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For: Kumar J, Sharma N, Kaushal G, Samurailatpam S, Sahoo D, Rai AK, Singh SP. Metagenomic Insights Into the Taxonomic and Functional Features of Kinema, a Traditional Fermented Soybean Product of Sikkim Himalaya. Front Microbiol 2019;10:1744. [PMID: 31428064 DOI: 10.3389/fmicb.2019.01744] [Cited by in Crossref: 17] [Cited by in F6Publishing: 8] [Article Influence: 5.7] [Reference Citation Analysis]
Number Citing Articles
1 Chen W. Demystification of fermented foods by omics technologies. Current Opinion in Food Science 2022. [DOI: 10.1016/j.cofs.2022.100845] [Reference Citation Analysis]
2 Paillet T, Dugat-bony E. Bacteriophage ecology of fermented foods: anything new under the sun? Current Opinion in Food Science 2021;40:102-11. [DOI: 10.1016/j.cofs.2021.03.007] [Cited by in Crossref: 3] [Article Influence: 3.0] [Reference Citation Analysis]
3 Tamang JP, Jeyaram K, Rai AK, Mukherjee PK. Diversity of beneficial microorganisms and their functionalities in community-specific ethnic fermented foods of the Eastern Himalayas. Food Res Int 2021;148:110633. [PMID: 34507776 DOI: 10.1016/j.foodres.2021.110633] [Cited by in Crossref: 2] [Article Influence: 2.0] [Reference Citation Analysis]
4 Zhang P, Li H, Zhao W, Xiong K, Wen H, Yang H, Wang X. Dynamic analysis of physicochemical characteristics and microbial communities of Aspergillus-type douchi during fermentation. Food Research International 2022;153:110932. [DOI: 10.1016/j.foodres.2021.110932] [Reference Citation Analysis]
5 Tamang JP, Das S, Kharnaior P, Pariyar P, Thapa N, Jo SW, Yim EJ, Shin DH. Shotgun metagenomics of Cheonggukjang, a fermented soybean food of Korea: Community structure, predictive functionalities and amino acids profile. Food Res Int 2022;151:110904. [PMID: 34980421 DOI: 10.1016/j.foodres.2021.110904] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
6 Shiferaw Terefe N, Augustin MA. Fermentation for tailoring the technological and health related functionality of food products. Crit Rev Food Sci Nutr 2020;60:2887-913. [PMID: 31583891 DOI: 10.1080/10408398.2019.1666250] [Cited by in Crossref: 15] [Cited by in F6Publishing: 14] [Article Influence: 5.0] [Reference Citation Analysis]
7 Bandyopadhyay B, Das S, Mitra PK, Kundu A, Mandal V, Adhikary R, Mandal V, Mandal NC. Characterization of two new strains of Lactococcus lactis for their probiotic efficacy over commercial synbiotics consortia. Braz J Microbiol 2022. [PMID: 35138631 DOI: 10.1007/s42770-022-00685-6] [Reference Citation Analysis]
8 Tamang JP. "Ethno-microbiology" of ethnic Indian fermented foods and alcoholic beverages. J Appl Microbiol 2021. [PMID: 34821430 DOI: 10.1111/jam.15382] [Reference Citation Analysis]
9 Sanjukta S, Padhi S, Sarkar P, Singh SP, Sahoo D, Rai AK. Production, characterization and molecular docking of antioxidant peptides from peptidome of kinema fermented with proteolytic Bacillus spp. Food Res Int 2021;141:110161. [PMID: 33642021 DOI: 10.1016/j.foodres.2021.110161] [Cited by in Crossref: 6] [Cited by in F6Publishing: 4] [Article Influence: 6.0] [Reference Citation Analysis]
10 Mukhia S, Kumar A, Kumar R. Generation of antioxidant peptides from soy protein isolate through psychrotrophic Chryseobacterium sp. derived alkaline broad temperature active protease. LWT 2021;143:111152. [DOI: 10.1016/j.lwt.2021.111152] [Cited by in Crossref: 9] [Cited by in F6Publishing: 5] [Article Influence: 9.0] [Reference Citation Analysis]
