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Cited by in F6Publishing
For: Chen J, Hu L. Nanoscale Delivery System for Nutraceuticals: Preparation, Application, Characterization, Safety, and Future Trends. Food Eng Rev 2020;12:14-31. [DOI: 10.1007/s12393-019-09208-w] [Cited by in Crossref: 11] [Cited by in F6Publishing: 1] [Article Influence: 3.7] [Reference Citation Analysis]
Number Citing Articles
1 Santos FH, Panda SK, Ferreira DCM, Dey G, Molina G, Pelissari FM. Targeting infections and inflammation through micro and nano-nutraceuticals. Food Bioscience 2022;49:101891. [DOI: 10.1016/j.fbio.2022.101891] [Reference Citation Analysis]
2 Abuhassira-cohen Y, Livney YD. Enhancing bioavailability of encapsulated hydrophobic nutraceuticals: Insights from in-vitro, in-vivo and clinical studies. Current Opinion in Food Science 2022. [DOI: 10.1016/j.cofs.2022.100832] [Reference Citation Analysis]
3 Reque PM, Brandelli A. Encapsulation of probiotics and nutraceuticals: Applications in functional food industry. Trends in Food Science & Technology 2021;114:1-10. [DOI: 10.1016/j.tifs.2021.05.022] [Cited by in Crossref: 22] [Cited by in F6Publishing: 12] [Article Influence: 22.0] [Reference Citation Analysis]
4 Li G, Zhang Z, Liu H, Hu L. Nanoemulsion-based delivery approaches for nutraceuticals: fabrication, application, characterization, biological fate, potential toxicity and future trends. Food Funct 2021;12:1933-53. [PMID: 33596279 DOI: 10.1039/d0fo02686g] [Cited by in Crossref: 4] [Cited by in F6Publishing: 1] [Article Influence: 4.0] [Reference Citation Analysis]
5 Zhang Q, Zhou Y, Yue W, Qin W, Dong H, Vasanthan T. Nanostructures of protein-polysaccharide complexes or conjugates for encapsulation of bioactive compounds. Trends in Food Science & Technology 2021;109:169-96. [DOI: 10.1016/j.tifs.2021.01.026] [Cited by in Crossref: 13] [Cited by in F6Publishing: 8] [Article Influence: 13.0] [Reference Citation Analysis]
6 Amiri ZR, Nemati A, Tirgarian B, Dehghan B, Nasiri H. Influence of stinging nettle (Urtica dioica L.) extract-loaded nano-emulsion on the storage stability and antioxidant attributes of Doogh (Traditional Iranian yoghurt beverage). Food Measure 2021;15:437-48. [DOI: 10.1007/s11694-020-00647-2] [Cited by in Crossref: 4] [Cited by in F6Publishing: 4] [Article Influence: 2.0] [Reference Citation Analysis]
7 McClements DJ. Nano-enabled personalized nutrition: Developing multicomponent-bioactive colloidal delivery systems. Adv Colloid Interface Sci 2020;282:102211. [PMID: 32721626 DOI: 10.1016/j.cis.2020.102211] [Cited by in Crossref: 16] [Cited by in F6Publishing: 13] [Article Influence: 8.0] [Reference Citation Analysis]