Exploitation of vegetables and fruits through lactic acid fermentation.

By R. Di Cagno, R. Coda, M. de Angelis, M. Gobbetti. Food microbiology, 2013

594 citations recorded by the source corpus.

Subfields: Food Science, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/3b57a60a5c9d2eaa37260e36e74ef3061a9adcba

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Food Science

1. Amandine Fessard
2. F. Remize

In Nutrition and Dietetics

1. Amandine Fessard
2. F. Remize

Citations in the corpus

• Lactic Fermented Fruit or Vegetable Juices: Past, Present and Future (2020, unknown): “They may be considered as probiotics, that are living microbial food supplements, which beneficially a ff ect the host by improving the intestinal microbial balance [11].”
• Why Are Weissella spp. Not Used as Commercial Starter Cultures for Food Fermentation (2017, background): “Nowadays, cabbages, cucumbers and olives are the main vegetables industrially transformed by lactic acid fermentation [7].”