Concepedia

Bread Microbiology

Bread Microbiology is a specialized branch of cereal microbiology that focuses on the microbial communities, their interactions, and functional roles specifically associated with the production, spoilage, and quality of bread and related baked goods.

422

Publications

21.7K

Citations

1.6K

Authors

453

Institutions

Publications per year

2017–2026

173

Parents

Publications

422

Prevention of bread mould spoilage by using lactic acid bacteria with antifungal properties

Carla Luciana Gerez, María Inés Torino, G. Rollán et al. · Food Control · 2008 · 339 citations · Full text

, , +16

Antimicrobial activity of lactic acid bacteria against pathogenic and spoilage microorganism isolated from food and their control in wheat bread

Dalia Čižeikienė, Gražina Juodeikienė, Algimantas Paškevičius et al. · Food Control · 2012 · 294 citations

, , +13

The lactic acid bacteria involved in the production of bee pollen and bee bread

Alejandra Vásquez, Tobias C. Olofsson · Journal of Apicultural Research · 2009 · 289 citations

, , +8

Mould spoilage of bread: the problem and some solutions

J.D. Legan · International Biodeterioration & Biodegradation · 1993 · 265 citations

, , +12

Utilisation of waste bread for fermentative succinic acid production

Cho Chark Joe Leung, Anaxagoras Siu Yeung Cheung, Andrew Yan-zhu Zhang et al. · Biochemical Engineering Journal · 2012 · 263 citations

, , +14

1–5 of 422

Authors

1.6K

  1. MG
    Marco Gobbetti

    University of Bari Aldo Moro, Italy

    12 publications · 859 citations

    11

    h-index

  2. EB
    Elena Bartkienė

    Lithuanian University of Health Sciences, Lithuania

    11 publications · 666 citations

    11

    h-index

  3. GJ
    Gražina Juodeikienė

    Kaunas University of Technology, Lithuania

    10 publications · 597 citations

    10

    h-index

  4. VB
    Vadims Bartkevičs

    Institute of Food Safety, Animal Health and Environment “BIOR”, Latvia

    10 publications · 402 citations

    10

    h-index

  5. EK
    Elke K. Arendt

    University College Cork, Ireland

    9 publications · 596 citations

    9

    h-index

1–5 of 1.6K

Institutions

453

  1. University of Bari Aldo Moro

    Bari, Italy

    16 h-index

    55 publications

    4.1K citations

  2. Kaunas University of Technology

    Kaunas, Lithuania

    13 h-index

    35 publications

    1.6K citations

  3. Jiangnan University

    Wuxi, China

    12 h-index

    40 publications

    1.6K citations

  4. Universitat de València

    Valencia, Spain

    11 h-index

    46 publications

    1.5K citations

  5. Instituto de Agroquímica y Tecnología de Alimentos

    Paterna, Spain

    11 h-index

    28 publications

    1.7K citations

  6. Lithuanian University of Health Sciences

    Kaunas, Lithuania

    11 h-index

    27 publications

    1.2K citations

  7. Ghent University

    Ghent, Belgium

    9 h-index

    48 publications

    1.8K citations

  8. University of Palermo

    Palermo, Italy

    9 h-index

    60 publications

    3.6K citations

1–8 of 453

Venues

  1. Food Chemistry

    26 publications · 1.6K citations

    23

    h-index

  2. LWT

    28 publications · 1.5K citations

    22

    h-index

  3. International Journal of Food Microbiology

    26 publications · 1.9K citations

    22

    h-index

  4. Food Microbiology

    20 publications · 1.4K citations

    20

    h-index

  5. Journal of Cereal Science

    12 publications · 738 citations

    12

    h-index

1–5