Panagiotis Kefalas - Concepedia

Author

Panagiotis Kefalas

Mediterranean Agronomic Institute of Chania

Also Known As

KEFALAS, P, Kefalas, Panagiotis, P KEFALAS, P Kefalas, P. KEFALAS, P. Kefalas, P.G. Kefalas, PANAGIOTIS KEFALAS, Panagiotis KEFALAS, Panagiotis Kefalas

131

Publications

8.3K

Citations

H-Index

Concepts

All Affiliations

Mediterranean Agronomic Institute of Chania National and Kapodistrian University of Athens Aristotle University of Thessaloniki National Technical University of Athens

About

Panagiotis Kefalas is an author at Mediterranean Agronomic Institute of Chania specializing in pharmacology, food chemistry, and medicine.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Medicine	26	34	2K
2	Engineering	21	26	1.6K
3	Health Sciences	15	17	1.8K
4	Natural Sciences	11	11	765
5	Public Health	1	1	25

Panagiotis Kefalas

100

Publications

7.9K

Citations

H-Index

Page 1

	Year	Citations
Phenolic profile and antioxidant activity of the Algerian ripe date palm fruit (Phoenix dactylifera) Abdelhak Mansouri, Guendez Embarek, Eugene Kokkalou, Food Chemistry Food ChemistryAntioxidant ActivityRipeningPhytochemistryPhytochemical	2004	593
Radical scavenging activity of various extracts and fractions of sweet orange peel (Citrus sinensis) Maria Anagnostopoulou, Panagiotis Kefalas, Vassilios P. Papageorgiou, Food Chemistry Food ChemistrySweet Orange PeelCitrus SinensisPhytochemicalVarious Extracts	2004	472
Effect of Principal Polyphenolic Components in Relation to Antioxidant Characteristics of Aged Red Wines Anis Arnous, Dimitris P. Makris, Panagiotis Kefalas Journal of Agricultural and Food Chemistry Food ChemistryAntioxidant CharacteristicsRed WinesAged Red WinesTotal Phenolics	2001	432
Correlation of Pigment and Flavanol Content with Antioxidant Properties in Selected Aged Regional Wines from Greece Anis Arnous, Dimitris P. Makris, Panagiotis Kefalas Journal of Food Composition and Analysis Food ChemistryFlavanol ContentCarotenoidFood AnalysisWine Perception	2002	408
Natural and synthetic 2′-hydroxy-chalcones and aurones: Synthesis, characterization and evaluation of the antioxidant and soybean lipoxygenase inhibitory activity Anastasia Detsi, Maya Majdalani, Christos Kontogiorgis, Bioorganic & Medicinal Chemistry	2009	282
Evaluation of scavenging activity assessed by Co(II)/EDTA-induced luminol chemiluminescence and DPPH· (2,2-diphenyl-1-picrylhydrazyl) free radical assay Irene Parejo, Carles Codina, Christos Petrakis, Journal of Pharmacological and Toxicological Methods PhotochemistryBiochemistryNatural SciencesLuminol ChemiluminescencePhototoxicity	2000	242
Instrumental and sensory analysis of Greek wines; implementation of principal component analysis (PCA) for classification according to geographical origin Ioannis S. Arvanitoyannis, Panagiotis Kefalas, A El-Zajouli, Food Chemistry Food AuthenticationFlavoromicsGreek WinesPattern RecognitionSensory Analysis	2001	222
Thermal stability of Hibiscus sabdariffa L. anthocyanins in solution and in solid state: effects of copigmentation and glass transition G. Gradinaru, Costas G. Βiliaderis, Panagiotis Kefalas, Food Chemistry Materials ScienceEngineeringGlass TransitionThermal ProcessingThermodynamics	2003	190
Flavonols in grapes, grape products and wines: Burden, profile and influential parameters Dimitris P. Makris, Panagiotis Kefalas Journal of Food Composition and Analysis Food ChemistryInfluential ParametersGrape ProductsPhytochemicalPhytochemistry	2006	185
Optimisation of the extraction of olive (Olea europaea) leaf phenolics using water/ethanol-based solvent systems and response surface methodology Stefania Mylonaki, Elias Kiassos, Dimitris P. Makris, Analytical and Bioanalytical Chemistry Food ChemistrySolvent ExtractionChemical EngineeringPolyphenolicsEngineering	2008	175

Page 1