review Open AccessTop 1% cited
Novel biotechnological applications of bacteriocins: A review
Food Control · 2012 · Vol. 32(1) · pp. 134–142
Eduardo Marcos Balciunas(Universidade de São Paulo)Fabio Andres Castillo Martinez(Universidade de São Paulo)Svetoslav Dimitrov Todorov(Universidade de São Paulo)Bernadette Dora Gombossy de Melo Franco(Universidade de São Paulo)Attílio Converti(University of Genoa)Ricardo Pinheiro de Souza Oliveira✉(Universidade de São Paulo)
Probiotics and Fermented FoodsMicrobial Metabolites in Food BiotechnologyEnzyme Production and CharacterizationBacteriocinBiochemical engineeringComputational biologyBiologyMicrobiologyEngineeringAntimicrobial
Funding
- Fundação de Amparo à Pesquisa do Estado de São Paulo
- Coordenação de Aperfeiçoamento de Pessoal de Nível Superior
Citations
389
FWCI
36.26
field-weighted impact
References
123
Percentile
100%
vs. same field & year
Citations per year
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References
Biological preservation of foods with reference to protective cultures, bacteriocins and food-grade enzymes
International Journal of Food Microbiology · 1995 · 638 citations
Functional meat starter cultures for improved sausage fermentation
International Journal of Food Microbiology · 2005 · 601 citations
Bacteriocins: safe, natural antimicrobials for food preservation
International Journal of Food Microbiology · 2001 · 1,810 citations
Appropriate starter culture technologies for small-scale fermentation in developing countries
International Journal of Food Microbiology · 2002 · 668 citations
Alternatives to antibiotics: bacteriocins, antimicrobial peptides and bacteriophages
Poultry Science · 2003 · 460 citations
Preservation and fermentation: past, present and future
International Journal of Food Microbiology · 2002 · 924 citations
Bacteriocins: developing innate immunity for food
Nature Reviews Microbiology · 2005 · 2,342 citations
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