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Cited by in F6Publishing
For: He Y, Wang B, Wen L, Wang F, Yu H, Chen D, Su X, Zhang C. Effects of dietary fiber on human health. Food Science and Human Wellness 2022;11:1-10. [DOI: 10.1016/j.fshw.2021.07.001] [Cited by in Crossref: 14] [Cited by in F6Publishing: 11] [Article Influence: 14.0] [Reference Citation Analysis]
Number Citing Articles
1 Lei J, Zhang Y, Guo D, Meng J, Feng C, Xu L, Cheng Y, Liu R, Chang M, Geng X. Extraction optimization, structural characterization of soluble dietary fiber from Morchella importuna , and its in vitro fermentation impact on gut microbiota and short-chain fatty acids. CyTA - Journal of Food 2022;20:128-42. [DOI: 10.1080/19476337.2022.2093979] [Reference Citation Analysis]
2 Ahmed A, Afzaal M, Ali SW, Muzammil HS, Masood A, Saleem MA, Saeed F, Hussain M, Rasheed A, Al Jbawi E. Effect of vegan diet (VD) on sports performance: a mechanistic review of metabolic cascades. International Journal of Food Properties 2022;25:2022-43. [DOI: 10.1080/10942912.2022.2120495] [Reference Citation Analysis]
3 Jiang Z, Zhang M, Huang Y, Ma C, Mu S, Li H, Liu X, Ma Y, Liu Y, Hou J. Comparison and Characterization of the Structure and Physicochemical Properties of Three Citrus Fibers: Effect of Ball Milling Treatment. Foods 2022;11:2665. [DOI: 10.3390/foods11172665] [Reference Citation Analysis]
4 Vaz AA, Odriozola-serrano I, Oms-oliu G, Martín-belloso O. Physicochemical Properties and Bioaccessibility of Phenolic Compounds of Dietary Fibre Concentrates from Vegetable By-Products. Foods 2022;11:2578. [DOI: 10.3390/foods11172578] [Reference Citation Analysis]
5 Zhu J, Liang Y, Wu C, Fan G, Li T, Shi H, Shen D, Li Z. Process optimization for development of a novel solid beverage with high antioxidant activity and acceptability from fermented Ginkgo biloba seeds. Food Measure. [DOI: 10.1007/s11694-022-01563-3] [Reference Citation Analysis]
6 Jiang C, Wang R, Liu X, Wang J, Zheng X, Zuo F. Effect of Particle Size on Physicochemical Properties and in vitro Hypoglycemic Ability of Insoluble Dietary Fiber From Corn Bran. Front Nutr 2022;9:951821. [DOI: 10.3389/fnut.2022.951821] [Reference Citation Analysis]
7 Kaboré K, Konaté K, Sanou A, Dakuyo R, Sama H, Santara B, Compaoré EWR, Dicko MH. Tomato By-Products, a Source of Nutrients for the Prevention and Reduction of Malnutrition. Nutrients 2022;14:2871. [DOI: 10.3390/nu14142871] [Reference Citation Analysis]
8 Jiang G, Ramachandraiah K, Wu Z, Ameer K. The Influence of Different Extraction Methods on the Structure, Rheological, Thermal and Functional Properties of Soluble Dietary Fiber from Sanchi (Panax notoginseng) Flower. Foods 2022;11:1995. [DOI: 10.3390/foods11141995] [Reference Citation Analysis]
9 Hoang N, Do HH, Dang THY, Ton NMN, Tran TTT, Le VVM. Fiber‐enriched biscuits prepared with enzyme‐treated corncob powder: Nutritional composition, physical properties, and sensory acceptability. Food Processing Preservation. [DOI: 10.1111/jfpp.16784] [Reference Citation Analysis]
10 Echeverria L, da Silva C, Danesi EDG, Porciuncula BDA, Bolanho Barros BC. Characterization of okara and rice bran and their application as fat substitutes in chicken nugget formulations. LWT 2022;161:113383. [DOI: 10.1016/j.lwt.2022.113383] [Reference Citation Analysis]
11 Zhou L, Zhang W, Wang J. Recent advances in the study of modified cellulose in meat products: Modification method of cellulose, meat quality improvement and safety concern. Trends in Food Science & Technology 2022;122:140-56. [DOI: 10.1016/j.tifs.2022.02.024] [Cited by in Crossref: 1] [Cited by in F6Publishing: 2] [Article Influence: 1.0] [Reference Citation Analysis]