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Cited by in F6Publishing
For: Flores‐medellín SA, Camacho‐ruiz RM, Guízar‐gonzález C, Rivera‐leon EA, Llamas‐covarrubias IM, Mojica L. Protein hydrolysates and phenolic compounds from fermented black beans inhibit markers related to obesity and type‐2 diabetes. Legume Science 2021;3. [DOI: 10.1002/leg3.64] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 0.3] [Reference Citation Analysis]
Number Citing Articles
1 Nguyen TTH, Nguyen NTL, Nguyen TT, Nguyen HC. Enhancement of antioxidant activity and improvement of the bright color of fermented soybean using ergothioneine biosynthesized by Aspergillus oryzae. Legume Science 2022. [DOI: 10.1002/leg3.165] [Reference Citation Analysis]
2 Alcazar‐valle M, Lugo‐cervantes E, Fonseca‐hernandez D, Mojica L. Common Beans Bioactive Components and Their Potential to Modulate Molecular Markers of Obesity and Type 2 Diabetes. Molecular Mechanisms of Functional Food 2022. [DOI: 10.1002/9781119804055.ch4] [Reference Citation Analysis]
3 Chandrasekaran S, Gonzalez de Mejia E. Optimization, identification, and comparison of peptides from germinated chickpea (Cicer arietinum) protein hydrolysates using either papain or ficin and their relationship with markers of type 2 diabetes. Food Chem 2021;374:131717. [PMID: 34920404 DOI: 10.1016/j.foodchem.2021.131717] [Cited by in Crossref: 7] [Cited by in F6Publishing: 7] [Article Influence: 3.5] [Reference Citation Analysis]