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For: Ruiz‐armenta XA, Zazueta‐morales JDJ, Delgado‐nieblas CI, Carrillo‐lópez A, Aguilar‐palazuelos E, Camacho‐hernández IL. Effect of the extrusion process and expansion by microwave heating on physicochemical, phytochemical, and antioxidant properties during the production of indirectly expanded snack foods. J Food Process Preserv 2019;43. [DOI: 10.1111/jfpp.14261] [Cited by in Crossref: 10] [Cited by in F6Publishing: 10] [Article Influence: 2.5] [Reference Citation Analysis]
Number Citing Articles
1 Perraulta Lavanya J, Gowthamraj G, Sangeetha N. Effect of heat moisture treatment on the physicochemical, functional, and antioxidant characteristics of white sorghum ( Sorghum bicolor (L.) grains and flour. J Food Process Preserv 2021;45. [DOI: 10.1111/jfpp.16017] [Reference Citation Analysis]
2 Neder-suárez D, Quintero-ramos A, Meléndez-pizarro CO, de Jesús Zazueta-morales J, Paraguay-delgado F, Ruiz-gutiérrez MG. Evaluation of the physicochemical properties of third-generation snacks made from blue corn, black beans, and sweet chard produced by extrusion. LWT 2021;146:111414. [DOI: 10.1016/j.lwt.2021.111414] [Cited by in Crossref: 5] [Cited by in F6Publishing: 2] [Article Influence: 2.5] [Reference Citation Analysis]
3 Lisiecka K, Wójtowicz A, Sujak A. Effect of Composition and Processing Conditions on Selected Properties of Potato-Based Pellets and Microwave-Expanded Snacks Supplemented with Fresh Beetroot Pulp. Pol J Food Nutr Sci . [DOI: 10.31883/pjfns/138321] [Cited by in Crossref: 2] [Cited by in F6Publishing: 2] [Article Influence: 1.0] [Reference Citation Analysis]
4 Lisiecka K, Wójtowicz A, Mitrus M, Oniszczuk T, Combrzyński M. New type of potato-based snack-pellets supplemented with fresh vegetables from the Allium genus and its selected properties. LWT 2021;145:111233. [DOI: 10.1016/j.lwt.2021.111233] [Cited by in Crossref: 5] [Cited by in F6Publishing: 5] [Article Influence: 2.5] [Reference Citation Analysis]
5 Lisiecka K, Wójtowicz A. Effect of fresh beetroot application and processing conditions on some quality features of new type of potato-based snacks. LWT 2021;141:110919. [DOI: 10.1016/j.lwt.2021.110919] [Cited by in Crossref: 6] [Cited by in F6Publishing: 6] [Article Influence: 3.0] [Reference Citation Analysis]
6 Ferreira SM, Capriles VD, Conti-silva AC. Breakfast cereals with inulin obtained through thermoplastic extrusion: Chemical characteristics and physical and technological properties. LWT 2021;137:110390. [DOI: 10.1016/j.lwt.2020.110390] [Cited by in Crossref: 4] [Cited by in F6Publishing: 5] [Article Influence: 2.0] [Reference Citation Analysis]
7 Bresciani A, Giordano D, Vanara F, Blandino M, Marti A. The effect of the amylose content and milling fractions on the physico-chemical features of co-extruded snacks from corn. Food Chem 2021;343:128503. [PMID: 33243562 DOI: 10.1016/j.foodchem.2020.128503] [Cited by in Crossref: 11] [Cited by in F6Publishing: 11] [Article Influence: 3.7] [Reference Citation Analysis]
8 Kita A, Nowak J, Michalska-ciechanowska A. The Effect of the Addition of Fruit Powders on the Quality of Snacks with Jerusalem Artichoke during Storage. Applied Sciences 2020;10:5603. [DOI: 10.3390/app10165603] [Cited by in Crossref: 4] [Cited by in F6Publishing: 4] [Article Influence: 1.3] [Reference Citation Analysis]