Identification of Lactic Acid Bacteria in Fruit Pulp Processing Byproducts and Potential Probiotic Properties of Selected Lactobacillus Strains

Overview of attention for article published in Frontiers in Microbiology, August 2016

Altmetric Badge

About this Attention Score

Average Attention Score compared to outputs of the same age and source

Mentioned by

twitter: 1 X user

Citations

dimensions_citation: 103 Dimensions

Readers on

mendeley: 194 Mendeley

Summary X Dimensions citations

So far, Dimensions has found 103 publications that cite this research output.

103

The most recent citing publications are shown below. View all 103 publications that cite this research output on Dimensions.

Detection of the lactic acid bacterial community in small scale white cheese processing facility using shotgun metagenomics and culturomics

Article in International Dairy Journal (August 2024)

Exploring the Effects of Freeze-Dried Sourdoughs with Lactiplantibacillus pentosus 129 and Limosilactobacillus fermentum 139 on the Quality of Long-Fermentation Bread

Article in Microorganisms (June 2024)

Cereus jamacaru DC. (mandacaru) fruit as a source of lactic acid bacteria with in vitro probiotic-related characteristics and its protective effects on Pediococcus pentosaceus during lyophilization and refrigeration storage

Article in International Journal of Food Microbiology (April 2024)

This page shows the most recent citations of this research output.

Click here to find out how to access more activity.