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For: Sakandar HA, Zhang H. Trends in Probiotic(s)-Fermented milks and their in vivo functionality: A review. Trends in Food Science & Technology 2021;110:55-65. [DOI: 10.1016/j.tifs.2021.01.054] [Cited by in Crossref: 23] [Cited by in F6Publishing: 26] [Article Influence: 23.0] [Reference Citation Analysis]
Number Citing Articles
1 Yang J, Kuang H, Xiong X, Li N, Song J. Alteration of the allergenicity of cow’s milk proteins using different food processing modifications. Critical Reviews in Food Science and Nutrition 2022. [DOI: 10.1080/10408398.2022.2144792] [Reference Citation Analysis]
2 Fan S, Xue T, Bai B, Bo T, Zhang J. Probiotic Properties Including the Antioxidant and Hypoglycemic Ability of Lactic Acid Bacteria from Fermented Grains of Chinese Baijiu. Foods 2022;11:3476. [DOI: 10.3390/foods11213476] [Reference Citation Analysis]
3 Ma J, Miao Y, Li J, Ma Y, Wu M, Wang W, Xu C, Jiang Z, Hou J. Incorporation of Blue Honeysuckle Juice into Fermented Goat Milk: Physicochemical, Sensory and Antioxidant Characteristics and In Vitro Gastrointestinal Digestion. Foods 2022;11:3065. [PMID: 36230140 DOI: 10.3390/foods11193065] [Reference Citation Analysis]
4 Jiang T, Li Y, Li L, Liang T, Du M, Yang L, Yang J, Yang R, Zhao H, Chen M, Ding Y, Zhang J, Wang J, Xie X, Wu Q. Bifidobacterium longum 070103 Fermented Milk Improve Glucose and Lipid Metabolism Disorders by Regulating Gut Microbiota in Mice. Nutrients 2022;14:4050. [DOI: 10.3390/nu14194050] [Reference Citation Analysis]
5 Ma D, Zhou Y, Wu L, Li Z, Jiang W, Huang S, Guo X, Sheng J, Wang F. Enhanced Stability and Function of Probiotic Streptococcus thermophilus with Self-Encapsulation by Increasing the Biosynthesis of Hyaluronan. ACS Appl Mater Interfaces. [DOI: 10.1021/acsami.2c11591] [Reference Citation Analysis]
6 Lopes de Oliveira F, Yanka Portes Arruda T, Caldeira Morzelle M, Paula Aparecida Pereira A, Neves Casarotti S. Fruit by-products as potential prebiotics and promising functional ingredients to produce fermented milk. Food Research International 2022. [DOI: 10.1016/j.foodres.2022.111841] [Reference Citation Analysis]
7 Xia A, Jiang Y, Li B, Wang T, Zhao J, Liu X, Chen W. Indigenous Chinese fermented dairy products: Microbial diversity, flavour, and health benefits. International Dairy Journal 2022. [DOI: 10.1016/j.idairyj.2022.105479] [Reference Citation Analysis]
8 Huang P, Yu L, Tian F, Zhao J, Zhang H, Chen W, Zhai Q. Untargeted metabolomics revealed the key metabolites in milk fermented with starter cultures containing Lactobacillus plantarum CCFM8610. LWT 2022;165:113768. [DOI: 10.1016/j.lwt.2022.113768] [Reference Citation Analysis]
9 Ou D, Ling N, Wang X, Zou Y, Dong J, Zhang D, Shen Y, Ye Y. Safety Assessment of One Lactiplantibacillus plantarum Isolated from the Traditional Chinese Fermented Vegetables—Jiangshui. Foods 2022;11:2177. [DOI: 10.3390/foods11152177] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
10 Jia W, Di C, Zhang R, Shi L. Application of liquid chromatography mass spectrometry-based lipidomics to dairy products research: An emerging modulator of gut microbiota and human metabolic disease risk. Food Research International 2022;157:111206. [DOI: 10.1016/j.foodres.2022.111206] [Cited by in Crossref: 7] [Cited by in F6Publishing: 6] [Article Influence: 7.0] [Reference Citation Analysis]
