The role of protective and probiotic cultures in food and feed and their impact in food safety

By F. Gaggía, D. Gioia, L. Baffoni, B. Biavati. 2011

161 citations recorded by the source corpus.

Subfields: Biotechnology, Food Science

View Paper: https://www.semanticscholar.org/paper/d816909715c82c320731dba9d94d89cd6c3812c7

How researchers see this paper

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

1. F. Bourdichon
2. S. Casaregola
3. C. Farrokh
4. Monica L. Gerds
5. W. Hammes
6. I. Powell
7. G. Huys
8. J. Harnett

Citations in the corpus

• Food fermentations: microorganisms with technological beneficial use. (2012, background): “, often in combination with decrease of water activity (by drying or use of salt) (Ross et al., 2002; Gaggia et al., 2011).”