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For: Manassi CF, de Souza SS, Hassemer GDS, Sartor S, Lima CMG, Miotto M, De Dea Lindner J, Rezzadori K, Pimentel TC, Ramos GLDPA, Esmerino E, Holanda Duarte MCK, Marsico ET, Verruck S. Functional meat products: Trends in pro-, pre-, syn-, para- and post-biotic use. Food Research International 2022;154:111035. [DOI: 10.1016/j.foodres.2022.111035] [Cited by in Crossref: 5] [Cited by in F6Publishing: 4] [Article Influence: 5.0] [Reference Citation Analysis]
Number Citing Articles
1 Echegary N, Yegin S, Kumar M, Hassoun A, Bastianello Campagnol PC, Lorenzo JM. Application of oligosaccharides in meat processing and preservation. Crit Rev Food Sci Nutr 2022;:1-12. [PMID: 35648076 DOI: 10.1080/10408398.2022.2081963] [Cited by in Crossref: 1] [Article Influence: 1.0] [Reference Citation Analysis]
2 Augustyńska-prejsnar A, Ormian M, Sokołowicz Z, Kačániová M. The Effect of the Addition of Hemp Seeds, Amaranth, and Golden Flaxseed on the Nutritional Value, Physical, Sensory Characteristics, and Safety of Poultry Pâté. Applied Sciences 2022;12:5289. [DOI: 10.3390/app12105289] [Reference Citation Analysis]
3 Vasyukova A, Lyubimova K, Egorov E, llina I, Viktorova E, Yakimenko E. The need for enrichment of meat products with micronutrients. BIO Web Conf 2022;46:01011. [DOI: 10.1051/bioconf/20224601011] [Reference Citation Analysis]
4 Schuh J, Batisteli P, Gargetti A, Zapparoli A, Balsan TI, Gilioli A, Zanetti VC, Foralosso FB, Vargas Junior Á, Fronza N, Verruck S, Silveira SMD. Basil, marjoram, nutmeg and oregano essential oils as natural preservatives of Quark-type cheese. Food Sci Technol 2022;42:e31322. [DOI: 10.1590/fst.31322] [Reference Citation Analysis]