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For: Heymich ML, Srirangan S, Pischetsrieder M. Stability and Activity of the Antimicrobial Peptide Leg1 in Solution and on Meat and Its Optimized Generation from Chickpea Storage Protein. Foods 2021;10:1192. [PMID: 34070446 DOI: 10.3390/foods10061192] [Cited by in Crossref: 5] [Cited by in F6Publishing: 6] [Article Influence: 2.5] [Reference Citation Analysis]
Number Citing Articles
1 Rivero-pino F, Leon MJ, Millan-linares MC, Montserrat-de la Paz S. Antimicrobial plant-derived peptides obtained by enzymatic hydrolysis and fermentation as components to improve current food systems. Trends in Food Science & Technology 2023. [DOI: 10.1016/j.tifs.2023.03.005] [Reference Citation Analysis]
2 Liu X, Ma A, Zhi T, Hong D, Chen Z, Li S, Jia Y. Dietary Effect of Brevibacillus laterosporus S62-9 on Chicken Meat Quality, Amino Acid Profile, and Volatile Compounds. Foods 2023;12. [PMID: 36673380 DOI: 10.3390/foods12020288] [Reference Citation Analysis]
3 Guith T, Gourishetti K, Banerjee P, Ghosh N, Rana M, Chatterjee G, Biswas S, Bagchi D, Roy S, Das A. An overview of antimicrobial peptides. Viral, Parasitic, Bacterial, and Fungal Infections 2023. [DOI: 10.1016/b978-0-323-85730-7.00050-3] [Reference Citation Analysis]
4 Varga JFA, Brunner SR, Cheng G, Min D, Aucoin MG, Doxey AC, Dixon B. Identification and characterization of a novel peptide from rainbow trout (Oncorhynchus mykiss) with antimicrobial activity against Streptococcus iniae. Dev Comp Immunol 2022;137:104518. [PMID: 36044968 DOI: 10.1016/j.dci.2022.104518] [Reference Citation Analysis]
5 Gharibzahedi SMT, Smith B, Altintas Z. Bioactive and health-promoting properties of enzymatic hydrolysates of legume proteins: a review. Crit Rev Food Sci Nutr 2022;:1-31. [PMID: 36200775 DOI: 10.1080/10408398.2022.2124399] [Reference Citation Analysis]
6 Zhao G, Kempen PJ, Zheng T, Jakobsen TH, Zhao S, Gu L, Solem C, Ruhdal Jensen PP. Synergistic bactericidal effect of nisin and phytic acid against Escherichia coli O157:H7. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.109324] [Reference Citation Analysis]
7 Shevkani K, Singh N, Patil C, Awasthi A, Paul M. Antioxidative and antimicrobial properties of pulse proteins and their applications in gluten‐free foods and sports nutrition. Int J of Food Sci Tech. [DOI: 10.1111/ijfs.15666] [Cited by in Crossref: 2] [Cited by in F6Publishing: 2] [Article Influence: 2.0] [Reference Citation Analysis]
8 Mastore M, Quadroni S, Caramella S, Brivio MF. The Silkworm as a Source of Natural Antimicrobial Preparations: Efficacy on Various Bacterial Strains. Antibiotics (Basel) 2021;10:1339. [PMID: 34827277 DOI: 10.3390/antibiotics10111339] [Reference Citation Analysis]
9 Yu HH, Chin YW, Paik HD. Application of Natural Preservatives for Meat and Meat Products against Food-Borne Pathogens and Spoilage Bacteria: A Review. Foods 2021;10:2418. [PMID: 34681466 DOI: 10.3390/foods10102418] [Cited by in Crossref: 11] [Cited by in F6Publishing: 12] [Article Influence: 5.5] [Reference Citation Analysis]