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Cited by in F6Publishing
For: Liu S, Yu J, Zou J, Yang Y, Cui L, Chang X. Effects of different drying and milling methods on the physicochemical properties and phenolic content of hawthorn fruit powders. J Food Process Preserv 2020;44. [DOI: 10.1111/jfpp.14460] [Cited by in Crossref: 3] [Cited by in F6Publishing: 3] [Article Influence: 1.5] [Reference Citation Analysis]
Number Citing Articles
1 Kobo GK, Kaseke T, Fawole OA. Micro-Encapsulation of Phytochemicals in Passion Fruit Peel Waste Generated on an Organic Farm: Effect of Carriers on the Quality of Encapsulated Powders and Potential for Value-Addition. Antioxidants 2022;11:1579. [DOI: 10.3390/antiox11081579] [Reference Citation Analysis]
2 Mai THA, Tran TTT, Le VVM. Use of pitaya peel powder for partial replacement of wheat flour in cookie making: Effects of particle size of pitaya peel powder on the product quality. Food Processing Preservation 2022;46. [DOI: 10.1111/jfpp.16214] [Reference Citation Analysis]
3 Manju KM, Rekha, Priyanka, Kumar N. Effect of fluidized‐bed and freeze‐drying techniques on physicochemical, nutritional, thermal, and structural properties of Moringa oleifera flowers, leaves, and seeds. J Food Process Preserv 2021;45. [DOI: 10.1111/jfpp.15719] [Cited by in Crossref: 2] [Cited by in F6Publishing: 2] [Article Influence: 2.0] [Reference Citation Analysis]