Article detail · 2009
Manufacture of Turkish Beyaz cheese added with probiotic strains
Journal
LWT - Food Science and TechnologyISSN 0023-6438
The ISSN points to another catalog journal; the name is from the YÖKSİS record.
YÖKSİS
OpenAlex
SJR Q1
JCR Q1
Citations 73
Top 10%
Percentile 99.0%
FWCI 12.99
- Year
- 2009
- Type
- article
Data source split
- YÖKSİS YÖKSİS article record
- YÖKSİS venue LWT - Food Science and Technology
- Catalog match (ISSN) LWT
- OpenAlex OpenAlex enrichment (abstract, citations, topics)
Abstract
Abstract not compiled yet; it will appear after the DergiPark / OpenAlex queue runs.
Topics
Citations
OpenAlex cited_by_count. Not a WoS or Scopus citation count; those sources have no separate column here.
73 citations
OpenAlex cited_by_count (cache / database)
29 publications in the local catalog that cite this work (OpenAlex reference match; not the full global list).
- Production of probiotic fresh white cheese using co culture with Streptococcus thermophilus 2014
- Genotypic identification of some lactic acid bacteria by amplified fragment length polymorphism analysis and investigation of their potential usage as starter culture combinations in Beyaz cheese manufacture 2010
- Genotypic identification of some lactic acid bacteria by amplified fragment length polymorphism analysis and investigation of their potential usage as starter culture combinations in Beyaz cheese manufacture 2010
- Genotypic identification of some lactic acid bacteria by amplified fragment length polymorphism analysis and investigation of their potential usage as starter culture combinations in Beyaz cheese manufacture 2010
- Effect of Oryctolagus cuniculus (rabbit) rennet on the texture, rheology, and sensory properties of white cheese 2018
- Effect of Oryctolagus cuniculus (rabbit) rennet on the texture, rheology, and sensory properties of white cheese 2018
- Effect of Oryctolagus cuniculus (rabbit) rennet on the texture, rheology, and sensory properties of white cheese 2018
- The effect of using different probiotic cultures on conjugated linoleic acid (CLA) concentration and fatty acid composition of white pickle cheese 2011
- In vitro gastrointestinal resistance of Lactobacillus acidophilus in some dairy products 2021
- Physicochemical properties of low fat soft cheese Turkish Beyaz made with bacterial cellulose as fat mimetic 2011