Fred Breidt

4.9k total citations
62 papers, 2.3k citations indexed

About

Fred Breidt is a scholar working on Food Science, Molecular Biology and Biotechnology. According to data from OpenAlex, Fred Breidt has authored 62 papers receiving a total of 2.3k indexed citations (citations by other indexed papers that have themselves been cited), including 34 papers in Food Science, 24 papers in Molecular Biology and 16 papers in Biotechnology. Recurrent topics in Fred Breidt's work include Probiotics and Fermented Foods (20 papers), Bacteriophages and microbial interactions (13 papers) and Listeria monocytogenes in Food Safety (13 papers). Fred Breidt is often cited by papers focused on Probiotics and Fermented Foods (20 papers), Bacteriophages and microbial interactions (13 papers) and Listeria monocytogenes in Food Safety (13 papers). Fred Breidt collaborates with scholars based in United States, Egypt and South Korea. Fred Breidt's co-authors include Youwen Pan, H. P. Fleming, Sophia Kathariou, Zhongjing Lu, Roger F. McFeeters, Janet S. Hayes, George C. Stewart, Eric Altermann, Todd R. Klaenhammer and Vethachai Plengvidhya and has published in prestigious journals such as Journal of Biological Chemistry, Applied and Environmental Microbiology and The FASEB Journal.

In The Last Decade

Fred Breidt

61 papers receiving 2.2k citations

Peers — A (Enhanced Table)

Peers by citation overlap · career bar shows stage (early→late) cites · hero ref

Name h Career Trend Papers Cites
Fred Breidt United States 27 1.1k 908 607 537 304 62 2.3k
Sabine Léroy France 35 1.3k 1.2× 1.5k 1.7× 592 1.0× 285 0.5× 236 0.8× 87 3.2k
Kenneth M. Bischoff United States 35 1.0k 0.9× 1.7k 1.9× 1.1k 1.8× 286 0.5× 358 1.2× 112 3.7k
Xiaomei Bie China 26 819 0.7× 1.1k 1.2× 441 0.7× 242 0.5× 433 1.4× 110 2.1k
Geir Mathiesen Norway 29 863 0.8× 1.2k 1.3× 753 1.2× 173 0.3× 293 1.0× 50 2.2k
Tapani Alatossava Finland 30 1.7k 1.5× 1.8k 2.0× 256 0.4× 824 1.5× 255 0.8× 96 3.0k
M.N. Nierop Groot Netherlands 23 1.8k 1.6× 1.7k 1.8× 874 1.4× 316 0.6× 202 0.7× 56 3.0k
Vivian C. H. Wu United States 33 1.5k 1.3× 875 1.0× 1.0k 1.7× 369 0.7× 571 1.9× 136 3.6k
Bradley L. Bearson United States 24 1.0k 0.9× 786 0.9× 324 0.5× 383 0.7× 129 0.4× 62 2.3k
Paramasamy Gunasekaran India 30 443 0.4× 1.8k 2.0× 749 1.2× 360 0.7× 511 1.7× 156 3.4k
Maria Grazia Fortina Italy 28 1.2k 1.1× 1.2k 1.4× 477 0.8× 359 0.7× 382 1.3× 85 2.3k

Countries citing papers authored by Fred Breidt

Since Specialization
Citations

This map shows the geographic impact of Fred Breidt's research. It shows the number of citations coming from papers published by authors working in each country. You can also color the map by specialization and compare the number of citations received by Fred Breidt with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Fred Breidt more than expected).

Fields of papers citing papers by Fred Breidt

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by Fred Breidt. Nodes represent research fields, and links connect fields that are likely to share authors. Colored nodes show fields that tend to cite the papers produced by Fred Breidt. The network helps show where Fred Breidt may publish in the future.

Co-authorship network of co-authors of Fred Breidt

This figure shows the co-authorship network connecting the top 25 collaborators of Fred Breidt. A scholar is included among the top collaborators of Fred Breidt based on the total number of citations received by their joint publications. Widths of edges represent the number of papers authors have co-authored together. Node borders signify the number of papers an author published with Fred Breidt. Fred Breidt is excluded from the visualization to improve readability, since they are connected to all nodes in the network.

