Concepedia

Food Fermentation

Food Fermentation is a microbial bioconversion process in which selected microorganisms and their enzymes are deliberately cultivated under controlled conditions to transform the constituents of raw food materials, thereby producing preserved products with modified physicochemical, sensory, safety, and nutritional attributes.

21.1K

Publications

939.5K

Citations

56.8K

Authors

6.2K

Institutions

Publications per year

2017–2026

8.3K

Parents

Children

Publications

21.1K

Lactic acid bacteria as functional starter cultures for the food fermentation industry

Frédéric Leroy, Luc De Vuyst · Trends in Food Science & Technology · 2003 · 1.8K citations

, , +16

A Selected Core Microbiome Drives the Early Stages of Three Popular Italian Cheese Manufactures

Francesca De Filippis, Antonietta La Storia, Giuseppina Stellato et al. · PLoS ONE · 2014 · 1.4K citations · Full text

, , +16

γ-Aminobutyric acid production by culturable bacteria from the human intestine

Eva Barrett, R. Paul Ross, Paul W. O’Toole et al. · Journal of Applied Microbiology · 2012 · 1.1K citations

, , +16

Cereal-based fermented foods and beverages

Ana Blandino, M.E. Al-Aseeri, Severino S. Pandiella et al. · Food Research International · 2003 · 1K citations

, , +10

Postbiotics: An evolving term within the functional foods field

José E. Aguilar-Toalá, Rebeca García‐Varela, Verónica Mata‐Haro et al. · Trends in Food Science & Technology · 2018 · 1K citations

, , +11

1–5 of 21.1K

Authors

56.8K

  1. LD
    Luc De Vuyst

    Vrije Universiteit Brussel, Belgium

    94 publications · 9.4K citations

    55

    h-index

  2. RF
    Rosane Freitas Schwan

    Universidade Federal de Lavras, Brazil

    94 publications · 7K citations

    53

    h-index

  3. MG
    Marco Gobbetti

    University of Bari Aldo Moro, Italy

    74 publications · 7.2K citations

    48

    h-index

  4. CG
    Carlo Giuseppe Rizzello

    University of Bari Aldo Moro, Italy

    65 publications · 5.7K citations

    45

    h-index

  5. AP
    Ashok Pandey

    National Institute for Interdisciplinary Science and Technology, India

    61 publications · 7K citations

    43

    h-index

1–5 of 56.8K

Institutions

6.2K

  1. Jiangnan University

    Wuxi, China

    72 h-index

    1.9K publications

    87.7K citations

  2. State Key Laboratory of Food Science and Technology

    Wuxi, China

    68 h-index

    1.4K publications

    73.5K citations

  3. Wageningen University & Research

    Wageningen, The Netherlands

    63 h-index

    519 publications

    37.3K citations

  4. China Agricultural University

    Beijing, China

    60 h-index

    846 publications

    41.8K citations

  5. Vrije Universiteit Brussel

    Brussels, Belgium

    56 h-index

    344 publications

    30.9K citations

  6. Universidade Federal de Lavras

    Lavras, Brazil

    54 h-index

    428 publications

    30.2K citations

  7. University of Reading

    Reading, United Kingdom

    53 h-index

    276 publications

    26.6K citations

  8. Nanjing Agricultural University

    Nanjing, China

    51 h-index

    777 publications

    41.2K citations

1–8 of 6.2K

Venues

  1. Bioresource Technology

    558 publications · 40.3K citations

    106

    h-index

  2. International Journal of Food Microbiology

    464 publications · 34.5K citations

    104

    h-index

  3. Food Chemistry

    570 publications · 37.4K citations

    103

    h-index

  4. Applied and Environmental Microbiology

    AEM · 302 publications · 27.5K citations

    95

    h-index

  5. LWT

    706 publications · 33K citations

    83

    h-index

1–5