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For: Rao M, Bast A, de Boer A. Valorized Food Processing By-Products in the EU: Finding the Balance between Safety, Nutrition, and Sustainability. Sustainability 2021;13:4428. [DOI: 10.3390/su13084428] [Cited by in Crossref: 15] [Cited by in F6Publishing: 15] [Article Influence: 7.5] [Reference Citation Analysis]
Number Citing Articles
1 ‘Aqilah NMN, Rovina K, Felicia WXL, Vonnie JM. A Review on the Potential Bioactive Components in Fruits and Vegetable Wastes as Value-Added Products in the Food Industry. Molecules 2023;28:2631. [DOI: 10.3390/molecules28062631] [Reference Citation Analysis]
2 Meijer N, Van Raamsdonk LWD, Gerrits EWJ, Appel MJ. The use of animal by-products in a circular bioeconomy: Time for a TSE road map 3? Heliyon 2023;9:e14021. [PMID: 36942230 DOI: 10.1016/j.heliyon.2023.e14021] [Reference Citation Analysis]
3 Alqahtani NK, Alnemr TM, Alqattan AM, Aleid SM, Habib HM. Physicochemical and Sensory Properties and Shelf Life of Block-Type Processed Cheeses Fortified with Date Seeds (Phoenix dactylifera L.) as a Functional Food. Foods 2023;12. [PMID: 36766207 DOI: 10.3390/foods12030679] [Reference Citation Analysis]
4 Rakita S, Kokić B, Manoni M, Mazzoleni S, Lin P, Luciano A, Ottoboni M, Cheli F, Pinotti L. Cold-Pressed Oilseed Cakes as Alternative and Sustainable Feed Ingredients: A Review. Foods 2023;12. [PMID: 36765964 DOI: 10.3390/foods12030432] [Reference Citation Analysis]
5 Fadda A, Montoro P, D'Urso G, Ravasio N, Zaccheria F, Sanna D. Sustainable Extraction Methods Affect Metabolomics and Oxidative Stability of Myrtle Seed Oils Obtained from Myrtle Liqueur By-Products: An Electron Paramagnetic Resonance and Mass Spectrometry Approach. Antioxidants (Basel) 2023;12. [PMID: 36671016 DOI: 10.3390/antiox12010154] [Reference Citation Analysis]
6 Waraczewski R, Muszyński S, Sołowiej BG. An Analysis of the Plant- and Animal-Based Hydrocolloids as Byproducts of the Food Industry. Molecules 2022;27. [PMID: 36557824 DOI: 10.3390/molecules27248686] [Reference Citation Analysis]
7 Soares Mateus AR, Pena A, Sendón R, Almeida C, Nieto GA, Khwaldia K, Silva AS. By-products of dates, cherries, plums and artichokes: A source of valuable bioactive compounds. Trends in Food Science & Technology 2022. [DOI: 10.1016/j.tifs.2022.12.004] [Reference Citation Analysis]
8 Colombo SM, Roy K, Mraz J, Wan AHL, Davies SJ, Tibbetts SM, Øverland M, Francis DS, Rocker MM, Gasco L, Spencer E, Metian M, Trushenski JT, Turchini GM. Towards achieving circularity and sustainability in feeds for farmed blue foods. Reviews in Aquaculture 2022. [DOI: 10.1111/raq.12766] [Reference Citation Analysis]
9 Singh S, Shahi NC, Lohani UC, Bhat MI, Sirohi R, Singh S. Process optimization for the extraction of bioactive compounds from defatted flaxseed cake ( Linum usitatissimu ) using ultrasound‐assisted extraction method and its characterization. J Food Process Engineering 2022. [DOI: 10.1111/jfpe.14217] [Reference Citation Analysis]
10 Thorsen M, Skeaff S, Goodman-smith F, Thong B, Bremer P, Mirosa M. Upcycled foods: A nudge toward nutrition. Front Nutr 2022;9. [DOI: 10.3389/fnut.2022.1071829] [Reference Citation Analysis]
11 Moond M, Singh S, Sangwan S, Devi R, Beniwal R. Green Synthesis and Applications of Silver Nanoparticles: A Systematic Review. AATCC Journal of Research 2022. [DOI: 10.1177/24723444221119847] [Reference Citation Analysis]
