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2025
β-Glucosidase Activity of Lactiplantibacillus plantarum: A Key Player in Food Fermentation and Human Health
Foods
2025
Influence of Autochthonous Lactic Acid Bacteria Cultures on the Microbiota and Biogenic Amine Production in Medium-Ripened Artisan Goat Cheese
Foods
2025
Probiotic goat milk sauce with turmeric (Curcuma longa L.): functional, technological and sensory aspects
Journal of Food Science and Technology
2025
Effects of tropical fruit blends on fermentative and pigmentation aspects of probiotic native cultured goat milk
PeerJ
2024
Probiotic Functions in Fermented Foods: Anti-Viral, Immunomodulatory, and Anti-Cancer Benefits
Foods
2024
An Overview of Microorganisms Immobilized in a Gel Structure for the Production of Precursors, Antibiotics, and Valuable Products
Gels
2024
Goat Cheese Produced with Sunflower (Helianthus annuus L.) Seed Extract and a Native Culture of Limosilactobacillus mucosae: Characterization and Probiotic Survival
Foods
2024
Effect of Fermentation by Probiotic Bacteria on the Bioaccessibility of Bioactive Compounds from the Fruit of the Juçara Palm (Euterpe edulis Martius)
Fermentation
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