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Number Citing Articles
1 Yokoyama I, Ohata M, Komiya Y, Nagasao J, Arihara K. Comparison of 2,5-dimethyl-4-hydroxy-3(2H)-furanone, a volatile odor compound generated by the Maillard reaction, in cooked meat of various animal species and parts. Anim Sci J 2023;94:e13813. [PMID: 36786001 DOI: 10.1111/asj.13813] [Reference Citation Analysis]
2 Yokoyama I, Setoyama O, Jia Y, Fujita N, Waki A, Komiya Y, Nagasao J, Arihara K. Effects of the dipeptides comprising leucine and lysine on lifespan and age‐related stress in Caenorhabditis elegans. Food Science & Nutrition 2023. [DOI: 10.1002/fsn3.3256] [Reference Citation Analysis]
3 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]
4 Khalid W, Maggiolino A, Kour J, Arshad MS, Aslam N, Afzal MF, Meghwar P, Zafar KU, De Palo P, Korma SA. Dynamic alterations in protein, sensory, chemical, and oxidative properties occurring in meat during thermal and non-thermal processing techniques: A comprehensive review. Front Nutr 2022;9:1057457. [PMID: 36712529 DOI: 10.3389/fnut.2022.1057457] [Reference Citation Analysis]
5 dos Santos Alves MJ, Dalsasso RR, Valencia GA, Monteiro AR. Natural Antioxidants. Natural Additives in Foods 2023. [DOI: 10.1007/978-3-031-17346-2_2] [Reference Citation Analysis]
6 Lou P, Zhang W, Cao H, Thakur K, Shang Y, Zhang J, Wei Z. Insights into sub-chronic toxicity effects of enzymatic hydrolysate of peony seed meal derived Maillard reaction products in SD rats. Food Sci Technol 2023;43. [DOI: 10.1590/fst.99622] [Reference Citation Analysis]
7 Şen Arslan H, Sariçoban C. Effect of ultrasound and microwave pretreatments on some bioactive properties of beef protein hydrolysates. Food Measure 2022. [DOI: 10.1007/s11694-022-01787-3] [Reference Citation Analysis]
8 Wang J, Luo W, Chen Y, Zhang Q, Harlina PW, Wang J, Geng F. Quantitative metabolome analysis of boiled chicken egg yolk. Curr Res Food Sci 2023;6:100409. [PMID: 36582447 DOI: 10.1016/j.crfs.2022.100409] [Reference Citation Analysis]
9 Wu M, Dong Q, Ma Y, Yang S, Zohaib Aslam M, Liu Y, Li Z. Potential antimicrobial activities of probiotics and their derivatives against Listeria monocytogenes in food field: A review. Food Research International 2022;160:111733. [DOI: 10.1016/j.foodres.2022.111733] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
10 Madhu M, Kumar D, Sirohi R, Tarafdar A, Dhewa T, Aluko RE, Badgujar PC, Awasthi MK. Bioactive peptides from meat: Current status on production, biological activity, safety, and regulatory framework. Chemosphere 2022;307:135650. [PMID: 35835242 DOI: 10.1016/j.chemosphere.2022.135650] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
11 Zinina O, Merenkova S, Rebezov M, Galimov D, Khayrullin M, Burkov P. Physicochemical, Functional, and Technological Properties of Protein Hydrolysates Obtained by Microbial Fermentation of Broiler Chicken Gizzards. Fermentation 2022;8:317. [DOI: 10.3390/fermentation8070317] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
12 Kęska P, Stadnik J. Peptidomic Characteristic of Peptides Generated in Dry-Cured Loins with Probiotic Strains of LAB during 360-Days Aging. Applied Sciences 2022;12:6036. [DOI: 10.3390/app12126036] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
13 Shahidi F, Hossain A, Pegg RB. Cooking of meat | Maillard reaction and browning. Reference Module in Food Science 2022. [DOI: 10.1016/b978-0-323-85125-1.00154-x] [Reference Citation Analysis]
14 Thygesen A, Tsapekos P, Alvarado-Morales M, Angelidaki I. Valorization of municipal organic waste into purified lactic acid. Bioresour Technol 2021;342:125933. [PMID: 34852434 DOI: 10.1016/j.biortech.2021.125933] [Cited by in Crossref: 7] [Cited by in F6Publishing: 7] [Article Influence: 3.5] [Reference Citation Analysis]
15 Villanueva-Lazo A, Paz SM, Rodriguez-Martin NM, Millan F, Carrera C, Pedroche JJ, Millan-Linares MDC. Antihypertensive and Antioxidant Activity of Chia Protein Techno-Functional Extensive Hydrolysates. Foods 2021;10:2297. [PMID: 34681347 DOI: 10.3390/foods10102297] [Cited by in Crossref: 4] [Cited by in F6Publishing: 4] [Article Influence: 2.0] [Reference Citation Analysis]
16 Merenkova S, Zinina O, Lykasova I, Kuznetsov A, Shnyakina T. Effect of Microbial Enzymes on the Changes in the Composition and Microstructure of Hydrolysates from Poultry By-Products. Fermentation 2021;7:190. [DOI: 10.3390/fermentation7030190] [Reference Citation Analysis]