Nour‐Eddine Es‐Safi

Author

Nour‐Eddine Es‐Safi

Also Known As

Es-Safi, N., Es-Safi, N.-E., Es-Safi, Nour-Eddine, N Es-Safi, N. Es-Safi, N.E. Es-Safi, Nour E. Es-Safi, Nour Eddine Es-Safi, Nour Eddine Es-safi, Nour Eddine Es‐Safi

Publications

2.9K

Citations

H-Index

Concepts

All Affiliations

Mohammed V University Laboratoire de Chimie Organique Sciences pour L’Œnologie Sidi Mohamed Ben Abdellah University École Normale Supérieure - PSL

About

Nour‐Eddine Es‐Safi is an author at Mohammed V University specializing in biochemistry, pharmacology, and natural sciences.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Biochemistry	16	18	1.3K
2	Medicine	10	12	1K
3	Natural Sciences	10	10	777
4	Engineering	8	8	560
5	Health Sciences	2	2	178

Nour‐Eddine Es‐Safi

Publications

2.6K

Citations

H-Index

Page 1

	Year	Citations
Studies on the Acetaldehyde-Induced Condensation of (−)-Epicatechin and Malvidin 3-<i>O</i>-Glucoside in a Model Solution System Nour‐Eddine Es‐Safi, Hélène Fulcrand, Véronique Cheynier, Journal of Agricultural and Food Chemistry Food ChemistryPolyphenolicsBioorganic ChemistryBiochemistryDimeric Compounds	1999	207
Characterization of Flavonoid Glycosides from Fenugreek (Trigonella foenum-graecum) Crude Seeds by HPLC–DAD–ESI/MS Analysis Zakia Benayad, Carmen Gómez‐Cordovés, Nour‐Eddine Es‐Safi International Journal of Molecular Sciences Medicinal ChemistryFlavonoid GlycosidesPolyphenolicsBotanyBiochemistry	2014	164
Study of the acetaldehyde induced polymerisation of flavan-3-ols by liquid chromatography-ion spray mass spectrometry Hélène Fulcrand, Thierry Doco, Nour‐Eddine Es‐Safi, Journal of Chromatography A PolyphenolicsAcetaldehyde Induced PolymerisationEngineeringMedicineOrganic Chemistry	1996	149
Study of the Reactions between (+)-Catechin and Furfural Derivatives in the Presence or Absence of Anthocyanins and Their Implication in Food Color Change Nour‐Eddine Es‐Safi, Véronique Cheynier, Michel Moutounet Journal of Agricultural and Food Chemistry Food ChemistryDimeric AdductsPolyphenolicsBiochemistryDimeric Compounds	2000	147
Phenolic composition, antioxidant and anti-inflammatory activities of extracts from Moroccan Opuntia ficus-indica flowers obtained by different extraction methods Zakia Benayad, Cristina Martı́nez-Villaluenga, Carmen Gómez‐Cordovés, Industrial Crops and Products BotanyMedicineDifferent Extraction MethodsPhenolic CompositionPhytochemical	2014	121
Antimicrobial effect of the Tunisian Nana variety Punica granatum L. extracts against Salmonella enterica (serovars Kentucky and Enteritidis) isolated from chicken meat and phenolic composition of its peel extract Ben Ajmia Wafa, Mohamed Makni, Sonda Ammar, International Journal of Food Microbiology Peel ExtractMedicineFoodborne IllnessPoultry DiseaseSalmonella Enterica	2016	115
Competition between (+)-Catechin and (−)-Epicatechin in Acetaldehyde-Induced Polymerization of Flavanols Nour‐Eddine Es‐Safi, Hélène Fulcrand, Véronique Cheynier, Journal of Agricultural and Food Chemistry Cross-coupling ReactionEnantioselective SynthesisBioorganic Chemistry-Catechin-ethanol IntermediateBiochemistry	1999	109
Xanthylium salts formation involved in wine colour changes Nour‐Eddine Es‐Safi, Christine Le Guernevé, Hélène Fulcrand, International Journal of Food Science & Technology	2000	109
Role of Aldehydic Derivatives in the Condensation of Phenolic Compounds with Emphasis on the Sensorial Properties of Fruit-Derived Foods Nour‐Eddine Es‐Safi, Véronique Cheynier, Michel Moutounet Journal of Agricultural and Food Chemistry	2002	108
New Phenolic Compounds Formed by Evolution of (+)-Catechin and Glyoxylic Acid in Hydroalcoholic Solution and Their Implication in Color Changes of Grape-Derived Foods Nour‐Eddine Es‐Safi, Christine Le Guernevé, Véronique Cheynier, Journal of Agricultural and Food Chemistry Hydroalcoholic SolutionChemistryPolyphenolicsFood ChemistryAbsorption Maxima	2000	93

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