BPG is committed to discovery and dissemination of knowledge
Cited by in F6Publishing
For: Silva HA, Paiva EG, Lisboa HM, Duarte E, Cavalcanti-Mata M, Gusmão T, de Gusmão R. Role of chitosan and transglutaminase on the elaboration of gluten-free bread. J Food Sci Technol 2020;57:1877-86. [PMID: 32327798 DOI: 10.1007/s13197-019-04223-5] [Cited by in Crossref: 4] [Cited by in F6Publishing: 1] [Article Influence: 1.3] [Reference Citation Analysis]
Number Citing Articles
1 Ronie ME, Mamat H, Abdul Aziz AH, Zainol MK. Proximate Compositions, Texture, and Sensory Profiles of Gluten-Free Bario Rice Bread Supplemented with Potato Starch. Foods 2023;12:1172. [DOI: 10.3390/foods12061172] [Reference Citation Analysis]
2 Liu Y, Yuan H, Liu Y, Chen C, Tang Z, Huang C, Ning Z, Lu T, Wu Z. Multifunctional nanoparticle-VEGF modification for tissue-engineered vascular graft to promote sustained anti-thrombosis and rapid endothelialization. Front Bioeng Biotechnol 2023;11:1109058. [PMID: 36733971 DOI: 10.3389/fbioe.2023.1109058] [Reference Citation Analysis]
3 Šmídová Z, Rysová J. Gluten-Free Bread and Bakery Products Technology. Foods 2022;11:480. [PMID: 35159630 DOI: 10.3390/foods11030480] [Cited by in Crossref: 11] [Cited by in F6Publishing: 11] [Article Influence: 11.0] [Reference Citation Analysis]
4 Li Y, Shi R, Qin C, Zhang Y, Liu L, Wu Z. Gluten‐free and prebiotic oat bread: Optimization formulation by transglutaminase improvement dough structure. J Food Process Preserv 2021;45. [DOI: 10.1111/jfpp.15684] [Cited by in Crossref: 1] [Article Influence: 0.5] [Reference Citation Analysis]
5 Ebinesar A, More VS, Ramya DL, Amrutha GR, More SS. Fungal Chitosan: The Importance and Beneficiation of this Biopolymer in Industrial and Agricultural Process. Microbial Polymers 2021. [DOI: 10.1007/978-981-16-0045-6_14] [Cited by in Crossref: 2] [Article Influence: 1.0] [Reference Citation Analysis]
6 do Oriente SF, Barreto F, Tomaszewski CA, Barnet LS, Souza NC, Oliveira HML, de Bittencourt Pasquali MA. Retention of vitamin A after goat milk processing into cheese: a nutritional strategy. J Food Sci Technol 2020;57:4364-70. [PMID: 33087950 DOI: 10.1007/s13197-020-04473-8] [Cited by in Crossref: 3] [Cited by in F6Publishing: 2] [Article Influence: 1.0] [Reference Citation Analysis]