Precision fermentation for improving the quality, flavor, safety, and sustainability of foods
Most Cited Paper
in Probiotics and Fermented Foods
18 Months Post-Publication
Class of 2026
“Precision fermentation for improving the quality, flavor, safety, and sustainability of foods”
A research intelligence initiative by Pepkio
pri.pepkio.com/top-papers/probiotics-and-fermented-foods/2026/
Topics
precision fermentation · food quality improvement · Flavor compound production · food safety · food sustainability · Fermentation · Probiotic engineering · recombinant proteins · Bioprocess optimization · alternative proteins · metabolic engineering · synthetic biology in food production · Bioprocess optimization · food biotechnology
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Pepkio Research Index (PRI). Topics and Trends in Most Cited Probiotics and Fermented Foods Papers, Class of 2026. https://pri.pepkio.com/top-papers/probiotics-and-fermented-foods/2026. Accessed 2026-07-20. Zheng Su, Tinsley Li, Thematic Shifts in Early-High-Impact Cancer Genomics and Diagnostics Research: A Bibliometric and Semantic Analysis. bioRxiv 2026.07.04.736459; doi: https://doi.org/10.64898/2026.07.04.736459