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Aristotle University of Thessaloniki
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Nikolaos Nenadis
Associate Professor, School of Chemistry
Personal Information
2310997731
niknen@chem.auth.gr
Scopus ID
6507848875
https://orcid.org/0000-0002-4624-0419
Γνωστικό Αντικείμενο
:
Χημεία και Τεχνολογία Τροφίμων
Course Work
Courses of Winter semester of 2026–27 academic year
SCHOOL OF CHEMISTRY
ΕΧΤ486
Specific Topics in Food Chemistry
Η04
Food Chemistry I
Κ410
Laboratory Food Testing
ΥΧΤ481
Food Analysis
SCHOOL OF BIOLOGY
GM.MGB.7.2
FOOD CHEMISTRY
POSTGRADUATE STUDIES PROGRAMME FOOD SCIENCE AND NUTRITION
ΕΤΔ102
Food Chemistry and Nutrition
Postgraduate Program «Chemical Technology and Industrial Applications»
Μ3Υ31
Chemical and Biochemical Changes in Foods
Μ3Υ33
Research Methodologies in Food Science
Courses of Spring semester of 2026–27 academic year
SCHOOL OF CHEMISTRY
ΕΧΤ483
Food Quality Control
ΕΧΤ484
Food & Alcoholic Beverage Industries
ΕΧΤ485
Oenology
Η05
Food Processing and Preservation
ΠΡ04
Oenology ΙΙ
ΥΧΤ381
Food Chemistry
ΥΧΤ482
Food Technology
Postgraduate Program “Quality Control-Chemical Analysis-Environment”
Μ2Υ25
Special topics in food safety, authenticity and packaging
Postgraduate Program «Chemical Technology and Industrial Applications»
Μ3Υ35
Innovative Product Development for Food and Feed Industrial Application
Μ3Υ36
Special Topics in Food Safety, Authenticity and Packaging
Theses Supervised
Student Theses within AUTh
In progress
Undergraduate
Valorization of argro-industrial by-products/wastes as sources of bioactive compounds for food applications
Quantum chemical evaluation of antioxidant activity of natural compounds
Postgraduate
No title
No title
Doctoral
No title
Unknown
Undergraduate
THEORITICAL STUDY OF THE ANTIOXIDANT ACTIVITY OF CANOLOL AND RELATED COMPOUNDS IN THE GAS PHASE
STABILIZATION OF RICE BRAN USING NEAR-INFRARED HEATING: IMPACT ON POLAR PHENOL CONTENT AND ANTIOXIDANT CAPRACITY
2025–2026
Undergraduate
ASSESSMENT OF TOTAL POLAR PHENOL CONTENT IN VIRGIN OLIVE OIL USING NON-SEPARATIVE TECHNIQUE
Postgraduate
Drying of brewer's spent grains in thin layer using intermittent Near-Infrared (NIR) radiation: Kinetics, effect on bioactive compounds content and antioxidant potential.
2024–2025
Undergraduate
No title
No title
Exploitation of agroidustrial by-products/wastes for food applications
Postgraduate
Rice bran polar extact encapsulation in chitosan nanoparticicles applying ionic gelation and stability study under gastrointestinal digestion conditions
Use of leaves from avocado trees (Persea Americana Mill) to enhance the oxidative stability of virgin avocado oil
2022–2023
Undergraduate
Olive leaf flour production with planetary ball-milling to be exploited as additive with antioxidant activity in chitosan edible membranes/films: A preliminary study
PRELIMINARY STUDY OF OLIVE LEAVES DRYING WITH INFRARED RADIATION :EXAMINATION OF THE EFFECT OF TEMPERATURE ON COLOR,PHENOLIC CONTENT AND ANTIOXIDANT POTENTIAL
Postgraduate
ATR-FTIR spectroscopic examination of virgin olive oil and chemometric analysis aimed at describing the positive organoleptic properties of the product: A first approach
Recovery of bound phenolic compounds from rice hulls via microwave - assisted alkaline hydrolysis
Development of a database with FT-IR spectroscopic data for the virgin olive oil of Chalkidiki
2021–2022
Undergraduate
PHENOLIC CONTENT AND ANTIOXIDANT ACTIVITY OF POLAR EXTRACTS FROM RICE BRAN
2020–2021
Undergraduate
EVALUATION OF THE ANTIOXIDANT ACTIVITY OF EDIBLE AVOCADO OIL WITH THE DPPH RADICAL SCAVENGING ASSAY AND INVESTIGATION OF THE CONTRIBUTION OF ITS CONSTITUENTS
THEORETICAL EXAMINATION IN THE GAS PHASE OF THE ANTIOXIDANT ACTIVITY OF EXTRA VIRGIN OLIVE OIL PHENOLS RELEVANT TO THE HEALTH CLAIM ACCORDING TO THE EC REGULATION 432/2012
WINE PHOTOXIDATION
THEORETICAL STUDY IN THE GAS-PHASE OF THE ANTIOXIDANT ACTIVITY OF NATURAL DIHYDROXY- AND TRIHYDROXY- BENZOIC ACIDS
Postgraduate
Conversion of the in situ colorimetric DPPH? scavenging assay to an online reaction FIA (Flow Injection Analysis) type system: Application to virgin olive oil
2019–2020
Undergraduate
EXAMINATION OF THE DIAGNOSTIC POTENTIAL OF VIRGIN OLIVE OIL VISIBLE SPECTRUM FOR THE DETERMINATION OF THE LOSS FRESHNESS UPON STORAGE IN THE DARK: PART 1
ISOLATION OF HYDROXYTYROSOL FROM OLIVE MILL WASTE WATERS TO BE USED AS AN ADDITIVE BY THE FOOD INDUSTRY
Postgraduate
Mathematic processing of FTIR spectra for the monitoring of virgin olive oil oxidative changes upon storage in the dark.
