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For: Toldrá F, Reig M, Mora L. Management of meat by- and co-products for an improved meat processing sustainability. Meat Sci 2021;181:108608. [PMID: 34171788 DOI: 10.1016/j.meatsci.2021.108608] [Cited by in Crossref: 15] [Cited by in F6Publishing: 17] [Article Influence: 7.5] [Reference Citation Analysis]
Number Citing Articles
1 Peydayesh M, Bagnani M, Soon WL, Mezzenga R. Turning Food Protein Waste into Sustainable Technologies. Chem Rev 2023;123:2112-54. [PMID: 35772093 DOI: 10.1021/acs.chemrev.2c00236] [Cited by in Crossref: 12] [Cited by in F6Publishing: 6] [Article Influence: 12.0] [Reference Citation Analysis]
2 Giteru SG, Ramsey DH, Hou Y, Cong L, Mohan A, Bekhit AEA. Wool keratin as a novel alternative protein: A comprehensive review of extraction, purification, nutrition, safety, and food applications. Compr Rev Food Sci Food Saf 2023;22:643-87. [PMID: 36527315 DOI: 10.1111/1541-4337.13087] [Reference Citation Analysis]
3 Toldrá F, Basu L, Ockerman HW. Sustainability I: Edible by-products. Lawrie's Meat Science 2023. [DOI: 10.1016/b978-0-323-85408-5.00005-4] [Reference Citation Analysis]
4 Juknienė I, Zaborskienė G, Jankauskienė A, Kabašinskienė A, Zakarienė G, Bliznikas S. Effect of Lyophilization Process on Nutritional Value of Meat By-Products. Applied Sciences 2022;12:12984. [DOI: 10.3390/app122412984] [Reference Citation Analysis]
5 Urgu Ozturk M, Öztürk Kerimoğlu B. CHARACTERIZATION OF INDUSTRIAL BONE BROTHS FORMULATED WITH VARIOUS MEAT AND NON-MEAT INGREDIENTS. GIDA 2022. [DOI: 10.15237/gida.gd22074] [Reference Citation Analysis]
6 Carrera-alvarado G, Toldrá F, Mora L. Bile acid-binding capacity of peptide extracts obtained from chicken blood hydrolysates using HPLC. LWT 2022. [DOI: 10.1016/j.lwt.2022.114381] [Reference Citation Analysis]
7 Carrera-Alvarado G, Toldrá F, Mora L. DPP-IV Inhibitory Peptides GPF, IGL, and GGGW Obtained from Chicken Blood Hydrolysates. Int J Mol Sci 2022;23. [PMID: 36430616 DOI: 10.3390/ijms232214140] [Reference Citation Analysis]
8 Gutschmann B, Huang B, Santolin L, Thiele I, Neubauer P, Riedel SL. Native feedstock options for the polyhydroxyalkanoate industry in Europe: A review. Microbiological Research 2022;264:127177. [DOI: 10.1016/j.micres.2022.127177] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
9 Rocchetti G, Ferronato G, Sarv V, Kerner K, Venskutonis PR, Lucini L. Meat extenders from different sources as protein-rich alternatives to improve the technological properties and functional quality of meat products. Current Opinion in Food Science 2022. [DOI: 10.1016/j.cofs.2022.100967] [Reference Citation Analysis]
10 Du T, Xu J, Zhu S, Yao X, Guo J, Lv W. Effects of spray drying, freeze drying, and vacuum drying on physicochemical and nutritional properties of protein peptide powder from salted duck egg white. Front Nutr 2022;9:1026903. [DOI: 10.3389/fnut.2022.1026903] [Reference Citation Analysis]
11 Gutschmann B, Högl TH, Huang B, Maldonado Simões M, Junne S, Neubauer P, Grimm T, Riedel SL. Polyhydroxyalkanoate production from animal by-products: Development of a pneumatic feeding system for solid fat/protein-emulsions. Microb Biotechnol 2023;16:286-94. [PMID: 36168730 DOI: 10.1111/1751-7915.14150] [Reference Citation Analysis]
12 Gutschmann B, Maldonado Simões M, Schiewe T, Schröter ES, Münzberg M, Neubauer P, Bockisch A, Riedel SL. Continuous feeding strategy for polyhydroxyalkanoate production from solid waste animal fat at laboratory- and pilot-scale. Microb Biotechnol 2023;16:295-306. [PMID: 35921398 DOI: 10.1111/1751-7915.14104] [Cited by in Crossref: 3] [Cited by in F6Publishing: 3] [Article Influence: 3.0] [Reference Citation Analysis]
13 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]
14 Abril B, Sánchez-Torres EA, Toldrà M, Benedito J, García-Pérez JV. Physicochemical and Techno-Functional Properties of Dried and Defatted Porcine Liver. Biomolecules 2022;12. [PMID: 35883483 DOI: 10.3390/biom12070926] [Reference Citation Analysis]
15 Chen X, Chen K, Zhang L, Liang L, Xu X. Impact of Phytophenols on Myofibrillar Proteins: Revisit the Interaction Scenarios Inspired for Meat Products Innovation. Food Reviews International. [DOI: 10.1080/87559129.2022.2089681] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
16 Pinto J, Boavida-dias R, Matos HA, Azevedo J. Analysis of the Food Loss and Waste Valorisation of Animal By-Products from the Retail Sector. Sustainability 2022;14:2830. [DOI: 10.3390/su14052830] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
17 Mozhiarasi V, Natarajan TS. Slaughterhouse and poultry wastes: management practices, feedstocks for renewable energy production, and recovery of value added products. Biomass Conv Bioref . [DOI: 10.1007/s13399-022-02352-0] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
18 Zinina O, Merenkova S, Rebezov M, Zhumanova G, Burkov P, Knyazeva A. Investigation of Microbial Hydrolysis of Hen Combs with Bacterial Concentrates. Fermentation 2022;8:56. [DOI: 10.3390/fermentation8020056] [Reference Citation Analysis]
19 Soladoye PO, Juárez M, Estévez M, Fu Y, Álvarez C. Exploring the prospects of the fifth quarter in the 21st century. Compr Rev Food Sci Food Saf 2022. [PMID: 35029308 DOI: 10.1111/1541-4337.12879] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
20 Toldrá F, Mora L, Reig M. Current developments in meat by-products. New Aspects of Meat Quality 2022. [DOI: 10.1016/b978-0-323-85879-3.00027-1] [Reference Citation Analysis]
21 Fuentes EM, Varela-aldás J, Verdú S, Grau Meló R, Barat JM, Alcañiz M. Salty Taste Intensity Classifier Through Multivariate Analysis. Communications in Computer and Information Science 2022. [DOI: 10.1007/978-3-031-06394-7_4] [Reference Citation Analysis]
22 Li X, Liu S. Effect of co-inoculation and sequential inoculation of Lactobacillus fermentum and Pichia kluyveri on pork hydrolysates fermentation. Food Bioscience 2021;44:101400. [DOI: 10.1016/j.fbio.2021.101400] [Cited by in Crossref: 1] [Cited by in F6Publishing: 2] [Article Influence: 0.5] [Reference Citation Analysis]