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For: Raveschot C, Cudennec B, Deracinois B, Frémont M, Vaeremans M, Dugersuren J, Demberel S, Drider D, Dhulster P, Coutte F, Flahaut C. Proteolytic activity of Lactobacillus strains isolated from Mongolian traditional dairy products: A multiparametric analysis. Food Chem 2020;304:125415. [PMID: 31479995 DOI: 10.1016/j.foodchem.2019.125415] [Cited by in Crossref: 15] [Cited by in F6Publishing: 16] [Article Influence: 3.8] [Reference Citation Analysis]
Number Citing Articles
1 Gao S, Jiang Y, Zhang X, Cui S, Liu X, Zhao J, Zhang H, Chen W. Comparative Peptidomics Analysis of Milk Fermented by Lactobacillus helveticus. Foods 2022;11. [PMID: 36496691 DOI: 10.3390/foods11233885] [Reference Citation Analysis]
2 Heydari L, Kermanshahi RK, Gharavi S, Moosavi-nejad Z. Characterization of the recombinant PepX peptidase from Lactobacillus fermentum and its effect on gliadin protein hydrolysis in vitro. Biologia 2022. [DOI: 10.1007/s11756-022-01273-7] [Reference Citation Analysis]
3 Sreenadh M, Kumar KR, Nath S. In Vitro Evaluation of Weizmannia coagulans Strain LMG S-31876 Isolated from Fermented Rice for Potential Probiotic Properties, Safety Assessment and Technological Properties. Life 2022;12:1388. [DOI: 10.3390/life12091388] [Reference Citation Analysis]
4 Tian H, Jing Y, Yu H, Huang J, Yuan H, Lou X, Wang B, Xu Z, Chen C. Effect of alsD deletion and overexpression of nox and alsS on diacetyl and acetoin production by Lacticaseibacillus casei during milk fermentation. Journal of Dairy Science 2022. [DOI: 10.3168/jds.2021-21163] [Reference Citation Analysis]
5 Rubak YT, Nuraida L, Iswantini D, Prangdimurti E. Angiotensin-I-Converting Enzyme Inhibitory Peptides in Goat Milk Fermented by Lactic Acid Bacteria Isolated from Fermented Food and Breast Milk. Food Sci Anim Resour 2022;42:46-60. [PMID: 35028573 DOI: 10.5851/kosfa.2021.e55] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
6 Sentandreu E, Sentandreu MÁ. Technological developments of food peptidomics. Food Proteomics 2022. [DOI: 10.1016/b978-0-323-90889-4.00009-9] [Reference Citation Analysis]
7 Dullius A, Rama GR, Giroldi M, Goettert MI, Lehn DN, Volken de Souza CF. Bioactive peptide production in fermented foods. Current Developments in Biotechnology and Bioengineering 2022. [DOI: 10.1016/b978-0-12-823506-5.00009-6] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
8 Teichert J, Cais-sokolińska D, Bielska P, Danków R, Chudy S, Kaczyński ŁK, Biegalski J. Milk fermentation affects amino acid and fatty acid profile of mare milk from Polish Coldblood mares. International Dairy Journal 2021;121:105137. [DOI: 10.1016/j.idairyj.2021.105137] [Cited by in Crossref: 5] [Cited by in F6Publishing: 6] [Article Influence: 2.5] [Reference Citation Analysis]
9 Kefyalew BC, Ulusoy BH, ‪Metekia WA, Kaya Yıldırım F. In vitro probiotic and industrial properties of bacteria isolated from fermented food products. IFRJ 2021;28:638-653. [DOI: 10.47836/ifrj.28.4.01] [Reference Citation Analysis]
10 Martini S, Solieri L, Tagliazucchi D. Peptidomics: new trends in food science. Current Opinion in Food Science 2021;39:51-9. [DOI: 10.1016/j.cofs.2020.12.016] [Cited by in Crossref: 12] [Cited by in F6Publishing: 5] [Article Influence: 6.0] [Reference Citation Analysis]
11 Alard J, Cudennec B, Boutillier D, Peucelle V, Descat A, Decoin R, Kuylle S, Jablaoui A, Rhimi M, Wolowczuk I, Pot B, Tailleux A, Maguin E, Holowacz S, Grangette C. Multiple Selection Criteria for Probiotic Strains with High Potential for Obesity Management. Nutrients 2021;13:713. [PMID: 33668212 DOI: 10.3390/nu13030713] [Cited by in Crossref: 7] [Cited by in F6Publishing: 8] [Article Influence: 3.5] [Reference Citation Analysis]
12 Ciurko D, Łaba W, Żarowska B, Janek T. Enzymatic hydrolysis using bacterial cultures as a novel method for obtaining antioxidant peptides from brewers' spent grain. RSC Adv 2021;11:4688-700. [PMID: 35424402 DOI: 10.1039/d0ra08830g] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 0.5] [Reference Citation Analysis]
13 Lai F, Jin Y, Tan L, He K, Guo L, Tian X, Li J, Du A, Huang Y, Zhao H, Fang Y. Bioconversion of wastewater-derived duckweed to lactic acid through fed-batch fermentation at high-biomass loading. Biomass Conv Bioref . [DOI: 10.1007/s13399-021-01274-7] [Cited by in Crossref: 3] [Cited by in F6Publishing: 2] [Article Influence: 1.5] [Reference Citation Analysis]
14 Raveschot C, Deracinois B, Bertrand E, Flahaut C, Frémont M, Drider D, Dhulster P, Cudennec B, Coutte F. Integrated Continuous Bioprocess Development for ACE-Inhibitory Peptide Production by Lactobacillus helveticus Strains in Membrane Bioreactor. Front Bioeng Biotechnol 2020;8:585815. [PMID: 33102467 DOI: 10.3389/fbioe.2020.585815] [Cited by in Crossref: 4] [Cited by in F6Publishing: 5] [Article Influence: 1.3] [Reference Citation Analysis]
15 Maoloni A, Blaiotta G, Ferrocino I, Mangia NP, Osimani A, Milanović V, Cardinali F, Cesaro C, Garofalo C, Clementi F, Pasquini M, Trombetta MF, Cocolin L, Aquilanti L. Microbiological characterization of Gioddu, an Italian fermented milk. Int J Food Microbiol 2020;323:108610. [PMID: 32240882 DOI: 10.1016/j.ijfoodmicro.2020.108610] [Cited by in Crossref: 11] [Cited by in F6Publishing: 11] [Article Influence: 3.7] [Reference Citation Analysis]
16 Raveschot C, Coutte F, Frémont M, Vaeremans M, Dugersuren J, Demberel S, Drider D, Dhulster P, Flahaut C, Cudennec B. Probiotic Lactobacillus strains from Mongolia improve calcium transport and uptake by intestinal cells in vitro. Food Res Int 2020;133:109201. [PMID: 32466902 DOI: 10.1016/j.foodres.2020.109201] [Cited by in Crossref: 13] [Cited by in F6Publishing: 13] [Article Influence: 4.3] [Reference Citation Analysis]
17 Tagliazucchi D, Martini S, Solieri L. Bioprospecting for Bioactive Peptide Production by Lactic Acid Bacteria Isolated from Fermented Dairy Food. Fermentation 2019;5:96. [DOI: 10.3390/fermentation5040096] [Cited by in Crossref: 37] [Cited by in F6Publishing: 37] [Article Influence: 9.3] [Reference Citation Analysis]