Decortication Effects

Decortication Effects is a methodological construct in food science that refers to the reduction of anti-nutritional factors through the physical removal of seed coats or outer layers of plant materials, distinguishing it from biochemical or microbial detoxification approaches.

64

Publications

2.8K

Citations

200

Authors

77

Institutions

Publications per year

2017–2026

6

Authors

200

  1. JB
    Jan Bureš

    Czech Academy of Sciences, Institute of Physiology, Czechia

    4 publications · 100 citations

    4

    h-index

  2. AC
    A. Claudio Cuello

    McGill University, Canada

    4 publications · 501 citations

    4

    h-index

  3. LG
    L. Garofalo

    McGill University, Canada

    3 publications · 412 citations

    3

    h-index

  4. JH
    J. H�mori

    Semmelweis University, Hungary

    2 publications · 34 citations

    2

    h-index

  5. PS
    P. Srinivasa Rao

    Indian Institute of Technology Kharagpur, India

    2 publications · 82 citations

    2

    h-index

1–5 of 200

Venues

  1. Brain Research

    7 publications · 317 citations

    7

    h-index

  2. Behavioral Neuroscience

    4 publications · 276 citations

    4

    h-index

  3. 3

    h-index

  4. 3

    h-index

  5. Journal of Neurochemistry

    JNC · 3 publications · 197 citations

    3

    h-index

1–5