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Cited by in F6Publishing
For: Zhou Y, Wang X, Chen Y, Yuan B. Effects of different paprikas on the quality characteristics and volatile flavor components of spiced beef. J Food Process Preserv 2021;45. [DOI: 10.1111/jfpp.15353] [Cited by in Crossref: 3] [Cited by in F6Publishing: 3] [Article Influence: 3.0] [Reference Citation Analysis]
Number Citing Articles
1 Al-Dalali S, Li C, Xu B. Evaluation of the effect of marination in different seasoning recipes on the flavor profile of roasted beef meat via chemical and sensory analysis. J Food Biochem 2021;:e13962. [PMID: 34617307 DOI: 10.1111/jfbc.13962] [Reference Citation Analysis]
2 Zhou Y, Li B, Wang L. Effects of different extracts on lipid oxidation and quality characteristics of spiced pork trotter. Food Processing Preservation. [DOI: 10.1111/jfpp.16270] [Reference Citation Analysis]
3 Al-Dalali S, Li C, Xu B. Effect of frozen storage on the lipid oxidation, protein oxidation, and flavor profile of marinated raw beef meat. Food Chem 2021;376:131881. [PMID: 34971888 DOI: 10.1016/j.foodchem.2021.131881] [Cited by in Crossref: 9] [Cited by in F6Publishing: 5] [Article Influence: 9.0] [Reference Citation Analysis]