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For: Li D, Duan F, Tian Q, Zhong D, Wang X, Jia L. Physiochemical, microbiological and flavor characteristics of traditional Chinese fermented food Kaili Red Sour Soup. LWT 2021;142:110933. [DOI: 10.1016/j.lwt.2021.110933] [Cited by in Crossref: 4] [Cited by in F6Publishing: 5] [Article Influence: 4.0] [Reference Citation Analysis]
Number Citing Articles
1 Chen C, Cheng G, Liu Y, Yi Y, Chen D, Zhang L, Wang X, Cao J. Correlation between microorganisms and flavor of Chinese fermented sour bamboo shoot: Roles of Lactococcus and Lactobacillus in flavor formation. Food Bioscience 2022. [DOI: 10.1016/j.fbio.2022.101994] [Reference Citation Analysis]
2 Xi X, Ke J, Ma Y, Liu X, Gu X, Wang Y. Physiochemical and taste characteristics of traditional Chinese fermented food sufu. Food Processing Preservation. [DOI: 10.1111/jfpp.16845] [Reference Citation Analysis]
3 Wu J, Zhang M, Zhang L, Liu Y. Effect of ultrasound combined with sodium bicarbonate pretreatment on the taste and flavor of chicken broth. J Food Process Engineering. [DOI: 10.1111/jfpe.14072] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
4 Lin L, Zeng J, Tian Q, Ding X, Zhang X, Gao X. Effect of the bacterial community on the volatile flavour profile of a Chinese fermented condiment – Red sour soup – During fermentation. Food Research International 2022;155:111059. [DOI: 10.1016/j.foodres.2022.111059] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
5 Li J, Wang X, Wu W, Jiang J, Feng D, Shi Y, Hu P. Comparison of Fermentation Behaviors and Characteristics of Tomato Sour Soup between Natural Fermentation and Dominant Bacteria-Enhanced Fermentation. Microorganisms 2022;10:640. [DOI: 10.3390/microorganisms10030640] [Cited by in Crossref: 1] [Article Influence: 1.0] [Reference Citation Analysis]