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Cited by in F6Publishing
For: 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: 0.8] [Reference Citation Analysis]
Number Citing Articles
1 Coțovanu I, Stroe SG, Ursachi F, Mironeasa S. Addition of Amaranth Flour of Different Particle Sizes at Established Doses in Wheat Flour to Achieve a Nutritional Improved Wheat Bread. Foods 2022;12. [PMID: 36613349 DOI: 10.3390/foods12010133] [Reference Citation Analysis]
2 Rabail R, Sultan MT, Khalid AR, Sahar AT, Zia S, Kowalczewski PŁ, Jeżowski P, Shabbir MA, Aadil RM. Clinical, Nutritional, and Functional Evaluation of Chia Seed-Fortified Muffins. Molecules 2022;27:5907. [PMID: 36144643 DOI: 10.3390/molecules27185907] [Cited by in F6Publishing: 1] [Reference Citation Analysis]
3 Polachini TC, Norwood EA, Le-Bail P, Le-Bail A. Clean-label techno-functional ingredients for baking products - a review. Crit Rev Food Sci Nutr 2022;:1-16. [PMID: 35258383 DOI: 10.1080/10408398.2022.2046541] [Cited by in Crossref: 1] [Article Influence: 1.0] [Reference Citation Analysis]
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