizados em óleos,gordurasealimentosgordurosos](2006)QuimicaNova,29(4),pp.755‐760.

10. Flaczyk,E.,Rudzińska,M.,Korczak,J.,Amarowicz,R.Stabilization of cholesteryl linoleate emulsion model system by cracklingshydrolysates(2006)JournalofFoodLipids,13(3),pp.318‐330.

11. Estévez,M.,Ventanas,S.,Cava,R.Effect of natural and synthetic antioxidants on protein oxidation and colour andtexturechangesinrefrigeratedstoredporcineliverpâté(2006)MeatScience,74(2),pp.396‐403.

12. Kušar,A.,Zupančič,A.,Šentjurc,M.,Baričevič,D.Freeradicalscavengingactivitiesofyellowgentian(GentianaluteaL.)measuredbyelectronspinresonance(2006)HumanandExperimentalToxicology,25(10),pp.599‐604.

13. Mozafari,M.R.,Flanagan,J.,Matia‐Merino,L.,Awati,A.,Omri,A.,Suntres,Z.E.,Singh,H.Recenttrendsinthelipid‐basednanoencapsulationofantioxidantsandtheirroleinfoods(2006)JournaloftheScienceofFoodandAgriculture,86(13),pp.2038‐2045

14. Rudzińska,M.,Flaczyk,E.,Amarowicz,R.,Wa̧sowicz,E.,Korczak,J.Antioxidativeeffectofcracklinghydrolysatesduringfrozenstorageofcookedporkmeatballs(2007)EuropeanFoodResearchandTechnology,224(3),pp.293‐299.

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15. Rocha‐Guzmán,N.E.,Gallegos‐Infante, J.A.,González‐Laredo,R.F.,Ramos‐Gómez,M.,Rodríguez‐Muñoz,M.E.,Reynoso‐Camacho,R.,Rocha‐Uribe,A.,Roque‐Rosales,M.R.Antioxidanteffectoforegano(Lippiaberlandieriv.Shauer)essentialoilandmotherliquors(2007)FoodChemistry,102(1),pp.330‐335.

16. Batista,E.D.S.,Costa,A.G.V.,Pinheiro‐Sant'Ana,H.M.AddingvitaminEtofoods:Implicationsforthefoodsandforhumanhealth[AdiçãodavitaminaEaosalimentos:Implicaçõesparaosalimentoseparaasaúdehumana](2007)RevistadeNutricao,20(5),pp.525‐535.

17. Mosca,M.,Ceglie,A.,Ambrosone,L.Biocompatiblewater‐in‐oilemulsionasamodeltostudyascorbicacideffectonlipidoxidation(2008)JournalofPhysicalChemistryB,112(15),pp.4635‐4641.

18. Ochekpe,N.A.,Olorunfemi,P.O.,Ngwuluka,N.C.Nanotechnologyanddrugdeliverypart2:Nanostructuresfordrugdelivery(2009)TropicalJournalofPharmaceuticalResearch,8(3),pp.275‐287

19. Stevanovic,T.,Diouf,P.N.,Garcia‐Perez,M.E.Bioactivepolyphenolsfromhealthydietsandforestbiomass(2009)CurrentNutritionandFoodScience,5(4),pp.264‐295.

20. Pattono, D., Battaglini, L.M., Barberio, A., De Castelli, L., Valiani, A., Varisco, G.,Scatassa,M.L.,Davit,P.,Pazzi,M.,Civera,T.Presenceofsyntheticantioxidantsinorganicandconventionalmilk(2009)FoodChemistry,115(1),pp.285‐289.

21. Kristinová,V.,Mozuraityte,R.,Storrø,I.,Rustad,T.Antioxidant activity of phenolic acids in lipid oxidation catalyzed by differentprooxidants(2009)JournalofAgriculturalandFoodChemistry,57(21),pp.10377‐10385.

22. Seppanen,C.M.,Song,Q.,SaariCsallany,A.Theantioxidantfunctionsoftocopherolandtocotrienolhomologuesinoils,fats,andfoodsystems(2010)JAOCS,JournaloftheAmericanOilChemists'Society,87(5),pp.469‐481.

23. Ndhlala,A.R.,Moyo,M.,VanStaden,J.Naturalantioxidants:Fascinatingormythicalbiomolecules?(2010)Molecules,15(10),pp.6905‐6930.

24. Hayes,J.E.,Stepanyan,V.,Allen,P.,O'Grady,M.N.,Kerry,J.P.Evaluationoftheeffectsofselectedplant‐derivednutraceuticalsonthequalityandshelf‐lifestabilityofrawandcookedporksausages(2011)LWT‐FoodScienceandTechnology,44(1),pp.164‐172.

25. Argoti,J.C.,Salido,S.,Linares‐Palomino,P.J.,Ramírez,B.,Insuasty,B.,Altarejos,J.Antioxidant activity and free radical‐scavenging capacity of a selection of wild‐growingColombianplants(2011)JournaloftheScienceofFoodandAgriculture,91(13),pp.2399‐2406.

26. Sørensen,A.‐D.M.,Nielsen,N.S.,Yang,Z.,Xu,X.,Jacobsen,C.Lipophilizationofdihydrocaffeicacidaffects itsantioxidativeproperties in fish‐oil‐enrichedemulsions(2012)EuropeanJournalofLipidScienceandTechnology,114(2),pp.134‐145.

27. Rubilar,M.,Morales,E.,Sáez,R.,Acevedo,F.,Palma,B.,Villarroel,M.,Shene,C.Polyphenolicfractionsimprovetheoxidativestabilityofmicroencapsulatedlinseedoil(2012)EuropeanJournalofLipidScienceandTechnology,114(7),pp.760‐771.

28. Harikumar,S.L.,Kaur,G.Nanoparticulatesascontrolledandtargeteddrugdelivery:Anoverview(2012)InternationalJournalofPharmaceuticalResearch,4(2),pp.7‐15.

29. Mathivanan,N.

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30. Ndhlala,A.R.,Aderogba,M.A.,Ncube,B.,VanStaden,J.Anti‐oxidativeandcholinesteraseinhibitoryeffectsofleafextractsandtheirisolatedcompoundsfromtwocloselyrelatedCrotonspecies(2013)Molecules,18(2),pp.1916‐1932.

