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For: Alongi M, Anese M. Re-thinking functional food development through a holistic approach. Journal of Functional Foods 2021;81:104466. [DOI: 10.1016/j.jff.2021.104466] [Cited by in Crossref: 33] [Cited by in F6Publishing: 17] [Article Influence: 16.5] [Reference Citation Analysis]
Number Citing Articles
1 Oliveira L, Sousa F, Silveira MGD. Promotion of Functional Foods in a School Context: Evaluation of Food Education Sessions Involving Cooking Skills. Journal of Culinary Science & Technology 2023. [DOI: 10.1080/15428052.2023.2191877] [Reference Citation Analysis]
2 Moretton M, Cattaneo C, Mosca AC, Proserpio C, Anese M, Pagliarini E, Pellegrini N. Identification of desirable mechanical and sensory properties of bread for the elderly. Food Quality and Preference 2023;104:104716. [DOI: 10.1016/j.foodqual.2022.104716] [Reference Citation Analysis]
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7 Ozcan T, Eroglu E. In vitro fermentation assay on the bifidogenic effect of steviol glycosides of Stevia rebaudiana plant for the development of dietetic novel products. Prep Biochem Biotechnol 2023;:1-10. [PMID: 36709420 DOI: 10.1080/10826068.2023.2169935] [Reference Citation Analysis]
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12 Melchior S, Moretton M, Alongi M, Calligaris S, Cristina Nicoli M, Anese M. Comparison of protein in vitro digestibility under adult and elderly conditions: The case study of wheat, pea, rice, and whey proteins. Food Res Int 2023;163:112147. [PMID: 36596099 DOI: 10.1016/j.foodres.2022.112147] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
13 Šovljanski O, Travičić V, Tomić A, Vulić J, Šaponjac VT, Ćetković G, Čanadanović-brunet J. From Agricultural Waste to Functional Food Products: An Overview. Sustainable Development and Biodiversity 2023. [DOI: 10.1007/978-981-19-8774-8_18] [Reference Citation Analysis]
14 Camiletti OF, Grosso NR. Other Uses of Chickpea. Reference Module in Food Science 2023. [DOI: 10.1016/b978-0-12-823960-5.00016-0] [Reference Citation Analysis]
15 Cisneros-Yupanqui M, Lante A, Mihaylova D, Krastanov AI, Rizzi C. The α-Amylase and α-Glucosidase Inhibition Capacity of Grape Pomace: A Review. Food Bioproc Tech 2023;16:691-703. [PMID: 36062030 DOI: 10.1007/s11947-022-02895-0] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
16 Korber S, Siedlok F, Callagher L, Elsahn Z. Competitive advantage through multidisciplinary innovation in nutraceuticals: From concept optimisation to context transformation. Case Studies on the Business of Nutraceuticals, Functional and Super Foods 2023. [DOI: 10.1016/b978-0-12-821408-4.00007-9] [Reference Citation Analysis]
17 Su Q, Zhao X, Zhang X, Wang Y, Zeng Z, Cui H, Wang C. Nano Functional Food: Opportunities, Development, and Future Perspectives. Int J Mol Sci 2022;24. [PMID: 36613678 DOI: 10.3390/ijms24010234] [Reference Citation Analysis]
18 García-Núñez IM, Santacruz A, Serna-Saldívar SO, Hernandez SLC, Amaya Guerra CA. Assessment of Potential Probiotic and Synbiotic Properties of Lactic Acid Bacteria Grown In Vitro with Starch-Based Soluble Corn Fiber or Inulin. Foods 2022;11. [PMID: 36553762 DOI: 10.3390/foods11244020] [Reference Citation Analysis]
19 Hegde AS, Gupta S, Sharma S, Srivatsan V, Kumari P. Edible rose flowers: A doorway to gastronomic and nutraceutical research. Food Research International 2022;162:111977. [DOI: 10.1016/j.foodres.2022.111977] [Reference Citation Analysis]
20 Bortolini DG, Maciel GM, Fernandes IDAA, Pedro AC, Rubio FTV, Branco IG, Haminiuk CWI. Functional properties of bioactive compounds from Spirulina spp.: Current status and future trends. Food Chemistry: Molecular Sciences 2022;5:100134. [DOI: 10.1016/j.fochms.2022.100134] [Reference Citation Analysis]
