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Cited by in F6Publishing
For: Mantzourani I, Terpou A, Bekatorou A, Plessas S. Valorization of Lactic Acid Fermentation of Pomegranate Juice by an Acid Tolerant and Potentially Probiotic LAB Isolated from Kefir Grains. Fermentation 2022;8:142. [DOI: 10.3390/fermentation8040142] [Cited by in Crossref: 3] [Cited by in F6Publishing: 3] [Article Influence: 3.0] [Reference Citation Analysis]
Number Citing Articles
1 Isas AS, Escobar F, Álvarez-villamil E, Molina V, Mateos R, Lizarraga E, Mozzi F, Van Nieuwenhove C. Fermentation of pomegranate juice by lactic acid bacteria and its biological effect on mice fed a high-fat diet. Food Bioscience 2023. [DOI: 10.1016/j.fbio.2023.102516] [Reference Citation Analysis]
2 Spizzirri UG, Loizzo MR, Aiello F, Prencipe SA, Restuccia D. Non-dairy kefir beverages: formulation, composition, and main features. Journal of Food Composition and Analysis 2023. [DOI: 10.1016/j.jfca.2023.105130] [Reference Citation Analysis]
3 Shih M, Lee B, Hou C. New Insights into the Application of Lactic Acid Bacterial Strains in Fermentation. Fermentation 2022;8:442. [DOI: 10.3390/fermentation8090442] [Reference Citation Analysis]
4 Simões L, Fernandes N, de Souza A, dos Santos L, Magnani M, Abrunhosa L, Teixeira J, Schwan RF, Dias DR. Probiotic and Antifungal Attributes of Lactic Acid Bacteria Isolates from Naturally Fermented Brazilian Table Olives. Fermentation 2022;8:277. [DOI: 10.3390/fermentation8060277] [Reference Citation Analysis]
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