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For: 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: 14] [Cited by in F6Publishing: 8] [Article Influence: 7.0] [Reference Citation Analysis]
Number Citing Articles
1 Sharma R, Kotwaliwale N, Jindal N, Saxena DC. The impact of milling parameters on physiochemical, nutritional, color, flowability, and functional properties of raw gorgon nut flour fractions. Food Measure 2022. [DOI: 10.1007/s11694-022-01700-y] [Reference Citation Analysis]
2 Lai S, Liu J, Zhang Y, Wang Y, Li G, Cui Q. Effects of Wheat Bran Micronization on the Quality of Reconstituted Whole-Wheat Flour and Its Cooked Noodles. Processes 2022;10:1001. [DOI: 10.3390/pr10051001] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
3 Budiyanto F, Alhomaidi EA, Mohammed AE, Ghandourah MA, Alorfi HS, Bawakid NO, Alarif WM. Exploring the Mangrove Fruit: From the Phytochemicals to Functional Food Development and the Current Progress in the Middle East. Marine Drugs 2022;20:303. [DOI: 10.3390/md20050303] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
4 Thalía Flores-jiménez N, Armando Ulloa J, Esmeralda Urías-silvas J, Carmen Ramírez-ramírez J, Ulises Bautista-rosales P, Gutiérrez-leyva R. Influence of high-intensity ultrasound on physicochemical and functional properties of a guamuchil Pithecellobium dulce (Roxb.) seed protein isolate. Ultrasonics Sonochemistry 2022;84:105976. [DOI: 10.1016/j.ultsonch.2022.105976] [Cited by in Crossref: 1] [Article Influence: 1.0] [Reference Citation Analysis]
5 Nwaiwu O, Onyeaka H. New Model High Temperature Pasting Analysis of Fermented Cassava Granules. Fermentation 2022;8:89. [DOI: 10.3390/fermentation8020089] [Reference Citation Analysis]
6 Sotelo-díaz L, Ramírez B, García-segovia P, Igual M, Martínez-monzó J, Filomena-ambrosio A. Cricket flour in a traditional beverage ( chucula ): emotions and perceptions of Colombian consumers. Journal of Insects as Food and Feed. [DOI: 10.3920/jiff2021.0137] [Reference Citation Analysis]
7 Nithyadevi K, Pandiyan V. Effect of infrared heating on physical, structural and pasting properties of starch. Appl Phys A 2021;127:895. [DOI: 10.1007/s00339-021-05007-5] [Reference Citation Analysis]
8 Qin W, Lin Z, Wang A, Chen Z, He Y, Wang L, Liu L, Wang F, Tong L. Influence of particle size on the properties of rice flour and quality of gluten-free rice bread. LWT 2021;151:112236. [DOI: 10.1016/j.lwt.2021.112236] [Cited by in Crossref: 15] [Cited by in F6Publishing: 16] [Article Influence: 15.0] [Reference Citation Analysis]
9 Handu S, Upadhyay A, Jan S. Studies on flow properties of Bengal gram ( Cicer arietinum ) flour for effective handling and storage strategies. J Food Process Engineering 2022;45. [DOI: 10.1111/jfpe.13874] [Reference Citation Analysis]
10 Ahmed J, Mulla MZ, Siddiq M, Dolan KD. Micromeritic, thermal, dielectric, and microstructural properties of legume ingredients: A review. Legume Science 2022;4. [DOI: 10.1002/leg3.123] [Cited by in F6Publishing: 1] [Reference Citation Analysis]
11 Oliveira Filho JG, Santos DC, Silva MS, Prado Carvalho T, Lemes AC, Egea MB. Physicochemical, technological, and sensory characteristics of fresh multigrain pasta: A multicomponent mixture experiments approach. J Food Process Preserv 2021;45. [DOI: 10.1111/jfpp.15393] [Reference Citation Analysis]