Concepedia

Pickle Fermentation

Pickle Fermentation is a type of vegetable fermentation process in which cucumbers are preserved and transformed through lactic acid fermentation mediated by lactic acid bacteria under controlled anaerobic conditions.

150

Publications

6.1K

Citations

633

Authors

190

Institutions

Publications per year

2017–2026

79

Parents

Publications

150

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

Effect of temperature and salt concentration on Kimchi fermentation

Tae-Ick Mheen, Tai-Wan Kwon · Korean Journal of Food Science and Technology · 1984 · 204 citations

, , +17

Dynamic analysis of flavor properties and microbial communities in Chinese pickled chili pepper (Capsicum frutescens L.): A typical industrial-scale natural fermentation process

Zi Ye, Zhixun Shang, Shiyao Zhang et al. · Food Research International · 2022 · 145 citations

, , +17

Dynamics of microbial communities, flavor, and physicochemical properties of pickled chayote during an industrial-scale natural fermentation: Correlation between microorganisms and metabolites

Food Chemistry · 2022 · 143 citations

, , +17

Production Potency of Folate, Vitamin B<sub>12</sub>, and Thiamine by Lactic Acid Bacteria Isolated from Japanese Pickles

Misako MASUDA, Mariko Ide, Haruka Utsumi et al. · Bioscience Biotechnology and Biochemistry · 2012 · 130 citations

, , +15

1–5 of 150

Authors

633

  1. YR
    Yu Rao

    Xihua University, China

    8 publications · 342 citations

    8

    h-index

  2. CT
    Chun Tao Gu

    Northeast Agricultural University, China

    7 publications · 200 citations

    7

    h-index

  3. RW
    R. W. Buescher

    University of Arkansas at Fayetteville, United States

    6 publications · 138 citations

    6

    h-index

  4. WX
    Wenliang Xiang

    Xihua University, China

    5 publications · 254 citations

    5

    h-index

  5. LL
    Lei Liu

    Nanjing University, China

    5 publications · 197 citations

    5

    h-index

1–5 of 633

Institutions

190

  1. Xihua University

    Chengdu, China

    9 h-index

    68 publications

    2.9K citations

  2. University of Arkansas at Fayetteville

    Fayetteville, United States

    8 h-index

    19 publications

    401 citations

  3. Northeast Agricultural University

    Harbin, China

    7 h-index

    21 publications

    659 citations

  4. North Carolina State University

    Raleigh, United States

    6 h-index

    18 publications

    859 citations

  5. China Agricultural University

    Beijing, China

    5 h-index

    16 publications

    963 citations

  6. Southwest University

    Chongqing, China

    5 h-index

    15 publications

    807 citations

  7. Jiangnan University

    Wuxi, China

    5 h-index

    12 publications

    604 citations

  8. Shanghai Jiao Tong University

    Shanghai, China

    5 h-index

    20 publications

    709 citations

1–8 of 190

Venues

  1. Journal of Food Science

    JFS · 13 publications · 357 citations

    12

    h-index

  2. 10

    h-index

  3. LWT

    8 publications · 439 citations

    8

    h-index

  4. Food Chemistry

    7 publications · 471 citations

    7

    h-index

  5. Journal of Food Science and Technology

    4 publications · 178 citations

    4

    h-index

1–5