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For: Rocha-Mendoza D, Kosmerl E, Krentz A, Zhang L, Badiger S, Miyagusuku-Cruzado G, Mayta-Apaza A, Giusti M, Jiménez-Flores R, García-Cano I. Invited review: Acid whey trends and health benefits. J Dairy Sci 2021;104:1262-75. [PMID: 33358165 DOI: 10.3168/jds.2020-19038] [Cited by in Crossref: 26] [Cited by in F6Publishing: 29] [Article Influence: 8.7] [Reference Citation Analysis]
Number Citing Articles
1 Vieira RF, Sydney EB, Fiametti KG, Wancura JHC, Oliveira JV. Production of Volatile Fatty Acids by Dark Fermentation in Whey-based Media: Effects of Supplementation and Hydrolysis. Waste Biomass Valor 2023. [DOI: 10.1007/s12649-023-02122-7] [Reference Citation Analysis]
2 Bintsis T, Papademas P. Sustainable Approaches in Whey Cheese Production: A Review. Dairy 2023;4:249-270. [DOI: 10.3390/dairy4020018] [Reference Citation Analysis]
3 Zavistanaviciute P, Klementaviciute J, Klupsaite D, Zokaityte E, Ruzauskas M, Buckiuniene V, Viskelis P, Bartkiene E. Effects of Marinades Prepared from Food Industry By-Products on Quality and Biosafety Parameters of Lamb Meat. Foods 2023;12:1391. [DOI: 10.3390/foods12071391] [Reference Citation Analysis]
4 Peydayesh M, Bagnani M, Soon WL, Mezzenga R. Turning Food Protein Waste into Sustainable Technologies. Chem Rev 2023;123:2112-54. [PMID: 35772093 DOI: 10.1021/acs.chemrev.2c00236] [Cited by in Crossref: 12] [Cited by in F6Publishing: 6] [Article Influence: 12.0] [Reference Citation Analysis]
5 Romo M, Castellari M, Fartdinov D, Felipe X. Separation of α-Lactalbumin Enriched Fraction from Bovine Native Whey Concentrate by Combining Membrane and High-Pressure Processing. Foods 2023;12. [PMID: 36766009 DOI: 10.3390/foods12030480] [Reference Citation Analysis]
6 Nani M, Krishnaswamy K. Circular Economy for Food Industry Waste: Development and Characterization of Spray-Dried Acid Whey Encapsulated in Millet Matrix. ACS Food Sci Technol 2023. [DOI: 10.1021/acsfoodscitech.2c00326] [Reference Citation Analysis]
7 Bi Y, Jimenez-flores R, Serventi L. Understanding New Foods: Water Quality. Sustainable Development Goals Series 2023. [DOI: 10.1007/978-3-031-12358-0_13] [Reference Citation Analysis]
8 Borba K, Gadelha T, Sant’ana A, Pacheco M, Pinto L, Madruga M, Medeiros A, Bessa R, Alves S, Magnani M, Pimentel TC, Queiroga RDCDE. Fatty acids, essential amino acids, minerals and proteins profile in whey from goat cheese: Impacts of raising system. Small Ruminant Research 2022;217:106842. [DOI: 10.1016/j.smallrumres.2022.106842] [Reference Citation Analysis]
9 Gutiérrez-hernández CA, Hernández-almanza A, Hernández-beltran JU, Balagurusamy N, Hernández-teran F. Cheese whey valorization to obtain single-cell oils of industrial interest: An overview. Food Bioscience 2022;50:102086. [DOI: 10.1016/j.fbio.2022.102086] [Reference Citation Analysis]
10 Andreou V, Chanioti S, Xanthou M, Katsaros G. Incorporation of Acid Whey Yogurt By-Product in Novel Sauces Formulation: Quality and Shelf-Life Evaluation. Sustainability 2022;14:15722. [DOI: 10.3390/su142315722] [Reference Citation Analysis]
11 Igartúa DE, Cabezas DM, Palazolo GG. Effects of pH, protein:polysaccharide ratio, and NaCl-added concentration on whey protein isolate and soluble soybean polysaccharides electrostatic-complexes formation. Food Chemistry Advances 2022;1:100123. [DOI: 10.1016/j.focha.2022.100123] [Reference Citation Analysis]
