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For: Ahmed J, Thomas L, Arfat YA. Functional, rheological, microstructural and antioxidant properties of quinoa flour in dispersions as influenced by particle size. Food Research International 2019;116:302-11. [DOI: 10.1016/j.foodres.2018.08.039] [Cited by in Crossref: 30] [Cited by in F6Publishing: 10] [Article Influence: 10.0] [Reference Citation Analysis]
Number Citing Articles
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7 De Bock P, Cnops G, Muylle H, Quataert P, Eeckhout M, Van Bockstaele F. Physicochemical Characterization of Thirteen Quinoa (Chenopodium quinoa Willd.) Varieties Grown in North-West Europe-Part II. Plants (Basel) 2022;11:265. [PMID: 35161247 DOI: 10.3390/plants11030265] [Cited by in Crossref: 1] [Cited by in F6Publishing: 2] [Article Influence: 1.0] [Reference Citation Analysis]
8 Cao C, Yuan D, Li X, Kong B, Chen Q, Sun F, Liu Q. Reduction of phosphate content in frankfurters by up to 50% using micronized cold-pressed sesame seed cake. Meat Sci 2021;185:108708. [PMID: 34800751 DOI: 10.1016/j.meatsci.2021.108708] [Cited by in Crossref: 4] [Cited by in F6Publishing: 1] [Article Influence: 4.0] [Reference Citation Analysis]
9 Coţovanu I, Ungureanu-Iuga M, Mironeasa S. Investigation of Quinoa Seeds Fractions and Their Application in Wheat Bread Production. Plants (Basel) 2021;10:2150. [PMID: 34685960 DOI: 10.3390/plants10102150] [Cited by in F6Publishing: 5] [Reference Citation Analysis]
10 Lawal OM, Sanni O, Oluwamukomi M, Fogliano V, Linnemann AR. The addition of fluted pumpkin (Telfairia occidentalis) leaf powder improves the techno-functional properties of cassava pasta. Food Structure 2021;30:100241. [DOI: 10.1016/j.foostr.2021.100241] [Cited by in Crossref: 2] [Cited by in F6Publishing: 2] [Article Influence: 2.0] [Reference Citation Analysis]
11 Morales García J, Herrera‐rocha F, Cavajalino AS, Duran Baron R, González Barrios AF, Udenigwe CC. Effects of processing conditions on hydrolysates of proteins from whole whey and formation of Maillard reaction products. J Food Process Preserv 2021;45. [DOI: 10.1111/jfpp.15469] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
12 Duarte‐correa Y, Vargas‐carmona MI, Vásquez‐restrepo A, Ruiz Rosas ID, Pérez Martínez N. Native potato ( Solanum phureja ) powder by Refractance Window Drying : A promising way for potato processing. J Food Process Eng 2021;44. [DOI: 10.1111/jfpe.13819] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
13 Martínez-Girón J, Osorio C, Ordoñez-Santos LE. Effect of temperature and particle size on physicochemical and techno-functional properties of peach palm peel flour (Bactris gasipaes, red and yellow ecotypes). Food Sci Technol Int 2021;:10820132211025133. [PMID: 34210179 DOI: 10.1177/10820132211025133] [Reference Citation Analysis]
14 Pilevaran M, Tavakolipour H, Naji‐tabasi S, Elhamirad AH. Investigation of functional, textural, and thermal properties of soluble complex of whey protein–xanthan gum hydrogel. J Food Process Eng 2021;44. [DOI: 10.1111/jfpe.13751] [Cited by in Crossref: 1] [Article Influence: 1.0] [Reference Citation Analysis]
15 Sereti V, Lazaridou A, Biliaderis CG, Valamoti SM. Reinvigorating Modern Breadmaking Based on Ancient Practices and Plant Ingredients, with Implementation of a Physicochemical Approach. Foods 2021;10:789. [PMID: 33916902 DOI: 10.3390/foods10040789] [Cited by in Crossref: 4] [Cited by in F6Publishing: 3] [Article Influence: 4.0] [Reference Citation Analysis]
16 Nevara GA, Muhammad SKS, Zawawi N, Mustapha NA, Karim R. Dietary Fiber: Fractionation, Characterization and Potential Sources from Defatted Oilseeds. Foods 2021;10:754. [PMID: 33918108 DOI: 10.3390/foods10040754] [Cited by in Crossref: 1] [Cited by in F6Publishing: 7] [Article Influence: 1.0] [Reference Citation Analysis]
