Concepedia

Post-fermentation Microbial Stability

Post-Fermentation Microbial Stability is a microbiological stability assessment framework that specifically evaluates the resistance of fermented products to microbial spoilage and pathogenic contamination during post-fermentation storage and distribution, distinguishing it from broader stability analyses by focusing exclusively on microbial dynamics after the fermentation phase.

75

Publications

2.9K

Citations

320

Authors

94

Institutions

Publications per year

2017–2026

26

Parents

Publications

75

Survival of bifidobacteria in yogurt and simulated gastric juice following immobilization in gellan–xanthan beads

Wenrong Sun, Mansel W. Griffiths · International Journal of Food Microbiology · 2000 · 276 citations

, , +14

Effect of sourdough fermentation on stabilisation, and chemical and nutritional characteristics of wheat germ

Carlo Giuseppe Rizzello, Luana Nionelli, Rossana Coda et al. · Food Chemistry · 2009 · 258 citations

, , +16

Physicochemical, flavor and microbial dynamic changes during low-salt doubanjiang (broad bean paste) fermentation

Yue Yang, Chengtuo Niu, Wanxiang Shan et al. · Food Chemistry · 2021 · 115 citations

, , +16

Microbiological and chemical properties of Tarhana during fermentation and storage as wet—sensorial properties of Tarhana soup

Mustafa Erbaş, Muharrem Certel, Mustafa Kemal Uslu · LWT · 2004 · 99 citations

, , +14

Quality and microbial flora changes of radish paocai during multiple fermentation rounds

Anjun Chen, Wei Luo, Yi‐tao Peng et al. · Food Control · 2019 · 91 citations

, , +16

1–5 of 75

Authors

320

  1. RF
    Roger F. McFeeters

    North Carolina State University, United States

    2 publications · 103 citations

    2

    h-index

  2. ED
    Ehsan Divan Khosroshahi

    University of Tehran, Iran

    2 publications · 34 citations

    2

    h-index

  3. AA
    Ali Aghakhani

    Sharif University of Technology, Iran

    2 publications · 34 citations

    2

    h-index

  4. GG
    Graham G. Stewart

    Heriot-Watt University, United Kingdom

    2 publications · 64 citations

    2

    h-index

  5. SH
    Seyed Hadi Razavi

    University of Tehran, Iran

    2 publications · 34 citations

    2

    h-index

1–5 of 320

Institutions

94

  1. Jiangnan University

    Wuxi, China

    5 h-index

    16 publications

    1K citations

  2. Swedish University of Agricultural Sciences

    Uppsala, Sweden

    3 h-index

    11 publications

    582 citations

  3. University of Bologna

    Bologna, Italy

    2 h-index

    6 publications

    226 citations

  4. Heriot-Watt University

    Edinburgh, United Kingdom

    2 h-index

    5 publications

    150 citations

  5. State Key Laboratory of Food Science and Technology

    Wuxi, China

    2 h-index

    11 publications

    361 citations

  6. KU Leuven

    Leuven, Belgium

    2 h-index

    12 publications

    426 citations

  7. National Research Institute of Brewing

    Tokyo, Japan

    2 h-index

    4 publications

    70 citations

  8. University of Tehran

    Tehran, Iran

    2 h-index

    8 publications

    136 citations

1–8 of 94

Venues

  1. LWT

    8 publications · 331 citations

    8

    h-index

  2. Journal of the Institute of Brewing

    7 publications · 123 citations

    7

    h-index

  3. Food Chemistry

    6 publications · 531 citations

    6

    h-index

  4. Journal of Food Science

    JFS · 4 publications · 149 citations

    4

    h-index

  5. Food Research International

    3 publications · 82 citations

    3

    h-index

1–5