31. Bakir,T.,Sönmezoǧlu,I.,Imer,F.,Apak,R.Polarparadox revisited:Analogouspairsofhydrophilicand lipophilicantioxidantsinlinoleicacidemulsioncontainingCu(II)(2013)JournaloftheScienceofFoodandAgriculture,93(10),pp.2478‐2485.

Total:31

Β6 Nenadis, N., Boyle, S., Bakalbassis, E.G., and M. Tsimidou*, An experimental approach of structure-activity relationships of caffeic and dihydrocaffeic acids and related monophenols. J. Am. Oil Chem. Soc. (2003), 80, 451-458.

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5. TorresdePinedo,A.,P.Peñalver,J.C.MoralesSynthesis and evaluation of new phenolic‐based antioxidants: Structure–activityrelationship(2007)FoodChemistry,103,1,pp.55–61

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8. Fifen,J.J.,Nsangou,M.,Dhaouadi,Z.,Motapon,O.,Lahmar,S.Single or double hydrogen atom transfer in the reaction of metal ‐ Associatedphenolicacidswith•OHradical:DFTstudy(2009)JournalofMolecularStructure:THEOCHEM901(1‐3),pp.49‐55

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5. Matus, M.H., Domínguez, Z., Salas‐Reyes, M., Hernández, J., Cruz‐Sánchez, S.Conformationalstudyofcaffeicacidderivatives(2010)JournalofMolecularStructure:THEOCHEM953(1‐3),pp.175‐181

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42. Castro, C.M., Pinheiro, M., Lúcio, M., Giner‐Casares, J.J., Camacho, L., Lima, J.L.F.C.,Reis,S.,Segundo,M.A.Insights about α‐tocopherol and Trolox interaction with phosphatidylcholinemonolayersunderperoxidationconditionsthroughBrewsteranglemicroscopy(2013)ColloidsandSurfacesB:Biointerfaces111,pp.626‐635

Total:42

Β12 Hatzidimitriou, Ε., Nenadis, Ν., and Tsimidou,* M.Z. Changes in the catechin and epicatechin content of grape seeds on storage under different water activity (aw) conditions. Food Chem. (2007), 105, 1504-1511.

1. DaSilva,V.M.,Silva,L.A.,DeAndrade,J.B.,DaCunhaVeloso,M.C.,Santos,G.V.Determination of moisture content and water activity in algae and fish bythermoanalyticaltechniques(2008)QuimicaNova,31(4),pp.901‐905.

2. Sun,J.,Elena,G.G.,Peng,H.X.,Guo,Q.,Yang,B.,Zhu,E.J.Var0iation incontentofmonomericphenolicsduring theprocessingofgrapeseedandskinflours(2009)AnimalProductionScience,49(2),pp.170‐175.

3. Lavelli,V.,Vantaggi,C.Rateofantioxidantdegradationandcolorvariationsindehydratedapplesasrelatedtowateractivity(2009)JournalofAgriculturalandFoodChemistry,57(11),pp.4733‐4738.

4. deRezende,A.A.A.,Graf,U.,Guterres,Z.d.R.,Kerr,W.E.,Spanó,M.A.

69

Protective effects of proanthocyanidins of grape (Vitis vinifera L.) seeds on DNAdamageinducedbyDoxorubicininsomaticcellsofDrosophilamelanogaster(2009)FoodandChemicalToxicology,47(7),pp.1466‐1472.

5. Jang,S.,Lee,S.K.Currentresearchstatusofpostharvesttechnologyofgrape(2009)KoreanJournalofHorticulturalScienceandTechnology,27(3),pp.511‐520.

6. Olaya,C.M.,Castaño,M.P.,Garzón,G.A.Stabilityof anthocyanins fromRubusglaucusandSolanumbetaceumCav.dark‐redstrain as affected by temperature and water activity [Efecto de la temperatura,almacenamientoylaactividaddeaguasobrelaestabilidaddeantocianinasdeRubusglaucusySolanumbetaceumCav.dark‐redstrain](2009)ActaBiologicaColombiana,14(3),pp.143‐158.

7. Rotava,R.,Zanella,I.,Campos,E.G.,Pain,A.,Manfron,M.P.,Alves,S.H.Grape by‐products as growth promoters for broilers from 1 to 21 days of age[Subprodutos da uva como promotores de crescimento em dietas de frangos decortede1a21diasdeidade](2009)ActaScientiarum‐AnimalSciences,31(2),pp.145‐150.

8. Lavelli,V.Combinedeffectofstoragetemperatureandwateractivityontheantiglycoxidativepropertiesandcolorofdehydratedapples(2009)JournalofAgriculturalandFoodChemistry,57(24),pp.11491‐11497.

9. Yang,J.,Gadi,R.,Paulino,R.,Thomson,T.Totalphenolics,ascorbicacid,andantioxidantcapacityofnoni(MorindacitrifoliaL.)juiceandpowderasaffectedbyilluminationduringstorage(2010)FoodChemistry,122(3),pp.627‐632.

10. Davidov‐Pardo,G.,Arozarena,I.,Marín‐Arroyo,M.R.Stabilityofpolyphenolicextractsfromgrapeseedsafterthermaltreatments(2011)EuropeanFoodResearchandTechnology,232(2),pp.211‐220.

11. Tounsi,M.S.,Ouerghemmi,I.,Ksouri,R.,Wannes,W.A.,Hammrouni,I.,Marzouk,B.HPLC‐determination of phenolic composition and antioxidant capacity of cactuspricklypearsseeds(2011)AsianJournalofChemistry,23(3),pp.1006‐1010.

12. Özvural,E.B.,Vural,H.Grapeseedflourisaviableingredienttoimprovethenutritionalprofileandreducelipidoxidationoffrankfurters(2011)MeatScience,88(1),pp.179‐183.

13. Anter, J., De Abreu‐Abreu, N., Fernández‐Bedmar, Z., Villatoro‐Pulido, M., Alonso‐Moraga,Á.,Muñoz‐Serrano,A.Targetsofredgrapes:OxidativedamageofDNAandleukaemiacells(2011)NaturalProductCommunications,6(1),pp.59‐64.

