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Author

Maria Tsevdou

Observed names: M. Tsevdou, M.S. Tsevdou, Maria S. Tsevdou
ORCID: 0000-0003-2045-4459
Observed ORCID: 0000-0003-2045-4459
OpenAlex ID: A5015022233
Kinetic study of quality indices and shelf life modelling of frozen spinach under dynamic conditions of the cold chain
2014 · E. Dermesonluoglu, G. Katsaros, et al. · Journal of Food Engineering · 74
Transglutaminase treatment of thermally and high pressure processed milk: Effects on the properties and storage stability of set yoghurt
2012 · Maria S. Tsevdou, Evangelia G. Eleftheriou, et al. · Innovative Food Science & Emerging Technologies · 68
Kinetic study of high pressure microbial and enzyme inactivation and selection of pasteurisation conditions for Valencia Orange Juice
2010 · George I. Katsaros, Maria Tsevdou, et al. · International Journal of Food Science & Technology · 65
Modulation of chemical stability and in vitro bioaccessibility of beta-carotene loaded in kappa-carrageenan oil-in-gel emulsions
2016 · Christos Soukoulis, Maria Tsevdou, et al. · Food Chemistry · 60
Rheological and structural characterisation of whey protein acid gels co-structured with chia (Salvia hispanica L.) or flax seed (Linum usitatissimum L.) mucilage
2018 · Christos Soukoulis, Sébastien Cambier, et al. · Food Hydrocolloids · 44
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Impact of High-Pressure Process on Probiotics: Viability Kinetics and Evaluation of the Quality Characteristics of Probiotic Yoghurt
2020 · Maria Tsevdou, Maria Ouli-Rousi, et al. · Foods · 40
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Comparative Study of Microwave, Pulsed Electric Fields, and High Pressure Processing on the Extraction of Antioxidants from Olive Pomace
2024 · Maria Tsevdou, Athina Ntzimani, et al. · Molecules · 39
High-Pressure Cold Pasteurization of Gilthead Seabream Fillets: Selection of Process Conditions and Validation of Shelf Life Extension
2014 · Theofania Tsironi, Ioanna Maltezou, et al. · Food and Bioprocess Technology · 33
Rheological, Textural, Physicochemical and Sensory Profiling of a Novel Functional Ice Cream Enriched with Muscat de Hamburg (Vitis vinifera L.) Grape Pulp and Skins
2019 · Maria Tsevdou, Eugenio Aprea, et al. · Food and Bioprocess Technology · 32
High hydrostatic pressure processing of foods
2019 · Maria Tsevdou, Eleni Gogou, et al. · Elsevier eBooks · 31
Modeling the Effect of Active Modified Atmosphere Packaging on the Microbial Stability and Shelf Life of Gutted Sea Bass
2019 · Theofania Tsironi, Athina Ntzimani, et al. · Applied Sciences · 28
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Monitoring the effect of high pressure and transglutaminase treatment of milk on the evolution of flavour compounds during lactic acid fermentation using PTR-ToF-MS
2012 · Maria Tsevdou, Christos Soukoulis, et al. · Food Chemistry · 28
Functionalizing and bio-preserving processed food products via probiotic and synbiotic edible films and coatings
2020 · Thierry Hellebois, Maria Tsevdou, et al. · Advances in food and nutrition research · 19
Modelling the effect of storage temperature on the viscoelastic properties and quality of ice cream
2014 · Maria Tsevdou, Eleni Gogou, et al. · Journal of Food Engineering · 19
Modelling the microbial spoilage and quality decay of pre-packed dandelion leaves as a function of temperature
2016 · Efimia Dermesonluoglu, Kalliopi Fileri, et al. · Journal of Food Engineering · 16
Production of Prebiotic Galacto-Oligosaccharides from Acid Whey Catalyzed by a Novel β-Galactosidase from Thermothielavioides terrestris and Commercial Lactases: A Comparative Study
2023 · Athanasios Limnaios, Maria Tsevdou, et al. · Catalysts · 14
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Does kappa-carrageenan thermoreversible gelation affect β-carotene oxidative degradation and bioaccessibility in o/w emulsions?
2017 · Christos Soukoulis, Maria Tsevdou, et al. · Carbohydrate Polymers · 14
Effect of non-thermal processing by High Hydrostatic Pressure on the survival of probiotic microorganisms: Study on Bifidobacteria spp.
2011 · M.S. Tsevdou, P.S. Taoukis · Anaerobe · 14
High Pressure Processing under Mild Conditions for Bacterial Mitigation and Shelf Life Extension of European Sea Bass Fillets
2023 · Maria Tsevdou, George Dimopoulos, et al. · Applied Sciences · 13
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Validating Accelerated Shelf Life Testing Methodology for Predicting Shelf Life in High-Pressure-Processed Meat Products
2025 · Athina Ntzimani, Maria Tsevdou, et al. · Applied Sciences · 12
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Cheese and Yogurt By-Products as Valuable Ingredients for the Production of Prebiotic Oligosaccharides
2024 · Athanasios Limnaios, Maria Tsevdou, et al. · Dairy · 11
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Modelling the Effect of Temperature and Co2 on Microbial Spoilage of Chilled Gilthead Seabream Fillets
2008 · T. Tsironi, M. Tsevdou, et al. · Acta Horticulturae · 9
Recovery of Carotenoids via Novel Extraction Technologies for the Valorization of Tomato By-Products
2025 · Athina Ntzimani, Maria Tsevdou, et al. · Processes · 6
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Impact of Type and Enzymatic/High Pressure Treatment of Milk on the Quality and Bio-Functional Profile of Yoghurt
2020 · Maria Tsevdou, Georgios Theodorou, et al. · Foods · 6
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Nonthermal Processing Technologies: Synergies and New Applications in Food Engineering
2022 · Maria Tsevdou, George Dimopoulos, et al. · Food engineering series · 5
Works count: 33
Citation count: 704
H-index: 15
I10-index: 21
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