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Cited by in F6Publishing
For: Hakimian F, Emamifar A, Karami M. Evaluation of microbial and physicochemical properties of mayonnaise containing zinc oxide nanoparticles. LWT 2022;163:113517. [DOI: 10.1016/j.lwt.2022.113517] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
Number Citing Articles
1 Wang W, Hu C, Sun H, Zhao J, Xu C, Ma Y, Ma J, Jiang L, Hou J. Physicochemical Properties, Stability and Texture of Soybean-Oil-Body-Substituted Low-Fat Mayonnaise: Effects of Thickeners and Storage Temperatures. Foods 2022;11:2201. [DOI: 10.3390/foods11152201] [Cited by in Crossref: 3] [Cited by in F6Publishing: 2] [Article Influence: 3.0] [Reference Citation Analysis]