World Journal of Hepatology - Baishideng Publishing Group

Advanced Search

BPG is committed to discovery and dissemination of knowledge

JOURNAL HOME

Number of total visits: 2808627

Number of visits today: 19

Number of downloads: 2060627

MEMBERSHIP

BPG JOURNALS

Cited by in F6Publishing

For:	Šimat V, Čagalj M, Skroza D, Gardini F, Tabanelli G, Montanari C, Hassoun A, Ozogul F. Sustainable sources for antioxidant and antimicrobial compounds used in meat and seafood products. Adv Food Nutr Res 2021;97:55-118. [PMID: 34311904 DOI: 10.1016/bs.afnr.2021.03.001] [Cited by in Crossref: 7] [Cited by in F6Publishing: 6] [Article Influence: 3.5] [Reference Citation Analysis]

For:

Šimat V, Čagalj M, Skroza D, Gardini F, Tabanelli G, Montanari C, Hassoun A, Ozogul F. Sustainable sources for antioxidant and antimicrobial compounds used in meat and seafood products. Adv Food Nutr Res 2021;97:55-118. [PMID: 34311904 DOI: 10.1016/bs.afnr.2021.03.001] [Cited by in Crossref: 7] [Cited by in F6Publishing: 6] [Article Influence: 3.5] [Reference Citation Analysis]

Number	Citing Articles
1	Çiçek S, Özoğul F. Nanotechnology-based preservation approaches for aquatic food products: A review with the current knowledge. Critical Reviews in Food Science and Nutrition. [DOI: 10.1080/10408398.2022.2096563] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
2	Marc Vlaic RA, Mureșan V, Mureșan AE, Mureșan CC, Tanislav AE, Pușcaș A, Marţiș Petruţ GS, Ungur RA. Spicy and Aromatic Plants for Meat and Meat Analogues Applications. Plants (Basel) 2022;11:960. [PMID: 35406940 DOI: 10.3390/plants11070960] [Cited by in Crossref: 4] [Cited by in F6Publishing: 4] [Article Influence: 4.0] [Reference Citation Analysis]
3	Ghosh S, Sarkar T, Pati S, Kari ZA, Edinur HA, Chakraborty R. Novel Bioactive Compounds From Marine Sources as a Tool for Functional Food Development. Front Mar Sci 2022;9:832957. [DOI: 10.3389/fmars.2022.832957] [Cited by in Crossref: 12] [Cited by in F6Publishing: 14] [Article Influence: 12.0] [Reference Citation Analysis]
4	Xu Y, Lu L. The time-temperature tolerance theory behind thermal kinetic models for shelf-life prediction of common foods. Food Sci Technol 2022;42:e32722. [DOI: 10.1590/fst.32722] [Reference Citation Analysis]
5	Rathod NB, Phadke GG, Tabanelli G, Mane A, Ranveer RC, Pagarkar A, Ozogul F. Recent advances in bio-preservatives impacts of lactic acid bacteria and their metabolites on aquatic food products. Food Bioscience 2021;44:101440. [DOI: 10.1016/j.fbio.2021.101440] [Cited by in Crossref: 6] [Cited by in F6Publishing: 3] [Article Influence: 3.0] [Reference Citation Analysis]
6	Ozogul F, Cagalj M, Šimat V, Ozogul Y, Tkaczewska J, Hassoun A, Kaddour AA, Kuley E, Rathod NB, Phadke GG. Recent developments in valorisation of bioactive ingredients in discard/seafood processing by-products. Trends in Food Science & Technology 2021;116:559-82. [DOI: 10.1016/j.tifs.2021.08.007] [Cited by in Crossref: 18] [Cited by in F6Publishing: 25] [Article Influence: 9.0] [Reference Citation Analysis]