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Cited by in F6Publishing

For:	Dai T, Mcclements DJ, Niu X, Guo X, Sun J, He X, Liu C, Chen J. Whole tomato juice produced by a novel industrial-scale microfluidizer: Effect on physical properties and in vitro lycopene bioaccessibility. Food Research International 2022;159:111608. [DOI: 10.1016/j.foodres.2022.111608] [Cited by in Crossref: 3] [Cited by in F6Publishing: 2] [Article Influence: 3.0] [Reference Citation Analysis]

For:

Dai T, Mcclements DJ, Niu X, Guo X, Sun J, He X, Liu C, Chen J. Whole tomato juice produced by a novel industrial-scale microfluidizer: Effect on physical properties and in vitro lycopene bioaccessibility. Food Research International 2022;159:111608. [DOI: 10.1016/j.foodres.2022.111608] [Cited by in Crossref: 3] [Cited by in F6Publishing: 2] [Article Influence: 3.0] [Reference Citation Analysis]

Number	Citing Articles
1	Ke Y, Chen J, Dai T, Xiao M, Chen M, Liang R, Liu W, Liu C, Du L, Deng L. Industry-Scale Microfluidizer: a Novel Technology to Improve Physiochemical Qualities and Volatile Flavor of Whole Mango Juice. Food Bioprocess Technol 2022. [DOI: 10.1007/s11947-022-02979-x] [Reference Citation Analysis]
2	Li Y, Cui Z, Hu L. Recent technological strategies for enhancing the stability of lycopene in processing and production. Food Chemistry 2022. [DOI: 10.1016/j.foodchem.2022.134799] [Reference Citation Analysis]
3	Sethi S, Nayak SL, Arora B. Microfluidization: A Tool for Improvement of Techno-Functional Properties of Foods. ACS Food Sci Technol 2022;2:1433-1441. [DOI: 10.1021/acsfoodscitech.2c00179] [Reference Citation Analysis]