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food chemistry and technology, oil bodies, protein techno-functional properties, food emulsions, edible films, oleosomes, bakery products, alternative proteins, food gels, spray drying, instant powders, edible insects, edible snails, FTIR, generalized 2D Correlation Spectroscopy, Secondary protein structure
Greece

Biography

Experienced researcher focusing on the techno-functional and physicochemical properties of alternative and conventional proteins, the extraction of oleosomes, and their exploitation in developing food products with novel structures and different properties. Doctoral research in oleosomes from germs, seeds, and nuts and leading PostDoctoral research project in edible insect and snails proteins and lipids. Interested in valorizing food waste streams and developing novel food products according to circular economy approach.

Activities

Employment (8)

Aristoteleio Panepistemio Thessalonikes: Thessaloniki, Central Macedonia, GR

2017 to present | PostDoctoral Resercher/Research Associate (School of Chemistry)
Employment
Source: Self-asserted source
Anthia Matsakidou

Perrotis College: Thessaloniki, GR

2023-12 to 2024-05 | Adjunct Lecturer
Employment
Source: Self-asserted source
Anthia Matsakidou

University of the Aegean: Mytilene, GR

2022-11 to 2022-11 | Lecturer (2h course) (MRes - Global Innovation and Sustainability in the Food Industry and Nutrition)
Employment
Source: Self-asserted source
Anthia Matsakidou

Normandie Université: Caen, FR

2022-09 to 2022-09 | Autumn School Lecturer (3h course) (XL-Chem Graduate School of Research )
Employment
Source: Self-asserted source
Anthia Matsakidou

International Hellenic University: Thessaloniki, GR

2021-02 to 2021-07 | Adjunct Teacher (Department of Food Science and Technology)
Employment
Source: Self-asserted source
Anthia Matsakidou

Aristoteleio Panepistemio Thessalonikes: Thessaloniki, Central Macedonia, GR

2012 to 2017 | Junior Researcher (School of Chemistry)
Employment
Source: Self-asserted source
Anthia Matsakidou

Euroconsultants (Greece): Thessaloniki, Central Macedonia, GR

2011 to 2011 | Member of “GRaBS (Green and Blue Space adaptation for urban and Eco Towns)” team (INTERREG IVC )
Employment
Source: Self-asserted source
Anthia Matsakidou

Municipality of Kalamaria: Thessaloniki, Central Macedonia, GR

2008 to 2010 | Waste management/Recycling (Waste management/Recycling office)
Employment
Source: Self-asserted source
Anthia Matsakidou

Education and qualifications (3)

Aristoteleio Panepistemio Thessalonikes Polytechnike Schole: Thessaloniki, Central Macedonia, GR

Diploma/Integrated Master (Department of Chemical Engineering)
Education
Source: Self-asserted source
Anthia Matsakidou

Aristoteleio Panepistemio Thessalonikes: Thessaloniki, Central Macedonia, GR

M.Sc in Chemistry, Food Chemistry and Technology (School of Chemistry)
Education
Source: Self-asserted source
Anthia Matsakidou

Aristoteleio Panepistemio Thessalonikes: Thessaloniki, Central Macedonia, GR

PhD, Food Chemistry and Technology (School of Chemistry)
Education
Source: Self-asserted source
Anthia Matsakidou

Funding (1)

Exploitation of snails and edible insects as novel protein sources in the development of food products.

2019 to 2022 | Grant
Hellenic Foundation for Research and Innovation (Thessaloniki, GR)
GRANT_NUMBER:

30

Source: Self-asserted source
Anthia Matsakidou

Works (25)

Development of “clean label” gluten-free breads fortified with flaxseed slurry and sesame cake: Implications on batter rheology, bread quality and shelf life

Food Hydrocolloids
2024 | Journal article
EID:

2-s2.0-85182282788

Part of ISSN: 0268005X
Contributors: Papagianni, E.; Kotsiou, K.; Matsakidou, A.; Biliaderis, C.G.; Lazaridou, A.
Source: Self-asserted source
Anthia Matsakidou via Scopus - Elsevier

How Do Greeks Feel about Eating Insects? A Study of Consumer Perceptions and Preferences

Foods
2024-10 | Journal article | Author
Contributors: Alkmini Anna Gkinali; Anthia Matsakidou; Anastasios Michailidis; ADAMANTINI PARASKEVOPOULOU
Source: check_circle
Multidisciplinary Digital Publishing Institute

Compositional, volatile, and structural features of Hermetia illucens (black soldier fly) flours: The effect of population and life stages

Future Foods
2024-06 | Journal article | Author
Part of ISSN: 2666-8335
Contributors: Anthia Matsakidou; Stiliani-Irini Sarivasiliou; Maria-Apostolia Pissia; Christos I. Rumbos; Christos G. Athanassiou; Adamantini Paraskevopoulou
Source: Self-asserted source
Anthia Matsakidou

<i>Cryptomphalus aspersa</i> Egg Extract Protects against Human Stem Cell Stress-Induced Premature Senescence

