Dimitrios Tsimogiannis

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

Dimitrios Tsimogiannis, Martina Samiotaki, George Panayotou et al. · Molecules · 2007 · 310 citations · Full text

A comparative study on different extraction techniques to recover red grape pomace polyphenols from vinification byproducts

Christina Drosou, Konstantina Kyriakopoulou, Andreas Bimpilas et al. · Industrial Crops and Products · 2015 · 300 citations

Food Chemistry, Different Extraction Techniques, Vinification Byproducts +6

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

Andreas Bimpilas, Marilena Panagopoulou, Dimitrios Tsimogiannis et al. · Food Chemistry · 2015 · 131 citations

Food Chemistry, Polyphenolics, Organic Chemistry +4

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

Dimitrios Tsimogiannis, Vassiliki Oreopoulou · Innovative Food Science & Emerging Technologies · 2005 · 125 citations · Full text

Edible coating enriched with rosemary extracts to enhance oxidative and microbial stability of smoked eel fillets

Evanthia Choulitoudi, Sophie Ganiari, Theofania Tsironi et al. · Food Packaging and Shelf Life · 2017 · 94 citations

Food Chemistry, Edible Film, Edible Packaging +7