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Cited by in F6Publishing
For: Neves MIL, Strieder MM, Silva EK, Meireles MAA. Manufacturing natural blue colorant from genipin-crosslinked milk proteins: Does the heat treatment applied to raw milk influence the production of blue compounds? Future Foods 2021;4:100059. [DOI: 10.1016/j.fufo.2021.100059] [Cited by in Crossref: 3] [Cited by in F6Publishing: 3] [Article Influence: 1.5] [Reference Citation Analysis]
Number Citing Articles
1 Neves MIL, Valdés A, Silva EK, Meireles MAA, Ibáñez E, Cifuentes A. Study of the reaction between genipin and amino acids, dairy proteins, and milk to form a blue colorant ingredient. Food Research International 2022;157:111240. [DOI: 10.1016/j.foodres.2022.111240] [Reference Citation Analysis]
2 Zhou J, Wang M, Carrillo C, Hassoun A, Collado MC, Barba FJ. Application of omics in food color. Current Opinion in Food Science 2022. [DOI: 10.1016/j.cofs.2022.100848] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
3 Labat B, Buchbinder N, Morin-Grognet S, Ladam G, Atmani H, Vannier JP. Biomimetic matrix for the study of neuroblastoma cells: A promising combination of stiffness and retinoic acid. Acta Biomater 2021;135:383-92. [PMID: 34407473 DOI: 10.1016/j.actbio.2021.08.017] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 0.5] [Reference Citation Analysis]
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