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Cited by in F6Publishing

For:	Silva L, Schmidt G, Alves L, Oliveira V, Laureano-melo R, Stutz E, Martins J, Paula B, Luchese R, Guerra A, Rodrigues P. Use of probiotic strains to produce beers by axenic or semi-separated co-culture system. Food and Bioproducts Processing 2020;124:408-18. [DOI: 10.1016/j.fbp.2020.10.001] [Cited by in Crossref: 7] [Cited by in F6Publishing: 3] [Article Influence: 2.3] [Reference Citation Analysis]

For:

Silva L, Schmidt G, Alves L, Oliveira V, Laureano-melo R, Stutz E, Martins J, Paula B, Luchese R, Guerra A, Rodrigues P. Use of probiotic strains to produce beers by axenic or semi-separated co-culture system. Food and Bioproducts Processing 2020;124:408-18. [DOI: 10.1016/j.fbp.2020.10.001] [Cited by in Crossref: 7] [Cited by in F6Publishing: 3] [Article Influence: 2.3] [Reference Citation Analysis]

Number	Citing Articles
1	Roldán-López D, Muñiz-Calvo S, Daroqui N, Knez M, Guillamón JM, Pérez-Torrado R. The potential role of yeasts in the mitigation of health issues related to beer consumption. Crit Rev Food Sci Nutr 2022;:1-16. [PMID: 36222026 DOI: 10.1080/10408398.2022.2129584] [Reference Citation Analysis]
2	Bouchez A, De Vuyst L. Acetic Acid Bacteria in Sour Beer Production: Friend or Foe? Front Microbiol 2022;13:957167. [DOI: 10.3389/fmicb.2022.957167] [Reference Citation Analysis]
3	Palachum W, Choorit W, Chisti Y. Nutritionally Enhanced Probioticated Whole Pineapple Juice. Fermentation 2021;7:178. [DOI: 10.3390/fermentation7030178] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 0.5] [Reference Citation Analysis]
4	Gerogiorgis DI, Bakalis S. Digitalisation of Food and Beverage Manufacturing. Food and Bioproducts Processing 2021;128:259-61. [DOI: 10.1016/j.fbp.2021.04.011] [Cited by in F6Publishing: 1] [Reference Citation Analysis]