12 Mayta-apaza AC, Rocha-mendoza D, García-cano I, Jiménez-flores R. Characterization and Evaluation of Proteolysis Products during the Fermentation of Acid Whey and Fish Waste and Potential Applications. ACS Food Sci Technol 2022;2:1442-1452. [DOI: 10.1021/acsfoodscitech.2c00157] [Reference Citation Analysis]
13 Thampy A, Palani Kumar MK, Serva Peddha M, Reddy M. The effectiveness of whey proteins in prevention and treatment of cancer: a review. Critical Reviews in Food Science and Nutrition. [DOI: 10.1080/10408398.2022.2121256] [Reference Citation Analysis]
14 Kazimierowicz J, Zieliński M, Bartkowska I, Dębowski M. Effect of Acid Whey Pretreatment Using Ultrasonic Disintegration on the Removal of Organic Compounds and Anaerobic Digestion Efficiency. Int J Environ Res Public Health 2022;19. [PMID: 36141639 DOI: 10.3390/ijerph191811362] [Cited by in Crossref: 3] [Cited by in F6Publishing: 3] [Article Influence: 3.0] [Reference Citation Analysis]
15 Steglińska A, Kołtuniak A, Motyl I, Berłowska J, Czyżowska A, Cieciura-włoch W, Okrasa M, Kręgiel D, Gutarowska B. Lactic Acid Bacteria as Biocontrol Agents against Potato (Solanum tuberosum L.) Pathogens. Applied Sciences 2022;12:7763. [DOI: 10.3390/app12157763] [Cited by in Crossref: 2] [Cited by in F6Publishing: 1] [Article Influence: 2.0] [Reference Citation Analysis]
16 Galluzzo R, Gianfrancesco A, Jost R. Milk Products. Ullmann's Encyclopedia of Industrial Chemistry 2022. [DOI: 10.1002/14356007.w16_w01] [Reference Citation Analysis]
17 Lima Parente Fernandes M, Cristina de Souza A, Sérgio Pedroso Costa Júnior P, Ayra Alcântara Veríssimo L, Satler Pylro V, Ribeiro Dias D, Freitas Schwan R. Sugary kefir grains as the inoculum for developing a low sodium isotonic beverage. Food Research International 2022;157:111257. [DOI: 10.1016/j.foodres.2022.111257] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
18 Tarapata J, Maciejczyk M, Zulewska J. Microfiltration of buttermilk: partitioning of proteins and modelling using a resistance-in-series model. International Dairy Journal 2022. [DOI: 10.1016/j.idairyj.2022.105445] [Reference Citation Analysis]
19 Urango ACM, Neves MIL, Meireles MAA, Silva EK. Whey Beverage Emulsified System as Carrying Matrix of Fennel Seed Extract Obtained by Supercritical CO2 Extraction: Impact of Thermosonication Processing and Addition of Prebiotic Fibers. Foods 2022;11:1332. [DOI: 10.3390/foods11091332] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
20 Galdino ABS, Anaya K, Barbosa IM, Borba LHF, Silva EGSO, Macêdo CS, Ribeiro CVDM, Oliveira JPF, Rangel AHN. Nutritional and physicochemical quality of formulations based on colostrum and bovine whey. PLoS ONE 2022;17:e0267409. [DOI: 10.1371/journal.pone.0267409] [Reference Citation Analysis]
21 Gentès M, Caron A, Champagne CP. Potential applications of pulsed electric field in cheesemaking. Int J of Dairy Tech. [DOI: 10.1111/1471-0307.12854] [Reference Citation Analysis]
22 Tarapata J, Dybowska BE, Zulewska J. Evaluation of fouling during ultrafiltration process of acid and sweet whey. Journal of Food Engineering 2022. [DOI: 10.1016/j.jfoodeng.2022.111059] [Reference Citation Analysis]
23 Bondareva OV, Tolkacheva AA, Nekrasova NA, Shuvaeva GP, Cherenkov DA, Korneeva OS. Selection of optimal conditions for the lactic acid biosynthesis. Vestn Voronež gos univ inž tehnol 2022;84:112-117. [DOI: 10.20914/2310-1202-2022-1-112-117] [Reference Citation Analysis]
