Regulation of the nitrite, biogenic amine and flavor quality of Cantonese pickle by selected lactic acid bacteria

The problem of biogenic amines in fermented foods and the use of potential biogenic amine-degrading microorganisms as a solution

Miguel A. Álvarez, M. Victoria Moreno‐Arribas · Trends in Food Science & Technology · 2014 · 369 citations · Full text

Engineering, Food Fermentation, Biotechnology +8

Fermented foods and food safety

M.J.R. Nout · Food Research International · 1994 · 312 citations · Full text

Nutrition, Food Fermentation, Food Control +8

Changes in flavour and microbial diversity during natural fermentation of suan-cai, a traditional food made in Northeast China

Rina Wu, Yu MeiLing, Xiaoyu Liu et al. · International Journal of Food Microbiology · 2015 · 193 citations

Food Fermentation, Northeast China, Medicine +10

Effect of inoculating lactic acid bacteria starter cultures on the nitrite concentration of fermenting Chinese paocai

Yan PingMei, Wentong Xue, Sze-Sze Tan et al. · Food Control · 2007 · 182 citations

Chinese Paocai, Food Fermentation, Lactic Acid Bacteria +7

Changes in volatile and non-volatile compounds of model kimchi through fermentation by lactic acid bacteria

Yun‐Jeong Choi, Sojin Yong, Min Jung Lee · LWT · 2019 · 138 citations

Food Fermentation, Lactic Acid Bacteria, Microbial Ecology +7