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For: Grasso N, Lynch NL, Arendt EK, O'Mahony JA. Chickpea protein ingredients: A review of composition, functionality, and applications. Compr Rev Food Sci Food Saf 2021. [PMID: 34919328 DOI: 10.1111/1541-4337.12878] [Cited by in Crossref: 5] [Cited by in F6Publishing: 10] [Article Influence: 2.5] [Reference Citation Analysis]
Number Citing Articles
1 Blandino M, Bresciani A, Locatelli M, Loscalzo M, Travaglia F, Vanara F, Marti A. Pulse type and extrusion conditions affect phenolic profile and physical properties of extruded products. Food Chemistry 2023;403:134369. [DOI: 10.1016/j.foodchem.2022.134369] [Reference Citation Analysis]
2 Wang Y, Yuan J, Li K, Chen X, Wang Y, Bai Y. Evaluation of chickpea protein isolate as a partial replacement for phosphate in pork meat batters: Techno-functional properties and molecular characteristic modifications. Food Chemistry 2023;404:134585. [DOI: 10.1016/j.foodchem.2022.134585] [Reference Citation Analysis]
3 Munawar I, Abideen Z, Rauf A, Rafique A, Ullah N, Zia M, Ul-allah S. INTERACTIVE EFFECT OF GENOTYPES AND ORGANIC MANURES ON PHENOTYPIC ATTRIBUTES OF CHICKPEA (CICER ARIENTINUM L.). Bull Biol All Sci Res 2023;2023:29. [DOI: 10.54112/bbasr.v2023i1.29] [Reference Citation Analysis]
4 Liu Y, Zhu S, Li Y, Sun F, Huang D, Chen X. Alternations in the multilevel structures of chickpea protein during fermentation and their relationship with digestibility. Food Research International 2023. [DOI: 10.1016/j.foodres.2022.112453] [Reference Citation Analysis]
5 Moorthi P, Abu Bakar CA, Ismail-fitry MR, Ismail I. Physicochemical and Sensory Characteristics of Meatless Nuggets of Boiled Chickpea and in Combination with Oyster Mushroom. MAB 2022;51:17-25. [DOI: 10.55230/mabjournal.v51i6.2325] [Reference Citation Analysis]
6 Soto-Madrid D, Pérez N, Gutiérrez-Cutiño M, Matiacevich S, Zúñiga RN. Structural and Physicochemical Characterization of Extracted Proteins Fractions from Chickpea (Cicer arietinum L.) as a Potential Food Ingredient to Replace Ovalbumin in Foams and Emulsions. Polymers (Basel) 2022;15. [PMID: 36616460 DOI: 10.3390/polym15010110] [Reference Citation Analysis]
7 Nezami A, Nabati J, Mirmiran SM, Hasanfard A, Mohammadi M. How Does the Freezing Stress in the Seedling Stage Affect the Chickpea’s Morpho-Physiological and Biochemical Attributes? Gesunde Pflanzen 2022. [DOI: 10.1007/s10343-022-00771-7] [Reference Citation Analysis]
8 Yildiz E, Emir AA, Sumnu G, Kahyaoglu LN. Citric acid cross-linked curcumin/chitosan/chickpea flour film: An active packaging for chicken breast storage. Food Bioscience 2022;50:102121. [DOI: 10.1016/j.fbio.2022.102121] [Reference Citation Analysis]
9 Webb D, Li Y, Alavi S. Chemical and physicochemical features of common plant proteins and their extrudates for use in plant-based meat. Trends in Food Science & Technology 2022. [DOI: 10.1016/j.tifs.2022.11.006] [Reference Citation Analysis]
10 Serventi L, Cai X, Chen R, Dilrukshi N, Su J, Tuange RPN, Ham EE. Anticancer Properties of Aqueous Extracts from Leguminosae. Nutraceuticals 2022;2:323-334. [DOI: 10.3390/nutraceuticals2040025] [Reference Citation Analysis]
11 Koul B, Sharma K, Sehgal V, Yadav D, Mishra M, Bharadwaj C. Chickpea (Cicer arietinum L.) Biology and Biotechnology: From Domestication to Biofortification and Biopharming. Plants 2022;11:2926. [DOI: 10.3390/plants11212926] [Reference Citation Analysis]
12 Farhana, Munis MFH, Alamer KH, Althobaiti AT, Kamal A, Liaquat F, Haroon U, Ahmed J, Chaudhary HJ, Attia H. ZnO Nanoparticle-Mediated Seed Priming Induces Biochemical and Antioxidant Changes in Chickpea to Alleviate Fusarium Wilt. JoF 2022;8:753. [DOI: 10.3390/jof8070753] [Reference Citation Analysis]
13 Kim SM, Aung T, Kim MJ. Optimization of germination conditions to enhance the antioxidant activity in chickpea (Cicer arietimum L.) using response surface methodology. Korean J Food Preserv 2022;29:632-644. [DOI: 10.11002/kjfp.2022.29.4.632] [Reference Citation Analysis]
14 Mart D. Chickpea (Cicer arietinum L.): A Current Review. MAS Journal 2022;7:372-379. [DOI: 10.52520/masjaps.v7i2id188] [Reference Citation Analysis]
15 Kim J, Kim J, Jeong S, Kim M, Park S, Kim I, Nam I, Park J, Moon K. The quality characteristics of plant-based garlic mayonnaise using chickpea aquafaba with different ultrasonic treatment time. Korean J Food Preserv 2022;29:381-394. [DOI: 10.11002/kjfp.2022.29.3.381] [Reference Citation Analysis]