BPG is committed to discovery and dissemination of knowledge
Cited by in F6Publishing
For: Chan MZA, Liu S. Coffee brews as food matrices for delivering probiotics: Opportunities, challenges, and potential health benefits. Trends in Food Science & Technology 2022;119:227-42. [DOI: 10.1016/j.tifs.2021.11.030] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
Number Citing Articles
1 Várady M, Tauchen J, Fraňková A, Klouček P, Popelka P. Effect of method of processing specialty coffee beans (natural, washed, honey, fermentation, maceration) on bioactive and volatile compounds. LWT 2022. [DOI: 10.1016/j.lwt.2022.114245] [Reference Citation Analysis]
2 Chan MZA, Liu S. Fortifying foods with synbiotic and postbiotic preparations of the probiotic yeast, Saccharomyces boulardii. Current Opinion in Food Science 2022;43:216-24. [DOI: 10.1016/j.cofs.2021.12.009] [Cited by in Crossref: 5] [Cited by in F6Publishing: 4] [Article Influence: 5.0] [Reference Citation Analysis]