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For: Mayo B, Rodríguez J, Vázquez L, Flórez AB. Microbial Interactions within the Cheese Ecosystem and Their Application to Improve Quality and Safety. Foods 2021;10:602. [PMID: 33809159 DOI: 10.3390/foods10030602] [Cited by in Crossref: 3] [Cited by in F6Publishing: 2] [Article Influence: 3.0] [Reference Citation Analysis]
Number Citing Articles
1 Shaukat A, Nadeem M, Ranjha MMAN, Teferra TF, Rukh L, Sultan W. Effect of ripening and in vitro digestion on free amino acids and Angiotensin I converting enzyme inhibitory (ACE-I) potential of cow and Buffalo milk cheddar cheeses. International Journal of Food Properties 2022;25:948-59. [DOI: 10.1080/10942912.2022.2070200] [Reference Citation Analysis]
2 Saldo J, Sendra E. Recent Advances and Trends in the Dairy Field. Foods 2022;11:1956. [DOI: 10.3390/foods11131956] [Reference Citation Analysis]
3 Lacorte GA, Cruvinel LA, de Paula Ávila M, Dias MF, de Abreu Pereira A, Nascimento AMA, de Melo Franco BDG. Investigating the influence of Food Safety Management Systems (FSMS) on microbial diversity of Canastra cheeses and their processing environments. Food Microbiology 2022. [DOI: 10.1016/j.fm.2022.104023] [Reference Citation Analysis]
4 Parente E, Zotta T, Ricciardi A. A review of methods for the inference and experimental confirmation of microbial association networks in cheese. International Journal of Food Microbiology 2022;368:109618. [DOI: 10.1016/j.ijfoodmicro.2022.109618] [Cited by in Crossref: 2] [Cited by in F6Publishing: 2] [Article Influence: 2.0] [Reference Citation Analysis]
5 Anastasiou R, Kazou M, Georgalaki M, Aktypis A, Zoumpopoulou G, Tsakalidou E. Omics Approaches to Assess Flavor Development in Cheese. Foods 2022;11:188. [PMID: 35053920 DOI: 10.3390/foods11020188] [Cited by in Crossref: 3] [Cited by in F6Publishing: 3] [Article Influence: 3.0] [Reference Citation Analysis]
6 da Silva Duarte V, Lombardi A, Corich V, Giacomini A. Assessment of the microbiological origin of blowing defects in Grana Padano Protected Designation of Origin cheese. J Dairy Sci 2022:S0022-0302(22)00027-3. [PMID: 35086714 DOI: 10.3168/jds.2021-21097] [Reference Citation Analysis]
7 Gaglio R, Pescuma M, Madrid-Albarrán Y, Franciosi E, Moschetti G, Francesca N, Mozzi F, Settanni L. Selenium bio-enrichment of Mediterranean fruit juices through lactic acid fermentation. Int J Food Microbiol 2021;354:109248. [PMID: 34059319 DOI: 10.1016/j.ijfoodmicro.2021.109248] [Reference Citation Analysis]
8 Jiang N, Wu R, Wu C, Wang R, Wu J, Shi H. Multi-omics approaches to elucidate the role of interactions between microbial communities in cheese flavor and quality. Food Reviews International. [DOI: 10.1080/87559129.2022.2070199] [Reference Citation Analysis]
9 Kavková M, Cihlář J, Dráb V, Bazalová O, Dlouhá Z. The Interactions among Isolates of Lactiplantibacillus plantarum and Dairy Yeast Contaminants: Towards Biocontrol Applications. Fermentation 2022;8:14. [DOI: 10.3390/fermentation8010014] [Reference Citation Analysis]
10 Tzora A, Nelli A, Voidarou C(, Fotou K, Bonos E, Rozos G, Grigoriadou K, Papadopoulos P, Basdagianni Z, Giannenas I, Skoufos I. Impact of an Omega-3-Enriched Sheep Diet on the Microbiota and Chemical Composition of Kefalograviera Cheese. Foods 2022;11:843. [DOI: 10.3390/foods11060843] [Reference Citation Analysis]
11 Del Matto I, Rossi F, Iannitto G, Petrone D, Mastrodomenico MT, Alessiani A, Sacchini L, Amadoro C, Tucci P, Marino L. Variability of the microbiota in traditional Caciocavallo, Scamorza and Caciotta cheeses manufactured with raw milk and natural cultures. Int J Dairy Technol 2021;74:564-74. [DOI: 10.1111/1471-0307.12787] [Cited by in Crossref: 2] [Article Influence: 2.0] [Reference Citation Analysis]
12 Botello-morte L, Moniente M, Gil-ramírez Y, Virto R, García-gonzalo D, Pagán R. Identification by means of molecular tools of the microbiota responsible for the formation of histamine accumulated in commercial cheeses in Spain. Food Control 2022;133:108595. [DOI: 10.1016/j.foodcont.2021.108595] [Cited by in Crossref: 2] [Cited by in F6Publishing: 2] [Article Influence: 2.0] [Reference Citation Analysis]
13 Settanni L, Busetta G, Puccio V, Licitra G, Franciosi E, Botta L, Di Gerlando R, Todaro M, Gaglio R. In-Depth Investigation of the Safety of Wooden Shelves Used for Traditional Cheese Ripening. Appl Environ Microbiol 2021;87:e0152421. [PMID: 34550766 DOI: 10.1128/AEM.01524-21] [Reference Citation Analysis]