BPG is committed to discovery and dissemination of knowledge
Cited by in F6Publishing
For: Iriondo-DeHond A, Iriondo-DeHond M, Del Castillo MD. Applications of Compounds from Coffee Processing By-Products. Biomolecules 2020;10:E1219. [PMID: 32825719 DOI: 10.3390/biom10091219] [Cited by in Crossref: 23] [Cited by in F6Publishing: 23] [Article Influence: 11.5] [Reference Citation Analysis]
Number Citing Articles
1 Iriondo‐dehond A, del Pilar Salazar M, Domènech LG, Montoya JEZ, del Castillo MD. Coffee Proteins. Molecular Mechanisms of Functional Food 2022. [DOI: 10.1002/9781119804055.ch11] [Reference Citation Analysis]
2 Nolasco A, Squillante J, Velotto S, D'auria G, Ferranti P, Mamone G, Errico ME, Avolio R, Castaldo R, Cirillo T, Esposito F. Valorization of coffee industry wastes: Comprehensive physicochemical characterization of coffee silverskin and multipurpose recycling applications. Journal of Cleaner Production 2022;370:133520. [DOI: 10.1016/j.jclepro.2022.133520] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
3 Mirzoyan S, Aghekyan H, Vanyan L, Vassilian A, Trchounian K. Coffee silverskin as a substrate for biobased production of biomass and hydrogen by Escherichia coli. Intl J of Energy Research. [DOI: 10.1002/er.8612] [Reference Citation Analysis]
4 Ribeiro M, Alvarenga L, Cardozo LFMF, Kemp JA, Lima LS, Almeida JS, Leal VO, Stenvinkel P, Shiels PG, Mafra D. The magical smell and taste: Can coffee be good to patients with cardiometabolic disease? Crit Rev Food Sci Nutr 2022;:1-22. [PMID: 35930394 DOI: 10.1080/10408398.2022.2106938] [Reference Citation Analysis]
5 Jiamjariyatam R, Samosorn S, Dolsophon K, Tantayotai P, Lorliam W, Krajangsang S. Development of Cascara Tea from Coffee Cherry Pulp. Journal of Culinary Science & Technology. [DOI: 10.1080/15428052.2022.2106336] [Reference Citation Analysis]
6 Coral-velasco DA, Correa LF, Sánchez ÓJ, Gómez JA. Process design and techno-economic assessment of cellulolytic enzymes production from coffee husk through process simulation. Biomass Conv Bioref . [DOI: 10.1007/s13399-022-03130-8] [Reference Citation Analysis]
7 Ginting AR, Kit T, Mingvanish W, Thanasupsin SP. Valorization of Coffee Silverskin through Subcritical Water Extraction: An Optimization Based on T-CQA Using Response Surface Methodology. Sustainability 2022;14:8435. [DOI: 10.3390/su14148435] [Reference Citation Analysis]
8 Gaur P, Tiwari N, Shanker K. Utilization of Agro-Waste of Piper longum for a Potential Pancreatic Lipase Inhibitor. ACS Agric Sci Technol 2022;2:580-591. [DOI: 10.1021/acsagscitech.2c00021] [Reference Citation Analysis]
9 Zhang J, Sun X, Liu P, Zhang T, Jelderks JA, Corke H. Preliminary Characterization of Phytochemicals and Polysaccharides in Diverse Coffee Cascara Samples: Identification, Quantification and Discovery of Novel Compounds. Foods 2022;11:1710. [PMID: 35741907 DOI: 10.3390/foods11121710] [Reference Citation Analysis]
10 Peixoto JAB, Andrade N, Machado S, Costa ASG, Puga H, Oliveira MBPP, Martel F, Alves RC. Valorizing Coffee Silverskin Based on Its Phytochemicals and Antidiabetic Potential: From Lab to a Pilot Scale. Foods 2022;11:1671. [PMID: 35741869 DOI: 10.3390/foods11121671] [Cited by in Crossref: 2] [Cited by in F6Publishing: 1] [Article Influence: 2.0] [Reference Citation Analysis]
11 Bijla L, Aissa R, Laknifli A, Bouyahya A, Harhar H, Gharby S. Spent coffee grounds: A sustainable approach toward novel perspectives of valorization. J Food Biochem 2022;:e14190. [PMID: 35553079 DOI: 10.1111/jfbc.14190] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
