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For: Martuscelli M, Esposito L, Di Mattia CD, Ricci A, Mastrocola D. Characterization of Coffee Silver Skin as Potential Food-Safe Ingredient. Foods 2021;10:1367. [PMID: 34199228 DOI: 10.3390/foods10061367] [Cited by in Crossref: 10] [Cited by in F6Publishing: 10] [Article Influence: 10.0] [Reference Citation Analysis]
Number Citing Articles
1 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]
2 Thangavelu KP, Tiwari BK, Kerry JP, Álvarez C. Effect of high-pressure processing in improving the quality of phosphate-reduced Irish breakfast sausages formulated with ultrasound-treated phosphate alternatives. Meat Sci 2022;194:108981. [PMID: 36156346 DOI: 10.1016/j.meatsci.2022.108981] [Reference Citation Analysis]
3 Nolasco A, Squillante J, Esposito F, Velotto S, Romano R, Aponte M, Giarra A, Toscanesi M, Montella E, Cirillo T. Coffee Silverskin: Chemical and Biological Risk Assessment and Health Profile for Its Potential Use in Functional Foods. Foods 2022;11:2834. [DOI: 10.3390/foods11182834] [Cited by in Crossref: 1] [Article Influence: 1.0] [Reference Citation Analysis]
4 Ninčević Grassino A, Šušić I, Fiket Ž. Evaluation of coffee and coffee waste fractions as mineral sources based on their multi-element composition. International Journal of Environmental Analytical Chemistry. [DOI: 10.1080/03067319.2022.2076220] [Reference Citation Analysis]
5 Flores-chávez B, Garza-lópez PM, Angel-cuapio A, Hernández-león S, Espinosa-zaragoza S, Villafaña-rivera FJ, Arce-cervantes O, Espitia-lópez J. Analysis verbal sensory methods in the evaluation of organic coffee with different roasting intensities. International Journal of Food Properties 2022;25:708-16. [DOI: 10.1080/10942912.2022.2057532] [Reference Citation Analysis]
6 Lachenmeier DW, Schwarz S, Rieke-Zapp J, Cantergiani E, Rawel H, Martín-Cabrejas MA, Martuscelli M, Gottstein V, Angeloni S. Coffee By-Products as Sustainable Novel Foods: Report of the 2nd International Electronic Conference on Foods-"Future Foods and Food Technologies for a Sustainable World". Foods 2021;11:3. [PMID: 35010128 DOI: 10.3390/foods11010003] [Cited by in Crossref: 6] [Cited by in F6Publishing: 7] [Article Influence: 6.0] [Reference Citation Analysis]
7 Palanisamy Thangavelu K, Tiwari B, Kerry JP, McDonnell CK, Álvarez C. Phosphate replacing potential of apple pomace and coffee silver skin in Irish breakfast sausage using a mixture design approach. Meat Sci 2021;185:108722. [PMID: 34942570 DOI: 10.1016/j.meatsci.2021.108722] [Cited by in Crossref: 3] [Cited by in F6Publishing: 2] [Article Influence: 3.0] [Reference Citation Analysis]
8 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]
9 [DOI: 10.3390/foods2021-10969] [Cited by in Crossref: 1] [Cited by in F6Publishing: 4] [Article Influence: 1.0] [Reference Citation Analysis]
10 Martuscelli M, Esposito L, Mastrocola D. The Role of Coffee Silver Skin against Oxidative Phenomena in Newly Formulated Chicken Meat Burgers after Cooking. Foods 2021;10:1833. [PMID: 34441610 DOI: 10.3390/foods10081833] [Cited by in Crossref: 6] [Cited by in F6Publishing: 6] [Article Influence: 6.0] [Reference Citation Analysis]