International Journal of Molecular Sciences
2024-03 | Journal article | Author
Contributors: Zozo Outskouni; Christina Christodoulou; Andreas Goutas; Ioannis D. Kyriazis; ADAMANTINI PARASKEVOPOULOU; George P. Laliotis; Anthia Matsakidou; Athanasios Gogas; Varvara Trachana
Source: check_circle
Multidisciplinary Digital Publishing Institute

Assessing the emulsifying properties of Tenebrio molitor larvae protein preparations: Impact of storage, thermal, and freeze-thaw treatments on o/w emulsion stability

International Journal of Biological Macromolecules
2023 | Journal article
EID:

2-s2.0-85167590318

Part of ISSN: 18790003 01418130
Contributors: Gkinali, A.-A.; Matsakidou, A.; Paraskevopoulou, A.
Source: Self-asserted source
Anthia Matsakidou via Scopus - Elsevier

Roasted-sprouted lentil flour as a novel ingredient for wheat flour substitution in breads: Impact on dough properties and quality attributes

Food Hydrocolloids
2023 | Journal article
EID:

2-s2.0-85168801573

Part of ISSN: 0268005X
Contributors: Kotsiou, K.; Palassaros, G.; Matsakidou, A.; Mouzakitis, C.-K.; Biliaderis, C.G.; Lazaridou, A.
Source: Self-asserted source
Anthia Matsakidou via Scopus - Elsevier

Enhancement of Textural and Sensory Characteristics of Wheat Bread Using a Chickpea Sourdough Fermented with a Selected Autochthonous Microorganism

Foods
2023-08 | Journal article | Author
Contributors: Chrysanthi Nouska; Magdalini Hatzikamari; Anthia Matsakidou; Costas Biliaderis; Athina Lazaridou
Source: check_circle
Multidisciplinary Digital Publishing Institute
grade
Preferred source (of 2)‎

Physicochemical and functional aspects of composite wheat-roasted chickpea flours in relation to dough rheology, bread quality and staling phenomena

Food Hydrocolloids
2022 | Journal article
Contributors: Kotsiou, Kali; Sacharidis, Dimitrios-Diogenis; Matsakidou, Anthia; Biliaderis, Costas G.; Lazaridou, Athina
Source: check_circle
Web of Science Researcher Profile Sync
grade
Preferred source (of 2)‎

Physicochemical properties of zein-based edible films and coatings for extending wheat bread shelf life

Food Hydrocolloids
2022 | Journal article
EID:

2-s2.0-85132348176

Part of ISSN: 0268005X
Contributors: Mouzakitis, C.-K.; Sereti, V.; Matsakidou, A.; Kotsiou, K.; Biliaderis, C.G.; Lazaridou, A.
Source: Self-asserted source
Anthia Matsakidou via Scopus - Elsevier

Characterization of <i>Tenebrio molitor</i> Larvae Protein Preparations Obtained by Different Extraction Approaches

Foods
2022-11 | Journal article | Author
Contributors: Alkmini Anna Gkinali; Anthia Matsakidou; ADAMANTINI PARASKEVOPOULOU
Source: check_circle
Multidisciplinary Digital Publishing Institute
grade
Preferred source (of 2)‎

Structural characteristics and physicochemical properties of freeze-dried snail meat

LWT
2022-02 | Journal article
Part of ISSN: 0023-6438
Source: Self-asserted source
Anthia Matsakidou
grade
Preferred source (of 2)‎

Potentiality of Tenebrio molitor larva-based ingredients for the food industry: A review

Trends in Food Science &amp; Technology
2022-01 | Journal article
Part of ISSN: 0924-2244
Source: Self-asserted source
Anthia Matsakidou
grade
Preferred source (of 2)‎

Impact of Roasted Yellow Split Pea Flour on Dough Rheology and Quality of Fortified Wheat Breads

Foods
2021-08 | Journal article | Author
Contributors: Kali Kotsiou; Dimitrios-Diogenis Sacharidis; Anthia Matsakidou; Costas G. Biliaderis; Athina Lazaridou
Source: check_circle
Multidisciplinary Digital Publishing Institute
grade
Preferred source (of 2)‎

Single Origin Coffee Aroma: From Optimized Flavor Protocols and Coffee Customization to Instrumental Volatile Characterization and Chemometrics

Molecules
2021-07 | Journal article | Author
Contributors: Panagiota Zakidou; Fotini Plati; Anthia Matsakidou; Evdoxia-Maria Varka; Georgios Blekas; ADAMANTINI PARASKEVOPOULOU
Source: check_circle
Multidisciplinary Digital Publishing Institute
grade
Preferred source (of 2)‎

Raw materials from snails for food preparation

Future Foods
2021-06 | Journal article
Part of ISSN: 2666-8335
Source: Self-asserted source
Anthia Matsakidou
grade
Preferred source (of 2)‎

Getting inside on virgin olive oil (VOO) photooxidation kinetics through combined generalized 2D correlation analysis and moving window 2D correlation analysis of ATR-FTIR spectra

