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For: Rezler R, Krzywdzińska-bartkowiak M, Piątek M. The influence of the substitution of fat with modified starch on the quality of pork liver pâtés. LWT 2021;135:110264. [DOI: 10.1016/j.lwt.2020.110264] [Cited by in Crossref: 11] [Cited by in F6Publishing: 6] [Article Influence: 11.0] [Reference Citation Analysis]
Number Citing Articles
1 Munekata PE, Domínguez R, Pateiro M, Andrés SC, Santos EM, Fraqueza MJ, Campagnol PCB, Lorenzo JM. Meat and meat products: animal species, products, processing, quality, and shelf life. Meat and Meat Replacements 2023. [DOI: 10.1016/b978-0-323-85838-0.00001-8] [Reference Citation Analysis]
2 Domínguez R, Lorenzo JM, Pateiro M, Munekata PES, Alves Dos Santos B, Basso Pinton M, Cichoski AJ, Bastianello Campagnol PC. Main animal fat replacers for the manufacture of healthy processed meat products. Crit Rev Food Sci Nutr 2022;:1-20. [PMID: 36123812 DOI: 10.1080/10408398.2022.2124397] [Reference Citation Analysis]
3 Stangierski J, Baranowska HM, Rezler R, Kawecki K. The Effect of Packaging Methods, Storage Time and the Fortification of Poultry Sausages with Fish Oil and Microencapsulated Fish Oil on Their Rheological and Water-Binding Properties. Molecules 2022;27:5235. [DOI: 10.3390/molecules27165235] [Cited by in F6Publishing: 1] [Reference Citation Analysis]
4 Vargas-ramella M, Lorenzo JM, Zamuz S, Montes L, Santos López EM, Moreira R, Franco D. Influence of pork backfat replacement by microencapsulated fish oil on physicochemical, rheological, nutritional, and sensory features of pork liver pâtés. LWT 2022;163:113522. [DOI: 10.1016/j.lwt.2022.113522] [Reference Citation Analysis]
5 Meng X, Wu D, Zhang Z, Wang H, Wu P, Xu Z, Gao Z, Mintah BK, Dabbour M. An overview of factors affecting the quality of beef meatballs: Processing and preservation. Food Sci Nutr 2022;10:1961-74. [PMID: 35702291 DOI: 10.1002/fsn3.2812] [Reference Citation Analysis]
6 Eshag Osman MF, Mohamed AA, Mohamed Ahmed IA, Alamri MS, Al Juhaimi FY, Hussain S, Ibraheem MA, Qasem AA. Acetylated corn starch as a fat replacer: Effect on physiochemical, textural, and sensory attributes of beef patties during frozen storage. Food Chem 2022;388:132988. [PMID: 35447594 DOI: 10.1016/j.foodchem.2022.132988] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
7 Presenza L, Fabrício LFDF, Galvão JA, Vieira TMFDS. Simplex-centroid mixture design as a tool to evaluate the effect of added flours for optimizing the formulation of native Brazilian freshwater fish burger. LWT 2022;156:113008. [DOI: 10.1016/j.lwt.2021.113008] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
8 Cruxen CEDS, Thiel PR, Souza DM, Junges da Costa R, Filoda PF, Chaves FC, Fiorentini ÂM. Developing functional fish pâtés from Oligosarcus robustus and Loricariichythys anus with pre- and pro-biotic potentials. Food Bioscience 2021;44:101449. [DOI: 10.1016/j.fbio.2021.101449] [Reference Citation Analysis]
9 Alexeeva TV, Popov ES, Albycheva LA, Kalgina YO. Effect of biocorrective supplements on functional and technological properties of complex food systems. Novye tehnologii 2021;17:15-23. [DOI: 10.47370/2072-0920-2021-17-4-15-23] [Reference Citation Analysis]