研究论文
Reduction in antinutritional and toxic components in plant foods by fermentation
N. Rukma Reddy, M Pierson
Virginia Tech
来源Food Research International
年份1994
阅读操作
确认中在文库中上传 PDF 后可生成中文音频讲解。
摘要与影响
摘要 · 节选
暂未获取摘要。可打开原文或 PDF，后续可基于全文生成更完整的速读。
逐年被引趋势
20100
2017
18
19
20
21
22
23
24
25
26
关键指标
311
被引次数 · OpenAlex
3.28
领域内被引倍数
同类平均 = 1
同类平均 = 1
前 9%
引用位次
同领域 · 同年份 · 同类型
同领域 · 同年份 · 同类型
46
参考文献
Google Scholar 与 OpenAlex 的被引统计范围不同，数值存在差异属正常。
AI 辅助阅读
依据：文献信息
论文问答
当前基于文献信息回答
可就本文提问；依据不足时会说明。
学术脉络
学科主题
生物医学Phytase and its Applications
Food composition and properties · Proteins in Food Systems
参考文献 46
Analysis of low levels of trypsin inhibitor activity in food
被引 8J.P. Roozen, J. de Groot · Socio-Environmental Systems Modeling · 1987
Legume-Based Fermented Foods
被引 206N. Rukma Reddy, Merle D. Pierson, D. K. Salunkhe · 2018
Phytates in Cereals and Legumes
被引 259N. Rukma Reddy · Medical Entomology and Zoology · 1989
此处列出前 3 条
引用本文 311
Plant food anti-nutritional factors and their reduction strategies: an overview
被引 1,217Mrinal Samtiya, Rotimi E. Aluko, Tejpal Dhewa · Food Production Processing and Nutrition · 2020
Studies on Nutritive Potential and Toxic Constituents of Different Provenances of Jatropha curcas
被引 469H.P.S. Makkar, Karsten Becker, Frank Sporer · Journal of Agricultural and Food Chemistry · 1997
Production of bioactive peptides during soybean fermentation and their potential health benefits
被引 456Samurailatpam Sanjukta, Amit Kumar · Trends in Food Science & Technology · 2016
按被引量排序，此处列出前 3 条