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For: Ma R, Zhang X, Thakur K, Zhang J, Wei Z. Research progress of Lycium barbarum L. as functional food: phytochemical composition and health benefits. Current Opinion in Food Science 2022. [DOI: 10.1016/j.cofs.2022.100871] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
Number Citing Articles
1 Hu Y, Li K, Bai Y, Li H, Chen J. Effect of combined ultrasonic and enzymatic assisted treatment on the fermentation process of whole Lycium barbarum (goji berry) fruit. Food Bioscience 2023. [DOI: 10.1016/j.fbio.2023.102550] [Reference Citation Analysis]
2 Zhao L, Wang J, Zhang H, Wang P, Wang C, Zhou Y, Li H, Yu S, Wu R. Inhibitory effect of carvacrol against Alternaria alternata causing goji fruit rot by disrupting the integrity and composition of cell wall. Front Microbiol 2023;14:1139749. [PMID: 36891390 DOI: 10.3389/fmicb.2023.1139749] [Reference Citation Analysis]
3 Miguel MDG. Chemical and Biological Properties of Three Poorly Studied Species of Lycium Genus-Short Review. Metabolites 2022;12. [PMID: 36557303 DOI: 10.3390/metabo12121265] [Reference Citation Analysis]
4 Yang C, Zhao Q, Li S, Pu L, Yu L, Liu Y, Lai X. Effects of Lycium barbarum L. Polysaccharides on Vascular Retinopathy: An Insight Review. Molecules 2022;27:5628. [DOI: 10.3390/molecules27175628] [Reference Citation Analysis]