Concepedia

Phenolic Compound Reduction

Phenolic Compound Reduction is a methodological intervention within food and beverage processing that specifically targets the decrease of phenolic compounds to mitigate undesirable sensory, nutritional, or functional effects, distinguishing it from other reduction strategies by its specificity to phenolic chemistry and reactivity.

82

Publications

3.9K

Citations

339

Authors

126

Institutions

Publications per year

2017–2026

25

Parents

Publications

82

Increasing the antioxidant activity of green tea polyphenols in the presence of iron for the reduction of graphene oxide

Omid Akhavan, Mohammadreza Kalaee, Zahra Alavi et al. · Carbon · 2012 · 282 citations

, , +15

Substituent Effects on OH Bond Dissociation Enthalpies and Ionization Potentials of Catechols: A DFT Study and Its Implications in the Rational Design of Phenolic Antioxidants and Elucidation of Structure–Activity Relationships for Flavonoid Antioxidants

Hong‐Yu Zhang, You‐Min Sun, Xiu‐Li Wang · Chemistry - A European Journal · 2003 · 221 citations

, , +13

Effect of novel technologies on polyphenols during food processing

Muhammad Kamran Khan, Khalil Ahmad, Sadia Hassan et al. · Innovative Food Science & Emerging Technologies · 2017 · 195 citations

, , +13

Effect of microwave treatment on phenolic content and antioxidant activity of citrus mandarin pomace

Khizar Hayat, Xiaoming Zhang, Umar Farooq et al. · Food Chemistry · 2010 · 182 citations

, , +16

Effect of different types of processing on the total phenolic compound content, antioxidant capacity, and saponin content of Chenopodium quinoa Willd grains

Júlia Nickel, Luciana Pio Spanier, Fabiana Torma Botelho et al. · Food Chemistry · 2016 · 152 citations

, , +14

1–5 of 82

Authors

339

  1. PD
    Panagiota Diamantopoulou

    Agricultural University of Athens, Greece

    2 publications · 46 citations

    2

    h-index

  2. NU
    Nurhan Uslu

    Selçuk University, Türkiye

    2 publications · 26 citations

    2

    h-index

  3. ID
    Ilias Diamantis

    Agricultural University of Athens, Greece

    2 publications · 46 citations

    2

    h-index

  4. EM
    Eirini-Maria Melanouri

    Agricultural University of Athens, Greece

    2 publications · 46 citations

    2

    h-index

  5. SP
    Séraphim Papanikolaou

    Agricultural University of Athens, Greece

    2 publications · 46 citations

    2

    h-index

1–5 of 339

Institutions

126

  1. Selçuk University

    Konya, Türkiye

    3 h-index

    5 publications

    108 citations

  2. King Saud University

    Riyadh, Saudi Arabia

    3 h-index

    10 publications

    154 citations

  3. Government of Extremadura

    Badajoz, Spain

    2 h-index

    5 publications

    125 citations

  4. Agricultural University of Athens

    Athens, Greece

    2 h-index

    7 publications

    166 citations

  5. Shikoku University

    Tokushima, Japan

    2 h-index

    2 publications

    62 citations

  6. Tokushima University

    Tokushima, Japan

    2 h-index

    8 publications

    248 citations

  7. Central South University

    Changsha, China

    2 h-index

    8 publications

    299 citations

  8. University of Naples Federico II

    Naples, Italy

    2 h-index

    3 publications

    88 citations

1–8 of 126

Venues

  1. Journal of Agricultural and Food Chemistry

    5 publications · 243 citations

    5

    h-index

  2. Food Chemistry

    3 publications · 435 citations

    3

    h-index

  3. Chemosphere

    3 publications · 162 citations

    3

    h-index

  4. Chemical Communications

    ChemComm · 2 publications · 60 citations

    2

    h-index

  5. Water Research

    2 publications · 122 citations

    2

    h-index

1–5