The DOI matches its Crossref record; 134 of the 138 references it cites were found in a registry or an index.
Lactic acid bacteria as functional starter cultures for the food fermentation industry
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In the citing paper
“Therefore, LAB can be used as a bioprotective culture to increase microbiological safety, extend shelf life, improve texture, and contribute to a pleasant sensory profile of the final product [42,43,47].”
From Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions (2022) · cites this paper as [42]
In the citing paper
“LAB cause the rapid acidification of fermented milk via the production of organic acids, mainly lactic acid [42,43].”
From Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions (2022) · cites this paper as [42]
In the citing paper
“In addition to their capacity to produce lactic acid, LAB contribute to other product characteristics, such as flavor, texture, and nutritional value, as a consequence of their metabolic properties [3,42,43,44,45].”
From Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions (2022) · cites this paper as [42]
Citations
Cites
Bacteriocins: safe, natural antimicrobials for food preservation.
Cleveland, J., Montville, T. J., Nes, I. F., & Chikindas, M. L. (2001) · International Journal of Food Microbiology · doi:10.1016/s0168-1605(01)00560-8 · Cited by 1,835
Food fermentations: Role of microorganisms in food production and preservation
Caplice, E. (1999) · International Journal of Food Microbiology · doi:10.1016/s0168-1605(99)00082-3 · Cited by 1,052
Microbiology of Fermented Foods
Wood, B. J. B. (1997) · Springer eBooks · doi:10.1007/978-1-4613-0309-1 · Cited by 973
Heteropolysaccharides from lactic acid bacteria
Vuyst, L. D., & Degeest, B. (1999) · FEMS Microbiology Reviews · doi:10.1111/j.1574-6976.1999.tb00395.x · Cited by 840
Recent advances in cheese microbiology
Beresford, T. P., Fitzsimons, N. A., Brennan, N. L., & Cogan, T. M. (2001) · International Dairy Journal · doi:10.1016/s0958-6946(01)00056-5 · Cited by 823
Cheese flavour formation by amino acid catabolism
Yvon, M., & Rijnen, L. (2001) · International Dairy Journal · doi:10.1016/s0958-6946(01)00049-8 · Cited by 736
Natural Food Antimicrobial Systems
(2000) · CRC Press eBooks · doi:10.1201/9781420039368 · Cited by 696
Appropriate starter culture technologies for small-scale fermentation in developing countries
Holzapfel, W. H. (2002) · International Journal of Food Microbiology · doi:10.1016/s0168-1605(01)00707-3 · Cited by 694
The Genera of Lactic Acid Bacteria
(1995) · doi:10.1007/978-1-4615-5817-0 · Cited by 685
Wang, X., & Gibson, G. R. (1993) · Journal of Applied Bacteriology · doi:10.1111/j.1365-2672.1993.tb02790.x · Cited by 659
Research works printed but not linked: 3
- De Vuyst, 2001, First international symposium on exopolysaccharides from lactic acid bacteria: from fundamentals to applications, International Dairy Journal, 11, 659, 10.1016/S0958-6946(01)00114-5 · DOI · Paper page
- Mollet, 1996, New technologies in fermented milk, Cerevisia, 21, 63
- Weerkamp, 1996, Properties of mesophilic lactic acid bacteria from raw milk and naturally fermented raw milk products, Netherlands Milk and Dairy Journal, 50, 319
Cited by
Sorted by citations
Items 1,001–1,001 of 1,001
Díaz-Muñoz, C., Verce, M., De Vuyst, L., & Weckx, S. (2022) · iScience · doi:10.1016/j.isci.2022.105309 · Cited by 10
Metadata
- Authors
- Leroy, F., & De Vuyst, L.
- Affiliations
- Vrije Universiteit Brussel (BE)
- ORCID
- Leroy, Frédéric
- Venue
- Trends in Food Science & Technology
- Publisher
- Elsevier BV
- Published
- 2004-02
- Volume
- 15
- Issue
- 2
- Pages
- 67-78
- ISSN
- 0924-2244 (ISSN-L)
- OpenAlex
- W2116444522
- Cited by
- 1,852
- References
- 138
- Citations by year
- 2026: 119 · 2025: 90 · 2024: 81 · 2023: 86 · 2022: 121 · 2021: 133 · 2020: 148 · 2019: 146 · 2018: 116 · 2017: 130 · 2016: 102 · 2015: 107 · 2014: 97 · 2013: 86 · 2012: 71
- FWCI
- 20.60
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Trends in Food Science & Technology (publishedVersion)
- VUBIR (Vrije Universiteit Brussel) (submittedVersion)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
- Life Sciences › Agricultural and Biological Sciences › Food Science › Fermentation and Sensory Analysis
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Genetics › Bacterial Genetics and Biotechnology
- Keywords
- lactic acid bacteria, starter cultures, fermented foods, food fermentation, antimicrobial agents, probiotics, microbiological safety, functional foods, sweeteners, aromatic compounds, vitamins, enzymes
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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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