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

Authors

1.5K

  1. GM
    G.A. Montague

    Newcastle University, United Kingdom

    7 publications · 217 citations

    7

    h-index

  2. BD
    B. Dahhou

    Laboratoire d'Analyse et d'Architecture des Systèmes, France

    7 publications · 104 citations

    7

    h-index

  3. AC
    Alan C. Ward

    Newcastle University, United Kingdom

    5 publications · 179 citations

    5

    h-index

  4. DD
    Denis Dochain

    UCLouvain, Belgium

    5 publications · 102 citations

    5

    h-index

  5. MA
    M. Aynsley

    Newcastle University, United Kingdom

    5 publications · 144 citations

    5

    h-index

1–5 of 1.5K

Venues

  1. Biotechnology and Bioengineering

    40 publications · 2.1K citations

    27

    h-index

  2. Bioresource Technology

    15 publications · 744 citations

    14

    h-index

  3. Process Biochemistry

    17 publications · 1.1K citations

    13

    h-index

  4. Applied Microbiology and Biotechnology

    16 publications · 648 citations

    12

    h-index

  5. Biochemical Engineering Journal

    BEJ · 12 publications · 2.1K citations

    12

    h-index

1–5