Dimitrios Tsimogiannis

Author

National Technical University of Athens ORCID

Also Known As

D.I. Tsimogiannis, Dimitrios I. Tsimogiannis, Dimitrios Tsimogiannis, Dimitris Tsimogiannis

Publications

2.2K

Citations

H-Index

Concepts

All Affiliations

National Technical University of Athens Vioryl (Greece)

About

Dimitrios Tsimogiannis is an author at National Technical University of Athens specializing in food chemistry, engineering, and medicine.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	8	8	284
2	Medicine	6	6	150
3	Health Sciences	5	5	181
4	Natural Sciences	2	2	65
5	Allergy	1	1	45

Dimitrios Tsimogiannis

Publications

1.9K

Citations

H-Index

Page 1

	Year	Citations
Characterization of Flavonoid Subgroups and Hydroxy Substitution by HPLC-MS/MS Dimitrios Tsimogiannis, Martina Samiotaki, George Panayotou, Molecules	2007	310
A comparative study on different extraction techniques to recover red grape pomace polyphenols from vinification byproducts Christina Drosou, Konstantina Kyriakopoulou, Andreas Bimpilas, Industrial Crops and Products Food ChemistryDifferent Extraction TechniquesVinification ByproductsBiotechnologyRipening	2015	300
Anthocyanin copigmentation and color of wine: The effect of naturally obtained hydroxycinnamic acids as cofactors Andreas Bimpilas, Marilena Panagopoulou, Dimitrios Tsimogiannis, Food Chemistry Food ChemistryPolyphenolicsOrganic ChemistryHydroxycinnamic AcidsPhytochemistry	2015	131
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
Edible coating enriched with rosemary extracts to enhance oxidative and microbial stability of smoked eel fillets Evanthia Choulitoudi, Sophie Ganiari, Theofania Tsironi, Food Packaging and Shelf Life Food ChemistryEdible FilmEdible PackagingSmoked Eel FilletsMicrobial Stability	2017	94
Evolution of phenolic compounds and metal content of wine during alcoholic fermentation and storage Andreas Bimpilas, Dimitrios Tsimogiannis, Kalliopi Balta-Brouma, Food Chemistry Phenolic CompoundsChemical EngineeringAlcoholic FermentationMetal ContentWine Perception	2015	80
Free radical scavenging and antioxidant activity of 5,7,3′,4′-hydroxy-substituted flavonoids Dimitrios Tsimogiannis, Vassiliki Oreopoulou Innovative Food Science & Emerging Technologies	2004	78
Extraction and analysis of antioxidant components from Origanum dictamnus Georgia Kouri, Dimitrios Tsimogiannis, Haido Bardouki, Innovative Food Science & Emerging Technologies	2006	71
Effect of pulsed electric fields and high pressure on improved recovery of high‐added‐value compounds from olive pomace Varvara Andreou, Marios Psarianos, George Dimopoulos, Journal of Food Science	2020	67
Antimicrobial and antioxidant activity of Satureja thymbra in gilthead seabream fillets edible coating Evanthia Choulitoudi, Konstantina Bravou, Andreas Bimpilas, Food and Bioproducts Processing Agricultural ChemistrySatureja ThymbraAntioxidant ActivityPhytochemicalFood Safety	2016	65

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