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For: Iriondo-DeHond M, Iriondo-DeHond A, Herrera T, Fernández-Fernández AM, Sorzano COS, Miguel E, Castillo MDD. Sensory Acceptance, Appetite Control and Gastrointestinal Tolerance of Yogurts Containing Coffee-Cascara Extract and Inulin. Nutrients 2020;12:E627. [PMID: 32121016 DOI: 10.3390/nu12030627] [Cited by in Crossref: 9] [Cited by in F6Publishing: 9] [Article Influence: 4.5] [Reference Citation Analysis]
Number Citing Articles
1 Saldaña‐mendoza SA, Pacios‐michelena S, Chávez‐gonzález ML, Valencia‐hernández LJ, Palacios‐ponce AS, Aguilar CN. Phytochemicals and Functional Properties of Coffee. Molecular Mechanisms of Functional Food 2022. [DOI: 10.1002/9781119804055.ch10] [Reference Citation Analysis]
2 Zhang J, Sun X, Liu P, Zhang T, Jelderks JA, Corke H. Preliminary Characterization of Phytochemicals and Polysaccharides in Diverse Coffee Cascara Samples: Identification, Quantification and Discovery of Novel Compounds. Foods 2022;11:1710. [PMID: 35741907 DOI: 10.3390/foods11121710] [Reference Citation Analysis]
3 Arab M, Yousefi M, Khanniri E, Azari M, Ghasemzadeh-mohammadi V, Mollakhalili-meybodi N. A comprehensive review on yogurt syneresis: effect of processing conditions and added additives. J Food Sci Technol. [DOI: 10.1007/s13197-022-05403-6] [Cited by in Crossref: 1] [Cited by in F6Publishing: 3] [Article Influence: 1.0] [Reference Citation Analysis]
4 Le Bourgot C, Rigaudier F, Juhel C, Herpin F, Meunier C. Gastrointestinal Tolerance of Short-Chain Fructo-Oligosaccharides from Sugar Beet: An Observational, Connected, Dose-Ranging Study in Healthy Volunteers. Nutrients 2022;14:1461. [DOI: 10.3390/nu14071461] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
5 Arya SS, Venkatram R, More PR, Vijayan P. The wastes of coffee bean processing for utilization in food: a review. J Food Sci Technol 2022;59:429-44. [PMID: 35185168 DOI: 10.1007/s13197-021-05032-5] [Cited by in Crossref: 8] [Cited by in F6Publishing: 5] [Article Influence: 8.0] [Reference Citation Analysis]
6 Munekata PE, Pérez-álvarez JÁ, Pateiro M, Viuda-matos M, Fernández-lópez J, Lorenzo JM. Satiety from healthier and functional foods. Trends in Food Science & Technology 2021;113:397-410. [DOI: 10.1016/j.tifs.2021.05.025] [Cited by in Crossref: 7] [Cited by in F6Publishing: 7] [Article Influence: 7.0] [Reference Citation Analysis]
7 Chand P, Kumar MD, Singh AK, Deshwal GK, Rao PS, Tomar SK, Sharma H. Low‐calorie synbiotic yoghurt from indigenous probiotic culture and combination of inulin and oligofructose: Improved sensory, rheological, and textural attributes. J Food Process Preserv 2021;45. [DOI: 10.1111/jfpp.15322] [Cited by in Crossref: 10] [Cited by in F6Publishing: 10] [Article Influence: 10.0] [Reference Citation Analysis]
8 Iriondo-DeHond A, Iriondo-DeHond M, Del Castillo MD. Applications of Compounds from Coffee Processing By-Products. Biomolecules 2020;10:E1219. [PMID: 32825719 DOI: 10.3390/biom10091219] [Cited by in Crossref: 23] [Cited by in F6Publishing: 23] [Article Influence: 11.5] [Reference Citation Analysis]