Concepedia

Controlled Fermentation Processes

Controlled Fermentation Processes is a systematic methodology in food microbiology that employs precise regulation of environmental and biological parameters to selectively promote desired microbial activity during fermentation, thereby ensuring reproducible and safe production of fermented foods.

283

Publications

12.1K

Citations

1K

Authors

340

Institutions

Publications per year

2017–2026

74

Parents

Publications

283

Fermentation-enabled wellness foods: A fresh perspective

Huan Xiang, Dongxiao Sun‐Waterhouse, Geoffrey I. N. Waterhouse et al. · Food Science and Human Wellness · 2019 · 338 citations · Full text

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Can we control microbiota in spontaneous food fermentation? – Chinese liquor as a case example

Qun Wu, Yang Zhu, Cheng Fang et al. · Trends in Food Science & Technology · 2021 · 248 citations · Full text

, , +17

Insights into Butyrate Production in a Controlled Fermentation System via Gene Predictions

Sofia Esquivel‐Elizondo, Zehra Esra Ilhan, E.I. García-Peña et al. · mSystems · 2017 · 231 citations · Full text

, , +17

Factors Affecting Exocellular Polysaccharide Production by<i>Lactobacillus delbrueckii</i>subsp.<i>bulgaricus</i>Grown in a Chemically Defined Medium

Sandrine Pétry, Sylviane Furlan, Marie‐Jeanne Crépeau et al. · Applied and Environmental Microbiology · 2000 · 202 citations · Full text

, , +17

Stereochemical control of microbial reduction. 17. A method for controlling the enantioselectivity of reductions with bakers' yeast

Kaoru Nakamura, Yasushi Kawai, Nobuyoshi Nakajima et al. · The Journal of Organic Chemistry · 1991 · 202 citations

, , +12

1–5 of 283

Authors

1K

  1. HP
    H. P. Fleming

    North Carolina State University, United States

    4 publications · 121 citations

    4

    h-index

  2. MA
    M. A. Amerine

    University of California, Davis, United States

    4 publications · 84 citations

    4

    h-index

  3. CS
    C. S. Ough

    University of California, Davis, United States

    4 publications · 84 citations

    4

    h-index

  4. CM
    Cristina Martínez‐Villaluenga

    Instituto de Ciencia y Tecnología de Alimentos y Nutrición, Spain

    3 publications · 106 citations

    3

    h-index

  5. DM
    Diego Matteuzzi

    University of Bologna, Italy

    3 publications · 201 citations

    3

    h-index

1–5 of 1K

Institutions

340

  1. University of California, Davis

    Davis, United States

    7 h-index

    18 publications

    407 citations

  2. North Carolina State University

    Raleigh, United States

    5 h-index

    16 publications

    450 citations

  3. Leibniz University Hannover

    Hanover, Germany

    5 h-index

    18 publications

    606 citations

  4. Instituto de la Grasa

    Seville, Spain

    4 h-index

    13 publications

    576 citations

  5. Lund University

    Lund, Sweden

    4 h-index

    11 publications

    543 citations

  6. The University of Osaka

    Osaka, Japan

    4 h-index

    10 publications

    556 citations

  7. Martin Luther University Halle-Wittenberg

    Halle, Germany

    4 h-index

    6 publications

    370 citations

  8. The University of Queensland

    Brisbane, Australia

    4 h-index

    11 publications

    399 citations

1–8 of 340

Venues

  1. Biotechnology and Bioengineering

    23 publications · 1K citations

    17

    h-index

  2. Applied and Environmental Microbiology

    AEM · 7 publications · 845 citations

    7

    h-index

  3. Journal of Food Science

    JFS · 7 publications · 236 citations

    7

    h-index

  4. Bioprocess and Biosystems Engineering

    6 publications · 183 citations

    6

    h-index

  5. IFAC Proceedings Volumes

    6 publications · 84 citations

    6

    h-index

1–5