articleTop 10% cited
Utilization of microbes to process and preserve meat
Meat Science · 2000 · Vol. 56(2) · pp. 105–115
Friedrich‐Karl Lücke✉(Fulda University of Applied Sciences)
Meat and Animal Product QualityProbiotics and Fermented FoodsIdentification and Quantification in FoodListeria monocytogenesFood scienceFermentationLactic acidBacteriaMicroorganismBiotechnologyBusinessBacteriocinListeria
Citations
445
FWCI
9.93
field-weighted impact
References
90
Percentile
98%
vs. same field & year
Citations per year
Cited by
Improving functional value of meat products
Meat Science · 2010 · 507 citations
Lactic acid bacteria as functional starter cultures for the food fermentation industry
Trends in Food Science & Technology · 2003 · 1,741 citations
Strategies for designing novel functional meat products
Meat Science · 2006 · 412 citations
Selection criteria for lactic acid bacteria to be used as functional starter cultures in dry sausage production: An update
Meat Science · 2006 · 427 citations
Functional meat starter cultures for improved sausage fermentation
International Journal of Food Microbiology · 2005 · 601 citations
References
New types of antimicrobial compounds produced by Lactobacillus plantarum
Journal of Applied Microbiology · 1999 · 350 citations
Overview of gut flora and probiotics
International Journal of Food Microbiology · 1998 · 879 citations
Food preservation by hurdle technology
Trends in Food Science & Technology · 1995 · 675 citations
Citation Network
How this paper connects to the literature. Drag to explore, click any node to open that paper.