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For: Gong C, He Y, Tang Y, Hu R, Lv Y, Zhang Q, Tardy BL, Richardson JJ, He Q, Guo J, Chi Y. Biofilms in plant-based fermented foods: Formation mechanisms, benefits and drawbacks on quality and safety, and functionalization strategies. Trends in Food Science & Technology 2021;116:940-53. [DOI: 10.1016/j.tifs.2021.08.026] [Cited by in Crossref: 5] [Cited by in F6Publishing: 5] [Article Influence: 5.0] [Reference Citation Analysis]
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1 Lima MF, Rocha AA, da Hora LF, Villa-vélez HA, da Silva DC, Santana AA. The influence of cupuaçu extract in the production of biofilms based on babassu coconut mesocarp. Polym Bull . [DOI: 10.1007/s00289-022-04487-6] [Reference Citation Analysis]
2 Chang Y, Shi X, He F, Wu T, Jiang L, Normakhamatov N, Sharipov A, Wang T, Wen M, Aisa HA. Valorization of Food Processing Waste to Produce Valuable Polyphenolics. J Agric Food Chem 2022. [PMID: 35833703 DOI: 10.1021/acs.jafc.2c02655] [Reference Citation Analysis]
3 Li X, Liu D. Effects of wheat bran co-fermentation on the quality and bacterial community succession during radish fermentation. Food Research International 2022;157:111229. [DOI: 10.1016/j.foodres.2022.111229] [Cited by in Crossref: 1] [Article Influence: 1.0] [Reference Citation Analysis]
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5 Tang Y, Chen G, Wang D, Hu R, Li H, Liu S, Zhang Q, Ming J, Chi Y. Effects of dry-salting and brine-pickling processes on the physicochemical properties, nonvolatile flavour profiles and bacterial community during the fermentation of Chinese salted radishes. LWT 2022;157:113084. [DOI: 10.1016/j.lwt.2022.113084] [Cited by in Crossref: 2] [Cited by in F6Publishing: 3] [Article Influence: 2.0] [Reference Citation Analysis]