Concepedia

Fermented Vegetables

Fermented Vegetables is a category of food products comprising raw vegetables that undergo lactic acid fermentation by indigenous or inoculated microorganisms, distinguishing it from other vegetable-based foods through the controlled microbial conversion of carbohydrates into organic acids, ethanol, and other metabolites that enhance preservation, safety, and nutritional properties.

714

Publications

29.8K

Citations

3K

Authors

867

Institutions

Publications per year

2017–2026

263

Parents

Publications

714

Reduction in antinutritional and toxic components in plant foods by fermentation

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

, , +14

Using ‘the body’ as an ‘instrument of research’: kimch’i and pavlova

Robyn Longhurst, Elsie Ho, Lynda Johnston · Area · 2008 · 290 citations

, , +13

Classification of fermented foods: worldwide review of household fermentation techniques

K. H. Steinkraus · Food Control · 1997 · 287 citations · Full text

, , +17

Traditionally fermented pickles: How the microbial diversity associated with their nutritional and health benefits?

Sudhanshu S. Behera, Aly El Sheikha, Riadh Hammami et al. · Journal of Functional Foods · 2020 · 273 citations · Full text

, , +17

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

1–5 of 714

Authors

3K

  1. HP
    H. P. Fleming

    North Carolina State University, United States

    14 publications · 594 citations

    13

    h-index

  2. RF
    Roger F. McFeeters

    North Carolina State University, United States

    12 publications · 559 citations

    11

    h-index

  3. AG
    António Garrido

    Instituto de la Grasa, Spain

    10 publications · 338 citations

    10

    h-index

  4. JP
    Jyoti Prakash Tamang

    Sikkim University, India

    8 publications · 738 citations

    8

    h-index

  5. FN
    Francisco Noé Arroyo‐López

    Instituto de la Grasa, Spain

    7 publications · 295 citations

    7

    h-index

1–5 of 3K

Institutions

867

  1. North Carolina State University

    Raleigh, United States

    24 h-index

    77 publications

    3.2K citations

  2. Instituto de la Grasa

    Seville, Spain

    18 h-index

    79 publications

    2.5K citations

  3. Agricultural Research Service

    Washington, United States

    15 h-index

    35 publications

    1.3K citations

  4. World Institute of Kimchi

    Gwangju, South Korea

    14 h-index

    77 publications

    3.3K citations

  5. Korea Food Research Institute

    Wanju, South Korea

    10 h-index

    21 publications

    1K citations

  6. Consejo Superior de Investigaciones Científicas

    Madrid, Spain

    9 h-index

    30 publications

    919 citations

  7. Korea University

    Seoul, South Korea

    8 h-index

    24 publications

    856 citations

  8. Consejo Nacional de Investigaciones Científicas y Técnicas

    Buenos Aires, Argentina

    8 h-index

    24 publications

    970 citations

1–8 of 867

Venues

  1. Journal of Food Science

    JFS · 39 publications · 1.6K citations

    25

    h-index

  2. LWT

    30 publications · 1.5K citations

    24

    h-index

  3. International Journal of Food Microbiology

    25 publications · 1.9K citations

    23

    h-index

  4. Journal of Agricultural and Food Chemistry

    23 publications · 1.5K citations

    19

    h-index

  5. Food Chemistry

    20 publications · 1.3K citations

    19

    h-index

1–5