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For: Mert ID. The applications of microfluidization in cereals and cereal-based products: An overview. Critical Reviews in Food Science and Nutrition 2020;60:1007-24. [DOI: 10.1080/10408398.2018.1555134] [Cited by in Crossref: 7] [Cited by in F6Publishing: 18] [Article Influence: 2.3] [Reference Citation Analysis]
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7 Chiozzi V, Agriopoulou S, Varzakas T. Advances, Applications, and Comparison of Thermal (Pasteurization, Sterilization, and Aseptic Packaging) against Non-Thermal (Ultrasounds, UV Radiation, Ozonation, High Hydrostatic Pressure) Technologies in Food Processing. Applied Sciences 2022;12:2202. [DOI: 10.3390/app12042202] [Cited by in Crossref: 6] [Cited by in F6Publishing: 4] [Article Influence: 6.0] [Reference Citation Analysis]
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11 Kumar A, Dhiman A, Suhag R, Sehrawat R, Upadhyay A, Mcclements DJ. Comprehensive review on potential applications of microfluidization in food processing. Food Sci Biotechnol 2022;31:17-36. [DOI: 10.1007/s10068-021-01010-x] [Cited by in F6Publishing: 2] [Reference Citation Analysis]
12 Kim IS, Hwang CW, Yang WS, Kim CH. Multiple Antioxidative and Bioactive Molecules of Oats (Avena sativa L.) in Human Health. Antioxidants (Basel) 2021;10:1454. [PMID: 34573086 DOI: 10.3390/antiox10091454] [Cited by in F6Publishing: 4] [Reference Citation Analysis]
13 Sert D, Mercan E, Tongur A, Kara Ü. Production of bread from doughs composed of high-pressure homogenisation treated flour slurries: effects on physicochemical, crumb grain and textural characteristics. Food Measure 2021;15:3052-9. [DOI: 10.1007/s11694-021-00888-9] [Cited by in Crossref: 1] [Cited by in F6Publishing: 2] [Article Influence: 1.0] [Reference Citation Analysis]
14 Ge Z, Zhang Y, Jin X, Wang W, Wang X, Liu M, Zhang L, Zong W. Effects of dynamic high-pressure microfluidization on the physicochemical, structural and functional characteristics of Eucommia ulmoides Oliv. seed meal proteins. LWT 2021;138:110766. [DOI: 10.1016/j.lwt.2020.110766] [Cited by in Crossref: 1] [Cited by in F6Publishing: 4] [Article Influence: 1.0] [Reference Citation Analysis]
15 Li Y, Chen M, Deng L, Liang Y, Liu Y, Liu W, Chen J, Liu C. Whole soybean milk produced by a novel industry-scale micofluidizer system without soaking and filtering. Journal of Food Engineering 2021;291:110228. [DOI: 10.1016/j.jfoodeng.2020.110228] [Cited by in Crossref: 9] [Cited by in F6Publishing: 10] [Article Influence: 9.0] [Reference Citation Analysis]
16 Ozturk OK, Turasan H. Latest developments in the applications of microfluidization to modify the structure of macromolecules leading to improved physicochemical and functional properties. Crit Rev Food Sci Nutr 2021;:1-23. [PMID: 33492179 DOI: 10.1080/10408398.2021.1875981] [Cited by in Crossref: 2] [Cited by in F6Publishing: 8] [Article Influence: 2.0] [Reference Citation Analysis]
17 Demirkesen I, Ozkaya B. Recent strategies for tackling the problems in gluten-free diet and products. Critical Reviews in Food Science and Nutrition. [DOI: 10.1080/10408398.2020.1823814] [Cited by in Crossref: 5] [Cited by in F6Publishing: 9] [Article Influence: 2.5] [Reference Citation Analysis]
18 Silva HA, Paiva EG, Lisboa HM, Duarte E, Cavalcanti-Mata M, Gusmão T, de Gusmão R. Role of chitosan and transglutaminase on the elaboration of gluten-free bread. J Food Sci Technol 2020;57:1877-86. [PMID: 32327798 DOI: 10.1007/s13197-019-04223-5] [Cited by in Crossref: 3] [Cited by in F6Publishing: 1] [Article Influence: 1.5] [Reference Citation Analysis]