Talanta
2020 | Journal article
Contributors: Matsakidou, Anthia; Papadopoulou, Despina; Nenadis, Nikolaos; Tsimidou, Maria Z.
Source: check_circle
Web of Science Researcher Profile Sync
grade
Preferred source (of 2)‎

Development of a dehydrated dressing-type emulsion with instant powder characteristics

Food Structure
2019 | Journal article
EID:

2-s2.0-85063205910

Contributors: Plati, F.; Matsakidou, A.; Kiosseoglou, V.; Paraskevopoulou, A.
Source: Self-asserted source
Anthia Matsakidou via Scopus - Elsevier

Storage behavior of caseinate-based films incorporating maize germ oil bodies

Food Research International
2019 | Journal article
EID:

2-s2.0-85053836766

Contributors: Matsakidou, A.; Tsimidou, M.Z.; Kiosseoglou, V.
Source: Self-asserted source
Anthia Matsakidou via Scopus - Elsevier

Composite gels structured by a gelatin protein matrix filled with oil bodies

Food Structure
2017 | Journal article
EID:

2-s2.0-85023745309

Contributors: Kirimlidou, M.; Matsakidou, A.; Scholten, E.; Nikiforidis, C.V.; Kiosseoglou, V.
Source: Self-asserted source
Anthia Matsakidou via Scopus - Elsevier

Revealing the invisible changes in ftir spectra upon storage of edible composite films using two dimensional correlation analysis

3rd IMEKOFOODS Conference: Metrology Promoting Harmonization and Standardization in Food and Nutrition
2017 | Conference paper
EID:

2-s2.0-85050473803

Contributors: Matsakidou, A.; Tsimidou, M.Z.; Kiosseoglou, V.
Source: Self-asserted source
Anthia Matsakidou via Scopus - Elsevier

Optimization of water extraction of naturally emulsified oil from maize germ

LWT - Food Science and Technology
2015 | Journal article
EID:

2-s2.0-84928706846

Contributors: Matsakidou, A.; Mantzouridou, F.T.; Kiosseoglou, V.
Source: Self-asserted source
Anthia Matsakidou via Scopus - Elsevier

Composition, properties and potential food applications of natural emulsions and cream materials based on oil bodies

RSC Advances
2014 | Journal article
EID:

2-s2.0-84902449013

Contributors: Nikiforidis, C.V.; Matsakidou, A.; Kiosseoglou, V.
Source: Self-asserted source
Anthia Matsakidou via Scopus - Elsevier

Fe-based nanoparticles as tunable magnetic particle hyperthermia agents

Journal of Applied Physics
2013 | Journal article
EID:

2-s2.0-84884955725

Contributors: Simeonidis, K.; Martinez-Boubeta, C.; Balcells, L.; Monty, C.; Stavropoulos, G.; Mitrakas, M.; Matsakidou, A.; Vourlias, G.; Angelakeris, M.
Source: Self-asserted source
Anthia Matsakidou via Scopus - Elsevier

Preparation and characterization of composite sodium caseinate edible films incorporating naturally emulsified oil bodies

Food Hydrocolloids
2013 | Journal article
EID:

2-s2.0-84862761896

Contributors: Matsakidou, A.; Biliaderis, C.G.; Kiosseoglou, V.
Source: Self-asserted source
Anthia Matsakidou via Scopus - Elsevier

Aroma and physical characteristics of cakes prepared by replacing margarine with extra virgin olive oil

LWT - Food Science and Technology
2010 | Journal article
EID:

2-s2.0-77949569366

Contributors: Matsakidou, A.; Blekas, G.; Paraskevopoulou, A.
Source: Self-asserted source
Anthia Matsakidou via Scopus - Elsevier

Peer review (119 reviews for 27 publications/grants)

Review activity for Animal. (2)
Review activity for Applied sciences. (6)
Review activity for Cogent food & agriculture. (1)
Review activity for Colloids and interfaces (2)
Review activity for Current research in food science. (4)
Review activity for Dairy. (2)
Review activity for European journal of lipid science and technology. (1)
Review activity for Food chemistry. (4)
Review activity for Food hydrocolloids for health. (1)
Review activity for Food research international. (6)
Review activity for Food research international. (13)
Review activity for Food science & nutrition. (1)
Review activity for Food structure. (1)
Review activity for Foods. (46)
Review activity for Future foods. (7)
Review activity for Heliyon. (2)
Review activity for Insects. (4)
Review activity for International journal of biological macromolecules. (2)
Review activity for Journal of agriculture and food research. (1)
Review activity for Journal of economic entomology. (1)
Review activity for Journal of food science. (1)
Review activity for Lebensmittel-Wissenschaft + [i.e. und] Technologie. (1)
Review activity for Molecules. (5)
Review activity for Nutrients. (1)
Review activity for Surfaces. (2)
Review activity for Sustainability. (1)
Review activity for Trends in food science & technology. (1)