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For: Zhao D, Xu Y, Gu T, Wang H, Yin Y, Sheng B, Li Y, Nian Y, Wang C, Li C, Xu X, Zhou G. Peptidomic Investigation of the Interplay between Enzymatic Tenderization and the Digestibility of Beef Semimembranosus Proteins. J Agric Food Chem 2020;68:1136-46. [PMID: 31820954 DOI: 10.1021/acs.jafc.9b06618] [Cited by in Crossref: 9] [Cited by in F6Publishing: 3] [Article Influence: 4.5] [Reference Citation Analysis]
Number Citing Articles
1 Wang Y, Xin Q, Miao Y, Zeng X, Li H, Shan K, Nian Y, Zhao D, Wu J, Li C. Interplay between transglutaminase treatment and changes in digestibility of dietary proteins. Food Chem 2022;373:131446. [PMID: 34715626 DOI: 10.1016/j.foodchem.2021.131446] [Reference Citation Analysis]
2 Gagaoua M, Dib AL, Lakhdara N, Lamri M, Botineştean C, Lorenzo JM. Artificial meat tenderization using plant cysteine proteases. Current Opinion in Food Science 2021;38:177-88. [DOI: 10.1016/j.cofs.2020.12.002] [Cited by in Crossref: 7] [Cited by in F6Publishing: 1] [Article Influence: 7.0] [Reference Citation Analysis]
3 Zhao D, Wang Y, Xin Q, Miao Y, Zeng X, Shan K, Wu J, Li C. Influence of transglutaminase treatment on the digestibility of pork longissimus dorsi proteins. LWT 2022;161:113378. [DOI: 10.1016/j.lwt.2022.113378] [Reference Citation Analysis]
4 Xie Y, Cai L, Zhao D, Liu H, Xu X, Zhou G, Li C. Real meat and plant-based meat analogues have different in vitro protein digestibility properties. Food Chemistry 2022;387:132917. [DOI: 10.1016/j.foodchem.2022.132917] [Reference Citation Analysis]
5 Ding M, Huang Z, Jin Z, Zhou C, Wu J, Zhao D, Shan K, Ke W, Zhang M, Nian Y, Li C. The effect of fat content in food matrix on the structure, rheological properties and digestive properties of protein. Food Hydrocolloids 2022;126:107464. [DOI: 10.1016/j.foodhyd.2021.107464] [Cited by in Crossref: 1] [Article Influence: 1.0] [Reference Citation Analysis]
6 Yin Y, Zhou L, Pereira J, Zhang J, Zhang W. Insights into Digestibility and Peptide Profiling of Beef Muscle Proteins with Different Cooking Methods. J Agric Food Chem 2020;68:14243-51. [DOI: 10.1021/acs.jafc.0c04054] [Cited by in Crossref: 9] [Cited by in F6Publishing: 3] [Article Influence: 4.5] [Reference Citation Analysis]
7 Fang M, You J, Yin T, Hu Y, Liu R, Du H, Liu Y, Xiong S. Peptidomic analysis of digested products of surimi gels with different degrees of cross-linking: In vitro gastrointestinal digestion and absorption. Food Chem 2021;375:131913. [PMID: 34959144 DOI: 10.1016/j.foodchem.2021.131913] [Reference Citation Analysis]
8 Chen C, Zhang M, Xu B, Chen J. Improvement of the Quality of Solid Ingredients of Instant Soups: A Review. Food Reviews International. [DOI: 10.1080/87559129.2021.1934000] [Reference Citation Analysis]
9 Martini S, Solieri L, Tagliazucchi D. Peptidomics: new trends in food science. Current Opinion in Food Science 2021;39:51-9. [DOI: 10.1016/j.cofs.2020.12.016] [Cited by in Crossref: 6] [Cited by in F6Publishing: 3] [Article Influence: 6.0] [Reference Citation Analysis]
10 Zhao D, Li H, Huang M, Wang T, Hu Y, Wang L, Xu D, Mao S, Li C, Zhou G. Influence of proteolytic enzyme treatment on the changes in volatile compounds and odors of beef longissimus dorsi. Food Chem 2020;333:127549. [PMID: 32683266 DOI: 10.1016/j.foodchem.2020.127549] [Cited by in Crossref: 8] [Cited by in F6Publishing: 4] [Article Influence: 4.0] [Reference Citation Analysis]
11 Zhang N, Liu H, Zhou X, Wang W, Fan Y, Liu Y. Taste and stability characteristics of two key umami peptides from pufferfish (Takifugu obscurus). Food Chem 2022;371:131124. [PMID: 34563972 DOI: 10.1016/j.foodchem.2021.131124] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
12 Renzone G, Novi G, Scaloni A, Arena S. Monitoring aging of hen egg by integrated quantitative peptidomic procedures. Food Res Int 2021;140:110010. [PMID: 33648242 DOI: 10.1016/j.foodres.2020.110010] [Reference Citation Analysis]
13 Wang C, Zhao F, Bai Y, Li C, Xu X, Kristiansen K, Zhou G. Effect of gastrointestinal alterations mimicking elderly conditions on in vitro digestion of meat and soy proteins. Food Chem 2022;383:132465. [PMID: 35183956 DOI: 10.1016/j.foodchem.2022.132465] [Cited by in Crossref: 3] [Cited by in F6Publishing: 2] [Article Influence: 3.0] [Reference Citation Analysis]
14 Shi H, Shahidi F, Wang J, Huang Y, Zou Y, Xu W, Wang D. Techniques for postmortem tenderisation in meat processing: effectiveness, application and possible mechanisms. Food Prod Process and Nutr 2021;3. [DOI: 10.1186/s43014-021-00062-0] [Cited by in Crossref: 2] [Cited by in F6Publishing: 1] [Article Influence: 2.0] [Reference Citation Analysis]