All Works

20 of 20 papers shown
1.
2.
Breidt, Fred. (2023). BufferCapacity3 an interactive GUI program for modelling food ingredient buffering and pH. SoftwareX. 22. 101351–101351. 5 indexed citations
3.
Yang, Seo Young, et al.. (2023). Modeling the formulation pH of elderberry syrup with multiple weak acids. Journal of Food Science. 88(8). 3373–3383. 2 indexed citations
4.
Breidt, Fred, et al.. (2022). Buffer Models for pH and Acid Changes Occurring in Cucumber Juice Fermented with Lactiplantibacillus pentosus and Leuconostoc mesenteroides. Journal of Food Protection. 85(9). 1273–1281. 8 indexed citations
5.
Lu, Zhongjing, et al.. (2022). Bacteriophages Isolated From Turkeys Infecting Diverse Salmonella Serovars. Frontiers in Microbiology. 13. 933751–933751. 5 indexed citations
6.
Snyder, Abigail B., et al.. (2020). Manufacture of Traditionally Fermented Vegetable Products: Best Practice for Small Businesses and Retail Food Establishments. Food Protection Trends. 40(4). 251–263. 8 indexed citations
7.
Lu, Zhongjing, Ilenys M. Pérez‐Díaz, Janet S. Hayes, & Fred Breidt. (2020). Bacteriophages Infecting Gram-Negative Bacteria in a Commercial Cucumber Fermentation. Frontiers in Microbiology. 11. 1306–1306. 11 indexed citations
8.
Reina, Laura D., Ilenys M. Pérez‐Díaz, Fred Breidt, et al.. (2015). Characterization of the microbial diversity in yacon spontaneous fermentation at 20 °C. International Journal of Food Microbiology. 203. 35–40. 14 indexed citations
9.
Lu, Zhongjing & Fred Breidt. (2015). Escherichia coli O157:H7 bacteriophage Φ241 isolated from an industrial cucumber fermentation at high acidity and salinity. Frontiers in Microbiology. 6. 67–67. 40 indexed citations
10.
Caldwell, Jane M., Riikka Juvonen, James W. Brown, & Fred Breidt. (2013). Pectinatus sottaceto sp. nov., isolated from commercial pickle spoilage tank. INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY. 1 indexed citations
11.
12.
Gawish, S. M., et al.. (2011). Properties of Antibacterial Polypropylene/Nanometal Composite Fibers. Journal of Biomaterials Science Polymer Edition. 23(1-4). 43–61. 28 indexed citations
13.
Breidt, Fred, et al.. (2008). Effects of pH, Dissolved Oxygen, and Ionic Strength on the Survival of Escherichia coli O157:H7 in Organic Acid Solutions. Journal of Food Protection. 71(12). 2404–2409. 23 indexed citations
14.
Breidt, Fred, et al.. (2006). Identifications of Predominant Bacterial Isolates from the Fermenting Kimchi Using ITS-PCR and Partial 16S rDNA Sequence Analyses. Journal of Microbiology and Biotechnology. 16(1). 68–76. 29 indexed citations
15.
Breidt, Fred, Janet S. Hayes, J. Osborne, & Roger F. McFeeters. (2005). Determination of 5-Log Pathogen Reduction Times for Heat-Processed, Acidified Vegetable Brines. Journal of Food Protection. 68(2). 305–310. 21 indexed citations
16.
Lu, Zhongjing, Eric Altermann, Fred Breidt, et al.. (2005). Sequence analysis of the Lactobacillus plantarum bacteriophage ΦJL-1. Gene. 348. 45–54. 19 indexed citations
17.
Fleming, H. P., et al.. (2001). Novel Quantitative Assays for Estimating the Antimicrobial Activity of Fresh Garlic Juice. Journal of Food Protection. 64(2). 189–194. 13 indexed citations
18.
Chung, Young Sup, Fred Breidt, & David Dubnau. (1998). Cell surface localization and processing of the ComG proteins, required for DNA binding during transformation of Bacillus subtilis. Molecular Microbiology. 29(3). 905–913. 64 indexed citations
19.
Breidt, Fred & H. P. Fleming. (1997). Using lactic acid bacteria to improve the safety of minimally processed fruits and vegetables. Food technology. 51(9). 44–51. 47 indexed citations
20.
Breidt, Fred, et al.. (1993). Isolation and Characterization of Nisin-Resistant Leuconostoc mesenteroides for Use in Cabbage Fermentations. Applied and Environmental Microbiology. 59(11). 3778–3783. 19 indexed citations

Rankless uses publication and citation data sourced from OpenAlex, an open and comprehensive bibliographic database. While OpenAlex provides broad and valuable coverage of the global research landscape, it—like all bibliographic datasets—has inherent limitations. These include incomplete records, variations in author disambiguation, differences in journal indexing, and delays in data updates. As a result, some metrics and network relationships displayed in Rankless may not fully capture the entirety of a scholar's output or impact.

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