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Cited by in F6Publishing
For: Tanwar B, Modgil R, Goyal A. Nutritional and phytochemical composition of pecan nut [ Carya illinoinensis (Wangenh.) K. Koch] and its hypocholesterolemic effect in an animal model. BFJ 2020;123:1433-48. [DOI: 10.1108/bfj-08-2020-0689] [Cited by in Crossref: 3] [Cited by in F6Publishing: 4] [Article Influence: 1.0] [Reference Citation Analysis]
Number Citing Articles
1 Tong X, Szacilo A, Chen H, Tan L, Kong L. Using rich media to promote knowledge on nutrition and health benefits of pecans among young consumers. Journal of Agriculture and Food Research 2022;10:100387. [DOI: 10.1016/j.jafr.2022.100387] [Reference Citation Analysis]
2 Siebeneichler TJ, Hoffmann JF, Galli V, Zambiazi RC. Composition and impact of pre- and post-harvest treatments/factors in pecan nuts quality. Trends in Food Science & Technology 2022. [DOI: 10.1016/j.tifs.2022.11.010] [Reference Citation Analysis]
3 Tian T, zaaboul F, Yin S, Ye Z, Sun Y, Zhao J, Xu Y, Liu Y. Studies on the lipid oxidation and oleosomes behavior in raw pecan kernels during storage. Food Chemistry 2022. [DOI: 10.1016/j.foodchem.2022.134867] [Reference Citation Analysis]
4 Morales-de la Peña M, Rábago-panduro L, Martín-belloso O, Welti-chanes J. Challenges and Benefits of Using Pecan Kernels, Derivatives, and Byproducts as Alternative Ingredients in Food Product Development. Food Reviews International. [DOI: 10.1080/87559129.2021.1961269] [Cited by in Crossref: 1] [Article Influence: 0.5] [Reference Citation Analysis]
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