BPG is committed to discovery and dissemination of knowledge
Cited by in F6Publishing
For: Lavefve L, Marasini D, Carbonero F. Microbial Ecology of Fermented Vegetables and Non-Alcoholic Drinks and Current Knowledge on Their Impact on Human Health. Advances in Food and Nutrition Research 2019. [DOI: 10.1016/bs.afnr.2018.09.001] [Cited by in Crossref: 30] [Cited by in F6Publishing: 30] [Article Influence: 7.5] [Reference Citation Analysis]
Number Citing Articles
1 Ortiz-sanchez M, Inocencio-garcía P, Alzate-ramírez AF, Alzate CAC. Potential and Restrictions of Food-Waste Valorization through Fermentation Processes. Fermentation 2023;9:274. [DOI: 10.3390/fermentation9030274] [Reference Citation Analysis]
2 Rapoo SM, Budeli P, Thaoge ML. Recovery of Potential Starter Cultures and Probiotics from Fermented Sorghum (Ting) Slurries. Microorganisms 2023;11:715. [DOI: 10.3390/microorganisms11030715] [Reference Citation Analysis]
3 Świder O, Roszko MŁ, Wójcicki M, Bujak M, Szczepańska M, Juszczuk-kubiak E, Średnicka P, Cieślak H. Non-aminobiogenic starter cultures in a model system of cucumber fermentation. LWT 2023. [DOI: 10.1016/j.lwt.2023.114574] [Reference Citation Analysis]
4 Sankova MV, Nikolenko VN, Sankov SV, Sinelnikov MY. SARS-CoV-2 and microbiome. Autoimmunity, COVID-19, Post-COVID19 Syndrome and COVID-19 Vaccination 2023. [DOI: 10.1016/b978-0-443-18566-3.00023-2] [Reference Citation Analysis]
5 Wang M, Liu J, Huang L, Liu H. Detection of the Inoculated Fermentation Process of Apo Pickle Based on a Colorimetric Sensor Array Method. Foods 2022;11. [PMID: 36429169 DOI: 10.3390/foods11223577] [Reference Citation Analysis]
6 Ghatani K, Thapa S, Chakraborty P. Hypolipidemic and hypoglycemic nature of lactobacillus strains in fermented vegetable and dairy products. Front Food Sci Technol 2022;2. [DOI: 10.3389/frfst.2022.955990] [Reference Citation Analysis]
7 Galena AE, Chai J, Zhang J, Bednarzyk M, Perez D, Ochrietor JD, Jahan-Mihan A, Arikawa AY. The effects of fermented vegetable consumption on the composition of the intestinal microbiota and levels of inflammatory markers in women: A pilot and feasibility study. PLoS One 2022;17:e0275275. [PMID: 36201455 DOI: 10.1371/journal.pone.0275275] [Reference Citation Analysis]
8 Ağagündüz D, Yılmaz B, Koçak T, Altıntaş Başar HB, Rocha JM, Özoğul F. Novel Candidate Microorganisms for Fermentation Technology: From Potential Benefits to Safety Issues. Foods 2022;11:3074. [DOI: 10.3390/foods11193074] [Reference Citation Analysis]
9 Ramírez Rojas AA, Swidah R, Schindler D. Microbes of traditional fermentation processes as synthetic biology chassis to tackle future food challenges. Front Bioeng Biotechnol 2022;10:982975. [DOI: 10.3389/fbioe.2022.982975] [Reference Citation Analysis]
10 Martín Giménez VM, Rukavina Mikusic NL, Lee HJ, García Menéndez S, Choi MR, Manucha W. Physiopathological mechanisms involved in the development of hypertension associated with gut dysbiosis and the effect of nutritional/pharmacological interventions. Biochem Pharmacol 2022;204:115213. [PMID: 35985404 DOI: 10.1016/j.bcp.2022.115213] [Reference Citation Analysis]
