reviewTop 1% cited
Bacteriocins: safe, natural antimicrobials for food preservation
International Journal of Food Microbiology · 2001 · Vol. 71(1) · pp. 1–20
J ClevelandThomas J. Montville(Rutgers, The State University of New Jersey)Ingolf F. Nes(Norwegian University of Life Sciences)Michael L. Chikindas✉(Rutgers, The State University of New Jersey)
Probiotics and Fermented FoodsMicrobial Metabolites in Food BiotechnologyGut microbiota and healthBacteriocinNisinBacteriaAntimicrobialPreservativeFood PreservativesBiologyMicrobiologyMode of actionAntimicrobial peptides
MeSH terms
Anti-Bacterial AgentsBacteriocinsDrug Resistance, MicrobialFood PreservationLactobacillusNisinSafetyStructure-Activity Relationship
Funding
- U.S. Department of Agriculture
- U.S. Food and Drug Administration
Citations
1,810
FWCI
54.91
field-weighted impact
References
158
Percentile
100%
vs. same field & year
Citations per year
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References
Food-Related Illness and Death in the United States
Emerging infectious diseases · 1999 · 7,264 citations
Basic aspects of food preservation by hurdle technology
International Journal of Food Microbiology · 2000 · 1,106 citations
Peptide Antibiotics
Antimicrobial Agents and Chemotherapy · 1999 · 1,169 citations
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