14. Brewer,M.S.Natural Antioxidants: Sources, Compounds, Mechanisms of Action, and PotentialApplications(2011)ComprehensiveReviews in Food Science andFood Safety, 10 (4), pp. 221‐247.

15. Tesfay,S.Z.,Bertling,I.,Bower,J.P.Seasonaltrendsofspecificphenolsin'Hass'avocadotissues(2011)ActaHorticulturae,911,pp.349‐354.

16. Weidner,S.,Powałka,A.,Karamać,M.,Amarowicz,R.Extractsofphenoliccompoundsfromseedsofthreewildgrapevines‐comparisonoftheirantioxidantactivitiesandthecontentofphenoliccompounds(2012)InternationalJournalofMolecularSciences,13(3),pp.3444‐3457.

17. Agostini,F.,Bertussi,R.A.,Agostini,G.,AttiDosSantos,A.C.,Rossato,M.,Vanderlinde,R.

70

Supercritical extraction from vinification residues: Fatty acids, α‐tocopherol, andphenoliccompoundsintheoilseedsfromdifferentvarietiesofgrape(2012)TheScientificWorldJournal,2012,art.no.790486,.

18. Özvural,E.B.,Vural,H.Theeffectsofgrapeseedextractonqualitycharacteristicsoffrankfurters(2012)JournalofFoodProcessingandPreservation,36(4),pp.291‐297.

19. Cheng,V.J.,Bekhit,A.E.‐D.A.,McConnell,M.,Mros,S.,Zhao,J.Effect of extraction solvent, waste fraction and grape variety on the antimicrobialandantioxidantactivitiesofextractsfromwineresiduefromcoolclimate(2012)FoodChemistry,134(1),pp.474‐482.

20. Collado‐González,J.,Cruz,Z.N.,Rodríguez,P.,Galindo,A.,Díaz‐Baños,F.G.,GarcíaDeLaTorre,J.,Ferreres,F.,(...),Gil‐Izquierdo,A.Effect of water deficit and domestic storage on the procyanidin profile, size, andaggregationprocessinpear‐jujube(Z.jujuba)fruitsJournalofAgriculturalandFoodChemistry,2013,61(26),pp.6187‐6197

21. Marqués,J.L.,Porta,G.D.,Reverchon,E.,Renuncio,J.A.R.,Mainar,A.M.Supercritical antisolvent extraction of antioxidants from grape seeds aftervinification(2013)JournalofSupercriticalFluids82,pp.238‐243

Total:21

Β13 Kancheva,* V., Dincheva, D., Tsimidou, M., Kostova, I., Nenadis, N.AntioxidativepropertiesofTribulusterrestrisfromBulgariaandradicalscavengingactivityofitsflavonoidcomponents.LaRiv.It.Sost.Grass.Vol.LXXXIV,(2007),210‐219.

1. Amić,D.,Lučić,B.,Kovačević,G.,Trinajstić,N.BonddissociationenthalpiescalculatedbythePM3methodconfirmactivitycliffsinradicalscavengingofflavonoids(2009)MolecularDiversity,13(1),pp.27‐36.

2. Evstatieva,L.,Tchorbanov,B.Complex investigations of Tribulus terrestris L. for sustainable use bypharmaceuticalindustry(2011)BiotechnologyandBiotechnologicalEquipment,25(2),pp.2341‐2347.

Total:2

Β14 Nenadis, N., Sigalas,* M.P. A DFT Study on the Radical Scavenging Activity of Maritimetin and Related Aurones. J. Phys. Chem. A (2008), 112, 12196–12202.

1. Jin,R.ADFTstudyontheradicalscavengingactivityofjugloneanditsderivatives(2010)JournalofMolecularStructure:THEOCHEM,939(1‐3),pp.9‐13.

2. Li,M.‐J.,Li,Y.‐J.,Peng,C.‐R.,Lu,W.‐C.StructuresandantioxidantactivitiesoflespedezaflavononefromLespedezavirgata(2010)WuliHuaxueXuebao/ActaPhysico‐ChimicaSinica,26(2),pp.466‐470.

3. Li,M.‐J.,Zhang,L.‐M.,Liu,W.‐X.,Lu,W.‐C.DFT study on molecular structures and ROS scavenging mechanisms of novelantioxidantsfromlespedezavirgata(2011)ChineseJournalofChemicalPhysics,24(2),pp.173‐180.

4. Jin,R.,Bao,H.ADFTstudyontheradicalscavengingactivityofhydroxyanthraquinonederivativesinrhubarb

71

(2011)InternationalJournalofQuantumChemistry,111(5),pp.1064‐1071.5. Setzer,W.N.

Lignin‐derived oak phenolics: A theoretical examination of additional potentialhealthbenefitsofredwine(2011)JournalofMolecularModeling,17(8),pp.1841‐1845.

6. Galano,A.Mechanism and kinetics of the hydroxyl and hydroperoxyl radical scavengingactivityofN‐acetylcysteineamide(2011)TheoreticalChemistryAccounts,130(1),pp.51‐60.

7. Zhang,D.,Chu,L.,Liu,Y.,Wang,A., Ji,B.,Wu,W.,Zhou,F.,Wei,Y.,Cheng,Q.,Cai,S.,Xie,L.,Jia,G.Analysis of the antioxidant capacities of flavonoids under differentspectrophotometricassaysusingcyclicvoltammetryanddensityfunctionaltheory(2011)JournalofAgriculturalandFoodChemistry,59(18),pp.10277‐10285.

8. Kumar,K.S.,Kumaresan,R.A quantum chemical study on the antioxidant properties of aureusidin andbracteatin(2011)InternationalJournalofQuantumChemistry,111(15),pp.4483‐4496.

9. Jin,R.,Li,J.Theoreticalstudyoftheradicalscavengingactivityofshikoninanditsderivatives(2012)ChineseJournalofChemistry,30(1),pp.84‐90.

10. Jin,R.Theoreticalstudyontheantioxidantactivityofalkanninanditsderivatives(2012)AppliedMechanicsandMaterials,138‐189,pp.1056‐1062.

11. Jin,R.,Bai,Y.Theoretical investigation of the radical scavenging activity of shikonin andacylshikoninderivatives(2012)JournalofMolecularModeling,18(4),pp.1401‐1408.

