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For: Clark AJ, Soni BK, Sharkey B, Acree T, Lavin E, Bailey HM, Stein HH, Han A, Elie M, Nadal M. Shiitake mycelium fermentation improves digestibility, nutritional value, flavor and functionality of plant proteins. LWT 2022;156:113065. [DOI: 10.1016/j.lwt.2021.113065] [Cited by in Crossref: 2] [Cited by in F6Publishing: 2] [Article Influence: 2.0] [Reference Citation Analysis]
Number Citing Articles
1 Turck D, Bohn T, Castenmiller J, De Henauw S, Hirsch‐ernst KI, Maciuk A, Mangelsdorf I, Mcardle HJ, Naska A, Pelaez C, Pentieva K, Siani A, Thies F, Tsabouri S, Vinceti M, Cubadda F, Frenzel T, Heinonen M, Marchelli R, Neuhäuser‐berthold M, Poulsen M, Prieto Maradona M, Schlatter JR, van Loveren H, Roldán‐torres R, Knutsen HK; EFSA Panel on Nutrition, Novel Foods and Food Allergens (NDA). Safety of pea and rice protein fermented by Shiitake (Lentinula edodes) mycelia as a Novel food pursuant to Regulation (EU) 2015/2283. EFS2 2022;20. [DOI: 10.2903/j.efsa.2022.7205] [Reference Citation Analysis]
2 Alrosan M, Tan TC, Koh WY, Easa AM, Gammoh S, Alu'datt MH. Overview of fermentation process: structure-function relationship on protein quality and non-nutritive compounds of plant-based proteins and carbohydrates. Crit Rev Food Sci Nutr 2022;:1-15. [PMID: 35266840 DOI: 10.1080/10408398.2022.2049200] [Cited by in Crossref: 1] [Article Influence: 1.0] [Reference Citation Analysis]