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For: Maoloni A, Blaiotta G, Ferrocino I, Mangia NP, Osimani A, Milanović V, Cardinali F, Cesaro C, Garofalo C, Clementi F, Pasquini M, Trombetta MF, Cocolin L, Aquilanti L. Microbiological characterization of Gioddu, an Italian fermented milk. Int J Food Microbiol 2020;323:108610. [PMID: 32240882 DOI: 10.1016/j.ijfoodmicro.2020.108610] [Cited by in Crossref: 11] [Cited by in F6Publishing: 11] [Article Influence: 5.5] [Reference Citation Analysis]
Number Citing Articles
1 Biolcati F, Ferrocino I, Bottero MT, Dalmasso A. The Bacterial and Fungal Microbiota of “Robiola di Roccaverano” Protected Designation of Origin Raw Milk Cheese. Front Microbiol 2022;12:776862. [DOI: 10.3389/fmicb.2021.776862] [Cited by in Crossref: 2] [Cited by in F6Publishing: 2] [Article Influence: 2.0] [Reference Citation Analysis]
2 Carasi P, Malamud M, Serradell MA. Potentiality of Food-Isolated Lentilactobacillus kefiri Strains as Probiotics: State-of-Art and Perspectives. Curr Microbiol 2021;79:21. [PMID: 34905095 DOI: 10.1007/s00284-021-02728-x] [Reference Citation Analysis]
3 Sabater C, Cobo-Díaz JF, Álvarez-Ordóñez A, Ruas-Madiedo P, Ruiz L, Margolles A. Novel methods of microbiome analysis in the food industry. Int Microbiol 2021;24:593-605. [PMID: 34686940 DOI: 10.1007/s10123-021-00215-8] [Reference Citation Analysis]
4 Adikari AMMU, Priyashantha H, Disanayaka JNK, Jayatileka DV, Kodithuwakku SP, Jayatilake JAMS, Vidanarachchi JK. Isolation, identification and characterization of L actobacillus species diversity from Meekiri: traditional fermented buffalo milk gels in Sri Lanka. Heliyon 2021;7:e08136. [PMID: 34660933 DOI: 10.1016/j.heliyon.2021.e08136] [Cited by in Crossref: 2] [Cited by in F6Publishing: 2] [Article Influence: 2.0] [Reference Citation Analysis]
5 Ferrocino I, Rantsiou K, Cocolin L. Investigating dairy microbiome: an opportunity to ensure quality, safety and typicity. Curr Opin Biotechnol 2021;73:164-70. [PMID: 34474311 DOI: 10.1016/j.copbio.2021.08.009] [Cited by in Crossref: 6] [Cited by in F6Publishing: 6] [Article Influence: 6.0] [Reference Citation Analysis]
6 Biçer Y, Telli AE, Sönmez G, Turkal G, Telli N, Uçar G. Comparison of commercial and traditional kefir microbiota using metagenomic analysis. Int J Dairy Technol 2021;74:528-34. [DOI: 10.1111/1471-0307.12789] [Cited by in Crossref: 9] [Cited by in F6Publishing: 11] [Article Influence: 9.0] [Reference Citation Analysis]
7 Guangsen T, Xiang L, Jiahu G. Microbial diversity and volatile metabolites of kefir prepared by different milk types. CyTA - Journal of Food 2021;19:399-407. [DOI: 10.1080/19476337.2021.1912190] [Cited by in Crossref: 2] [Cited by in F6Publishing: 1] [Article Influence: 2.0] [Reference Citation Analysis]
8 Simões LA, de Souza AC, Schwan RF, Dias DR. Enumerating Distinct Yeast in the Same Food Sample. Detection and Enumeration of Bacteria, Yeast, Viruses, and Protozoan in Foods and Freshwater 2021. [DOI: 10.1007/978-1-0716-1932-2_11] [Reference Citation Analysis]
9 Murgia MA, Deiana P, Nudda A, Correddu F, Montanari L, Mangia NP. Assessment of Microbiological Quality and Physicochemical Parameters of Fruhe Made by Ovine and Goat Milk: A Sardinian (Italy) Cheese. Fermentation 2020;6:119. [DOI: 10.3390/fermentation6040119] [Cited by in Crossref: 6] [Cited by in F6Publishing: 6] [Article Influence: 3.0] [Reference Citation Analysis]
10 Garofalo C, Ferrocino I, Reale A, Sabbatini R, Milanović V, Alkić-Subašić M, Boscaino F, Aquilanti L, Pasquini M, Trombetta MF, Tavoletti S, Coppola R, Cocolin L, Blesić M, Sarić Z, Clementi F, Osimani A. Study of kefir drinks produced by backslopping method using kefir grains from Bosnia and Herzegovina: Microbial dynamics and volatilome profile. Food Res Int 2020;137:109369. [PMID: 33233071 DOI: 10.1016/j.foodres.2020.109369] [Cited by in Crossref: 22] [Cited by in F6Publishing: 22] [Article Influence: 11.0] [Reference Citation Analysis]