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For: Chopade LR, Paradeshi JS, Amrutkar KP, Chaudhari BL. Finding out potent probiotic cultures from ayurvedic formulation Takrarishta through in-vitro probiotic characterization and principal component analysis. LWT 2019;100:205-12. [DOI: 10.1016/j.lwt.2018.10.061] [Cited by in Crossref: 4] [Cited by in F6Publishing: 2] [Article Influence: 1.3] [Reference Citation Analysis]
Number Citing Articles
1 Özkan ER, Demirci T, Akın N. In vitro assessment of probiotic and virulence potential of Enterococcus faecium strains derived from artisanal goatskin casing Tulum cheeses produced in central Taurus Mountains of Turkey. LWT 2021;141:110908. [DOI: 10.1016/j.lwt.2021.110908] [Cited by in Crossref: 9] [Cited by in F6Publishing: 3] [Article Influence: 9.0] [Reference Citation Analysis]
2 Özkan ER, Demirci T, Öztürk Hİ, Akın N. Screening Lactobacillus strains from artisanal Turkish goatskin casing Tulum cheeses produced by nomads via molecular and in vitro probiotic characteristics. J Sci Food Agric 2021;101:2799-808. [PMID: 33135796 DOI: 10.1002/jsfa.10909] [Cited by in Crossref: 2] [Article Influence: 1.0] [Reference Citation Analysis]
3 Roobab U, Batool Z, Manzoor MF, Shabbir MA, Khan MR, Aadil RM. Sources, formulations, advanced delivery and health benefits of probiotics. Current Opinion in Food Science 2020;32:17-28. [DOI: 10.1016/j.cofs.2020.01.003] [Cited by in Crossref: 48] [Cited by in F6Publishing: 19] [Article Influence: 24.0] [Reference Citation Analysis]