BPG is committed to discovery and dissemination of knowledge
Cited by in F6Publishing
For: Peng C, Yao G, Sun Y, Guo S, Wang J, Mu X, Sun Z, Zhang H. Comparative effects of the single and binary probiotics of Lacticaseibacillus casei Zhang and Bifidobacterium lactis V9 on the growth and metabolomic profiles in yogurts. Food Res Int 2022;152:110603. [PMID: 35181107 DOI: 10.1016/j.foodres.2021.110603] [Cited by in Crossref: 5] [Cited by in F6Publishing: 4] [Article Influence: 5.0] [Reference Citation Analysis]
Number Citing Articles
1 Fan X, Shi Z, Xu J, Li C, Li X, Jiang X, Du L, Tu M, Zeng X, Wu Z, Pan D. Characterization of the effects of binary probiotics and wolfberry dietary fiber on the quality of yogurt. Food Chem 2023;406:135020. [PMID: 36446277 DOI: 10.1016/j.foodchem.2022.135020] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
2 Fan X, Yu L, Shi Z, Li C, Zeng X, Wu Z, Pan D. Characterization of a novel flavored yogurt enriched in γ-aminobutyric acid fermented by Levilactobacillus brevis CGMCC1.5954. J Dairy Sci 2023;106:852-67. [PMID: 36494222 DOI: 10.3168/jds.2022-22590] [Reference Citation Analysis]
3 Olson DW, Aryana KJ. Probiotic Incorporation into Yogurt and Various Novel Yogurt-Based Products. Applied Sciences 2022;12:12607. [DOI: 10.3390/app122412607] [Reference Citation Analysis]
4 Shi Z, Fan X, Tu M, Wu Z, Pan D. Comparison of changes in fermented milk quality due to differences in the proteolytic system between Lactobacillus helveticus R0052 and Lactococcus lactis subsp. lactis JCM5805. Food Bioscience 2022. [DOI: 10.1016/j.fbio.2022.102271] [Reference Citation Analysis]
5 Zhao Y, Zhou C, Ning J, Wang S, Nie Q, Wang W, Zhang J, Ji L. Effect of fermentation by Pediococcus pentosaceus and Staphylococcus carnosus on the metabolite profile of sausages. Food Res Int 2022;162:112096. [PMID: 36461402 DOI: 10.1016/j.foodres.2022.112096] [Reference Citation Analysis]
6 Jia W, Wang X, Shi L. Interference of endogenous benzoic acid with the signatures of sulfonic acid derivatives and carbohydrates in fermented dairy products. Fundamental Research 2022. [DOI: 10.1016/j.fmre.2022.09.033] [Reference Citation Analysis]
7 Guan B, Zhang Z, Chai Y, Amantai X, Chen X, Cao X, Yue X. N-glycosylation of milk proteins: A review spanning 2010–2022. Trends in Food Science & Technology 2022;128:1-21. [DOI: 10.1016/j.tifs.2022.07.017] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
8 Zhang Z, Guo S, Wu T, Yang Y, Yu X, Yao S. Inoculum size of co-fermentative culture affects the sensory quality and volatile metabolome of fermented milk over storage. J Dairy Sci 2022:S0022-0302(22)00265-X. [PMID: 35525614 DOI: 10.3168/jds.2021-21733] [Reference Citation Analysis]
9 Sharma H, Ozogul F, Bartkiene E, Rocha JM. Impact of lactic acid bacteria and their metabolites on the techno-functional properties and health benefits of fermented dairy products. Crit Rev Food Sci Nutr 2021;:1-23. [PMID: 34845955 DOI: 10.1080/10408398.2021.2007844] [Cited by in Crossref: 5] [Cited by in F6Publishing: 4] [Article Influence: 2.5] [Reference Citation Analysis]