BPG is committed to discovery and dissemination of knowledge
Cited by in F6Publishing
For: Schlossareck C, Ross CF. Consumer sensory evaluation of aftertaste intensity and liking of spicy paneer cheese. Int J Food Sci Technol 2020;55:2710-8. [DOI: 10.1111/ijfs.14524] [Cited by in Crossref: 2] [Cited by in F6Publishing: 2] [Article Influence: 1.0] [Reference Citation Analysis]
Number Citing Articles
1 Zou S, Zhang Y, Wang Q, Yang L, Karrar E, Jin Q, Zhang H, Wu G, Wang X. Effect of palm stearin on the physicochemical characterization and capsaicinoid digestion of Sichuan hotpot oil. Food Chem 2022;371:131167. [PMID: 34649199 DOI: 10.1016/j.foodchem.2021.131167] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
2 Zhu W, Xu W, Han M, Bu Y, Li X, Li J. Preparation, characterization, and gel characteristics of nanoemulsions stabilized with dextran-conjugated clam Meretrix meretrix linnaeus protein isolate. Food Chem 2021;:131664. [PMID: 34848094 DOI: 10.1016/j.foodchem.2021.131664] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
3 Eib S, Schneider DJ, Hensel O, Seuß-Baum I. Relationship between mustard pungency and allyl-isothiocyanate content: A comparison of sensory and chemical evaluations. J Food Sci 2020;85:2728-36. [PMID: 32844444 DOI: 10.1111/1750-3841.15383] [Cited by in Crossref: 2] [Cited by in F6Publishing: 2] [Article Influence: 1.0] [Reference Citation Analysis]