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For: Van Reckem E, De Vuyst L, Weckx S, Leroy F. Next-generation sequencing to enhance the taxonomic resolution of the microbiological analysis of meat and meat-derived products. Current Opinion in Food Science 2021;37:58-65. [DOI: 10.1016/j.cofs.2020.09.004] [Cited by in Crossref: 3] [Cited by in F6Publishing: 1] [Article Influence: 3.0] [Reference Citation Analysis]
Number Citing Articles
1 Van Reckem E, Claeys E, Charmpi C, Sosa Fajardo A, Van der Veken D, Maes D, Weckx S, De Vuyst L, Leroy F. High-throughput amplicon sequencing to assess the impact of processing factors on the development of microbial communities during spontaneous meat fermentation. Int J Food Microbiol 2021;354:109322. [PMID: 34247021 DOI: 10.1016/j.ijfoodmicro.2021.109322] [Reference Citation Analysis]
2 Sant’ana AS. Editorial overview: Food Microbiology. Current Opinion in Food Science 2022. [DOI: 10.1016/j.cofs.2022.100811] [Reference Citation Analysis]
3 Sequino G, Valentino V, Villani F, De Filippis F. Omics-based monitoring of microbial dynamics across the food chain for the improvement of food safety and quality. Food Research International 2022;157:111242. [DOI: 10.1016/j.foodres.2022.111242] [Reference Citation Analysis]
4 Wang Y, Wang Z, Han Q, Xie Y, Zhou H, Zhou K, Li X, Xu B. Comprehensive insights into the evolution of microbiological and metabolic characteristics of the fat portion during the processing of traditional Chinese bacon. Food Research International 2022. [DOI: 10.1016/j.foodres.2022.110987] [Reference Citation Analysis]