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For: Nirmal NP, Santivarangkna C, Benjakul S, Maqsood S. Fish protein hydrolysates as a health-promoting ingredient-recent update. Nutr Rev 2021:nuab065. [PMID: 34498087 DOI: 10.1093/nutrit/nuab065] [Cited by in Crossref: 2] [Cited by in F6Publishing: 3] [Article Influence: 1.0] [Reference Citation Analysis]
Number Citing Articles
1 Pérez A, Ruz M, García P, Jiménez P, Valencia P, Ramírez C, Pinto M, Nuñez SM, Park JW, Almonacid S. Nutritional Properties of Fish Bones: Potential Applications in the Food Industry. Food Reviews International 2023. [DOI: 10.1080/87559129.2022.2153136] [Reference Citation Analysis]
2 Honrado A, Rubio S, Beltrán JA, Calanche J. Fish By-Product Valorization as Source of Bioactive Compounds for Food Enrichment: Characterization, Suitability and Shelf Life. Foods 2022;11. [PMID: 36429248 DOI: 10.3390/foods11223656] [Reference Citation Analysis]
3 Nirmal NP, Maqsood S. Editorial: Seafood waste utilization: Isolation, characterization, functional and bio-active properties, and their application in food and nutrition. Front Nutr 2022;9:948624. [DOI: 10.3389/fnut.2022.948624] [Reference Citation Analysis]
4 Luo Q, Zha G, Lin L, Huang Y, Zou X. Comparison of physicochemical properties of different tissues from China climbing perch Anabas testudineus and crucian carp Carassius auratus. Food Sci Nutr 2022;10:936-44. [PMID: 35282014 DOI: 10.1002/fsn3.2727] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
5 Nirmal NP, Santivarangkna C, Rajput MS, Benjakul S, Maqsood S. Valorization of fish byproducts: Sources to end-product applications of bioactive protein hydrolysate. Compr Rev Food Sci Food Saf 2022. [PMID: 35150206 DOI: 10.1111/1541-4337.12917] [Cited by in Crossref: 4] [Cited by in F6Publishing: 4] [Article Influence: 4.0] [Reference Citation Analysis]
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