12. Haudecoeur,R.,Boumendjel,A.Recentadvancesinthemedicinalchemistryofaurones(2012)CurrentMedicinalChemistry,19(18),pp.2861‐2875.

13. Huang,Z.,Hu,Y.,Sun,H.,Li,S.Studyonstructuresandantioxidantactivitiesof5‐substitutedferulicacid(2012)ChemistryBulletin/HuaxueTongbao,75(11),pp.1014‐1019.

14. Xue,Y.,Zheng,Y.,An,L.,Zhang,L.,Qian,Y.,Yu,D.,Gong,X.,Liu,Y.Atheoreticalstudyofthestructure‐radicalscavengingactivityofhydroxychalcones(2012)ComputationalandTheoreticalChemistry,982,pp.74‐83.

15. Li,J.,Jin,R.DFTstudyontheradicalscavengingactivityof‐dimethylacrylalkanninderivatives(2012)MolecularSimulation,38(12),pp.980‐986.

16. Guo,X.,Jin,R.Densityfunctionaltheorycalculationsoftheradicalscavengingactivityofalkanninderivatives(2012)AppliedMechanicsandMaterials,189,pp.225‐231.

17. SenthilKumar,K.,Kumaresan,R.Theoretical investigation of the conformational, electronic and antioxidantpropertiesofazaleatin,isorhamnetinandquercetagetin(2013)MolecularSimulation,39(1),pp.72‐83.

18. Xue,Y.,Zhang,L.,Li,Y.,Yu,D.,Zheng,Y.,An,L.,Gong,X.,Liu,Y.ADFTstudyon thestructureand radical scavengingactivityofnewly synthesizedhydroxychalcones(2013)JournalofPhysicalOrganicChemistry,26(3),pp.240‐248.

19. Li,M.,Liu,W.,Peng,C.,Ren,Q.,Lu,W.,Deng,W.ADFTstudyonreactionofeupatilinwithhydroxylradicalinsolution

72

(2013)InternationalJournalofQuantumChemistry,113(7),pp.966‐974.20. Zhang,D.,Liu,Y.,Chu,L.,Wei,Y.,Wang,D.,Cai,S.,Zhou,F.,Ji,B.

Relationship between the structures of flavonoids and oxygen radical absorbancecapacityvalues:Aquantumchemicalanalysis(2013)JournalofPhysicalChemistryA,117(8),pp.1784‐1794.

21. Sun,F.,Jin,R.Theoretical study on the radical scavenging activity of shikonin and its esterderivativesResearchJournalofAppliedSciences,EngineeringandTechnology2013,6(2),pp.281‐284

22. Al‐Sehemi,A.G.,Irfan,A.,Aljubiri,S.M.,Shaker,K.H.Combinedexperimentalandcomputationalstudyof theradicalscavengingactivityofluteolin(2013)JournalofTheoreticalandComputationalChemistry12(5),art.no.1350021

23. Xue,Y.,Zheng,Y.,Zhang,L.,Wu,W.,Yu,D.,Liu,Y.Theoreticalstudyontheantioxidantpropertiesof2′‐hydroxychalcones:H‐atomvs.electrontransfermechanism(2013)JournalofMolecularModeling19(9),pp.3851‐3862

Total:23

Β15 KounatidisI.,Papoti,Τ.V.,Nenadis,N.,Franzios,G.,Ikonomou,M.,Partheniou,F.,Tsimidou,M.Ζ.,Mavragani‐Tsipidou*,P.Evaluationofpotentialgenotoxicityofvirginoliveoil (VOO)using theDrosophilawing‐spottest.J.Agric.FoodChem.,(2009),57,7785‐7789.

1. Anter, J., Fernández‐Bedmar, Z., Villatoro‐Pulido, M., Demyda‐Peyras, S., Moreno‐Millán,M.,Alonso‐Moraga,Á.,Muñoz‐Serrano,A.,LuquedeCastro,M.D.ApilotstudyontheDNA‐protective,cytotoxic,andapoptosis‐inducingpropertiesofolive‐leafextracts(2011) Mutation Research ‐ Genetic Toxicology and Environmental Mutagenesis,723(2),pp.165‐170.

2. Kim,S.‐I.,Jung,J.‐W.,Ahn,Y.‐J.,Restifo,L.L.,Kwon,H.‐W.Drosophilaasamodelsystemforstudyinglifespanandneuroprotectiveactivitiesofplant‐derivedcompounds(2011)JournalofAsia‐PacificEntomology,14(4),pp.509‐517.

Total:2

Β16 Ordoudi, S.A., Befani, C.D., Nenadis, N., Koliakos, G.G., Tsimidou,* M.Z. Further Examination of Antiradical Properties of Crocus sativus Stigmas Extract Rich in Crocins. J. Agric. Food Chem. (2009), 57, 3080–3086.

1. He,W.,Liu,X.,Xu,H.,Gong,Y.,Yuan,F.,Gao,Y.On‐line HPLC‐ABTS screening and HPLC‐DAD‐MS/MS identification of free radicalscavengersinGardenia(GardeniajasminoidesEllis)fruitextracts(2010)FoodChemistry,123(2),pp.521‐528.

2. Yilmaz,A.,Nyberg,N.T.,Mølgaard,P.,Asili,J.,Jaroszewski,J.W.1HNMRmetabolicfingerprintingofsaffronextracts(2010)Metabolomics,6(4),pp.511‐517.

3. Ulbricht, C., Conquer, J., Costa, D., Hollands, W., Iannuzzi, C., Isaac, R., Jordan, J.K.,Ledesma,N.,Ostroff,C.,Serrano,J.M.G.,Shaffer,M.D.,Varghese,M.An evidence‐based systematic review of saffron (Crocus sativus) by the naturalstandardresearchcollaboration(2011)JournalofDietarySupplements,8(1),pp.58‐114.

73

4. Papandreou, M.A., Tsachaki, M., Efthimiopoulos, S., Cordopatis, P., Lamari, F.N.,Margarity,M.Memory enhancing effects of saffron in agedmice are correlatedwith antioxidantprotection(2011)BehaviouralBrainResearch,219(2),pp.197‐204.