11 Höcht C, Allo MA, Polizio AH, Morettón MA, Carranza A, Chiappetta DA, Choi MR. New and developing pharmacotherapies for hypertension. Expert Rev Cardiovasc Ther 2022;:1-20. [PMID: 35880547 DOI: 10.1080/14779072.2022.2105204] [Reference Citation Analysis]
12 Ma D, Li Y, Wang J, Pan L, Kang W, Wang Z, Wu Z, Dai Z, Deng F, Zhao L. Relationship between Fungal Communities and Volatile Flavor Components during the Traditional Chinese Fermentation of Capsicum annuum L. Var. Dactylus M. Processes 2022;10:1513. [DOI: 10.3390/pr10081513] [Reference Citation Analysis]
13 Tope Adegb K, Saanu Adel B, Adeleke Ik F, Akinbobola A. Antimicrobial Activity of Lactobacillus from Zobo Drink Against Various Pathogens. J of Applied Sciences 2022;22:314-322. [DOI: 10.3923/jas.2022.314.322] [Reference Citation Analysis]
14 Diez-Ozaeta I, Astiazaran OJ. Recent advances in Kombucha tea: Microbial consortium, chemical parameters, health implications and biocellulose production. Int J Food Microbiol 2022;377:109783. [PMID: 35728418 DOI: 10.1016/j.ijfoodmicro.2022.109783] [Cited by in F6Publishing: 1] [Reference Citation Analysis]
15 Spencer SP, Silva EGL, Caffery EB, Carter MM, Culver RN, Wang M, Gellman RH, Wastyk HC, Higginbottom SK, Sonnenburg JL. Fermented foods restructure gut microbiota and promote immune regulation via microbial metabolites.. [DOI: 10.1101/2022.05.11.490523] [Reference Citation Analysis]
16 Kumar MR, Azizi NF, Yeap SK, Abdullah JO, Khalid M, Omar AR, Osman MA, Leow ATC, Mortadza SAS, Alitheen NB. Clinical and Preclinical Studies of Fermented Foods and Their Effects on Alzheimer’s Disease. Antioxidants 2022;11:883. [DOI: 10.3390/antiox11050883] [Cited by in Crossref: 4] [Cited by in F6Publishing: 3] [Article Influence: 4.0] [Reference Citation Analysis]
17 Vargas BK, Fabricio MF, Záchia Ayub MA. Health effects and probiotic and prebiotic potential of Kombucha: A bibliometric and systematic review. Food Bioscience 2021;44:101332. [DOI: 10.1016/j.fbio.2021.101332] [Cited by in Crossref: 10] [Cited by in F6Publishing: 10] [Article Influence: 5.0] [Reference Citation Analysis]
18 Kołodziejczyk A. Bacterial Cellulose: Multipurpose Biodegradable Robust Nanomaterial. Cellulose Science and Derivatives 2021. [DOI: 10.5772/intechopen.98880] [Reference Citation Analysis]
19 Świder O, Wójcicki M, Bujak M, Juszczuk-Kubiak E, Szczepańska M, Roszko MŁ. Time Evolution of Microbial Composition and Metabolic Profile for Biogenic Amines and Free Amino Acids in a Model Cucumber Fermentation System Brined with 0.5% to 5.0% Sodium Chloride. Molecules 2021;26:5796. [PMID: 34641340 DOI: 10.3390/molecules26195796] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 0.5] [Reference Citation Analysis]
20 Hu D, Wu J, Jin L, Yuan L, Li J, Chen X, Yao J. Evaluation of Pediococcus pentosaceus strains as probiotic adjunct cultures for soybean milk post-fermentation. Food Res Int 2021;148:110570. [PMID: 34507724 DOI: 10.1016/j.foodres.2021.110570] [Cited by in Crossref: 3] [Cited by in F6Publishing: 4] [Article Influence: 1.5] [Reference Citation Analysis]
21 Yücel Şengün İ, Yahşi Y. Probiyotiklerin Meyve ve Sebze Bazlı İçeceklerde Kullanımı. Akademik Gıda 2021. [DOI: 10.24323/akademik-gida.977306] [Reference Citation Analysis]
