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For: Dimitrellou D, Solomakou N, Kokkinomagoulos E, Kandylis P. Yogurts Supplemented with Juices from Grapes and Berries. Foods 2020;9:E1158. [PMID: 32825783 DOI: 10.3390/foods9091158] [Cited by in Crossref: 7] [Cited by in F6Publishing: 13] [Article Influence: 3.5] [Reference Citation Analysis]
Number Citing Articles
1 Fan X, Li X, Du L, Li J, Xu J, Shi Z, Li C, Tu M, Zeng X, Wu Z, Pan D. The effect of natural plant-based homogenates as additives on the quality of yogurt: A review. Food Bioscience 2022;49:101953. [DOI: 10.1016/j.fbio.2022.101953] [Reference Citation Analysis]
2 Brahmi F, Mateos-aparicio I, Garcia-alonso A, Abaci N, Saoudi S, Smail-benazzouz L, Guemghar-haddadi H, Madani K, Boulekbache-makhlouf L. Optimization of Conventional Extraction Parameters for Recovering Phenolic Compounds from Potato (Solanum tuberosum L.) Peels and Their Application as an Antioxidant in Yogurt Formulation. Antioxidants 2022;11:1401. [DOI: 10.3390/antiox11071401] [Reference Citation Analysis]
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4 Soto LP, Sirini NE, Frizzo LS, Zbrun MV, Zimmermann JA, Ruiz MJ, Rosmini MR, Sequeira GJ, Miotti C, Signorini ML. Lactic acid bacteria viability in different refrigerated food matrices: a systematic review and Meta‑analysis. Crit Rev Food Sci Nutr 2022;:1-29. [PMID: 35848093 DOI: 10.1080/10408398.2022.2099807] [Reference Citation Analysis]
5 Al-sahlany STG, Khassaf WH, Niamah AK, Al-manhel AJ. Date juice addition to bio-yogurt: The effects on physicochemical and microbiological properties during storage, as well as blood parameters in vivo. Journal of the Saudi Society of Agricultural Sciences 2022. [DOI: 10.1016/j.jssas.2022.06.005] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
6 Shahein MR, Atwaa ESH, Radwan HA, Elmeligy AA, Hafiz AA, Albrakati A, Elmahallawy EK. Production of a Yogurt Drink Enriched with Golden Berry (Physalispubescens L.) Juice and Its Therapeutic Effect on Hepatitis in Rats. Fermentation 2022;8:112. [DOI: 10.3390/fermentation8030112] [Cited by in Crossref: 6] [Cited by in F6Publishing: 6] [Article Influence: 6.0] [Reference Citation Analysis]
7 Papaioannou GM, Kosma IS, Dimitreli G, Badeka AV, Kontominas MG. Effect of starter culture, probiotics, and flavor additives on physico-chemical, rheological, and sensory properties of cow and goat dessert yogurts. Eur Food Res Technol. [DOI: 10.1007/s00217-021-03955-z] [Cited by in Crossref: 2] [Cited by in F6Publishing: 2] [Article Influence: 2.0] [Reference Citation Analysis]
8 Savas BS, Akan E. Oat bran fortified raspberry probiotic dairy drinks: Physicochemical, textural, microbiologic properties, in vitro bioaccessibility of antioxidants and polyphenols. Food Bioscience 2021;43:101223. [DOI: 10.1016/j.fbio.2021.101223] [Cited by in Crossref: 3] [Cited by in F6Publishing: 2] [Article Influence: 3.0] [Reference Citation Analysis]
9 Kandylis P, Dimitrellou D, Moschakis T. Recent applications of grapes and their derivatives in dairy products. Trends in Food Science & Technology 2021;114:696-711. [DOI: 10.1016/j.tifs.2021.05.029] [Cited by in Crossref: 6] [Cited by in F6Publishing: 8] [Article Influence: 6.0] [Reference Citation Analysis]
10 Dimitrellou D, Kandylis P, Kokkinomagoulos E, Hatzikamari M, Bekatorou A. Emmer-Based Beverage Fortified with Fruit Juices. Applied Sciences 2021;11:3116. [DOI: 10.3390/app11073116] [Cited by in Crossref: 6] [Cited by in F6Publishing: 1] [Article Influence: 6.0] [Reference Citation Analysis]
11 Kandylis P. Grapes and Their Derivatives in Functional Foods. Foods 2021;10:672. [PMID: 33809832 DOI: 10.3390/foods10030672] [Cited by in Crossref: 2] [Cited by in F6Publishing: 3] [Article Influence: 2.0] [Reference Citation Analysis]
12 Lee SB, Cosmas B, Park HD. The Antimutagenic and Antioxidant Activity of Fermented Milk Supplemented with Cudrania tricuspidata Powder. Foods 2020;9:E1762. [PMID: 33260748 DOI: 10.3390/foods9121762] [Cited by in Crossref: 4] [Cited by in F6Publishing: 3] [Article Influence: 2.0] [Reference Citation Analysis]
13 Aliaño-González MJ, Jarillo JA, Carrera C, Ferreiro-González M, Álvarez JÁ, Palma M, Ayuso J, Barbero GF, Espada-Bellido E. Optimization of a Novel Method Based on Ultrasound-Assisted Extraction for the Quantification of Anthocyanins and Total Phenolic Compounds in Blueberry Samples (Vaccinium corymbosum L.). Foods 2020;9:E1763. [PMID: 33260750 DOI: 10.3390/foods9121763] [Cited by in F6Publishing: 12] [Reference Citation Analysis]