The DOI matches its Crossref record; 35 of the 35 references it cites were found in a registry or an index.
Viability of yoghurt and probiotic bacteria in yoghurts made from commercial starter cultures
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Citations
Cites
Dave, R. I., & Shah, N. P. (1996) · Journal of Dairy Science · doi:10.3168/jds.s0022-0302(96)76513-x · Cited by 441
Self-citationShah, N. P., Lankaputhra, W. E. V., Britz, M. L., & Kyle, W. S. A. (1995) · International Dairy Journal · doi:10.1016/0958-6946(95)00028-2 · Cited by 337
Self-citationBifidobacteria: research and development in Japan.
Ishibashi, N., & Shimamura, S. (1993) · Food technology · Cited by 331
Bifidobacteria and Bifidogenic Factors
Modler, H. W., McKellar, R. C., & Yaguchi, M. (1990) · Canadian Institute of Food Science and Technology Journal · doi:10.1016/s0315-5463(90)70197-6 · Cited by 278
Therapeutic Properties of Fermented Milks
(1992) · International Journal of Dairy Technology · doi:10.1111/j.1471-0307.1992.tb01789.x · Cited by 258
Survival of Lactobacillus acidophilus and Bifidobacterium spp in the presence of acid and bile salts
Lankaputhra, W. E. V., & Shah, N. P. (1995) · Europe PMC (PubMed Central) · Cited by 192
Self-citationGrowth and survival of bifidobacteria in milk.
Klaver, F. A. M., Kingma, F., & Weerkamp, A. H. (1993) · Netherlands milk and dairy journal · Cited by 192
The health potential of products containing bifidobacteria.
Kurmann, J. A., Rašić, J. L., & Robinson, R. K. (1991) · Medical Entomology and Zoology · Cited by 181
Consumption of fermented milk products and breast cancer: a case-control study in The Netherlands.
Veer, P. V. ’., Dekker, J. M., Lamers, J. W. J., Kok, F. J., Schouten, E. G., Brants, H. A. M., STURMANS, F., & Hermus, R. J. J. (1989) · PubMed · Cited by 180
Yogurt: Nutritive and Therapeutic Aspects
Deeth, H. C., & Tamime, A. Y. (1981) · Journal of Food Protection · doi:10.4315/0362-028x-44.1.78 · Cited by 176
Cited by
Probiotic bacteria: safety, functional and technological properties
Saarela, M., Mogensen, G., Fondén, R., Mättö, J., & Mattila-Sandholm, T. (2000) · Journal of Biotechnology · doi:10.1016/s0168-1656(00)00375-8 · Cited by 1,202
Probiotic functional foods: Survival of probiotics during processing and storage
Tripathi, M. K., & Giri, S. K. (2014) · Journal of Functional Foods · doi:10.1016/j.jff.2014.04.030 · Cited by 1,181
Probiotic bacteria: Selective enumeration and survival in dairy foods
Shah, N. P. (2000) · Journal of Dairy Science · doi:10.3168/jds.s0022-0302(00)74953-8 · Cited by 1,010
Self-citationFunctional cultures and health benefits
Shah, N. P. (2007) · International Dairy Journal · doi:10.1016/j.idairyj.2007.01.014 · Cited by 787
Self-citationGomes, A. M. P., & Malcata, F. X. (1999) · Trends in Food Science & Technology · doi:10.1016/s0924-2244(99)00033-3 · Cited by 704
Metadata
- Authors
- Dave, R. I., & Shah, N. P.
- Venue
- International Dairy Journal
- Publisher
- Elsevier BV
- Published
- 1997-01
- Volume
- 7
- Issue
- 1
- Pages
- 31-41
- ISSN
- 0958-6946 (ISSN-L)
- OpenAlex
- W2099094643
- Cited by
- 549
- References
- 35
- FWCI
- 22.14
- Type
- journal article
- Language
- en
- Open access
- closed
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Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.
Statistics and arithmetic are recomputed, not judged.
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How to cite
Cite CoChat for the checks on this page, and the paper for its own findings.
- This page
- CoChat. (2026). Citation check: Viability of yoghurt and probiotic bacteria in yoghurts made from commercial starter cultures. https://app.cochat.ai/papers/10.1016/s0958-6946(96)00046-5
- The paper
- Dave, R. I., & Shah, N. P. (1997). Viability of yoghurt and probiotic bacteria in yoghurts made from commercial starter cultures. International Dairy Journal. https://doi.org/10.1016/s0958-6946(96)00046-5
Data sources
Bibliographic data: Semantic Scholar, OpenAlex, Crossref.
Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.
