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For: Fischer C, Kleinschmidt T. Valorisation of sweet whey by fermentation with mixed yoghurt starter cultures with focus on galactooligosaccharide synthesis. International Dairy Journal 2021;119:105068. [DOI: 10.1016/j.idairyj.2021.105068] [Cited by in Crossref: 3] [Cited by in F6Publishing: 2] [Article Influence: 1.5] [Reference Citation Analysis]
Number Citing Articles
1 Xu T, Sun R, Zhang Y, Zhang C, Wang Y, Wang ZA, Du Y. Recent Research and Application Prospect of Functional Oligosaccharides on Intestinal Disease Treatment. Molecules 2022;27:7622. [DOI: 10.3390/molecules27217622] [Reference Citation Analysis]
2 Chourasia R, Phukon LC, Abedin MM, Padhi S, Singh SP, Rai AK. Whey valorization by microbial and enzymatic bioprocesses for the production of nutraceuticals and value-added products. Bioresource Technology Reports 2022;19:101144. [DOI: 10.1016/j.biteb.2022.101144] [Reference Citation Analysis]
3 Lavelli V, Beccalli MP. Cheese whey recycling in the perspective of the circular economy: Modeling processes and the supply chain to design the involvement of the small and medium enterprises. Trends in Food Science & Technology 2022. [DOI: 10.1016/j.tifs.2022.06.013] [Cited by in Crossref: 2] [Cited by in F6Publishing: 3] [Article Influence: 2.0] [Reference Citation Analysis]
4 Panagopoulos V, Boura K, Dima A, Karabagias IK, Bosnea L, Nigam PS, Kanellaki M, Koutinas AA. Consolidated bioprocessing of lactose into lactic acid and ethanol using non-engineered cell factories. Bioresour Technol 2021;345:126464. [PMID: 34864183 DOI: 10.1016/j.biortech.2021.126464] [Cited by in Crossref: 8] [Cited by in F6Publishing: 8] [Article Influence: 4.0] [Reference Citation Analysis]