Cited by 335Probiotics and Fermented FoodsFood Nutrient Composition and Product DevelopmentFood Quality and Safety Studies

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Fermented Foods—A World Perspective

Campbell-Platt, Geoffrey·1994·Food Research International

DOI 10.1016/0963-9969(94)90093-0

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Microbiology of Fermented Foods
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Platt, 1964, Biological ennoblement: Improvement of the nutritive value of foods and dietary regimes by biological agencies, Food Tech., 18, 68
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Authors: Campbell-Platt, G.
Venue: Food Research International
Publisher: Elsevier BV
Published: 1994-01
Volume: 27
Issue: 3
Pages: 253-257
ISSN: 0963-9969 (ISSN-L)
DOI: 10.1016/0963-9969(94)90093-0
OpenAlex: W2035551334
Cited by: 335
References: 21
Citations by year: 2026: 7 · 2025: 18 · 2024: 28 · 2023: 22 · 2022: 18 · 2021: 17 · 2020: 19 · 2019: 17 · 2018: 6 · 2017: 14 · 2016: 11 · 2015: 23 · 2014: 20 · 2013: 13 · 2012: 23
FWCI: 3.25
Type: journal article
Language: en
Open access: closed
Licence: www.elsevier.com/tdm/userlicense/1.0/ (tdm)
Locations: Food Research International (publishedVersion)
Topics: Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
Life Sciences › Agricultural and Biological Sciences › Food Science › Food Nutrient Composition and Product Development
Life Sciences › Agricultural and Biological Sciences › Food Science › Food Quality and Safety Studies
Keywords: fermented foods, food fermentation, starter cultures, lactic acid bacteria, yeast, molds, Aspergillus, Penicillium, Mucorales, Saccharomyces, dairy products, beverages, cereal products

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