Concepedia

Phenolic Evolution During Aging

Phenolic Evolution During Aging is a theoretical construct in the field of phenolic compound analysis that characterizes the dynamic biochemical transformations and stability shifts of phenolic profiles in matrices such as food, beverages, or biological systems over extended temporal periods under defined environmental conditions.

43

Publications

2.1K

Citations

192

Authors

57

Institutions

Publications per year

2017–2026

14

Parents

Publications

43

Importance and evolution of phenolic compounds in olive during growth and maturation

Marie Josèphe Amiot, Annie Fleuriet, Jean J. Macheix · Journal of Agricultural and Food Chemistry · 1986 · 351 citations

, , +17

Phenolic compounds and stability of virgin olive oil—Part I

María Z. Tsimidou, G. D. Papadopoulos, Dimitrios Boskou · Food Chemistry · 1992 · 180 citations

, , +12

Structure, Organoleptic Properties, Quantification Methods, and Stability of Phenolic Compounds in Beer—A Review

Delphine Callemien, Sonia Collin · Food Reviews International · 2009 · 139 citations

, , +17

Evolution of phenolic compounds in virgin olive oil during storage

Luciano Cinquanta, Marco Esti, Ennio La Notte · Journal of the American Oil Chemists Society · 1997 · 134 citations

, , +16

Flavour Instability of Pale Lager Beers: Determination of Analytical Markers in Relation to Sensory Ageing

Sofie Malfliet, Filip Van Opstaele, Jessika De Clippeleer et al. · Journal of the Institute of Brewing · 2008 · 96 citations · Full text

, , +16

1–5 of 43

Authors

192

  1. SC
    Sonia Collin

    UCLouvain, Belgium

    3 publications · 194 citations

    3

    h-index

  2. DT
    Davide Tagliazucchi

    University of Modena and Reggio Emilia, Italy

    2 publications · 92 citations

    2

    h-index

  3. EV
    Elena Verzelloni

    University of Modena and Reggio Emilia, Italy

    2 publications · 92 citations

    2

    h-index

  4. DC
    Delphine Callemien

    UCLouvain, Belgium

    2 publications · 152 citations

    2

    h-index

  5. AC
    Angela Conte

    University of Modena and Reggio Emilia, Italy

    2 publications · 92 citations

    2

    h-index

1–5 of 192

Institutions

57

  1. UCLouvain

    Louvain-la-Neuve, Belgium

    3 h-index

    8 publications

    443 citations

  2. University of Pisa

    Pisa, Italy

    2 h-index

    2 publications

    92 citations

  3. Universidad de Sevilla

    Seville, Spain

    2 h-index

    5 publications

    267 citations

  4. Fujian Agriculture and Forestry University

    Fuzhou, China

    2 h-index

    15 publications

    813 citations

  5. University of Modena and Reggio Emilia

    Modena, Italy

    2 h-index

    4 publications

    184 citations

  6. Universidade Federal de Lavras

    Lavras, Brazil

    2 h-index

    9 publications

    222 citations

  7. Xinyang Normal University

    Xinyang, China

    1 h-index

    1 publications

    50 citations

  8. Instituto de Química y Fisicoquímica Biológicas

    Buenos Aires, Argentina

    1 h-index

    2 publications

    74 citations

1–8 of 57

Venues

  1. Food Chemistry

    7 publications · 514 citations

    7

    h-index

  2. Journal of Agricultural and Food Chemistry

    3 publications · 455 citations

    3

    h-index

  3. Journal of the Institute of Brewing

    2 publications · 139 citations

    2

    h-index

  4. Journal of Food Biochemistry

    2 publications · 92 citations

    2

    h-index

  5. Food Science and Biotechnology

    2 publications · 45 citations

    2

    h-index

1–5