Concepedia

Fermented Flavor Development

Fermented Flavor Development is a biochemical process within the domain of food science that involves the microbial-mediated transformation of substrates into aromatic and taste-active compounds, distinguishing it from other enzymatic pathways by its reliance on living microorganisms to catalyze flavor formation.

70

Publications

3.6K

Citations

389

Authors

102

Institutions

Publications per year

2017–2026

51

Parents

Publications

70

Flavour formation from amino acids by lactic acid bacteria: predictions from genome sequence analysis

Richard van Kranenburg, Michiel Kleerebezem, Johan van Hylckama Vlieg et al. · International Dairy Journal · 2002 · 215 citations

, , +16

Effect of Pichia on shaping the fermentation microbial community of sauce-flavor Baijiu

Hongxia Zhang, Li Wang, Yuwei Tan et al. · International Journal of Food Microbiology · 2020 · 203 citations

, , +14

Chemical analysis and flavor properties of blended orange, carrot, apple and Chinese jujube juice fermented by selenium-enriched probiotics

Xinxing Xu, Yejun Bao, Bingbing Wu et al. · Food Chemistry · 2019 · 149 citations

, , +17

Fermentation Microorganisms and Flavor Changes in Fermented Foods

Roger F. McFeeters · Journal of Food Science · 2004 · 144 citations

, , +17

Chemical and sensory changes associated Yu-lu fermentation process – A traditional Chinese fish sauce

Jing Jiang, Qinghui Zeng, Zhiwei Zhu et al. · Food Chemistry · 2007 · 131 citations

, , +16

1–5 of 70

Authors

389

  1. SX
    Shijin Xiong

    State Key Laboratory of Food Science and Technology, China

    4 publications · 137 citations

    4

    h-index

  2. TX
    Tao Xiong

    Nanchang University, China

    3 publications · 70 citations

    3

    h-index

  3. YL
    Yaping Liu

    Chinese Academy of Sciences, China

    3 publications · 121 citations

    3

    h-index

  4. GC
    Guiguang Cheng

    Kunming University of Science and Technology, China

    2 publications · 96 citations

    2

    h-index

  5. MZ
    Min Zhang

    Jiangnan University, China

    2 publications · 90 citations

    2

    h-index

1–5 of 389

Institutions

102

  1. Jiangnan University

    Wuxi, China

    15 h-index

    69 publications

    3.6K citations

  2. State Key Laboratory of Food Science and Technology

    Wuxi, China

    14 h-index

    62 publications

    2.1K citations

  3. Kunming University of Science and Technology

    Kunming, China

    4 h-index

    28 publications

    1.5K citations

  4. Nanchang University

    Nanchang, China

    4 h-index

    13 publications

    337 citations

  5. South China University of Technology

    Guangzhou, China

    4 h-index

    19 publications

    1.3K citations

  6. China Agricultural University

    Beijing, China

    3 h-index

    8 publications

    1K citations

  7. Xihua University

    Chengdu, China

    3 h-index

    16 publications

    662 citations

  8. Beijing Technology and Business University

    Beijing, China

    3 h-index

    15 publications

    849 citations

1–8 of 102

Venues

  1. Food Bioscience

    15 publications · 444 citations

    15

    h-index

  2. Food Research International

    10 publications · 636 citations

    10

    h-index

  3. Food Chemistry

    9 publications · 615 citations

    8

    h-index

  4. International Journal of Food Microbiology

    5 publications · 409 citations

    5

    h-index

  5. Frontiers in Microbiology

    3 publications · 185 citations

    3

    h-index

1–5