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For: Cole E, Goeler-Slough N, Cox A, Nolden A. Examination of the nutritional composition of alternative beef burgers available in the United States. Int J Food Sci Nutr 2021;:1-8. [PMID: 34847799 DOI: 10.1080/09637486.2021.2010035] [Cited by in Crossref: 4] [Cited by in F6Publishing: 3] [Article Influence: 2.0] [Reference Citation Analysis]
Number Citing Articles
1 Messina M, Duncan AM, Glenn AJ, Mariotti F. Plant-based meat alternatives can help facilitate and maintain a lower animal to plant protein intake ratio. Adv Nutr 2023:S2161-8313(23)00272-7. [PMID: 36906147 DOI: 10.1016/j.advnut.2023.03.003] [Reference Citation Analysis]
2 Nolden AA, Forde CG. The Nutritional Quality of Plant-Based Foods. Sustainability 2023;15:3324. [DOI: 10.3390/su15043324] [Reference Citation Analysis]
3 Romão B, Botelho RBA, Torres ML, Maynard DDC, de Holanda MEM, Borges VRP, Raposo A, Zandonadi RP. Nutritional Profile of Commercialized Plant-Based Meat: An Integrative Review with a Systematic Approach. Foods 2023;12. [PMID: 36765980 DOI: 10.3390/foods12030448] [Reference Citation Analysis]
4 Andreani G, Sogari G, Marti A, Froldi F, Dagevos H, Martini D. Plant-Based Meat Alternatives: Technological, Nutritional, Environmental, Market, and Social Challenges and Opportunities. Nutrients 2023;15. [PMID: 36678323 DOI: 10.3390/nu15020452] [Reference Citation Analysis]
5 Moll P, Salminen H, Schmitt C, Weiss J. Pea protein–sugar beet pectin binders can provide cohesiveness in burger type meat analogues. Eur Food Res Technol 2023. [DOI: 10.1007/s00217-022-04199-1] [Reference Citation Analysis]
6 Katidi A, Xypolitaki K, Vlassopoulos A, Kapsokefalou M. Nutritional Quality of Plant-Based Meat and Dairy Imitation Products and Comparison with Animal-Based Counterparts. Nutrients 2023;15. [PMID: 36678272 DOI: 10.3390/nu15020401] [Reference Citation Analysis]
7 Lappi J, Silventoinen-veijalainen P, Vanhatalo S, Rosa-sibakov N, Sozer N. The nutritional quality of animal-alternative processed foods based on plant or microbial proteins and the role of the food matrix. Trends in Food Science & Technology 2022;129:144-54. [DOI: 10.1016/j.tifs.2022.09.020] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
8 Koeder C, Perez-Cueto FJA. Vegan nutrition: a preliminary guide for health professionals. Crit Rev Food Sci Nutr 2022;:1-38. [PMID: 35959711 DOI: 10.1080/10408398.2022.2107997] [Reference Citation Analysis]
9 Romão B, Botelho RBA, Nakano EY, Raposo A, Han H, Vega-muñoz A, Ariza-montes A, Zandonadi RP. Are Vegan Alternatives to Meat Products Healthy? A Study on Nutrients and Main Ingredients of Products Commercialized in Brazil. Front Public Health 2022;10:900598. [DOI: 10.3389/fpubh.2022.900598] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
10 Ma KK, Greis M, Lu J, Nolden AA, McClements DJ, Kinchla AJ. Functional Performance of Plant Proteins. Foods 2022;11:594. [PMID: 35206070 DOI: 10.3390/foods11040594] [Cited by in Crossref: 24] [Cited by in F6Publishing: 23] [Article Influence: 24.0] [Reference Citation Analysis]