11 Kharnaior P, Tamang JP. Bacterial and fungal communities and their predictive functional profiles in kinema, a naturally fermented soybean food of India, Nepal and Bhutan. Food Res Int 2021;140:110055. [PMID: 33648280 DOI: 10.1016/j.foodres.2020.110055] [Cited by in Crossref: 2] [Cited by in F6Publishing: 1] [Article Influence: 2.0] [Reference Citation Analysis]
12 Sharma N, Kumari R, Thakur M, Rai AK, Singh SP. Molecular dissemination of emerging antibiotic, biocide, and metal co-resistomes in the Himalayan hot springs. Journal of Environmental Management 2022;307:114569. [DOI: 10.1016/j.jenvman.2022.114569] [Reference Citation Analysis]
13 Kumari R, Sanjukta S, Sahoo D, Rai AK. Functional peptides in Asian protein rich fermented foods: production and health benefits. Syst Microbiol and Biomanuf 2022;2:1-13. [DOI: 10.1007/s43393-021-00040-0] [Cited by in Crossref: 4] [Cited by in F6Publishing: 3] [Article Influence: 4.0] [Reference Citation Analysis]
14 Verma D, Satyanarayana T. Xylanolytic Extremozymes Retrieved From Environmental Metagenomes: Characteristics, Genetic Engineering, and Applications. Front Microbiol 2020;11:551109. [PMID: 33042057 DOI: 10.3389/fmicb.2020.551109] [Cited by in Crossref: 2] [Cited by in F6Publishing: 2] [Article Influence: 1.0] [Reference Citation Analysis]
15 Kang D, Huang Y, Nesme J, Herschend J, Jacquiod S, Kot W, Hansen LH, Lange L, Sørensen SJ. Metagenomic analysis of a keratin-degrading bacterial consortium provides insight into the keratinolytic mechanisms. Sci Total Environ 2021;761:143281. [PMID: 33190895 DOI: 10.1016/j.scitotenv.2020.143281] [Cited by in Crossref: 7] [Cited by in F6Publishing: 4] [Article Influence: 3.5] [Reference Citation Analysis]
16 Verma D. Extremophilic Prokaryotic Endoxylanases: Diversity, Applicability, and Molecular Insights. Front Microbiol 2021;12:728475. [PMID: 34566933 DOI: 10.3389/fmicb.2021.728475] [Reference Citation Analysis]
17 Kharnaior P, Tamang JP. Metagenomic-Metabolomic Mining of Kinema, a Naturally Fermented Soybean Food of the Eastern Himalayas. Front Microbiol 2022;13:868383. [DOI: 10.3389/fmicb.2022.868383] [Reference Citation Analysis]
18 Maske BL, de Melo Pereira GV, da Silva Vale A, Marques Souza DS, De Dea Lindner J, Soccol CR. Viruses in fermented foods: are they good or bad? Two sides of the same coin. Food Microbiol 2021;98:103794. [PMID: 33875222 DOI: 10.1016/j.fm.2021.103794] [Reference Citation Analysis]
19 Tan G, Hu M, Li X, Li X, Pan Z, Li M, Li L, Wang Y, Zheng Z. Microbial Community and Metabolite Dynamics During Soy Sauce Koji Making. Front Microbiol 2022;13:841529. [DOI: 10.3389/fmicb.2022.841529] [Reference Citation Analysis]
20 Adebo JA, Njobeh PB, Gbashi S, Oyedeji AB, Ogundele OM, Oyeyinka SA, Adebo OA. Fermentation of Cereals and Legumes: Impact on Nutritional Constituents and Nutrient Bioavailability. Fermentation 2022;8:63. [DOI: 10.3390/fermentation8020063] [Reference Citation Analysis]
21 Capozzi V, Fragasso M, Russo P. Microbiological Safety and the Management of Microbial Resources in Artisanal Foods and Beverages: The Need for a Transdisciplinary Assessment to Conciliate Actual Trends and Risks Avoidance. Microorganisms 2020;8:E306. [PMID: 32098373 DOI: 10.3390/microorganisms8020306] [Cited by in Crossref: 27] [Cited by in F6Publishing: 16] [Article Influence: 13.5] [Reference Citation Analysis]