22 Zhao CM, Du T, Li P, Du XJ, Wang S. Production and Characterization of a Novel Low-Sugar Beverage from Red Jujube Fruits and Bamboo Shoots Fermented with Selected Lactiplantibacillus plantarum. Foods 2021;10:1439. [PMID: 34206242 DOI: 10.3390/foods10071439] [Cited by in Crossref: 2] [Cited by in F6Publishing: 2] [Article Influence: 1.0] [Reference Citation Analysis]
23 Strauss M, Mičetić-Turk D, Pogačar MŠ, Fijan S. Probiotics for the Prevention of Acute Respiratory-Tract Infections in Older People: Systematic Review. Healthcare (Basel) 2021;9:690. [PMID: 34200435 DOI: 10.3390/healthcare9060690] [Cited by in Crossref: 7] [Cited by in F6Publishing: 7] [Article Influence: 3.5] [Reference Citation Analysis]
24 Bousquet J, Anto JM, Czarlewski W, Haahtela T, Fonseca SC, Iaccarino G, Blain H, Vidal A, Sheikh A, Akdis CA, Zuberbier T; ARIA group. Cabbage and fermented vegetables: From death rate heterogeneity in countries to candidates for mitigation strategies of severe COVID-19. Allergy 2021;76:735-50. [PMID: 32762135 DOI: 10.1111/all.14549] [Cited by in Crossref: 42] [Cited by in F6Publishing: 52] [Article Influence: 21.0] [Reference Citation Analysis]
25 Di Cagno R, Filannino P, Acín-albiac M, Gobbetti M. New Insights Into Lactic Acid Bacteria Fermentation of Plant Foods Through Complementary Omics. Innovative Food Processing Technologies 2021. [DOI: 10.1016/b978-0-08-100596-5.23043-6] [Cited by in Crossref: 2] [Cited by in F6Publishing: 2] [Article Influence: 1.0] [Reference Citation Analysis]
26 Voidarou C, Antoniadou Μ, Rozos G, Tzora A, Skoufos I, Varzakas T, Lagiou A, Bezirtzoglou E. Fermentative Foods: Microbiology, Biochemistry, Potential Human Health Benefits and Public Health Issues. Foods 2020;10:E69. [PMID: 33396397 DOI: 10.3390/foods10010069] [Cited by in Crossref: 28] [Cited by in F6Publishing: 32] [Article Influence: 9.3] [Reference Citation Analysis]
27 Sengun IY, Kirmizigul A. WITHDRAWN: Probiotic potential of Kombucha. Journal of Functional Foods 2020. [DOI: 10.1016/j.jff.2020.104284] [Cited by in Crossref: 3] [Cited by in F6Publishing: 3] [Article Influence: 1.0] [Reference Citation Analysis]
28 Oh YJ, Kim TS, Moon HW, Lee SY, Lee SY, Ji GE, Hwang KT. Lactobacillus plantarum PMO 08 as a Probiotic Starter Culture for Plant-Based Fermented Beverages. Molecules 2020;25:E5056. [PMID: 33143293 DOI: 10.3390/molecules25215056] [Cited by in Crossref: 13] [Cited by in F6Publishing: 14] [Article Influence: 4.3] [Reference Citation Analysis]
29 Yang X, Hu W, Xiu Z, Jiang A, Yang X, Saren G, Ji Y, Guan Y, Feng K. Effect of salt concentration on microbial communities, physicochemical properties and metabolite profile during spontaneous fermentation of Chinese northeast sauerkraut. J Appl Microbiol 2020;129:1458-71. [PMID: 32677269 DOI: 10.1111/jam.14786] [Cited by in Crossref: 6] [Cited by in F6Publishing: 8] [Article Influence: 2.0] [Reference Citation Analysis]
30 Yang L, Fan W, Xu Y. Metaproteomics insights into traditional fermented foods and beverages. Compr Rev Food Sci Food Saf 2020;19:2506-29. [PMID: 33336970 DOI: 10.1111/1541-4337.12601] [Cited by in Crossref: 18] [Cited by in F6Publishing: 22] [Article Influence: 6.0] [Reference Citation Analysis]