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Cited by in F6Publishing
For: 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]
Number Citing Articles
1 Pulikkal N, Sukumaran NP, Haridas D. Virtual Screening: An In Silico Approach to Flavor Compounds. Natural Flavours, Fragrances, and Perfumes 2023. [DOI: 10.1002/9783527824816.ch12] [Reference Citation Analysis]
2 Sutthiwong N, Lekavat S, Dufossé L. Involvement of Versatile Bacteria Belonging to the Genus Arthrobacter in Milk and Dairy Products. Foods 2023;12:1270. [DOI: 10.3390/foods12061270] [Reference Citation Analysis]
3 Cosentino C, Paolino R, Rubino M, Freschi P. Effect of the Addition of Donkey Milk on the Acceptability of Caciotta Cow Cheese. Animals 2022;12:1444. [DOI: 10.3390/ani12111444] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
4 Semeniuc CA, Mandrioli M, Socaci BS, Socaciu M, Fogarasi M, Podar AS, Michiu D, Jimborean AM, Mureşan V, Ionescu SR, Toschi TG. Changes in lipid composition and oxidative status during ripening of Gouda-type cheese as influenced by addition of lavender flower powder. International Dairy Journal 2022. [DOI: 10.1016/j.idairyj.2022.105427] [Reference Citation Analysis]
5 Jiang N, Wu R, Wu C, Wang R, Wu J, Shi H. Multi-omics approaches to elucidate the role of interactions between microbial communities in cheese flavor and quality. Food Reviews International. [DOI: 10.1080/87559129.2022.2070199] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
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