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
317
Yinguang Chen, Jingyang Luo, Yuanyuan Yan et al. · Applied Energy · 2012 · 246 citations
Wei Wei, Yuting Zhang, Qi-Su Huang et al. · Water Research · 2019 · 227 citations
1–5 of 317
1.2K
11
h-index
7
h-index
Japan Agency for Marine-Earth Science and Technology, Japan
7 publications · 153 citations
7
h-index
State Key Laboratory of Pollution Control and Resource Reuse, China
5 publications · 620 citations
5
h-index
5
h-index
1–5 of 1.2K
365
State Key Laboratory of Pollution Control and Resource Reuse
Nanjing, China
20 h-index
93 publications
13.8K citations
Tongji University
Shanghai, China
18 h-index
76 publications
12.8K citations

Chinese Academy of Sciences
Beijing, China
9 h-index
36 publications
1.4K citations
RIKEN
Wako, Japan
8 h-index
14 publications
329 citations

Harbin Institute of Technology
Harbin, China
7 h-index
26 publications
2.4K citations
Jiangnan University
Wuxi, China
7 h-index
42 publications
3.5K citations

Beijing University of Technology
Beijing, China
6 h-index
25 publications
1.6K citations
Technical University of Denmark
Kongens Lyngby, Denmark
6 h-index
6 publications
465 citations
1–8 of 365
34 publications · 2.5K citations
28
h-index
11 publications · 991 citations
11
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10 publications · 1.4K citations
10
h-index
ABAB · 10 publications · 375 citations
10
h-index
8 publications · 253 citations
8
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1–5