Article detail · 2022 · article
Development of a functional chocolate using gamma-amino butyric acid producer Lacticaseibacillus rhamnosus NRRL B-442
Journal
Food Bioscience
ISSN2212-4292
YÖKSİS
OpenAlex
Year2022
Citations14OpenAlex
Citations12Semantic Scholar · 1 influential
Percentile%88.1
FWCI2.411.00 = world average
Scopus (SJR)Q1
WoS (JCR)Q1
Data source split
- YÖKSİSYÖKSİS article record
- YÖKSİS venueFOOD BIOSCIENCE
- Catalog match (ISSN)Food Bioscience
- OpenAlexOpenAlex enrichment (abstract, citations, topics)
- Semantic Scholarcitation count (not merged with OpenAlex)
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.
14citationsOpenAlex · cited_by_count (cache / database)
2 publications in the local catalog that cite this work (OpenAlex reference match; not the full global list).
- 2024 Blend of guar/acacia gum as a partial substitute of lecithin in white chocolate: Optimization, characterization, and shelf-life evaluationCitations 13 · OpenAlex
- 2024 An approach to manufacturing well‐being milk chocolate in partial replacement of lecithin by the functional plant‐based combinationCitations 6 · OpenAlex