BPG is committed to discovery and dissemination of knowledge
Cited by in F6Publishing
For: Li M, Liu Y, Yang G, Sun L, Song X, Chen Q, Bao Y, Luo T, Wang J. Microstructure, physicochemical properties, and adsorption capacity of deoiled red raspberry pomace and its total dietary fiber. LWT 2022;153:112478. [DOI: 10.1016/j.lwt.2021.112478] [Cited by in Crossref: 8] [Cited by in F6Publishing: 6] [Article Influence: 8.0] [Reference Citation Analysis]
Number Citing Articles
1 Tarasevičienė Ž, Čechovičienė I, Paulauskienė A, Gumbytė M, Blinstrubienė A, Burbulis N. The Effect of Berry Pomace on Quality Changes of Beef Patties during Refrigerated Storage. Foods 2022;11:2180. [DOI: 10.3390/foods11152180] [Reference Citation Analysis]
2 Li N, Wang S, Wang T, Liu R, Zhi Z, Wu T, Sui W, Zhang M. Valorization of Wheat Bran by Three Fungi Solid-State Fermentation: Physicochemical Properties, Antioxidant Activity and Flavor Characteristics. Foods 2022;11:1722. [PMID: 35741920 DOI: 10.3390/foods11121722] [Reference Citation Analysis]
3 Wang S, Fang Y, Xu Y, Zhu B, Piao J, Zhu L, Yao L, Liu K, Wang S, Zhang Q, Qin L, Wu J. The effects of different extraction methods on physicochemical, functional and physiological properties of soluble and insoluble dietary fiber from Rubus chingiiHu. fruits. Journal of Functional Foods 2022;93:105081. [DOI: 10.1016/j.jff.2022.105081] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
4 Zhang W, Zhang QY, Wang JJ, Zhang LL, Dong ZZ. Efficiency Assessment of Bacterial Cellulose on Lowering Lipid Levels In Vitro and Improving Lipid Metabolism In Vivo. Molecules 2022;27:3495. [PMID: 35684437 DOI: 10.3390/molecules27113495] [Reference Citation Analysis]
5 Alshehry G, Algarni E, Aljumayi H, Algheshairy RM, Alharbi HF, Sadiq B. Development and Characterization of Multigrain Pan Bread Prepared Using Quinoa, Lupin, and Fenugreek Seeds with Yellow Maize as a Gluten-Free Diet. Journal of Food Quality 2022;2022:1-8. [DOI: 10.1155/2022/4331353] [Reference Citation Analysis]
6 Jurevičiūtė I, Keršienė M, Bašinskienė L, Leskauskaitė D, Jasutienė I. Characterization of Berry Pomace Powders as Dietary Fiber-Rich Food Ingredients with Functional Properties. Foods 2022;11:716. [DOI: 10.3390/foods11050716] [Cited by in Crossref: 1] [Article Influence: 1.0] [Reference Citation Analysis]