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Cited by in F6Publishing
For: Liu J, Jin S, Song H, Huang K, Li S, Guan X, Wang Y. Effect of extrusion pretreatment on extraction, quality and antioxidant capacity of oat (Avena Sativa L.) bran oil. Journal of Cereal Science 2020;95:102972. [DOI: 10.1016/j.jcs.2020.102972] [Cited by in Crossref: 6] [Cited by in F6Publishing: 5] [Article Influence: 3.0] [Reference Citation Analysis]
Number Citing Articles
1 Fărcaș AC, Socaci SA, Nemeș SA, Pop OL, Coldea TE, Fogarasi M, Biriș-dorhoi ES. An Update Regarding the Bioactive Compound of Cereal By-Products: Health Benefits and Potential Applications. Nutrients 2022;14:3470. [DOI: 10.3390/nu14173470] [Reference Citation Analysis]
2 Uquiche E, Millao S, del Valle JM. Extrusion affects supercritical CO2 extraction of red pepper (Capsicum annuum L.) oleoresin. Journal of Food Engineering 2022;316:110829. [DOI: 10.1016/j.jfoodeng.2021.110829] [Cited by in Crossref: 3] [Article Influence: 3.0] [Reference Citation Analysis]
3 Wang Q, Li L, Wang T, Zheng X. A review of extrusion-modified underutilized cereal flour: chemical composition, functionality, and its modulation on starchy food quality. Food Chem 2022;370:131361. [PMID: 34788965 DOI: 10.1016/j.foodchem.2021.131361] [Cited by in Crossref: 3] [Cited by in F6Publishing: 3] [Article Influence: 3.0] [Reference Citation Analysis]
4 Cho H, Kim S, Nam J, Cho H. Effects of air temperature on the physicochemical properties and flavor compounds of roasted red ginseng lateral roots in a jet impingement fluidized bed roaster. LWT 2021;146:111480. [DOI: 10.1016/j.lwt.2021.111480] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
5 Dey D, Richter JK, Ek P, Gu B, Ganjyal GM. Utilization of Food Processing By-products in Extrusion Processing: A Review. Front Sustain Food Syst 2021;4:603751. [DOI: 10.3389/fsufs.2020.603751] [Cited by in Crossref: 4] [Cited by in F6Publishing: 11] [Article Influence: 4.0] [Reference Citation Analysis]