BPG is committed to discovery and dissemination of knowledge
Cited by in F6Publishing
For: Wang Y, Tuccillo F, Lampi AM, Knaapila A, Pulkkinen M, Kariluoto S, Coda R, Edelmann M, Jouppila K, Sandell M, Piironen V, Katina K. Flavor challenges in extruded plant-based meat alternatives: A review. Compr Rev Food Sci Food Saf 2022. [PMID: 35470959 DOI: 10.1111/1541-4337.12964] [Cited by in Crossref: 5] [Cited by in F6Publishing: 9] [Article Influence: 5.0] [Reference Citation Analysis]
Number Citing Articles
1 Shrestha S, van 't Hag L, Haritos VS, Dhital S. Lentil and Mungbean protein isolates: Processing, functional properties, and potential food applications. Food Hydrocolloids 2023;135:108142. [DOI: 10.1016/j.foodhyd.2022.108142] [Reference Citation Analysis]
2 Montemurro M, Verni M, Rizzello CG, Pontonio E. Design of a Plant-Based Yogurt-Like Product Fortified with Hemp Flour: Formulation and Characterization. Foods 2023;12:485. [DOI: 10.3390/foods12030485] [Reference Citation Analysis]
3 Pöri P, Aisala H, Liu J, Lille M, Sozer N. Structure, texture, and sensory properties of plant-meat hybrid products produced by high-moisture extrusion. LWT 2022. [DOI: 10.1016/j.lwt.2022.114345] [Reference Citation Analysis]
4 Tao A, Zhang H, Duan J, Xiao Y, Liu Y, Li J, Huang J, Zhong T, Yu X. Mechanism and application of fermentation to remove beany flavor from plant-based meat analogs: A mini review. Front Microbiol 2022;13:1070773. [PMID: 36532431 DOI: 10.3389/fmicb.2022.1070773] [Reference Citation Analysis]
5 Safdar B, Zhou H, Li H, Cao J, Zhang T, Ying Z, Liu X. Prospects for Plant-Based Meat: Current Standing, Consumer Perceptions, and Shifting Trends. Foods 2022;11. [PMID: 36496577 DOI: 10.3390/foods11233770] [Reference Citation Analysis]
6 Laugesen SB, Dethlefsen SL, Petersen IL, Aaslyng MD. Texturized Vegetable Protein as a Source of Protein Fortification of Wheat Buns. Foods 2022;11. [PMID: 36429239 DOI: 10.3390/foods11223647] [Reference Citation Analysis]
7 Li X, Zhang T, An Y, Yin T, Xiong S, Rong H. Physicochemical Characteristics and Flavor Properties of Texturized Dual-Proteins Extrudates: Effect of Surimi to Soybean Flour Ratio. Foods 2022;11. [PMID: 36429230 DOI: 10.3390/foods11223640] [Reference Citation Analysis]
8 Tuccillo F, Wang Y, Edelmann M, Lampi AM, Coda R, Katina K. Fermentation Conditions Affect the Synthesis of Volatile Compounds, Dextran, and Organic Acids by Weissella confusa A16 in Faba Bean Protein Concentrate. Foods 2022;11. [PMID: 36429171 DOI: 10.3390/foods11223579] [Reference Citation Analysis]
9 Zhang B, Peng J, Pan L, Tu K. A novel insight into the binding behavior between soy protein and homologous ketones: Perspective from steric effect. Journal of Molecular Liquids 2022. [DOI: 10.1016/j.molliq.2022.120895] [Reference Citation Analysis]
10 Wang Y, Jian C. Sustainable plant-based ingredients as wheat flour substitutes in bread making. NPJ Sci Food 2022;6:49. [PMID: 36307422 DOI: 10.1038/s41538-022-00163-1] [Reference Citation Analysis]
11 Yeo H, Balagiannis DP, Koek JH, Parker JK. Comparison of Odorants in Beef and Chicken Broth-Focus on Thiazoles and Thiazolines. Molecules 2022;27:6712. [PMID: 36235248 DOI: 10.3390/molecules27196712] [Reference Citation Analysis]
12 Cardello AV, Llobell F, Giacalone D, Chheang SL, Jaeger SR. Consumer Preference Segments for Plant-Based Foods: The Role of Product Category. Foods 2022;11:3059. [PMID: 36230135 DOI: 10.3390/foods11193059] [Reference Citation Analysis]