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Anna Zawistowska-Rojek, Tomasz Zaręba and Stefan Tyski International Journal of Environmental Research and Public Health 19(9) 5701 (2022) https://doi.org/10.3390/ijerph19095701
Storage temperature of tiger nuts (Cyperus esculentus L) affects enzyme activity, proximate composition and properties of lactic acid fermented tiger nut milk derived thereof
Nazir Kizzie-Hayford, Kwabena Dabie, Baffour Kyei-Asante, Jerry Ampofo-Asiama, Susann Zahn, Doris Jaros and Harald Rohm LWT 137 110417 (2021) https://doi.org/10.1016/j.lwt.2020.110417
Application of mild pulsed electric fields on starter culture accelerates yogurt fermentation
Panagiotis Chanos, Malou C. Warncke, Matthias A. Ehrmann and Christian Hertel European Food Research and Technology 246(3) 621 (2020) https://doi.org/10.1007/s00217-020-03428-9
Effects of protein enrichment on the microbiological, physicochemical and sensory properties of fermented tiger nut milk
Microbiological characterization and functionality of set-type yogurt fermented with potential prebiotic substrates Cudrania tricuspidata and Morus alba L. leaf extracts
Nam Su Oh, Ji Young Lee, Jae Yeon Joung, Kyung Su Kim, Yong Kook Shin, Kwang-Won Lee, Sae Hun Kim, Sangnam Oh and Younghoon Kim Journal of Dairy Science 99(8) 6014 (2016) https://doi.org/10.3168/jds.2015-10814
Organic acids profiles in lactose-hydrolyzed yogurt with different matrix composition
Growth and sugars utilization by mixed cultures ofLactobacillus delbrueckii subsp.bulgaricus andStreptococcus salivarius subsp.thermophilus isolated from Argentina yogurt