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Cited by in F6Publishing
For: Gerardi G, Cavia-Saiz M, Muñiz P. From winery by-product to healthy product: bioavailability, redox signaling and oxidative stress modulation by wine pomace product. Crit Rev Food Sci Nutr 2021;:1-23. [PMID: 33951976 DOI: 10.1080/10408398.2021.1914542] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
Number Citing Articles
1 Pasqualetti V, Locato V, Fanali C, Mulinacci N, Cimini S, Morgia AM, Pasqua G, De Gara L. Comparison between In Vitro Chemical and Ex Vivo Biological Assays to Evaluate Antioxidant Capacity of Botanical Extracts. Antioxidants (Basel) 2021;10:1136. [PMID: 34356369 DOI: 10.3390/antiox10071136] [Reference Citation Analysis]
2 Baroi AM, Popitiu M, Fierascu I, Sărdărescu I, Fierascu RC. Grapevine Wastes: A Rich Source of Antioxidants and Other Biologically Active Compounds. Antioxidants 2022;11:393. [DOI: 10.3390/antiox11020393] [Reference Citation Analysis]
3 Lucarini M, Durazzo A, Bernini R, Campo M, Vita C, Souto EB, Lombardi-Boccia G, Ramadan MF, Santini A, Romani A. Fruit Wastes as a Valuable Source of Value-Added Compounds: A Collaborative Perspective. Molecules 2021;26:6338. [PMID: 34770747 DOI: 10.3390/molecules26216338] [Reference Citation Analysis]