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Cited by in F6Publishing
For: Pisano MB, Rosa A, Putzu D, Cesare Marincola F, Mossa V, Viale S, Fadda ME, Cosentino S. Influence of Autochthonous Putative Probiotic Cultures on Microbiota, Lipid Components and Metabolome of Caciotta Cheese. Front Microbiol 2020;11:583745. [PMID: 33193226 DOI: 10.3389/fmicb.2020.583745] [Cited by in Crossref: 3] [Cited by in F6Publishing: 3] [Article Influence: 1.0] [Reference Citation Analysis]
Number Citing Articles
1 Firincioğullari B, Öner Z. KOLESTEROL DÜŞÜRÜCÜ ETKİLERE SAHİP LACTOBACILLUS SPP. SUŞLARININ PEYNİRDE BAŞLATICI KÜLTÜR OLARAK KULLANIMI. GIDA / THE JOURNAL OF FOOD 2022. [DOI: 10.15237/gida.gd21141] [Reference Citation Analysis]
2 Anastasiou R, Kazou M, Georgalaki M, Aktypis A, Zoumpopoulou G, Tsakalidou E. Omics Approaches to Assess Flavor Development in Cheese. Foods 2022;11:188. [PMID: 35053920 DOI: 10.3390/foods11020188] [Cited by in Crossref: 4] [Cited by in F6Publishing: 3] [Article Influence: 4.0] [Reference Citation Analysis]
3 Yavuz M, Kasavi C, Toksoy Öner E. Developments in effective use of volatile organic compound analysis to assess flavour formation during cheese ripening. J Dairy Res 2021;:1-7. [PMID: 34866564 DOI: 10.1017/S0022029921000790] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 0.5] [Reference Citation Analysis]