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For: Rachman A, Brennan MA, Morton J, Brennan CS. Gluten‐free pasta production from banana and cassava flours with egg white protein and soy protein addition. Int J Food Sci Technol 2020;55:3053-60. [DOI: 10.1111/ijfs.14608] [Cited by in Crossref: 15] [Cited by in F6Publishing: 16] [Article Influence: 7.5] [Reference Citation Analysis]
Number Citing Articles
1 Rachman A, Brennan MA, Morton J, Torrico D, Brennan CS. In-vitro digestibility, protein digestibility corrected amino acid, and sensory properties of banana-cassava gluten-free pasta with soy protein isolate and egg white protein addition. Food Science and Human Wellness 2023;12:520-527. [DOI: 10.1016/j.fshw.2022.07.054] [Reference Citation Analysis]
2 Punia Bangar S, Sharma N, Singh A, Phimolsiripol Y, Brennan CS. Glycaemic response of pseudocereal‐based gluten‐free food products: a review. Int J of Food Sci Tech. [DOI: 10.1111/ijfs.15890] [Cited by in F6Publishing: 1] [Reference Citation Analysis]
3 Odabas E, Cakmak H. Partial replacement of starch‐based flours with quinoa or yellow lentil flour in the production of gluten‐free noodles. Food Processing Preservation. [DOI: 10.1111/jfpp.16776] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
4 Jideani AIO, Onipe OO, Ramashia SE. Classification of African Native Plant Foods Based on Their Processing Levels. Front Nutr 2022;9:825690. [DOI: 10.3389/fnut.2022.825690] [Reference Citation Analysis]
5 Özbek ZA, Ergönül PG. Chapter 3. Utilisation of oilseed meals in food industry. Waste to Food 2022. [DOI: 10.3920/978-90-8686-929-9_3] [Reference Citation Analysis]
6 Wang S, Wu W. Effect of defatted soy and peanut flour obtained by new aqueous method on quality of gluten‐free cookies. Food Processing Preservation. [DOI: 10.1111/jfpp.16390] [Reference Citation Analysis]
7 Pandey S. Nutritional Aspects and Health Implications of Gluten-Free Products. Challenges and Potential Solutions in Gluten Free Product Development 2022. [DOI: 10.1007/978-3-030-88697-4_2] [Reference Citation Analysis]
8 Elam E, Feng J, Lv Y, Ni Z, Sun P, Thakur K, Zhang J, Ma Y, Wei Z. Recent advances on bioactive food derived anti-diabetic hydrolysates and peptides from natural resources. Journal of Functional Foods 2021;86:104674. [DOI: 10.1016/j.jff.2021.104674] [Cited by in Crossref: 8] [Cited by in F6Publishing: 4] [Article Influence: 8.0] [Reference Citation Analysis]
9 Ramírez-rodrigues MM, Estrada-beristain C, Metri-ojeda J, Pérez-alva A, Baigts-allende DK. Spirulina platensis Protein as Sustainable Ingredient for Nutritional Food Products Development. Sustainability 2021;13:6849. [DOI: 10.3390/su13126849] [Cited by in Crossref: 9] [Cited by in F6Publishing: 10] [Article Influence: 9.0] [Reference Citation Analysis]
10 Bianchi F, Tolve R, Rainero G, Bordiga M, Brennan CS, Simonato B. Technological, nutritional and sensory properties of pasta fortified with agro‐industrial by‐products: a review. Int J Food Sci Technol 2021;56:4356-66. [DOI: 10.1111/ijfs.15168] [Cited by in Crossref: 14] [Cited by in F6Publishing: 14] [Article Influence: 14.0] [Reference Citation Analysis]
11 Oliveira Filho JG, Santos DC, Silva MS, Prado Carvalho T, Lemes AC, Egea MB. Physicochemical, technological, and sensory characteristics of fresh multigrain pasta: A multicomponent mixture experiments approach. J Food Process Preserv 2021;45. [DOI: 10.1111/jfpp.15393] [Reference Citation Analysis]
12 Wang J, Brennan MA, Serventi L, Brennan CS. Impact of functional vegetable ingredients on the technical and nutritional quality of pasta. Crit Rev Food Sci Nutr 2021;:1-12. [PMID: 33780308 DOI: 10.1080/10408398.2021.1895712] [Cited by in Crossref: 2] [Cited by in F6Publishing: 1] [Article Influence: 2.0] [Reference Citation Analysis]