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For: Schweiggert-weisz U, Eisner P, Bader-mittermaier S, Osen R. Food proteins from plants and fungi. Current Opinion in Food Science 2020;32:156-62. [DOI: 10.1016/j.cofs.2020.08.003] [Cited by in Crossref: 25] [Cited by in F6Publishing: 14] [Article Influence: 8.3] [Reference Citation Analysis]
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9 Rombach M, Dean D, Vriesekoop F, de Koning W, Aguiar LK, Anderson M, Mongondry P, Oppong-Gyamfi M, Urbano B, Gómez Luciano CA, Hao W, Eastwick E, Jiang ZV, Boereboom A. Is cultured meat a promising consumer alternative? Exploring key factors determining consumer's willingness to try, buy and pay a premium for cultured meat. Appetite 2022;179:106307. [PMID: 36089124 DOI: 10.1016/j.appet.2022.106307] [Reference Citation Analysis]
10 Fărcaș AC, Socaci SA, Nemeș SA, Pop OL, Coldea TE, Fogarasi M, Biriș-dorhoi ES. An Update Regarding the Bioactive Compound of Cereal By-Products: Health Benefits and Potential Applications. Nutrients 2022;14:3470. [DOI: 10.3390/nu14173470] [Reference Citation Analysis]
11 Derbyshire E. Fungal-Derived Mycoprotein and Health across the Lifespan: A Narrative Review. JoF 2022;8:653. [DOI: 10.3390/jof8070653] [Reference Citation Analysis]
12 Kurek MA, Onopiuk A, Pogorzelska-nowicka E, Szpicer A, Zalewska M, Półtorak A. Novel Protein Sources for Applications in Meat-Alternative Products—Insight and Challenges. Foods 2022;11:957. [DOI: 10.3390/foods11070957] [Cited by in Crossref: 8] [Cited by in F6Publishing: 8] [Article Influence: 8.0] [Reference Citation Analysis]
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14 Skalickova S, Ridoskova A, Slama P, Skladanka J, Skarpa P, Smykalova I, Horacek J, Dostalova R, Horky P. Effect of Lactic Fermentation and Cooking on Nutrient and Mineral Digestibility of Peas. Front Nutr 2022;9:838963. [DOI: 10.3389/fnut.2022.838963] [Cited by in Crossref: 2] [Cited by in F6Publishing: 2] [Article Influence: 2.0] [Reference Citation Analysis]
15 Liu X, Wu S, Qin G, Zhang X, Sun Z, Cheng L, Demelash N, Wang T, Zhen Y. Effects of the carbohydrate and protein compositions in the milk replacer on the growth performance and gastrointestinal development of the Holstein calves from 35–70 days of age. Animal Feed Science and Technology 2022;284:115191. [DOI: 10.1016/j.anifeedsci.2021.115191] [Reference Citation Analysis]
16 Zhang C, Guan X, Yu S, Zhou J, Chen J. Production of meat alternatives using live cells, cultures and plant proteins. Current Opinion in Food Science 2022;43:43-52. [DOI: 10.1016/j.cofs.2021.11.002] [Cited by in Crossref: 10] [Cited by in F6Publishing: 10] [Article Influence: 10.0] [Reference Citation Analysis]
17 Balabanova L, Seitkalieva A, Yugay Y, Rusapetova T, Slepchenko L, Podvolotskaya A, Yatsunskaya M, Vasyutkina E, Son O, Tekutyeva L, Shkryl Y. Engineered Fungus Thermothelomyces thermophilus Producing Plant Storage Proteins. JoF 2022;8:119. [DOI: 10.3390/jof8020119] [Reference Citation Analysis]
18 Idrishi R, Aggarwal D, Sharma V. Upcycling Technologies in the Food Industry. Smart and Sustainable Food Technologies 2022. [DOI: 10.1007/978-981-19-1746-2_13] [Reference Citation Analysis]
19 Derbyshire EJ, Finnigan TJ. Mycoprotein: A futuristic portrayal. Future Foods 2022. [DOI: 10.1016/b978-0-323-91001-9.00037-2] [Reference Citation Analysis]
20 Amagliani L, Silva JV, Saffon M, Dombrowski J. On the foaming properties of plant proteins: Current status and future opportunities. Trends in Food Science & Technology 2021;118:261-72. [DOI: 10.1016/j.tifs.2021.10.001] [Cited by in Crossref: 7] [Cited by in F6Publishing: 9] [Article Influence: 3.5] [Reference Citation Analysis]
21 Zeeb B. Interaction between components of plant-based biopolymer systems. Current Opinion in Colloid & Interface Science 2021;56:101524. [DOI: 10.1016/j.cocis.2021.101524] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 0.5] [Reference Citation Analysis]
22 Alongi M, Anese M. Re-thinking functional food development through a holistic approach. Journal of Functional Foods 2021;81:104466. [DOI: 10.1016/j.jff.2021.104466] [Cited by in Crossref: 33] [Cited by in F6Publishing: 17] [Article Influence: 16.5] [Reference Citation Analysis]
23 Ozogul F, Elabed N, Ceylan Z, Ocak E, Ozogul Y. Nano-technological approaches for plant and marine-based polysaccharides for nano-encapsulations and their applications in food industry. Adv Food Nutr Res 2021;97:187-236. [PMID: 34311900 DOI: 10.1016/bs.afnr.2021.02.017] [Cited by in Crossref: 1] [Article Influence: 0.5] [Reference Citation Analysis]
24 Rojas ML, Kubo MTK, Caetano‐silva ME, Augusto PED. Ultrasound processing of fruits and vegetables, structural modification and impact on nutrient and bioactive compounds: a review. Int J Food Sci Technol 2021;56:4376-95. [DOI: 10.1111/ijfs.15113] [Cited by in Crossref: 6] [Cited by in F6Publishing: 8] [Article Influence: 3.0] [Reference Citation Analysis]
25 Rao M, Bast A, de Boer A. Valorized Food Processing By-Products in the EU: Finding the Balance between Safety, Nutrition, and Sustainability. Sustainability 2021;13:4428. [DOI: 10.3390/su13084428] [Cited by in Crossref: 15] [Cited by in F6Publishing: 15] [Article Influence: 7.5] [Reference Citation Analysis]
26 Derbyshire EJ, Delange J. Fungal Protein – What Is It and What Is the Health Evidence? A Systematic Review Focusing on Mycoprotein. Front Sustain Food Syst 2021;5:581682. [DOI: 10.3389/fsufs.2021.581682] [Cited by in Crossref: 11] [Cited by in F6Publishing: 12] [Article Influence: 5.5] [Reference Citation Analysis]