Concepedia

Fermented Vegetable Products

Fermented Vegetable Products is a value-added vegetable product characterized by the intentional biochemical transformation of raw vegetables through controlled microbial fermentation, distinguishing it from other preserved or processed vegetable products by its reliance on live microorganisms to enhance nutritional, sensory, and functional properties.

764

Publications

33.6K

Citations

3K

Authors

780

Institutions

Publications per year

2017–2026

270

Parents

Publications

764

Purification of a radical scavenging peptide from fermented mussel sauce and its antioxidant properties

Niranjan Rajapakse, Eresha Mendis, Won‐Kyo Jung et al. · Food Research International · 2004 · 640 citations

, , +15

<i>Aspergillus oryzae</i> GB-107 Fermentation Improves Nutritional Quality of Food Soybeans and Feed Soybean Meals

Kee‐Jong Hong, Chanho Lee, Sung Woo Kim · Journal of Medicinal Food · 2004 · 477 citations

, , +17

Reduction in antinutritional and toxic components in plant foods by fermentation

N. Rukma Reddy, M Pierson · Food Research International · 1994 · 309 citations

, , +14

An overview of fermentation in the food industry - looking back from a new perspective

Shahida Anusha Siddiqui, Zeki Erol, Jerina Rugji et al. · Bioresources and Bioprocessing · 2023 · 271 citations · Full text

, , +17

Antioxidant and antihypertensive properties of liquid and solid state fermented lentils

María Inés Torino, Rocío I. Limón, Cristina Martı́nez-Villaluenga et al. · Food Chemistry · 2012 · 234 citations · Full text

, , +14

1–5 of 764

Authors

3K

  1. JP
    Jyoti Prakash Tamang

    Sikkim University, India

    11 publications · 922 citations

    11

    h-index

  2. MB
    Myung‐Woo Byun

    Korea Atomic Energy Research Institute, South Korea

    7 publications · 207 citations

    7

    h-index

  3. SP
    Sunmin Park

    Hoseo University, South Korea

    7 publications · 280 citations

    7

    h-index

  4. DY
    Dae Young Kwon

    Korea Food Research Institute, South Korea

    7 publications · 259 citations

    7

    h-index

  5. SC
    S. C. Achinewhu

    Rivers State University, Nigeria

    6 publications · 186 citations

    6

    h-index

1–5 of 3K

Institutions

780

  1. China Agricultural University

    Beijing, China

    13 h-index

    51 publications

    2.6K citations

  2. Korea Food Research Institute

    Wanju, South Korea

    13 h-index

    29 publications

    1.1K citations

  3. State Key Laboratory of Food Science and Technology

    Wuxi, China

    9 h-index

    37 publications

    2.4K citations

  4. Wageningen University & Research

    Wageningen, The Netherlands

    9 h-index

    25 publications

    2.2K citations

  5. Ministry of Agriculture and Rural Affairs

    Beijing, China

    9 h-index

    37 publications

    1.2K citations

  6. University of Ibadan

    Ibadan, Nigeria

    9 h-index

    16 publications

    465 citations

  7. Chung-Ang University

    Seoul, South Korea

    9 h-index

    23 publications

    1.2K citations

  8. Korea University

    Seoul, South Korea

    9 h-index

    20 publications

    770 citations

1–8 of 780

Venues

  1. Food Chemistry

    47 publications · 3K citations

    33

    h-index

  2. LWT

    43 publications · 2.4K citations

    27

    h-index

  3. Journal of Food Science

    JFS · 26 publications · 1.2K citations

    21

    h-index

  4. International Journal of Food Microbiology

    21 publications · 1.9K citations

    20

    h-index

  5. Food Research International

    18 publications · 1.7K citations

    18

    h-index

1–5