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For: Levi S, Yen F, Baruch L, Machluf M. Scaffolding technologies for the engineering of cultured meat: Towards a safe, sustainable, and scalable production. Trends in Food Science & Technology 2022. [DOI: 10.1016/j.tifs.2022.05.011] [Cited by in Crossref: 1] [Cited by in F6Publishing: 2] [Article Influence: 1.0] [Reference Citation Analysis]
Number Citing Articles
1 Wei Z, Dai S, Huang J, Hu X, Ge C, Zhang X, Yang K, Shao P, Sun P, Xiang N. Soy Protein Amyloid Fibril Scaffold for Cultivated Meat Application. ACS Appl Mater Interfaces 2023. [PMID: 36916732 DOI: 10.1021/acsami.2c21702] [Reference Citation Analysis]
2 Rao KM, Kim HJ, Won S, Choi SM, Han SS. Effect of Grape Seed Extract on Gelatin-Based Edible 3D-Hydrogels for Cultured Meat Application. Gels 2023;9. [PMID: 36661831 DOI: 10.3390/gels9010065] [Reference Citation Analysis]
3 Kong Y, Jing L, Huang D. Plant proteins as the functional building block of edible microcarriers for cell-based meat culture application. Critical Reviews in Food Science and Nutrition 2022. [DOI: 10.1080/10408398.2022.2147144] [Reference Citation Analysis]
4 Kumar A, Sood A, Han SS. Technological and structural aspects of scaffold manufacturing for cultured meat: recent advances, challenges, and opportunities. Crit Rev Food Sci Nutr 2023;63:585-612. [PMID: 36239416 DOI: 10.1080/10408398.2022.2132206] [Reference Citation Analysis]
5 Hassoun A, Bekhit AE, Jambrak AR, Regenstein JM, Chemat F, Morton JD, Gudjónsdóttir M, Carpena M, Prieto MA, Varela P, Arshad RN, Aadil RM, Bhat Z, Ueland Ø. The fourth industrial revolution in the food industry-part II: Emerging food trends. Crit Rev Food Sci Nutr 2022;:1-31. [PMID: 35930319 DOI: 10.1080/10408398.2022.2106472] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]