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For: Liu N, Qin L, Mazhar M, Miao S. Integrative transcriptomic-proteomic analysis revealed the flavor formation mechanism and antioxidant activity in rice-acid inoculated with Lactobacillus paracasei and Kluyveromyces marxianus. J Proteomics 2021;238:104158. [PMID: 33631365 DOI: 10.1016/j.jprot.2021.104158] [Cited by in Crossref: 5] [Cited by in F6Publishing: 5] [Article Influence: 5.0] [Reference Citation Analysis]
Number Citing Articles
1 Liu N, Qin L, Hu L, Miao S. Formation mechanisms of ethyl acetate and organic acids in Kluyveromyces marxianus L1-1 in Chinese acid rice soup. Food Science and Human Wellness 2023;12:45-56. [DOI: 10.1016/j.fshw.2022.07.017] [Reference Citation Analysis]
2 Li Y, Wang J, Wang T, Lv Z, Liu L, Wang Y, Li X, Fan Z, Li B. Differences between Kazak Cheeses Fermented by Single and Mixed Strains Using Untargeted Metabolomics. Foods 2022;11:966. [DOI: 10.3390/foods11070966] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
3 Okeke ES, Ita RE, Egong EJ, Udofia LE, Mgbechidinma CL, Akan OD. Metaproteomics insights into fermented fish and vegetable products and associated microbes. Food Chem (Oxf) 2021;3:100045. [PMID: 35415649 DOI: 10.1016/j.fochms.2021.100045] [Cited by in Crossref: 4] [Cited by in F6Publishing: 6] [Article Influence: 4.0] [Reference Citation Analysis]
4 Liu N, Qin L, Lu X, Zhao Y, Miao S. Fortified Fermented Rice-Acid Can Regulate the Gut Microbiota in Mice and Improve the Antioxidant Capacity. Nutrients 2021;13:4219. [PMID: 34959769 DOI: 10.3390/nu13124219] [Cited by in F6Publishing: 1] [Reference Citation Analysis]
5 Liu N, Qin L, Lu X, Zhao Y, Miao S. Physicochemical components and flavor properties of acid rice soup (rice-acid) fermented with Lactobacillus paracasei and/or Kluyveromyces marxianus. Food Bioscience 2021;43:101278. [DOI: 10.1016/j.fbio.2021.101278] [Cited by in Crossref: 5] [Cited by in F6Publishing: 6] [Article Influence: 5.0] [Reference Citation Analysis]