17 Azeem M, Mu T, Zhang M. Influence of particle size distribution on nutritional composition, microstructural and antioxidant properties of orange and purple‐fleshed sweet potato flour. J Food Process Preserv 2021;45. [DOI: 10.1111/jfpp.15283] [Cited by in Crossref: 1] [Article Influence: 1.0] [Reference Citation Analysis]
18 Bassi D, Kaur K, Singh TP, Kaur J. Quality attributes and Chapatti making property of biofortified wheat as influenced by particle size. J Food Sci Technol 2021;58:1156-64. [PMID: 33678897 DOI: 10.1007/s13197-020-04629-6] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
19 Oyeyinka SA, Adepegba AA, Oyetunde TT, Oyeyinka AT, Olaniran AF, Iranloye YM, Olagunju OF, Manley M, Kayitesi E, Njobeh PB. Chemical, antioxidant and sensory properties of pasta from fractionated whole wheat and Bambara groundnut flour. LWT 2021;138:110618. [DOI: 10.1016/j.lwt.2020.110618] [Cited by in Crossref: 6] [Cited by in F6Publishing: 3] [Article Influence: 6.0] [Reference Citation Analysis]
20 Coțovanu I, Mironeasa S. Buckwheat Seeds: Impact of Milling Fractions and Addition Level on Wheat Bread Dough Rheology. Applied Sciences 2021;11:1731. [DOI: 10.3390/app11041731] [Cited by in Crossref: 10] [Cited by in F6Publishing: 8] [Article Influence: 10.0] [Reference Citation Analysis]
21 Aprodu I, Banu I. Effect of starch and dairy proteins on the gluten free bread formulation based on quinoa. Food Measure 2021;15:2264-74. [DOI: 10.1007/s11694-021-00826-9] [Cited by in Crossref: 2] [Article Influence: 2.0] [Reference Citation Analysis]
22 Lou W, Li B, Nataliya G. The influence of Cabernet Sauvignon wine grape pomace powder addition on the rheological and microstructural properties of wheat dough. CyTA - Journal of Food 2021;19:751-61. [DOI: 10.1080/19476337.2021.1981458] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
23 Bala M, Handa S, D M, Singh RK. Physicochemical, functional and rheological properties of grass pea (Lathyrus sativus L.) flour as influenced by particle size. Heliyon 2020;6:e05471. [PMID: 33251356 DOI: 10.1016/j.heliyon.2020.e05471] [Cited by in Crossref: 13] [Cited by in F6Publishing: 6] [Article Influence: 6.5] [Reference Citation Analysis]
24 Coțovanu I, Batariuc A, Mironeasa S. Characterization of Quinoa Seeds Milling Fractions and Their Effect on the Rheological Properties of Wheat Flour Dough. Applied Sciences 2020;10:7225. [DOI: 10.3390/app10207225] [Cited by in Crossref: 10] [Cited by in F6Publishing: 7] [Article Influence: 5.0] [Reference Citation Analysis]
25 Ahmed J, Thomas L. Oscillating rheology of jackfruit ( Artocarpus heterophyllus ) seed flour dough in relation to different particle size. J Food Process Eng 2020;43. [DOI: 10.1111/jfpe.13558] [Cited by in Crossref: 1] [Article Influence: 0.5] [Reference Citation Analysis]
26 Azeem M, Mu T, Zhang M. Influence of particle size distribution of orange-fleshed sweet potato flour on dough rheology and simulated gastrointestinal digestion of sweet potato-wheat bread. LWT 2020;131:109690. [DOI: 10.1016/j.lwt.2020.109690] [Cited by in Crossref: 14] [Cited by in F6Publishing: 4] [Article Influence: 7.0] [Reference Citation Analysis]
27 Huang X, Liang K, Liu Q, Qiu J, Wang J, Zhu H. Superfine grinding affects physicochemical, thermal and structural properties of Moringa Oleifera leaf powders. Industrial Crops and Products 2020;151:112472. [DOI: 10.1016/j.indcrop.2020.112472] [Cited by in Crossref: 8] [Cited by in F6Publishing: 17] [Article Influence: 4.0] [Reference Citation Analysis]
