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Cited by in F6Publishing
For: 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: 6] [Cited by in F6Publishing: 2] [Article Influence: 3.0] [Reference Citation Analysis]
Number Citing Articles
1 Lux (neé Bantleon) T, Kardell M, Reimold F, Erdoes A, Floeter E. Functional, rheological, and microstructural properties of hydrothermal puffed and raw amaranth flour suspensions. Food Science & Nutrition. [DOI: 10.1002/fsn3.2970] [Reference Citation Analysis]
2 Adetunji CO, Michael OS, Nwankwo W, Ukhurebor KE, Anani OA, Oloke JK, Varma A, Kadiri O, Jain A, Adetunji JB. Quinoa, The Next Biotech Plant: Food Security and Environmental and Health Hot Spots. Biology and Biotechnology of Quinoa 2021. [DOI: 10.1007/978-981-16-3832-9_19] [Cited by in Crossref: 5] [Cited by in F6Publishing: 5] [Article Influence: 5.0] [Reference Citation Analysis]
3 Schweiggert-weisz U, Eisner P, Bader-mittermaier S, Osen R. Food proteins from plants and fungi. Current Opinion in Food Science 2020;32:156-62. [DOI: 10.1016/j.cofs.2020.08.003] [Cited by in Crossref: 25] [Cited by in F6Publishing: 14] [Article Influence: 12.5] [Reference Citation Analysis]
4 Khan A, Siddiqui S, Ur Rahman U, Ali H, Saba M, Andleeb Azhar F, Maqsood Ur Rehman M, Ali Shah A, Badshah M, Hasan F, Khan S. Physicochemical properties of enzymatically prepared resistant starch from maize flour and its use in cookies formulation. International Journal of Food Properties 2020;23:549-569. [DOI: 10.1080/10942912.2020.1742736] [Cited by in Crossref: 2] [Article Influence: 1.0] [Reference Citation Analysis]