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Cited by in F6Publishing
For: Zhu W, He W, Wang W, Bu Y, Li X, Li J, Zhang Y. Effects of thermoultrasonic treatment on characteristics of micro-nano particles and flavor in Greenland halibut bone soup. Ultrason Sonochem 2021;79:105785. [PMID: 34653917 DOI: 10.1016/j.ultsonch.2021.105785] [Cited by in Crossref: 4] [Cited by in F6Publishing: 5] [Article Influence: 2.0] [Reference Citation Analysis]
Number Citing Articles
1 He W, Han M, Bu Y, Zhu W, Li J, Li X. Flavor mechanism of micro-nanoparticles and correlation analysis between flavor substances in thermoultrasonic treated fishbone soup. Ultrason Sonochem 2023;93:106299. [PMID: 36652814 DOI: 10.1016/j.ultsonch.2023.106299] [Reference Citation Analysis]
2 Qi J, Jia C, Zhang W, Yan H, Cai Q, Yao X, Xu K, Xu Y, Xu W, Xiong G, Li M. Ultrasonic-assisted stewing enhances the aroma intensity of chicken broth: A perspective of the aroma-binding behavior of fat. Food Chemistry 2023;398:133913. [DOI: 10.1016/j.foodchem.2022.133913] [Reference Citation Analysis]
3 Lai J, Wu R, Wang J, Wang Y, Zhang X, Zhou L, Zhu Y. Effect of cooking modes on quality and flavor characteristic in Clitocybe squamulose chicken soup. Front Nutr 2022;9. [DOI: 10.3389/fnut.2022.1048352] [Reference Citation Analysis]
4 Li X, Meng H, Zhu Y, Shu S, Bao Y, Jiang S, Liu Y. Correlation analysis on sensory characteristics and physicochemical indices of bone broth under different processing methods. Food Chemistry Advances 2022;1:100036. [DOI: 10.1016/j.focha.2022.100036] [Reference Citation Analysis]
5 Wang Y, Tang X, Luan J, Zhu W, Xu Y, Yi S, Li J, Wang J, Li X. Effects of ultrasound pretreatment at different powers on flavor characteristics of enzymatic hydrolysates of cod (Gadus macrocephalus) head. Food Research International 2022;159:111612. [DOI: 10.1016/j.foodres.2022.111612] [Reference Citation Analysis]
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