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For: Speroni CS, Bender ABB, Stiebe J, Ballus CA, Ávila PF, Goldbeck R, Morisso FDP, Silva LPD, Emanuelli T. Granulometric fractionation and micronization: A process for increasing soluble dietary fiber content and improving technological and functional properties of olive pomace. LWT 2020;130:109526. [DOI: 10.1016/j.lwt.2020.109526] [Cited by in Crossref: 5] [Cited by in F6Publishing: 12] [Article Influence: 2.5] [Reference Citation Analysis]
Number Citing Articles
1 Jiang Z, Zhang M, Huang Y, Ma C, Mu S, Li H, Liu X, Ma Y, Liu Y, Hou J. Comparison and Characterization of the Structure and Physicochemical Properties of Three Citrus Fibers: Effect of Ball Milling Treatment. Foods 2022;11:2665. [DOI: 10.3390/foods11172665] [Reference Citation Analysis]
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5 Dai F, Lin T, Cheng L, Wang J, Zuo J, Feng D. Effects of micronized bamboo powder on growth performance, serum biochemical indexes, cecal chyme microflora and metabolism of broilers aged 1-22 days. Trop Anim Health Prod 2022;54:166. [PMID: 35437649 DOI: 10.1007/s11250-022-03172-0] [Cited by in Crossref: 2] [Article Influence: 2.0] [Reference Citation Analysis]
6 Fayaz G, Soleimanian Y, Mhamadi M, Turgeon SL, Khalloufi S. The applications of conventional and innovative mechanical technologies to tailor structural and functional features of dietary fibers from plant wastes: A review. Comp Rev Food Sci Food Safe. [DOI: 10.1111/1541-4337.12934] [Reference Citation Analysis]
7 Xie H, Tang X, Woo MW, Xiong H, Zhao Q. Effects of enzymatic/alkali protein removal and particle size reduction on physicochemical and functional characteristics of okara dietary fibre. Int J of Food Sci Tech. [DOI: 10.1111/ijfs.15650] [Reference Citation Analysis]
8 Camacho MM, Silva-espinoza MA, Martínez-navarrete N. Flowability, Rehydration Behaviour and bioactive Compounds of an Orange Powder Product as Affected by Particle Size. Food Bioprocess Technol. [DOI: 10.1007/s11947-022-02773-9] [Cited by in Crossref: 2] [Cited by in F6Publishing: 1] [Article Influence: 2.0] [Reference Citation Analysis]
9 Li Y, Niu L, Guo Q, Shi L, Deng X, Liu X, Xiao C. Effects of fermentation with lactic bacteria on the structural characteristics and physicochemical and functional properties of soluble dietary fiber from prosomillet bran. LWT 2022;154:112609. [DOI: 10.1016/j.lwt.2021.112609] [Cited by in Crossref: 5] [Cited by in F6Publishing: 3] [Article Influence: 5.0] [Reference Citation Analysis]
10 Wang M, Chen X, Dong L, Nan X, Ji W, Wang S, Sun W, Zhou Q. Modification of pea dietary fiber by ultrafine grinding and hypoglycemic effect in diabetes mellitus mice. J Food Sci 2021;86:1273-82. [PMID: 33761135 DOI: 10.1111/1750-3841.15669] [Cited by in F6Publishing: 1] [Reference Citation Analysis]
11 Sefrin Speroni C, Rigo Guerra D, Beutinger Bender AB, Stiebe J, Ballus CA, Picolli da Silva L, Lozano-Sánchez J, Emanuelli T. Micronization increases the bioaccessibility of polyphenols from granulometrically separated olive pomace fractions. Food Chem 2021;344:128689. [PMID: 33277120 DOI: 10.1016/j.foodchem.2020.128689] [Cited by in Crossref: 3] [Cited by in F6Publishing: 5] [Article Influence: 1.5] [Reference Citation Analysis]
12 Ding Q, Li Z, Wu W, Su Y, Sun N, Luo L, Ma H, He R. Physicochemical and functional properties of dietary fiber from Nannochloropsis oceanica: A comparison of alkaline and ultrasonic-assisted alkaline extractions. LWT 2020;133:110080. [DOI: 10.1016/j.lwt.2020.110080] [Cited by in Crossref: 6] [Cited by in F6Publishing: 5] [Article Influence: 3.0] [Reference Citation Analysis]