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Cited by in F6Publishing
For: Puligundla P, Lim S. A Review of Extraction Techniques and Food Applications of Flaxseed Mucilage. Foods 2022;11:1677. [PMID: 35741874 DOI: 10.3390/foods11121677] [Cited by in Crossref: 3] [Cited by in F6Publishing: 4] [Article Influence: 3.0] [Reference Citation Analysis]
Number Citing Articles
1 Waszkowiak K, Mikołajczak B, Polanowska K, Wieruszewski M, Siejak P, Smułek W, Jarzębski M. Protein Fractions from Flaxseed: The Effect of Subsequent Extractions on Composition and Antioxidant Capacity. Antioxidants 2023;12:675. [DOI: 10.3390/antiox12030675] [Reference Citation Analysis]
2 Cakmak H, Ilyasoglu-buyukkestelli H, Sogut E, Ozyurt VH, Gumus-bonacina CE, Simsek S. A review on recent advances of plant mucilages and their applications in food industry: Extraction, functional properties and health benefits. Food Hydrocolloids for Health 2023. [DOI: 10.1016/j.fhfh.2023.100131] [Reference Citation Analysis]
3 Gai F, Janiak MA, Sulewska K, Peiretti PG, Karamać M. Phenolic Compound Profile and Antioxidant Capacity of Flax (Linum usitatissimum L.) Harvested at Different Growth Stages. Molecules 2023;28. [PMID: 36838795 DOI: 10.3390/molecules28041807] [Reference Citation Analysis]
4 Liu X, Liao W, Xia W. Recent advances in chitosan based bioactive materials for food preservation. Food Hydrocolloids 2023. [DOI: 10.1016/j.foodhyd.2023.108612] [Reference Citation Analysis]
5 Adamczyk G, Posadzka Z, Witczak T, Witczak M. Comparison of the Rheological Behavior of Fortified Rye-Wheat Dough with Buckwheat, Beetroot and Flax Fiber Powders and Their Effect on the Final Product. Foods 2023;12. [PMID: 36766090 DOI: 10.3390/foods12030559] [Reference Citation Analysis]
6 Safdar B, Pang Z, Liu X, Rashid MT, Jatoi MA. Structural characterization, physicochemical and rheological characteristics of flaxseed gum in comparison with gum Arabic and xanthan gum. Food Measure 2022. [DOI: 10.1007/s11694-022-01750-2] [Reference Citation Analysis]
7 Ahmadinia F, Mohtarami F, Esmaili M, Pirsa S. Production of low-calorie cake by partial replacement of flaxseed mucilage and flaxseed flour and investigation of its physicochemical, textural and sensory characteristics.. [DOI: 10.21203/rs.3.rs-2243938/v1] [Reference Citation Analysis]
8 Mueed A, Shibli S, Korma SA, Madjirebaye P, Esatbeyoglu T, Deng Z. Flaxseed Bioactive Compounds: Chemical Composition, Functional Properties, Food Applications and Health Benefits-Related Gut Microbes. Foods 2022;11:3307. [DOI: 10.3390/foods11203307] [Cited by in F6Publishing: 1] [Reference Citation Analysis]
9 López-díaz AS, Méndez-lagunas LL. Mucilage-Based Films for Food Applications. Food Reviews International. [DOI: 10.1080/87559129.2022.2123501] [Reference Citation Analysis]
10 Diop CIK, Beltran S, Jaime I, Sanz M. Adjustable Gel Texture of Recovered Crude Agar Induced by Pressurized Hot Water Treatment of Gelidium sesquipedale Industry Waste Stream: An RSM Analysis. Foods 2022;11:2081. [DOI: 10.3390/foods11142081] [Reference Citation Analysis]