| 1 |
Zhu F. Amaranth proteins and peptides: Biological properties and food uses. Food Res Int 2023;164:112405. [PMID: 36738021 DOI: 10.1016/j.foodres.2022.112405] [Reference Citation Analysis]
|
| 2 |
Lee SY, Lee DY, Jeong JW, Kim JH, Yun SH, Joo S, Choi I, Choi JS, Kim G, Hur SJ. Studies on Meat Alternatives with a Focus on Structuring Technologies. Food Bioprocess Technol 2023. [DOI: 10.1007/s11947-022-02992-0] [Reference Citation Analysis]
|
| 3 |
Nitride C, D'auria G, Ferrara A, Ferranti P. Environmental, Nutritional, and Cultural Sustainability of Novel Food Protein Sources. Reference Module in Food Science 2023. [DOI: 10.1016/b978-0-12-823960-5.00056-1] [Reference Citation Analysis]
|
| 4 |
Bajić B, Vučurović D, Vasić Đ, Jevtić-Mučibabić R, Dodić S. Biotechnological Production of Sustainable Microbial Proteins from Agro-Industrial Residues and By-Products. Foods 2022;12. [PMID: 36613323 DOI: 10.3390/foods12010107] [Reference Citation Analysis]
|
| 5 |
Kumar P, Sharma N, Ahmed MA, Verma AK, Umaraw P, Mehta N, Abubakar AA, Hayat MN, Kaka U, Lee SJ, Sazili AQ. Technological interventions in improving the functionality of proteins during processing of meat analogs. Front Nutr 2022;9:1044024. [PMID: 36601080 DOI: 10.3389/fnut.2022.1044024] [Reference Citation Analysis]
|
| 6 |
Zhu Y, Begho T. Towards responsible production, consumption and food security in China: A review of the role of novel alternatives to meat protein. Future Foods 2022;6:100186. [DOI: 10.1016/j.fufo.2022.100186] [Reference Citation Analysis]
|
| 7 |
Abiala O, Abiala M, Omojola B. Quality attributes of chicken nuggets extended with different legume flours. Food Prod Process and Nutr 2022;4:20. [DOI: 10.1186/s43014-022-00099-9] [Reference Citation Analysis]
|
| 8 |
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]
|
| 9 |
Rivera J, Siliveru K, Li Y. A comprehensive review on pulse protein fractionation and extraction: processes, functionality, and food applications. Critical Reviews in Food Science and Nutrition 2022. [DOI: 10.1080/10408398.2022.2139223] [Reference Citation Analysis]
|
| 10 |
A.a. O, A.a. M, B.o. A. Cooking Methods Revealed Differences in Quality Content of Prepared Soyabean Extended Chicken Nuggets. African Journal of Agriculture and Food Science 2022;5:12-27. [DOI: 10.52589/ajafs-ukdnf8du] [Reference Citation Analysis]
|
| 11 |
Hassoun A, Cropotova J, Trif M, Rusu AV, Bobiş O, Nayik GA, Jagdale YD, Saeed F, Afzaal M, Mostashari P, Khaneghah AM, Regenstein JM. Consumer acceptance of new food trends resulting from the fourth industrial revolution technologies: A narrative review of literature and future perspectives. Front Nutr 2022;9:972154. [DOI: 10.3389/fnut.2022.972154] [Cited by in Crossref: 1] [Cited by in F6Publishing: 2] [Article Influence: 1.0] [Reference Citation Analysis]
|
| 12 |
Ettinger L, Falkeisen A, Knowles S, Gorman M, Barker S, Moss R, Mcsweeney MB. Consumer Perception and Acceptability of Plant-Based Alternatives to Chicken. Foods 2022;11:2271. [DOI: 10.3390/foods11152271] [Cited by in Crossref: 2] [Cited by in F6Publishing: 1] [Article Influence: 2.0] [Reference Citation Analysis]
|
| 13 |
Daszkiewicz T. Food Production in the Context of Global Developmental Challenges. Agriculture 2022;12:832. [DOI: 10.3390/agriculture12060832] [Reference Citation Analysis]
|
