pH and buffering capacity in some commercial fermented milks
Article Properties
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LanguageEnglish
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DOI (url)
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Publication Date2013/08/01
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Indian UGC (journal)
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Refrences20
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Citations9
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Seok-Ju Ko
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Seong-Soog Jeong
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Choong-Ho Choi
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Kyung-Hee Kim
Cite
Ko, Seok-Ju, et al. “PH and Buffering Capacity in Some Commercial Fermented Milks”. Journal of Korean Society of Dental Hygiene, vol. 13, no. 4, 2013, pp. 701-1, https://doi.org/10.13065/iksdh.2013.13.4.701.
Ko, S.-J., Jeong, S.-S., Choi, C.-H., & Kim, K.-H. (2013). pH and buffering capacity in some commercial fermented milks. Journal of Korean Society of Dental Hygiene, 13(4), 701-711. https://doi.org/10.13065/iksdh.2013.13.4.701
Ko SJ, Jeong SS, Choi CH, Kim KH. pH and buffering capacity in some commercial fermented milks. Journal of Korean Society of Dental Hygiene. 2013;13(4):701-1.
Journal Category
Medicine
Dentistry
Refrences
| Title | Journal | Journal Categories | Citations | Publication Date |
|---|---|---|---|---|
Protective effect of yogurt extract on dental enamel demineralization in vitro | Australian Dental Journal |
| 29 | 2008 |
Enamel Erosion by Some Soft Drinks and Orange Juices Relative to Their pH, Buffering Effect and Contents of Calcium Phosphate | Caries Research |
| 193 | 1999 |
Buffering capacities of soft drinks: the potential influence on dental erosion | Journal of Oral Rehabilitation |
| 75 | 1999 |
Comparison of Erosion of Dental Enamel by Four Drinks Using an Intra-Oral Applicance | Caries Research |
| 41 | 1998 |
Pathogenesis and modifying factors of dental erosion | European Journal of Oral Sciences |
| 167 | 1996 |
Refrences Analysis
| Category | Category Repetition |
|---|---|
| Medicine: Dentistry | 17 |
| Medicine: Medicine (General) | 10 |
| Medicine | 7 |
| Science: Microbiology | 1 |
The category
Medicine: Dentistry 17
is the most frequently represented among the references in this article. It primarily includes studies from Caries Research and European Journal of Oral Sciences. The chart below illustrates the number of referenced publications per year.
Refrences used by this article by year
Citations
Citations Analysis
| Category | Category Repetition |
|---|---|
| Medicine: Dentistry | 1 |
The category
Medicine: Dentistry 1
is the most commonly referenced area in studies that cite this article. The first research to cite this article was titled Quality Properties of Yogurt Added with Hot Water Concentrates from Allium hookeri Root and was published in 2014. The most recent citation comes from a 2023 study titled Quality Characteristics of Kefir Fermented Milk with Beetroot Juice after Enzyme Treatment. This article reached its peak citation in 2015, with 3 citations. It has been cited in 8 different journals, 12% of which are open access. Among related journals, the Journal of Korean Academy of Oral Health cited this research the most, with 2 citations. The chart below illustrates the annual citation trends for this article.