Acidification During Fermentation

Acidification During Fermentation is a biochemical process in fruit fermentation whereby the metabolic activity of microorganisms lowers the pH of the substrate through the production of organic acids, distinguishing it from other fermentation-related transformations by its specific contribution to acidity development.

273

Publications

12.6K

Citations

1.1K

Authors

352

Institutions

Publications per year

2017–2026

78

Authors

1.1K

  1. KS
    Karel Sigler

    Czech Academy of Sciences, Institute of Microbiology, Czechia

    4 publications · 146 citations

    4

    h-index

  2. CW
    Chris W. Michiels

    KU Leuven, Belgium

    3 publications · 115 citations

    3

    h-index

  3. EO
    Emmanuel Ohene Afoakwa

    University of Ghana, Ghana

    3 publications · 163 citations

    3

    h-index

  4. AA
    Abram Aertsen

    KU Leuven, Belgium

    3 publications · 115 citations

    3

    h-index

  5. AG
    Araceli González del Campo

    University of Castilla-La Mancha, Spain

    3 publications · 228 citations

    3

    h-index

1–5 of 1.1K

Venues

  1. Bioresource Technology

    28 publications · 1.4K citations

    21

    h-index

  2. International Journal of Hydrogen Energy

    15 publications · 836 citations

    14

    h-index

  3. Biochemical Engineering Journal

    BEJ · 8 publications · 427 citations

    8

    h-index

  4. Biomass and Bioenergy

    6 publications · 513 citations

    6

    h-index

  5. Bioprocess and Biosystems Engineering

    6 publications · 177 citations

    6

    h-index

1–5