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Cited by in F6Publishing
For: Barta DG, Cornea-Cipcigan M, Margaoan R, Vodnar DC. Biotechnological Processes Simulating the Natural Fermentation Process of Bee Bread and Therapeutic Properties-An Overview. Front Nutr 2022;9:871896. [PMID: 35571893 DOI: 10.3389/fnut.2022.871896] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
Number Citing Articles
1 Kalaycıoğlu Z, Kanbur ED, Kolaylı S, Erim FB. Antioxidant activities, aliphatic organic acid and sugar contents of Anatolian bee bread: characterization by principal component analysis. Eur Food Res Technol 2023. [DOI: 10.1007/s00217-023-04218-9] [Reference Citation Analysis]
2 Kahraman-Ilıkkan Ö. Bacterial Profile and Fatty Acid Composition of Anatolian Bee Bread Samples by Metataxonomic and Metabolomic Approach. Curr Microbiol 2023;80:90. [PMID: 36723722 DOI: 10.1007/s00284-023-03195-2] [Reference Citation Analysis]
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