reviewTop 1% cited

Food phenolics and lactic acid bacteria

International Journal of Food Microbiology · 2009 · Vol. 132(2-3) · pp. 79–90

Héctor Rodrı́guez(Instituto de Fermentaciones Industriales)José Antonio Curiel(Instituto de Fermentaciones Industriales)José María Landete(Instituto de Fermentaciones Industriales)Blanca de las Rivas(Instituto de Fermentaciones Industriales)Félix López de FelipeCarmen Gómez‐Cordovés(Instituto de Fermentaciones Industriales)José M. Mancheño(Instituto de Química Física Blas Cabrera)Rosario Múñoz✉(Instituto de Fermentaciones Industriales)

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Probiotics and Fermented Foods Microbial Metabolites in Food Biotechnology Protein Hydrolysis and Bioactive PeptidesLactobacillus plantarumFood scienceLactic acidFermentationBacteriaFermentation in food processingChemistryAntioxidantFood PreservativesBiology

MeSH terms

AntioxidantsFermentationFood MicrobiologyLactobacillusPhenolsTasteVegetablesVolatilizationLactic AcidLactobacillus plantarumLactiplantibacillus plantarum

Citations

655

FWCI

28.00

field-weighted impact

References

125

Percentile

100%

vs. same field & year

Citations per year

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