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For: Portela JB, Guimarães JT, Lino DL, Brito Sass CA, Pagani MM, Pimentel TC, Freitas MQ, Cruz AG, Esmerino EA. Statistical approaches to determine emotional drivers and improve the acceptability of prebiotic whey soursop beverage processed by ultrasound. Journal of Sensory Studies. [DOI: 10.1111/joss.12733] [Cited by in Crossref: 3] [Cited by in F6Publishing: 4] [Article Influence: 3.0] [Reference Citation Analysis]
Number Citing Articles
1 Scudino H, Tavares-filho ER, Guimarães JT, Mársico ET, Silva MC, Freitas MQ, Colombo Pimentel T, Esmerino EA, Cruz AG. Consumers' attitudes of high-intensity ultrasound in Minas Frescal cheese processing: an innovative approach with text highlighting technique. Food Research International 2023. [DOI: 10.1016/j.foodres.2023.112702] [Reference Citation Analysis]
2 Rocha RS, Mahieu B, Tavares Filho ER, Zacarchenco PB, Freitas MQ, Mársico ET, Pimentel TC, Esmerino EA, Cruz AG. Free comment as a valuable approach to characterize and identify the drivers of liking of high-protein flavored milk drink submitted to ohmic heating. Food Res Int 2023;165:112517. [PMID: 36869518 DOI: 10.1016/j.foodres.2023.112517] [Reference Citation Analysis]
3 Andaleeb R, Chen Y, Liu Z, Zhang Y, Hussain M, Lu Y, Liu Y. Cross‐cultural sensory and emotions evaluation of chicken‐spice blend by Chinese and Pakistani consumers. Journal of Sensory Studies 2023. [DOI: 10.1111/joss.12815] [Reference Citation Analysis]
4 Soltani Firouz M, Sardari H, Soofiabadi M, Hosseinpour S. Ultrasound assisted processing of milk: Advances and challenges. J Food Process Engineering 2022. [DOI: 10.1111/jfpe.14173] [Reference Citation Analysis]
5 Pourjavid H, Ataei M, Pourahmad R, Anvar AA, Behmadi H. Improvement of the quality parameters of a novel synbiotic yogurt sauce using microencapsulated Lactobacillus paracasei and natural prebiotics. Food Sci Technol 2022;42:e40322. [DOI: 10.1590/fst.40322] [Reference Citation Analysis]
6 Tokatli Demirok N. Sonication processing of mallow vinegar: effects on the bioactive compounds, amino acids, organic acid, sugar, mineral and microstructure. Food Sci Technol 2022;42:e67122. [DOI: 10.1590/fst.67122] [Reference Citation Analysis]
7 Menezes MUFO, Bevilaqua GC, Ximenes GNDC, Andrade SAC, Kasnowski MC, Barbosa NMDSC. Viability of Lactobacillus acidophilus in whole goat milk yogurt during fermentation and storage stages: a predictive modeling study. Food Sci Technol 2022;42:e50922. [DOI: 10.1590/fst.50922] [Reference Citation Analysis]