24 Sarenkova I, Sáez‐orviz S, Ciprovica I, Rendueles M, Díaz M. Lactobionic acid production by Pseudomonas taetrolens in a fed‐batch bioreactor using acid whey as substrate. Int J of Dairy Tech. [DOI: 10.1111/1471-0307.12841] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
25 Kolev P, Rocha-mendoza D, Ruiz-ramírez S, Ortega-anaya J, Jiménez-flores R, García-cano I. Screening and characterization of β-galactosidase activity in lactic acid bacteria for the valorization of acid whey. JDS Communications 2022;3:1-6. [DOI: 10.3168/jdsc.2021-0145] [Cited by in Crossref: 3] [Cited by in F6Publishing: 3] [Article Influence: 3.0] [Reference Citation Analysis]
26 Alfonzo A, Laudicina VA, Muscarella SM, Badalucco L, Moschetti G, Spanò GM, Francesca N. Cellulolytic bacteria joined with deproteinized whey decrease carbon to nitrogen ratio and improve stability of compost from wine production chain by-products. J Environ Manage 2021;304:114194. [PMID: 34864414 DOI: 10.1016/j.jenvman.2021.114194] [Reference Citation Analysis]
27 Rivera Flores VK, Demarsh TA, Gibney PA, Alcaine SD. Fermentation of Dairy-Relevant Sugars by Saccharomyces, Kluyveromyces, and Brettanomyces: An Exploratory Study with Implications for the Utilization of Acid Whey, Part I. Fermentation 2021;7:266. [DOI: 10.3390/fermentation7040266] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 0.5] [Reference Citation Analysis]
28 Simitzis P, Zikou F, Progoulakis D, Theodorou G, Politis I. A Note on the Effects of Yoghurt Acid Whey Marination on the Tenderness and Oxidative Stability of Different Meat Types. Foods 2021;10:2557. [PMID: 34828839 DOI: 10.3390/foods10112557] [Reference Citation Analysis]
29 D'Onofrio N, Martino E, Balestrieri A, Mele L, Neglia G, Balestrieri ML, Campanile G. SIRT3 and Metabolic Reprogramming Mediate the Antiproliferative Effects of Whey in Human Colon Cancer Cells. Cancers (Basel) 2021;13. [PMID: 34680344 DOI: 10.3390/cancers13205196] [Cited by in Crossref: 6] [Cited by in F6Publishing: 5] [Article Influence: 3.0] [Reference Citation Analysis]
30 Ren S, Jiménez-Flores R, Giusti MM. The interactions between anthocyanin and whey protein: A review. Compr Rev Food Sci Food Saf 2021;20:5992-6011. [PMID: 34622535 DOI: 10.1111/1541-4337.12854] [Cited by in Crossref: 11] [Cited by in F6Publishing: 11] [Article Influence: 5.5] [Reference Citation Analysis]
31 Čechmánková J, Skála J, Sedlařík V, Duřpeková S, Drbohlav J, Šalaková A, Vácha R. The Synergic Effect of Whey-Based Hydrogel Amendment on Soil Water Holding Capacity and Availability of Nutrients for More Efficient Valorization of Dairy By-Products. Sustainability 2021;13:10701. [DOI: 10.3390/su131910701] [Cited by in Crossref: 2] [Cited by in F6Publishing: 2] [Article Influence: 1.0] [Reference Citation Analysis]
32 Peydayesh M, Bagnani M, Mezzenga R. Sustainable Bioplastics from Amyloid Fibril-Biodegradable Polymer Blends. ACS Sustainable Chem Eng 2021;9:11916-26. [DOI: 10.1021/acssuschemeng.1c03937] [Cited by in Crossref: 7] [Cited by in F6Publishing: 9] [Article Influence: 3.5] [Reference Citation Analysis]
33 Orlova TN, Ott EF, Musina ON. Perspective of using propionic acid bacteria to produce functional foods based on milk whey. INTERNATIONAL CONFERENCE ON FOOD SCIENCE AND BIOTECHNOLOGY (FSAB 2021) 2021. [DOI: 10.1063/5.0068938] [Reference Citation Analysis]