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Cited by in F6Publishing
For: Burešová B, Paznocht L, Kotíková Z, Giampaglia B, Martinek P, Lachman J. Changes in carotenoids and tocols of colored-grain wheat during unleavened bread preparation. Journal of Food Composition and Analysis 2021;103:104108. [DOI: 10.1016/j.jfca.2021.104108] [Cited by in Crossref: 2] [Cited by in F6Publishing: 3] [Article Influence: 2.0] [Reference Citation Analysis]
Number Citing Articles
1 Burešová B, Paznocht L, Jarošová V, Doskočil I, Martinek P. The Effect of Boiling and in Vitro Digestion on the Carotenoid Content of Colored-grain Wheat. Journal of Food Composition and Analysis 2023;115:105002. [DOI: 10.1016/j.jfca.2022.105002] [Reference Citation Analysis]
2 Soster Santetti G, Ribeiro da Silva Lima L, Biduski B, Cristina Barros Santos M, Thomaz dos Santos D'almeida C, Claudio Cameron L, Carlos Gutkoski L, Simões Larraz Ferreira M, Dias de Mello Castanho Amboni R. Untargeted metabolomics analysis reveals improved phenolic profile in whole wheat bread with yerba mate and the effects of the bread-making process. Food Research International 2022;159:111635. [DOI: 10.1016/j.foodres.2022.111635] [Reference Citation Analysis]