reviewTop 1% cited
Appropriate starter culture technologies for small-scale fermentation in developing countries
International Journal of Food Microbiology · 2002 · Vol. 75(3) · pp. 197–212
Wilhelm H. Holzapfel✉(Karlsruhe Institute of Technology)
Probiotics and Fermented FoodsFood composition and propertiesMeat and Animal Product QualityStarterScale (ratio)Quality (philosophy)BusinessBiotechnologySafeguardingIndustrialisationDeveloping countryFood safetyMarketing
MeSH terms
BacteriaConsumer Product SafetyDeveloping CountriesFermentationFood MicrobiologyFood TechnologyHumansHygieneQuality Control
Citations
668
FWCI
15.13
field-weighted impact
References
75
Percentile
99%
vs. same field & year
Citations per year
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References
Overview of gut flora and probiotics
International Journal of Food Microbiology · 1998 · 879 citations
Biological preservation of foods with reference to protective cultures, bacteriocins and food-grade enzymes
International Journal of Food Microbiology · 1995 · 638 citations
Use of starter cultures in fermentation on a household scale
Food Control · 1997 · 268 citations
Classification of fermented foods: worldwide review of household fermentation techniques
Food Control · 1997 · 284 citations
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