The DOI matches its Crossref record; 18 of the 21 references it cites were found in a registry or an index.
Fermented Foods—A World Perspective
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“Consequently, fermented foods have become a significant part of the diet in many cultures, and, over time, fermentation has been linked to numerous health benefits [39,40,41,42,43,44,45].”
From Microbiota of Cheese Ecosystems: A Perspective on Cheesemaking (2025) · cites this paper as [43]
Citations
Cites
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
Handbook of indigenous fermented foods
Steinkraus, K. H. (1983) · M. Dekker eBooks · Cited by 673
Microbiology of food fermentations
Pederson, C. S. (1979) · Cited by 245
Food in China. A cultural and historical inquiry
Darby, W. J. (1992) · Appetite · doi:10.1016/0195-6663(92)90193-a · Cited by 190
African locust bean (parkia species) and its west african fermented food product, dawadawa
Campbell‐Platt, G. (1980) · Ecology of Food and Nutrition · doi:10.1080/03670244.1980.9990590 · Cited by 163
Self-citationFood 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
Self-citationA Two-Stage Fermentation of Cassava
COLLARD, P., & LEVI, S. (1959) · Nature · doi:10.1038/183620a0 · Cited by 105
Wang, H. L., & Hesseltine, C. W. (1970) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf60170a046 · Cited by 93
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
Cited by
Sorted by citations
Items 301–335 of 335
Dalbari, a Traditional Pulses based fermented food of West Bengal
Sha, S. P., Ghatani, K., & Tamang, J. P. (2013)
Mahecha, H. S., Molina, D. A. R., & Galeano, L. A. C. (2011) · DOAJ (DOAJ: Directory of Open Access Journals)
Novi pravci i izazovi u proizvodnji mlečne kiseline na obnovljivim sirovinama
Đukić-Vuković, A. P., Mojović, L. V., Vukašinović‐Sekulić, M., Rakin, M. B., Pejin, J. D., & Sadu, N. (2011)
Benkeblia, N. (2012) · CRC Press eBooks · doi:10.1201/b11534-4
Jideofor, I. (2016) · Nigerian Journal of Technology · doi:10.4314/njt.v35i3.27
Packaging Concepts for Enhancing Preservation of Fermented Foods
Kailasapathy, K. (2010) · doi:10.1201/ebk1420094954-20
(2009) · CRC Press eBooks · doi:10.1201/9781420093254-b
Whey Valorisation of Probiotic Fermented Milk
Marufah, N. L., Murti, T. W., Nurhanifah, Z., & Devina, M. (2022) · Advances in biological sciences research/Advances in Biological Sciences Research · doi:10.2991/absr.k.220207.040
Estado del arte programas de posgrado en Inocuidad y Procesos Biotecnológicos Alimentarios (IPBA)
Guerrero, B. G., Vásquez-García, A., & Cortes, N. J. (2022) · Revista colombiana de investigaciones agroindustriales · doi:10.23850/24220582.4640
Ivey, K. L., Hodgson, J. M., Dhaliwal, S. S., Woodman, R. J., & Prince, R. L. (2013) · Cochrane Database of Systematic Reviews · doi:10.1002/14651858.cd010445
RetractedCan household-level fermentation technology assure food safety?
Sarkar, P. K. (2007) · NBU Journal of Plant Sciences · doi:10.55734/nbujps.2007.v01i01.005
South American fermented cereal-based products
Gottschalk, L. M. F., de Souza, E. F., Oliveira, A. H., Freitas‐Silva, O., & Soares, A. G. (2023) · Elsevier eBooks · doi:10.1016/b978-0-323-98341-9.00030-x
Tan, L. L. (2023) · DR-NTU (Nanyang Technological University) · doi:10.32657/10356/164624
Nongmaithem, B. D., Ngangbam, A. K., Lenin, L., Biswal, N. N., & SHARMA, D. N. (2023) · Asian Journal of Microbiology Biotechnology and Environmental Sciences · doi:10.53550/ajmbes.2023.v25i02.018
Traditional Fish Fermentation of Meiteis Of Manipur: An Overview
(2024) · Journal of Nutrition Food Science and Technology · doi:10.47485/2834-7854.1037
Ronchetti, F., Springer, L., & Purnhagen, K. P. (2024) · SpringerBriefs in law · doi:10.1007/978-3-031-49692-9_2
Teo, J. J. Y., Ho, E. X. P., Ng, A. H. Q., How, S. H. C., Chng, K. R., Ateş, Y. C., Fau’di, M. T., Aung, K. T., & Nagarajan, N. (2024) · medRxiv · doi:10.1101/2024.07.28.24310840
Fermentation Technology and Food Enzymes
Yallappa, M., Megeri, G. B., Hungund, B. S., & Yaradoddi, J. S. (2024) · Springer eBooks · doi:10.1007/978-981-97-3261-6_13
History of ancient alcoholic beverages of the world
Tamang, J. P. (2024) · Elsevier eBooks · doi:10.1016/b978-0-443-13322-0.00001-0
The Use of Microbial Enzymes in the Food Industries: A Global Perspective
Radadiya, H. N., Patel, R., & Kothari, R. K. (2024) · doi:10.1002/9783527844340.ch10
Coffee Preparations and Roasting
Honda, M. (2025) · Royal Society of Chemistry eBooks · doi:10.1039/9781839166853-00021
Hatvan, Z., Katu, J. K., Pintér, G., Varga, L., & Ásványi, B. (2025) · Acta Agronomica Óváriensis · doi:10.17108/actagrovar.2025.66.1.69
Nuriyasa, I. M., Dewi, G. A. M. K., Cakra, I. G. L. O., & Wibawa, A. A. P. P. (2025) · International journal of life sciences & earth sciences · doi:10.21744/ijle.v8n1.2416
Melezitose degrading microorganisms from fermented bamboo shoots
Behera, P., & Balaji, S. (2025) · AIP conference proceedings · doi:10.1063/5.0262582
Shah, S. U. U., Montoya, C. A., Palmer, J. S., Chua, W.-H., & Kruger, M. C. (2025) · SSRN Electronic Journal · doi:10.2139/ssrn.5598819
ramon, B. R. (2019) · theses.fr (ABES) · doi:10.70675/8d4eb88ez78dez446cz841dz0b084eba4f30
Study of Alfalfa and Flaxseed Gums as Co-structurants in Probiotic Cryogel Scaffolds
Hellebois, T. (2023) · theses.fr (ABES) · doi:10.70675/7fc5548fz9c8fz4f0cza206z7f499edd9246
Exploring Food Security Through the Lens of Vhavenda Indigenous Knowledge
Muvhango, D. (2026) · IGI Global eBooks · doi:10.4018/979-8-2600-2890-2.ch013
Precision Fermentation: Engineering Microbes for Sustainable Food Production
Bamezai, S., Coppens, L., & Ledesma‐Amaro, R. (2026) · Food Science and Nutrition Cases · doi:10.1079/fsncases.2026.0013
Xiang, C., Wang, Z., Joseph, A. A., Greve, S., Nie, R., Giller, K., Wu, J., & Zhang, Y. (2026) · Food Research International · doi:10.1016/j.foodres.2026.120516
PENGARUH METODE PERENDAMAN TERHADAP KUALITAS TEPUNG SORGUM MERAH DAN SORGUM PUTIH
Marningsih (2026) · Jurnal Biogenerasi · doi:10.30605/acs1gp13
Metadata
- 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)
- 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
- 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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