Alkaloid Reduction

Alkaloid Reduction is a methodological intervention within the domain of food science that specifically targets the decrease of naturally occurring nitrogen-containing heterocyclic compounds in plant materials to mitigate their adverse physiological effects in human and animal nutrition.

194

Publications

6K

Citations

744

Authors

226

Institutions

Publications per year

2017–2026

25

Publications

194

1–5 of 194

Authors

744

  1. MH
    Manfred Hesse

    University of Zurich, Switzerland

    3 publications · 70 citations

    3

    h-index

  2. UR
    Ulrich Renner

    Max Planck Institute of Psychiatry, Germany

    2 publications · 37 citations

    2

    h-index

  3. AC
    Anthony C. Willis

    Australian National University, Australia

    2 publications · 29 citations

    2

    h-index

  4. DB
    Denis Barbier

    Institut de Chimie des Substances Naturelles, France

    2 publications · 88 citations

    2

    h-index

  5. GC
    G. C. Marten

    University of Minnesota, United States

    2 publications · 53 citations

    2

    h-index

1–5 of 744

Venues

  1. The Journal of Organic Chemistry

    JOC · 16 publications · 618 citations

    16

    h-index

  2. Chemical and Pharmaceutical Bulletin

    9 publications · 143 citations

    9

    h-index

  3. Helvetica Chimica Acta

    7 publications · 234 citations

    7

    h-index

  4. Australian Journal of Chemistry

    6 publications · 104 citations

    6

    h-index

  5. Journal of the American Chemical Society

    JACS · 5 publications · 240 citations

    5

    h-index

1–5