reviewTop 1% cited
Preservation and fermentation: past, present and future
International Journal of Food Microbiology · 2002 · Vol. 79(1-2) · pp. 3–16
R. Paul Ross✉(Teagasc - The Irish Agriculture and Food Development Authority)Sheila Morgan(Teagasc - The Irish Agriculture and Food Development Authority)Colin Hill(University College Cork)
Probiotics and Fermented FoodsMicrobial Metabolites in Food BiotechnologyPolyamine Metabolism and ApplicationsBacteriocinNisinBiologyFermentationLanthionineFood scienceLantibioticsBacteriaFermentation in food processingFood spoilage
MeSH terms
BacteriocinsFermentationFood MicrobiologyFood PreservationFood PreservativesLactobacillusNisinTime Factors
Citations
924
FWCI
28.75
field-weighted impact
References
103
Percentile
100%
vs. same field & year
Citations per year
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References
Bergey's Manual of Systematic Bacteriology
Annals of Internal Medicine · 1990 · 15,674 citations
Responses of lactic acid bacteria to oxygen
FEMS Microbiology Letters · 1987 · 409 citations
Biological preservation of foods with reference to protective cultures, bacteriocins and food-grade enzymes
International Journal of Food Microbiology · 1995 · 638 citations
Food fermentations: role of microorganisms in food production and preservation
International Journal of Food Microbiology · 1999 · 1,034 citations
Enterococci at the crossroads of food safety?
International Journal of Food Microbiology · 1999 · 731 citations
Bacteriocins: safe, natural antimicrobials for food preservation
International Journal of Food Microbiology · 2001 · 1,810 citations
Antagonistic activities of lactic acid bacteria in food and feed fermentations
FEMS Microbiology Letters · 1990 · 555 citations
Bergey's manual of systematic bacteriology
Gene · 1987 · 4,009 citations
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