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For: He T, Wang M, Tian Z, Zhang J, Liu Y, Zhang Y, Wang P, Xue Y. Sex-dependent difference in the association between frequency of spicy food consumption and risk of hypertension in Chinese adults. Eur J Nutr 2019;58:2449-61. [PMID: 30078091 DOI: 10.1007/s00394-018-1797-8] [Cited by in Crossref: 8] [Cited by in F6Publishing: 8] [Article Influence: 2.0] [Reference Citation Analysis]
Number Citing Articles
1 Chen Y, Fang Z, Zhu L, He L, Liu H, Zhou C. The association of eating behaviors with blood pressure levels in college students: a cross-sectional study. Ann Transl Med 2021;9:155. [PMID: 33569457 DOI: 10.21037/atm-20-8031] [Reference Citation Analysis]
2 Taladrid D, Laguna L, Bartolomé B, Moreno-arribas MV. Plant-derived seasonings as sodium salt replacers in food. Trends in Food Science & Technology 2020;99:194-202. [DOI: 10.1016/j.tifs.2020.03.002] [Cited by in Crossref: 14] [Cited by in F6Publishing: 6] [Article Influence: 7.0] [Reference Citation Analysis]
3 Su T, Gao X, Li H, Zhang L, Han P, Chen H. Frequent spicy food consumption is associated with reduced capsaicin and salty taste sensitivity but unchanged sour taste or intranasal trigeminal sensitivity. Food Quality and Preference 2022;96:104411. [DOI: 10.1016/j.foodqual.2021.104411] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
4 Xue Y, Shen Q, Li C, Dai Z, He T. The Visceral Adipose Index in Relation to Incidence of Hypertension in Chinese Adults: China Health and Nutrition Survey (CHNS). Nutrients 2020;12:E805. [PMID: 32197411 DOI: 10.3390/nu12030805] [Cited by in Crossref: 3] [Cited by in F6Publishing: 3] [Article Influence: 1.5] [Reference Citation Analysis]
5 Wen Q, Wei Y, Du H, Lv J, Guo Y, Bian Z, Yang L, Chen Y, Chen Y, Shi L, Chen J, Yu C, Chen Z, Li L. Characteristics of spicy food consumption and its relation to lifestyle behaviours: results from 0.5 million adults. Int J Food Sci Nutr 2021;72:569-76. [PMID: 33207985 DOI: 10.1080/09637486.2020.1849038] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 0.5] [Reference Citation Analysis]
6 Yang K, Li Y, Xue Y, Wang L, Liu X, Tu R, Dong X, Mao Z, Li W, Wang C. Association of the frequency of spicy food intake and the risk of abdominal obesity in rural Chinese adults: a cross-sectional study. BMJ Open 2019;9:e028736. [PMID: 31712332 DOI: 10.1136/bmjopen-2018-028736] [Reference Citation Analysis]
7 Wang H, Chen L, Shen D, Cao Y, Zhang X, Xie K, Wang C, Zhu S, Pei P, Guo Y, Bragg F, Yu M, Chen Z, Li L. Association between frequency of spicy food consumption and hypertension: a cross-sectional study in Zhejiang Province, China. Nutr Metab (Lond) 2021;18:70. [PMID: 34229688 DOI: 10.1186/s12986-021-00588-7] [Reference Citation Analysis]
8 Chen B, Cui Y, Lei M, Xu W, Yan Q, Zhang X, Qin M, Xu S. C-Reactive Protein Levels in relation to Incidence of Hypertension in Chinese Adults: Longitudinal Analyses from the China Health and Nutrition Survey. Int J Hypertens 2021;2021:3326349. [PMID: 34925916 DOI: 10.1155/2021/3326349] [Reference Citation Analysis]
9 Chang HC, Cheng HM, Chen CH, Wang TD, Soenarta AA, Turana Y, Teo BW, Tay JC, Tsoi K, Wang JG, Kario K. Dietary intervention for the management of hypertension in Asia. J Clin Hypertens (Greenwich) 2021;23:538-44. [PMID: 33274585 DOI: 10.1111/jch.14116] [Reference Citation Analysis]
10 Dong X, Li Y, Yang K, Zhang L, Xue Y, Yu S, Liu X, Tu R, Qiao D, Luo Z, Liu X, Wang Y, Li W, Wang C. Associations of spicy food flavour and intake frequency with blood lipid levels and risk of abnormal serum lipid levels in Chinese rural population: a cross-sectional study. Public Health Nutr 2021;:1-10. [PMID: 33913411 DOI: 10.1017/S1368980021001853] [Cited by in Crossref: 1] [Article Influence: 1.0] [Reference Citation Analysis]
11 Wang F, Xue Y, Fu L, Wang Y, He M, Zhao L, Liao X. Extraction, purification, bioactivity and pharmacological effects of capsaicin: a review. Crit Rev Food Sci Nutr 2021;:1-29. [PMID: 33591238 DOI: 10.1080/10408398.2021.1884840] [Cited by in Crossref: 2] [Article Influence: 2.0] [Reference Citation Analysis]