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For: Zhang C, Guan X, Yu S, Zhou J, Chen J. Production of meat alternatives using live cells, cultures and plant proteins. Current Opinion in Food Science 2022;43:43-52. [DOI: 10.1016/j.cofs.2021.11.002] [Cited by in Crossref: 10] [Cited by in F6Publishing: 10] [Article Influence: 10.0] [Reference Citation Analysis]
Number Citing Articles
1 Saeed F, Afzaal M, Khalid A, Shah YA, Ateeq H, Islam F, Akram N, Ejaz A, Nayik GA, Shah MA. Role of mycoprotein as a non-meat protein in food security and sustainability: a review. International Journal of Food Properties 2023;26:683-695. [DOI: 10.1080/10942912.2023.2178456] [Reference Citation Analysis]
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3 Wu X, Zhang C, Yu S, Chen J, Zhou J. Improving the cryoprotective effect of antifreeze proteins from Daucus carota on plant-based meat by eliminating N-glycosylation. Food Res Int 2023;164:112392. [PMID: 36737977 DOI: 10.1016/j.foodres.2022.112392] [Reference Citation Analysis]
4 Liu Z, Shaposhnikov M, Zhuang S, Tu T, Wang H, Wang L. Growth and survival of common spoilage and pathogenic bacteria in ground beef and plant-based meat analogues. Food Res Int 2023;164:112408. [PMID: 36737989 DOI: 10.1016/j.foodres.2022.112408] [Reference Citation Analysis]
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6 Shi J, Liang J, Pu J, Li Z, Zou X. Nondestructive detection of the bioactive components and nutritional value in restructured functional foods. Current Opinion in Food Science 2023. [DOI: 10.1016/j.cofs.2022.100986] [Reference Citation Analysis]
7 Saubenova M, Oleinikova Y, Sadanov A, Yermekbay Z, Bokenov D, Shorabaev Y. The input of microorganisms to the cultivation of mushrooms on lignocellulosic waste. AIMSAGRI 2023;8:239-277. [DOI: 10.3934/agrfood.2023014] [Reference Citation Analysis]
8 Kang H, Oh Y, Lee NK, Rhee JK. Printing Optimization of 3D Structure with Lard-like Texture Using a Beeswax-Based Oleogels. J Microbiol Biotechnol 2022;32:1573-82. [PMID: 36398443 DOI: 10.4014/jmb.2209.09052] [Reference Citation Analysis]
9 Neji C, Semwal J, Kamani MH, Máthé E, Sipos P. Legume Protein Extracts: The Relevance of Physical Processing in the Context of Structural, Techno-Functional and Nutritional Aspects of Food Development. Processes 2022;10:2586. [DOI: 10.3390/pr10122586] [Reference Citation Analysis]
10 Ahmad M, Qureshi S, Akbar MH, Siddiqui SA, Gani A, Mushtaq M, Hassan I, Dhull SB. Plant-based meat alternatives: Compositional analysis, current development and challenges. Applied Food Research 2022;2:100154. [DOI: 10.1016/j.afres.2022.100154] [Cited by in Crossref: 6] [Cited by in F6Publishing: 10] [Article Influence: 6.0] [Reference Citation Analysis]
11 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]
12 Siddiqui SA, Alvi T, Sameen A, Khan S, Blinov AV, Nagdalian AA, Mehdizadeh M, Adli DN, Onwezen M. Consumer Acceptance of Alternative Proteins: A Systematic Review of Current Alternative Protein Sources and Interventions Adapted to Increase Their Acceptability. Sustainability 2022;14:15370. [DOI: 10.3390/su142215370] [Reference Citation Analysis]
13 Kumar A, Sood A, Han SS. Technological and structural aspects of scaffold manufacturing for cultured meat: recent advances, challenges, and opportunities. Crit Rev Food Sci Nutr 2023;63:585-612. [PMID: 36239416 DOI: 10.1080/10408398.2022.2132206] [Reference Citation Analysis]
14 Kurćubić V, Stajić S, Miletić N, Stanišić N. Healthier Meat Products Are Fashionable—Consumers Love Fashion. Applied Sciences 2022;12:10129. [DOI: 10.3390/app121910129] [Reference Citation Analysis]
15 Silva MEDS, Grisi CVB, Silva SPD, Madruga MS, Silva FAPD. The technological potential of agro-industrial residue from grape pulping (Vitis spp.) for application in meat products: A review. Food Bioscience 2022;49:101877. [DOI: 10.1016/j.fbio.2022.101877] [Cited by in F6Publishing: 1] [Reference Citation Analysis]
16 Font-i-furnols M, Guerrero L. Understanding the future meat consumers. Meat Science 2022. [DOI: 10.1016/j.meatsci.2022.108941] [Reference Citation Analysis]
17 Zhao D, Huang L, Li H, Ren Y, Cao J, Zhang T, Liu X. Ingredients and Process Affect the Structural Quality of Recombinant Plant-Based Meat Alternatives and Their Components. Foods 2022;11:2202. [DOI: 10.3390/foods11152202] [Reference Citation Analysis]
18 El-ramady H, Törős G, Badgar K, Llanaj X, Hajdú P, El-mahrouk ME, Abdalla N, Prokisch J. A Comparative Photographic Review on Higher Plants and Macro-Fungi: A Soil Restoration for Sustainable Production of Food and Energy. Sustainability 2022;14:7104. [DOI: 10.3390/su14127104] [Cited by in Crossref: 2] [Cited by in F6Publishing: 2] [Article Influence: 2.0] [Reference Citation Analysis]
19 Font-I-Furnols M, Guerrero L. Spanish perspective on meat consumption and consumer attitudes. Meat Sci 2022;191:108874. [PMID: 35667190 DOI: 10.1016/j.meatsci.2022.108874] [Cited by in Crossref: 3] [Cited by in F6Publishing: 3] [Article Influence: 3.0] [Reference Citation Analysis]
20 Fang J, Li M, Zhang G, Du G, Zhou J, Guan X, Chen J. Vitamin C enhances the ex vivo proliferation of porcine muscle stem cells for cultured meat production. Food Funct 2022;13:5089-101. [PMID: 35411884 DOI: 10.1039/d1fo04340d] [Reference Citation Analysis]