Fermented Foods-Reference-Cited by-同舟云学术

Fermented Foods

Published:2019-05-29 Issue: Volume: Page:855-900
ISSN:
Container-title:Food Microbiology
language:
Short-container-title:

Author:

Gänzle Michael¹

Affiliation:

1. University of Alberta; Edmonton Canada

Publisher

ASM Press

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1128/9781555819972.ch33/fullpdf

Reference229 articles.

1. What was brewing in the Natufian? An archaeological assessment of brewing technology in the Epipaleolithic;Hayden;J Archaeol Method Theory,2013

2. The origins of inebriation: archaeological evidence of the consumption of fermented beverages and drugs in prehistoric Eurasia;Guerra-Doce;J Archaeol Method Theory,2015

3. The need for adequate processing to reduce the anti-nutritional factors in plants used as human foods and animal feeds: a review;Soetan;Afr J Food Sci,2009

4. Protease inhibitors in plants: genes for improving defenses against insects and pathogens;Ryan;Annu Rev Phytopathol,1990

5. Archaeobotanical evidence reveals the origins of bread 14,400 years ago in northeastern Jordan;Arranz-Otaegui;Proc Natl Acad Sci USA,2018

Cited by 19 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. Unlocking the potential of low FODMAPs sourdough technology for management of irritable bowel syndrome;Food Research International;2023-11

2. Bacillus species in food fermentations: an underappreciated group of organisms for safe use in food fermentations;Current Opinion in Food Science;2023-04

3. Lacticaseibacillus parakribbianus sp. nov., isolated from a pig farm faeces dump;International Journal of Systematic and Evolutionary Microbiology;2023-03-21

4. Characterization of isogenic mutants with single or double deletions of four phenolic acid esterases in Lactiplantibacillus plantarum TMW1.460;International Journal of Food Microbiology;2023-03

5. Opportunities and Challenges of Understanding Community Assembly in Spontaneous Food Fermentation;Foods;2023-02-03