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Cited by in F6Publishing
For: Choi HJ, Shin D, Shin M, Yun B, Kang M, Yang HJ, Jeong DY, Kim Y, Oh S. Comparative Genomic and Functional Evaluations of Bacillus subtilis Newly Isolated from Korean Traditional Fermented Foods. Foods 2020;9:E1805. [PMID: 33291832 DOI: 10.3390/foods9121805] [Cited by in Crossref: 1] [Cited by in F6Publishing: 3] [Article Influence: 0.5] [Reference Citation Analysis]
Number Citing Articles
1 de Lima Ferreira JK, de Mello Varani A, Tótola MR, Fernandes Almeida M, de Sousa Melo D, Ferreira Silva e Batista C, Chalfun-junior A, Pimenta de Oliveira KK, Wurdig Roesch LF, Satler Pylro V. Phylogenomic characterization and pangenomic insights into the surfactin-producing bacteria Bacillus subtilis strain RI4914. Braz J Microbiol. [DOI: 10.1007/s42770-022-00815-0] [Reference Citation Analysis]
2 Epparti P, Eligar SM, Sattur AP, Gnanesh Kumar B, Halami PM. Characterization of dual bacteriocins producing Bacillus subtilis SC3.7 isolated from fermented food. LWT 2022;154:112854. [DOI: 10.1016/j.lwt.2021.112854] [Cited by in Crossref: 2] [Cited by in F6Publishing: 1] [Article Influence: 2.0] [Reference Citation Analysis]
3 Qian Y, Gao Z, Wang J, Wang C, Li G, Fu F, Guo J, Shan Y. Safety Evaluation and Whole Genome Sequencing of Aspergillus japonicas PJ01 Reveal Its Potential to Degrade Citrus Segments in Juice Processing. Foods 2021;10:1736. [PMID: 34441514 DOI: 10.3390/foods10081736] [Reference Citation Analysis]