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Cited by in F6Publishing

For:	Pocan P, Ilhan E, Florek–wojciechowska M, Masiewicz E, Kruk D, Oztop MH. Exploring the water mobility in gelatin based soft candies by means of Fast Field Cycling (FFC) Nuclear Magnetic Resonance relaxometry. Journal of Food Engineering 2021;294:110422. [DOI: 10.1016/j.jfoodeng.2020.110422] [Cited by in Crossref: 9] [Cited by in F6Publishing: 9] [Article Influence: 4.5] [Reference Citation Analysis]

For:

Pocan P, Ilhan E, Florek–wojciechowska M, Masiewicz E, Kruk D, Oztop MH. Exploring the water mobility in gelatin based soft candies by means of Fast Field Cycling (FFC) Nuclear Magnetic Resonance relaxometry. Journal of Food Engineering 2021;294:110422. [DOI: 10.1016/j.jfoodeng.2020.110422] [Cited by in Crossref: 9] [Cited by in F6Publishing: 9] [Article Influence: 4.5] [Reference Citation Analysis]

Number	Citing Articles
1	Pocan P, Grunin L, Oztop MH. Effect of Different Syrup Types on Turkish Delights (Lokum): A TD-NMR Relaxometry Study. ACS Food Sci Technol 2022;2:1819-31. [PMID: 36570038 DOI: 10.1021/acsfoodscitech.2c00222] [Reference Citation Analysis]
2	Bodart PR, Fouilloux P, Rachocki A, Lerbret A, Karbowiak T, Assifaoui A. Slow water dynamics in polygalacturonate hydrogels revealed by NMR relaxometry and molecular dynamics simulation. Carbohydrate Polymers 2022;298:120093. [DOI: 10.1016/j.carbpol.2022.120093] [Reference Citation Analysis]
3	İlhan E, Poçan P, Kruk D, Wojciechowski M, Osuch M, Markiewicz R, Jurga S, Oztop MH. Water Dynamics in Starch Based Confectionery Products including Different Types of Sugar. Molecules 2022;27:2216. [DOI: 10.3390/molecules27072216] [Reference Citation Analysis]
4	Kruk D, Masiewicz E, Budny J, Stankiewicz A, Lotarska S, Oztop M, Wieczorek Z. Diffusion in oils versus their viscosity – Insight from Nuclear Magnetic Resonance relaxometry. Journal of Food Engineering 2022;317:110848. [DOI: 10.1016/j.jfoodeng.2021.110848] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
5	Kruk D, Masiewicz E, Budny J, Kolodziejski K, Zulewska J, Wieczorek Z. Relationship between macroscopic properties of honey and molecular dynamics – temperature effects. Journal of Food Engineering 2022;314:110782. [DOI: 10.1016/j.jfoodeng.2021.110782] [Reference Citation Analysis]
6	Ates EG, Beira MJ, Oztop MH, Sebastião PJ. Characterization of Pectin-Based Gels: A ¹H Nuclear Magnetic Resonance Relaxometry Study. J Agric Food Chem 2021;69:12102-10. [PMID: 34553923 DOI: 10.1021/acs.jafc.1c02708] [Reference Citation Analysis]
7	Bodart PR, Batlogg A, Ferret E, Rachocki A, Knapkiewicz M, Esoyan S, Hovhannisyan N, Karbowiak T, Gougeon RD. Analysis of the Proton Spin–Lattice Relaxation in Wine and Hydroalcoholic Solutions. Food Anal Methods 2022;15:266-75. [DOI: 10.1007/s12161-021-02118-w] [Reference Citation Analysis]