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For: Iriondo-DeHond M, Blázquez-Duff JM, Del Castillo MD, Miguel E. Nutritional Quality, Sensory Analysis and Shelf Life Stability of Yogurts Containing Inulin-Type Fructans and Winery Byproducts for Sustainable Health. Foods 2020;9:E1199. [PMID: 32878017 DOI: 10.3390/foods9091199] [Cited by in Crossref: 13] [Cited by in F6Publishing: 13] [Article Influence: 6.5] [Reference Citation Analysis]
Number Citing Articles
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2 Moirangthem K, Rai DK, Coda R. Enzyme technology for value addition in the beverage industry waste. Value-Addition in Beverages through Enzyme Technology 2023. [DOI: 10.1016/b978-0-323-85683-6.00007-7] [Reference Citation Analysis]
3 Cisneros-yupanqui M, Lante A, Mihaylova D, Krastanov AI, Rizzi C. The α-Amylase and α-Glucosidase Inhibition Capacity of Grape Pomace: A Review. Food Bioprocess Technol. [DOI: 10.1007/s11947-022-02895-0] [Reference Citation Analysis]
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5 Mihaela Nicolescu C, Bumbac M, Radulescu C, Claudia Buruleanu L, Lucian Olteanu R, Monica Gorghiu L, Teodorescu G, Georgeta Holban C. Romanian Organic and Conventional Red Grapes Vineyards as Potential Sources of High Value-Added Products, in a Circular Economy Approach. Grapes and Wine 2022. [DOI: 10.5772/intechopen.98972] [Reference Citation Analysis]
6 Fernández-fernández AM, Dellacassa E, Nardin T, Larcher R, Ibañez C, Terán D, Gámbaro A, Medrano-fernandez A, del Castillo MD. Tannat Grape Skin: A Feasible Ingredient for the Formulation of Snacks with Potential for Reducing the Risk of Diabetes. Nutrients 2022;14:419. [DOI: 10.3390/nu14030419] [Cited by in Crossref: 5] [Cited by in F6Publishing: 4] [Article Influence: 5.0] [Reference Citation Analysis]
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8 Barbaccia P, Busetta G, Barbera M, Alfonzo A, Garofalo G, Francesca N, Moscarelli A, Moschetti G, Settanni L, Gaglio R. Effect of grape pomace from red cultivar 'Nero d'Avola' on the microbiological, physicochemical, phenolic profile and sensory aspects of ovine Vastedda-like stretched cheese. J Appl Microbiol 2021. [PMID: 34735730 DOI: 10.1111/jam.15354] [Cited by in Crossref: 3] [Cited by in F6Publishing: 4] [Article Influence: 3.0] [Reference Citation Analysis]
9 Kandylis P, Dimitrellou D, Moschakis T. Recent applications of grapes and their derivatives in dairy products. Trends in Food Science & Technology 2021;114:696-711. [DOI: 10.1016/j.tifs.2021.05.029] [Cited by in Crossref: 9] [Cited by in F6Publishing: 13] [Article Influence: 9.0] [Reference Citation Analysis]
10 Sridhar K, Charles AL. Fortification using grape extract polyphenols – a review on functional food regulations. Int J of Food Sci Tech 2021;56:3742-3751. [DOI: 10.1111/ijfs.15001] [Cited by in Crossref: 2] [Cited by in F6Publishing: 2] [Article Influence: 2.0] [Reference Citation Analysis]
11 Kandylis P. Grapes and Their Derivatives in Functional Foods. Foods 2021;10:672. [PMID: 33809832 DOI: 10.3390/foods10030672] [Cited by in Crossref: 6] [Cited by in F6Publishing: 6] [Article Influence: 6.0] [Reference Citation Analysis]