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Cited by in F6Publishing
For: Liang L, Omedi JO, Huang W, Zheng J, Zeng Y, Huang J, Zhang B, Zhou L, Li N, Gao T, Guo R. Antioxidant, flavor profile and quality of wheat dough bread incorporated with kiwifruit fermented by β-glucosidase producing lactic acid bacteria strains. Food Bioscience 2022;46:101450. [DOI: 10.1016/j.fbio.2021.101450] [Cited by in Crossref: 2] [Cited by in F6Publishing: 1] [Article Influence: 2.0] [Reference Citation Analysis]
Number Citing Articles
1 Omedi JO, Li N, Chen C, Cheng X, Huang J, Zhang B, Gao T, Liang L, Zhou Z, Huang W. Potential Health Benefits of Yeast-Leavened Bread Containing LAB Pediococcus pentosaceus Fermented Pitaya (Hylocereus undatus): Both In Vitro and In Vivo Aspects. Foods 2022;11:3416. [DOI: 10.3390/foods11213416] [Reference Citation Analysis]
2 Jin Y, Bai S, Huang Z, You L, Zhang T. Technology characteristics and flavor changes of traditional green wheat product nian zhuan in Northern China. Front Nutr 2022;9. [DOI: 10.3389/fnut.2022.996337] [Reference Citation Analysis]
3 Guiné RPF. Textural Properties of Bakery Products: A Review of Instrumental and Sensory Evaluation Studies. Applied Sciences 2022;12:8628. [DOI: 10.3390/app12178628] [Reference Citation Analysis]