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For: Sirini N, Frizzo LS, Aleu G, Soto LP, Rosmini MR. Use of probiotic microorganisms in the formulation of healthy meat products. Current Opinion in Food Science 2021;38:141-6. [DOI: 10.1016/j.cofs.2020.11.007] [Cited by in Crossref: 7] [Cited by in F6Publishing: 4] [Article Influence: 7.0] [Reference Citation Analysis]
Number Citing Articles
1 Manassi CF, de Souza SS, Hassemer GDS, Sartor S, Lima CMG, Miotto M, De Dea Lindner J, Rezzadori K, Pimentel TC, Ramos GLDPA, Esmerino E, Holanda Duarte MCK, Marsico ET, Verruck S. Functional meat products: Trends in pro-, pre-, syn-, para- and post-biotic use. Food Research International 2022;154:111035. [DOI: 10.1016/j.foodres.2022.111035] [Cited by in Crossref: 5] [Cited by in F6Publishing: 3] [Article Influence: 5.0] [Reference Citation Analysis]
2 Kamarinou CS, Papadopoulou OS, Doulgeraki AI, Tassou CC, Galanis A, Chorianopoulos NG, Argyri AA. Mapping the Key Technological and Functional Characteristics of Indigenous Lactic Acid Bacteria Isolated from Greek Traditional Dairy Products. Microorganisms 2022;10:246. [DOI: 10.3390/microorganisms10020246] [Reference Citation Analysis]
3 Sirini N, Lucas-González R, Fernández-López J, Viuda-Martos M, Pérez-Álvarez JA, Frizzo LS, Signorini ML, Zbrun MV, Rosmini MR. Effect of probiotic Lactiplantibacillus plantarum and chestnut flour (Castanea sativa mill) on microbiological and physicochemical characteristics of dry-cured sausages during storage. Meat Sci 2021;184:108691. [PMID: 34758410 DOI: 10.1016/j.meatsci.2021.108691] [Reference Citation Analysis]
4 Sirini N, Munekata PES, Lorenzo JM, Stegmayer MÁ, Pateiro M, Pérez-álvarez JÁ, Sepúlveda N, Sosa-morales ME, Teixeira A, Fernández-lópez J, Frizzo L, Rosmini M. Development of Healthier and Functional Dry Fermented Sausages: Present and Future. Foods 2022;11:1128. [DOI: 10.3390/foods11081128] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
5 Ucar Y. A novel perspective for Lactobacillus reuteri cell-free supernatant: co-microencapsulation with propolis extracts. Biomass Conv Bioref . [DOI: 10.1007/s13399-022-02360-0] [Reference Citation Analysis]
6 Munekata PES, Pateiro M, Tomasevic I, Domínguez R, da Silva Barretto AC, Santos EM, Lorenzo JM. Functional fermented meat products with probiotics-A review. J Appl Microbiol 2021. [PMID: 34689391 DOI: 10.1111/jam.15337] [Reference Citation Analysis]
7 Zhou C, Xia Q, Du L, He J, Sun Y, Dang Y, Geng F, Pan D, Cao J, Zhou G. Recent developments in off-odor formation mechanism and the potential regulation by starter cultures in dry-cured ham. Crit Rev Food Sci Nutr 2022;:1-15. [PMID: 35373656 DOI: 10.1080/10408398.2022.2057418] [Cited by in Crossref: 1] [Article Influence: 1.0] [Reference Citation Analysis]