Pearling

Pearling is a mechanical abrasive processing method in cereal milling that distinguishes itself by progressively removing the outer layers of whole grains, including the hull, bran, and germ, through friction-based abrasion to produce polished kernels such as pearled barley or pearled millet.

183

Publications

6.9K

Citations

635

Authors

223

Institutions

Publications per year

2017–2026

27

Authors

635

  1. JA
    Jan A. Delcour

    KU Leuven, Belgium

    5 publications · 192 citations

    5

    h-index

  2. KS
    Kenneth Scarratt

    Gemological Institute of America, United States

    4 publications · 90 citations

    4

    h-index

  3. ND
    Niels De Brier

    KU Leuven, Belgium

    4 publications · 156 citations

    4

    h-index

  4. KY
    Kenichi Yoshikawa

    Kyoto University, Japan

    3 publications · 102 citations

    3

    h-index

  5. MB
    Massimo Blandino

    University of Turin, Italy

    3 publications · 115 citations

    3

    h-index

1–5 of 635

Venues

  1. Gems & Gemology

    15 publications · 359 citations

    13

    h-index

  2. Journal of Cereal Science

    9 publications · 378 citations

    9

    h-index

  3. Food Chemistry

    7 publications · 431 citations

    7

    h-index

  4. Crop Science

    6 publications · 125 citations

    6

    h-index

  5. Aquaculture

    6 publications · 200 citations

    6

    h-index

1–5