reviewTop 1% cited
Biological preservation of foods with reference to protective cultures, bacteriocins and food-grade enzymes
International Journal of Food Microbiology · 1995 · Vol. 24(3) · pp. 343–362
Probiotics and Fermented FoodsMeat and Animal Product QualityMicrobial Inactivation MethodsBacteriocinFood preservationFood scienceBiotechnologyFood safetyFood microbiologyBiologyLysozymeFood qualityFood industry
MeSH terms
AntibiosisBacteriocinsEnzymesFood MicrobiologyFood PreservationLactobacillaceae
Citations
638
FWCI
21.09
field-weighted impact
References
88
Percentile
100%
vs. same field & year
Citations per year
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References
Antibacterial activity of Lactobacillus sake isolated from meat
Applied and Environmental Microbiology · 1989 · 1,318 citations
Antagonistic activities of lactic acid bacteria in food and feed fermentations
FEMS Microbiology Letters · 1990 · 555 citations
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