28 Alonso-miravalles L, Zannini E, Bez J, Arendt EK, O'mahony JA. Physical and flow properties of pseudocereal-based protein-rich ingredient powders. Journal of Food Engineering 2020;281:109973. [DOI: 10.1016/j.jfoodeng.2020.109973] [Cited by in Crossref: 4] [Cited by in F6Publishing: 1] [Article Influence: 2.0] [Reference Citation Analysis]
29 Solaesa ÁG, Villanueva M, Vela AJ, Ronda F. Protein and lipid enrichment of quinoa (cv.Titicaca) by dry fractionation. Techno-functional, thermal and rheological properties of milling fractions. Food Hydrocolloids 2020;105:105770. [DOI: 10.1016/j.foodhyd.2020.105770] [Cited by in Crossref: 5] [Cited by in F6Publishing: 7] [Article Influence: 2.5] [Reference Citation Analysis]
30 Ghoshal G, Kaushik P. Development of soymeal fortified cookies to combat malnutrition. Legume Science. [DOI: 10.1002/leg3.43] [Cited by in Crossref: 3] [Cited by in F6Publishing: 3] [Article Influence: 1.5] [Reference Citation Analysis]
31 Ayseli MT, Yilmaz MT, Cebi N, Sagdic O, Ozmen D, Capanoglu E. Physicochemical, rheological, molecular, thermal and sensory evaluation of newly developed complementary infant (6–24 months old) foods prepared with quinoa (Chenopodium quinoa Willd.) flour. Food Chemistry 2020;315:126208. [DOI: 10.1016/j.foodchem.2020.126208] [Cited by in Crossref: 5] [Cited by in F6Publishing: 11] [Article Influence: 2.5] [Reference Citation Analysis]
32 Nabil B, Ouaabou R, Ouhammou M, Saadouni L, Mahrouz M. Impact of particle size on functional, physicochemical properties and antioxidant activity of cladode powder (Opuntia ficus-indica). J Food Sci Technol 2020;57:943-54. [PMID: 32123415 DOI: 10.1007/s13197-019-04127-4] [Cited by in Crossref: 7] [Cited by in F6Publishing: 6] [Article Influence: 3.5] [Reference Citation Analysis]
33 Shi D, Fidelis M, Ren Y, Stone AK, Ai Y, Nickerson MT. The functional attributes of Peruvian (Kankolla and Blanca juli blend) and Northern quinoa (NQ94PT) flours and protein isolates, and their protein quality. Food Research International 2020;128:108799. [DOI: 10.1016/j.foodres.2019.108799] [Cited by in Crossref: 4] [Cited by in F6Publishing: 9] [Article Influence: 2.0] [Reference Citation Analysis]
34 Ahmed J, Thomas L. Changes in structural, functional and antioxidant properties induced by high pressure on quinoa flour. Food Measure 2020;14:401-10. [DOI: 10.1007/s11694-019-00302-5] [Cited by in Crossref: 2] [Cited by in F6Publishing: 2] [Article Influence: 1.0] [Reference Citation Analysis]
35 Ghoshal G, Kaushal K. Extraction, characterization, physicochemical and rheological properties of two different varieties of chickpea starch. Legume Science 2020;2. [DOI: 10.1002/leg3.17] [Cited by in Crossref: 2] [Cited by in F6Publishing: 2] [Article Influence: 0.7] [Reference Citation Analysis]
36 Valdez-Arana JD, Steffolani ME, Repo-Carrasco-Valencia R, Pérez GT, Condezo-Hoyos L. Physicochemical and functional properties of isolated starch and their correlation with flour from the Andean Peruvian quinoa varieties. Int J Biol Macromol 2020;147:997-1007. [PMID: 31743707 DOI: 10.1016/j.ijbiomac.2019.10.067] [Cited by in Crossref: 7] [Cited by in F6Publishing: 10] [Article Influence: 2.3] [Reference Citation Analysis]
37 Xue X, Wang J, Li S, Zhang X, Dong J, Gui L, Chang Q. Effect of micronised oat bran by ultrafine grinding on dietary fibre, texture and rheological characteristic of soft cheese. Int J Food Sci Technol 2019;55:578-88. [DOI: 10.1111/ijfs.14309] [Cited by in Crossref: 6] [Cited by in F6Publishing: 1] [Article Influence: 2.0] [Reference Citation Analysis]
38 Li L, Zhang M, Bhandari B. Influence of drying methods on some physicochemical, functional and pasting properties of Chinese yam flour. LWT 2019;111:182-9. [DOI: 10.1016/j.lwt.2019.05.034] [Cited by in Crossref: 22] [Cited by in F6Publishing: 24] [Article Influence: 7.3] [Reference Citation Analysis]