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Citation(s) in RCA

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Results Analysis
For: Michelon D, Tachon S, Ebel B, De Coninck J, Feron G, Gervais P, Yvon M, Cachon R. Screening of lactic acid bacteria for reducing power using a tetrazolium salt reduction method on milk agar. J Biosci Bioeng 2013;115:229-32. [DOI: 10.1016/j.jbiosc.2012.09.010] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2012] [Revised: 09/02/2012] [Accepted: 09/17/2012] [Indexed: 10/27/2022]
Number Cited by Other Article(s)
1
Green strategies to control redox potential in the fermented food industry. Food Res Int 2022;156:111154. [DOI: 10.1016/j.foodres.2022.111154] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2020] [Revised: 03/12/2022] [Accepted: 03/15/2022] [Indexed: 11/18/2022]
2
Hansen EB. Redox reactions in food fermentations. Curr Opin Food Sci 2018. [DOI: 10.1016/j.cofs.2018.03.004] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
3
Strain-to-strain differences within lactic and propionic acid bacteria species strongly impact the properties of cheese–A review. ACTA ACUST UNITED AC 2015. [DOI: 10.1007/s13594-015-0267-9] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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