Food Biotechnology

Papers
(The H4-Index of Food Biotechnology is 7. The table below lists those papers that are above that threshold based on CrossRef citation counts [max. 250 papers]. The publications cover those that have been published in the past four years, i.e., from 2020-11-01 to 2024-11-01.)
ArticleCitations
A comprehensive review on vanillin: its microbial synthesis, isolation and recovery37
Docosahexaenoic acid production by Schizochytrium sp.: review and prospect22
Nutritional profile and antioxidant capacities of fermented millet and sorghum gruels using lactic acid bacteria and yeasts18
Isolation and selection of fructose-consuming lactic acid bacteria associated with coffee bean fermentation11
Evaluating the potential of Bacillus subtilis fermented okara as a functional food ingredient through in vitro digestion and fermentation8
Nature-derived ingredients as sustainable alternatives for tenderizing meat and meat products: an updated review7
Screening for probiotic attributes of lactic acid bacteria isolated from human milk and evaluation of their anti-diabetic potentials7
Production and purification of nattokinase from Bacillus subtilis7
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