Advances in Research on Beverages, Food, Yeast and Brewing

This closing Editorial marks the end of three volumes of this Special Issue (SI), which covered themes like changes in reactants and products, chemistry, sensory properties, microbiology, transcriptomics, proteomics and metabolomics, food safety, and nutrition [...]

Authors

Institutions

Publication Details

Journal
Fermentation
Published
2024-12-12
DOI
https://doi.org/10.3390/fermentation10120636
Citations
1
Primary Topic
Probiotics and Fermented Foods
Type
article
Field-Weighted Citation Impact
0.35
Controls
|||
ALL TIME
JAN
FEB
MAR
APR
MAY
JUN
JUL
AUG
SEP
OCT
article

Advances in Research on Beverages, Food, Yeast and Brewing

Ogueri Nwaiwu
1 citations
Fermentation
Probiotics and Fermented Foods
0.35
article

Advances in Research on Beverages, Food, Yeast and Brewing

Ogueri Nwaiwu
article en
1 citations

Abstract

This closing Editorial marks the end of three volumes of this Special Issue (SI), which covered themes like changes in reactants and products, chemistry, sensory properties, microbiology, transcriptomics, proteomics and metabolomics, food safety, and nutrition [...]

FermentationVol. 10(12)
University of Birmingham (GB)
Zero hunger
Openalex Percentile: Top 33%
Probiotics and Fermented Foods
0.35
DOIOpen Access PDFOpenAlex
AI Navigator

Ask Laika to Summarize, Analyze, and Connect papers live on the map.

Summarize Papers & Methodologies

Extract key findings, datasets, and comparative methods across publications.

Benchmark Rankings & Visual Analytics

Rank top research institutions, authors, funders, topics, and journals by Field-Weighted Citation Impact (FWCI) and paper volume with instant charts.

Connect Distant Disciplines

Bridge topological clusters on the map to find hidden collaborative intersections.

Advances in Research on Beverages, Food, Yeast and Brewing — Ogueri Nwaiwu · Fermentation (2024) | TGRS Research Map | TGRS