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Cited by in F6Publishing
For: Zhang D, Sun X, Battino M, Wei X, Shi J, Zhao L, Liu S, Xiao J, Shi B, Zou X. A comparative overview on chili pepper (capsicum genus) and sichuan pepper (zanthoxylum genus): From pungent spices to pharma-foods. Trends in Food Science & Technology 2021. [DOI: 10.1016/j.tifs.2021.03.004] [Cited by in Crossref: 7] [Cited by in F6Publishing: 5] [Article Influence: 7.0] [Reference Citation Analysis]
Number Citing Articles
1 Sun X, Zhong K, Zhang D, Shi B, Wang H, Shi J, Battino M, Wang G, Zou X, Zhao L. The enhancement of the perception of saltiness by umami sensation elicited by flavor enhancers in salt solutions. Food Research International 2022;157:111287. [DOI: 10.1016/j.foodres.2022.111287] [Cited by in Crossref: 1] [Article Influence: 1.0] [Reference Citation Analysis]
2 Abd El-Hack ME, Salem HM, Khafaga AF, Soliman SM, El-Saadony MT. Impacts of polyphenols on laying hens' productivity and egg quality: A review. J Anim Physiol Anim Nutr (Berl) 2022. [PMID: 35913074 DOI: 10.1111/jpn.13758] [Reference Citation Analysis]
3 Zhang D, Liu X, Yang Z, Shi J, Zhao L, Battino M, Xiao J, Deng X, Wu Y, Wang C, Shi B, Zou X. Interactions between Phenols and Alkylamides of Sichuan Pepper (Zanthoxylum Genus) in α-Glucosidase Inhibition: A Structural Mechanism Analysis. J Agric Food Chem 2021;69:5583-98. [PMID: 33977724 DOI: 10.1021/acs.jafc.1c00741] [Cited by in Crossref: 3] [Cited by in F6Publishing: 2] [Article Influence: 3.0] [Reference Citation Analysis]
4 Zhang M, Wang W, Bai SH, Xu Z, Wang J, Liu M, Zou D. Effects of spent mushroom substrate and nitrification inhibitor on nitrate accumulation in pepper: soil abiotic properties and endophytic and soil bacteria. Plant Soil. [DOI: 10.1007/s11104-022-05640-w] [Reference Citation Analysis]
5 Wang Y, Zhong K, Shi B, Wang H, Longyun Liu, Zhang L, Zhao L, Gao H. Cross-modal effect of capsaicin and pepper oleoresin on the enhancement of saltiness perception in a NaCl model solution. Food Quality and Preference 2022. [DOI: 10.1016/j.foodqual.2022.104542] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
6 Yang T, Zhang L, Xu G, Yang Z, Luo Y, Li Z, Zhong K, Shi B, Zhao L, Sun P. Investigating taste sensitivity, chemesthetic sensation and their relationship with emotion perception in Chinese young and older adults. Food Quality and Preference 2022;96:104406. [DOI: 10.1016/j.foodqual.2021.104406] [Cited by in Crossref: 1] [Article Influence: 1.0] [Reference Citation Analysis]
7 Sun X, Zhang D, Zhao L, Shi B, Sun Y, Shi J, Battino M, Wang G, Wang W, Zou X. A novel strategy based on dynamic surface-enhanced Raman scattering spectroscopy (D-SERS) for the discrimination and quantification of hydroxyl-sanshools in the pericarps of genus Zanthoxylum. Industrial Crops and Products 2022;183:114940. [DOI: 10.1016/j.indcrop.2022.114940] [Reference Citation Analysis]