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Cited by in F6Publishing
For: Habibi Najafi MB, Fatemizadeh SS, Tavakoli M. Release of Proteolysis Products with ACE-Inhibitory and Antioxidant Activities in Probiotic Yogurt Containing Different Levels of Fat and Prebiotics. Int J Pept Res Ther 2019;25:367-77. [DOI: 10.1007/s10989-018-9679-8] [Cited by in Crossref: 13] [Cited by in F6Publishing: 16] [Article Influence: 2.6] [Reference Citation Analysis]
Number Citing Articles
1 Kariyawasam KMGMM, Lee NK, Paik HD. Effect of set-type yoghurt supplemented with the novel probiotic Lantiplantibacillus plantarum 200655 on physicochemical properties and the modulation of oxidative stress-induced damage. Food Sci Biotechnol 2023;32:353-60. [PMID: 36778087 DOI: 10.1007/s10068-022-01201-0] [Reference Citation Analysis]
2 Heydari S, Hosseini SE, Mortazavian AM, Taheri S. Extraction of bioactive peptides produced in probiotic yoghurt and determination of their biological activities. International Dairy Journal 2022. [DOI: 10.1016/j.idairyj.2022.105544] [Reference Citation Analysis]
3 Loghman S, Moayedi A, Mahmoudi M, Khomeiri M, Gómez-mascaraque LG, Garavand F. Single and Co-Cultures of Proteolytic Lactic Acid Bacteria in the Manufacture of Fermented Milk with High ACE Inhibitory and Antioxidant Activities. Fermentation 2022;8:448. [DOI: 10.3390/fermentation8090448] [Reference Citation Analysis]
4 Khubber S, Marti-quijal FJ, Tomasevic I, Remize F, Barba FJ. Lactic acid fermentation as a useful strategy to recover antimicrobial and antioxidant compounds from food and by-products. Current Opinion in Food Science 2022;43:189-98. [DOI: 10.1016/j.cofs.2021.11.013] [Cited by in Crossref: 8] [Cited by in F6Publishing: 9] [Article Influence: 8.0] [Reference Citation Analysis]
5 Abou-soliman NHI, El-sayed MI, Awad S. Antioxidant Properties of Fermented Camel Milk Prepared Using Different Microbial Cultures. FNS 2022;13:861-877. [DOI: 10.4236/fns.2022.1311062] [Reference Citation Analysis]
6 Chávez de la Vega MI, Alatorre-santamaría S, Gómez-ruiz L, García-garibay M, Guzmán-rodríguez F, González-olivares LG, Cruz-guerrero AE, Rodríguez-serrano GM. Influence of Oat β-Glucan on the Survival and Proteolytic Activity of Lactobacillus rhamnosus GG in Milk Fermentation: Optimization by Response Surface. Fermentation 2021;7:210. [DOI: 10.3390/fermentation7040210] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 0.5] [Reference Citation Analysis]
7 Rosa MC, Carmo MR, Balthazar CF, Guimarães JT, Esmerino EA, Freitas MQ, Silva MC, Pimentel TC, Cruz AG. Dairy products with prebiotics: An overview of the health benefits, technological and sensory properties. International Dairy Journal 2021;117:105009. [DOI: 10.1016/j.idairyj.2021.105009] [Cited by in Crossref: 16] [Cited by in F6Publishing: 17] [Article Influence: 8.0] [Reference Citation Analysis]
8 Kariyawasam KMGMM, Lee N, Paik H. Synbiotic yoghurt supplemented with novel probiotic Lactobacillus brevis KU200019 and fructooligosaccharides. Food Bioscience 2021;39:100835. [DOI: 10.1016/j.fbio.2020.100835] [Cited by in Crossref: 15] [Cited by in F6Publishing: 18] [Article Influence: 7.5] [Reference Citation Analysis]
9 Heydari S, Hosseini SE, Mortazavian AM, Taheri S. Biochemical, microbiological, and sensory properties of probiotic yogurt made from Iranian native strains compared to commercial strains. J Food Process Preserv 2021;45. [DOI: 10.1111/jfpp.15021] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 0.5] [Reference Citation Analysis]
10 Zendeboodi F, Khorshidian N, Mortazavian AM, da Cruz AG. Probiotic: conceptualization from a new approach. Current Opinion in Food Science 2020;32:103-23. [DOI: 10.1016/j.cofs.2020.03.009] [Cited by in Crossref: 138] [Cited by in F6Publishing: 79] [Article Influence: 46.0] [Reference Citation Analysis]
11 Sudhakaran V A, Minj J. Basic Facts About Dairy Processing and Technologies. Dairy Processing: Advanced Research to Applications 2020. [DOI: 10.1007/978-981-15-2608-4_1] [Reference Citation Analysis]
12 Li SN, Tang SH, He Q, Hu JX, Zheng J. In vitro antioxidant and angiotensin-converting enzyme inhibitory activity of fermented milk with different culture combinations. J Dairy Sci 2020;103:1120-30. [PMID: 31759585 DOI: 10.3168/jds.2019-17165] [Cited by in Crossref: 18] [Cited by in F6Publishing: 19] [Article Influence: 4.5] [Reference Citation Analysis]