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For: Nazhand A, Souto EB, Lucarini M, Souto SB, Durazzo A, Santini A. Ready to Use Therapeutical Beverages: Focus on Functional Beverages Containing Probiotics, Prebiotics and Synbiotics. Beverages 2020;6:26. [DOI: 10.3390/beverages6020026] [Cited by in Crossref: 14] [Cited by in F6Publishing: 3] [Article Influence: 7.0] [Reference Citation Analysis]
Number Citing Articles
1 Lawton MR, deRiancho DL, Alcaine SD. Lactose utilization by Brettanomyces claussenii expands potential for valorization of dairy by-products to functional beverages through fermentation. Current Opinion in Food Science 2021;42:93-101. [DOI: 10.1016/j.cofs.2021.05.006] [Cited by in Crossref: 3] [Cited by in F6Publishing: 1] [Article Influence: 3.0] [Reference Citation Analysis]
2 Pinto T, Vilela A, Cosme F. Chemical and Sensory Characteristics of Fruit Juice and Fruit Fermented Beverages and Their Consumer Acceptance. Beverages 2022;8:33. [DOI: 10.3390/beverages8020033] [Reference Citation Analysis]
3 Mishra A, Chakravarty I, Mandavgane S. Current trends in non-dairy based synbiotics. Crit Rev Biotechnol 2021;41:935-52. [PMID: 33749462 DOI: 10.1080/07388551.2021.1898329] [Cited by in Crossref: 1] [Article Influence: 1.0] [Reference Citation Analysis]
4 Hasgucmen CK, Sengun IY. Viability of probiotic strain Lactobacillus rhamnosus and its impact on sensory properties of cheesecake during storage at −20 °C and 4 °C. LWT 2020;134:109967. [DOI: 10.1016/j.lwt.2020.109967] [Cited by in Crossref: 2] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
5 Ruiz Rodríguez LG, Zamora Gasga VM, Pescuma M, Van Nieuwenhove C, Mozzi F, Sánchez Burgos JA. Fruits and fruit by-products as sources of bioactive compounds. Benefits and trends of lactic acid fermentation in the development of novel fruit-based functional beverages. Food Res Int 2021;140:109854. [PMID: 33648172 DOI: 10.1016/j.foodres.2020.109854] [Cited by in Crossref: 9] [Cited by in F6Publishing: 3] [Article Influence: 4.5] [Reference Citation Analysis]
6 Rezaei M, Noori N, Shariatifar N, Gandomi H, Akhondzadeh Basti A, Mousavi Khaneghah A. Isolation of lactic acid probiotic strains from Iranian camel milk: Technological and antioxidant properties. LWT 2020;132:109823. [DOI: 10.1016/j.lwt.2020.109823] [Cited by in Crossref: 2] [Cited by in F6Publishing: 2] [Article Influence: 1.0] [Reference Citation Analysis]
7 Hernández-granados MJ, Franco-robles E. Postbiotics in human health: Possible new functional ingredients? Food Research International 2020;137:109660. [DOI: 10.1016/j.foodres.2020.109660] [Cited by in Crossref: 7] [Cited by in F6Publishing: 7] [Article Influence: 3.5] [Reference Citation Analysis]
8 Del Caro A. Wide World of Beverage Research: Reviews of Current Topics. Beverages 2021;7:17. [DOI: 10.3390/beverages7020017] [Reference Citation Analysis]
9 Darwish MS, Qiu L, Taher MA, Zaki AA, Abou-zeid NA, Dawood DH, Shalabi OMAK, Khojah E, Elawady AA. Health Benefits of Postbiotics Produced by E. coli Nissle 1917 in Functional Yogurt Enriched with Cape Gooseberry (Physalis peruviana L.). Fermentation 2022;8:128. [DOI: 10.3390/fermentation8030128] [Cited by in Crossref: 2] [Cited by in F6Publishing: 2] [Article Influence: 2.0] [Reference Citation Analysis]
10 Garcia HS, Santiago-lópez L, González-córdova AF, Vallejo-cordoba B, Hernández-mendoza A. Evaluation of a pseudocereal suitability to prepare a functional fermented beverage with epiphytic lactic acid bacteria of Huauzontle (Chenopodium berlandieri spp. nuttalliae). LWT 2022;155:112913. [DOI: 10.1016/j.lwt.2021.112913] [Reference Citation Analysis]
11 Polo A, Cappello C, Carafa I, Da Ros A, Baccilieri F, Di Cagno R, Gobbetti M. A novel functional herbal tea containing probiotic Bacillus coagulans GanedenBC30: An in vitro study using the Simulator of the Human Intestinal Microbial Ecosystem (SHIME). Journal of Functional Foods 2022;88:104873. [DOI: 10.1016/j.jff.2021.104873] [Cited by in Crossref: 1] [Article Influence: 1.0] [Reference Citation Analysis]