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For: Martins CM, Ferro DM, de Brito ES, Ferreira SRS. Industrial relevance of Tamarindus indica L. by-products as source of valuable active metabolites. Innovative Food Science & Emerging Technologies 2020;66:102518. [DOI: 10.1016/j.ifset.2020.102518] [Cited by in Crossref: 3] [Cited by in F6Publishing: 1] [Article Influence: 1.5] [Reference Citation Analysis]
Number Citing Articles
1 Sorita GD, Leimann FV, Ferreira SRS. Phenolic Fraction from Peanut (Arachis hypogaea L.) By-product: Innovative Extraction Techniques and New Encapsulation Trends for Its Valorization. Food Bioprocess Technol. [DOI: 10.1007/s11947-022-02901-5] [Reference Citation Analysis]
2 Lopes de Oliveira F, Yanka Portes Arruda T, Caldeira Morzelle M, Paula Aparecida Pereira A, Neves Casarotti S. Fruit by-products as potential prebiotics and promising functional ingredients to produce fermented milk. Food Research International 2022. [DOI: 10.1016/j.foodres.2022.111841] [Reference Citation Analysis]
3 Martins CM, Guedes JAC, de Brito ES, Ferreira SRS. Valorization of tamarind seeds using high-pressure extraction methods to obtain rich fractions in fatty acid and phenolic compounds. The Journal of Supercritical Fluids 2022;183:105556. [DOI: 10.1016/j.supflu.2022.105556] [Cited by in Crossref: 3] [Cited by in F6Publishing: 3] [Article Influence: 3.0] [Reference Citation Analysis]