Degerming

Degerming is a cereal processing method that specifically involves the mechanical removal of the germ from whole grains during milling, distinguishing it from other dry fractionation techniques by targeting the nutrient-rich embryonic tissue to modify flour composition and functionality.

6

Publications

159

Citations

13

Authors

6

Institutions

Publications per year

2017–2026

1

Variants

Grain Degermination

Authors

13

  1. JA
    J Ainamo

    University of Helsinki, Finland

    2 publications · 84 citations

    2

    h-index

  2. TU
    Timo U. Kosunen

    University of Helsinki, Finland

    1 publications · 22 citations

    1

    h-index

  3. FV
    Francesca Vanara

    University of Turin, Italy

    1 publications · 35 citations

    1

    h-index

  4. SK
    Suhas K. Mehra

    Urbana University, United States

    1 publications · 14 citations

    1

    h-index

  5. LS
    Leena Saxén

    University of Helsinki, Finland

    1 publications · 22 citations

    1

    h-index

1–5 of 13

Venues

  1. International Journal of Oral Surgery

    1 publications · 22 citations

    1

    h-index

  2. Soap

    1 publications · 11 citations

    1

    h-index

  3. Toxins

    1 publications · 35 citations

    1

    h-index

  4. Journal Of Clinical Periodontology

    1 publications · 62 citations

    1

    h-index

  5. 1

    h-index

1–5