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Cited by in F6Publishing
For: Ganatsios V, Nigam P, Plessas S, Terpou A. Kefir as a Functional Beverage Gaining Momentum towards Its Health Promoting Attributes. Beverages 2021;7:48. [DOI: 10.3390/beverages7030048] [Cited by in Crossref: 5] [Cited by in F6Publishing: 1] [Article Influence: 5.0] [Reference Citation Analysis]
Number Citing Articles
1 Păcularu-burada B, Ceoromila (Cantaragiu) A, Vasile MA, Bahrim G. Novel insights into different kefir grains usefulness as valuable multiple starter cultures to achieve bioactive gluten-free sourdoughs. LWT 2022;165:113670. [DOI: 10.1016/j.lwt.2022.113670] [Reference Citation Analysis]
2 Yilmaz B, Sharma H, Melekoglu E, Ozogul F. Recent developments in dairy kefir-derived lactic acid bacteria and their health benefits. Food Bioscience 2022;46:101592. [DOI: 10.1016/j.fbio.2022.101592] [Cited by in Crossref: 4] [Cited by in F6Publishing: 4] [Article Influence: 4.0] [Reference Citation Analysis]
3 Dahiya D, Nigam PS. The Gut Microbiota Influenced by the Intake of Probiotics and Functional Foods with Prebiotics Can Sustain Wellness and Alleviate Certain Ailments like Gut-inflammation and Colon-Cancer. Microorganisms 2022;10:665. [DOI: 10.3390/microorganisms10030665] [Cited by in Crossref: 4] [Cited by in F6Publishing: 3] [Article Influence: 4.0] [Reference Citation Analysis]
4 Lima Parente Fernandes M, Cristina de Souza A, Sérgio Pedroso Costa Júnior P, Ayra Alcântara Veríssimo L, Satler Pylro V, Ribeiro Dias D, Freitas Schwan R. Sugary kefir grains as the inoculum for developing a low sodium isotonic beverage. Food Research International 2022;157:111257. [DOI: 10.1016/j.foodres.2022.111257] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
5 Agarbati A, Ciani M, Canonico L, Galli E, Comitini F. Exploitation of Yeasts with Probiotic Traits for Kefir Production: Effectiveness of the Microbial Consortium. Fermentation 2022;8:9. [DOI: 10.3390/fermentation8010009] [Cited by in Crossref: 1] [Article Influence: 1.0] [Reference Citation Analysis]
6 Mantzourani I, Terpou A, Bekatorou A, Plessas S. Valorization of Lactic Acid Fermentation of Pomegranate Juice by an Acid Tolerant and Potentially Probiotic LAB Isolated from Kefir Grains. Fermentation 2022;8:142. [DOI: 10.3390/fermentation8040142] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
7 Penna ACG, Portel CS, Pagani MM, Mársico ET, Silva ACO, Esmerino EA. Impact of food choice and consumption profile on the perception of food coloring on kefir labels: Insights of the projective technique of Product Personality Profiling. Food Res Int 2021;150:110802. [PMID: 34863494 DOI: 10.1016/j.foodres.2021.110802] [Reference Citation Analysis]
8 Harutyunyan M, Malfeito-ferreira M. The Rise of Wine among Ancient Civilizations across the Mediterranean Basin. Heritage 2022;5:788-812. [DOI: 10.3390/heritage5020043] [Reference Citation Analysis]
9 Nejati F, Capitain CC, Krause JL, Kang G, Riedel R, Chang H, Kurreck J, Junne S, Weller P, Neubauer P. Traditional Grain-Based vs. Commercial Milk Kefirs, How Different Are They? Applied Sciences 2022;12:3838. [DOI: 10.3390/app12083838] [Reference Citation Analysis]
10 Łopusiewicz Ł, Śmietana N, Paradowska D, Drozłowska E. Black Cumin (Nigella sativa L.) Seed Press Cake as a Novel Material for the Development of New Non-Dairy Beverage Fermented with Kefir Grains. Microorganisms 2022;10:300. [DOI: 10.3390/microorganisms10020300] [Cited by in Crossref: 1] [Article Influence: 1.0] [Reference Citation Analysis]