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Cited article:

Study of antimicrobial activity and fermentability of the yeast Wickerhamomyces anomalus in wheat dough

Alexander Novichenko, Sergey Gur’ev, Vyacheslav Korovyansky, Vera Ivanova

E3S Web Conf., 480 (2024) 03018

Published online: 2024-01-18

DOI: https://doi.org/10.1051/e3sconf/202448003018

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

Evaluation of breadmaking potential of the yeasts Wickerhamomyces anomalus (CBS S605T) and Torulaspora delbrueckii (YIT3)

Alina Sergeeva, Alexander Novichenko, Vera Ivanova, Sergey Gur’ev, Vyacheslav Korovyansky, R. Abdullozoda and A. Gibadullin
E3S Web of Conferences 539 02037 (2024)
https://doi.org/10.1051/e3sconf/202453902037

Wickerhamomyces anomalus: A promising yeast for controlling mold growth and diverse biotechnological applications

Esa Abiso Godana, Gerefa Sefu Edo, Qiya Yang, Xiaoyun Zhang, Lina Zhao, Kaili Wang, Guillaume Legrand Ngolong Ngea and Hongyin Zhang
Trends in Food Science & Technology 151 104649 (2024)
https://doi.org/10.1016/j.tifs.2024.104649