reviewTop 1% cited
Effect of fermentation on the antioxidant activity in plant-based foods
Food Chemistry · 2014 · Vol. 160 · pp. 346–356
Sun Jin Hur(Chung-Ang University)Seung Yuan Lee(Chung-Ang University)Youngchan Kim(Korea Food Research Institute)In‐Wook Choi(Korea Food Research Institute)Geun‐Bae Kim✉(Chung-Ang University)
Protein Hydrolysis and Bioactive PeptidesPhytase and its ApplicationsPhytochemicals and Antioxidant ActivitiesFermentationAntioxidantChemistryFood scienceProteaseHydrolysisChelationBiochemistryEnzymeOrganic chemistry
MeSH terms
AntioxidantsBacteriaFermentationFood MicrobiologyPlants, Edible
Citations
903
FWCI
12.53
field-weighted impact
References
98
Percentile
99%
vs. same field & year
Citations per year
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References
Antioxidative activity of natural products from plants
Life Sciences · 2000 · 516 citations
Two antioxidative lactobacilli strains as promising probiotics
International Journal of Food Microbiology · 2002 · 512 citations
Phenolics in cereals, fruits and vegetables: Occurrence, extraction and analysis
Journal of Pharmaceutical and Biomedical Analysis · 2006 · 1,379 citations
Food phenolics and lactic acid bacteria
International Journal of Food Microbiology · 2009 · 655 citations
Hydrolysis of lignocellulosic materials for ethanol production: a review
Bioresource Technology · 2002 · 5,945 citations
Purification of a radical scavenging peptide from fermented mussel sauce and its antioxidant properties
Food Research International · 2004 · 636 citations
Structure-antioxidant activity relationships of flavonoids and phenolic acids
Free Radical Biology and Medicine · 1996 · 8,862 citations
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