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For: Lu Y, Mu K, Mcclements DJ, Liang X, Liu X, Liu F. Fermentation of tomato juice improves in vitro bioaccessibility of lycopene. Journal of Functional Foods 2020;71:104020. [DOI: 10.1016/j.jff.2020.104020] [Cited by in Crossref: 9] [Cited by in F6Publishing: 8] [Article Influence: 3.0] [Reference Citation Analysis]
Number Citing Articles
1 Wang C, Song X, Li C, He L, Wang X, Zeng X. Mixed fermentation with Lactobacillus plantarum, Bifidobacteriµm animalis subsp. lactis and Candida utilis improves the fermentation quality of Hong Suan Tang. Food Chemistry 2023;402:134488. [DOI: 10.1016/j.foodchem.2022.134488] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
2 Marnpae M, Chusak C, Balmori V, Kamonsuwan K, Dahlan W, Nhujak T, Hamid N, Adisakwattana S. Probiotic Gac fruit beverage fermented with Lactobacillus paracasei: Physiochemical properties, phytochemicals, antioxidant activities, functional properties, and volatile flavor compounds. LWT 2022;169:113986. [DOI: 10.1016/j.lwt.2022.113986] [Reference Citation Analysis]
3 Li C, Zhang Q, Wang C, He L, Tao H, Zeng X, Dai Y. Effect of Starters on Quality Characteristics of Hongsuantang, a Chinese Traditional Sour Soup. Fermentation 2022;8:589. [DOI: 10.3390/fermentation8110589] [Reference Citation Analysis]
4 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]
5 Ciudad-mulero M, Pinela J, Carvalho AM, Barros L, Fernández-ruiz V, Ferreira ICFR, Sánchez-mata MDC, Morales P. Bioaccessibility of Macrominerals and Trace Elements from Tomato (Solanum lycopersicum L.) Farmers’ Varieties. Foods 2022;11:1968. [DOI: 10.3390/foods11131968] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
6 Hu X, Zhang G, Hamaker BR, Miao M. The contribution of intact structure and food processing to functionality of plant cell wall-derived dietary fiber. Food Hydrocolloids 2022;127:107511. [DOI: 10.1016/j.foodhyd.2022.107511] [Cited by in Crossref: 1] [Cited by in F6Publishing: 2] [Article Influence: 1.0] [Reference Citation Analysis]
7 Lin L, Zeng J, Tian Q, Ding X, Zhang X, Gao X. Effect of the bacterial community on the volatile flavour profile of a Chinese fermented condiment – Red sour soup – During fermentation. Food Research International 2022;155:111059. [DOI: 10.1016/j.foodres.2022.111059] [Cited by in Crossref: 3] [Cited by in F6Publishing: 2] [Article Influence: 3.0] [Reference Citation Analysis]
8 Tan C, Huang M, Mcclements DJ, Sun B, Wang J. Yeast cell-derived delivery systems for bioactives. Trends in Food Science & Technology 2021;118:362-73. [DOI: 10.1016/j.tifs.2021.10.020] [Cited by in Crossref: 5] [Cited by in F6Publishing: 5] [Article Influence: 2.5] [Reference Citation Analysis]
9 Qin W, Sun L, Miao M, Zhang G. Plant-sourced intrinsic dietary fiber: Physical structure and health function. Trends in Food Science & Technology 2021;118:341-55. [DOI: 10.1016/j.tifs.2021.09.022] [Cited by in Crossref: 4] [Cited by in F6Publishing: 4] [Article Influence: 2.0] [Reference Citation Analysis]
10 Cárdenas-Castro AP, Zamora-Gasga VM, Alvarez-Parrilla E, Ruíz-Valdiviezo VM, Venema K, Sáyago-Ayerdi SG. In vitro gastrointestinal digestion and colonic fermentation of tomato (Solanum lycopersicum L.) and husk tomato (Physalis ixocarpa Brot.): Phenolic compounds released and bioconverted by gut microbiota. Food Chem 2021;360:130051. [PMID: 34020365 DOI: 10.1016/j.foodchem.2021.130051] [Cited by in Crossref: 7] [Cited by in F6Publishing: 8] [Article Influence: 3.5] [Reference Citation Analysis]
11 Liang X, Yan J, Guo S, Mcclements DJ, Ma C, Liu X, Liu F. Enhancing lycopene stability and bioaccessibility in homogenized tomato pulp using emulsion design principles. Innovative Food Science & Emerging Technologies 2021;67:102525. [DOI: 10.1016/j.ifset.2020.102525] [Cited by in Crossref: 6] [Cited by in F6Publishing: 7] [Article Influence: 3.0] [Reference Citation Analysis]