Concepedia

Biopreservation

Biopreservation is a food preservation technique that utilizes living microorganisms or their metabolic products to inhibit spoilage and pathogenic microorganisms, thereby extending the shelf life and enhancing the safety of fermented and other perishable foods.

68

Publications

3.3K

Citations

319

Authors

133

Institutions

Publications per year

2017–2026

38

Parents

Publications

68

Food biopreservation: promising strategies using bacteriocins, bacteriophages and endolysins

Pilar García, Lorena Rodríguez‐Rubio, Ana Rodrı́guez et al. · Trends in Food Science & Technology · 2010 · 223 citations · Full text

, , +14

Edible Films and Coatings as Carriers of Living Microorganisms: A New Strategy Towards Biopreservation and Healthier Foods

Ana Guimarães, Lorenzo Pastrana, Miguel A. Cerqueira · Comprehensive Reviews in Food Science and Food Safety · 2018 · 181 citations · Full text

, , +17

Preservation of Meat Products with Bacteriocins Produced by Lactic Acid Bacteria Isolated from Meat

Roger Junges da Costa, Flávia Liége Schütz Voloski, Rafael Gianella Mondadori et al. · Journal of Food Quality · 2019 · 163 citations · Full text

, , +17

Phenyllactic acid: A green compound for food biopreservation

R.V. Rajanikar, Basavaprabhu Haranahalli Nataraj, Harshita Naithani et al. · Food Control · 2021 · 116 citations

, , +14

Molecular Mechanisms of Cellular Demise Associated with Cryopreservation Failure

John M. Baust · Cell Preservation Technology · 2002 · 115 citations

, , +13

1–5 of 68

Authors

319

  1. GM
    Giuseppe Meca

    Universitat de València, Spain

    4 publications · 178 citations

    4

    h-index

  2. AA
    Ahmed A. Tayel

    Kafrelsheikh University, Egypt

    4 publications · 138 citations

    4

    h-index

  3. CL
    Carlos Luz

    Universitat de València, Spain

    4 publications · 178 citations

    4

    h-index

  4. AM
    Amany M. Diab

    Kafrelsheikh University, Egypt

    3 publications · 106 citations

    3

    h-index

  5. BR
    Boris Rubinsky

    University of California, Berkeley, United States

    3 publications · 78 citations

    3

    h-index

1–5 of 319

Institutions

133

  1. Kafrelsheikh University

    Kafr ash Shaykh, Egypt

    4 h-index

    12 publications

    397 citations

  2. Universitat de València

    Valencia, Spain

    4 h-index

    17 publications

    767 citations

  3. University of Sadat City

    Sadat, Egypt

    4 h-index

    5 publications

    153 citations

  4. Universidade Católica Portuguesa

    Lisbon, Portugal

    3 h-index

    13 publications

    579 citations

  5. University of California, Berkeley

    Berkeley, United States

    3 h-index

    14 publications

    412 citations

  6. Shaqra University

    Riyadh, Saudi Arabia

    3 h-index

    5 publications

    214 citations

  7. University of Alberta

    Edmonton, Canada

    2 h-index

    5 publications

    152 citations

  8. Massachusetts Institute of Technology

    Cambridge, United States

    2 h-index

    5 publications

    301 citations

1–8 of 133

Venues

  1. Journal of Food Quality

    4 publications · 324 citations

    4

    h-index

  2. Food Control

    4 publications · 323 citations

    4

    h-index

  3. International Journal of Food Microbiology

    4 publications · 184 citations

    4

    h-index

  4. PubMed

    Repository · 3 publications · 88 citations

    3

    h-index

  5. Food Microbiology

    3 publications · 129 citations

    3

    h-index

1–5