Concepedia

Vicine Reduction

Vicine Reduction is a methodological intervention within the domain of anti-nutritional factor reduction that specifically diminishes the concentration of vicine, a pyrimidine glucoside responsible for antinutritive and hemolytic effects, in leguminous food sources to improve their nutritional safety and digestibility.

15

Publications

637

Citations

56

Authors

23

Institutions

Publications per year

2017–2026

4

Parents

Publications

15

Eliminating vicine and convicine, the main anti-nutritional factors restricting faba bean usage

Hamid Khazaeı, Randy W. Purves, J. T. Hughes et al. · Trends in Food Science & Technology · 2019 · 151 citations · Full text

, , +13

Degradation of vicine, convicine and their aglycones during fermentation of faba bean flour

Carlo Giuseppe Rizzello, Ilario Losito, Laura Facchini et al. · Scientific Reports · 2016 · 111 citations · Full text

, , +15

CAPs markers to assist selection for low vicine and convicine contents in faba bean (Vicia faba L.)

Natalia Gutiérrez, C. M. Ávila, Gérard Duc et al. · Theoretical and Applied Genetics · 2006 · 87 citations

, , +11

Formation of vicine and convicine by Vicia faba

Eric G. Brown, F. M. Roberts · Phytochemistry · 1972 · 49 citations

, , +6

Possibilities of reducing amounts of vicine and convicine in faba bean suspensions and sourdoughs

Marjo Pulkkinen, Rossana Coda, Anna‐Maija Lampi et al. · European Food Research and Technology · 2019 · 32 citations · Full text

, , +16

1–5 of 15

Authors

56

  1. RC
    Rossana Coda

    University of Bari Aldo Moro, Italy

    2 publications · 143 citations

    2

    h-index

  2. KK
    Kati Katina

    University of Helsinki, Finland

    2 publications · 143 citations

    2

    h-index

  3. JJ
    Jalal Jamalian

    Shiraz University, Iran

    2 publications · 53 citations

    2

    h-index

  4. AV
    Albert Vandenberg

    University of Saskatchewan, Canada

    2 publications · 179 citations

    2

    h-index

  5. GD
    Gérard Duc

    Institut Agro Dijon, France

    2 publications · 100 citations

    2

    h-index

1–5 of 56

Institutions

23

  1. University of Helsinki

    Helsinki, Finland

    3 h-index

    10 publications

    716 citations

  2. Shiraz University

    Shiraz, Iran

    2 h-index

    3 publications

    79 citations

  3. University of Saskatchewan

    Saskatoon, Canada

    2 h-index

    6 publications

    660 citations

  4. Institut National de la Recherche Agronomique

    Rabat, Morocco

    1 h-index

    2 publications

    174 citations

  5. University of Manitoba

    Winnipeg, Canada

    1 h-index

    3 publications

    78 citations

  6. Aarhus University

    Aarhus, Denmark

    1 h-index

    3 publications

    453 citations

  7. Junta de Andalucía

    Seville, Spain

    1 h-index

    2 publications

    174 citations

  8. Research Manitoba

    Winnipeg, Canada

    1 h-index

    1 publications

    28 citations

1–8 of 23

Venues

  1. 3

    h-index

  2. Journal of Applied Bacteriology

    1 publications · 21 citations

    1

    h-index

  3. European Food Research and Technology

    1 publications · 32 citations

    1

    h-index

  4. Phytochemistry

    1 publications · 49 citations

    1

    h-index

  5. Trends in Food Science & Technology

    1 publications · 151 citations

    1

    h-index

1–5