Article detail · 2011 · article
Evolution of fermenting microbiota in tarhana produced under controlled technological conditions
Journal
Food Microbiology
ISSN0740-0020
YÖKSİS
OpenAlex
Open access · bronze
SJR Q1
JCR Q1
Top 10%
Year2011
Citations59OpenAlex
Percentile%91.1
FWCI3.561.00 = world average
Scopus (SJR)Q1
WoS (JCR)Q1
Data source split
- YÖKSİSYÖKSİS article record
- YÖKSİS venueFood Microbiology
- Catalog match (ISSN)Food Microbiology
- OpenAlexOpenAlex enrichment (abstract, citations, topics)
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Topics
Citations
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59citationsOpenAlex · cited_by_count (cache / database)
79 publications in the local catalog that cite this work (OpenAlex reference match; not the full global list).
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- 2019 Health benefits of fermented foodsCitations 776 · OpenAlex
- 2020 Biocontrol ability and action mechanisms of Aureobasidium pullulans GE17 and Meyerozyma guilliermondii KL3 against Penicillium digitatum DSM2750 and Penicillium expansum DSM62841 causing postharvest diseasesCitations 95 · OpenAlex
- 2020 Biocontrol ability and action mechanisms of Aureobasidium pullulans GE17 and Meyerozyma guilliermondii KL3 against Penicillium digitatum DSM2750 and Penicillium expansum DSM62841 causing postharvest diseasesCitations 95 · OpenAlex
- 2018 The effect of lactic acid bacteria and yeast usage on aroma development during tarhana fermentationCitations 39 · OpenAlex
- 2022 Evaluation of the variations in chemical and microbiological properties of the sourdoughs produced with selected lactic acid bacteria strains during fermentationCitations 36 · OpenAlex
- 2019 Structural and technological characterization of ropy exopolysaccharides produced by Lactobacillus plantarum strains isolated from TarhanaCitations 36 · OpenAlex
- 2019 Structural and technological characterization of ropy exopolysaccharides produced by Lactobacillus plantarum strains isolated from TarhanaCitations 36 · OpenAlex
- 2022 Evaluation of the variations in chemical and microbiological properties of the sourdoughs produced with selected lactic acid bacteria strains during fermentationCitations 35 · OpenAlex