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For: Coțovanu I, Mironeasa S. Buckwheat Seeds: Impact of Milling Fractions and Addition Level on Wheat Bread Dough Rheology. Applied Sciences 2021;11:1731. [DOI: 10.3390/app11041731] [Cited by in Crossref: 12] [Cited by in F6Publishing: 12] [Article Influence: 12.0] [Reference Citation Analysis]
Number Citing Articles
1 Coţovanu I, Mironeasa S. An Evaluation of the Dough Rheology and Bread Quality of Replacement Wheat Flour with Different Quinoa Particle Sizes. Agronomy 2022;12:2271. [DOI: 10.3390/agronomy12102271] [Reference Citation Analysis]
2 Ronie ME, Abdul Aziz AH, Mohd Noor NQI, Yahya F, Mamat H. Characterisation of Bario Rice Flour Varieties: Nutritional Compositions and Physicochemical Properties. Applied Sciences 2022;12:9064. [DOI: 10.3390/app12189064] [Reference Citation Analysis]
3 Mironeasa S. Current Approaches in Using Plant Ingredients to Diversify Range of Bakery and Pasta Products. Applied Sciences 2022;12:2794. [DOI: 10.3390/app12062794] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
4 Coţovanu I, Mironeasa C, Mironeasa S. Insights into the Potential of Buckwheat Flour Fractions in Wheat Bread Dough. Applied Sciences 2022;12:2302. [DOI: 10.3390/app12052302] [Cited by in Crossref: 2] [Cited by in F6Publishing: 2] [Article Influence: 2.0] [Reference Citation Analysis]
5 Coţovanu I, Mironeasa S. Features of Bread Made from Different Amaranth Flour Fractions Partially Substituting Wheat Flour. Applied Sciences 2022;12:897. [DOI: 10.3390/app12020897] [Cited by in Crossref: 4] [Cited by in F6Publishing: 3] [Article Influence: 4.0] [Reference Citation Analysis]
6 Coţovanu I, Mironeasa S. Influence of Buckwheat Seed Fractions on Dough and Baking Performance of Wheat Bread. Agronomy 2022;12:137. [DOI: 10.3390/agronomy12010137] [Cited by in Crossref: 4] [Cited by in F6Publishing: 4] [Article Influence: 4.0] [Reference Citation Analysis]
7 Vartolomei N, Turtoi M. The Influence of the Addition of Rosehip Powder to Wheat Flour on the Dough Farinographic Properties and Bread Physico-Chemical Characteristics. Applied Sciences 2021;11:12035. [DOI: 10.3390/app112412035] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
8 Batariuc A, Ungureanu-iuga M, Mironeasa S. Effects of Dry Heat Treatment and Milling on Sorghum Chemical Composition, Functional and Molecular Characteristics. Applied Sciences 2021;11:11881. [DOI: 10.3390/app112411881] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
9 Hosseini Shekarabi SP, Shahbazi M. Partial Substitution of Wheat Flour with Fish Protein Powder Influences Physicochemical, Rheological, and Sensory Properties of the Flour, Dough, and Bread. Journal of Aquatic Food Product Technology 2022;31:2-18. [DOI: 10.1080/10498850.2021.2008078] [Reference Citation Analysis]