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Cited by in F6Publishing
For: Liu DY, Xiao X, Wang HH, Zhang QY, Zou YF. Characterization of the bacterial community of braised chicken, a specialty poultry product in China. Poult Sci 2019;98:1055-63. [PMID: 30137620 DOI: 10.3382/ps/pey375] [Cited by in Crossref: 3] [Cited by in F6Publishing: 3] [Article Influence: 1.0] [Reference Citation Analysis]
Number Citing Articles
1 Lei Y, Huang J, Cheng Y, Zhang Y, Huang T, Huang M. Changes in bacterial communities and the volatilome of braised chicken with different packaging stored at 4 ℃. Food Research International 2022;155:111056. [DOI: 10.1016/j.foodres.2022.111056] [Reference Citation Analysis]
2 Shao L, Chen S, Wang H, Zhang J, Xu X, Wang H. Advances in understanding the predominance, phenotypes, and mechanisms of bacteria related to meat spoilage. Trends in Food Science & Technology 2021;118:822-32. [DOI: 10.1016/j.tifs.2021.11.007] [Cited by in Crossref: 1] [Article Influence: 1.0] [Reference Citation Analysis]
3 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]
4 Lozica L, Maurić Maljković M, Mazić M, Gottstein Ž. Kurthia gibsonii, a novel opportunistic pathogen in poultry. Avian Pathol 2021;:1. [PMID: 34662527 DOI: 10.1080/03079457.2021.1993132] [Reference Citation Analysis]
5 Wang Q, Chen Q, Xu J, Sun F, Liu H, Kong B. Effects of Modified Atmosphere Packaging with Various CO2 Concentrations on the Bacterial Community and Shelf-Life of Smoked Chicken Legs. Foods 2022;11:559. [DOI: 10.3390/foods11040559] [Reference Citation Analysis]
6 Cheng Y, Yu Y, Zhou X, Zhu Z, Lei Y, Khan IA, Huang M, Zhou G. Heterocyclic amines in braised chicken may mainly infiltrate from reused marinade during braising, instead of thermic generation. J Sci Food Agric 2020;100:1867-74. [PMID: 31802497 DOI: 10.1002/jsfa.10176] [Cited by in Crossref: 2] [Cited by in F6Publishing: 2] [Article Influence: 1.0] [Reference Citation Analysis]
7 Xiao Q, Xu M, Xu B, Chen C, Deng J, Li P. Combined Effect of High-Pressure Processing with Spice Extracts on Quality of Low-Salt Sausage during Refrigerated Storage. Foods 2021;10:2610. [PMID: 34828890 DOI: 10.3390/foods10112610] [Reference Citation Analysis]