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For: Terzić-Vidojević A, Veljović K, Tolinački M, Živković M, Lukić J, Lozo J, Fira Đ, Jovčić B, Strahinić I, Begović J, Popović N, Miljković M, Kojić M, Topisirović L, Golić N. Diversity of non-starter lactic acid bacteria in autochthonous dairy products from Western Balkan Countries - Technological and probiotic properties. Food Res Int 2020;136:109494. [PMID: 32846575 DOI: 10.1016/j.foodres.2020.109494] [Cited by in Crossref: 9] [Cited by in F6Publishing: 4] [Article Influence: 4.5] [Reference Citation Analysis]
Number Citing Articles
1 Degenhardt R, Sobral Marques Souza D, Acordi Menezes LA, de Melo Pereira GV, Rodríguez-Lázaro D, Fongaro G, De Dea Lindner J. Detection of Enteric Viruses and Core Microbiome Analysis in Artisanal Colonial Salami-Type Dry-Fermented Sausages from Santa Catarina, Brazil. Foods 2021;10:1957. [PMID: 34441733 DOI: 10.3390/foods10081957] [Reference Citation Analysis]
2 Ruppitsch W, Nisic A, Hyden P, Cabal A, Sucher J, Stöger A, Allerberger F, Martinović A. Genetic Diversity of Leuconostoc mesenteroides Isolates from Traditional Montenegrin Brine Cheese. Microorganisms 2021;9:1612. [PMID: 34442691 DOI: 10.3390/microorganisms9081612] [Reference Citation Analysis]
3 Papadakis P, Konteles S, Batrinou A, Ouzounis S, Tsironi T, Halvatsiotis P, Tsakali E, Van Impe JFM, Vougiouklaki D, Strati IF, Houhoula D. Characterization of Bacterial Microbiota of P.D.O. Feta Cheese by 16S Metagenomic Analysis. Microorganisms 2021;9:2377. [PMID: 34835502 DOI: 10.3390/microorganisms9112377] [Reference Citation Analysis]
4 Nakibapher Jones Shangpliang H, Tamang JP. Phenotypic and genotypic characterisation of lactic acid bacteria isolated from exotic naturally fermented milk (cow and yak) products of Arunachal Pradesh, India. International Dairy Journal 2021;118:105038. [DOI: 10.1016/j.idairyj.2021.105038] [Cited by in Crossref: 5] [Cited by in F6Publishing: 3] [Article Influence: 5.0] [Reference Citation Analysis]
5 K. Alharbi N, Alsaloom AN, Di Maro A. Characterization of Lactic Bacteria Isolated from Raw Milk and Their Antibacterial Activity against Bacteria as the Cause of Clinical Bovine Mastitis. Journal of Food Quality 2021;2021:1-8. [DOI: 10.1155/2021/6466645] [Reference Citation Analysis]
6 Terzić-Vidojević A, Veljović K, Popović N, Tolinački M, Golić N. Enterococci from Raw-Milk Cheeses: Current Knowledge on Safety, Technological, and Probiotic Concerns. Foods 2021;10:2753. [PMID: 34829034 DOI: 10.3390/foods10112753] [Cited by in Crossref: 1] [Article Influence: 1.0] [Reference Citation Analysis]
7 Oštarić F, Antunac N, Cubric-curik V, Curik I, Jurić S, Kazazić S, Kiš M, Vinceković M, Zdolec N, Špoljarić J, Mikulec N. Challenging Sustainable and Innovative Technologies in Cheese Production: A Review. Processes 2022;10:529. [DOI: 10.3390/pr10030529] [Reference Citation Analysis]
8 Popović N, Brdarić E, Đokić J, Dinić M, Veljović K, Golić N, Terzić-Vidojević A. Yogurt Produced by Novel Natural Starter Cultures Improves Gut Epithelial Barrier In Vitro. Microorganisms 2020;8:E1586. [PMID: 33076224 DOI: 10.3390/microorganisms8101586] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 0.5] [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] [Reference Citation Analysis]
10 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]
11 Marasco R, Gazzillo M, Campolattano N, Sacco M, Muscariello L. Isolation and Identification of Lactic Acid Bacteria from Natural Whey Cultures of Buffalo and Cow Milk. Foods 2022;11:233. [DOI: 10.3390/foods11020233] [Reference Citation Analysis]
12 Cardinali F, Ferrocino I, Milanović V, Belleggia L, Corvaglia MR, Garofalo C, Foligni R, Mannozzi C, Mozzon M, Cocolin L, Osimani A, Aquilanti L. Microbial communities and volatile profile of Queijo de Azeitão PDO cheese, a traditional Mediterranean thistle-curdled cheese from Portugal. Food Res Int 2021;147:110537. [PMID: 34399514 DOI: 10.1016/j.foodres.2021.110537] [Cited by in F6Publishing: 1] [Reference Citation Analysis]
13 Vesković-Moračanin S, Dragutin Đ, Velebit B, Borović B, Milijašević M, Stojanova M. Determination of antilisterial effect of some microbial isolates from traditional zlatar cheese during the fermentation of soft white cheese. Food Sci Technol Int 2022;:10820132221097871. [PMID: 35484809 DOI: 10.1177/10820132221097871] [Reference Citation Analysis]
14 Miranda C, Contente D, Igrejas G, Câmara SPA, Dapkevicius MLE, Poeta P. Role of Exposure to Lactic Acid Bacteria from Foods of Animal Origin in Human Health. Foods 2021;10:2092. [PMID: 34574202 DOI: 10.3390/foods10092092] [Reference Citation Analysis]
15 Soemarie YB, Milanda T, Barliana MI, Castillo A. Isolation, Characterization, and Identification Candidate of Probiotic Bacteria Isolated from Wadi Papuyu (Anabas testudineus Bloch.) a Fermented Fish Product from Central Kalimantan, Indonesia. International Journal of Food Science 2022;2022:1-9. [DOI: 10.1155/2022/4241531] [Reference Citation Analysis]