5. Zhong,Y.‐J., Shi,F.,Zheng,X.‐L.,Wang,Q.,Yang,L., Sun,H.,He,F.,Zhang,L.,Lin,Y.,Qin,Y.,Liao,L.‐C.,Wang,X.Crocetininducescytotoxicityandenhancesvincristine‐inducedcancercelldeathviap53‐dependentand‐independentmechanisms(2011)ActaPharmacologicaSinica,32(12),pp.1529‐1536.

6. Sánchez‐Vioque,R.,Rodríguez‐Conde,M.F.,Reina‐Ureña,J.V.,Escolano‐Tercero,M.A.,Herraiz‐Peñalver,D.,Santana‐Méridas,O.In vitro antioxidant and metal chelating properties of corm, tepal and leaf fromsaffron(CrocussativusL.)(2012)IndustrialCropsandProducts,39(1),pp.149‐153.

7. Li,C.‐Y.,Huang,W.‐F.,Wang,Q.‐L.,Wang,F.,Cai,E.,Hu,B.,Du,J.‐C.,Wang,J.,Chen,R.,Cai,X.‐J.,Feng,J.,Li,H.‐H.Crocetininducescytotoxicityincoloncancercellsviap53‐independentmechanisms(2012)AsianPacificJournalofCancerPrevention,13(8),pp.3757‐3761.

8. Makri,O.E.,Ferlemi,A.‐V.,Lamari,F.N.,Georgakopoulos,C.D.Saffronadministrationpreventsselenite‐inducedcataractogenesis(2013)MolecularVision,19,pp.1188‐1197.

9. Purushothuman, S., Nandasena, C., Peoples, C.L., El Massri, N., Johnstone, D.M.,Mitrofanis,J.,Stone,J.Saffron pre‐treatment offers neuroprotection to nigral and retinal dopaminergiccellsofMPTP‐treatedmice(2013)JournalofParkinson'sDisease,3(1),pp.77‐83

Total:9

Β17 Nenadis, N., Moutafidou, A., Gerasopoulos*, D., Tsimidou, M. Z. Qualitycharacteristicsofoliveleaf‐oliveoilpreparations.EurJLipidSciTechnol.(2010),112,1337‐1344.

Total:0 B18 Ordoudi,S.A.,Tsermentseli,S.K.,Nenadis,N.,Assimopoulou,A.N.,Tsimidou*,M.Z.,

Papageorgiou,V.P.Structure‐radicalscavengingactivityrelationshipofalkannin/shikoninderivatives.FoodChem.,(2011),124,171‐176.

1.

Ali,A.,Assimopoulou,A.N.,Papageorgiou,V.P.,Kolodziej,H.Structure/antileishmanial activity relationship study of naphthoquinones anddependencyofthemodeofactiononthesubstitutionpatterns(2011)PlantaMedica,77(18),pp.2003‐2012.

2. Jin,R.,Li,J.Theoreticalstudyoftheradicalscavengingactivityofshikoninanditsderivatives(2012)ChineseJournalofChemistry,30(1),pp.84‐90.

3. Jin,R.,Bai,Y.Theoretical investigation of the radical scavenging activity of shikonin andacylshikoninderivatives(2012)JournalofMolecularModeling,18(4),pp.1401‐1408.

4. Pilavtepe,M.,Erkucuk,A.,Akgun,I.H.,Yesil‐Celiktas,O.Supercritical CO 2 extraction of Alkanna species and investigating functionalcharacteristicsofalkannin‐enrichedyoghurtduringstorage

74

(2012)EuropeanFoodResearchandTechnology,234(5),pp.807‐812.5. Wang,R.,Yin,R.,Zhou,W.,Xu,D.,Li,S.

Shikoninanditsderivatives:Apatentreview(2012)ExpertOpiniononTherapeuticPatents,22(9),pp.977‐997.

6. Li,J.,Jin,R.DFTstudyontheradicalscavengingactivityof‐dimethylacrylalkanninderivatives(2012)MolecularSimulation,38(12),pp.980‐986.

7. Kumar,M.,Chandel,M.,Kumar,S.,Kaur,S.Ameliorationofoxidativestressbyanthraquinonesinvariousinvitroassays(2012)AsianPacificJournalofTropicalDisease,2(SUPPL2),pp.S692‐S698.

8. Sun,F.,Jin,R.Theoretical study on the radical scavenging activity of shikonin and its esterderivativesResearch Journal of Applied Sciences, Engineering andTechnology, (2013), 6 (2) ,pp.281‐284

Total:8

Β19 Nenadis, N., Sigalas*, M.P.ADFT study on the radical scavenging potential ofselectednatural3′,4′‐dihydroxyaurones.FoodResInt.,(2011),44,114‐120

1. Kalita,D.,Kar,R.,Handique,J.G.Atheoreticalstudyontheantioxidantpropertyofgallicacidanditsderivatives(2012)JournalofTheoreticalandComputationalChemistry,11(2),pp.391‐402.

2. Haudecoeur,R.,Boumendjel,A.Recentadvancesinthemedicinalchemistryofaurones(2012)CurrentMedicinalChemistry,19(18),pp.2861‐2875.

3. BasuA,SinhaBNRadicalScavengersasRibonucleotideReductaseInhibitors(2012)CurrentTopicsinMedicinalChemistry12(24):2827‐2842

Total:3

B20 Papoti,V.T.,Pegklidou,K.,Perifantsi,E.,Nenadis,N.,Demopoulos,V. J.,Tsimidou,*M.Z. Antioxidant and aldose reductase inhibition activity of LigustrumjaponicumandOlea europaeaL. leafextractsEur. J.Lipid Sci.Technol. (2011),113,876‐885.

Total:0

Β21 Nenadis,* N., Tsimidou, M.Z. Contribution of DFT computed moleculardescriptors in the study of radical scavenging activity trend of naturalhydroxybenzaldehydesandcorrespondingacids.FoodResInter(2012),48,538‐543.

1. Xue,Y.,Zhang,L.,Li,Y.,Yu,D.,Zheng,Y.,An,L.,Gong,X.,Liu,Y.ADFTstudyon thestructureand radical scavengingactivityofnewly synthesizedhydroxychalcones(2013)JournalofPhysicalOrganicChemistry,26(3),pp.240‐248.

