The DOI matches its Crossref record; 20 of the 20 references it cites were found in a registry or an index.
Review of xanthan gum production from unmodified starches by Xanthomonas comprestris sp.
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Citations
Cites
Xanthan gum biosynthesis and application: a biochemical /genetic perspective
Becker, A., Katzen, F., Pühler, A., & Ielpi, L. (1998) · Applied Microbiology and Biotechnology · doi:10.1007/s002530051269 · Cited by 444
Microbial polysaccharides and polysaccharases
Berkeley, R. C. W., Gooday, G. W., & Ellwood, D. C. (1979) · Medical Entomology and Zoology · Cited by 280
Extracellular Microbial Polysaccharides
Sandford, P. A., Laskin, A., & Blank, M. (1978) · Journal of The Electrochemical Society · doi:10.1149/1.2131795 · Cited by 238
Chemically defined media for commercial fermentations
Zhang, J., & Greasham, R. (1999) · Applied Microbiology and Biotechnology · doi:10.1007/s002530051411 · Cited by 224
Weiss, R. M., & Ollis, D. F. (1980) · Biotechnology and Bioengineering · doi:10.1002/bit.260220410 · Cited by 206
Casas, J. A., Santos, V. E., & Garcı́a-Ochoa, F. (2000) · Enzyme and Microbial Technology · doi:10.1016/s0141-0229(99)00160-x · Cited by 206
Oxygen transfer and uptake rates during xanthan gum production
Garcı́a-Ochoa, F., Castro, E. G., & Santos, V. E. (2000) · Enzyme and Microbial Technology · doi:10.1016/s0141-0229(00)00272-6 · Cited by 191
Optimization of xanthan gum production by Xanthomonas campestris grown in molasses
Kalogiannis, S., Iakovidou, G., Liakopoulou-Kyriakides, M., Kyriakidis, D. A., & Skaracis, G. N. (2003) · Process Biochemistry · doi:10.1016/s0032-9592(03)00067-0 · Cited by 184
Fundamentals of Food Biotechnology
Lee, B. H. (2014) · Wiley eBooks · doi:10.1002/9781118384947 · Cited by 118
Construction of lactose-utilizing Xanthomonas campestris and production of xanthan gum from whey
Fu, J. F., & Tseng, Y. (1990) · Applied and Environmental Microbiology · doi:10.1128/aem.56.4.919-923.1990 · Cited by 111
Cited by
Advances in bacterial exopolysaccharides: from production to Biotechnological applications
Freitas, F., Alves, V. D., & Reis, M. A. M. (2011) · Trends in Biotechnology · doi:10.1016/j.tibtech.2011.03.008 · Cited by 804
Microbial Exopolysaccharides: Main Examples of Synthesis, Excretion, Genetics and Extraction
Donot, F., Fontana, A., Baccou, J. C., & Schorr-Galindo, S. (2012) · Carbohydrate Polymers · doi:10.1016/j.carbpol.2011.08.083 · Cited by 605
Production, recovery and applications of xanthan gum by Xanthomonas campestris
Palaniraj, A., & Jayaraman, V. (2011) · Journal of Food Engineering · doi:10.1016/j.jfoodeng.2011.03.035 · Cited by 465
Xanthan gum derivatives: review of synthesis, properties and diverse applications
Patel, J., Maji, B., Moorthy, N. S. H. N., & Maiti, S. (2020) · RSC Advances · doi:10.1039/d0ra04366d · Cited by 336
Recent advances in polysaccharide bio-based flocculants
Salehizadeh, H., Yan, N., & Farnood, R. (2018) · Biotechnology Advances · doi:10.1016/j.biotechadv.2017.10.002 · Cited by 292
Metadata
- Authors
- Rosalam, S., & England, R.
- Venue
- Enzyme and Microbial Technology
- Publisher
- Elsevier BV
- Published
- 2006-06
- Volume
- 39
- Issue
- 2
- Pages
- 197-207
- ISSN
- 0141-0229 (ISSN-L)
- OpenAlex
- W1975771159
- Cited by
- 397
- References
- 20
- FWCI
- 4.28
- Type
- journal article
- Language
- en
- Open access
- closed
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- CoChat. (2026). Citation check: Review of xanthan gum production from unmodified starches by Xanthomonas comprestris sp. https://app.cochat.ai/papers/10.1016/j.enzmictec.2005.10.019
- The paper
- Rosalam, S., & England, R. (2006). Review of xanthan gum production from unmodified starches by Xanthomonas comprestris sp. Enzyme and Microbial Technology. https://doi.org/10.1016/j.enzmictec.2005.10.019
Data sources
Bibliographic data: Semantic Scholar, OpenAlex, Crossref.
Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.
