BPG is committed to discovery and dissemination of knowledge
Cited by in F6Publishing
For: Aguilar‐raymundo VG, Sánchez‐páez R, Gutiérrez‐salomón AL, Barajas‐ramírez JA. Spent coffee grounds cookies: Sensory and texture characteristics, proximate composition, antioxidant activity, and total phenolic content. J Food Process Preserv 2019;43. [DOI: 10.1111/jfpp.14223] [Cited by in Crossref: 9] [Cited by in F6Publishing: 9] [Article Influence: 3.0] [Reference Citation Analysis]
Number Citing Articles
1 Oliveira Batista J, Car Cordeiro C, Klososki SJ, Mongruel Eleutério Dos Santos C, Leão GMC, Pimentel TC, Rosset M. Spent Coffee Grounds Improve the Nutritional Value and Technological Properties of Gluten-free Cookies. Journal of Culinary Science & Technology. [DOI: 10.1080/15428052.2022.2026266] [Reference Citation Analysis]
2 Chemat A, Ravi HK, Hostequin AC, Burney H, Tomao V, Fabiano-tixier A. Valorization of spent coffee grounds by 2-methyloxolane as bio-based solvent extraction. Viable pathway towards bioeconomy for lipids and biomaterials. OCL 2022;29:7. [DOI: 10.1051/ocl/2021052] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
3 Srianta I, Kusdiyantini E, Zubaidah E, Ristiarini S, Nugerahani I, Alvin A, Iswanto N, Zhang B. Utilization of agro-industrial by-products in Monascus fermentation: a review. Bioresour Bioprocess 2021;8. [DOI: 10.1186/s40643-021-00473-4] [Cited by in Crossref: 3] [Cited by in F6Publishing: 3] [Article Influence: 3.0] [Reference Citation Analysis]
4 Sharma A, Ray A, Singhal RS. A biorefinery approach towards valorization of spent coffee ground: Extraction of the oil by supercritical carbon dioxide and utilizing the defatted spent in formulating functional cookies. Future Foods 2021;4:100090. [DOI: 10.1016/j.fufo.2021.100090] [Cited by in Crossref: 4] [Cited by in F6Publishing: 5] [Article Influence: 4.0] [Reference Citation Analysis]
5 Trà TTT, Phúc LN, Yến VTN, Sang LT, Thu NTA, Nguyệt TNM, Mẫn LVV. Use of wheat flour and spent coffee grounds in the production of cookies with high fiber and antioxidant content: Effects of spent coffee grounds ratio on the product quality. IOP Conf Ser : Earth Environ Sci 2021;947:012044. [DOI: 10.1088/1755-1315/947/1/012044] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
6 Gemechu FG. Embracing nutritional qualities, biological activities and technological properties of coffee byproducts in functional food formulation. Trends in Food Science & Technology 2020;104:235-61. [DOI: 10.1016/j.tifs.2020.08.005] [Cited by in Crossref: 24] [Cited by in F6Publishing: 26] [Article Influence: 12.0] [Reference Citation Analysis]