Articles citing this article

The Citing articles tool gives a list of articles citing the current article.
The citing articles come from EDP Sciences database, as well as other publishers participating in CrossRef Cited-by Linking Program. You can set up your personal account to receive an email alert each time this article is cited by a new article (see the menu on the right-hand side of the abstract page).

Cited article:

This article has been cited by the following article(s):

High-throughput sequencing reveals microbial community diversity of Tibetan naturally fermented yak milk

Wenjun Liu, Xiaoxia Xi, Qimuge Sudu, et al.
Annals of Microbiology 65 (3) 1741 (2015)
DOI: 10.1007/s13213-014-1013-x
See this article

High-throughput sequencing for the detection of the bacterial and fungal diversity in Mongolian naturally fermented cow’s milk in Russia

Wenjun Liu, Yi Zheng, Lai-Yu Kwok, et al.
BMC Microbiology 15 (1) 45 (2015)
DOI: 10.1186/s12866-015-0385-9
See this article

Thermal Properties of Yak α-Lactalbumin and β-Lactoglobulin: a DSC Study

Lifeng Wang, Ying Ma, Jie Cui, et al.
Food and Bioprocess Technology 10 (12) 2261 (2017)
DOI: 10.1007/s11947-017-1988-y
See this article

Composition of the milk of yaks raised at different altitudes on the Qinghai–Tibetan Plateau

G.X. Cui, F. Yuan, A.A. Degen, et al.
International Dairy Journal 59 29 (2016)
DOI: 10.1016/j.idairyj.2016.02.046
See this article

Predominant lactic acid bacteria in traditional fermented yak milk products in the Sichuan Province of China

Qiuhua Bao, Jie Yu, Wenjun Liu, et al.
Dairy Science and Technology 92 (3) 309 (2012)
DOI: 10.1007/s13594-012-0061-x
See this article

Lactic acid bacteria isolated from yak milk show probiotic potential

Manpreet Kaur, Harjodh Singh, Manoj Jangra, et al.
Applied Microbiology and Biotechnology 101 (20) 7635 (2017)
DOI: 10.1007/s00253-017-8473-4
See this article

Milk Products from Minor Dairy Species: A Review

Michele Faccia, Angela Gabriella D’Alessandro, Andrea Summer and Yonas Hailu
Animals 10 (8) 1260 (2020)
DOI: 10.3390/ani10081260
See this article

A preliminary study on anti-hypoxia activity of yak milk powder in vivo

Wei Zhang, Shaozong Wu, Jialu Cao, et al.
Dairy Science & Technology 94 (6) 633 (2014)
DOI: 10.1007/s13594-014-0184-3
See this article

High-throughput Sequencing-based Analysis of Microbial Diversity in Rice Wine Koji from Different Areas

Xinxin Zhao, Yurong Wang, Wenchao Cai, et al.
Current Microbiology 77 (5) 882 (2020)
DOI: 10.1007/s00284-020-01877-9
See this article

Study on bacterial diversity in traditional sour whey of Yunnan province

Yujing Wang, Jie Guo and Aixiang Huang
Journal of Food Processing and Preservation 42 (3) e13553 (2018)
DOI: 10.1111/jfpp.13553
See this article

Isolation and identification of yeast in yak milk dreg of Tibet in China

Jun-Jun Yang, Chun-Feng Guo, Wu-Peng Ge, et al.
Dairy Science & Technology 94 (5) 455 (2014)
DOI: 10.1007/s13594-014-0172-7
See this article

Adaptation to Himalayan high altitude pasture sites by yaks and different types of hybrids of yaks with cattle

S.R. Barsila, M. Kreuzer, N.R. Devkota, L. Ding and S. Marquardt
Livestock Science 169 125 (2014)
DOI: 10.1016/j.livsci.2014.09.004
See this article

Composition of milk from minor dairy animals and buffalo breeds: a biodiversity perspective

Elinor Medhammar, Ramani Wijesinha-Bettoni, Barbara Stadlmayr, et al.
Journal of the Science of Food and Agriculture 92 (3) 445 (2012)
DOI: 10.1002/jsfa.4690
See this article

Essential trace and toxic element levels in Tibetan yak's milk collected from Qinghai, China

Xiaofeng Chi, Guoying Zhang, Yueqin Yang and Fengzu Hu
Spectroscopy Letters 49 (7) 477 (2016)
DOI: 10.1080/00387010.2014.924530
See this article

Effects of Lactobacillus Casei YBJ02 on Lipid Metabolism in Hyperlipidemic Mice

Yu Qian, Mingyue Li, Wei Wang, et al.
Journal of Food Science 84 (12) 3793 (2019)
DOI: 10.1111/1750-3841.14787
See this article

The life and times of yeasts in traditional food fermentations

Rosanna Tofalo, Vincenzina Fusco, Christina Böhnlein, et al.
Critical Reviews in Food Science and Nutrition 60 (18) 3103 (2020)
DOI: 10.1080/10408398.2019.1677553
See this article

DIA proteomics reveals hypotensive and immune-enhancing constituents in buffalo whey from different altitudes

Fulan Zhang, Jinhui Pu, Zhaobing Gu and Huaming Mao
International Journal of Biological Macromolecules 164 4146 (2020)
DOI: 10.1016/j.ijbiomac.2020.08.213
See this article

Bacterial diversity and community in Qula from the Qinghai–Tibetan Plateau in China

Yan Zhu, Yingying Cao, Min Yang, et al.
PeerJ 6 e6044 (2018)
DOI: 10.7717/peerj.6044
See this article

An updated review on bacterial community composition of traditional fermented milk products: what next-generation sequencing has revealed so far?

Gilberto V. de Melo Pereira, Dão Pedro de Carvalho Neto, Bruna L. Maske, et al.
Critical Reviews in Food Science and Nutrition 1 (2020)
DOI: 10.1080/10408398.2020.1848787
See this article

Identification of lactic acid bacteria in Taiwanese ropy fermented milk and evaluation of their microbial ecology in bovine and caprine milk

S.-Y. Wang, H.-C. Chen, T.-Y. Dai, et al.
Journal of Dairy Science 94 (2) 623 (2011)
DOI: 10.3168/jds.2010-3503
See this article

Phenotypic and genotypic characterization of lactobacilli from Churpi cheese

Prashant, Sudhir Kumar Tomar, Rameshwar Singh, et al.
Dairy Science and Technology 89 (6) 531 (2009)
DOI: 10.1051/dst/2009029
See this article

Optimization of Antioxidant Hydrolysate Produced from Tibetan Egg White with Papain and Its Application in Yak Milk Yogurt

Fumin Chi, Ting Liu, Liu Liu, et al.
Molecules 25 (1) 109 (2019)
DOI: 10.3390/molecules25010109
See this article

Characteristics of volatile flavor components in traditional fermented yak milk produced in different ecoregions of the Qinghai-Tibetan plateau

X. Fang, L.W. Guo, H. Chen, et al.
Journal of Dairy Science 103 (1) 191 (2020)
DOI: 10.3168/jds.2019-17312
See this article

Occurrence and dominance of yeast species in naturally fermented milk from the Tibetan Plateau of China

Mei Bai, Manjun Qing, Zhuang Guo, et al.
Canadian Journal of Microbiology 56 (9) 707 (2010)
DOI: 10.1139/W10-056
See this article