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
Wood, B. J. B. (1997) · Springer eBooks · doi:10.1007/978-1-4613-0309-1 · Cited by 973
Carbohydrate metabolism in lactic acid bacteria
Kandler, O. (1983) · Antonie van Leeuwenhoek · doi:10.1007/bf00399499 · Cited by 901
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Campbell‐Platt, G. (1980) · Ecology of Food and Nutrition · doi:10.1080/03670244.1980.9990590 · Cited by 163
Self-citation
Food in China: A Cultural and Historical Inquiry
Simoons, F. J. (1990) · Cited by 151
Fermented Foods of the World: A Dictionary and Guide
Campbell‐Platt, G. (1987) · Cited by 133
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A Two-Stage Fermentation of Cassava
COLLARD, P., & LEVI, S. (1959) · Nature · doi:10.1038/183620a0 · Cited by 105
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Wang, H. L., & Hesseltine, C. W. (1970) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf60170a046 · Cited by 93

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Research works printed but not linked: 2

Platt, 1964, Biological ennoblement: Improvement of the nutritive value of foods and dietary regimes by biological agencies, Food Tech., 18, 68
Yokotsuka, 1985, Fermented protein foods in the orient, with emphasis on shoyu and miso in Japan, Vol. 1, 197

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Ivey, K. L., Hodgson, J. M., Kim, S. W., Woodman, R. J., & Prince, R. L. (2016) · Cochrane Database of Systematic Reviews · doi:10.1002/14651858.cd010445.pub2
Functional genomic analysis of sulfur and flavour-related yeast metabolism in wine fermentation with and without fining agents pectin and carrageenan
Lyons, V. G. (2012)
effect of the addItIon of dIfferent spIces on so Me character Ist Ics of B o Za dUr In G stora Ge
Çoşkun, F., & Çakır, E. (2014) · Bulgarian Journal of Agricultural Science

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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