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For: Efe N, Bielejewski M, Tritt-goc J, Mert B, Oztop MH. NMR relaxometry study of gelatin based low-calorie soft candies. Molecular Physics 2019;117:1034-45. [DOI: 10.1080/00268976.2018.1564392] [Cited by in Crossref: 10] [Cited by in F6Publishing: 5] [Article Influence: 2.5] [Reference Citation Analysis]
Number Citing Articles
1 Pocan P, Grunin L, Oztop MH. Effect of Different Syrup Types on Turkish Delights (Lokum): A TD-NMR Relaxometry Study. ACS Food Sci Technol 2022;2:1819-31. [PMID: 36570038 DOI: 10.1021/acsfoodscitech.2c00222] [Reference Citation Analysis]
2 Uguz SS, Ozel B, Grunin L, Ozvural EB, Oztop MH. Non-Conventional Time Domain (TD)-NMR Approaches for Food Quality: Case of Gelatin-Based Candies as a Model Food. Molecules 2022;27. [PMID: 36235279 DOI: 10.3390/molecules27196745] [Cited by in Crossref: 1] [Article Influence: 1.0] [Reference Citation Analysis]
3 Pan L, Wu C, Luo S, Luo J, Zheng Z, Jiang S, Zhao Y, Zhong X. Preparation and characteristics of sucrose-resistant emulsions and their application in soft candies with low sugar and high lutein contents and strong antioxidant activity. Food Hydrocolloids 2022;129:107619. [DOI: 10.1016/j.foodhyd.2022.107619] [Cited by in F6Publishing: 1] [Reference Citation Analysis]
4 Rodríguez-Rodríguez R, Barajas-Álvarez P, Morales-Hernández N, Camacho-Ruíz RM, Espinosa-Andrews H. Physical Properties and Prebiotic Activities (Lactobacillus spp.) of Gelatine-Based Gels Formulated with Agave Fructans and Agave Syrups as Sucrose and Glucose Substitutes. Molecules 2022;27. [PMID: 35956854 DOI: 10.3390/molecules27154902] [Cited by in Crossref: 2] [Article Influence: 2.0] [Reference Citation Analysis]
5 Efe N, Sevdin S. Physical and Milling Characteristics of Faba-Bean. Faba Bean: Chemistry, Properties and Functionality 2022. [DOI: 10.1007/978-3-031-14587-2_3] [Reference Citation Analysis]
6 Pocan P, Oztop MH. Low-field time-domain nuclear magnetic resonance applied to dairy foods. Dairy Foods 2022. [DOI: 10.1016/b978-0-12-820478-8.00005-5] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
7 Ates EG, Ozvural EB, Oztop MH. In vitro digestibility of rare sugar (D‐allulose) added pectin–soy protein gels. Int J Food Sci Technol 2021;56:3421-3431. [DOI: 10.1111/ijfs.14966] [Cited by in Crossref: 3] [Cited by in F6Publishing: 3] [Article Influence: 1.5] [Reference Citation Analysis]
8 Ates EG, Ozvural EB, Oztop MH. Understanding the role of d‐Allulose and soy protein addition in pectin gels. J Appl Polym Sci 2021;138:49885. [DOI: 10.1002/app.49885] [Cited by in Crossref: 6] [Cited by in F6Publishing: 7] [Article Influence: 3.0] [Reference Citation Analysis]
9 Pocan P, Kaya D, Öztop MH, Mert B. JELATİN BAZLI YUMUŞAK ŞEKERLERİN KURUTMA KOŞULLARININ OPTİMİZASYONU. GIDA / THE JOURNAL OF FOOD 2021;46:279-295. [DOI: 10.15237/gida.gd20093] [Reference Citation Analysis]
10 Khalesi H, Lu W, Nishinari K, Fang Y. New insights into food hydrogels with reinforced mechanical properties: A review on innovative strategies. Adv Colloid Interface Sci 2020;285:102278. [PMID: 33010577 DOI: 10.1016/j.cis.2020.102278] [Cited by in Crossref: 30] [Cited by in F6Publishing: 35] [Article Influence: 10.0] [Reference Citation Analysis]
11 Mandura A, Šeremet D, Ščetar M, Vojvodić Cebin A, Belščak‐cvitanović A, Komes D. Physico‐chemical, bioactive, and sensory assessment of white tea‐based candies during 4‐months storage. J Food Process Preserv 2020;44. [DOI: 10.1111/jfpp.14628] [Cited by in Crossref: 3] [Cited by in F6Publishing: 4] [Article Influence: 1.0] [Reference Citation Analysis]
12 Tang F, Vasas M, Hatzakis E, Spyros A. Magnetic resonance applications in food analysis. Annual Reports on NMR Spectroscopy 2019. [DOI: 10.1016/bs.arnmr.2019.04.005] [Cited by in Crossref: 14] [Article Influence: 3.5] [Reference Citation Analysis]