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For: Leonard W, Zhang P, Ying D, Fang Z. Surmounting the off-flavor challenge in plant-based foods. Crit Rev Food Sci Nutr 2022;:1-22. [PMID: 35603719 DOI: 10.1080/10408398.2022.2078275] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
Number Citing Articles
1 Huang S, Wang L, Wang Z, Yang G, Xiang X, An Y, Kan J. Multiomics strategy reveals the accumulation and biosynthesis of bitter components in Zanthoxylum schinifolium Sieb. et Zucc. Food Research International 2022;162:111964. [DOI: 10.1016/j.foodres.2022.111964] [Reference Citation Analysis]
2 Mookerjee A, Tanaka T. Influence of enzymatic treatments on legume proteins for improved functional and nutritional properties: Expansion of legume protein utilization as food ingredients. Current Opinion in Food Science 2022. [DOI: 10.1016/j.cofs.2022.100974] [Reference Citation Analysis]