2. Amić,D.,Stepanić,V.,Lučić,B.,Marković,Z.,DimitrićMarković,J.M.PM6studyoffreeradicalscavengingmechanismsofflavonoids:WhydoesO‐Hbonddissociationenthalpyeffectivelyrepresentfreeradicalscavengingactivity?(2013)JournalofMolecularModeling,19(6),pp.2593‐2603.

3. Marković,Z.,Milenković,D.,CrossedDSignorović, J.,DimitrićMarković, J.M.,Lučić,B.,Amić,D.

75

ADFTandPM6studyoffreeradicalscavengingactivityofellagicacid(2013)MonatsheftefurChemie,144(6),pp.803‐812.

4. Xue,Y.,Zheng,Y.,Zhang,L.,Wu,W.,Yu,D.,Liu,Y.Theoreticalstudyontheantioxidantpropertiesof2′‐hydroxychalcones:H‐atomvs.electrontransfermechanism(2013)JournalofMolecularStructure(inpress)

Total:4

Β22 Nenadis, N., Tsikouras, I., Xenikakis, P., Tsimidou,*M. Z.Fourier transformmid‐infrared spectroscopy evaluation of early stages of virgin olive oilautoxidation.EurJLipidSciTechnol,(2013)115,526–534.

Total:0

Β23 Karkani, O. A., Nenadis,* N., Nikiforidis, C. V., Kiosseoglou,* V. Effect of recoverymethods on the oxidative and physical stability of oil body emulsions FoodChem(2013),139,640‐648.

Total:0

B24 Nenadis,*N.,Kyriakoudi,A.,Tsimidou,M.Z.Impactofalkalineoraciddigestiontoantioxidant activity, phenolic content and composition of rice hull extracts.LWT‐FoodSciTechnol(2013),54,207‐215.

Total:0

TOTAL:563 2.1C.REVIEWARTICLESC1. Nenadis, N., Tsimidou*, M.Z. Oleuropein and related secoiridoids: Antioxidant

activityandsourcesotherthanOleaeuropaeaL.(Olivetree).Rec.Progr.Med.Plants,(2009),25,53‐74.(invited)

Total:0

2.1D.BOOKCHAPTERSD1. STRUCTURERADICAL SCAVENGING ACTIVITYRELATIONSHIPSOF FLAVONOIDS

AND PHENOLIC ACIDS, M. Tsimidou*, N. Nenadis and H.Y. Zhang In NaturalAntioxidantsPhenols.Sources,Structure‐ActivityRelationship,CurrentTrendsinAnalysis and Characterization. Dimitrios Boskou, Ioannis Gerothanasis and PanosKefalas (Eds) Research Signpost, T. C. 37/661(2), Fort Post Office, Trivandrum ‐695023,Kerala,India.Chapter3,pp.29‐68,2006.

1. Amić,D.,Lučić,B.ReliabilityofbonddissociationenthalpycalculatedbythePM6methodandexperimentalTEACvaluesinantiradicalQSARofflavonoids(2010)•BioorganicandMedicinalChemistry18(1),pp.28‐35

2. Kumar,K.S.,Kumaresan,R.Aquantumchemicalstudyontheantioxidantpropertiesofaureusidinandbracteatin(2011)InternationalJournalofQuantumChemistry111(15),pp.4483‐4496

3. Kandasamy,S.,Rathinam,K.

76

AcomparativeDFTstudyontheantioxidantactivityofapigeninandscutellareinflavonoidcompounds(2011)MolecularPhysics109(6),pp.839‐852

4. Xue,Y.,Zheng,Y.,An,L.,Zhang,L.,Qian,Y.,Yu,D.,Gong,X.,Liu,Y.Atheoreticalstudyofthestructure‐radicalscavengingactivityofhydroxychalcones(2012)ComputationalandTheoreticalChemistry982,pp.74‐83

5. Sadasivam,K.,Kumaresan,R.AcomparativeDFTstudyontheantioxidantactivityofapigeninandscutellareinflavonoidcompounds(2011)MolecularPhysics109(6),pp.839‐852

6. Xue,Y.,Zheng,Y.,Zhang,L.,Wu,W.,Yu,D.,Liu,Y.Theoreticalstudyontheantioxidantpropertiesof2′‐hydroxychalcones:H‐atomvs.electrontransfermechanism(2013)JournalofMolecularModeling19(9),pp.3851‐3862

Total:6

D2. ASSESSINGTHEACTIVITYOFNATURALFOODANTIOXIDANTS,N.Nenadis*,M. Z.Tsimidou, In Oxidation in foods and beverages and antioxidant applications:Understanding mechanisms of oxidation and antioxidant activity (Volume 1),PART 2 ANTIOXIDANTS IN FOODS AND BEVERAGES. E. Decker, R Elias, and D JMcClements,(Eds)WoodheadFoodSeriesNo.199,Chapter14,2010(afterinvitationofProf.T)

Total:0

D3. ON THE USE OF DFT COMPUTATIONS TO THE RADICAL SCAVENGINGSTUDIESOFNATURALPHENOLICCOMPOUNDSN.Nenadis,*M.Z.Tsimidou,In Density Functional Theory: Principles, applications and analysis. J.Morin,J.M.Pelletier(Eds),NovaSciencePublishers,Inc.NY,Chapter4,pp.121‐146,2013

Total:0

TOTAL:62.1E.COLLECTIONSΕ1. Ordoudi,S.A.,Nenadis,N.,Tsimidou*,M.Z.,Sarigianni,M.,Paletas,K.Manualprocedure

to assess pro‐/antioxidant imbalance in human plasma based on the CrocinBleaching Assay (CBA). Acta Horticulturae, 2010, 850, 211‐216. (III InternationalSymposium on Saffron: Forthcoming Challenges in Cultivation, Research andEconomics,Editors:M.Z. Tsimidou, M. Polissiou, J.A. Fernandez)

Total:0

77

Citations of the publishedwork [563] in peer reviewed journals (B category)excluding the self citations of all authors: (Source: www.scopus.com,www.sciencedirect.com,www.scholargoogle.com).

