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Cited by in F6Publishing
For: Li H, Wu J, Wan J, Zhou Y, Zhu Q. Extraction and identification of bioactive peptides from Panxian dry-cured ham with multifunctional activities. LWT 2022;160:113326. [DOI: 10.1016/j.lwt.2022.113326] [Cited by in Crossref: 2] [Cited by in F6Publishing: 2] [Article Influence: 2.0] [Reference Citation Analysis]
Number Citing Articles
1 Wei G, Li X, Wang D, Zhao B, Shi Y, Huang A. Discovery of specific antioxidant peptide from Chinese Dahe black pig and hybrid pig dry-cured hams based on peptidomics strategy. Food Res Int 2023;166:112610. [PMID: 36914354 DOI: 10.1016/j.foodres.2023.112610] [Reference Citation Analysis]
2 Li M, Zhang X, Li J, Liu L, Zhu Q, Qu C, Zhang Y, Wang S. Identification and In Silico Simulation on Inhibitory Platelet-Activating Factor Acetyl Hydrolase Peptides from Dry-Cured Pork Coppa. Foods 2023;12:1190. [DOI: 10.3390/foods12061190] [Reference Citation Analysis]
3 Muñoz-Rosique B, Hernández-Correas N, Abellán A, Bueno E, Gómez R, Tejada L. Influence of Pig Genetic Line and Salt Reduction on Peptide Production and Bioactivity of Dry-Cured Hams. Foods 2023;12. [PMID: 36900539 DOI: 10.3390/foods12051022] [Reference Citation Analysis]
4 Guo Q, Chen P, Chen X. Bioactive peptides derived from fermented foods: Preparation and biological activities. Journal of Functional Foods 2023;101:105422. [DOI: 10.1016/j.jff.2023.105422] [Reference Citation Analysis]
5 Heres A, Mora L, Toldrá F. Bioactive and Sensory Di- and Tripeptides Generated during Dry-Curing of Pork Meat. Int J Mol Sci 2023;24. [PMID: 36675084 DOI: 10.3390/ijms24021574] [Reference Citation Analysis]
6 Chourasia R, Chiring Phukon L, Abedin MM, Padhi S, Singh SP, Rai AK. Bioactive peptides in fermented foods and their application: a critical review. Syst Microbiol and Biomanuf 2022. [DOI: 10.1007/s43393-022-00125-4] [Reference Citation Analysis]