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Cited by in F6Publishing
For: Wang H, Qin X, Li X, Wang X, Gao H, Zhang C. Changes in the microbial communities of air- and water-chilled yellow-feathered broilers during storage at 2 °C. Food Microbiology 2020;87:103390. [DOI: 10.1016/j.fm.2019.103390] [Cited by in Crossref: 6] [Cited by in F6Publishing: 6] [Article Influence: 3.0] [Reference Citation Analysis]
Number Citing Articles
1 Dourou D, Spyrelli ED, Doulgeraki AI, Argyri AA, Grounta A, Nychas GE, Chorianopoulos NG, Tassou CC. Microbiota of Chicken Breast and Thigh Fillets Stored under Different Refrigeration Temperatures Assessed by Next-Generation Sequencing. Foods 2021;10:765. [PMID: 33916748 DOI: 10.3390/foods10040765] [Cited by in F6Publishing: 1] [Reference Citation Analysis]
2 Song X, Wang H, Xu X. Investigation of microbial contamination in a chicken slaughterhouse environment. J Food Sci 2021;86:3598-610. [PMID: 34287883 DOI: 10.1111/1750-3841.15842] [Reference Citation Analysis]
3 Zhang Q, Chen X, Ding Y, Ke Z, Zhou X, Zhang J. Diversity and succession of the microbial community and its correlation with lipid oxidation in dry-cured black carp (Mylopharyngodon piceus) during storage. Food Microbiol 2021;98:103686. [PMID: 33875196 DOI: 10.1016/j.fm.2020.103686] [Cited by in Crossref: 3] [Cited by in F6Publishing: 3] [Article Influence: 1.5] [Reference Citation Analysis]
4 Li R, Wang C, Zhou G, Li C, Ye K. The effects of thermal treatment on the bacterial community and quality characteristics of meatballs during storage. Food Sci Nutr 2021;9:564-73. [PMID: 33473317 DOI: 10.1002/fsn3.2026] [Reference Citation Analysis]
5 Fang D, Wang C, Deng Z, Ma N, Hu Q, Zhao L. Microflora and umami alterations of different packaging material preserved mushroom (Flammulina filiformis) during cold storage. Food Res Int 2021;147:110481. [PMID: 34399477 DOI: 10.1016/j.foodres.2021.110481] [Reference Citation Analysis]
6 Liang C, Zhang D, Zheng X, Wen X, Yan T, Zhang Z, Hou C. Effects of Different Storage Temperatures on the Physicochemical Properties and Bacterial Community Structure of Fresh Lamb Meat. Food Sci Anim Resour 2021;41:509-26. [PMID: 34017958 DOI: 10.5851/kosfa.2021.e15] [Cited by in Crossref: 2] [Cited by in F6Publishing: 2] [Article Influence: 2.0] [Reference Citation Analysis]