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For: Wang J, Sun H, Guo S, Sun Y, Kwok L, Zhang H, Peng C. Comparison of the effects of single probiotic strains Lactobacillus casei Zhang and Bifidobacterium animalis ssp. lactis Probio-M8 and their combination on volatile and nonvolatile metabolomic profiles of yogurt. Journal of Dairy Science 2021;104:7509-21. [DOI: 10.3168/jds.2020-20099] [Cited by in Crossref: 4] [Cited by in F6Publishing: 5] [Article Influence: 2.0] [Reference Citation Analysis]
Number Citing Articles
1 Fan X, Shi Z, Xu J, Li C, Li X, Jiang X, Du L, Tu M, Zeng X, Wu Z, Pan D. Characterization of the effects of binary probiotics and wolfberry dietary fiber on the quality of yogurt. Food Chem 2023;406:135020. [PMID: 36446277 DOI: 10.1016/j.foodchem.2022.135020] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
2 Fan X, Yu L, Shi Z, Li C, Zeng X, Wu Z, Pan D. Characterization of a novel flavored yogurt enriched in γ-aminobutyric acid fermented by Levilactobacillus brevis CGMCC1.5954. J Dairy Sci 2023;106:852-67. [PMID: 36494222 DOI: 10.3168/jds.2022-22590] [Reference Citation Analysis]
3 Guo S, Chen M, Wu T, Liu K, Zhang H, Wang J. Probiotic Bifidobacterium animalis ssp. lactis Probio-M8 improves the properties and organic acid metabolism of fermented goat milk. Journal of Dairy Science 2022;105:9426-9438. [DOI: 10.3168/jds.2022-22003] [Reference Citation Analysis]
4 Fan X, Du L, Xu J, Shi Z, Zhang T, Jiang X, Zeng X, Wu Z, Pan D. Effect of single probiotics Lacticaseibacillus casei CGMCC1.5956 and Levilactobacillus brevis CGMCC1.5954 and their combination on the quality of yogurt as fermented milk. LWT 2022;163:113530. [DOI: 10.1016/j.lwt.2022.113530] [Cited by in Crossref: 2] [Cited by in F6Publishing: 2] [Article Influence: 2.0] [Reference Citation Analysis]
5 He Q, Yang C, Kang X, Chen Y, Zhang T, Zhang H, Kwok LY. Intake of Bifidobacterium lactis Probio-M8 fermented milk protects against alcoholic liver disease. J Dairy Sci 2022:S0022-0302(22)00033-9. [PMID: 35086715 DOI: 10.3168/jds.2021-21265] [Cited by in Crossref: 5] [Cited by in F6Publishing: 5] [Article Influence: 5.0] [Reference Citation Analysis]
6 Sharma H, Ozogul F, Bartkiene E, Rocha JM. Impact of lactic acid bacteria and their metabolites on the techno-functional properties and health benefits of fermented dairy products. Crit Rev Food Sci Nutr 2021;:1-23. [PMID: 34845955 DOI: 10.1080/10408398.2021.2007844] [Cited by in Crossref: 5] [Cited by in F6Publishing: 4] [Article Influence: 2.5] [Reference Citation Analysis]
7 Wang J, Zhao W, Guo S, Sun Y, Yao K, Liu Z, Sun Z, Kwok LY, Peng C. Different growth behaviors and metabolomic profiles in yogurts induced by multistrain probiotics of Lactobacillus casei Zhang and Bifidobacterium lactis V9 under different fermentation temperatures. J Dairy Sci 2021:S0022-0302(21)00769-4. [PMID: 34334203 DOI: 10.3168/jds.2021-20352] [Cited by in Crossref: 2] [Cited by in F6Publishing: 2] [Article Influence: 1.0] [Reference Citation Analysis]