BPG is committed to discovery and dissemination of knowledge
Cited by in F6Publishing
For: Simões da Silva TM, Piazentin ACM, Mendonça CMN, Converti A, Bogsan CSB, Mora D, de Souza Oliveira RP. Buffalo milk increases viability and resistance of probiotic bacteria in dairy beverages under in vitro simulated gastrointestinal conditions. Journal of Dairy Science 2020;103:7890-7. [DOI: 10.3168/jds.2019-18078] [Cited by in Crossref: 13] [Cited by in F6Publishing: 14] [Article Influence: 6.5] [Reference Citation Analysis]
Number Citing Articles
1 Navyashree N, Buvaneswaran M, Sunil CK, Rawson A, Natarajan V. Development of white finger millet probiotic beverage using Lactocaseibacillus rhamnosus ( LGG ): Process optimization and study of physicochemical and nutritional properties. J Food Process Engineering 2022. [DOI: 10.1111/jfpe.14200] [Reference Citation Analysis]
2 Gama Pantoja LS, Amante ER, Manoel da Cruz Rodrigues A, Meller da Silva LH. World scenario for the valorization of byproducts of buffalo milk production chain. Journal of Cleaner Production 2022;364:132605. [DOI: 10.1016/j.jclepro.2022.132605] [Cited by in F6Publishing: 1] [Reference Citation Analysis]
3 Soto LP, Sirini NE, Frizzo LS, Zbrun MV, Zimmermann JA, Ruiz MJ, Rosmini MR, Sequeira GJ, Miotti C, Signorini ML. Lactic acid bacteria viability in different refrigerated food matrices: a systematic review and Meta‑analysis. Crit Rev Food Sci Nutr 2022;:1-29. [PMID: 35848093 DOI: 10.1080/10408398.2022.2099807] [Cited by in Crossref: 1] [Article Influence: 1.0] [Reference Citation Analysis]
4 Montalvo-puente A, Universidad de Córdoba, Montero-castillo P, Alvarez-badel B, Universidad de Cartagena, Universidad de Córdoba. Effect of incorporation of aloe vera (Aloe barbadensis Miller) on the physicochemical and bromatological characteristics and shelf-life of buffalo milk yogurt. Rev U D C A Act & Div Cient 2022;25. [DOI: 10.31910/rudca.v25.n1.2022.2019] [Reference Citation Analysis]
5 Lelia PO, Suharoschi R. Emerging Food Processing Technologies: Probiotics and Prebiotics. Nutraceutical and Functional Food Components 2022. [DOI: 10.1016/b978-0-323-85052-0.00008-8] [Cited by in Crossref: 2] [Cited by in F6Publishing: 2] [Article Influence: 2.0] [Reference Citation Analysis]
6 Nazhand A, Durazzo A, Lucarini M, Guerra F, Souto SB, Souto EB, Santini A. Nutraceuticals and functional beverages: Focus on Prebiotics and Probiotics active beverages. Future Foods 2022. [DOI: 10.1016/b978-0-323-91001-9.00026-8] [Reference Citation Analysis]
7 Acevedo D, Montero Castillo PM, Jaimes Morales J. Fermentation Parameters of Suero Costeño Elaborated with Lactic Acid Bacteria Strains. Curr Res Nutr Food Sci 2021;9:1058-1066. [DOI: 10.12944/crnfsj.9.3.30] [Reference Citation Analysis]
8 Marchwińska K, Gwiazdowska D. Isolation and probiotic potential of lactic acid bacteria from swine feces for feed additive composition. Arch Microbiol 2022;204. [DOI: 10.1007/s00203-021-02700-0] [Cited by in Crossref: 1] [Article Influence: 1.0] [Reference Citation Analysis]
9 Junaid M, Inayat S, Gulzar N, Khalique A, Younas U, Shahzad F, Muhammad Iqbal Z, Rajab M. Effect of different fat levels on physicochemical, sensory and microbiological attributes of fermented laban milk. Journal of Applied Animal Research 2021;49:523-9. [DOI: 10.1080/09712119.2021.2011297] [Reference Citation Analysis]
10 Vargas-Ramella M, Pateiro M, Maggiolino A, Faccia M, Franco D, De Palo P, Lorenzo JM. Buffalo Milk as a Source of Probiotic Functional Products. Microorganisms 2021;9:2303. [PMID: 34835429 DOI: 10.3390/microorganisms9112303] [Cited by in Crossref: 2] [Cited by in F6Publishing: 3] [Article Influence: 2.0] [Reference Citation Analysis]
11 Lima de Paula I, Scaldini Teixeira EB, Francisquini JD, Stephani R, Perrone ÍT, Fernandes de Carvalho A, Cappa de Oliveira LF. Buffalo powder dairy products with and without lactose hydrolysis: Physical-chemical and technical-functional characterizations. LWT 2021;151:112124. [DOI: 10.1016/j.lwt.2021.112124] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
12 Garau V, Manis C, Scano P, Caboni P. Compositional Characteristics of Mediterranean Buffalo Milk and Whey. Dairy 2021;2:469-88. [DOI: 10.3390/dairy2030038] [Cited by in Crossref: 4] [Cited by in F6Publishing: 4] [Article Influence: 4.0] [Reference Citation Analysis]
13 Mesquita MC, dos Santos Leandro E, Rodrigues de Alencar E, Botelho RBA. Survival of Lactobacillus paracasei subsp. paracasei LBC 81 in Fermented Beverage from Chickpeas and Coconut in a Static In Vitro Digestion Model. Fermentation 2021;7:135. [DOI: 10.3390/fermentation7030135] [Reference Citation Analysis]
14 Abesinghe A, Priyashantha H, Prasanna P, Kurukulasuriya MS, Ranadheera C, Vidanarachchi J. Inclusion of Probiotics into Fermented Buffalo (Bubalus bubalis) Milk: An Overview of Challenges and Opportunities. Fermentation 2020;6:121. [DOI: 10.3390/fermentation6040121] [Cited by in Crossref: 9] [Cited by in F6Publishing: 9] [Article Influence: 4.5] [Reference Citation Analysis]