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Cited by in F6Publishing
For: Ruan S, Luo J, Li Y, Wang Y, Huang S, Lu F, Ma H. Ultrasound-assisted liquid-state fermentation of soybean meal with Bacillus subtilis: Effects on peptides content, ACE inhibitory activity and biomass. Process Biochemistry 2020;91:73-82. [DOI: 10.1016/j.procbio.2019.11.035] [Cited by in Crossref: 13] [Cited by in F6Publishing: 6] [Article Influence: 6.5] [Reference Citation Analysis]
Number Citing Articles
1 Wang Y, Xu K, Lu F, Wang Y, Ouyang N, Ma H. Increasing peptide yield of soybean meal solid-state fermentation of ultrasound-treated Bacillus amyloliquefaciens. Innovative Food Science & Emerging Technologies 2021;72:102704. [DOI: 10.1016/j.ifset.2021.102704] [Cited by in Crossref: 2] [Cited by in F6Publishing: 1] [Article Influence: 2.0] [Reference Citation Analysis]
2 Zhang Y, Chen Z, Sun P, Xu Q, Chen N. Effect of low-level ultrasound treatment on the production of L-leucine by Corynebacterium glutamicum in fed-batch culture. Bioengineered 2021;12:1078-90. [PMID: 33775210 DOI: 10.1080/21655979.2021.1906028] [Reference Citation Analysis]
3 Yu Z, Su Y, Zhang Y, Zhu P, Mei Z, Zhou X, Yu H. Potential use of ultrasound to promote fermentation, maturation, and properties of fermented foods: A review. Food Chem 2021;357:129805. [PMID: 33915466 DOI: 10.1016/j.foodchem.2021.129805] [Cited by in Crossref: 3] [Article Influence: 3.0] [Reference Citation Analysis]
4 Li W, Chen W, Ma H, Wu D, Zhang Z, Yang Y. Structural characterization and angiotensin-converting enzyme (ACE) inhibitory mechanism of Stropharia rugosoannulata mushroom peptides prepared by ultrasound. Ultrason Sonochem 2022;88:106074. [PMID: 35753137 DOI: 10.1016/j.ultsonch.2022.106074] [Reference Citation Analysis]
5 Wei G, Regenstein JM, Zhou P. The fermentation-time dependent proteolysis profile and peptidomic analysis of fermented soybean curd. J Food Sci 2021;86:3422-33. [PMID: 34250594 DOI: 10.1111/1750-3841.15823] [Reference Citation Analysis]
6 Li Y, Ruan S, Zhou A, Xie P, Azam SR, Ma H. Ultrasonic modification on fermentation characteristics of Bacillus varieties: Impact on protease activity, peptide content and its correlation coefficient. LWT 2022;154:112852. [DOI: 10.1016/j.lwt.2021.112852] [Reference Citation Analysis]
7 Ortiz-gómez V, Nieto-calvache JE, Roa-acosta DF, Solanilla-duque JF, Bravo-gómez JE. Preliminary Characterization of Structural and Rheological Behavior of the Quinoa Hyperprotein-Defatted Flour. Front Sustain Food Syst 2022;6:852332. [DOI: 10.3389/fsufs.2022.852332] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
8 Balthazar CF, Guimarães JF, Coutinho NM, Pimentel TC, Ranadheera CS, Santillo A, Albenzio M, Cruz AG, Sant'Ana AS. The future of functional food: Emerging technologies application on prebiotics, probiotics and postbiotics. Compr Rev Food Sci Food Saf 2022. [PMID: 35470949 DOI: 10.1111/1541-4337.12962] [Cited by in Crossref: 1] [Article Influence: 1.0] [Reference Citation Analysis]
9 Guimarães JT, Almeida PP, Brito ML, Cruz BO, Costa NS, Almeida Ito RV, Mota JC, Bertolo MR, Morais ST, Neto RP, Tavares MIB, Souto F, Bogusz Junior S, Pimentel TC, Stockler-pinto MB, Freitas MQ, Cruz AG. In vivo functional and health benefits of a prebiotic soursop whey beverage processed by high-intensity ultrasound: Study with healthy Wistar rats. Food Chemistry 2022;380:132193. [DOI: 10.1016/j.foodchem.2022.132193] [Cited by in Crossref: 3] [Cited by in F6Publishing: 2] [Article Influence: 3.0] [Reference Citation Analysis]
10 Pan F, Cai Z, Ge H, Ma S, Yu Y, Liu J, Zhang T. Transcriptome analysis reveals the hepatoprotective mechanism of soybean meal peptides against alcohol-induced acute liver injury mice. Food Chem Toxicol 2021;154:112353. [PMID: 34146619 DOI: 10.1016/j.fct.2021.112353] [Reference Citation Analysis]
11 Ma H, Wang W, Wang Z, Tan Z, Qin G, Wang Y, Pang H. Microbial Population Succession and Community Diversity and Its Correlation with Fermentation Quality in Soybean Meal Treated with Enterococcus faecalis during Fermentation and Aerobic Exposure. Microorganisms 2022;10:530. [DOI: 10.3390/microorganisms10030530] [Cited by in Crossref: 3] [Cited by in F6Publishing: 2] [Article Influence: 3.0] [Reference Citation Analysis]
12 Li W, Ma H, He R, Ren X, Zhou C. Prospects and application of ultrasound and magnetic fields in the fermentation of rare edible fungi. Ultrason Sonochem 2021;76:105613. [PMID: 34119905 DOI: 10.1016/j.ultsonch.2021.105613] [Cited by in Crossref: 1] [Article Influence: 1.0] [Reference Citation Analysis]
13 Zhou C, Okonkwo CE, Inyinbor AA, Yagoub AEA, Olaniran AF. Ultrasound, infrared and its assisted technology, a promising tool in physical food processing: A review of recent developments. Crit Rev Food Sci Nutr 2021;:1-25. [PMID: 34404303 DOI: 10.1080/10408398.2021.1966379] [Reference Citation Analysis]
14 Sun L, Liu LP, Wang YZ, Yang L, Zhang C, Yue MX, Dabbour M, Mintah BK, Wang L. Effect of ultrasonication on the metabolome and transcriptome profile changes in the fermentation of Ganoderma lucidum. Microbiol Res 2022;254:126916. [PMID: 34798539 DOI: 10.1016/j.micres.2021.126916] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]