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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In the citing paper
“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
Indonesian Tapé Ketan Fermentation
Cronk, T. C., Steinkraus, K. H., Hackler, L., & MATTICK, L. R. (1977) · Applied and Environmental Microbiology · doi:10.1128/aem.33.5.1067-1073.1977 · Cited by 89
Oberman, H., & Libudzisz, Z. (1998) · Springer eBooks · doi:10.1007/978-1-4613-0309-1_11 · Cited by 74
Fermented foods of the world: A dictionary and guide
Stanton, W. R. (1988) · Biological Wastes · doi:10.1016/0269-7483(88)90119-x · Cited by 62
Molecular Taxonomy of the Fungi
Kurtzman, C. P. (1985) · Elsevier eBooks · doi:10.1016/b978-0-12-088640-1.50008-2 · Cited by 46
Fungi in the production of foods and food ingredients
Campbell‐Platt, G., & Cook, P. E. (1989) · Journal of Applied Bacteriology · doi:10.1111/j.1365-2672.1989.tb03776.x · Cited by 37
Self-citationConidium Germination Rate in Wild and Domesticated Yellow-Green Aspergilli
Wicklow, D. T. (1984) · Applied and Environmental Microbiology · doi:10.1128/aem.47.2.299-300.1984 · Cited by 24
MYCOLOGY IN CHINA WITH EMPHASIS ON REVIEW OF THE ANCIENT LITERATURE
Yun-Chang, W. (1985) · Mycosystema · Cited by 6
Control of novel, including genetically engineered, foods in the United Kingdom
Moseley, P. B. E. B. (1991) · Food Control · doi:10.1016/0956-7135(91)90187-2 · Cited by 2
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
Cereal-based fermented foods and beverages
Blandino, A., Al-Aseeri, M. E., Pandiella, S. S., Cantero, D., & Webb, C. (2003) · Food Research International · doi:10.1016/s0963-9969(03)00009-7 · Cited by 1,038
Marco, M. L., Sanders, M. E., Gänzle, M., Arrieta, M. C., Cotter, P. D., De Vuyst, L., Hill, C., Holzapfel, W., Lebeer, S., Merenstein, D., et al. (2021) · Nature Reviews Gastroenterology & Hepatology · doi:10.1038/s41575-020-00390-5 · Cited by 937
Review: Diversity of Microorganisms in Global Fermented Foods and Beverages
Tamang, J. P., Watanabe, K., & Holzapfel, W. H. (2016) · Frontiers in Microbiology · doi:10.3389/fmicb.2016.00377 · Cited by 824
Probiotic Spectra of Lactic Acid Bacteria (LAB)
Naidu, A. S., Bidlack, W. R., & Clemens, R. (1999) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408699991279187 · Cited by 690
Fate, activity, and impact of ingested bacteria within the human gut microbiota
Derrien, M., & van Hylckama Vlieg, J. E. T. (2015) · Trends in Microbiology · doi:10.1016/j.tim.2015.03.002 · Cited by 605
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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Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.
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