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For: Tovar-pérez EG, Lugo-radillo A, Aguilera-aguirre S. Amaranth grain as a potential source of biologically active peptides: a review of their identification, production, bioactivity, and characterization. Food Reviews International 2018;35:221-45. [DOI: 10.1080/87559129.2018.1514625] [Cited by in Crossref: 21] [Cited by in F6Publishing: 12] [Article Influence: 4.2] [Reference Citation Analysis]
Number Citing Articles
1 Blair MW, Thapa R, Wu X, Edwards M, Yahaya D, Hickok D, Mackasmiel L, Cortés AJ. Use of genomics and phenomics in grain amaranths for diversity assessment and breeding in the Americas. Neglected and Underutilized Crops 2023. [DOI: 10.1016/b978-0-323-90537-4.00010-7] [Reference Citation Analysis]
2 Zhu F. Amaranth proteins and peptides: Biological properties and food uses. Food Research International 2022. [DOI: 10.1016/j.foodres.2022.112405] [Reference Citation Analysis]
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6 Carmona‐garcia R, Agama‐acevedo E, Pacheco‐vargas G, Bello‐perez LA, Tovar J, Alvarez‐ramirez J. Pregelatinised amaranth flour as an ingredient for low‐fat gluten‐free cakes. Int J of Food Sci Tech. [DOI: 10.1111/ijfs.15589] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
7 Usman M, Patil PJ, Mehmood A, Rehman A, Shah H, Haider J, Xu K, Zhang C, Li X. Comparative evaluation of pseudocereals peptides: A review of their nutritional contribution. Trends in Food Science & Technology 2022. [DOI: 10.1016/j.tifs.2022.02.009] [Cited by in F6Publishing: 1] [Reference Citation Analysis]
8 Añón MC, Quiroga A, Scilingo A, Tironi V. Plant Bioactive Peptides (Oilseed, Legume, Cereal, Fruit, and Vegetable). Handbook of Food Bioactive Ingredients 2022. [DOI: 10.1007/978-3-030-81404-5_18-1] [Reference Citation Analysis]
9 Aderinola TA, Duodu KG. Production, health-promoting properties and characterization of bioactive peptides from cereal and legume grains. Biofactors 2022;48:972-92. [PMID: 36161374 DOI: 10.1002/biof.1889] [Cited by in F6Publishing: 1] [Reference Citation Analysis]
10 Kamal H, Mudgil P, Bhaskar B, Fisayo AF, Gan C, Maqsood S. Amaranth proteins as potential source of bioactive peptides with enhanced inhibition of enzymatic markers linked with hypertension and diabetes. Journal of Cereal Science 2021;101:103308. [DOI: 10.1016/j.jcs.2021.103308] [Cited by in Crossref: 9] [Cited by in F6Publishing: 9] [Article Influence: 4.5] [Reference Citation Analysis]
11 Shevkani K, Chourasia S. Dietary Proteins: Functions, Health Benefits and Healthy Aging. Healthy Ageing and Longevity 2021. [DOI: 10.1007/978-3-030-83017-5_1] [Cited by in Crossref: 2] [Article Influence: 1.0] [Reference Citation Analysis]
12 Valenzuela Zamudio F, Segura Campos MR. Amaranth, quinoa and chia bioactive peptides: a comprehensive review on three ancient grains and their potential role in management and prevention of Type 2 diabetes. Crit Rev Food Sci Nutr 2020;:1-15. [PMID: 33305588 DOI: 10.1080/10408398.2020.1857683] [Cited by in Crossref: 9] [Cited by in F6Publishing: 7] [Article Influence: 3.0] [Reference Citation Analysis]
13 García Fillería SF, Rodríguez M, Tironi VA. Antioxidant effect of amaranth flour or protein isolate incorporated in high-fat diets fed to Wistar rats. Influence of dose and administration duration. J Food Biochem 2021;45:e13552. [PMID: 33145815 DOI: 10.1111/jfbc.13552] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 0.3] [Reference Citation Analysis]
14 Chai KF, Voo AYH, Chen WN. Bioactive peptides from food fermentation: A comprehensive review of their sources, bioactivities, applications, and future development. Compr Rev Food Sci Food Saf 2020;19:3825-85. [PMID: 33337042 DOI: 10.1111/1541-4337.12651] [Cited by in Crossref: 49] [Cited by in F6Publishing: 55] [Article Influence: 16.3] [Reference Citation Analysis]
15 Domínguez-pérez LA, Beltrán-barrientos LM, González-córdova AF, Hernández-mendoza A, Vallejo-cordoba B. Artisanal cocoa bean fermentation: From cocoa bean proteins to bioactive peptides with potential health benefits. Journal of Functional Foods 2020;73:104134. [DOI: 10.1016/j.jff.2020.104134] [Cited by in Crossref: 10] [Cited by in F6Publishing: 6] [Article Influence: 3.3] [Reference Citation Analysis]
16 Derkanosova N, Stakhurlova A, Pshenichnaya I, Ponomareva I, Peregonchaya O, Sokolova S. Amaranth as a bread enriching ingredient. Foods and Raw Materials 2020;8:223-31. [DOI: 10.21603/2308-4057-2020-2-223-231] [Cited by in Crossref: 7] [Cited by in F6Publishing: 7] [Article Influence: 2.3] [Reference Citation Analysis]
17 Lozano-grande MA, Martínez-ayala AL, Shafreen RB, Szterk A, Jastrzębski Z, Leontowicz H, Drzewiecki J, Pasko P, Ezra A, Gorinstein S. Antioxidant, quenching, electrophoretic, antifungal and structural properties of proteins and their abilities to control the quality of Amaranthus industrial products. Food Control 2020;115:107276. [DOI: 10.1016/j.foodcont.2020.107276] [Reference Citation Analysis]
18 Dullius A, Fassina P, Giroldi M, Goettert MI, Volken de Souza CF. A biotechnological approach for the production of branched chain amino acid containing bioactive peptides to improve human health: A review. Food Res Int 2020;131:109002. [PMID: 32247480 DOI: 10.1016/j.foodres.2020.109002] [Cited by in Crossref: 13] [Cited by in F6Publishing: 15] [Article Influence: 4.3] [Reference Citation Analysis]
19 Derkanosova NM, Stakhurlova AA, Pshenichnaya IA, Ponomareva IN, Vasilenko OA, Shurshikova GV. Application of the amaranth extrudate in the technology of bread from grade wheat flour. IOP Conf Ser : Earth Environ Sci 2020;422:012010. [DOI: 10.1088/1755-1315/422/1/012010] [Reference Citation Analysis]
20 Sisti MS, Scilingo A, Añón MC. Effect of the Incorporation of Amaranth (Amaranthus Mantegazzianus) into Fat- and Cholesterol-Rich Diets for Wistar Rats. J Food Sci 2019;84:3075-82. [PMID: 31599971 DOI: 10.1111/1750-3841.14810] [Cited by in Crossref: 6] [Cited by in F6Publishing: 6] [Article Influence: 1.5] [Reference Citation Analysis]
21 García-parra MA, De la Cruz-cruz HA, Plazas-leguizamón NZ. Ciclo de vida y curvas en s aplicadas al cultivo de amaranto (Amaranthus spp.). TecnoL 2019;22:61-76. [DOI: 10.22430/22565337.1287] [Reference Citation Analysis]