21 Vilas-Boas AA, Magalhães D, Campos DA, Porretta S, Dellapina G, Poli G, Istanbullu Y, Demir S, San Martín ÁM, García-Gómez P, Mohammed RS, Ibrahim FM, El Habbasha ES, Pintado M. Innovative Processing Technologies to Develop a New Segment of Functional Citrus-Based Beverages: Current and Future Trends. Foods 2022;11. [PMID: 36496667 DOI: 10.3390/foods11233859] [Reference Citation Analysis]
22 Akram T, Mustafa S, Ilyas K, Tariq MR, Ali SW, Ali S, Shafiq M, Rao M, Safdar W, Iftikhar M, Hameed A, Manzoor M, Akhtar M, Umer Z, Basharat Z. Supplementation of banana peel powder for the development of functional broiler nuggets. PeerJ 2022;10:e14364. [PMID: 36518284 DOI: 10.7717/peerj.14364] [Reference Citation Analysis]
23 Rudke CRM, Zielinski AAF, Ferreira SRS. From Biorefinery to Food Product Design: Peach (Prunus persica) By-Products Deserve Attention. Food Bioprocess Technol 2022. [DOI: 10.1007/s11947-022-02951-9] [Reference Citation Analysis]
24 Ahmed Nasef N, Thota RN, Mutukumira AN, Rutherfurd-markwick K, Dickens M, Gopal P, Singh H, Garg ML. Bioactive Yoghurt Containing Curcumin and Chlorogenic Acid Reduces Inflammation in Postmenopausal Women. Nutrients 2022;14:4619. [DOI: 10.3390/nu14214619] [Reference Citation Analysis]
25 Rana A. Categories and Management of Functional Food. Current Topics in Functional Food 2022. [DOI: 10.5772/intechopen.104664] [Reference Citation Analysis]
26 Oba S, Yildirim T, Karataş ŞM. Probiotics Safety Aspect of Functional Foods. Journal of Culinary Science & Technology. [DOI: 10.1080/15428052.2022.2135156] [Reference Citation Analysis]
27 Granato D. Functional foods to counterbalance low-grade inflammation and oxidative stress in cardiovascular diseases: a multilayered strategy combining food and health sciences. Current Opinion in Food Science 2022;47:100894. [DOI: 10.1016/j.cofs.2022.100894] [Cited by in Crossref: 2] [Cited by in F6Publishing: 2] [Article Influence: 2.0] [Reference Citation Analysis]
28 Tripathy S, Verma DK, Thakur M, Chakravorty N, Singh S, Srivastav PP. Recent trends in extraction, identification and quantification methods of Centella asiatica phytochemicals with potential applications in food industry and therapeutic relevance: A review. Food Bioscience 2022;49:101864. [DOI: 10.1016/j.fbio.2022.101864] [Reference Citation Analysis]
29 Tian S, Xue X, Wang X, Chen Z. Preparation of starch-based functional food nano-microcapsule delivery system and its controlled release characteristics. Front Nutr 2022;9:982370. [PMID: 36046140 DOI: 10.3389/fnut.2022.982370] [Reference Citation Analysis]
30 Sørensen HM, Rochfort KD, Maye S, Macleod G, Brabazon D, Loscher C, Freeland B. Exopolysaccharides of Lactic Acid Bacteria: Production, Purification and Health Benefits towards Functional Food. Nutrients 2022;14:2938. [DOI: 10.3390/nu14142938] [Cited by in Crossref: 4] [Cited by in F6Publishing: 4] [Article Influence: 4.0] [Reference Citation Analysis]
31 Bello-pérez LA, Cabello-vazquez JA, Carmona-garcia R, Patiño-rodriguez O, Alvarez-ramirez J. Preparation of Functional Pasta Supplemented with Amaranth Pregelatinized Extruded Flour. Front Food Sci Technol 2022;2. [DOI: 10.3389/frfst.2022.881714] [Reference Citation Analysis]
32 Calligaris S, Moretton M, Melchior S, Mosca AC, Pellegrini N, Anese M. Designing food for the elderly: the critical impact of food structure. Food Funct 2022;13:6467-83. [PMID: 35678510 DOI: 10.1039/d2fo00099g] [Cited by in Crossref: 3] [Cited by in F6Publishing: 4] [Article Influence: 3.0] [Reference Citation Analysis]
33 Ghazanfar S, Muhammad Ali G, Abid R, Farid A, Akhtar N, Akhtar Batool N, Khalid S, K. Okla M, S. Al-amri S, A. Alwasel Y, Hameed Y. An Overview of Functional Food. Functional Food [Working Title] 2022. [DOI: 10.5772/intechopen.103978] [Reference Citation Analysis]
