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For: Aaby K, Martinsen BK, Borge GIA, Røen D. Bioactive compounds and color of sea buckthorn ( Hippophae rhamnoides L.) purees as affected by heat treatment and high-pressure homogenization. International Journal of Food Properties 2020;23:651-64. [DOI: 10.1080/10942912.2020.1752715] [Cited by in Crossref: 6] [Cited by in F6Publishing: 1] [Article Influence: 3.0] [Reference Citation Analysis]
Number Citing Articles
1 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]
2 Ao X, Mu Y, Xie S, Meng D, Zheng Y, Meng X, Lv Z. Impact of UHT processing on volatile components and chemical composition of sea buckthorn (Hippophae rhamnoides) pulp: A prediction of the biochemical pathway underlying aroma compound formation. Food Chem 2022;390:133142. [PMID: 35551024 DOI: 10.1016/j.foodchem.2022.133142] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
3 Abliz A, Liu J, Mao L, Yuan F, Gao Y. Effect of dynamic high pressure microfluidization treatment on physical stability, microstructure and carotenoids release of sea buckthorn juice. LWT 2021;135:110277. [DOI: 10.1016/j.lwt.2020.110277] [Cited by in Crossref: 8] [Cited by in F6Publishing: 5] [Article Influence: 8.0] [Reference Citation Analysis]