articleTop 10% cited
Cereal-based fermented foods and beverages
Food Research International · 2003 · Vol. 36(6) · pp. 527–543
Ana Blandino(Universidad de Cádiz)M.E. Al-Aseeri(University of Manchester)Severino S. Pandiella✉(University of Manchester)Domingo Cantero(Gono University)Colin Webb(University of Manchester)
Probiotics and Fermented FoodsMicrobial Metabolites in Food BiotechnologyFood composition and propertiesFood scienceFermentationFermentation in food processingYeastBiotechnologyLactic acidHealth benefitsNutrientDietary fibreBiology
Citations
998
FWCI
5.61
field-weighted impact
References
113
Percentile
95%
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
Food fermentations: role of microorganisms in food production and preservation
International Journal of Food Microbiology · 1999 · 1,034 citations
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