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For: Huang Z, Stipkovits L, Zheng H, Serventi L, Brennan CS. Bovine Milk Fats and Their Replacers in Baked Goods: A Review. Foods 2019;8:E383. [PMID: 31480707 DOI: 10.3390/foods8090383] [Cited by in Crossref: 10] [Cited by in F6Publishing: 10] [Article Influence: 3.3] [Reference Citation Analysis]
Number Citing Articles
1 Maldonado-Pereira L, Barnaba C, de Los Campos G, Medina-Meza IG. Evaluation of the nutritional quality of ultra-processed foods (ready to eat + fast food): Fatty acids, sugar, and sodium. J Food Sci 2022. [PMID: 35781710 DOI: 10.1111/1750-3841.16235] [Reference Citation Analysis]
2 Kouhsari F, Saberi F, Kowalczewski PŁ, Lorenzo JM, Kieliszek M. Effect of the various fats on the structural characteristics of the hard dough biscuit. LWT 2022;159:113227. [DOI: 10.1016/j.lwt.2022.113227] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
3 Enespa, Chandra P, Singh DP. Sources, purification, immobilization and industrial applications of microbial lipases: An overview. Crit Rev Food Sci Nutr 2022;:1-34. [PMID: 35179093 DOI: 10.1080/10408398.2022.2038076] [Cited by in Crossref: 3] [Cited by in F6Publishing: 1] [Article Influence: 3.0] [Reference Citation Analysis]
4 Marciniak A, Ortega-anaya J, Fontecha J, Jiménez-flores R. Isolated Milk Fat Ingredients – Milk Fat Globule Membrane, Phospholipids and Sphingomyelin. Encyclopedia of Dairy Sciences. Elsevier; 2022. pp. 91-5. [DOI: 10.1016/b978-0-12-818766-1.00176-8] [Cited by in Crossref: 1] [Article Influence: 1.0] [Reference Citation Analysis]
5 Goh KM, Wong YH, Abas F, Lai OM, Mat Yusoff M, Tan TB, Wang Y, Nehdi IA, Tan CP. Changes in 3-, 2-Monochloropropandiol and Glycidyl Esters during a Conventional Baking System with Addition of Antioxidants. Foods 2020;9:E739. [PMID: 32512737 DOI: 10.3390/foods9060739] [Cited by in Crossref: 4] [Cited by in F6Publishing: 5] [Article Influence: 2.0] [Reference Citation Analysis]
6 Huang Z, Zheng H, Brennan CS, Mohan MS, Stipkovits L, Li L, Kulasiri D. Production of Milk Phospholipid-Enriched Dairy Ingredients. Foods 2020;9:E263. [PMID: 32121655 DOI: 10.3390/foods9030263] [Cited by in Crossref: 17] [Cited by in F6Publishing: 17] [Article Influence: 8.5] [Reference Citation Analysis]
7 Hogan SA, O’callaghan TF. Milk Fat: Chemical and Physical Modification. Advanced Dairy Chemistry, Volume 2 2020. [DOI: 10.1007/978-3-030-48686-0_7] [Cited by in Crossref: 2] [Article Influence: 1.0] [Reference Citation Analysis]
8 Setiawan B, 1 Department of Community Nutrition, Faculty of Human Ecology, IPB University, Bogor, West Java, 16680, Indonesia, Rohimah A, Palupi E, Sulaeman A, Handharyani E, 2 Doctoral Program in Nutrition, Graduate School, Department of Community Nutrition, Faculty of Human Ecology, IPB University, Bogor, West Java, 16680, Indonesia, 3 Department of Veterinary Clinic Reproduction and Pathology, Faculty of Veterinary Medicine, IPB University, Bogor, West Java, 16680, Indonesia. Physical-sensory characteristics and nutritional contents of black oncom and peanut ingredients-based biscuits as an elderly supplementary food. AIMS Agriculture and Food 2020;5:868-881. [DOI: 10.3934/agrfood.2020.4.868] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 0.5] [Reference Citation Analysis]
9 Martinez MM, Gomez M. Current Trends in the Realm of Baking: When Indulgent Consumers Demand Healthy Sustainable Foods. Foods 2019;8:E518. [PMID: 31640117 DOI: 10.3390/foods8100518] [Cited by in Crossref: 3] [Cited by in F6Publishing: 3] [Article Influence: 1.0] [Reference Citation Analysis]