11 He J, Li W, Deng J, Lin Q, Bai J, Zhang L, Fang Y. An insight into the health beneficial of probiotics dairy products: a critical review. Crit Rev Food Sci Nutr 2022;:1-20. [PMID: 35730254 DOI: 10.1080/10408398.2022.2090493] [Cited by in Crossref: 1] [Article Influence: 1.0] [Reference Citation Analysis]
12 Muhialdin BJ, Filimonau V, Qasem JM, Ibrahim SA, Algboory HL. Traditional fermented foods and beverages in Iraq and their potential for large-scale commercialization. J Ethn Food 2022;9. [DOI: 10.1186/s42779-022-00133-8] [Reference Citation Analysis]
13 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]
14 Sun Y, Peng C, Wang J, Guo S, Sun Z, Zhang H. Mesopic fermentation contributes more to the formation of important flavor compounds and increased growth of Lactobacillus casei Zhang than does high temperature during milk fermentation and storage. Journal of Dairy Science 2022. [DOI: 10.3168/jds.2021-20949] [Cited by in Crossref: 2] [Cited by in F6Publishing: 2] [Article Influence: 2.0] [Reference Citation Analysis]
15 Wu N, Zhao Y, Wang Y, Shuang Q. Effects of ultra-high pressure treatment on angiotensin-converting enzyme (ACE) inhibitory activity, antioxidant activity, and physicochemical properties of milk fermented with Lactobacillus delbrueckii QS306. J Dairy Sci 2022;105:1837-47. [PMID: 35094856 DOI: 10.3168/jds.2021-20990] [Reference Citation Analysis]
16 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]
17 Fusco V, Chieffi D, Benomar N, Abriouel H. Indigenous probiotic microorganisms in fermented foods. Probiotics for Human Nutrition in Health and Disease 2022. [DOI: 10.1016/b978-0-323-89908-6.00014-5] [Reference Citation Analysis]
18 de Jesus LCL, da Silva TF, Glória RDA, Freitas ADS, Américo MF, Fernandes LJDS, Campos GM, Gomes GC, Santos RCV, Carvalho RDDO, Barh D, Azevedo V. Lactic acid bacteria–based beverages in the promotion of gastrointestinal tract health. Microbiome, Immunity, Digestive Health and Nutrition 2022. [DOI: 10.1016/b978-0-12-822238-6.00008-x] [Reference Citation Analysis]
19 Xiao J, Wang J, Gan R, Wu D, Xu Y, Peng L, Geng F. Quantitative N-glycoproteome analysis of bovine milk and yogurt. Current Research in Food Science 2022;5:182-90. [DOI: 10.1016/j.crfs.2022.01.003] [Cited by in Crossref: 2] [Cited by in F6Publishing: 2] [Article Influence: 2.0] [Reference Citation Analysis]
20 Luz C, Calpe J, Manuel Quiles J, Torrijos R, Vento M, Gormaz M, Mañes J, Meca G. Probiotic characterization of Lactobacillus strains isolated from breast milk and employment for the elaboration of a fermented milk product. Journal of Functional Foods 2021;84:104599. [DOI: 10.1016/j.jff.2021.104599] [Cited by in Crossref: 5] [Cited by in F6Publishing: 3] [Article Influence: 5.0] [Reference Citation Analysis]
21 Zhang Y, Wu T, Li W, Zhao Y, Long H, Liu R, Sui W, Zhang M. Lactobacillus casei LC89 exerts antidiabetic effects through regulating hepatic glucagon response and gut microbiota in type 2 diabetic mice. Food Funct 2021. [PMID: 34308462 DOI: 10.1039/d1fo00882j] [Cited by in Crossref: 6] [Cited by in F6Publishing: 9] [Article Influence: 6.0] [Reference Citation Analysis]