The DOI matches its Crossref record; 33 of the 33 references it cites were found in a registry or an index.
Probiotic bacteria in fermented foods: product characteristics and starter organisms
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Cites
AFRC, R. F. (1989) · Journal of Applied Bacteriology · doi:10.1111/j.1365-2672.1989.tb05105.x · Cited by 4,149
Cheese: Chemistry, Physics and Microbiology
(1993) · Springer eBooks · doi:10.1007/978-1-4615-2648-3 · Cited by 1,417
Biochemistry of cheese ripening
McSweeney, P. L. H. (2004) · International Journal of Dairy Technology · doi:10.1111/j.1471-0307.2004.00147.x · Cited by 1,038
The Prolongation of Life: Optimistic Studies
Metchnikoff, É. (2003) · Cited by 874
THE STATIONARY PHASE OF THE BACTERIAL LIFE CYCLE
Kolter, R., Siegele, D. A., & Tormo, A. (1993) · Annual Review of Microbiology · doi:10.1146/annurev.mi.47.100193.004231 · Cited by 820
The proteotytic systems of lactic acid bacteria
Kunji, E. R. S., Mierau, I., Hagting, A., Poolman, B., & Konings, W. N. (1996) · Antonie van Leeuwenhoek · doi:10.1007/bf00395933 · Cited by 714
Orla-Jensen, S. (1919) · Cited by 698
The coming of age of probiotics
Lee, Y.-K., & Salminen, S. (1995) · Trends in Food Science & Technology · doi:10.1016/s0924-2244(00)89085-8 · Cited by 540
Salminen, S., Isolauri, E., & Salminen, E. (1996) · Antonie van Leeuwenhoek · doi:10.1007/bf00395941 · Cited by 406
Salminen, S., Isolauri, E., & Salminen, E. (1996) · Lactic Acid Bacteria: Genetics, Metabolism and Applications · doi:10.1007/978-94-009-1774-3_15 · Cited by 348
Cited by
Gill, P. A., van Zelm, M. C., Muir, J. G., & Gibson, P. R. (2018) · Alimentary Pharmacology & Therapeutics · doi:10.1111/apt.14689 · Cited by 520
Rivera-Espinoza, Y., & Gallardo-Navarro, Y. (2010) · Food Microbiology · doi:10.1016/j.fm.2008.06.008 · Cited by 485
Handbook of Fermented Functional Foods
(2003) · CRC Press eBooks · doi:10.1201/9780203009727 · Cited by 434
The use of probiotics in shrimp aquaculture: Table 1
Farzanfar, A. (2006) · FEMS Immunology & Medical Microbiology · doi:10.1111/j.1574-695x.2006.00116.x · Cited by 329
Koebnick, C., Wagner, I., Leitzmann, P., Stern, U., & Zunft, H. F. (2003) · Canadian Journal of Gastroenterology · doi:10.1155/2003/654907 · Cited by 288
Metadata
- Authors
- Heller, K. J.
- Venue
- The American Journal of Clinical Nutrition
- Publisher
- Elsevier BV
- Published
- 2001-02
- Volume
- 73
- Issue
- 2
- Pages
- 374s-379s
- ISSN
- 0002-9165 (ISSN-L)
- OpenAlex
- W2110169856
- Cited by
- 517
- References
- 33
- FWCI
- 15.02
- Type
- journal article
- Language
- en
- Open access
- bronze
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- Heller, K. J. (2001). Probiotic bacteria in fermented foods: product characteristics and starter organisms. The American Journal of Clinical Nutrition. https://doi.org/10.1093/ajcn/73.2.374s
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.
