Retraction
Effect of Lactobacillus rhamnosus on Physicochemical Properties of Fermented Plant-Based Raw Materials
Paper Information
Record ID:
24729
Author(s):
Publication Date:
August 26, 2020
Retraction Date:
December 01, 2020
(5.0 years years ago)
Subjects:
Institutions:
Country:
🇩🇰 DenmarkArticle Type:
Publisher:
MDPI
Open Access:
Yes
DOI:
PubMed ID:
Retraction PubMed ID:
Retraction Details
Citations (20)
20
Total Citations19
Post-Retraction(95.0%)
0
Pre-Retraction1
Same DayPost-Retraction Citation Analysis
1
Within 30 days
5
Within 1 year
12
After 2+ years
1565
Days since retraction (latest)
Production of Fermented Soy and Soy/Cow Milk Products with Probiotic Lacticaseibacillus rhamnosus GG Strain
Hatice Hazal Okur, Hatice Kalkan Yı̇ldırım, Amin Yousefvand et al. (4 authors)
Food and Bioprocess Technology
Open Access
Published: Mar 2025
1 citation
1 citation
1565 days after retraction
Probiotic-fermentation of oat: Safety, strategies for improving quality, potential food applications and biological activities
Asem Mahmoud Abdelshafy, M. A. Mustafa, Ahmed M. Hassan et al. (4 authors)
Trends in Food Science & Technology
Published: Sep 2024
17 citations
17 citations
1370 days after retraction
Role of Quinoa (Chenopodium quinoa Willd) and Chickpea (Cicer arietinum L.) Ratio in Physicochemical Stability and Microbiological Quality of Fermented Plant-Based Beverages during Storage
John Hurtado-Murillo, Wendy Franco, Ingrid Contardo
Foods
Open Access
Published: Aug 2024
5 citations
5 citations
1342 days after retraction
Production of plant-based fermented beverages using probiotic starter cultures and Propionibacterium spp.
Gozde Gungor, Aslı Akpınar, Oktay Yerlıkaya
Food Bioscience
Published: Mar 2024
10 citations
10 citations
1196 days after retraction
Multidimensional analysis of wheat original crucial endogenous enzymes driving microbial communities metabolism during high-temperature Daqu fermentation
Mengyao Wu, Yi Luo, Yongqi Yao et al. (5 authors)
International Journal of Food Microbiology
Published: Jan 2024
13 citations
13 citations
1148 days after retraction
Exopolysaccharides of lactic acid bacteria: Structure, biological activity, structure-activity relationship, and application in the food industry: A review
Kangyong Zhang, Sibo Liu, Shengnan Liang et al. (8 authors)
International Journal of Biological Macromolecules
Published: Dec 2023
44 citations
44 citations
1105 days after retraction
Comparison of the Nutritional Value of Cow’s Milk and Plant-Based Milks
Rabia Talay
Black Sea Journal of Agriculture
Open Access
Published: Oct 2023
5 citations
5 citations
1056 days after retraction
Starter culture growth dynamics and sensory properties of fermented oat drink
Mary-Liis Kütt, Kaisa Orgusaar, Irina Stulova et al. (10 authors)
Heliyon
Open Access
Published: Apr 2023
24 citations
24 citations
875 days after retraction
Bebidas vegetais elaboradas com oleaginosas brasileiras: uma revisão sistemática
Maria Paula Pimenta Vilas Boas, Maria de Fátima Santos, Eduardo Valério de Barros Vilas Boas et al. (4 authors)
Research Society and Development
Open Access
Published: Jan 2023
780 days after retraction
Role of Fermentation in Plant-Based Food Production and Non-dairy Fermented Foods
Sümeyye Betül Bozatlı
Springer eBooks
Published: Jan 2023
761 days after retraction
Microbial Processes to Produce Food Ingredients and Products
Bernadette-Emőke Teleky, Laura Mitrea, Lavinia Florina Călinoiu et al. (5 authors)
Elsevier eBooks
Published: Dec 2022
1 citation
1 citation
758 days after retraction
NUTRITIONAL, PHYSICOCHEMICAL STABILITY, MICROBIAL SURVIVABILITY AND SENSORIAL EVALUATION OF LEGUME YOGURTS
Nurul Aini Jamalullail, Yong Lin Chan, Teck Kim Tang et al. (5 authors)
Journal of Microbiology Biotechnology and Food Sciences
Open Access
Published: Dec 2022
743 days after retraction
Quality acceptability of wine produced from fermented tiger nut drink fortified with coconut milk
Musa Omotayo Jimoh, Opeoluwa Funlola Kole
Research Journal of Food Science and Nutrition
Open Access
Published: Apr 2022
2 citations
2 citations
515 days after retraction
Preparation of Soy Milk Zabady and Assessment of Its Quality
Abdel Moneim E. Sulieman, Areej Mohamed Ali, Elamin A. Elkhalifa
Springer eBooks
Published: Jan 2022
396 days after retraction
Paper citing Effect of Lactobacillus rhamnosus on Physicochemic...
Unknown Authors
Unknown Journal
Published: Jul 2021
221 days after retraction
Microbiome analysis reveals the alterations in gut microbiota in different intestinal segments of Yimeng black goats
Jiakui Li, Yan Yang, Yan Zhang et al. (8 authors)
Microbial Pathogenesis
Published: Apr 2021
14 citations
14 citations
141 days after retraction
Pea Protein Extraction Assisted by Lactic Fermentation: Impact on Protein Profile and Thermal Properties
Mehrsa Emkani, Bonastre Oliete, Rémi Saurel
Foods
Open Access
Published: Mar 2021
62 citations
62 citations
95 days after retraction
Exopolysaccharides from lactic acid bacteria: Techno-functional application in the food industry
Evelin Korcz, László Varga
Trends in Food Science & Technology
Open Access
Published: Feb 2021
241 citations
241 citations
77 days after retraction
Physicochemical Effects of Lactobacillus plantarum and Lactobacillus casei Cocultures on Soy–Wheat Flour Dough Fermentation
Bernadette-Emőke Teleky, Gheorghe Adrian Martău, Dan Cristian Vodnar
Foods
Open Access
Published: Dec 2020
41 citations
41 citations
17 days after retraction
RETRACTED: Masiá et al. Effect of Lactobacillus rhamnosus on Physicochemical Properties of Fermented Plant-Based Raw Materials. Foods 2020, 9, 1182
Carmen Masiá, Poul Erik Jensen, Patrizia Buldo
Foods
Open Access
Published: Dec 2020
4 citations
4 citations
Same day as retraction
Quick Stats
Total Citations:
20
Years Since Retraction:
5.0 years
Open Access:
Yes
Last Checked:
Jul 24, 2025