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For: Plé C, Richoux R, Jardin J, Nurdin M, Briard-bion V, Parayre S, Ferreira S, Pot B, Bouguen G, Deutsch S, Falentin H, Foligné B, Jan G. Single-strain starter experimental cheese reveals anti-inflammatory effect of Propionibacterium freudenreichii CIRM BIA 129 in TNBS-colitis model. Journal of Functional Foods 2015;18:575-85. [DOI: 10.1016/j.jff.2015.08.015] [Cited by in Crossref: 27] [Cited by in F6Publishing: 10] [Article Influence: 3.9] [Reference Citation Analysis]
Number Citing Articles
1 Liu J, Wang Z, Mai P, Hao Y, Wang Z, Wang J. Quinoa bran soluble dietary fiber ameliorates dextran sodium sulfate induced ulcerative colitis in BALB/c mice by maintaining intestinal barrier function and modulating gut microbiota. International Journal of Biological Macromolecules 2022;216:75-85. [DOI: 10.1016/j.ijbiomac.2022.06.194] [Reference Citation Analysis]
2 Zhao Q, Huang A, Wu G, Guo Q, Li M, Wang X. Identification, structure, and caseinolytic properties of milk-clotting proteases from Moringa oleifera flowers. Food Research International 2022;159:111598. [DOI: 10.1016/j.foodres.2022.111598] [Reference Citation Analysis]
3 de Assis DA, Machado C, Matte C, Ayub MAZ. High Cell Density Culture of Dairy Propionibacterium sp. and Acidipropionibacterium sp.: A Review for Food Industry Applications. Food Bioprocess Technol. [DOI: 10.1007/s11947-021-02748-2] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
4 Cordeiro BF, Lemos L, Oliveira ER, Silva SH, Savassi B, Figueiroa A, Faria AMC, Ferreira E, Esmerino EA, Rocha RS, Freitas MQ, Silva MC, Cruz AG, do Carmo FLR, Azevedo V. Prato cheese containing Lactobacillus casei 01 fails to prevent dextran sodium sulphate-induced colitis. International Dairy Journal 2019;99:104551. [DOI: 10.1016/j.idairyj.2019.104551] [Cited by in Crossref: 4] [Cited by in F6Publishing: 3] [Article Influence: 1.3] [Reference Citation Analysis]
5 Gaucher F, Bonnassie S, Rabah H, Leverrier P, Pottier S, Jardin J, Briard-Bion V, Marchand P, Jeantet R, Blanc P, Jan G. Benefits and drawbacks of osmotic adjustment in Propionibacterium freudenreichii. J Proteomics 2019;204:103400. [PMID: 31152938 DOI: 10.1016/j.jprot.2019.103400] [Cited by in Crossref: 6] [Cited by in F6Publishing: 8] [Article Influence: 2.0] [Reference Citation Analysis]
6 Huang S, Rabah H, Ferret-bernard S, Le Normand L, Gaucher F, Guerin S, Nogret I, Le Loir Y, Chen XD, Jan G, Boudry G, Jeantet R. Propionic fermentation by the probiotic Propionibacterium freudenreichii to functionalize whey. Journal of Functional Foods 2019;52:620-8. [DOI: 10.1016/j.jff.2018.11.043] [Cited by in Crossref: 6] [Cited by in F6Publishing: 2] [Article Influence: 2.0] [Reference Citation Analysis]
7 Wang K, Jin X, Li Q, Sawaya ACHF, Le Leu RK, Conlon MA, Wu L, Hu F. Propolis from Different Geographic Origins Decreases Intestinal Inflammation and Bacteroides spp. Populations in a Model of DSS-Induced Colitis. Mol Nutr Food Res 2018;62:1800080. [DOI: 10.1002/mnfr.201800080] [Cited by in Crossref: 78] [Cited by in F6Publishing: 122] [Article Influence: 19.5] [Reference Citation Analysis]
8 Rabah H, Ménard O, Gaucher F, do Carmo FLR, Dupont D, Jan G. Cheese matrix protects the immunomodulatory surface protein SlpB of Propionibacterium freudenreichii during in vitro digestion. Food Research International 2018;106:712-21. [DOI: 10.1016/j.foodres.2018.01.035] [Cited by in Crossref: 16] [Cited by in F6Publishing: 16] [Article Influence: 4.0] [Reference Citation Analysis]
9 Plé C, Breton J, Richoux R, Nurdin M, Deutsch S, Falentin H, Hervé C, Chuat V, Lemée R, Maguin E, Jan G, Van de Guchte M, Foligné B. Combining selected immunomodulatory Propionibacterium freudenreichii and Lactobacillus delbrueckii strains: Reverse engineering development of an anti-inflammatory cheese. Mol Nutr Food Res 2016;60:935-48. [DOI: 10.1002/mnfr.201500580] [Cited by in Crossref: 35] [Cited by in F6Publishing: 28] [Article Influence: 5.0] [Reference Citation Analysis]
10 Thierry A, Valence F, Deutsch S, Even S, Falentin H, Le Loir Y, Jan G, Gagnaire V. Strain-to-strain differences within lactic and propionic acid bacteria species strongly impact the properties of cheese–A review. Dairy Sci & Technol 2015;95:895-918. [DOI: 10.1007/s13594-015-0267-9] [Cited by in Crossref: 20] [Cited by in F6Publishing: 17] [Article Influence: 2.9] [Reference Citation Analysis]