12 Silva NC, Fonseca YA, Camargos AB, Lima AL, Ribeiro MC, Gurgel LV, Lobo Baêta BE. Pretreatment and enzymatic hydrolysis of coffee husk for the production of potentially fermentable sugars. J of Chemical Tech & Biotech 2022;97:676-688. [DOI: 10.1002/jctb.6950] [Reference Citation Analysis]
13 Renaudie M, Dumas C, Vuilleumier S, Ernst B. New way of valorization of raw coffee silverskin: Biohydrogen and acetate production by dark fermentation without exogenous inoculum. Bioresource Technology Reports 2022;17:100918. [DOI: 10.1016/j.biteb.2021.100918] [Cited by in Crossref: 3] [Cited by in F6Publishing: 3] [Article Influence: 3.0] [Reference Citation Analysis]
14 Calciolari AR, Pires NJ, Trugilho PF, Guimarães Junior M. Remoção do corante azul de metileno de solução aquosa usando biomassa de pele prata de café (coffee silverskin) como bioadsorvente de baixo custo. Matéria (Rio J ) 2022;27. [DOI: 10.1590/1517-7076-rmat-2022-0141] [Reference Citation Analysis]
15 Durán-Aranguren DD, Robledo S, Gomez-Restrepo E, Arboleda Valencia JW, Tarazona NA. Scientometric Overview of Coffee By-Products and Their Applications. Molecules 2021;26:7605. [PMID: 34946683 DOI: 10.3390/molecules26247605] [Cited by in Crossref: 1] [Cited by in F6Publishing: 3] [Article Influence: 1.0] [Reference Citation Analysis]
16 Iriondo-DeHond A, Rodríguez Casas A, Del Castillo MD. Interest of Coffee Melanoidins as Sustainable Healthier Food Ingredients. Front Nutr 2021;8:730343. [PMID: 34712686 DOI: 10.3389/fnut.2021.730343] [Cited by in Crossref: 3] [Cited by in F6Publishing: 3] [Article Influence: 3.0] [Reference Citation Analysis]
17 Bhandarkar NS, Mouatt P, Majzoub ME, Thomas T, Brown L, Panchal SK. Coffee Pulp, a By-Product of Coffee Production, Modulates Gut Microbiota and Improves Metabolic Syndrome in High-Carbohydrate, High-Fat Diet-Fed Rats. Pathogens 2021;10:1369. [PMID: 34832525 DOI: 10.3390/pathogens10111369] [Cited by in Crossref: 3] [Cited by in F6Publishing: 3] [Article Influence: 3.0] [Reference Citation Analysis]
18 Barrea L, Pugliese G, Frias-Toral E, El Ghoch M, Castellucci B, Chapela SP, Carignano MLA, Laudisio D, Savastano S, Colao A, Muscogiuri G. Coffee consumption, health benefits and side effects: a narrative review and update for dietitians and nutritionists. Crit Rev Food Sci Nutr 2021;:1-24. [PMID: 34455881 DOI: 10.1080/10408398.2021.1963207] [Cited by in Crossref: 4] [Cited by in F6Publishing: 1] [Article Influence: 4.0] [Reference Citation Analysis]
19 Oliveira G, Passos CP, Ferreira P, Coimbra MA, Gonçalves I. Coffee By-Products and Their Suitability for Developing Active Food Packaging Materials. Foods 2021;10:683. [PMID: 33806924 DOI: 10.3390/foods10030683] [Cited by in Crossref: 10] [Cited by in F6Publishing: 11] [Article Influence: 10.0] [Reference Citation Analysis]
20 Littardi P, Rinaldi M, Grimaldi M, Cavazza A, Chiavaro E. Effect of Addition of Green Coffee Parchment on Structural, Qualitative and Chemical Properties of Gluten-Free Bread. Foods 2020;10:E5. [PMID: 33375002 DOI: 10.3390/foods10010005] [Cited by in Crossref: 6] [Cited by in F6Publishing: 6] [Article Influence: 3.0] [Reference Citation Analysis]
21 Duong B, Marraccini P, Maeght J, Vaast P, Lebrun M, Duponnois R. Coffee Microbiota and Its Potential Use in Sustainable Crop Management. A Review. Front Sustain Food Syst 2020;4:607935. [DOI: 10.3389/fsufs.2020.607935] [Cited by in Crossref: 9] [Cited by in F6Publishing: 10] [Article Influence: 4.5] [Reference Citation Analysis]
22 Ancín-azpilicueta C, Esparza I, Jiménez-moreno N. Biomolecules from Plant Residues. Biomolecules 2020;10:1496. [DOI: 10.3390/biom10111496] [Reference Citation Analysis]