Concepedia

Fermentation Of Spices

Fermentation of Spices is a biochemical processing method in which microorganisms or endogenous enzymes induce controlled metabolic transformations in spice raw materials to enhance flavor, aroma, and preservation properties.

81

Publications

4.1K

Citations

343

Authors

114

Institutions

Publications per year

2017–2026

24

Parents

Publications

81

Changes in antioxidant phytochemicals and volatile composition of Camellia sinensis by oxidation during tea fermentation

Youngmok Kim, Kevin Goodner, Jong-Dae Park et al. · Food Chemistry · 2011 · 261 citations

, , +17

ANTIMICROBIAL ACTIVITY OF SPICES <sup>1</sup>

Erdogan Ceylan, Daniel Y.C. Fung · Journal of Rapid Methods & Automation in Microbiology · 2004 · 254 citations

, , +14

Changes in yogurt fermentation characteristics, and antioxidant potential and in vitro inhibition of angiotensin-1 converting enzyme upon the inclusion of peppermint, dill and basil

Shabboo Amirdivani, Ahmad Salihin Baba · LWT · 2011 · 211 citations · Full text

, , +8

Tempe: A traditional fermented food of Indonesia and its health benefits

Andreas Romulo, Reggie Surya · International Journal of Gastronomy and Food Science · 2021 · 153 citations

, , +14

Effect of coconut oil and garlic powder on in vitro fermentation using gas production technique

P. Kongmun, Metha Wanapat, P. Pakdee et al. · Livestock Science · 2009 · 146 citations

, , +15

1–5 of 81

Authors

343

  1. LL
    Laura L. Zaika

    Eastern Regional Research Center, United States

    4 publications · 153 citations

    4

    h-index

  2. JC
    John C Kissinger

    Eastern Regional Research Center, United States

    3 publications · 105 citations

    3

    h-index

  3. HJ
    Hyoung Jae Lee

    Chonnam National University, South Korea

    2 publications · 29 citations

    2

    h-index

  4. HK
    Hirotaka Kurushima

    Japan Fisheries Research and Education Agency, Japan

    2 publications · 91 citations

    2

    h-index

  5. HP
    Ho‐Young Park

    Korea Food Research Institute, South Korea

    2 publications · 44 citations

    2

    h-index

1–5 of 343

Institutions

114

  1. Eastern Regional Research Center

    Wyndmoor, United States

    4 h-index

    10 publications

    402 citations

  2. Beijing Technology and Business University

    Beijing, China

    3 h-index

    11 publications

    292 citations

  3. Jiangnan University

    Wuxi, China

    2 h-index

    10 publications

    390 citations

  4. Korea Food Research Institute

    Wanju, South Korea

    2 h-index

    6 publications

    132 citations

  5. Huazhong Agricultural University

    Wuhan, China

    2 h-index

    11 publications

    378 citations

  6. Japan Fisheries Research and Education Agency

    Yokohama, Japan

    2 h-index

    13 publications

    614 citations

  7. Kyungpook National University

    Daegu, South Korea

    2 h-index

    3 publications

    86 citations

  8. Tohoku University

    Sendai, Japan

    2 h-index

    6 publications

    438 citations

1–8 of 114

Venues

  1. Food Research International

    8 publications · 348 citations

    8

    h-index

  2. Food Chemistry

    6 publications · 524 citations

    6

    h-index

  3. Journal of Food Science

    JFS · 4 publications · 180 citations

    4

    h-index

  4. Food Science and Biotechnology

    4 publications · 96 citations

    4

    h-index

  5. Journal of Bioscience and Bioengineering

    5 publications · 134 citations

    4

    h-index

1–5