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Cited by in F6Publishing

For:	Coleman B, Van Poucke C, Dewitte B, Ruttens A, Moerdijk-poortvliet T, Latsos C, De Reu K, Blommaert L, Duquenne B, Timmermans K, van Houcke J, Muylaert K, Robbens J. Potential of microalgae as flavoring agents for plant-based seafood alternatives. Future Foods 2022. [DOI: 10.1016/j.fufo.2022.100139] [Cited by in Crossref: 1] [Cited by in F6Publishing: 2] [Article Influence: 1.0] [Reference Citation Analysis]

For:

Coleman B, Van Poucke C, Dewitte B, Ruttens A, Moerdijk-poortvliet T, Latsos C, De Reu K, Blommaert L, Duquenne B, Timmermans K, van Houcke J, Muylaert K, Robbens J. Potential of microalgae as flavoring agents for plant-based seafood alternatives. Future Foods 2022. [DOI: 10.1016/j.fufo.2022.100139] [Cited by in Crossref: 1] [Cited by in F6Publishing: 2] [Article Influence: 1.0] [Reference Citation Analysis]

Number	Citing Articles
1	Je S, Yamaoka Y. Biotechnological Approaches for Biomass and Lipid Production Using Microalgae Chlorella and Its Future Perspectives. J Microbiol Biotechnol 2022;32:1357-72. [PMID: 36310359 DOI: 10.4014/jmb.2209.09012] [Reference Citation Analysis]
2	Maehle N, Skjeret F. Microalgae-Based Food: Purchase Intentions and Willingness to Pay. Future Foods 2022. [DOI: 10.1016/j.fufo.2022.100205] [Reference Citation Analysis]
3	Moreira C, Ferreira-santos P, Teixeira JA, Rocha CMR. Active aroma compounds assessment of processed and non-processed micro- and macroalgae by solid-phase microextraction and gas chromatography/mass spectrometry targeting seafood analogs. Front Sustain Food Syst 2022;6. [DOI: 10.3389/fsufs.2022.1011020] [Reference Citation Analysis]
4	Matos ÂP, Novelli E, Tribuzi G. Use of algae as food ingredient: sensory acceptance and commercial products. Front Food Sci Technol 2022;2. [DOI: 10.3389/frfst.2022.989801] [Reference Citation Analysis]