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Cited by in F6Publishing
For: Szafrańska JO, Muszyński S, Sołowiej BG. Effect of whey protein concentrate on physicochemical properties of acid casein processed cheese sauces obtained with coconut oil or anhydrous milk fat. LWT 2020;127:109434. [DOI: 10.1016/j.lwt.2020.109434] [Cited by in Crossref: 7] [Cited by in F6Publishing: 8] [Article Influence: 2.3] [Reference Citation Analysis]
Number Citing Articles
1 Sołowiej BG, Nastaj M, Waraczewski R, Szafrańska JO, Muszyński S, Radzki W, Mleko S. Effect of polysaccharide fraction from oyster mushroom (Pleurotus ostreatus) on physicochemical and antioxidative properties of acid casein model processed cheese. International Dairy Journal 2023;137:105516. [DOI: 10.1016/j.idairyj.2022.105516] [Reference Citation Analysis]
2 Kůrová V, Salek RN, Vašina M, Vinklárková K, Zálešáková L, Gál R, Adámek R, Buňka F. The effect of homogenization and addition of polysaccharides on the viscoelastic properties of processed cheese sauce. J Dairy Sci 2022;105:6563-77. [PMID: 35840407 DOI: 10.3168/jds.2021-21520] [Reference Citation Analysis]
3 Małecki J, Tomasevic I, Sołowiej BG, Di Cerbo A. The Influence of the Syrup Type on Rheology, Color Differences, Water Activity, and Nutritional and Sensory Aspects of High-Protein Bars for Sportsmen. Journal of Food Quality 2022;2022:1-12. [DOI: 10.1155/2022/2317676] [Reference Citation Analysis]
4 Riaz S, Amin U, Maan AA. Natural Emulsifiers as Clean Label Ingredients. The Age of Clean Label Foods 2022. [DOI: 10.1007/978-3-030-96698-0_2] [Reference Citation Analysis]
5 Ashfaq F, Bilal A, Butt MS, Tehseen S, Akhtar MN, Suleria HAR. Comparing the application of conventional and supercritical CO 2 extracts of green tea; storage stability and sensory acceptance of coriander sauce. J Food Process Preserv 2021;45. [DOI: 10.1111/jfpp.16058] [Cited by in Crossref: 1] [Article Influence: 0.5] [Reference Citation Analysis]
6 Kusio K, Szafrańska JO, Radzki W, Sołowiej BG. Effect of Whey Protein Concentrate on Physicochemical, Sensory and Antioxidative Properties of High-Protein Fat-Free Dairy Desserts. Applied Sciences 2020;10:7064. [DOI: 10.3390/app10207064] [Cited by in Crossref: 2] [Cited by in F6Publishing: 2] [Article Influence: 0.7] [Reference Citation Analysis]
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