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For: Day L, Cakebread JA, Loveday SM. Food proteins from animals and plants: Differences in the nutritional and functional properties. Trends in Food Science & Technology 2022;119:428-42. [DOI: 10.1016/j.tifs.2021.12.020] [Cited by in Crossref: 14] [Cited by in F6Publishing: 22] [Article Influence: 14.0] [Reference Citation Analysis]
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12 Lu M, Yang Y, Xu Y, Wang X, Li B, Le G, Xie Y. Dietary Methionine Restriction Alleviates Choline-Induced Tri-Methylamine-N-Oxide (TMAO) Elevation by Manipulating Gut Microbiota in Mice. Nutrients 2023;15. [PMID: 36615863 DOI: 10.3390/nu15010206] [Reference Citation Analysis]
13 Li B, Yang Y, Ding Y, Ge Y, Xu Y, Xie Y, Shi Y, Le G. Dityrosine in food: A review of its occurrence, health effects, detection methods, and mitigation strategies. Compr Rev Food Sci Food Saf 2023;22:355-79. [PMID: 36382862 DOI: 10.1111/1541-4337.13071] [Reference Citation Analysis]
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17 Eglseer D, Traxler M, Bauer S. Association between the Intake of Different Protein Sources and Obesity Coexisting with Low Handgrip Strength in Persons near Retirement Age. Nutrients 2022;14. [PMID: 36364946 DOI: 10.3390/nu14214684] [Reference Citation Analysis]
18 Lappi J, Silventoinen-veijalainen P, Vanhatalo S, Rosa-sibakov N, Sozer N. The nutritional quality of animal-alternative processed foods based on plant or microbial proteins and the role of the food matrix. Trends in Food Science & Technology 2022;129:144-54. [DOI: 10.1016/j.tifs.2022.09.020] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
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21 Feichtinger A, Nibbelink DG, Poppe S, Bozzo L, Landman J, Scholten E. Protein oleogels prepared by solvent transfer method with varying protein sources. Food Hydrocolloids 2022;132:107821. [DOI: 10.1016/j.foodhyd.2022.107821] [Reference Citation Analysis]
22 Hussin MH, Abd Latif NH, Hamidon TS, Idris NN, Hashim R, Appaturi JN, Brosse N, Ziegler-devin I, Chrusiel L, Fatriasari W, Syamani FA, Iswanto AH, Hua LS, Azry Osman Al Edrus SS, Chen LW, Antov P, Savov V, Rahandi Lubis MA, Kristak L, Reh R, Sedliačik J. Latest advancements in high-performance bio-based wood adhesives: A critical review. Journal of Materials Research and Technology 2022. [DOI: 10.1016/j.jmrt.2022.10.156] [Reference Citation Analysis]
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24 Krzywonos M, Piwowar-Sulej K. Plant-Based Innovations for the Transition to Sustainability: A Bibliometric and in-Depth Content Analysis. Foods 2022;11:3137. [PMID: 36230212 DOI: 10.3390/foods11193137] [Reference Citation Analysis]
25 Xu Y, Sismour E, Britland JW, Sellers A, Abraha-eyob Z, Yousuf A, Rao Q, Kim J, Zhao W. Physicochemical, Structural, and Functional Properties of Hemp Protein vs Several Commercially Available Plant and Animal Proteins: A Comparative Study. ACS Food Sci Technol 2022. [DOI: 10.1021/acsfoodscitech.2c00250] [Reference Citation Analysis]
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29 Cakebread J, Wallace OAM, Henderson H, Jauregui R, Young W, Hodgkinson A. The impacts of bovine milk, soy beverage, or almond beverage on the growing rat microbiome. PeerJ 2022;10:e13415. [PMID: 35573176 DOI: 10.7717/peerj.13415] [Reference Citation Analysis]
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31 Machado L, Carvalho G, Pereira RN. Effects of Innovative Processing Methods on Microalgae Cell Wall: Prospects towards Digestibility of Protein-Rich Biomass. Biomass 2022;2:80-102. [DOI: 10.3390/biomass2020006] [Cited by in Crossref: 2] [Cited by in F6Publishing: 3] [Article Influence: 2.0] [Reference Citation Analysis]
32 Luo L, Cheng L, Zhang R, Yang Z. Impact of high-pressure homogenization on physico-chemical, structural, and rheological properties of quinoa protein isolates. Food Structure 2022;32:100265. [DOI: 10.1016/j.foostr.2022.100265] [Cited by in Crossref: 3] [Cited by in F6Publishing: 5] [Article Influence: 3.0] [Reference Citation Analysis]
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