reviewTop 10% cited
Food fermentations: role of microorganisms in food production and preservation
International Journal of Food Microbiology · 1999 · Vol. 50(1-2) · pp. 131–149
Elizabeth Caplice✉(University College Cork)
Probiotics and Fermented FoodsFood composition and propertiesMeat and Animal Product QualityFermentationFood scienceLactic acidStarterFermentation in food processingBiotechnologyBacteriaFood microbiologyBiologyShelf life
MeSH terms
FermentationFood HandlingFood MicrobiologyFood Preservation
Citations
1,034
FWCI
11.91
field-weighted impact
References
132
Percentile
99%
vs. same field & year
Citations per year
Cited by
Cereal-based fermented foods and beverages
Food Research International · 2003 · 998 citations
Lactic acid bacteria as functional starter cultures for the food fermentation industry
Trends in Food Science & Technology · 2003 · 1,741 citations
Lactobacilli in sourdough fermentation
Food Research International · 2006 · 485 citations
Preservation and fermentation: past, present and future
International Journal of Food Microbiology · 2002 · 924 citations
Biochemical impact of microorganism and enzymatic activities in food and pharmaceutical industries
International Journal of Advanced Biochemistry Research · 2021 · 3 citations
Improvement of starter culture using induced aerobic respiration in lactobacillus
The Pharma Innovation · 2023 · 0 citations
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
Related articles
Application of bacteriocins and Aloe vera gel as biopreservatives in edible coatings to extend the shelf life of fruits and vegetables: A review
The Pharma Innovation · 2021 · 2 citations
Citation Network
How this paper connects to the literature. Drag to explore, click any node to open that paper.