Concepedia

Fruit Fermentation

Fruit Fermentation is a microbial-driven biochemical process within fruit processing that converts the fermentable carbohydrates of fresh fruits or fruit-based substrates into ethanol, organic acids, and other metabolites through the activity of indigenous or inoculated microorganisms, thereby transforming their physicochemical, sensory, and functional properties.

1.6K

Publications

73.3K

Citations

6.2K

Authors

1.4K

Institutions

Publications per year

2017–2026

720

Parents

Children

Publications

1.6K

Agro-industrial potential of exotic fruit byproducts as a source of food additives

J. Fernando Ayala‐Zavala, Violeta Vega-Vega, Cindy Rosas-Domínguez et al. · Food Research International · 2011 · 611 citations

, , +15

By-products from different citrus processes as a source of customized functional fibres

Francisco R. Marín, Cristina Soler‐Rivas, O. Benavente-García et al. · Food Chemistry · 2005 · 502 citations

, , +14

Antioxidant and eicosanoid enzyme inhibition properties of pomegranate seed oil and fermented juice flavonoids

Shay Schubert, Ephraim Philip Lansky, Ishak Neéman · Journal of Ethnopharmacology · 1999 · 445 citations

, , +15

Yeast, not fruit volatiles mediate <scp><i>D</i></scp><i>rosophila melanogaster</i> attraction, oviposition and development

Paul G. Becher, Gerhard Flick, Elżbieta Rozpędowska et al. · Functional Ecology · 2012 · 435 citations · Full text

, , +15

Valorization of date palm (Phoenix dactylifera) fruit processing by-products and wastes using bioprocess technology – Review

M. Chandrasekaran, Ali H. Bahkali · Saudi Journal of Biological Sciences · 2013 · 355 citations · Full text

, , +17

1–5 of 1.6K

Authors

6.2K

  1. BE
    Blanca Escudero‐López

    Universidad Pablo de Olavide, Spain

    12 publications · 449 citations

    12

    h-index

  2. RF
    Rosane Freitas Schwan

    Universidade Federal de Lavras, Brazil

    12 publications · 792 citations

    12

    h-index

  3. AG
    António Garrido

    Instituto de la Grasa, Spain

    12 publications · 519 citations

    12

    h-index

  4. BM
    B. M. Chauhan

    Chaudhary Charan Singh Haryana Agricultural University, India

    12 publications · 437 citations

    12

    h-index

  5. MF
    María‐Soledad Fernández‐Pachón

    Universidad Pablo de Olavide, Spain

    12 publications · 449 citations

    12

    h-index

1–5 of 6.2K

Institutions

1.4K

  1. Cornell University

    Ithaca, United States

    22 h-index

    60 publications

    3K citations

  2. Instituto de la Grasa

    Seville, Spain

    20 h-index

    106 publications

    3.7K citations

  3. Northwest A&F University

    Yangling, China

    20 h-index

    116 publications

    6.5K citations

  4. University of California, Davis

    Davis, United States

    16 h-index

    49 publications

    3.8K citations

  5. Zhejiang University

    Hangzhou, China

    15 h-index

    52 publications

    2K citations

  6. South China University of Technology

    Guangzhou, China

    15 h-index

    51 publications

    2.7K citations

  7. State Key Laboratory of Food Science and Technology

    Wuxi, China

    15 h-index

    81 publications

    3.6K citations

  8. Consejo Nacional de Investigaciones Científicas y Técnicas

    Buenos Aires, Argentina

    14 h-index

    45 publications

    2K citations

1–8 of 1.4K

Venues

  1. Food Chemistry

    93 publications · 6.6K citations

    48

    h-index

  2. LWT

    85 publications · 3.8K citations

    38

    h-index

  3. Journal of Agricultural and Food Chemistry

    41 publications · 2.4K citations

    30

    h-index

  4. Food Research International

    30 publications · 2.5K citations

    26

    h-index

  5. Journal of Food Science

    JFS · 37 publications · 1.3K citations

    23

    h-index

1–5