Latest Research in Probiotics and Fermented Foods

Top Research Topics in Probiotics and Fermented Foods

• Fermentation and Sensory Analysis — 8 papers
• Probiotics and Fermented Foods — 1 papers
• Sensory Analysis and Statistical Methods — 1 papers
• Bee Products Chemical Analysis — 1 papers
• Biological and pharmacological studies of plants — 1 papers
• Microbial Natural Products and Biosynthesis — 1 papers
• Genetics, Bioinformatics, and Biomedical Research — 1 papers
• Wheat and Barley Genetics and Pathology — 1 papers
• Mycotoxins in Agriculture and Food — 1 papers

Highest-Cited Papers

1. Declaration of Fermentation: community-embedded wild yeast bioprospecting as a model for place-based CURE design (1 citations)
2. Directional Construction of a Synthetic Microbial Consortium for Shanxi Aged Vinegar: Metabolic Kinetics and Accelerated Formation of Major Volatile Compounds
3. High-Throughput Amplicon Sequencing Microbial Communities and Volatile Flavour Compounds of Naturally Air-Dried Yak Jerky from Two Regions of Xizang
4. Selection of indigenous Saccharomyces cerevisiae strains isolated from different spontaneous fermentations for Catharina Sour beer production
5. Descriptive Sensory Prediction of Lime‐Type Flavours
6. Establishing homogeneity in a candidate honey certified reference material for sugars and hydroxymethylfurfural: insights into a complex natural matrix
7. Optimizing high-altitude peach fermentation biochemistry across the Colorado front range via 2x3 mixed level full factorial design
8. Machine learning-based geographical origin traceability of Gastrodia elata via integrated elemental-functional fingerprints and environmental response analysis
9. Bacterial Functions and Cooperative Mechanism in Major Aroma-Types Baijiu (Chinese Liquor) Solid-State Fermentation: From Ecological Correlation to Metabolic Causality
10. Phenotypic Diversity and Fermentative Potential of Patagonian Torulaspora delbrueckii Strains for Cider Production
11. Integration of Genome Mining and HiTES Reveals Secondary Metabolic Potential in Marine-Derived Aspergillus sp. WHUF0304
12. Effect of light on sparkling wines: sensory and chromatographic evaluation of different elaboration methods and maturation states
13. Integrating microbiome, volatilome, sensory analysis, and temporal deep learning to model flavor formation in Fengxiang Taibai Baijiu
14. Exploring Copper’s Role in Metabolic Modulation of Lachancea thermotolerans in Winemaking Conditions
15. Post-Cooking Quality Deterioration of Wheat (Triticum durum) During Bulgur Production
16. Alcoholic beer fermentation: impact of glutathione and peroxidase fortification on deoxynivalenol reduction