Liquid chromatographic monitoring of chlorophyll a, a' degradation products formed upon virgin olive oil storage in the dark: Observations and proposals on the ISO 29841:2012.
2018–2019
Undergraduate
APPLICATION OF PARTIAL LEAST SQUARES REGRESSION (PLS-R) TO FT-MIR/ATR SPECTRA OF VIRGIN OLIVE OILS FOR THE DEVELOPMENT OF MODELS PREDICTING THEIR TOTAL POLAR PHENOL CONTENT
PHENOLIC CONTENT AND ANTIOXIDANT ACTIVITY OF OLIVE EXTRACT ADDED IN AN IN VITRO MODEL SIMULATING THE PHYSICAL CONDITIONS OCCURING IN THE GASTROINTESTINAL TRACK
Postgraduate
Two-dimensional generalized correlation methodology for the study of virgin olive oil photosensitized oxidation monitored by FT-IR spectroscopy.
Assessment of virgin olive oil color and pigments in its quality control and authenticity.
2017–2018
Undergraduate
Fortification of white rice with olive leaf phenols
2016–2017
Undergraduate
ON THE USE OF PARTIAL LIST SQUARES TO MONITOR COMPOSITIONAL CHANGES IN FRUIT JUICES WITH FT-MIR DURING ALCOHOLIC FERMENTATION: THE CASE OF POMEGRANATE JUICE
2015–2016
Postgraduate
Effect of extraction solvent on the virgin olive oil polar phenols levels determined chromatometrically and after liquid chromatographic separation coupled to UV-detection.
2014–2015
Postgraduate
Effect of extraction solvent on the fluorimetric determination of virgin olive oil total polar phenol content prior or after separation.
Effect of UV radiation and water availability on the phenolic content and antioxidant activity of Arbutus unedo L. leaves.
2013–2014
Postgraduate
Phenolic content and antioxidant activity of extracts from strawberry tree's (Arbutus unedo L.) leaves.
2012–2013
Postgraduate
No title
2010–2011
Postgraduate
No title
Research Projects
Coordinator
2024–2026
Studies for the valorization of natural antioxidants and sources and evaluation of food oxidative stability
2024–2025
Convention: ""11ο Panhellenic Conference of the Greek Lipid Forum (GLF)"
2024–2024
11ο Panhellenic Conference of the Greek Lipid Forum (GLF)
2024–2025
11ο Panhellenic Conference of the Greek Lipid Forum (GLF)
2023–2026
Technical support for health claims according to EC Reg. 432/2012 applied to olive oil (phenols, tocopherols, fatty acids)
2021–2023
Exploitation of olives processing by-products and wastes to produceinnovative bio-functional feeds and quality animal products
2021–2026
Technical support for health claims according to EC Reg. 432/2012 applied to olive oil (phenols, tocopherols, fatty acids)
2013–2014
Effect of UV radiation on the phenol content and antioxidant activity of plants with interest for the food industry: The case of(Αrbutus unedo, Ericaceae)
2011–2012
Convention:" 4th National congress:" Modern trends in lipid sector"
2011–2011
Convention: 4th National Congress "Modern Trends in Lipid Secctor"
Participant
2024–2029
2024–2024
Metrofood-RI Early phase Implementation
2021–2024
Growing edible olive friendly to the diet reduced in salt
2021–2025
Development of a series of new innovative products based on the carbonated natural mineral water of SOUROTI springs enriched with herbal extracts of the Macedonian Land
2020–2026
2019–2022
METROFOOD-RI Preparatory Phase Project
2019–2023
Food Nutrition Security Cloud
2018–2022
Greek Aromatic and medicinal plants exploitation
2017–2017
Progressing towards the construction of METROFOOD-RI.
2016–2021
Advanced solutions for assuring the overall authenticity and quality of olive oil
2015–2019
2013–2017
Capacity Building of Personnel in Jordanian Olive Industry.
2012–2013
Training school on Phytochemical Analysis
2007–2011
Genetics resources of saffron and allies (Crocus ssp.)
2003–2004
Virgin Olive Oil: Study on the levels of minor components of nutritional importance in oils consumed by the Greek consumers
2002–2004
Saffron adulteration by color additives: Developing an antifraud methodology
2001–2003
Theoretical and experimental methods to elucidate activity differences of natural antioxidants.
2001–2005
1999–2001
Virgin olive oil: Elucidation of the role of pigments and tocopherols to oxidative stability and development of a mehtodology for the estimation of the state of oxidation.
1999–2001
Bioavailability of natural phenolic antioxidants present in foods of mediterranean diet.
1997–2000
Αναβάθμιση και εκσυγχρονισμός του προγράμματος σπουδών του τμήματος Χημείας.
1997–2000
Development and investigation of novel compositions for stabilisation of edible oils and other fat containing food.
Distinctions
2019
M. Z. Tsimidou,* N. Nenadis, M. Servili, D. L. García Gonzáles, T. Gallina Toschi Why tyrosol derivatives have to be quantified in the calculation of "olive oil polyphenols" content to support the health claim provisioned in the EC Reg. 432/2012 (viewpoint) European J Lipid Sci Technol 2018 https://doi.org/10.1002/ejlt.201800098 was amongst articles published between January 2018 and December 2019, receiving some of the highest count of citations
2001
Best poster award 4th Congress of the Chemistry Department of the University of Ioannina
Updated: 2026-09-30