34 Hlaváčová Z, Ivanišová E, Hlaváč P, Kubík Ľ, Kunecová D, Božiková M, Vozárová V. Value-Added Foods: Characteristic, Benefits, and Physical Properties. Trends and Innovations in Food Science [Working Title] 2022. [DOI: 10.5772/intechopen.104971] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
35 Granato D, Carocho M, Barros L, Zabetakis I, Mocan A, Tsoupras A, Cruz AG, Pimentel TC. Implementation of Sustainable Development Goals in the dairy sector: Perspectives on the use of agro-industrial side-streams to design functional foods. Trends in Food Science & Technology 2022;124:128-39. [DOI: 10.1016/j.tifs.2022.04.009] [Cited by in Crossref: 4] [Cited by in F6Publishing: 4] [Article Influence: 4.0] [Reference Citation Analysis]
36 Prokisch J, El-ramady H, Daróczi L, Nagy É, Badgar K, Kiss A, Shaikh AM, Gilányi I, Oláh C. Functional Yogurt Fortified with Honey Produced by Feeding Bees Natural Plant Extracts for Controlling Human Blood Sugar Level. Plants 2022;11:1391. [DOI: 10.3390/plants11111391] [Reference Citation Analysis]
37 Szakos D, Ózsvári L, Kasza G. Health-related nutritional preferences of older adults: A segmentation study for functional food development. Journal of Functional Foods 2022;92:105065. [DOI: 10.1016/j.jff.2022.105065] [Cited by in Crossref: 2] [Cited by in F6Publishing: 2] [Article Influence: 2.0] [Reference Citation Analysis]
38 Sirini N, Munekata PES, Lorenzo JM, Stegmayer MÁ, Pateiro M, Pérez-álvarez JÁ, Sepúlveda N, Sosa-morales ME, Teixeira A, Fernández-lópez J, Frizzo L, Rosmini M. Development of Healthier and Functional Dry Fermented Sausages: Present and Future. Foods 2022;11:1128. [DOI: 10.3390/foods11081128] [Cited by in Crossref: 5] [Cited by in F6Publishing: 5] [Article Influence: 5.0] [Reference Citation Analysis]
39 Olivera-montenegro L, Bugarin A, Marzano A, Best I, Zabot GL, Romero H. Production of Protein Hydrolysate from Quinoa (Chenopodium quinoa Willd.): Economic and Experimental Evaluation of Two Pretreatments Using Supercritical Fluids’ Extraction and Conventional Solvent Extraction. Foods 2022;11:1015. [DOI: 10.3390/foods11071015] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
40 Lemes AC, Egea MB, Oliveira Filho JGD, Gautério GV, Ribeiro BD, Coelho MAZ. Biological Approaches for Extraction of Bioactive Compounds From Agro-industrial By-products: A Review. Front Bioeng Biotechnol 2022;9:802543. [DOI: 10.3389/fbioe.2021.802543] [Cited by in Crossref: 3] [Cited by in F6Publishing: 4] [Article Influence: 3.0] [Reference Citation Analysis]
41 Amadarshanie D, Gunathilaka T, Silva RM, Navaratne S, Peiris LDC. Functional and antiglycation properties of cow milk set yogurt enriched with Nyctanthes arbor-tristis L. flower extract. LWT 2022;154:112910. [DOI: 10.1016/j.lwt.2021.112910] [Cited by in Crossref: 3] [Cited by in F6Publishing: 2] [Article Influence: 3.0] [Reference Citation Analysis]
42 Majtan J, Bucekova M, Kafantaris I, Szweda P, Hammer K, Mossialos D. Honey antibacterial activity: A neglected aspect of honey quality assurance as functional food. Trends in Food Science & Technology 2021;118:870-86. [DOI: 10.1016/j.tifs.2021.11.012] [Cited by in Crossref: 14] [Cited by in F6Publishing: 7] [Article Influence: 7.0] [Reference Citation Analysis]
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45 Ozcan T, Eroglu E. Effect of stevia and inulin interactions on fermentation profile and short‐chain fatty acid production of Lactobacillus acidophilus in milk and in vitro systems. Int J of Dairy Tech 2022;75:171-81. [DOI: 10.1111/1471-0307.12814] [Cited by in Crossref: 1] [Cited by in F6Publishing: 2] [Article Influence: 0.5] [Reference Citation Analysis]
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