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For: Michel S, Baraka LF, Ibañez AJ, Mansurova M. Mass Spectrometry-Based Flavor Monitoring of Peruvian Chocolate Fabrication Process. Metabolites 2021;11:71. [PMID: 33530548 DOI: 10.3390/metabo11020071] [Cited by in Crossref: 4] [Cited by in F6Publishing: 5] [Article Influence: 2.0] [Reference Citation Analysis]
Number Citing Articles
1 Peña-correa RF, Ataç Mogol B, Fogliano V. The impact of roasting on cocoa quality parameters. Critical Reviews in Food Science and Nutrition 2022. [DOI: 10.1080/10408398.2022.2141191] [Reference Citation Analysis]
2 Kitani Y, Putri SP, Fukusaki E. Investigation of the effect of processing on the component changes of single-origin chocolate during the bean-to-bar process. J Biosci Bioeng 2022:S1389-1723(22)00152-9. [PMID: 35753972 DOI: 10.1016/j.jbiosc.2022.05.007] [Reference Citation Analysis]
3 Peña-correa RF, Ataç-mogol B, van Boekel MA, Fogliano V. Fluidized bed roasting of cocoa nibs speeds up processing and favors the formation of pyrazines. Innovative Food Science & Emerging Technologies 2022. [DOI: 10.1016/j.ifset.2022.103062] [Reference Citation Analysis]
4 Starowicz M. Analysis of Volatiles in Food Products. Separations 2021;8:157. [DOI: 10.3390/separations8090157] [Cited by in Crossref: 3] [Cited by in F6Publishing: 3] [Article Influence: 1.5] [Reference Citation Analysis]