Food Biotechnology

Papers
(The H4-Index of Food Biotechnology is 10. 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 2020-03-01 to 2024-03-01.)
ArticleCitations
A comprehensive review on vanillin: its microbial synthesis, isolation and recovery28
Effect of soaking and germination conditions on γ-aminobutyric acid and gene expression in germinated brown rice16
Isolation and characterization of culturable indigenous endophytic bacteria in the tender coconut14
Identification and enhancement of antioxidant P1-peptide isolated fromGanoderma lucidumhydrolysate14
Genome sequencing and flavor compound biosynthesis pathway analyses of Bacillus licheniformis isolated from Chinese Maotai-flavor liquor-brewing microbiome14
Nutritional profile and antioxidant capacities of fermented millet and sorghum gruels using lactic acid bacteria and yeasts14
Microbiological, physicochemical and sensory studies of coffee beans fermentation conducted in a yeast bioreactor model12
Docosahexaenoic acid production by Schizochytrium sp.: review and prospect12
Production of yeast hydrolysates by Bacillus subtilis derived enzymes and antihypertensive activity in spontaneously hypertensive rats12
Genetic Improvement of wine yeasts for opposite adsorption activity of phenolics and ochratoxin A during red winemaking10
Diversity of lactic acid bacteria in Moutai-flavor liquor fermentation process10
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