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For:	Mileriene J, Serniene L, Kondrotiene K, Santarmaki V, Kourkoutas Y, Vasiliauskaite A, Lauciene L, Malakauskas M. Indigenous Lactococcus lactis with Probiotic Properties: Evaluation of Wet, Thermally- and Freeze-Dried Raisins as Supports for Cell Immobilization, Viability and Aromatic Profile in Fresh Curd Cheese. Foods 2022;11. [PMID: 35564034 DOI: 10.3390/foods11091311] [Cited by in Crossref: 2] [Cited by in F6Publishing: 1] [Article Influence: 2.0] [Reference Citation Analysis]

For:

Mileriene J, Serniene L, Kondrotiene K, Santarmaki V, Kourkoutas Y, Vasiliauskaite A, Lauciene L, Malakauskas M. Indigenous Lactococcus lactis with Probiotic Properties: Evaluation of Wet, Thermally- and Freeze-Dried Raisins as Supports for Cell Immobilization, Viability and Aromatic Profile in Fresh Curd Cheese. Foods 2022;11. [PMID: 35564034 DOI: 10.3390/foods11091311] [Cited by in Crossref: 2] [Cited by in F6Publishing: 1] [Article Influence: 2.0] [Reference Citation Analysis]

Number	Citing Articles
1	Mileriene J, Serniene L, Kasparaviciene B, Lauciene L, Kasetiene N, Zakariene G, Kersiene M, Leskauskaite D, Viskelis J, Kourkoutas Y, Malakauskas M. Exploring the Potential of Sustainable Acid Whey Cheese Supplemented with Apple Pomace and GABA-Producing Indigenous Lactococcus lactis Strain. Microorganisms 2023;11. [PMID: 36838401 DOI: 10.3390/microorganisms11020436] [Reference Citation Analysis]
2	Deng Y, Cheng K, Shao X, Dong X, Jiang H, Xiao G. Effects of drying method on the stability and quality of post-processing of 3D-printed processed cheese. Drying Technology. [DOI: 10.1080/07373937.2022.2126494] [Reference Citation Analysis]