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For: Zamaratskaia G, Gerhardt K, Wendin K. Biochemical characteristics and potential applications of ancient cereals - An underexploited opportunity for sustainable production and consumption. Trends in Food Science & Technology 2021;107:114-23. [DOI: 10.1016/j.tifs.2020.12.006] [Cited by in Crossref: 10] [Cited by in F6Publishing: 6] [Article Influence: 10.0] [Reference Citation Analysis]
Number Citing Articles
1 Torbica A, Radosavljević M, Belović M, Djukić N, Marković S. Overview of nature, frequency and technological role of dietary fibre from cereals and pseudocereals from grain to bread. Carbohydrate Polymers 2022;290:119470. [DOI: 10.1016/j.carbpol.2022.119470] [Cited by in Crossref: 2] [Cited by in F6Publishing: 1] [Article Influence: 2.0] [Reference Citation Analysis]
2 Balli D, Cecchi L, Pieraccini G, Innocenti M, Benedettelli S, Mulinacci N. What’s new on total phenols and γ-oryzanol derivatives in wheat? A comparison between modern and ancient varieties. Journal of Food Composition and Analysis 2022. [DOI: 10.1016/j.jfca.2022.104453] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
3 Yang Z, Zhang Y, Wu Y, Ouyang J. The role of drying methods in determining the in vitro digestibility of starch in whole chestnut flour. LWT 2022;153:112583. [DOI: 10.1016/j.lwt.2021.112583] [Cited by in Crossref: 5] [Cited by in F6Publishing: 3] [Article Influence: 5.0] [Reference Citation Analysis]
4 Burešová B, Paznocht L, Kotíková Z, Giampaglia B, Martinek P, Lachman J. Changes in carotenoids and tocols of colored-grain wheat during unleavened bread preparation. Journal of Food Composition and Analysis 2021;103:104108. [DOI: 10.1016/j.jfca.2021.104108] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
5 Hadnađev M, Tomić J, Škrobot D, Dapčević‐hadnađev T. Rheological behavior of emmer, spelt and khorasan flours. Food Processing Preservation. [DOI: 10.1111/jfpp.15873] [Reference Citation Analysis]
6 Addeo NF, Randazzo B, Olivotto I, Messina M, Tulli F, Musco N, Piccolo G, Nizza A, Di Meo C, Bovera F. Replacing Maize Grain with Ancient Wheat Lines By-Products in Organic Laying Hens’ Diet Affects Intestinal Morphology and Enzymatic Activity. Sustainability 2021;13:6554. [DOI: 10.3390/su13126554] [Cited by in Crossref: 1] [Cited by in F6Publishing: 2] [Article Influence: 1.0] [Reference Citation Analysis]