Food Microbiology

5 Open Access Books

107 Authors and Editors

109 Web of Science Citations

76 Crossref Citations

181 Dimension Citations

Inside the subject

Top 5 Most cited chapters in this subject

Open Access Peer-reviewed Chapters

Use of Natural Antimicrobial Agents: A Safe Preservation Approach

By Farhan Saeed, Muhammad Afzaal, Tabussam Tufail and Aftab Ahmad

Part of the book: Active Antimicrobial Food Packaging

2,907
14
Nutritional, Bioactive and Physicochemical Characteristics of Different Beetroot Formulations

By Diego dos S. Baião, Davi V.T. da Silva, Eduardo M. Del Aguila and Vânia M. Flosi Paschoalin

Part of the book: Food Additives

3,917
13
Natural Antimicrobials, their Sources and Food Safety

By Muhammad Sajid Arshad and Syeda Ayesha Batool

Part of the book: Food Additives

4,033
10
Food Preservatives from Plants

By Hubert Antolak and Dorota Kregiel

Part of the book: Food Additives

3,074
1

Top 5 Most downloaded chapters in this subject in the last 30 days

Open Access Peer-reviewed Chapters

Food Additives and Processing Aids used in Breadmaking

By Luis Carlos Gioia, José Ricardo Ganancio and Caroline Joy Steel

Part of the book: Food Additives

3,807
8
Natural Antimicrobials, their Sources and Food Safety

By Muhammad Sajid Arshad and Syeda Ayesha Batool

Part of the book: Food Additives

4,033
10
Fermentation of Cocoa Beans

By Romel E. Guzmán-Alvarez and José G. Márquez-Ramos

Part of the book: Fermentation

455
1
Use of Natural Antimicrobial Agents: A Safe Preservation Approach

By Farhan Saeed, Muhammad Afzaal, Tabussam Tufail and Aftab Ahmad

Part of the book: Active Antimicrobial Food Packaging

2,907
14