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Cited by in F6Publishing
For: Ma X, Yang W, Kallio H, Yang B. Health promoting properties and sensory characteristics of phytochemicals in berries and leaves of sea buckthorn (Hippophaë rhamnoides). Crit Rev Food Sci Nutr 2021;:1-19. [PMID: 33412908 DOI: 10.1080/10408398.2020.1869921] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
Number Citing Articles
1 Liu S, Laaksonen O, Li P, Gu Q, Yang B. Use of Non-Saccharomyces Yeasts in Berry Wine Production: Inspiration from Their Applications in Winemaking. J Agric Food Chem 2022. [PMID: 35019274 DOI: 10.1021/acs.jafc.1c07302] [Reference Citation Analysis]
2 Wang N, Wen X, Gao Y, Lu S, Li Y, Shi Y, Yang Z. Identification and Characterization of the Bioactive Polyphenols and Volatile Compounds in Sea Buckthorn Leaves Tea Together With Antioxidant and α-Glucosidase Inhibitory Activities. Front Nutr 2022;9:890486. [DOI: 10.3389/fnut.2022.890486] [Reference Citation Analysis]
3 Tian Y, Yang B. Phenolic compounds in Nordic berry species and their application as potential natural food preservatives. Crit Rev Food Sci Nutr 2021;:1-33. [PMID: 34251918 DOI: 10.1080/10408398.2021.1946673] [Reference Citation Analysis]