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Impact of quorum sensing on the quality of fermented foods
Pernille Johansen,
Lene Jespersen
Food Microbiology, Gut Health, and Fermentation
13
Citations (Scopus)
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Agriculture & Biology
fermented foods
85%
quorum sensing
83%
microorganisms
27%
fermented vegetables
20%
sourdough
18%
bacteriocins
15%
prokaryotic cells
14%
biofilm
14%
dairy products
13%
wines
12%
stress tolerance
12%
adhesion
12%
eukaryotic cells
11%
fermentation
9%
acids
7%
cells
4%
Medicine & Life Sciences
Fermented Foods and Beverages
100%
Quorum Sensing
86%
Bacteriocins
18%
Dairy Products
17%
Wine
16%
Fermentation
14%
Eukaryota
14%
Vegetables
13%
Biofilms
13%
Mental Competency
13%
Acids
10%
Cell Count
10%
Food
9%
Growth
6%