Μέχρι 15-9-2013

78

3.hINDEX

79

4.IMPACTFACTORSOFSCIENTIFICJOURNALS

Authors/Title PublicationYear

PageNumber

AuthorNumber

Citations*(SelfCitationsofallauthorsareexcluded)

Journal 2012ISIJournalImpactFactor

PUBLICATIONSINPEER‐REVIEWEDJOURNALSWITHIMPACTFACTOR(Β1)Nenadis,N.andM.TsimidouDeterminationofsqualeneinoliveoilusingfractionalcrystallizationforsamplepreparation.DOI:10.1007/s11746‐002‐0470‐1

2002 3 2 18 J.Am.OilChem.Soc.79,257‐259.

1.592

(B2)Exarchou,V.,Nenadis,N.,Tsimidou,M.,Gerothanassis,I.P.,Troganis,A.,andD.Boskou,AntioxidantactivitiesandphenoliccompositionofextractsfromGreekoregano,Greeksage,andsummersavory.DOI:10.1021/jf020408a

2002 6 6 157 J.Agric.FoodChem.,50,5294‐5299.

2.906

(B3)Nenadis,N.andM.TsimidouObservationsontheestimationofscavengingactivityofphenoliccompoundsusingrapid1,1‐diphenyl‐2‐picrylhydrazyl(DPPH)testDOI:10.1007/s11746‐002‐0626‐z

2002 5 2 50 J.Am.OilChem.Soc.,79,1191‐1195

1.592

(B4)Nenadis,N., Zhang,H.Y., andM. Z. Tsimidou,Structure‐antioxidant activity relationship offerulic acid derivatives: Effect of carbon sidechaincharacteristicgroups.DOI:10.1021/jf0261452

2003 6 3 75 J.Agric.FoodChem.,51,1874‐1879

2.906

(B5)Nenadis,N.,Zafiropoulou,I.andM.Tsimidou,Antioxidant activity of some commonly usedfoodantioxidantsindispersedsystemsDOI:http://dx.doi.org/10.1016/S0308‐8146(02)00579‐4,

2003 5 3 31 FoodChemistry,82,403‐407.

3.334

(B6)Nenadis,N.,Boyle,S.,Bakalbassis,E.G.,andM.Tsimidou, An experimental approach ofstructure‐activity relationships of caffeic anddihydrocaffeicacidsandrelatedmonophenolsDOI:10.1007/s11746‐003‐0719‐8

2003 8 4 26 J.Am.OilChem.Soc.,80,451‐458.

1.592

80

(B7) Bakalbassis, E.G., Nenadis, N. and M. Tsimidou, ADensityFunctionalTheorystudyofstructure‐activityrelationships in caffeic and dihydrocaffeic acids andrelatedmonophenols.DOI:10.1007/s11746‐003‐0720‐2

2003 7 3 8 J. Am.Oil Chem. Soc. 80, 459‐465.

1.592

(B8)Nenadis,N.,Wang,L.F.,Tsimidou,M.andH.Y.Zhang,Estimation of scavenging activity of phenoliccompoundsusingtheABTS●+assay.DOI:10.1021/jf0400056

2004 4 5 55 J.Agric.FoodChem.,52,4669‐4674.

2.906

(B9)Nenadis,N.,Wang,L.F.,TsimidouM.andH.Y.Zhang,Radical scavengingpotentialofphenolic compoundsencountered inO.europaeaproductsas indicatedbycalculation of bond dissociation enthalpy andionizationpotentialvalues.DOI:10.1021/jf048776x

2005 4 5 25 J. Agric. Food Chem. 53, 295‐299.

2.906

(B10) Nenadis, Ν., Vervoort, J., Boeren, S., and M. Z.Tsimidou,SyringaoblataLindlvar.albaasasourceofoleuropeinandrelatedcompounds.DOI:10.1002/jsfa.2697

2007 7 4 4 J.Sci.FoodAgric.,87,160‐166. 1.759

(B11)Nenadis,N.,Lazaridou,O., andTsimidou,M.Z.Useof Reference Compounds in Antioxidant ActivityAssessmentDOI:10.1021/jf070473q

2007 9 3 42 J.Agric.FoodChem.,55,5452‐5460

2.906

(B12)Hatzidimitriou,Ε.,Nenadis,Ν., andTsimidou,M.Z.Changes in the catechin and epicatechin content ofgrapeseedsonstorageunderdifferentwateractivity(aw)conditions.DOI:http://dx.doi.org/10.1016/j.foodchem.2007.05.032

2007 8 3 21 FoodChem.,105,1504‐1511. 3.334

81

(B13)Kancheva,V.,Dincheva,D.,Tsimidou,M.,Kostova,I., Nenadis, N. Antioxidative properties of Tribulusterrestris from Bulgaria and radical scavengingactivityofitsflavonoidcomponents.DOI:‐http://www.ssog.it/RISG/2007/rivi210.htm

2007 10 5 2 La Riv. It. Sost. Grass. Vol.LXXXIV,210‐219

0.340

(B14) Nenadis, N., Sigalas, M.P. A DFT Study on theRadical Scavenging Activity of Maritimetin andRelatedAurones.DOI:10.1021/jp8058905

2008 7 2 23 J. Phys. Chem. A, 112, 12196–12202.

2.771

(B15) Kounatidis I., Papoti,Τ.V.,Nenadis,N., Franzios,G., Ikonomou, M., Partheniou, F., Tsimidou, M.Ζ.,Mavragani‐Tsipidou,P.Evaluation of potential genotoxicity of virgin oliveoil(VOO)usingtheDrosophilawing‐spottest.DOI:10.1021/jf901528v

2009 5 8 2 J.Agric.FoodChem.,57,7785‐7789.

2.906

(B16)Ordoudi, S.A., Befani, C.D., Nenadis, N., Koliakos,G.G., Tsimidou, M.Z. Further Examination ofAntiradical Properties of Crocus sativus StigmasExtractRichinCrocinsDOI:10.1021/jf804041g

2009 7 4 9 J.Agric.FoodChem.,57,3080–3086.

2.906

(B17) Nenadis, N., Moutafidou, A., Gerasopoulos, D.,Tsimidou, M. Z.Quality characteristics of olive leaf‐oliveoilpreparationsDOI:10.1002/ejlt.201000332

2010 8 4 0 Eur J Lipid Sci Technol., 112,1337‐1344.

