Reference Citation Analysis: Find an Article, Find a Category, Find a Journal, Find a Scholar

For: BARBOZA GR, ALMEIDA JMD, SILVA NCC. Use of natural substrates as an alternative for the prevention of microbial contamination in the food industry. Food Sci Technol 2022. [DOI: 10.1590/fst.05720] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]

For:	BARBOZA GR, ALMEIDA JMD, SILVA NCC. Use of natural substrates as an alternative for the prevention of microbial contamination in the food industry. Food Sci Technol 2022. [DOI: 10.1590/fst.05720] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]

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Cited by Other Article(s)

ALJOHANI AB, AL-HEJIN AM, SHORI AB. Bacteriocins as promising antimicrobial peptides, definition, classification, and their potential applications in cheeses. FOOD SCIENCE AND TECHNOLOGY 2023. [DOI: 10.1590/fst.118021] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/30/2023]

PINTO EDO, AQUINO CR, COSTA GD, CAMPOS L, RODRIGUES Y, THODE FILHO S. A preliminary study of environmental risks through the gut matrix: application in an industrial kitchen. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.12622] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]