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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
acids
7%
adhesion
12%
bacteriocins
15%
biofilm
14%
cells
4%
dairy products
13%
eukaryotic cells
11%
fermentation
9%
fermented foods
85%
fermented vegetables
20%
microorganisms
27%
prokaryotic cells
14%
quorum sensing
83%
sourdough
18%
stress tolerance
12%
wines
12%
Medicine & Life Sciences
Acids
10%
Bacteriocins
18%
Biofilms
13%
Cell Count
10%
Dairy Products
17%
Eukaryota
14%
Fermentation
14%
Fermented Foods and Beverages
100%
Food
9%
Growth
6%
Mental Competency
13%
Quorum Sensing
86%
Vegetables
13%
Wine
16%