2.266

(B18) Ordoudi, S. A., Tsermentseli, S. K., Nenadis, N.,Assimopoulou,A.N.,Tsimidou,M.Z.,Papageorgiou,V.P.Structure‐radicalscavengingactivityrelationshipofalkannin/shikoninderivatives.DOI:http://dx.doi.org/10.1016/j.foodchem.2010.06.004

2011 6 5 8 FoodChem.,124,171‐176. 3.334

82

Source: www.scopus.com, www.sciencedirect.com, www.scholargoogle.com

(B19)Nenadis, N., Sigalas,M.P.ADFT studyon theradical scavenging potential of selected natural3′,4′‐dihydroxyaurones.DOI:http://dx.doi.org/10.1016/j.foodres.2010.10.054

2011 7 2 3 FoodResInt.,44,114‐120 3.005

(B20) Papoti, V. T., Pegklidou, K., Perifantsi, E.,Nenadis, N., Demopoulos, V. J., Tsimidou, M.Z.Antioxidant and aldose reductase inhibitionactivityofLigustrumjaponicumandOleaeuropaeaL.leafextractsDOI:10.1002/ejlt.201100011

2011 10 6 0 Eur. J.LipidSci.Technol., 113,876‐885.

2.266

(B21) Nenadis, N., Tsimidou, M.Z. Contribution ofDFTcomputedmoleculardescriptors in thestudyof radical scavenging activity trend of naturalhydroxybenzaldehydesandcorrespondingacids.DOI:http://dx.doi.org/10.1016/j.foodres.2012.05.014

2012 6 2 4 FoodResInter,48,538‐543. 3.005

(B22) Nenadis, N., Tsikouras, I., Xenikakis, P.,Tsimidou, M. Z. Fourier transform mid‐infraredspectroscopy evaluation of early stages of virginoliveoilautoxidation.DOI:10.1002/ejlt.201200317

2013 9 4 0 Eur J Lipid Sci Technol, 115,526–534.

2.266

(B23) Karkani, O. A., Nenadis, N., Nikiforidis, C. V.,Kiosseoglou, V. Effect of recoverymethods on theoxidative and physical stability of oil bodyemulsionsDOI:10.1016/j.foodchem.2012.12.055

2013 9 4 0 FoodChem,139,640‐648. 3.334

(B24) Nenadis, N., Kyriakoudi, A., Tsimidou, M. Z.Impactofalkalineoraciddigestiontoantioxidantactivity,phenolic contentand compositionof ricehullextractsDOI:http://dx.doi.org/10.1016/j.lwt.2013.05.005

2013 9 3 0 LWT‐Food Sci Technol, 54,207‐215.

2.546

TOTAL NUMBER OF CITATIONS (frompapersinpeerreviewedjournalswithIF):

563

h‐Factor: 11TOTAL PAPERS IN PEER REVIEWEDJOURNALSWITHIF:

24

MEANVALUEOFIF: 2.512

83

5. SUMMARYOFTHESCIENTIFICANDACADEMICWORKSummaryofpublications inpeerreviewed journalswith impact factor(ISI,Year2012)

JOURNAL 2012ISIJournalImpact

Factor

NUMBEROFPAPERS

Prior to election as LecturerFoodChemistry

3.334 2

JournalofAgriculturalandFoodChemistry

2.906 5

JournaloftheAmericanOilChemists’Society

1.592 4

JournaloftheScienceofFoodandAgriculture

1.759 1

MeanIF.:2.444 Total:12

AsaLecturer LaRivistaItalianaSostanzeGrasse

0.340 1

FoodChemistry

3.334 2

FoodResearchInternational

3.005 2

JournalofAgriculturalandFoodChemistry

2.906 2

JournalofPhysicalChemistryA

2.771 1

LWT‐FoodScienceandTechnology

2.546 1

EuropeanJournalofLipidScience&Technology

2.266 3

MeanIF.:2.579 Total:12

84

Numberofpublicationsperyearinpeerreviewedjournalandinternationalandnationalconferences

Year

ScientificPapers

ReviewArticles

Chaptersin

ScientificBooks

Collections

InternationalConferences

National

ConferencesPriortoelectionasaLecturer

1999 ‐ 12001 ‐ 2 12002 3 3 12003 4 1 ‐2004 1 1 ‐2005 1 ‐ ‐2006 ‐ 1 2 42007 3 ‐ 2

TOTAL1 12 0 1 0 9 9AsaLecturer

2007 1 ‐ ‐2008 1 2 ‐2009 2 1 1 12010 1 1 1 1 ‐2011 3 3 52012 1 3 ‐2013 3 1 2 1

TOTAL2 12 1 2 1 12 7TOTAL(1+2)

24

1

3

1

21

16

85

SummaryofachievementsofthescientificandacademicworkLessonsinStudiesoftheDep.ofChemistryinvolvedaslecturer

4

LessonsinPostGraduateStudiesoftheDep.ofChemistryinvolvedaslecturer

2

Supervisionofundergraduatestudentsdiplomathesis 4(3completed/1pendingdefendence)‐

SupervisionofM.Sc.Theses 3(2completed/1pendingdefendence)‐

SupervisionofM.Sc.ThesesofotherInsitutes(MAIch) 1(completed)MemberofAdvisoryCommitteeforPh.D.Theses 2MemberofEvaluationCommitteeforMasterTheses 10MemberofEvaluationCommitteeforPh.D.Theses(National)

2

MemberofEvaluationCommitteeforPh.D.Theses(Abroad)

2

Numberofresearchprojectsascoordinator 1Numberofresearchprojects(asresearchteammember) 9(since1999)Numberofresearchpaperspublishedinpeer‐reviewedjournalswithIF

24

Numberofreviewarticles 1Collections 1Bookchapters 3Studynotesforundergraduatestudents 2Number of citations (Self citations of all authors areexcluded)

569

hFactor 11MeanIFvalue(Impact‐Factor2012) 2.512NumberofpublicationsinInternationalConferences 21NumberofpublicationsinNationalConferences 16Numberofjournalsinvolvedasreviewer 12Memberofconferenceorganizingcommittees 2