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Cited by in F6Publishing
For: Ebert S, Jungblut F, Herrmann K, Maier B, Terjung N, Gibis M, Weiss J. Influence of wet extrudates from pumpkin seed proteins on drying, texture, and appearance of dry-cured hybrid sausages. Eur Food Res Technol. [DOI: 10.1007/s00217-022-03974-4] [Cited by in F6Publishing: 1] [Reference Citation Analysis]
Number Citing Articles
1 Grasso S, Goksen G. The best of both worlds? Challenges and opportunities in the development of hybrid meat products from the last 3 years. LWT 2022. [DOI: 10.1016/j.lwt.2022.114235] [Reference Citation Analysis]
2 Hussain A, Kausar T, Sehar S, Sarwar A, Ashraf AH, Jamil MA, Noreen S, Rafique A, Iftikhar K, Aslam J, Quddoos MY, Majeed MA, Zerlash M. Utilization of pumpkin, pumpkin powders, extracts, isolates, purified bioactives and pumpkin based functional food products; a key strategy to improve health in current post COVID 19 period; an updated review. Applied Food Research 2022. [DOI: 10.1016/j.afres.2022.100241] [Reference Citation Analysis]