Fermentation Control
Fermentation Control is a methodological framework in food fermentation science that systematically regulates biochemical and environmental parameters to direct microbial activity and optimize desired metabolic outputs in fermented food production.
459
Publications
20.5K
Citations
1.5K
Authors
480
Institutions
Publications per year
2017–2026
71
Parents
459
João Ricardo Moreira de Almeida, Tobias Modig, Anneli Petersson et al. · Journal of Chemical Technology & Biotechnology · 2007 · 972 citations
Recent advances in solid-state fermentation
Reeta Rani Singhania, Anil Kumar Patel, Carlos Ricardo Soccol et al. · Biochemical Engineering Journal · 2008 · 897 citations
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
The role of water in solid-state fermentation
Patrick Gervais, Paul Molin · Biochemical Engineering Journal · 2003 · 298 citations
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480

Centre National de la Recherche Scientifique
Paris, France
12 h-index
36 publications
658 citations

Universidade Estadual de Campinas (UNICAMP)
Campinas, Brazil
10 h-index
36 publications
1.5K citations

Lund University
Lund, Sweden
7 h-index
16 publications
5.2K citations

Institut National des Sciences Appliquées de Toulouse
Toulouse, France
7 h-index
17 publications
278 citations

Newcastle University
Newcastle upon Tyne, United Kingdom
7 h-index
26 publications
710 citations
Dalian University of Technology
Dalian, China
6 h-index
15 publications
329 citations
UCLouvain
Louvain-la-Neuve, Belgium
6 h-index
8 publications
220 citations
Massachusetts Institute of Technology
Cambridge, United States
6 h-index
12 publications
992 citations
1–8 of 480
40 publications · 2.1K citations
27
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15 publications · 744 citations
14
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17 publications · 1.1K citations
13
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16 publications · 648 citations
12
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BEJ · 12 publications · 2.1K citations
12
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