The Current State of the Food Science and Technology Field

Article Properties
Refrences
Title Journal Journal Categories Citations Publication Date
The microbial food revolution

 Nature Communications
  • Science
  • Science: Science (General)
 21 2023
Advantages and disadvantages of non‐starter lactic acid bacteria from traditional fermented foods: Potential use as starters or probiotics

 Comprehensive Reviews in Food Science and Food Safety
  • Technology: Chemical technology: Food processing and manufacture
  • Technology: Home economics: Nutrition. Foods and food supply
  • Agriculture
  • Agriculture: Agriculture (General)
 42 2022
Shaping the Future of Probiotics and Prebiotics Trends in Microbiology
  • Science: Biology (General)
  • Science: Microbiology
 248 2021
Biosensors for rapid detection of bacterial pathogens in water, food and environment Environment International
  • Geography. Anthropology. Recreation: Environmental sciences
  • Geography. Anthropology. Recreation: Environmental sciences
  • Technology: Environmental technology. Sanitary engineering
  • Science: Biology (General): Ecology
 66 2022
10.1128/9781555819972.ch4.
Refrences Analysis
Category Category Repetition
Geography. Anthropology. Recreation: Environmental sciences2
Science: Biology (General)1
Science: Microbiology1
Science1
Science: Science (General)1
Technology: Environmental technology. Sanitary engineering1
Science: Biology (General): Ecology1
The category Geography. Anthropology. Recreation: Environmental sciences 2 is the most frequently represented among the references in this article. It primarily includes studies from Trends in Microbiology and Nature Communications. The chart below illustrates the number of referenced publications per year.
Refrences used by this article by year