Alkaline Fermentation

Alkaline Fermentation is a biochemical process in food science whereby microorganisms catalyze the breakdown of proteins and other substrates under alkaline conditions to produce fermented food products characterized by elevated pH and distinctive sensory and nutritional properties.

317

Publications

16.6K

Citations

1.2K

Authors

365

Institutions

Publications per year

2017–2026

97

Parents

Publications

317

Authors

1.2K

  1. YC
    Yinguang Chen

    Tongji University, China

    11 publications · 2.1K citations

    11

    h-index

  2. BN
    Bing‐Jie Ni

    University of Technology Sydney, Australia

    7 publications · 751 citations

    7

    h-index

  3. KH
    Koki Horikoshi

    Japan Agency for Marine-Earth Science and Technology, Japan

    7 publications · 153 citations

    7

    h-index

  4. XZ
    Xiong Zheng

    State Key Laboratory of Pollution Control and Resource Reuse, China

    5 publications · 620 citations

    5

    h-index

  5. DW
    Dongbo Wang

    Hunan University, China

    5 publications · 655 citations

    5

    h-index

1–5 of 1.2K

Venues

  1. Bioresource Technology

    34 publications · 2.5K citations

    28

    h-index

  2. Enzyme and Microbial Technology

    11 publications · 991 citations

    11

    h-index

  3. Water Research

    10 publications · 1.4K citations

    10

    h-index

  4. Applied Biochemistry and Biotechnology

    ABAB · 10 publications · 375 citations

    10

    h-index

  5. Agricultural and Biological Chemistry

    8 publications · 253 citations

    8

    h-index

1–5