Yeast viruses and their implications in fermented foods and beverages-Reference-Cited by-同舟云学术

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Yeast viruses and their implications in fermented foods and beverages

Published:2022-10 Issue: Volume:47 Page:100879
ISSN:2214-7993
Container-title:Current Opinion in Food Science
language:en
Short-container-title:Current Opinion in Food Science

Author:

Maske Bruna L,De Carvalho Neto Dão P,da Silva Gabriela B,De Dea Lindner Juliano,Soccol Carlos R,de Melo Pereira Gilberto V

Funder

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference55 articles.

1. Origin, adaptation and evolutionary pathways of fungal viruses;Ghabrial;Virus Genes,1998

2. Viruses in fermented foods: are they good or bad? Two sides of the same coin;Maske;Food Microbiol,2021

3. Metagenomic analysis of kimchi, a traditional Korean fermented food;Jung;Appl Environ Microbiol,2011

4. Evolution of food fermentation processes and the use of multi-omics in deciphering the roles of the microbiota;Mannaa;Foods,2021

5. 50-plus years of fungal viruses;Ghabrial;Virology,2015

Cited by 2 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. The Expanding Mycovirome of Aspergilli;Journal of Fungi;2024-08-17

2. Fungal Viruses Unveiled: A Comprehensive Review of Mycoviruses;Viruses;2023-05-19

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