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Cited by in F6Publishing
For: Łopusiewicz Ł, Kwiatkowski P, Drozłowska E. Production and Characterization of Yogurt-Like Fermented Beverage Based on Camelina (Camelina sativa L.) Seed Press Cake. Applied Sciences 2022;12:1085. [DOI: 10.3390/app12031085] [Cited by in Crossref: 2] [Cited by in F6Publishing: 2] [Article Influence: 2.0] [Reference Citation Analysis]
Number Citing Articles
1 Maciel LG, Teixeira GL. Plant-based pecan nut cake beverage enrichment of phytochemicals and antioxidant properties using multi-stage block freeze concentration. Food Prod Process and Nutr 2022;4:35. [DOI: 10.1186/s43014-022-00116-x] [Reference Citation Analysis]
2 Łopusiewicz Ł, Waszkowiak K, Polanowska K, Mikołajczak B, Śmietana N, Hrebień-filisińska A, Sadowska J, Mazurkiewicz-zapałowicz K, Drozłowska E. The Effect of Yogurt and Kefir Starter Cultures on Bioactivity of Fermented Industrial By-Product from Cannabis sativa Production—Hemp Press Cake. Fermentation 2022;8:490. [DOI: 10.3390/fermentation8100490] [Reference Citation Analysis]
3 Łopusiewcz Ł, Śmietana N, Lichwiarska E, Mazurkiewicz-zapałowicz K, Gefrom A, Drozłowska E. The Biotransformation of Lupine Seeds by Lactic Acid Bacteria and Penicillium camemberti into a Plant-Based Camembert Alternative, and Its Physicochemical Changes during 7 Weeks of Ripening. Fermentation 2022;8:447. [DOI: 10.3390/fermentation8090447] [Reference Citation Analysis]