12 Mangieri N, Ambrosini D, Baroffio S, Vigentini I, Foschino R, De Noni I. Valorisation of Bovine Sweet Whey and Sunflower Press Cake Blend through Controlled Fermentation as Platform for Innovative Food Materials. Foods 2022;11. [PMID: 35626987 DOI: 10.3390/foods11101417] [Cited by in Crossref: 2] [Article Influence: 2.0] [Reference Citation Analysis]
13 Kao C, Chueh H, Yuan Y. Deep Learning Based Purchase Forecasting for Food Producer-Retailer Team Merchandising. Scientific Programming 2022;2022:1-9. [DOI: 10.1155/2022/2857850] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
14 Taghian Dinani S, van der Goot AJ. Challenges and solutions of extracting value-added ingredients from fruit and vegetable by-products: a review. Crit Rev Food Sci Nutr 2022;:1-23. [PMID: 35275755 DOI: 10.1080/10408398.2022.2049692] [Reference Citation Analysis]
15 Sadler CR, Grassby T, Hart K, Raats MM, Sokolović M, Timotijevic L. “Even We Are Confused”: A Thematic Analysis of Professionals' Perceptions of Processed Foods and Challenges for Communication. Front Nutr 2022;9:826162. [DOI: 10.3389/fnut.2022.826162] [Cited by in Crossref: 2] [Cited by in F6Publishing: 2] [Article Influence: 2.0] [Reference Citation Analysis]
16 Smeu I, Dobre AA, Cucu EM, Mustățea G, Belc N, Ungureanu EL. Byproducts from the Vegetable Oil Industry: The Challenges of Safety and Sustainability. Sustainability 2022;14:2039. [DOI: 10.3390/su14042039] [Cited by in Crossref: 3] [Cited by in F6Publishing: 3] [Article Influence: 3.0] [Reference Citation Analysis]
17 Fadda A, Sanna D, Sakar EH, Gharby S, Mulas M, Medda S, Yesilcubuk NS, Karaca AC, Gozukirmizi CK, Lucarini M, Lombardi-boccia G, Diaconeasa Z, Durazzo A. Innovative and Sustainable Technologies to Enhance the Oxidative Stability of Vegetable Oils. Sustainability 2022;14:849. [DOI: 10.3390/su14020849] [Cited by in Crossref: 19] [Cited by in F6Publishing: 17] [Article Influence: 19.0] [Reference Citation Analysis]
18 Ramadan MF. Introduction to Bioactive Phytochemicals from Vegetable Oil and Oilseed Processing By-products. Reference Series in Phytochemistry 2022. [DOI: 10.1007/978-3-030-63961-7_1-1] [Reference Citation Analysis]
19 Idrishi R, Aggarwal D, Sharma V. Upcycling Technologies in the Food Industry. Smart and Sustainable Food Technologies 2022. [DOI: 10.1007/978-981-19-1746-2_13] [Reference Citation Analysis]
20 Shirsath AP, Henchion MM. Bovine and ovine meat co-products valorisation opportunities: A systematic literature review. Trends in Food Science & Technology 2021;118:57-70. [DOI: 10.1016/j.tifs.2021.08.015] [Cited by in Crossref: 6] [Cited by in F6Publishing: 4] [Article Influence: 3.0] [Reference Citation Analysis]
21 Lawton MR, deRiancho DL, Alcaine SD. Lactose utilization by Brettanomyces claussenii expands potential for valorization of dairy by-products to functional beverages through fermentation. Current Opinion in Food Science 2021;42:93-101. [DOI: 10.1016/j.cofs.2021.05.006] [Cited by in Crossref: 7] [Cited by in F6Publishing: 7] [Article Influence: 3.5] [Reference Citation Analysis]
22 Kim S, Ishizawa H, Inoue D, Toyama T, Yu J, Mori K, Ike M, Lee T. Microalgal transformation of food processing byproducts into functional food ingredients. Bioresour Technol 2021;:126324. [PMID: 34785335 DOI: 10.1016/j.biortech.2021.126324] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 0.5] [Reference Citation Analysis]
23 Plessas S, Ganatsios V, Mantzourani I, Bosnea L. White Brined Cheese Production by Incorporation of a Traditional Milk-Cereal Prebiotic Matrix with a Candidate Probiotic Bacterial Strain. Applied Sciences 2021;11:6182. [DOI: 10.3390/app11136182] [Cited by in Crossref: 5] [Cited by in F6Publishing: 6] [Article Influence: 2.5] [Reference Citation Analysis]