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Cited by in F6Publishing
For: José Aliaño González M, Carrera C, Barbero GF, Palma M. A comparison study between ultrasound-assisted and enzyme-assisted extraction of anthocyanins from blackcurrant (Ribes nigrum L.). Food Chem X 2022;13:100192. [PMID: 35498970 DOI: 10.1016/j.fochx.2021.100192] [Cited by in Crossref: 3] [Cited by in F6Publishing: 3] [Article Influence: 3.0] [Reference Citation Analysis]
Number Citing Articles
1 Bian C, Yu H, Yang K, Mei J, Xie J. Effects of single-, dual-, and multi-frequency ultrasound-assisted freezing on the muscle quality and myofibrillar protein structure in large yellow croaker (Larimichthys crocea). Food Chem X 2022;15:100362. [PMID: 35756459 DOI: 10.1016/j.fochx.2022.100362] [Cited by in Crossref: 3] [Cited by in F6Publishing: 3] [Article Influence: 3.0] [Reference Citation Analysis]
2 Streimikyte P, Kailiuviene J, Mazoniene E, Puzeryte V, Urbonaviciene D, Balciunaitiene A, Liapman TD, Laureckas Z, Viskelis P, Viskelis J. The Biochemical Alteration of Enzymatically Hydrolysed and Spontaneously Fermented Oat Flour and Its Impact on Pathogenic Bacteria. Foods 2022;11:2055. [DOI: 10.3390/foods11142055] [Reference Citation Analysis]
3 Granato D, Fidelis M, Haapakoski M, Dos Santos Lima A, Viil J, Hellström J, Rätsep R, Kaldmäe H, Bleive U, Azevedo L, Marjomäki V, Zharkovsky A, Pap N. Enzyme-assisted extraction of anthocyanins and other phenolic compounds from blackcurrant (Ribes nigrum L.) press cake: From processing to bioactivities. Food Chem 2022;391:133240. [PMID: 35617760 DOI: 10.1016/j.foodchem.2022.133240] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]