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For: De la Peña Armada R, Villanueva-suárez MJ, Mateos-aparicio I. High hydrostatic pressure processing enhances pectin solubilisation on apple by-product improving techno-functional properties. Eur Food Res Technol 2020;246:1691-702. [DOI: 10.1007/s00217-020-03524-w] [Cited by in Crossref: 5] [Cited by in F6Publishing: 1] [Article Influence: 2.5] [Reference Citation Analysis]
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1 Zhong L, Li X, Duan M, Song Y, He N, Che L. Impacts of high hydrostatic pressure processing on the structure and properties of pectin. LWT 2021;148:111793. [DOI: 10.1016/j.lwt.2021.111793] [Cited by in Crossref: 6] [Cited by in F6Publishing: 5] [Article Influence: 6.0] [Reference Citation Analysis]
2 Djaoud K, Muñoz-Almagro N, Benítez V, Martín-Cabrejas MÁ, Madani K, Boulekbache-Makhlouf L, Villamiel M. New valorization approach of Algerian dates (Phoenix dactylifera L.) by ultrasound pectin extraction: Physicochemical, techno-functional, antioxidant and antidiabetic properties. Int J Biol Macromol 2022:S0141-8130(22)01089-3. [PMID: 35597379 DOI: 10.1016/j.ijbiomac.2022.05.115] [Reference Citation Analysis]
3 Fayaz G, Soleimanian Y, Mhamadi M, Turgeon SL, Khalloufi S. The applications of conventional and innovative mechanical technologies to tailor structural and functional features of dietary fibers from plant wastes: A review. Comp Rev Food Sci Food Safe. [DOI: 10.1111/1541-4337.12934] [Reference Citation Analysis]
4 Zhang S, Waterhouse GIN, Xu F, He Z, Du Y, Lian Y, Wu P, Sun-Waterhouse D. Recent advances in utilization of pectins in biomedical applications: a review focusing on molecular structure-directing health-promoting properties. Crit Rev Food Sci Nutr 2021;:1-34. [PMID: 34637646 DOI: 10.1080/10408398.2021.1988897] [Reference Citation Analysis]