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Cited by in F6Publishing
For: Yoon SR, Dang YM, Kim SY, You SY, Kim MK, Ha JH. Correlating Capsaicinoid Levels and Physicochemical Proper-ties of Kimchi and Its Perceived Spiciness. Foods 2021;10:E86. [PMID: 33406748 DOI: 10.3390/foods10010086] [Cited by in Crossref: 4] [Cited by in F6Publishing: 1] [Article Influence: 4.0] [Reference Citation Analysis]
Number Citing Articles
1 Chon S, Kim MK. Influences of product pH and salinity on the retronasal threshold values of capsaicin. J Sens Stud 2021;36. [DOI: 10.1111/joss.12701] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
2 Yun YR, Lee JJ, Lee HJ, Choi YJ, Lee JH, Park SJ, Park SH, Seo HY, Min SG. Comparison of Quality Characteristics of Commercial Kimchi Manufactured in Korea, China, and the United States. Foods 2021;10:2488. [PMID: 34681538 DOI: 10.3390/foods10102488] [Reference Citation Analysis]
3 Chon S, Kim MK. Analysis of capsaicin and the perceived spiciness of cabbage kimchi according to different preparation methods. J Sens Stud 2021;36. [DOI: 10.1111/joss.12709] [Reference Citation Analysis]