Evaluation of stability and quality of bioproducts derived from solid-state fermentation of wheat bran using Mortierella alpina.
About the publication
Record:
SLANÝ, Ondrej - KLEMPOVÁ, Tatiana - CIBULKOVÁ, Zuzana - MARCINČÁK, Slavomír - SHAPAVAL, Volha - ČERTÍK, Milan. Evaluation of stability and quality of bioproducts derived from solid-state fermentation of wheat bran using Mortierella alpina. In: Journal of Food Science. 2025. ISSN 0022-1147, Vol. 90, no. 4 (2025), art. no. 70188, p. [1-13]
(2024: 3.400 - IF, 4.100 - IF 5y, 0.798 - SJR, Q1 - SJR Best Q, Q2 - JCR Best Q)
(2024: 3.400 - IF, 4.100 - IF 5y, 0.798 - SJR, Q1 - SJR Best Q, Q2 - JCR Best Q)
Year:
2025
Category:
V3 - Scientific output of publication activity from the journal
Output type:
CLA - article
Authors:
SLANÝ Ondrej
35 %
KLEMPOVÁ Tatiana
35 %
CIBULKOVÁ Zuzana
15 %
SHAPAVAL Volha
5 %
ČERTÍK Milan
5 %
UVMP share:
5 %
Edition:
Journal of Food Science
Vol. 90, no. 4 (2025), art. no. 70188, p. [1-13]
Country of issue:
United States
ISSN:
0022-1147
Research area:
200 - Veterinary Sciences
Field:
Group of study fields: Agricultural and veterinary sciences
Name of the field of study: veterinary medicine
Scientometrics:
2024: 3.400 - IF, 4.100 - IF 5y, 0.798 - SJR, Q1 - SJR Best Q, Q2 - JCR Best Q
Language:
english