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Cited by in F6Publishing
For: Arab M, Yousefi M, Khanniri E, Azari M, Ghasemzadeh-mohammadi V, Mollakhalili-meybodi N. A comprehensive review on yogurt syneresis: effect of processing conditions and added additives. J Food Sci Technol. [DOI: 10.1007/s13197-022-05403-6] [Cited by in Crossref: 1] [Cited by in F6Publishing: 3] [Article Influence: 1.0] [Reference Citation Analysis]
Number Citing Articles
1 Mehra R, Kumar H, Rafiq S, Kumar N, Buttar HS, Leicht K, Okpala COR, Korzeniowska M. Enhancing yogurt products’ ingredients: preservation strategies, processing conditions, analytical detection methods, and therapeutic delivery—an overview. PeerJ 2022;10:e14177. [DOI: 10.7717/peerj.14177] [Reference Citation Analysis]
2 Marini T, Gallina DA, Nabeshima EH, Ponezi AN, Anaya K, Antunes AEC, Pacheco MTB. Development of probiotic yoghurts with high protein content by ultrafiltration. NFS Journal 2022. [DOI: 10.1016/j.nfs.2022.09.003] [Reference Citation Analysis]
3 Boeck T, Ispiryan L, Hoehnel A, Sahin AW, Coffey A, Zannini E, Arendt EK. Lentil-Based Yogurt Alternatives Fermented with Multifunctional Strains of Lactic Acid Bacteria—Techno-Functional, Microbiological, and Sensory Characteristics. Foods 2022;11:2013. [DOI: 10.3390/foods11142013] [Reference Citation Analysis]